Annexes to COM(2011)626 - Common organisation of the markets in agricultural products (Single CMO Regulation) - EU monitor

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Annexes to COM(2011)626 - Common organisation of the markets in agricultural products (Single CMO Regulation)

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Agreement between the European Community and the United States of America on trade in wine (OJ L 87, 24.3.2006, p. 1).

(20) Regulation (EU) No 1307/2013 of the European Parliament and of the Council of 17 December 2013 establishing rules for direct payments to farmers under support schemes within the framework of the common agricultural policy and repealing Council Regulation (EC) No 637/2008 and Council Regulation (EC) No 73/2009 (See page 608 of this Official Journal)

(21) Regulation (EU) No 1305/2013 of the European Parliament and of the Council of 17 December 2013 on support for rural development by the European Agricultural Fund for Rural Development (EAFRD) and repealing Council Regulation (EC) No 1698/2005 (See page 487 of this Official Journal).

(22) Regulation (EU) No 1303/2013 of the European Parliament and of the Council of 17 December 2013 laying down common provisions on the European Regional Development Fund, the European Social Fund, the Cohesion Fund, the European Agricultural Fund for Rural Development and the European Maritime and Fisheries Fund and laying down general provisions on the European Regional Development Fund, the European Social Fund, the Cohesion Fund and the European Maritime and Fisheries Fund and repealing Council Regulation (EC) No 1083/2006 (See page 85 of this Official Journal).

(23) Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91 (OJ L 189, 20.7.2007, p. 1).

(24) Commission Recommendation 2003/361/EC of 6 May 2003 concerning the definition of micro, small and medium-sized enterprises (OJ L 124, 20.5.2003, p. 36).

(25) Regulation (EU) No 229/2013 of the European Parliament and of the Council of 13 March 2013 laying down specific measures for agriculture in favour of the smaller Aegean islands and repealing Council Regulation (EC) No 1405/2006 (OJ L 78, 20.3.2013, p. 41).

(26) OJ C 244, 1.10.2004, p. 2.

(27) Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (OJ L 304, 22.11.2011, p. 18).

(28) Directive 98/34/EC of the European Parliament and of the Council of 22 June 1998 laying down a procedure for the provision of information in the field of technical standards and regulations and of rules on Information Society services (OJ L 204, 21.7.1998, p. 37).

(29) 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 foodstuffs (OJ L 109, 6.5.2000, p. 29).

(30) Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks (OJ L 39, 13.2.2008, p. 16).

(31) Directive 2008/95/EC of the European Parliament and of the Council of 22 October 2008 to approximate the laws of the Member States relating to trade marks (OJ L 299, 8.11.2008, p. 25).

(32) Council Regulation (EC) No 207/2009 of 26 February 2009 on the Community trade mark (OJ L 78, 24.3.2009, p. 1).

(33) Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine (OJ L 179, 14.7.1999, p. 1).

(34) Commission Regulation (EC) No 753/2002 of 29 April 2002 laying down certain rules for applying Council Regulation (EC) No 1493/1999 as regards the description, designation, presentation and protection of certain wine sector products (OJ L 118, 4.5.2002, p. 1).

(35) OJ C 116, 14.4.2011, p. 12.

(36) Council Directive 89/396/EEC of 14 June 1989 on indications or marks identifying the lot to which a foodstuff belongs (OJ L 186, 30.6.1989, p. 21).

(37) Directive 2007/45/EC of the European Parliament and of the Council of 5 September 2007 laying down rules on nominal quantities for prepacked products, repealing Council Directives 75/106/EEC and 80/232/EEC, and amending Council Directive 76/211/EEC (OJ L 247, 21.9.2007, p. 17).

(38) Regulation (EU) No 228/2013 of the European Parliament and of the Council of 13 March 2013 laying down specific measures for agriculture in the outermost regions of the Union and repealing Council Regulation (EC) No 247/2006 (OJ L 78, 20.3.2013, p. 23).

(39) Council Regulation (EC) No 1/2003 of 16 December 2002 on the implementation of the rules on competition laid down in Articles 101 and 102 of the Treaty (OJ L 1, 4.1.2003, p. 1).

(40) Council Regulation (EC) No 2913/92 of 12 October 1992 establishing the Community Customs Code (OJ L 302, 19.10.1992, p. 1).

(41) Commission Regulation (EC) No 2454/93 of 2 July 1993 laying down provisions for the implementation of Council Regulation (EEC) No 2913/92 establishing the Community Customs Code (OJ L 253, 11.10.1993, p. 1).

(42) Council Regulation (EC) No 260/2009 of 26 February 2009 on the common rules for imports (OJ L 84, 31.3.2009, p. 1).

(43) Council Regulation (EC) No 625/2009 of 7 July 2009 on common rules for imports from certain third countries (OJ L 185, 17.7.2009, p. 1).

(44) Council Regulation (EC) No 1216/2009 of 30 November 2009 laying down the trade arrangements applicable to certain goods resulting from the processing of agricultural products (OJ L 328, 15.12.2009, p. 10).

(45) Council Regulation (EC) No 614/2009 of 7 July 2009 on the common system of trade for ovalbumin and lactalbumin (OJ L 181, 14.7.2009, p. 8).



ANNEX I

LIST OF PRODUCTS REFERRED TO IN ARTICLE 1(2)

PART I

Cereals

The cereals sector shall cover the products listed in the following table:

CN codeDescription
(a)0709 99 60Sweetcorn, fresh or chilled
0712 90 19Dried sweetcorn, whole, cut, sliced, broken or in powder, but not further prepared, other than hybrid for sowing
1001 91 20Common wheat and meslin seed
ex 1001 99 00Spelt, common wheat and meslin other than for sowing
1002Rye
1003Barley
1004Oats
1005 10 90Maize (corn) seed other than hybrid
1005 90 00Maize other than seed
1007 10 90,

1007 90 00
Grain sorghum, other than hybrids for sowing
1008Buckwheat, millet and canary seed; other cereals
(b)1001 11 00,

1001 19 00
Durum wheat
(c)1101 00Wheat or meslin flour
1102 90 70Rye flour
1103 11Groats and meal of wheat
1107Malt, whether or not roasted
(d)0714Manioc, 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 1102Cereal 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 1103Cereal 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 1104Cereal 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 20Flour, meal and powder of sago or of roots or tubers of heading 0714
ex 1108Starches; 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 00Wheat gluten, whether or not dried
1702Other 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:
ex 1702 30 50– – – In the form of white crystalline powder, whether or not agglomerated, containing in the dry state less than 99 % by weight of glucose
ex 1702 30 90– – – Other, containing in the dry state less than 99 % by weight of glucose
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
2106Food 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 2302Bran, sharps and other residues, whether or not in the form of pellets, derived from the sifting, milling or other working of cereals
ex 2303Residues 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 2306Oilcake 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 00Vegetable 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
2309Preparations 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 50, 1702 30 90, 1702 40 90, 1702 90 50 and 2106 90 55 or 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
– – – Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup of subheadings 1702 30 50, 1702 30 90, 1702 40 90, 1702 90 50 and 2106 90 55 or milk products:
(1)For the purposes of this subheading 'milk products' means products falling within headings 0401 to 0406 as well as subheadings 1702 11 00, 1702 19 00 and 2106 90 51.

PART II

Rice

The rice sector shall cover the products listed in the following table:

CN codeDescription
(a)1006 10 21 to

1006 10 98
Rice in the husk (paddy or rough), other than for sowing
1006 20Husked (brown) rice
1006 30Semi-milled or wholly milled rice, whether or not polished or glazed
(b)1006 40 00Broken rice
(c)1102 90 50Rice flour
1103 19 50Rice groats and meal
1103 20 50Pellets of rice
1104 19 91Flaked grains of rice
ex 1104 19 99Rolled grains of rice
1108 19 10Rice starch

PART III

Sugar

The sugar sector shall cover the products listed in the following table:

CN codeDescription
(a)1212 91Sugar beet
1212 93 00Sugar cane
(b)1701Cane or beet sugar and chemically pure sucrose, in solid form
(c)1702 20Maple sugar and maple syrup
1702 60 95 and

1702 90 95
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 71Caramel containing 50 % or more by weight of sucrose in the dry matter
2106 90 59Flavoured 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)1703Molasses resulting from the extraction or refining of sugar
(g)2106 90 30Flavoured or coloured isoglucose syrups
(h)2303 20Beet pulp, bagasse and other waste of sugar manufacture

PART IV

Dried fodder

The dried fodder sector shall cover the products listed in the following table:

CN codeDescription
(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 96– 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

The seeds sector shall cover the products listed in the following table

CN codeDescription
0712 90 11Sweetcorn hybrids:
– for sowing
0713 10 10Peas (Pisum sativum):
– for sowing
ex 0713 20 00Chickpeas (garbanzos):
– for sowing
ex 0713 31 00Beans of the species Vigna mungo (L.) Hepper or Vigna radiata (L.) Wilczek:
– for sowing
ex 0713 32 00Small red (Adzuki) beans (Phaseolus or Vigna angularis):
– for sowing
0713 33 10Kidney beans, including white pea beans (Phaseolus vulgaris):
– for sowing
ex 0713 34 00Bambara beans (Vigna subterranea or Voandzeia subterranea):
ex 0713 35 00– for sowing
ex 0713 39 00Cow peas (Vigna unguiculta):
– for sowing
Other:
– for sowing
ex 0713 40 00Lentils:
– for sowing
ex 0713 50 00Broad beans (Vicia faba var. major) and horse beans (Vicia faba var. equina, Vicia faba var. minor):
ex 0713 60 00– for sowing
Pigeon peas (Cajanus cajan):
– for sowing
ex 0713 90 00Other dried leguminous vegetables:
– for sowing
1001 91 10Spelt:
– seed
1001 91 90Other
– seed
ex 1005 10Hybrid maize (corn) seed
1006 10 10Rice in the husk (paddy or rough):
– for sowing
1007 10 10Grain sorghum hybrids:
– seed
1201 10 00Soya beans, whether or not broken:
– seed
1202 30 00Groundnuts, not roasted or otherwise cooked, whether or not shelled or broken:
– seed
1204 00 10Linseed, whether or not broken:
– for sowing
1205 10 10 andRape or colza seeds, whether or not broken:
ex 1205 90 00– for sowing
1206 00 10Sunflower seeds, whether or not broken:
– for sowing
ex 1207Other oil seeds and oleaginous fruits, whether or not broken:
– for sowing
1209Seeds, fruit and spores, of a kind used for sowing

PART VI

Hops

The hops sector shall cover the products listed in the following table

CN codeDescription
1210Hop cones, fresh or dried, whether or not ground, powdered or in the form of pellets; lupulin
1302 13 00Vegetable saps and extracts of hops

PART VII

Olive oil and table olives

The olive oil and table olives sector shall cover the products listed in the following table:

CN codeDescription
(a)1509Olive oil and its fractions, whether or not refined, but not chemically modified
1510 00Other 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 92 10Olives, fresh or chilled, for uses other than the production of oil
0709 92 90Other olives, fresh or chilled
0710 80 10Olives (uncooked or cooked by steaming or boiling water), frozen
0711 20Olives 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 90Olives dried, whole, cut, sliced, broken or in powder, but not further prepared
2001 90 65Olives prepared or preserved by vinegar or acetic acid
ex 2004 90 30Olives prepared or preserved otherwise than by vinegar or acetic acid, frozen
2005 70 00Olives 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 solid residues resulting from the extractions of olive oil

PART VIII

Flax and hemp

The flax and hemp sector shall cover the products listed in the following table:

CN codeDescription
5301Flax, raw or processed but not spun; flax tow and waste (including yarn waste and garnetted stock)
5302True 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

The fruit and vegetables sector shall cover the products listed in the following table:

CN codeDescription
0702 00 00Tomatoes, fresh or chilled
0703Onions, shallots, garlic, leeks and other alliaceous vegetables, fresh or chilled
0704Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas, fresh or chilled
0705Lettuce (Lactuca sativa) and chicory (Cichorium spp.), fresh or chilled
0706Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots, fresh or chilled
0707 00Cucumbers and gherkins, fresh or chilled
0708Leguminous vegetables, shelled or unshelled, fresh or chilled
ex 0709Other vegetables, fresh or chilled, excluding vegetables of subheadings 0709 60 91, 0709 60 95, 0709 60 99, 0709 92 10, 0709 92 90 and 0709 99 60
ex 0802Other nuts, fresh or dried, whether or not shelled or peeled, excluding areca (or betel) and kola nuts falling within subheading 0802 70 00, 0802 80 00
0803 10 10Fresh plantains
0803 10 90Dried plantains
0804 20 10Figs, fresh
0804 30 00Pineapples
0804 40 00Avocados
0804 50 00Guavas, mangos and mangosteens
0805Citrus fruit, fresh or dried
0806 10 10Fresh table grapes
0807Melons (including watermelons) and papaws (papayas), fresh
0808Apples, pears and quinces, fresh
0809Apricots, cherries, peaches (including nectarines), plums and sloes, fresh
0810Other fruit, fresh
0813 50 31

0813 50 39
Mixtures exclusively of nuts of headings 0801 and 0802
0910 20Saffron
ex 0910 99Thyme, fresh or chilled
ex 1211 90 86Basil, melissa, mint, Origanum vulgare (oregano/wild marjoram), rosemary, sage, fresh or chilled
1212 92 00Locust beans (carob)

PART X

Processed fruit and vegetable products

The processed fruit and vegetable sector shall cover the products listed in the following table:

CN codeDescription
(a)ex 0710Vegetables (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 0711Vegetables 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 0712Dried 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 0712 90 11 and 0712 90 19 and olives falling within subheading ex 0712 90 90
0804 20 90Dried figs
0806 20Dried grapes
ex 0811Fruit 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 0812Fruit 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 0813Fruit, 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 00Peel of citrus fruit or melons (including watermelons), fresh, frozen, dried or provisionally preserved in brine, in sulphur water or in other preservative solutions
0904 21 10Dried sweet peppers (Capsicum annuum), neither crushed nor ground
(b)ex 0811Fruit and nuts, uncooked or cooked by steaming or boiling in water, frozen, containing added sugar or other sweetening matter
ex 1302 20Pectic substances and pectinates
ex 2001Vegetables, 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 ex 2001 90 92

olives of subheading 2001 90 65

vine leaves, hop shoots and other similar edible parts of plants falling within subheading ex 2001 90 97
2002Tomatoes prepared or preserved otherwise than by vinegar or acetic acid
2003Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid
ex 2004Other 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 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 2005Other 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 00, 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 00Vegetables, 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 2007Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, 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 50 and ex 2007 99 97
ex 2008Fruit, 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 97 59, ex 2008 97 78, ex 2008 97 93 and ex 2008 97 98

bananas otherwise prepared or preserved of subheadings ex 2008 99 49, ex 2008 99 67 and ex 2008 99 99
ex 2009Fruit juices (excluding grape juice and grape must of subheadings 2009 61 and 2009 69 and banana juice of subheading ex 2009 89 35, 2009 89 38, 2009 89 79, 2009 89 86, 2009 89 89 and 2009 89 99) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter

PART XI

Bananas

The bananas sector shall cover the products listed in the following table:

CN codeDescription
0803 90 10Fresh bananas, excluding plantains
0803 90 90Dried bananas, excluding plantains
ex 0812 90 98Bananas provisionally preserved
ex 0813 50 99Mixtures containing dried bananas
1106 30 10Flour, meal and powder of bananas
ex 2006 00 99Bananas preserved by sugar
ex 2007 10 99Homogenised preparations of bananas
ex 2007 99 39

ex 2007 99 50

ex 2007 99 97
Jams, jellies, marmalades, purées and pastes of bananas
ex 2008 97 59

ex 2008 97 78

ex 2008 97 93

ex 2008 97 96

ex 2008 97 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 89 35

ex 2009 89 38

ex 2009 89 79

ex 2009 89 86

ex 2009 89 89

ex 2009 89 99
Banana juice

PART XII

Wine

The wine sector shall cover the products listed in the following table:

CN codeDescription
(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 2204Wine 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 90Fresh grapes other than table grapes
2209 00 11

2209 00 19
Wine vinegar
(d)2206 00 10Piquette
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

The live plants sector shall cover all the products falling within Chapter 6 of the Combined Nomenclature.

PART XIV

Tobacco

The tobacco sector shall cover raw or non-manufactured tobacco and tobacco refuse falling within CN code 2401.

PART XV

Beef and veal

The beef and veal sector shall cover the products listed in the following table:

CN codeDescription
(a)0102 29 05 to

0102 29 99, 0102 39 10 and 0102 90 91
Live animals of the domestic bovine species, other than pure-bred breeding animals
0201Meat of bovine animals, fresh or chilled
0202Meat of bovine animals, frozen
0206 10 95Thick skirt and thin skirt, fresh or chilled
0206 29 91Thick skirt and thin skirt, frozen
0210 20Meat of bovine animals, salted, in brine, dried or smoked
0210 99 51Thick skirt and thin skirt, salted, in brine, dried or smoked
0210 99 90Edible flours and meals of meat or meat offal
1602 50 10Other prepared or preserved meat or meat offal of bovine animals, uncooked; mixtures of cooked meat or offal and uncooked meat or offal
1602 90 61Other prepared or preserved meat containing bovine meat or offal, uncooked; mixtures of cooked meat or offal and uncooked meat or offal
(b)0102 21, 0102 31 00 and 0102 90 20Live bovine pure-bred breeding animals
0206 10 98Edible 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 59Edible meat offal of bovine animals, salted, in brine, dried or smoked, other than thick skirt and thin skirt
ex 1502 10 90Fats of bovine animals other than those of heading 1503
1602 50 31 and

1602 50 95
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 69Other 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

The milk and milk products sector shall cover the products listed in the following table:

CN codeDescription
(a)0401Milk and cream, not concentrated nor containing added sugar or other sweetening matter
(b)0402Milk and cream, concentrated or containing added sugar or other sweetening matter
(c)0403 10 11 to

0403 10 39

0403 9011 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)0404Whey, 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 0405Butter and other fats and oils derived from milk; dairy spreads of a fat content of more than 75 % but less than 80 %
(f)0406Cheese and curd
(g)1702 19 00Lactose 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 51Flavoured or coloured lactose syrup
(i)ex 2309Preparations of a kind used in animal feeding:
ex 2309 10– Dog or cat food, put up for retail sale:
2309 10 15

2309 10 19

2309 10 39

2309 10 59

2309 10 70
– – Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup of subheadings 1702 30 50, 1702 30 90, 1702 40 90, 1702 90 50 and 2106 90 55 or milk products
ex 2309 90– Other:
2309 90 35– – Other, including premixes:
2309 90 39

2309 90 49

2309 90 59

2309 90 70
– – – Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup of subheadings 1702 30 50, 1702 30 90, 1702 40 90, 1702 90 50 and 2106 90 55 or milk products

PART XVII

Pigmeat

The pigmeat sector shall cover the products listed in the following table:

CN codeDescription
(a)ex 0103Live swine, of domestic species, other than pure-bred breeding animals
(b)ex 0203Meat of domestic swine, fresh, chilled, or frozen
ex 0206Edible offal of domestic swine, other than for the manufacture of pharmaceutical products, fresh, chilled or frozen
0209 10Pig fat, free of lean meat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked
ex 0210Meat and edible meat offal of domestic swine, salted, in brine, dried or smoked
1501 10

1501 20
Pig fat (including lard)
(c)1601 00Sausages and similar products, of meat, meat offal or blood; food preparations based on these products
1602 10 00Homogenised preparations of meat, meat offal or blood
1602 20 90Preparations 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 10Preparations of blood of any animal
1602 90 51Other preparations or preserves containing meat or meat offal of domestic swine
1902 20 30Stuffed 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

The sheepmeat and goatmeat sector shall cover the products listed in the following table:

CN codeDescription
(a)0104 10 30Lambs (up to one year old)
0104 10 80Live sheep other than pure-bred breeding animals and lambs
0104 20 90Live goats other than pure-bred breeding animals
0204Meat of sheep or goats, fresh, chilled or frozen
0210 99 21Meat of sheep and goats, with bone in, salted, in brine, dried or smoked
0210 99 29Meat of sheep and goats, boneless, salted, in brine, dried or smoked
(b)0104 10 10Live sheep — pure-bred breeding animals
0104 20 10Live goats — pure-bred breeding animals
0206 80 99Edible offal of sheep and goats, fresh or chilled, other than for the manufacture of pharmaceutical products
0206 90 99Edible offal of sheep and goats, frozen, other than for the manufacture of pharmaceutical products
0210 99 85Edible offal of sheep and goats, salted, in brine, dried or smoked
ex 1502 90 90Fats of sheep or goats, other than those of heading 1503
(c)1602 90 91Other prepared or preserved meat or meat offal of sheep or goats;
1602 90 95

PART XIX

Eggs

The eggs sector shall cover the products listed in the following table:

CN codeDescription
(a)0407 11 00

0407 19 11

0407 19 19

0407 21 00

0407 29 10

0407 90 10
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

The poultrymeat sector shall cover the products listed in the following table:

CN codeDescription
(a)0105Live poultry, that is to say, fowls of the species Gallus domesticus, ducks, geese, turkeys and guinea fowls
(b)ex 0207Meat and edible offal, of the poultry of heading 0105 fresh, chilled or frozen, excluding livers falling within point (c)
(c)0207 13 91

0207 14 91

0207 26 91

0207 27 91

0207 43 00

0207 44 91

0207 45 93

0207 45 95
Poultry liver, fresh, chilled or frozen
0210 99 71

0210 99 79
Poultry livers, salted, in brine, dried or smoked
(d)0209 90 00Poultry fat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked
(e)1501 90 00Poultry fat
(f)1602 20 10Goose or duck livers, otherwise prepared or preserved
1602 31

1602 32

1602 39
Meat or meat offal of poultry of heading 0105, otherwise prepared or preserved

PART XXI

Ethyl alcohol of agricultural origin

1.The ethyl alcohol sector shall cover the products listed in the following table:

CN codeDescription
ex 2207 10 00Undenatured ethyl alcohol of an alcoholic strength by volume of 80 % vol. or higher obtained from the agricultural products listed in Annex I to the Treaties
ex 2207 20 00Ethyl alcohol and other spirits, denatured, of any strength, obtained from the agricultural products listed in Annex I to the Treaties
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 Treaties

2.The ethyl alcohol sector shall also cover 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 point 1.

PART XXII

Apiculture products

The apiculture sector shall cover the products listed in the following table:

CN codeDescription
0409 00 00Natural honey
ex 0410 00 00Royal jelly and propolis, edible
ex 0511 99 85Royal jelly and propolis, non-edible
ex 1212 99 95Pollen
ex 1521 90Beeswax

PART XXIII

Silkworms

The silkworm sector shall cover silkworms falling within CN code ex 0106 90 00 and silkworm eggs falling within CN code ex 0511 99 85.

PART XXIV

Other products

"Other products" means all agricultural products other than those listed in Parts I to XXIII, including those listed in the following Sections 1 and 2 of this Part.

Section 1

CN codeDescription
ex 0101Live horses, asses, mules and hinnies:
– Horses
0101 21 00– – Pure-bred breeding animals (1):
0101 29– – Other:
0101 29 90– – – Other than for slaughter
0101 30 00– – Asses
0101 90 00Other
ex 0102Live bovine animals:
– – Other than pure-bred breeding animals:
– – – Other than domestic species
0102 39 90,

0102 90 99
ex 0103Live swine:
0103 10 00– Pure-bred breeding animals (4)
– 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
0106Other live animals
ex 0203Meat 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 00Meat of asses, mules or hinnies, fresh, chilled or frozen
ex 0206Edible 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 products (7)
– Of bovine animals, frozen:
ex 0206 22 00– – Livers:
– – – For the manufacture of pharmaceutical products (7)
ex 0206 29– – Other:
0206 29 10– – – For the manufacture of pharmaceutical products (7)
ex 0206 30 00– Of swine, fresh or chilled:
– – For the manufacture of pharmaceutical products (7)
– – Other:
– – – other than of domestic swine
– Of swine, frozen:
ex 0206 41 00– – Livers:
– – – For the manufacture of pharmaceutical products (7)
– – – Other:
– – – – other than of domestic swine
ex 0206 49 00– – Other:
– – – Of domestic swine:
– – – – For the manufacture of pharmaceutical products (7)
– – – Other
ex 0206 80– Other, fresh or chilled:
0206 80 10– – For the manufacture of pharmaceutical products (7)
– – Other:
0206 80 91– – – Of horses, asses, mules and hinnies
ex 0206 90– Other, frozen:
0206 90 10– – For the manufacture of pharmaceutical products (7)
– – Other:
0206 90 91– – – Of horses, asses, mules and hinnies
0208Other meat and edible meat offal, fresh, chilled or frozen
ex 0210Meat 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– – Of whales, dolphins and porpoises (mammals of the order Cetacea); of manatees and dugongs (mammals of the order Sirenia); of seals, sea lions and walruses (mammals of the suborder Pinnipedia)
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 85– – – – – Other than poultry livers
ex 0407Birds' eggs, in shell, fresh, preserved or cooked:
0407 19 90,

0407 29 90 and

0407 90 90
– Other than of poultry
ex 0408Birds' 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 consumption (8)
ex 0408 19– – Other:
0408 19 20– – – Unfit for human consumption (8)
– Other:
ex 0408 91– – Dried:
0408 91 20– – – Unfit for human consumption (8)
ex 0408 99– – Other:
0408 99 20– – – Unfit for human consumption (8)
0410 00 00Edible products of animal origin, not elsewhere specified or included
0504 00 00Guts, bladders and stomachs of animals (other than fish), whole and pieces thereof, fresh, chilled, frozen, salted, in brine, dried or smoked
ex 0511Animal products not elsewhere specified or included; dead animals of Chapter 1 or 3, unfit for human consumption:
0511 10 00– Bovine semen
– Other:
ex 0511 99– – Other:
0511 99 85– – – Other
ex 0709Other 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 dyes (7)
0709 60 95– – – For the industrial manufacture of essential oils or resinoids (7)
0709 60 99– – – Other
ex 0710Vegetables (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 0711Vegetables 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 0713Dried 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 34 00– – Bambara beans (Vigna subterranea or Voandzeia subterranea)
ex 0713 35 00– – – Other than for sowing
ex 0713 39 00– – Cow peas (Vigna unguiculata):
– – – Other than for sowing
– – 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 60 00– Pigeon peas (Cajanus cajan):
– – Other than for sowing
ex 0713 90 00– Other:
– – Other than for sowing
0801Coconuts, Brazil nuts and cashew nuts, fresh or dried, whether or not shelled or peeled
ex 0802Other nuts, fresh or dried, whether or not shelled or peeled:
0802 70 00– Kola nuts (Cola spp.)
0802 80 00– Areca nuts
ex 0804Dates, figs, pineapples, avocados, guavas, mangoes and mangosteens, fresh or dried:
0804 10 00– Dates
0902Tea, whether or not flavoured
ex 0904Pepper 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 21 10
0905Vanilla
0906Cinnamon and cinnamon-tree flowers
0907Cloves (whole fruit, cloves and stems)
0908Nutmeg, mace and cardamoms
0909Seeds of anise, badian, fennel, coriander, cumin or caraway; juniper berries
ex 0910Ginger, turmeric (curcuma), bay leaves, curry and other spices excluding thyme and saffron
ex 1106Flour, 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 1108Starches; inulin:
1108 20 00– Inulin
1201 90 00Soya beans, whether or not broken, other than seed
1202 41 00Groundnuts, not roasted or otherwise cooked, in shell, other than seed
1202 42 00Ground-nuts, not roasted or otherwise cooked, shelled, whether or not broken, other than seed
1203 00 00Copra
1204 00 90Linseed, whether or not broken, other than for sowing
1205 10 90 and ex 1205 90 00Rape or colza seeds, whether or not broken, other than for sowing
1206 00 91Sunflower seeds, whether or not broken, other than for sowing
1206 00 99
1207 29 00Cotton seeds, whether or not broken, other than for sowing
1207 40 90Sesamum seeds, whether or not broken, other than for sowing
1207 50 90Mustard seeds, whether or not broken, other than for sowing
1207 91 90Poppy seeds, whether or not broken, other than for sowing
1207 99 91Hemp seeds, whether or not broken, other than for sowing
ex 1207 99 96Other oilseeds and oleaginous fruits, whether or not broken, other than for sowing
1208Flours and meals of oil seeds or oleaginous fruits, other than those of mustard
ex 1211Plants 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 86 in Part IX;
ex 1212Locust 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 Cichorium intybus var. sativum) of a kind used primarily for human consumption, not elsewhere specified or included:
ex 1212 99– – Other than sugar cane:
1212 99 41 and 1212 99 49– – – Locust bean seeds
ex 1212 99 95– – – Other, excluding chicory root
1213 00 00Cereal straw and husks, unprepared, whether or not chopped, ground, pressed or in the form of pellets
ex 1214Swedes, 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 1502Fats of bovine animals, sheep or goats, other than those of heading 1503:
ex 1502 10 10

ex 1502 90 10
– For industrial uses other than the manufacture of foodstuffs for human consumption, excluding fats obtained from bones and waste (7)
1503 00Lard stearin, lard oil, oleostearin, oleo-oil and tallow oil, not emulsified or mixed or otherwise prepared
ex 1504Fats and oils and their fractions, of fish or marine mammals, whether or not refined, but not chemically modified, excluding fish liver oils and the fractions of heading 1504 10 and fats and oils and their fractions, of fish, other than liver oils of heading 1504 20
1507Soya-bean oil and its fractions, whether or not refined, but not chemically modified
1508Groundnut oil and its fractions, whether or not refined, but not chemically modified
1511Palm oil and its fractions, whether or not refined, but not chemically modified
1512Sunflower-seed, safflower or cotton-seed oil and fractions thereof, whether or not refined, but not chemically modified
1513Coconut (copra), palm kernel or babassu oil and fractions thereof, whether or not refined, but not chemically modified
1514Rape, colza or mustard oil and fractions thereof, whether or not refined, but not chemically modified
ex 1515Other 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 1516Animal 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 1517Margarine; 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 and

1518 00 39
Fixed vegetable oils, fluid, mixed for technical or industrial uses other than the manufacture of foodstuffs for human consumption (7)
1522 00 91Oil 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 99Other residues resulting from the treatment of fatty substances or animal or vegetable waxes, excluding those containing oil having the characteristics of olive oil
ex 1602Other 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
– – – Other:
– – – – Other than containing the meat or meat offal of domestic swine:
– – – – – Other than containing bovine meat or offal:
1602 90 99– – – – – – Other than of sheep or goats
ex 1603 00Extracts and juices of meat
1801 00 00Cocoa beans, whole or broken, raw or roasted
1802 00 00Cocoa shells, husks, skins and other cocoa waste
ex 2001Vegetables, 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 2005Other 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 2206Other 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 2301Flours, 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 2302Bran, 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 00Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of soya-bean oil
2305 00 00Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil
ex 2306Oilcake 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 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 00Wine lees; argol:
2307 00 90– Argol
ex 2308 00Vegetable 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 2309Preparations 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 50, 1702 30 90, 1702 40 90, 1702 90 50 and 2106 90 55 or milk products
ex 2309 90– Other:
ex 2309 90 10– – Other, including premixes:
– – Marine mammal solubles
ex 2309 90 91 to

2309 90 96
– – – Other than containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup of subheadings 1702 30 50, 1702 30 90, 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


Section 2

CN codeDescription
0101 29 10Live horses, for slaughter (9)
ex 0205 00Meat of horses, fresh, chilled or frozen
0210 99 10Horsemeat, salted in brine or dried
0511 99 10Sinews or tendons; parings and similar wastes of raw hides or skins
0701Potatoes, fresh or chilled
0901Coffee, whether or not roasted or decaffeinated; coffee husks and skins; coffee substitutes containing coffee in any proportion
1105Flour, meal, powder, flakes, granules and pellets of potatoes
ex 1212 94 00Chicory roots
2209 00 91 and 2209 00 99Vinegar and substitutes for vinegar obtained from acetic acid other than wine vinegar
4501Natural cork, raw or simply prepared; waste cork; crushed, granulated or ground cork



(1) Entry under this subheading is subject to the conditions laid down in the relevant Union provisions (see Council Directive 94/28/EC () and Commission Regulation (EC) No 504/2008 ().

(2) Council Directive 94/28/EC of 23 June 1994 laying down the principles relating to the zootechnical and genealogical conditions applicable to imports from third countries of animals, their semen, ova and embryos, and amending Directive 77/504/EEC on pure-bred breeding animals of the bovine species (OJ L 178, 12.7.1994, p. 66).

(3) Commission Regulation (EC) No 504/2008 of 6 June 2008 implementing Council Directives 90/426/EEC and 90/427/EEC as regards methods for the identification of equidae (OJ L 149, 7.6.2008, p. 3).

(4) Entry under this subheading is subject to conditions laid down in the relevant Union provisions (see Council Directive 88/661/EEC (), Directive 94/28/EC and Commission Decision 96/510/EC ()).

(5) Council Directive 88/661/EEC of 19 December 1988 on the zootechnical standards applicable to breeding animals of the porcine species (OJ L 382, 31.12.1988, p. 36).

(6) Commission Decision 96/510/EC of 18 July 1996 laying down the pedigree and zootechnical certificates for the importation of breeding animals, their semen, ova and embryos (OJ L 210, 20.8.1996, p. 53).

(7) Entry under this subheading is subject to conditions laid down in the relevant Union provisions (see Articles 291 to 300 of Regulation (EEC) No 2454/93).

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

(9) Entry under this subheading is subject to conditions laid down in the relevant Union provisions (see Articles 291 to 300 of Regulation (EEC) No 2454/93).



ANNEX II

DEFINITIONS REFERRED TO IN ARTICLE 3(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.
(a)"Paddy rice" means rice which has retained its husk after threshing.

(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'.

(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.

(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.
(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.

(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.

(c)"Long grain rice" means

(i)long grain rice A, namely rice, the grains of which are of a length exceeding 6,0 mm and of a length/width ratio greater than 2 but less than 3;

(ii)long grain rice B, namely rice, the grains of which are of a length exceeding 6,0 mm and of a length/width ratio equal to or greater than 3.

(d)"Measurements of the grains" means grain measurements on wholly milled rice taken by the following method:

(i)take a sample representative of the batch;

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

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

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

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

2."Clipped grains" means grains from which the entire end has been removed.

3."Broken grains or fragments" means grains from which a part of the volume greater than the end has been removed; broken grains include:

(i)large broken grains (pieces of grain of a length not less than half that of a grain, but not constituting a complete grain),

(ii)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'),

(iii)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),

(iv)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."Green grains" means grains which are not fully ripened.

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

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

8."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."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."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."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

Technical definitions concerning the sugar sector

Section A

General definitions

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 by means of delegated acts pursuant to point (a) of Article 125(4).

5.A "delivery contract" means a contract concluded between a seller and an undertaking for the delivery of beet for the manufacture of sugar.

6."Agreement within the trade" means one of the following:

(a)an agreement concluded, prior to the conclusion of any delivery contract, between undertakings or an undertakings' organisation recognised by the Member State concerned, or a group of such undertakings' organisations, on the one hand and a sellers' association recognised by the Member State concerned or a group of such sellers' organisations on the other;

(b)in the absence of any agreement as referred to in point (a), 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.

Section B

Definitions applying during the period referred to in Article 124

1."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.

2."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 140(2).

3."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 140(2).

4."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 1, 2 and 3.

5."Quota beet" means all sugar beet processed into quota sugar.

6."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 or, in the case of Croatia, 2007/2008 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 wine sector

Vine-related

1."Grubbing up" means the complete elimination of all vine stocks on an area planted with vines.

2."Planting" means the definitive establishment of vine plants or parts of vine plants, whether or not grafted, with a view to producing grapes or to establishing a graft nursery.

3."Grafting-on" means the grafting of a vine which has already been subject to a previous grafting.

Produce-related

4."Fresh grapes" means the fruit of the vine used in making wine, ripe or even slightly raisined, which may be crushed or pressed by normal wine-cellar means and which may spontaneously produce alcoholic fermentation.

5."Fresh grape must with fermentation arrested by the addition of alcohol" means a product which:

(a)has an actual alcoholic strength of not less than 12 % volume and not more than 15 % volume;

(b)is obtained by addition to unfermented grape must, which has a natural alcoholic strength of not less than 8,5 % volume and is exclusively derived from wine grape varieties classifiable in accordance with Article 81(2):

(i)either of neutral alcohol of vinous origin, including alcohol obtained from the distillation of dried grapes, having an actual alcoholic strength of not less than 96 % volume;

(ii)or of an unrectified product derived from the distillation of wine and having an actual alcoholic strength of not less than 52 % volume and not more than 80 % volume.

6."Grape juice" means the unfermented but fermentable liquid product which:

(a)is obtained by appropriate treatment rendering it fit for consumption as it is;

(b)is obtained from fresh grapes or from grape must or by reconstitution. Where obtained by reconstitution, it shall be reconstituted from concentrated grape must or concentrated grape juice.

An actual alcoholic strength of the grape juice of not more than 1 % volume is permissible.

7."Concentrated grape juice" means uncaramelised grape juice obtained by partial dehydration of grape juice carried out by any authorised method other than by direct heat in such a way that the figure indicated by a refractometer used in accordance with a method to be prescribed at a temperature of 20 °C is not less than 50,9 %.

An actual alcoholic strength of the concentrated grape juice of not more than 1 % volume is permissible.

8."Wine lees" means the residue:

(a)accumulating in vessels containing wine after fermentation, during storage or after authorised treatment;

(b)obtained from filtering or centrifuging the product referred to in (a);

(c)accumulating in vessels containing grape must during storage or after authorised treatment; or

(d)obtained from filtering or centrifuging the product referred to in (c).

9."Grape marc" means the residue from the pressing of fresh grapes, whether or not fermented.

10."Piquette" means a product obtained by:

(a)the fermentation of untreated grape marc macerated in water; or

(b)leaching fermented grape marc with water.

11."Wine fortified for distillation" means a product which:

(a)has an actual alcoholic strength of not less than 18 % volume and not more than 24 % volume;

(b)is obtained exclusively by the addition to wine containing no residual sugar of an unrectified product derived from the distillation of wine and having a maximum actual alcoholic strength of 86 % volume; or

(c)has a maximum volatile acidity of 1,5 grams per litre, expressed as acetic acid.

12."Cuvée" means

(a)the grape must;

(b)the wine; or

(c)the mixture of grape musts and/or wines with different characteristics,

intended for the preparation of a specific type of sparkling wine.

Alcoholic strength

13."Actual alcoholic strength by volume" means the number of volumes of pure alcohol contained at a temperature of 20 °C in 100 volumes of the product at that temperature.

14."Potential alcoholic strength by volume" means the number of volumes of pure alcohol at a temperature of 20 °C capable of being produced by total fermentation of the sugars contained in 100 volumes of the product at that temperature.

15."Total alcoholic strength by volume" means the sum of the actual and potential alcoholic strengths.

16."Natural alcoholic strength by volume" means the total alcoholic strength by volume of a product before any enrichment.

17."Actual alcoholic strength by mass" means the number of kilograms of pure alcohol contained in 100 kilograms of product.

18."Potential alcoholic strength by mass" means the number of kilograms of pure alcohol capable of being produced by total fermentation of the sugars contained in 100 kilograms of product.

19."Total alcoholic strength by mass" means the sum of the actual and potential alcoholic strength.

PART V

Definitions concerning the beef and veal sector

"Bovine animals" means live animals of the domestic bovine species falling within CN codes 0102 21, 0102 31 00, 0102 90 20, ex 0102 29 10 to ex 0102 29 99, 0102 39 10, 0102 90 91.

PART VI

Definitions concerning the milk and milk products sector

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 milk fat and/or the fractionation of such milk fat.

PART VII

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 point 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 VIII

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 of the species Gallus domesticus, ducks, geese, turkeys and guinea fowls, whole, with or without offal.

4."Derived products" means the following:

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

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

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

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

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

(f)products referred to in point (f) of Part XX of Annex I, other than those falling within CN code 1602 20 10.

PART IX

Definitions concerning the apiculture sector

1.Honey shall be understood as honey within the meaning of Council Directive 2001/110/EC (1) including as regards to the main types of honey.

2."Apiculture products" means honey, beeswax, royal jelly, propolis or pollen.



(1) Council Directive 2001/110/EC of 20 December 2001 relating to honey (OJ L 10, 12.1.2002, p. 47).



ANNEX III

STANDARD QUALITY OF RICE AND SUGAR AS REFERRED TO IN ARTICLES 7 AND 135

A. Standard quality for paddy rice

Paddy rice of standard quality shall:

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

(b)contain a moisture content of maximum 13 %;

(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 1006 10 27 and 1006 10 981,5 %
chalky grains of paddy rice under CN codes other than 1006 10 27 and 1006 10 98:2,0 %
grains striated with red1,0 %
spotted grains0,50 %
stained grains0,25 %
yellow grains0,02 %
amber grains0,05 %

B. Standard qualities for sugar

I. Standard quality for sugar beet

Standard quality beet shall:

(a)be of sound, fair and marketable quality;

(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:

(a)sound, fair and marketable quality; dry, in homogeneous granulated crystals, free-flowing;

(b)minimum polarisation: 99,7;

(c)maximum moisture content: 0,06 %;

(d)maximum invert sugar content: 0,04 %;

(e)the number of points determined under point 2 not exceeding 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 ("the Brunswick method"),

6 for the colouring of the solution, determined using the method of the International Commission for Uniform Methods of Sugar Analysis ("the ICUMSA method").

2.One point shall correspond to:

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

(b)0,5 units of colour type determined using the Brunswick method;

(c)7,5 units of colouring of the solution determined using the ICUMSA method.

3.The methods for determining the factors referred to in point 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:

(a)its percentage ash content multiplied by four;

(b)its percentage invert sugar content multiplied by two;

(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 IV

UNION SCALES FOR THE CLASSIFICATION OF CARCASSES REFERRED TO IN ARTICLE 10

A. Union scale for the classification of carcasses of bovine animals aged eight months or more

I. Definitions

The following definitions shall apply:

1."carcass" means the whole body of a slaughtered animal as presented after bleeding, evisceration and skinning;

2."half-carcass" means the product obtained by separating the carcass 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 bovine carcasses shall be divided into the following categories:

Z: carcasses of animals aged from 8 months to less than 12 months;

A: carcasses of uncastrated male animals aged from 12 months to less than 24 months;

B: carcasses of uncastrated male animals aged from 24 months;

C: carcasses of castrated male animals aged from 12 months;

D: carcasses of female animals that have calved;

E: carcasses of other female animals aged from 12 months.

III.   Classification

The carcasses shall be classified by successive assessment of:

1.Conformation, defined as follows:

Development of carcass profiles, in particular the essential parts (round, back, shoulder)

Conformation classDescription
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.Fat cover, defined as follows:

Amount of fat on the outside of the carcass and in the thoracic cavity

Class of fat coverDescription
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 are 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:

(a)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;

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

(c)without the sexual organs and the attached muscles and without the udder or the mammary fat.

V. Classification and identification

Slaughterhouses approved under Article 4 of Regulation (EC) No 853/2004 of the European Parliament and of the Council (1) shall take measures to ensure that all carcasses or half-carcasses bovine animals aged eight months or more 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 (2) are classified and identified in accordance with the Union 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. Union scale for the classification of pig carcasses

I. Definition

"Carcass" means 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:

ClassesLean meat as percentage of carcass weight
S60 or more
E55 or more but less than 60
U50 or more but less than 55
R45 or more but less than 50
O40 or more but less than 45
Pless than 40

III.   Presentation

Carcasses shall be presented without tongue, bristles, hooves, genital organs, flare fat, kidneys and diaphragm.

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 Union scale.

C. Union scale for the classification of sheep carcasses

I. Definition

The definitions of "carcass" and "half-carcass" 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

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".

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.

Member States are authorised to permit different presentations when the refeence presentation is not used.

V. Identification of carcasses

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



(1) 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 origin (OJ L 139, 30.4.2004, p. 55).

(2) 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 consumption (OJ L 139, 30.4.2004, p. 206).



ANNEX V

LIST OF PRODUCTS EXCLUDED FROM A SCHOOL FRUIT AND VEGETABLES SCHEME THAT IS CO-FINANCED WITH UNION AID REFERRED TO IN ARTICLE 23(3)

Products with any of the following:

added sugar,

added fat,

added salt,

added sweeteners.



ANNEX VI

BUDGETARY LIMITS FOR SUPPORT PROGRAMMES REFERRED TO IN ARTICLE 44(1)

in 1000 EUR per budget year
2014201520162017 onwards
Bulgaria26 76226 76226 76226 762
Czech Republic5 1555 1555 1555 155
Germany38 89538 89538 89538 895
Greece23 96323 96323 96323 963
Spain353 081210 332210 332210 332
France280 545280 545280 545280 545
Croatia11 88511 88511 88510 832
Italy336 997336 997336 997336 997
Cyprus4 6464 6464 6464 646
Lithuania45454545
Luxembourg588
Hungary29 10329 10329 10329 103
Malta402
Austria13 68813 68813 68813 688
Portugal65 20865 20865 20865 208
Romania47 70047 70047 70047 700
Slovenia5 0455 0455 0455 045
Slovakia5 0855 0855 0855 085
United Kingdom120



ANNEX VII

DEFINITIONS, DESIGNATIONS AND SALES DESCRIPTION OF PRODUCTS REFERRED TO IN ARTICLE 78

For the purposes of this Annex, the "sale description" means the name under which a foodstuff is sold, within the meaning of Article 5(1) of Directive 2000/13/EC, or the name of the food, within the meaning of Article 17 of Regulation (EU) No 1169/2011.

PART I

Meat of bovine animals aged less than 12 months

I. Definition

For the purposes of this Part 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 less than 12 months, presented fresh, frozen or deep-frozen, whether or not wrapped or packed.

II.   Classification of bovine animals aged less than 12 months at the slaughterhouse

On slaughter, all bovine animals aged less than 12 months shall be classified by the operators, under the supervision of the competent authority, in one of the following two categories:

(A)Category V: bovine animals aged less than eight months

Category identification letter: V;

(B)Category Z: bovine animals aged from 8 months to less 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 (1).

III.   Sales descriptions

1.The meat of bovine animals aged less than 12 months shall only be marketed in the Member States under the following sales description(s) laid down for each Member State:

(A)For the meat of bovine animals aged less than eight months (category identification letter: V):

Country of marketingSales descriptions to be used
Belgiumveau, viande de veau/kalfsvlees/Kalbfleisch
Bulgariaмесо от малки телета
Czech RepublicTelecí
DenmarkLyst kalvekød
GermanyKalbfleisch
EstoniaVasikaliha
IrelandVeal
Greeceμοσχάρι γάλακτος
SpainTernera blanca, carne de ternera blanca
Franceveau, viande de veau
Croatiateletina
Italyvitello, carne di vitello
Cyprusμοσχάρι γάλακτος
LatviaTeļa gaļa
LithuaniaVeršiena
Luxembourgveau, viande de veau/Kalbfleisch
HungaryBorjúhús
MaltaVitella
NetherlandsKalfsvlees
AustriaKalbfleisch
PolandCielęcina
PortugalVitela
Romaniacarne de vițel
SloveniaTeletina
SlovakiaTeľacie mäso
Finlandvaalea vasikanliha/ljust kalvkött
Swedenljust kalvkött
United KingdomVeal

(B)For the meat of bovine animals aged from 8 months to less than 12 months (category identification letter: Z):

Country of marketingSales descriptions to be used
Belgiumjeune bovin, viande de jeune bovin/jongrundvlees/Jungrindfleisch
BulgariaТелешко месо
Czech Republichovězí maso z mladého skotu
DenmarkKalvekød
GermanyJungrindfleisch
Estonianoorloomaliha
Irelandrosé veal
Greeceνεαρό μοσχάρι
SpainTernera, carne de ternera
Francejeune bovin, viande de jeune bovin
Croatiamlada junetina
Italyvitellone, carne di vitellone
Cyprusνεαρό μοσχάρι
Latviajaunlopa gaļa
LithuaniaJautiena
Luxembourgjeune bovin, viande de jeune bovin/Jungrindfleisch
HungaryNövendék marha húsa
MaltaVitellun
Netherlandsrosé kalfsvlees
AustriaJungrindfleisch
Polandmłoda wołowina
PortugalVitelão
Romaniacarne de tineret bovin
Sloveniameso težjih telet
Slovakiamäso z mladého dobytka
Finlandvasikanliha/kalvkött
SwedenKalvkött
United KingdomBeef

2.The sales descriptions referred to in paragraph 1 may be supplemented by an indication of the name or designation of the pieces of meat or offal concerned.

3.The sales descriptions listed for category V in point A of the table set out in paragraph 1 and any new name derived from those sales descriptions shall only be used if the requirements of this Annex are fulfilled.

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.

4.The conditions referred to in paragraph 1 shall not apply to the meat of bovine animals with a designation of origin or geographical indication protected in accordance with Regulation (EU) No 1151/2012 registered before 29 June 2007.

IV.   Compulsory indication on the label

1.Without prejudice to Directive 2000/13/EC, Regulation (EU) No 1169/2011 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 less than 12 months with the following information:

(a)the sales description in accordance with point III of this Part;

(b)the age of the animals on slaughter, indicated, as the case may be, on the form:

"age on slaughter: less than 8 months";

"age on slaughter: from 8 to less than 12 months".

By way of derogation from point (b) of the first subparagraph, operators may replace the indication on the age at slaughter by the indication of the category, respectively: "category V" or "category Z", at stages preceding the release to the final consumer.

2.In the case of the meat of bovine animals aged less than 12 months 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. Recording

At each stage of production and marketing, operators shall record the following information:

(a)the identification number and the date of birth of the animals, at slaughterhouse level only;

(b)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;

(c)the date of arrival and departure of the animals and meat in the establishment.

VI.   Official checks

1.Member States shall designate the competent authority or authorities responsible for official checks performed to verify the application of this Part 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 (2).

3.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 this Annex are being implemented.

4.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.

5.For meat imported from third countries a competent authority designated by the third country or, where applicable, an independent third-party body shall ensure that the requirements of this Part are fulfilled. The independent body shall provide full assurance of compliance with the conditions laid down in European Standard EN 45011 or ISO/IEC Guide 65.

PART II

Categories of grapevine products

(1) Wine

"Wine" means the product obtained exclusively from the total or partial alcoholic fermentation of fresh grapes, whether or not crushed, or of grape must.

Wine shall:

(a)have, whether or not following application of the processes specified in Section B of Part I of Annex VIII, an actual alcoholic strength of not less than 8,5 % volume provided that the wine derives exclusively from grapes harvested in wine-growing zones A and B referred to in Appendix I to this Annex, and of not less than 9 % volume in other wine-growing zones;

(b)have, by way of derogation from the otherwise applicable minimum actual alcoholic strength, where it has a protected designation of origin or a protected geographical indication, whether or not following application of the processes specified in Section B of Part I of Annex VIII, an actual alcoholic strength of not less than 4,5 % volume;

(c)have a total alcoholic strength of not more than 15 % volume. However, by way of derogation:

the upper limit for the total alcoholic strength may reach up to 20 % volume for wines which have been produced without any enrichment from certain wine-growing areas of the Union, to be determined by the Commission by means of delegated acts pursuant to Article 75(2),

the upper limit for the total alcoholic strength may exceed 15 % volume for wines with a protected designation of origin which have been produced without enrichment;

(d)have, subject to derogations which may be adopted by the Commission by means of delegated acts pursuant to Article 75(2), a total acidity content, expressed as tartaric acid, of not less than 3,5 grams per litre or 46,6 milliequivalents per litre.

"Retsina" means wine produced exclusively in the geographical territory of Greece using grape must treated with resin from the Aleppo pine. The use of Aleppo pine resin is permitted solely for the purpose of obtaining "Retsina" wine under the conditions laid down in Greece's applicable provision.

By way of derogation from point (b) of the second subparagraph "Tokaji eszencia" and "Tokajská esencia" are considered to be wine.

However, Member States may allow the use of the term "wine" if:

(a)it is accompanied by the name of a fruit in the form of a composite name to market products obtained by the fermentation of fruit other than grapes; or

(b)it is part of a composite name.

Any confusion with products corresponding to the wine categories in this Annex shall be avoided.

(2) New wine still in fermentation

"New wine still in fermentation" means the product in which the alcoholic fermentation is not yet complete and which is not yet separated from its lees.

(3) Liqueur wine

"Liqueur wine" means the product:

(a)which has an actual alcoholic strength of not less than 15 % volume and not more than 22 % volume;

(b)which has a total alcoholic strength of not less than 17,5 % volume, except for certain liqueur wines with a designation of origin or with a geographical indication appearing on a list to be drawn up by the Commission by means of delegated acts pursuant to Article 75(2);

(c)which is obtained from:

grape must in fermentation,

wine,

a combination of the above products, or

grape must or a mixture thereof with wine for certain liqueur wines with a protected designation of origin or a protected geographical indication, to be determined by the Commission by means of delegated acts pursuant to Article 75(2);

(d)which has an initial natural alcoholic strength of not less than 12 % volume, except for certain liqueur wines with a protected designation of origin or a protected geographical indication appearing on a list to be drawn up by the Commission by means of delegated acts pursuant to Article 75(2);

(e)to which the following has been added:

(i)individually or in combination:

neutral alcohol of vine origin, including alcohol produced from the distillation of dried grapes, having an actual alcoholic strength of not less than 96 % volume,

wine or dried grape distillate, having an actual alcoholic strength of not less than 52 % volume and not more than 86 % volume;

(ii)together with one or more of the following products where appropriate:

concentrated grape must,

a combination of one of the products referred to in point (e)(i) with a grape must referred to in the first and fourth indent of point (c);

(f)to which, by way of derogation from point (e), has been added, in so far as certain liqueur wines with a protected designation of origin or a protected geographical indication are concerned which appear on a list to be drawn up by the Commission by means of delegated acts pursuant to Article 75(2):

(i)either of products listed in point (e)(i) individually or in combination; or

(ii)one or more of the following products:

wine alcohol or dried grape alcohol with an actual alcoholic strength of not less than 95 % volume and not more than 96 % volume,

spirits distilled from wine or from grape marc, with an actual alcoholic strength of not less than 52 % volume and not more than 86 % volume,

spirits distilled from dried grapes, with an actual alcoholic strength of not less than 52 % volume and of less than 94,5 % volume; and

(iii)one or more of the following products, where appropriate:

partially fermented grape must obtained from raisined grapes,

concentrated grape must obtained by the action of direct heat, complying, with the exception of this operation, with the definition of concentrated grape must,

concentrated grape must,

a combination of one of the products listed in point (f)(ii) with a grape must referred to in the first and fourth indents of point (c).

(4) Sparkling wine

"Sparkling wine" means the product:

(a)which is obtained by first or second alcoholic fermentation:

from fresh grapes,

from grape must, or

from wine;

(b)which, when the container is opened, releases carbon dioxide derived exclusively from fermentation;

(c)which has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 °C in closed containers; and

(d)for which the total alcoholic strength of the cuvées intended for their preparation shall not be less than 8,5 % volume.

(5) Quality sparkling wine

"Quality sparkling wine" means the product:

(a)which is obtained by first or second alcoholic fermentation:

from fresh grapes,

from grape must, or

from wine;

(b)which, when the container is opened, releases carbon dioxide derived exclusively from fermentation;

(c)which has an excess pressure, due to carbon dioxide in solution, of not less than 3,5 bar when kept at a temperature of 20 °C in closed containers; and

(d)for which the total alcoholic strength of the cuvées intended for their preparation shall not be less than 9 % volume.

(6) Quality aromatic sparkling wine

"Quality aromatic sparkling wine" means the quality sparkling wine:

(a)which is obtained only by making use, when constituting the cuvée, of grape must or grape must in fermentation which is derived from specific wine grape varieties on a list to be drawn up by the Commission by means of delegated acts pursuant to Article 75(2).

Quality aromatic sparkling wines traditionally produced using wines when constituting the cuvée shall be determined by the Commission by means of delegated acts pursuant to in Article 75(2);

(b)which has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20°C in closed containers;

(c)of which the actual alcoholic strength may not be less than 6 % volume; and

(d)of which the total alcoholic strength may not be less than 10 % volume.

(7) Aerated sparkling wine

"Aerated sparkling wine" means the product which:

(a)is obtained from wine without a protected designation of origin or a protected geographical indication;

(b)releases, when the container is opened, carbon dioxide derived wholly or partially from an addition of that gas; and

(c)has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 °C in closed containers.

(8) Semi-sparkling wine

"Semi-sparkling wine" means the product which:

(a)obtained from wine, new wine still in fermentation, grape must or grape must in fermentation in so far as these products have a total alcohol strength of at least 9 % vol;

(b)has an actual alcoholic strength of not less than 7 % volume;

(c)has an excess pressure, due to endogenous carbon dioxide in solution of not less than 1 bar and not more than 2,5 bar when kept at a temperature of 20 °C in closed containers; and

(d)is placed in containers of 60 litres or less.

(9) Aerated semi-sparkling wine

"Aerated semi-sparkling wine" means the product which:

(a)obtained from wine, new wine still in fermentation, grape must or grape must in fermentation;

(b)has an actual alcoholic strength of not less than 7 % volume and a total alcoholic strength of not less than 9 % volume;

(c)has an excess pressure of not less than 1 bar and not more than 2,5 bar when kept at a temperature of 20 °C in closed containers due to carbon dioxide in solution which has been wholly or partially added; and

(d)is placed in containers of 60 litres or less.

(10) Grape must

"Grape must" means the liquid product obtained naturally or by physical processes from fresh grapes. An actual alcoholic strength of the grape must of not more than 1 % volume is permissible.

(11) Partially fermented grape must

"Grape must in fermentation" means the product obtained from the fermentation of grape must which has an actual alcoholic strength of more than 1 % volume but less than three fifths of its total alcoholic strength by volume.

(12) Partially fermented grape must extracted from raisined grapes

"Grape must in fermentation extracted from raisined grapes" means the product obtained from the partial fermentation of grape must obtained from raisined grapes, the total sugar content of which before fermentation is at least 272 grams per litre and the natural and actual alcoholic strength of which shall not be less than 8 % volume. However, certain wines, to be determined by the Commission by means of delegated acts pursuant to Article 75(2), that meet these requirements shall not be considered to be grape must in fermentation extracted from raisined grapes.

(13) Concentrated grape must

"Concentrated grape must" means uncaramelised grape must which is obtained by partial dehydration of grape must carried out by any authorised method other than by direct heat in such a way that the figure indicated by a refractometer used in accordance with a method to be prescribed in accordance with the first subparagraph of Article 80(5) and point (d) of the first subparagraph of Article 91 at a temperature of 20 °C is not less than 50,9 %.

An actual alcoholic strength of the concentrated grape must of not more than 1 % volume is permissible.

(14) Rectified concentrated grape must

"Rectified concentrated grape must" means:

(a)the liquid uncaramelised product which:

(i)is obtained by partial dehydration of grape must carried out by any authorised method other than direct heat in such a way that the figure indicated by a refractometer used according to a method to be prescribed in accordance with the first subparagraph of Article 80(5) and point (d) of the first subparagraph of Article 91 at a temperature of 20 °C is not less than 61,7 %;

(ii)has undergone authorised treatment for de-acidification and elimination of constituents other than sugar;

(iii)has the following characteristics:

a pH of not more than 5 at 25 Brix,

an optical density at 425 nm for a thickness of 1 cm of not more than 0,100 in grape must concentrated at 25 Brix,

a sucrose content undetectable by a method of analysis to be defined,

a Folin-Ciocalteu index of not more than 6,00 at 25 Brix,

a titratable acidity of not more than 15 millequivalents per kilogram of total sugars,

a sulphur dioxide content of not more than 25 milligrams per kilogram of total sugars,

a total cation content of not more than 8 milliequivalents per kilogram of total sugars,

a conductivity at 25 Brix and 20°C of not more than 120 micro-Siemens/cm,

a hydroxymethylfurfural content of not more than 25 milligrams per kilogram of total sugars,

presence of mesoinositol.

(b)the solid uncaramelised product which:

(i)is obtained by crystallisation of liquid rectified concentrated grape must without the use of solvents;

(ii)has undergone authorised treatment for de-acidification and elimination of constituents other than sugar;

(iii)has the following characteristics after dilution in a solution at 25 Brix:

a pH of not more than 7,5,

an optical density at 425 nm for a thickness of 1 cm of not more than 0,100,

a sucrose content undetectable by a method of analysis to be defined,

a Folin-Ciocalteu index of not more than 6,00,

a titratable acidity of not more than 15 millequivalents per kilogram of total sugars,

a sulphur dioxide content of not more than 10 milligrams per kilogram of total sugars,

a total cation content of not more than 8 millequivalents per kilogram of total sugars,

a conductivity at 20 °C of not more than 120 micro-Siemens/cm,

a hydroxymethylfurfural content of not more than 25 milligrams per kilogram of total sugars,

presence of mesoinositol.

An actual alcoholic strength of the rectified concentrated grape must of not more than 1 % volume is permissible.

(15) Wine from raisined grapes

"Wine from raisined grapes" means the product which:

(a)is produced without enrichment, from grapes left in the sun or shade for partial dehydration;

(b)has a total alcoholic strength of at least 16 % volume and an actual alcoholic strength of at least 9 % volume; and

(c)has a natural alcoholic strength of a least 16 % volume (or 272 grams sugar/litre).

(16) Wine of overripe grapes

"Wine of overripe grapes" means the product which:

(a)is produced without enrichment;

(b)has a natural alcoholic strength of more than 15 % volume; and

(c)has a total alcoholic strength of not less than 15 % volume and an actual alcoholic strength of not less than 12 % volume.

Member States may prescribe a period of ageing for this product.

(17) Wine vinegar

"Wine vinegar" means vinegar which:

(a)is obtained exclusively by acetous fermentation of wine; and

(b)has a total acidity of not less than 60 grams per litre expressed as acetic acid.

PART III

Milk and milk products

1."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:

(a)for milk treated without altering its composition or for milk the fat content of which is standardised under Part IV;

(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 Part, "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.

(a)the following names used at all stages of marketing:

(i)whey,

(ii)cream,

(iii)butter,

(iv)buttermilk,

(v)butteroil,

(vi)caseins,

(vii)anhydrous milk fat (AMF),

(viii)cheese,

(ix)yogurt,

(x)kephir,

(xi)koumiss,

(xii)viili/fil,

(xiii)smetana,

(xiv)fil;

(xv)rjaženka,

(xvi)rūgušpiens;

(b)names within the meaning of Article 5 of Directive 2000/13/EC or Article 17 of Regulation (EU) No 1169/2011 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.As regards milk, the animal species from which the milk originates shall be stated, if it is not bovine.

5.The designations referred to in points 1, 2 and 3 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.

6.In respect of a product other than those described in points 1, 2 and 3 of this Part, no label, commercial document, publicity material or any form of advertising as defined in Article 2 of Council Directive 2006/114/EC (3) 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 points 2 of this Part may be used only to describe the basic raw materials and to list the ingredients in accordance with Directive 2000/13/EC or Regulation (EU) No 1169/2011.

PART IV

Milk for human consumption falling within CN code 0401

I. Definitions

For the purposes of this Part:

(a)'milk' means the produce of the milking of one or more cows;

(b)'drinking milk' means the products referred to in point III intended for delivery without further processing to the consumer;

(c)'fat content' means the ratio by mass of parts of milk fat per hundred parts of milk in the milk concerned;

(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. 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 to be drinking milk:

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

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

(i)standardised whole milk: milk with a fat content of at least 3,50 % (m/m). However, Member States may provide for an additional category of whole milk with a fat content of 4,00 % (m/m) or above;

(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 3,50 % (m/m);

(c)semi-skimmed milk: heat-treated milk whose fat content has been reduced to at least 1,50 % (m/m) and at most 1,80 % (m/m);

(d)skimmed-milk: heat-treated milk whose fat content has been reduced to not more than 0,50 % (m/m).

Heat-treated milk not complying with the fat content requirements laid down in points (b), (c) and (d) of the first subparagraph shall be considered to be 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 1(b)(ii), only the following modifications shall be allowed:

(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;

(b)enrichment of milk with milk proteins, mineral salts or vitamins, in accordance with Regulation (EC) No 1925/2006 of the European Parliament and of the Council (4);

(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 Regulation (EU) No 1169/2011. 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:

(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;

(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 °C or the equivalent weight per litre for milk having a different fat content;

(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.

PART V

Products of the poultrymeat sector

I. This Part shall apply in relation to the marketing within the Union by way of business or trade, of certain types and presentations of poultrymeat, and poultrymeat or poultry offal preparations and products, of the following species

Gallus domesticus,

ducks,

geese,

turkeys,

guinea fowls.

These provisions shall also apply to poultrymeat in brine falling within CN code 0210 99 39.

II.   Definitions

(1)"poultrymeat" means poultrymeat suitable for human consumption, which has not undergone any treatment other than cold treatment;

(2)"fresh poultrymeat" means poultrymeat which has not been stiffened at any time by the cooling process prior to being kept at a temperature not below – 2 °C and not higher than + 4 °C. However, Member States may lay down slightly different temperature requirements for the minimum length of time necessary for the cutting and handling of fresh poultrymeat performed in retail shops or in premises adjacent to sales points, where the cutting and handling are performed solely for the purpose of supplying the consumer directly on the spot;

(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 °C at any time;

(4)"quick-frozen poultrymeat" means poultrymeat which is to be kept at a temperature no higher than – 18 °C at any time within the tolerances as provided for in Council Directive 89/108/EEC (5);

(5)"poultrymeat preparation" means poultrymeat including poultrymeat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat;

(6)"fresh poultrymeat preparation" means a poultrymeat preparation for which fresh poultrymeat has been used.

However, Member States may lay down slightly different temperature requirements to be applied for the minimum length of time necessary and only to the extent necessary to facilitate the cutting and handling performed in the factory during the production of fresh poultrymeat preparations;

(7)"poultrymeat product" means a meat product as defined in point 7.1 of Annex I to Regulation (EC) No 853/2004 for which poultrymeat has been used.

III.   Poultrymeat and poultrymeat preparations shall be marketed in one of the following conditions:

fresh,

frozen,

quick-frozen.

PART VI

Eggs of hens of the Gallus gallus species

I. Scope

1.Without prejudice to Article 75 concerning the marketing standards of eggs for hatching and of farmyard poultry chicks, this Part shall apply in relation to the marketing within the Union of the eggs produced in the Union, imported from third countries or intended for export outside the Union.

2.Member States may exempt from the requirements provided for in this Part, with the exception of point III(3), eggs sold directly to the final consumer by the producer:

(a)on the production site, or

(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, in accordance with their 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:

(a)Class A or "fresh";

(b)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.

PART VII

Spreadable fats

I. Sales description

The products referred to in point (f) of Article 78(1) may not be supplied or transferred without processing to the ultimate consumer either directly or through restaurants, hospitals, canteens or similar establishments, unless they fulfil the requirements set out in the Appendix II.

The sales descriptions of these products shall be those specified in Appendix II without prejudice to point II(2), (3) and (4).

The sales descriptions in Appendix II shall be reserved to the products defined therein with the following CN codes and having a fat content of at least 10 % but less than 90 % by weight:

(a)milk fats falling within CN codes 0405 and ex 2106;

(b)fats falling within CN code ex 1517;

(c)fats composed of plant and/or animal products falling within CN codes ex 1517 and ex 2106.

The fat content excluding salt shall be at least two-thirds of the dry matter.

However, those sales descriptions shall only apply to products which remain solid at a temperature of 20 °C and which are suitable for use as spreads.

These definitions shall not apply to:

(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;

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

II.   Terminology

1.The term "traditional" may be used together with the name "butter" provided for in point 1 of part A of Appendix II, 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 Appendix II 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, the term "reduced-fat" or "light" may be used for products referred to in Appendix II with a fat content of not more than 62 %.

The term "reduced-fat" and the term "light" may, however, replace the terms "three-quarter-fat" or "half-fat" used in Appendix II.

4.The sales descriptions "minarine" or "halvarine" may be used for products referred to in point 3 of Part B of Appendix II.

5.The term "vegetable" may be used together with the sales descriptions in Part B of Appendix II, 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.

PART VIII

Descriptions and definitions of olive oil and olive pomace oils

The use of the descriptions and definitions of olive oils and olive pomace oils set out in this Part shall be compulsory as regards the marketing of the products concerned within the Union and, insofar as compatible with international compulsory rules, in trade with third countries.

Only oils referred to in points 1(a) and (b), 3 and 6 may be marketed at the retail stage.

(1) VIRGIN OLIVE OILS

"Virgin olive oils" mean 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:

(a)Extra virgin olive oil

"Extra virgin olive oil" means 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 by the Commission in accordance with Article 75(2) for this category.

(b)Virgin olive oil

"Virgin olive oil" means 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 by the Commission in accordance with Article 75(2) for this category.

(c)Lampante olive oil

"Lampante olive oil" means 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 by the Commission in accordance with Article 75(2) for this category.

(2) REFINED OLIVE OIL

"Refined olive oil" means 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 by the Commission in accordance with Article 75(2) for this category.

(3) OLIVE OIL — COMPOSED OF REFINED OLIVE OILS AND VIRGIN OLIVE OILS

"Olive oils composed of refined olive oils and virgin olive oils" means 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 by the Commission in accordance with Article 75(2) for this category.

(4) CRUDE OLIVE-POMACE OIL

"Crude olive-pomace oil" means 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 by the Commission in accordance with Article 75(2) for this category.

(5) REFINED OLIVE-POMACE OIL

"Refined olive-pomace oil" means 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 by the Commission in accordance with Article 75(2) for this category.

(6) OLIVE-POMACE OIL

"Olive-pomace oil" means 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 by the Commission in accordance with Article 75(2) for this category.



(1) 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 products (OJ L 204, 11.8.2000, p. 1).

(2) 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 rules (OJ L 165, 30.4.2004, p. 1).

(3) Directive 2006/114/EC of the European Parliament and of the Council of 12 December 2006 concerning misleading and comparative advertising (OJ L 376, 27.12.2006, p. 21).

(4) Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods (OJ L 404, 30.12.2006, p. 26).

(5) 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 consumption (OJ L 40, 11.2.1999, p. 34).

Appendix I

Wine-growing zones

The wine-growing zones shall be the following:

(1)Wine-growing zone A comprises:

(a)in Germany: the areas planted with vines other than those included in point 2(a);

(b)in Luxembourg: the Luxembourg wine-growing region;

(c)in Belgium, Denmark, Ireland, the Netherlands, Poland, Sweden and the United Kingdom: the wine-growing areas of these Member States;

(d)in the Czech Republic: the wine growing region of Čechy.

(2)Wine-growing zone B comprises:

(a)in Germany, the areas planted with vines in the specified region Baden;

(b)in France, the areas planted with vines in the departments not mentioned in this Annex and in the following departments:

in Alsace: Bas-Rhin, Haut-Rhin,

in Lorraine: Meurthe-et-Moselle, Meuse, Moselle, Vosges,

in Champagne: Aisne, Aube, Marne, Haute-Marne, Seine-et-Marne,

in the Jura: Ain, Doubs, Jura, Haute-Saône,

in Savoie: Savoie, Haute-Savoie, Isère (commune de Chapareillan),

in the Val de Loire: Cher, Deux-Sèvres, Indre, Indre-et-Loire, Loir-et-Cher, Loire-Atlantique, Loiret, Maine-et-Loire, Sarthe, Vendée, Vienne, and the areas planted with vines in the arrondissement of Cosne-sur-Loire in the department of Nièvre;

(c)in Austria, the Austrian wine-growing area;

(d)in the Czech Republic, the wine-growing region of Morava and the areas planted with vines not included in point 1(d);

(e)in Slovakia, the areas planted with vines in the following regions: Malokarpatská vinohradnícka oblasť, Južnoslovenská vinohradnícka oblasť, Nitrianska vinohradnícka oblasť, Stredoslovenská vinohradnícka oblasť, Východoslovenská vinohradnícka oblasť and the wine growing areas not included in point 3(f);

(f)in Slovenia, the areas planted with vines in the following regions:

in the Podravje region: Štajerska Slovenija, Prekmurje,

in the Posavje region: Bizeljsko Sremič, Dolenjska and Bela krajina, and the areas planted with vines in the regions not included in point 4(d);

(g)in Romania, in the area of Podișul Transilvaniei;

(h)in Croatia, the areas planted with vines in the following sub-regions: Moslavina, Prigorje-Bilogora, Plešivica, Pokuplje and Zagorje-Međimurje.

(3)Wine-growing zone C I comprises:

(a)in France, areas planted with vines:

in the following departments: Allier, Alpes-de-Haute-Provence, Hautes-Alpes, Alpes-Maritimes, Ariège, Aveyron, Cantal, Charente, Charente-Maritime, Corrèze, Côte-d'Or, Dordogne, Haute-Garonne, Gers, Gironde, Isère (with the exception of the commune of Chapareillan), Landes, Loire, Haute-Loire, Lot, Lot-et-Garonne, Lozère, Nièvre (except for the arrondissement of Cosne-sur-Loire), Puy-de-Dôme, Pyrénées-Atlantiques, Hautes-Pyrénées, Rhône, Saône-et-Loire, Tarn, Tarn-et-Garonne, Haute-Vienne, Yonne,

in the arrondissements of Valence and Die in the department of Drôme (except for the cantons of Dieulefit, Loriol, Marsanne and Montélimar),

in the arrondissement of Tournon, in the cantons of Antraigues, Burzet, Coucouron, Montpezat-sous-Bauzon, Privas, Saint-Etienne de Lugdarès, Saint-Pierreville, Valgorge and la Voulte-sur-Rhône of the department of Ardèche;

(b)in Italy, areas planted with vines in the Valle d'Aosta region and in the provinces of Sondrio, Bolzano, Trento and Belluno;

(c)in Spain, areas planted with vines in the provinces of A Coruña, Asturias, Cantabria, Guipúzcoa and Vizcaya;

(d)in Portugal, areas planted with vines in that part of the region of Norte which corresponds to the designated wine area of 'Vinho Verde' as well as the "Concelhos de Bombarral, Lourinhã, Mafra e Torres Vedras" (with the exception of "Freguesias da Carvoeira e Dois Portos"), belonging to the 'Região viticola da Extremadura';

(e)in Hungary, all areas planted with vines;

(f)in Slovakia, areas planted with vines in the Tokajská vinohradnícka oblasť;

(g)in Romania, areas planted with vines not included in point 2(g) or 4(f);

(h)in Croatia, areas planted with vines in the following sub-regions: Hrvatsko Podunavlje and Slavonija.

(4)Wine-growing zone C II comprises:

(a)in France, areas planted with vines:

in the following departments: Aude, Bouches-du-Rhône, Gard, Hérault, Pyrénées-Orientales (except for the cantons of Olette and Arles-sur-Tech), Vaucluse,

in the part of the department of Var bounded in the south by the northern limit of the communes of Evenos, Le Beausset, Solliès-Toucas, Cuers, Puget-Ville, Collobrières, La Garde-Freinet, Plan-de-la-Tour and Sainte-Maxime,

in the arrondissement of Nyons and the canton of Loriol-sur-Drôme in the department of Drôme,

in those parts of the department of Ardèche not listed in point 3(a);

(b)in Italy, areas planted with vines in the following regions: Abruzzo, Campania, Emilia-Romagna, Friuli-Venezia Giulia, Lazio, Liguria, Lombardy (except for the province of Sondrio), Marche, Molise, Piedmont, Tuscany, Umbria, Veneto (except for the province of Belluno), including the islands belonging to those regions, such as Elba and the other islands of the Tuscan archipelago, the Ponziane islands, Capri and Ischia;

(c)in Spain, areas planted with vines in the following provinces:

Lugo, Orense, Pontevedra,

Ávila (except for the communes which correspond to the designated wine 'comarca' of Cebreros), Burgos, León, Palencia, Salamanca, Segovia, Soria, Valladolid, Zamora,

La Rioja,

Álava,

Navarra,

Huesca,

Barcelona, Girona, Lleida,

in that part of the province of Zaragoza which lies to the north of the river Ebro,

in those communes of the province of Tarragona included in the Penedés designation of origin,

in that part of the province of Tarragona which corresponds to the designated wine 'comarca' of Conca de Barberá;

(d)in Slovenia, areas planted with vines in the following regions: Brda or Goriška Brda, Vipavska dolina or Vipava, Kras and Slovenska Istra;

(e)in Bulgaria, areas planted with vines in the following regions: Dunavska Ravnina (Дунавска равнина), Chernomorski Rayon (Черноморски район), Rozova Dolina (Розова долина);

(f)in Romania, areas planted with vines in the following regions:

Dealurile Buzăului, Dealu Mare, Severinului and Plaiurile Drâncei, Colinele Dobrogei, Terasele Dunării, the South wine region, including sands and other favourable regions;

(g)in Croatia, areas planted with vines in the following sub-regions: Hrvatska Istra, Hrvatsko primorje, Dalmatinska zagora, Sjeverna Dalmacija and Srednja i Južna Dalmacija.

(5)Wine-growing zone C III (a) comprises:

(a)in Greece, areas planted with vines in the following nomoi: Florina, Imathia, Kilkis, Grevena, Larisa, Ioannina, Levkas, Akhaia, Messinia, Arkadia, Korinthia, Iraklio, Khania, Rethimni, Samos, Lasithi and the island of Thira (Santorini);

(b)in Cyprus, areas planted with vines located at altitudes exceeding 600 metres;

(c)in Bulgaria, areas planted with vines not included in point 4(e).

(6)Wine-growing zone C III (b) comprises:

(a)in France, areas planted with vines:

in the departments of Corsica,

in that part of the department of Var situated between the sea and a line bounded by the communes (which are themselves included) of Evenos, Le Beausset, Solliès-Toucas, Cuers, Puget-Ville, Collobrières, La Garde-Freinet, Plan-de-la-Tour and Sainte-Maxime,

in the cantons of Olette and Arles-sur-Tech in the department of Pyrénées-Orientales;

(b)in Italy, areas planted with vines in the following regions: Calabria, Basilicata, Apulia, Sardinia and Sicily, including the islands belonging to those regions, such as Pantelleria and the Lipari, Egadi and Pelagian islands;

(c)in Greece, areas planted with vines not listed in point 5(a);

(d)in Spain: areas planted with vines not included in points 3(c) or 4(c);

(e)in Portugal, areas planted with vines in the regions not included in point 3(d);

(f)in Cyprus, areas planted with vines located at altitudes not exceeding 600 metres;

(g)in Malta, areas planted with vines.

(7)The demarcation of the territories covered by the administrative units referred to in this Annex is that resulting from the national provisions in force on 15 December 1981 and, for Spain, from the national provisions in force on 1 March 1986 and, for Portugal, from the national provisions in force on 1 March 1998.

Appendix II

Spreadable fats

Fat groupSales descriptionProduct categories
DefinitionsAdditional 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 butter (1)
The product with a milk-fat content of not less than 60 % but not more than 62 %.
3.Half fat butter (2)
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 margarine (3)
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 margarine (4)
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 blend (5)
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 blend (6)
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 %.



(1) corresponding to 'smør 60' in Danish.

(2) corresponding to 'smør 40' in Danish.

(3) corresponding to 'margarine 60' in Danish.

(4) corresponding to 'margarine 40' in Danish.

(5) corresponding to 'blandingsprodukt 60' in Danish.

(6) corresponding to 'blandingsprodukt 40' in Danish.



ANNEX VIII

OENOLOGICAL PRACTICES REFERRED TO IN ARTICLE 80

PART I

Enrichment, acidification and de-acidification in certain wine-growing zones

A. Enrichment limits

1.Where climatic conditions have made it necessary in certain wine-growing zones of the Union, the Member States concerned may allow to supplement the natural alcoholic strength by volume of fresh grapes, grape must, grape must in fermentation, new wine still in fermentation and wine obtained from wine grape varieties classifiable according to Article 81.

2.The increase in natural alcoholic strength by volume shall be achieved by means of the oenological practices referred to in Section B and shall not exceed the following limits:

(a)3 % volume in wine-growing zone A;

(b)2 % volume in wine-growing zone B;

(c)1,5 % volume in wine-growing zones C.

3.In years when climatic conditions have been exceptionally unfavourable, Member States may request that the limit(s) laid down in point 2 be raised by 0,5 %. In response to such a request, the Commission under the powers as referred to in Article 91 shall adopt the implementing act as soon as possible. The Commission shall endeavour to take a decision within four weeks after the request has been submitted.

B. Enrichment processes

1.The increase in natural alcoholic strength by volume provided for in Section A shall only be effected:

(a)in respect of fresh grapes, grape must in fermentation or new wine still in fermentation, by adding sucrose, concentrated grape must or rectified concentrated grape must;

(b)in respect of grape must, by adding sucrose, concentrated grape must or rectified concentrated grape must, or by partial concentration, including reverse osmosis;

(c)in respect of wine, by partial concentration through cooling.

2.The processes referred to in point 1 shall be mutually exclusive where wine or grape must is enriched with concentrated grape must or rectified concentrated grape must and an aid has been paid under Article 103y of Regulation (EC) No 1234/2007.

3.The addition of sucrose provided for in points 1(a) and (b) may only be performed by dry sugaring and only in the following areas:

(a)wine-growing zone A;

(b)wine-growing zone B;

(c)wine-growing zone C,

with the exception of vineyards in Greece, Spain, Italy, Cyprus, Portugal and vineyards in the French departments under jurisdiction of the courts of appeal of:

Aix-en-Provence,

Nîmes,

Montpellier,

Toulouse,

Agen,

Pau,

Bordeaux,

Bastia.

However, enrichment by dry sugaring may be authorised by the national authorities as an exception in the abovementioned French departments. France shall notify the Commission and the other Member States forthwith of any such authorisations.

4.The addition of concentrated grape must or rectified concentrated grape must shall not have the effect of increasing the initial volume of fresh crushed grapes, grape must, grape must in fermentation or new wine still in fermentation by more than 11 % in wine-growing zone A, 8 % in wine-growing zone B and 6,5 % in wine-growing zone C.

5.The concentration of grape must or of wine subjected to the processes referred to in point 1:

(a)shall not have the effect of reducing the initial volume of these products by more than 20 %;

(b)shall, notwithstanding point 2(c) of Section A, not increase the natural alcoholic strength of these products by more than 2 % volume.

6.The processes referred to in points 1 and 5 shall not raise the total alcoholic strength by volume of the fresh grapes, grape must, grape must in fermentation, new wine still in fermentation, or wine:

(a)in wine-growing zone A to more than 11,5 % volume;

(b)in wine-growing zone B to more than 12 % volume;

(c)in wine-growing zone C I to more than 12,5 % volume;

(d)in wine-growing zone C II to more than 13 % volume; and

(e)in wine-growing zone C III to more than 13,5 % volume.

7.By way of derogation from point 6, Member States may:

(a)in relation to red wine, raise the upper limit of total alcoholic strength by volume of the products referred to in point 6 to 12 % volume in wine-growing zone A and 12,5 % volume in wine-growing zone B;

(b)raise the total alcoholic strength by volume of the products referred to in point 6 for the production of wines with a designation of origin to a level to be determined by Member States.

C. Acidification and de-acidification

1.Fresh grapes, grape must, grape must in fermentation, new wine still in fermentation and wine may be subject to:

(a)de-acidification in wine-growing zones A, B and C I;

(b)acidification and de-acidification in wine-growing zones C I, C II and C III (a), without prejudice to point 7; or

(c)acidification in wine-growing zone C III (b).

2.Acidification of the products, other than wine, referred to in point 1 may be carried out only up to a limit of 1,50 g/l expressed as tartaric acid, or 20 milliequivalents per litre.

3.Acidification of wines may be carried out only up to a limit of 2,50 g/l expressed as tartaric acid, or 33,3 milliequivalents per litre.

4.De-acidification of wines may be carried out only up to a limit of 1 g/l expressed as tartaric acid, or 13,3 milliequivalents per litre.

5.Grape must intended for concentration may be partially de-acidified.

6.Notwithstanding point 1, in years when climatic conditions have been exceptional, Member States may authorise acidification of the products referred to in point 1 in wine-growing zones A and B, under the conditions referred to in points 2 and 3.

7.Acidification and enrichment, except by way of derogation to be adopted by the Commission by means of delegated acts pursuant to Article 75(2), and acidification and de-acidification of one and the same product shall be mutually exclusive processes.

D. Processes

1.None of the processes referred to in Sections B and C, with the exception of the acidification and de-acidification of wines, shall be authorised unless carried out, under conditions to be determined by the Commission by means of delegated acts pursuant to Article 75(2), at the time when the fresh grapes, grape must, grape must in fermentation or new wine still in fermentation are being turned into wine or into any other wine sector beverage intended for direct human consumption other than sparkling wine or aerated sparkling wine in the wine-growing zone where the fresh grapes used were harvested.

2.The concentration of wines shall take place in the wine-growing zone where the fresh grapes used were harvested.

3.Acidification and de-acidification of wines shall take place only in the wine-making undertaking and in the wine-growing zone where the grapes used to produce the wine in question were harvested.

4.Each of the processes referred to in points 1, 2 and 3 shall be notified to the competent authorities. The same shall apply in respect of the quantities of concentrated grape must rectified concentrated grape must or sucrose held in the exercise of their profession by natural or legal persons or groups of persons, in particular producers, bottlers, processors and merchants to be determined by the Commission by means of delegated acts pursuant to Article 75(2), at the same time and in the same place as fresh grapes, grape must, grape must in fermentation or wine in bulk. The notification of these quantities may, however, be replaced by entry in a goods inwards and stock utilisation register.

5.Each of the processes referred to in Sections B and C shall be recorded on the accompanying document, as provided for in Article 147, under cover of which the products having undergone the processes are put into circulation.

6.The processes referred to in Sections B and C, subject to derogations justified by exceptional climatic conditions, shall not be carried out:

(a)in wine-growing zone C after 1 January;

(b)in wine-growing zones A and B after 16 March, and they shall be carried out only for products of the grape harvest immediately preceding those dates.

7.Notwithstanding point 6, concentration by cooling and acidification and de-acidification of wines may be practised throughout the year.

PART II

Restrictions

A. General

1.All authorised oenological practices shall exclude the addition of water, except where required on account of a specific technical necessity.

2.All authorised oenological practices shall exclude the addition of alcohol, except for practices related to obtaining fresh grape must with fermentation arrested by the addition of alcohol, liqueur wine, sparkling wine, wine fortified for distillation and semi-sparkling wine.

3.Wine fortified for distillation shall only be used for distillation.

B. Fresh grapes, grape must and grape juice

1.Fresh grape must in which fermentation is arrested by the addition of alcohol shall be used only during the stage of preparation of products which do not fall within CN codes 2204 10, 2204 21 and 2204 29. This is without prejudice to any stricter provisions which Member States may apply to the preparation in their territory of products which do not fall within CN codes 2204 10, 2204 21 and 2204 29.

2.Grape juice and concentrated grape juice shall not be made into wine or added to wine. They shall not undergo alcoholic fermentation in the territory of the Union.

3.Points 1 and 2 shall not apply to products intended for the production, in Ireland, Poland and the United Kingdom, of products falling within CN code 2206 00 for which Member States may allow the use of a composite name, including the sales designation 'wine'.

4.Grape must in fermentation extracted from raisined grapes shall be put on the market only for the manufacture of liqueur wines only in the wine-growing regions where this usage was traditional on 1 January 1985, and for the manufacture of wine of overripe grapes.

5.Fresh grapes, grape must, grape must in fermentation, concentrated grape must, rectified concentrated grape must, grape must with fermentation arrested by the addition of alcohol, grape juice, concentrated grape juice and wine, or mixtures of those products, originating in third countries, may not be turned into products referred to in Part II of Annex VII or added to such products in the territory of the Union.

C. Blending of wines

Coupage of a wine originating in a third country with a Union wine and coupage between wines originating in third countries shall be prohibited in the Union.

D. By-products

1.The over-pressing of grapes shall be prohibited. Member States shall decide, taking account of local and technical conditions, the minimum quantity of alcohol that shall be contained in the marc and the lees after the pressing of grapes.

The quantity of alcohol contained in those by-products shall be decided by Member States at a level at least equal to 5 % in relation to the volume of alcohol contained in the wine produced.

2.Except for alcohol, spirits and piquette, wine or any other beverage intended for direct human consumption shall not be produced from wine lees or grape marc. The pouring of wine onto lees or grape marc or pressed aszú pulp shall be allowed under conditions to be determined by the Commission by means of delegated acts pursuant to Article 75(2) where this practice is traditionally used for the production of 'Tokaji fordítás' and 'Tokaji máslás' in Hungary and 'Tokajský forditáš' and 'Tokajský mášláš' in Slovakia.

3.The pressing of wine lees and the re-fermentation of grape marc for purposes other than distillation or production of piquette is prohibited. The filtering and centrifuging of wine lees shall not be considered to be pressing where the products obtained are of sound, fair and marketable quality.

4.Piquette, where its production is authorised by the Member State concerned, shall be used only for distillation or for consumption in wine-producers' households.

5.Without prejudice to the possibility for Member States to decide to require disposal of by-products by way of distillation, any natural or legal persons or groups of persons who hold by-products shall be required to dispose of them subject to conditions to be determined by the Commission by means of delegated acts pursuant to Article 75(2).



ANNEX IX

OPTIONAL RESERVED TERMS

Product category

(reference to combined nomenclature classification)
Optional reserved term
poultrymeat

(CN codes 0207 and 0210)
fed with … % of …
oats fed goose
extensive indoor / barn-reared
free range
traditional free range
free range – total freedom
age at slaughter
length of fattening period
eggs

(CN code 0407)
fresh
extra or extra fresh
indication on how laying hens are fed
olive oil

(CN code 1509)
first cold pressing
cold extraction
acidity
pungent
fruity: ripe or green
bitter
intense
medium
light
well-balanced
mild oil



ANNEX X

PURCHASE TERMS FOR BEET DURING THE PERIODREFERRED TO IN ARTICLE 125(3)

POINT I

1.Delivery contracts shall be made in writing for a specified quantity of beet.

2.The duration of the delivery contracts may be pluriannual.

3.Delivery contracts may specify whether an additional quantity of beet may be supplied, and under what terms.

POINT II

1.Delivery contracts shall indicate the purchase prices for the quantities of beet referred to in Point I.

2.The price referred to in paragraph 1 shall apply to sugar beet of a standard quality as defined in point B of Annex III.

The price shall be adjusted by price increases or reductions, agreed by the parties in advance, to allow for deviations from the standard quality.

3.The delivery contract shall specify how the evolution of market prices is to be allocated between the parties.

4.Delivery contracts shall lay down a fixed sugar content for beet. They shall include a conversion scale showing the different sugar contents and factors for converting the quantities of beet supplied into quantities corresponding to the sugar content shown in the delivery contract.

The scale shall be based on the yields corresponding to the different sugar contents.

POINT III

Delivery contracts shall contain provisions concerning the staggering and normal duration of beet deliveries.

POINT IV

1.Delivery contracts shall provide for beet collection places and the conditions linked to delivery and transport.

2.Delivery contracts shall provide that responsibility for loading and transport costs from the collection places are clearly stipulated. Where delivery contracts require sugar undertakings to contribute to loading and transport costs, the percentage or amounts shall be clearly stipulated.

3.Delivery contracts shall provide that the costs incumbent upon each party are clearly specified.

POINT V

1.Delivery contracts shall provide for reception points for beet.

2.Where beet sellers and sugar undertakings have already signed a delivery contract for the previous marketing year, the reception points agreed upon by them for deliveries during that marketing year shall remain in operation. Agreements within the trade may derogate from this provision.

POINT VI

1.Delivery contracts shall provide for the sugar content to be determined using the polarimetric method or, in order to take into account technological developments, another method agreed between the two parties. A sample of the beet shall be drawn at the time of reception.

2.Agreements within the trade may provide for samples to be drawn at another stage. In such cases, the delivery contract shall provide for a correction to compensate for any drop in the sugar content between the reception and the drawing of the sample.

POINT VII

Delivery contracts shall provide for the gross weight, tare and sugar content to be determined using procedures agreed:

(a)jointly, by the sugar undertaking and the beet growers' trade organisation, if an agreement within the trade so provides;

(b)by the sugar undertaking, under the supervision of the beet growers' trade organisation;

(c)by the sugar undertaking, under the supervision of an expert recognised by the Member State concerned, provided the beet seller defrays the costs thereof.

POINT VIII

1.Delivery contracts shall require sugar undertakings to do one or more of the following for the whole quantity of beet delivered:

(a)to return the fresh pulp from the tonnage of beet delivered free of charge to the beet seller, ex-factory;

(b)to return part of that pulp, pressed, dried or dried and molassed, free of charge to the beet seller, ex-factory;

(c)to return the pulp, pressed or dried, to the beet seller, ex-factory; in this case, the sugar undertaking may require the beet seller to pay the pressing or drying costs;

(d)to pay the beet seller compensation which takes account of the possibilities of selling the pulp concerned.

2.When parts of the whole quantity of beet delivered are subject to different treatment, the delivery contract shall impose more than one of the obligations provided for in paragraph 1.

3.Agreements within the trade may provide for pulp to be delivered at a stage other than that referred to in points (a), (b) and (c) of paragraph 1.

POINT IX

Delivery contracts shall fix the time limits for any advance payments and for payment of the purchase price for beet.

POINT X

Where delivery contracts lay down rules covering matters which are dealt with in this Annex, or where they contain provisions governing other matters, their provisions and effects shall not conflict with this Annex.

POINT XI

1.Agreements within the trade as described in point 6 of Section A of Part II of Annex II shall contain arbitration clauses.

2.Agreements within the trade may lay down a standard template for delivery contracts compatible with this Regulation and Union rules.

3.Where agreements within the trade at Union, regional or local level lay down rules covering matters which are dealt with in this Regulation, or where they contain provisions governing other matters, their provisions and effects shall not conflict with this Annex.

4.Agreements referred to in paragraph 3 lay down, in particular:

(a)the conversion scale referred to in Point II(4);

(b)rules on the choice and supply of seeds of the varieties of beet to be produced;

(c)the minimum sugar content of beet to be delivered;

(d)a requirement for consultation between the sugar undertaking and the beet sellers' representatives before the starting date of beet deliveries is fixed;

(e)the payment of premiums to beet sellers for early or late deliveries;

(f)details of the conditions and costs relating to pulp as referred to in Point VIII;

(g)the removal of the pulp by the beet seller;

(h)rules on adapting prices in cases where pluriannual contracts are agreed;

(i)rules on sampling and methods for determining gross weight, tare and sugar content.



ANNEX XI

PURCHASE TERMS FOR BEET DURING THE PERIOD REFERRED TO IN ARTICLE 124

POINT I

1.Delivery contracts shall be made in writing for a specified quantity of quota beet.

2.Delivery contracts shall specify whether an additional quantity of beet may be supplied, and under what terms.

POINT II

1.Delivery contracts shall indicate the purchase prices for the quantities of beet referred to in point (a) and, if appropriate, point (b) of Article 127(2). In the case of the quantities referred to in point (a) of Article 127(2), those prices may not be lower than the minimum price for quota beet referred to in Article 135.

2.Delivery contracts shall lay down a fixed sugar content for beet. They shall include a conversion scale showing the different sugar contents and factors for converting the quantities of beet supplied into quantities corresponding to the sugar content shown in the delivery contract.

The scale shall be based on the yields corresponding to the different sugar contents.

3.Where a beet seller has signed a delivery contract with a sugar undertaking for the delivery of beet as referred to in point (a) of Article 127(2), all deliveries by that seller, converted in accordance with paragraph 2 of this Point, shall be considered to be deliveries within the meaning of point (a) of Article 127(2), up to the quantity of beet specified in the delivery contract.

4.Sugar undertakings producing a quantity of sugar lower than their quota beet for which they have signed pre-sowing delivery contracts under point (a) of Article 127(2), shall distribute the quantity of beet corresponding to any additional production up to the amount of their quota among the beet sellers with whom they have signed pre-sowing delivery contracts within the meaning of point (a) of Article 127(2).

Agreements within the trade may derogate from this provision.

POINT III

1.Delivery contracts shall contain provisions concerning the staggering and normal duration of beet deliveries.

2.Provisions referred to in paragraph 1 shall be those applicable during the previous marketing year, taking account of the level of actual production; agreements within the trade may derogate therefrom.

POINT IV

1.Delivery contracts shall provide for beet collection places.

2.Where beet sellers and sugar undertakings have already signed a delivery contract for the previous marketing year, the collection places agreed upon by them for deliveries during that marketing year shall remain in operation. Agreements within the trade may derogate from this provision.

3.Delivery contracts shall provide that loading and transport costs from the collection places are to be borne by the sugar undertaking subject to special agreements based on local rules or usages in operation before the previous marketing year.

4.However, in Denmark, Ireland, Greece, Spain, Portugal, Finland and the United Kingdom, where beet is delivered free-at-factory, delivery contracts shall require sugar undertakings to contribute to loading and transport costs and shall stipulate the percentage or amounts.

POINT V

1.Delivery contracts shall provide for reception points for beet.

2.Where beet sellers and sugar undertakings have already signed a delivery contract for the previous marketing year, the reception points agreed upon by them for deliveries during that marketing year shall remain in operation. Agreements within the trade may derogate from this provision.

POINT VI

1.Delivery contracts shall provide for the sugar content to be determined using the polarimetric method. A sample of the beet shall be drawn at the time of reception.

2.Agreements within the trade may provide for samples to be drawn at another stage. In such cases, the delivery contract shall provide for a correction to compensate for any drop in the sugar content between the reception and the drawing of the sample.

POINT VII

Delivery contracts shall provide for gross weight, tare and sugar content to be determined using one of the following procedures:

(a)jointly, by the sugar undertaking and the beet growers' trade organisation, if an agreement within the trade so provides;

(b)by the sugar undertaking, under the supervision of the beet growers' trade organisation;

(c)by the sugar undertakings, under the supervision of an expert recognised by the Member State concerned, provided the beet seller defrays the costs thereof.

POINT VIII

1.Delivery contracts shall require sugar undertakings to do one or more of the following for the whole quantity of beet delivered:

(a)to return the fresh pulp from the tonnage of beet delivered free of charge to the beet seller, ex-factory;

(b)to return part of that pulp, pressed, dried or dried and molassed, free of charge to the beet seller, ex-factory;

(c)to return the pulp, pressed or dried, to the beet seller, ex-factory; in this case, the sugar undertaking may require the beet seller to pay the pressing or drying costs;

(d)to pay the beet seller compensation which takes account of the possibilities of selling the pulp concerned.

2.When parts of the whole quantity of beet delivered are subject to different treatment, the delivery contract shall impose more than one of the obligations provided for in paragraph 1.

3.Agreements within the trade may provide for pulp to be delivered at a stage other than that referred to in points (a), (b) and (c) of paragraph 1.

POINT IX

1.Delivery contracts shall fix the time limits for any advance payments and for payment of the purchase price for beet.

2.The time limits referred to in paragraph 1 shall be those valid during the previous marketing year. Agreements within the trade may derogate from this provision.

POINT X

Where delivery contracts lay down rules covering matters which are dealt with in this Annex, or where they contain provisions governing other matters, their provisions and effects shall not conflict with this Annex.

POINT XI

1.Agreements within the trade as described in point 6 of Section A of Part II of Annex II shall contain arbitration clauses.

2.Where agreements within the trade at Union, regional or local level lay down rules covering matters which are dealt with in this Regulation, or where they contain provisions governing other matters, their provisions and effects shall not conflict with this Annex.

3.Agreements referred to in paragraph 2 lay down, in particular:

(a)rules on the distribution to beet sellers of quantities of beet which the sugar undertaking decides to buy prior to sowing, for the manufacture of sugar within the limits of the quota;

(b)rules on distribution as referred to in Point II(4);

(c)the conversion scale referred to in Point II(2);

(d)rules on the choice and supply of seeds of the varieties of beet to be produced;

(e)the minimum sugar content of beet to be delivered;

(f)a requirement for consultation between the sugar undertaking and the beet sellers' representatives before the starting date of beet deliveries is fixed;

(g)the payment of premiums to beet sellers for early or late deliveries;

(h)details of:

(i)the part of the pulp referred to in Point VIII(1)(b),

(ii)the costs referred to in Point VIII(1)(c),

(iii)the compensation referred to in Point VIII(1)(d);

(i)the removal of pulp by the beet seller;

(j)without prejudice to Article 135, rules on how any difference between the reference threshold and the actual selling price of the sugar is to be allocated between the sugar undertaking and beet sellers.

POINT XII

Where there is no set agreement within the trade as to how the quantities of beet intended for the manufacture of sugar within the quota limits which the sugar undertaking offers to buy before sowing should be allocated among the beet sellers, the Member State concerned may itself lay down rules for such allocation.

Those rules may also grant to traditional sellers of beet to cooperatives delivery rights other than those which they would enjoy if they belonged to such cooperatives.



ANNEX XII

NATIONAL AND REGIONAL QUOTAS FOR THE PRODUCTION OF SUGAR, ISOGLUCOSE AND INULIN SYRUP AS REFERRED TO IN ARTICLE 136

(in tonnes)
Member States or regions

(1)
Sugar

(2)
Isoglucose

(3)
Inulin syrup

(4)
Belgium676 235,0114 580,20
Bulgaria089 198,0
Czech Republic372 459,3
Denmark372 383,0
Germany2 898 255,756 638,2
Ireland0
Greece158 702,00
Spain498 480,253 810,2
France (metropolitan)3 004 811,150
French overseas departments432 220,05
Croatia192 877,0
Italy508 379,032 492,5
Latvia0
Lithuania90 252,0
Hungary105 420,0250 265,8
Netherlands804 888,000
Austria351 027,4
Poland1 405 608,142 861,4
Portugal (mainland)012 500,0
Autonomous Region of the Azores9 953,0
Romania104 688,80
Slovenia0
Slovakia112 319,568 094,5
Finland80 999,00
Sweden293 186,0
United Kingdom1 056 474,00
TOTAL13 529 618,2720 440,80



ANNEX XIII

DETAILED RULES ON TRANSFERS OF SUGAR OR ISOGLUCOSE QUOTAS IN ACCORDANCE WITH ARTICLE 138

POINT I

For the purpose of this Annex:

(a)"merger of undertakings" means the consolidation of two or more undertakings into a single undertaking;

(b)"transfer of an undertaking" means the transfer or absorption of the assets of an undertaking having quota to one or more undertakings;

(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;

(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 to be a solely sugar-producing undertaking for its entire production.

POINT 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:

(a)in the event of the merger of sugar-producing undertakings, 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;

(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;

(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:

(a)a sugar-producing undertaking,

(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 first 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 127(5) 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 point 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 Union 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.

POINT 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.

POINT IV

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

(a)the interests of each of the parties concerned are taken into consideration;

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

(c)they concern undertakings established in the same territory for which the quota is set in Annex XII.

POINT 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.

POINT VI

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 XIV

CORRELATION TABLE REFERRED TO IN ARTICLE 230

Regulation (EC) No 1234/2007This RegulationRegulation (EU) No 1306/2013
Article 1Article 1
Article 2(1)Article 3(1) and (2)
Article 2(2)(a) and (b)
Article 2(2)(c)Article 15(1)(a)
Article 3Article 6
Article 4
Article 5, first paragraph
Article 5, second paragraph, first partArticle 3(4)
Article 5, second paragraph, second part
Article 5, third paragraphArticle 5(a)
Article 6
Article 7Article 9
Article 8Article 7
Article 9Article 126
Article 10Article 11
Article 11Article 12
Article 12Article 13
Article 13Article 14 (1)
Article 14 (deleted)
Article 15 (deleted)
Article 16 (deleted)
Article 17 (deleted)
Article 18(1) to(4)Article 15(2) (1)
Article 18(5)
Article 19 (deleted)
Article 20 (deleted)
Article 21 (deleted)
Article 22 (deleted)
Article 23 (deleted)
Article 24 (deleted)
Article 25Article 16(1)
Article 26
Article 27
Article 28
Article 29
Article 30 (deleted)
Article 31Article 17
Article 32
Article 33[Article 18]
Article 34[Article 18]
Article 35 (deleted)
Article 36 (deleted)
Article 37[Article 18]
Article 38[Article 18]
Article 39[Article 19(3)]
Article 40[Article 19(5)(a) and Article 20(o)(iii)]
Article 41
Article 42(1)Article 10
Article 42(2)Article 20(u)
Article 43(a) to (f), (i), (j) and (l)Articles 19 and 20
Article 43(g), (h) and (k)
Article 44Article 220(1)(a), (2) and (3)
Article 45Article 220(1)(b), (2) and (3)
Article 46(1)Article 220(5)
Article 46(2)Article 220(6)
Article 47Article 219
Article 48Article 219
Article 49Article 135 (1)
Article 50Articles 125 and 127
Article 51Article 128 (1)
Article 52Article 130
Article 52a
Article 53(a)Article 132(c)
Article 53(b)Article 130(2)
Article 53(c)Article 130(6)
Article 54Article 166
Article 55 (2)
Article 56Article 136
Article 57Article 137
Article 58
Article 59
Article 60Article 138
Article 61Article 139
Article 62Article 140
Article 63Article 141
Article 64(1)Article 142(1)
Article 64(2) and(3)Article 142(2) (1)
Article 65 (2)
Article 66
Article 67
Article 68
Article 69
Article 70
Article 71
Article 72
Article 73
Article 74
Article 75
Article 76
Article 77
Article 78
Article 79
Article 80
Article 81
Article 82
Article 83
Article 84
Article 84a
Article 85(a)Article 143(1) and Article 144(a)
Article 85(b)Article 144(j)
Article 85(c)Article 144(i)
Article 85(d)
Article 85a (1)
Article 85b (1)
Article 85c (1)
Article 85d (1)
Article 85e (1)
Article 85f (1)
Article 85g (1)
Article 85h (1)
Article 85i (1)
Article 85j (1)
Article 85k (1)
Article 85l (1)
Article 85m (1)
Article 85n (1)
Article 85o
Article 85p
Article 85q
Article 85r
Article 85s
Article 85t
Article 85u
Article 85v
Article 85w
Article 85x
Article 86 (deleted)
Article 87 (deleted)
Article 88 (deleted)
Article 89 (deleted)
Article 90 (deleted)
Article 91
Article 92
Article 93
Article 94
Article 94a
Article 95
Article 95a
Article 96 (deleted)
Article 97Article 129 (1)
Article 98 (1)
Article 99
Article 100
Article 101 (deleted)
Article 102Article 26 (1)
Article 102(2)Article 217
Article 102aArticle 58
Article 103Articles 29, 30 and 31
Article 103a
Article 103bArticle 32
Article 103cArticle 33
Article 103dArticle 34
Article 103eArticle 35
Article 103fArticle 36
Article 103gArticle 37(a) and Article 38(b)
Article 103gaArticle 23
Article 103ga(7)Article 217
Article 103h(a) to (e)Articles 37 and 38
Article 103h(f)Articles 24 and 25
Article 103iArticle 39
Article 103jArticle 40
Article 103kArticle 41
Article 103lArticle 42
Article 103mArticle 43
Article 103nArticle 44
Article 103n(4)Article 212
Article 103o
Article 103pArticle 45
Article 103qArticle 46
Article 103rArticle 47
Article 103sArticle 48
Article 103tArticle 49
Article 103u(1)(a)Article 50
Article 103u(1)(b)Article 51
Article 103u(2) to (5)Article 52
Article 103vArticle 50
Article 103w
Article 103x
Article 103y
Article 103z
Article 103zaArticles 53 and 54
Article 104
Article 105(1)Article 55(1)
Article 105(2)Article 215
Article 106Article 55(4)
Article 107Article 55(3)
Article 108(1)Article 55(2)
Article 108(2)
Article 109, first sentenceArticle 55(1), last sentence
Article 110Articles 56 and 57
Article 111
Article 112
Article 113(1)Article 75(1)(a) to (e) and (2)
Article 113(2)Article 75(5)
Article 113(3), first subparagraphArticle 74
Article 113(3), second subparagraphArticle 89
Article 113a(1) to (3)Article 76
Article 113a(4) (1)Article 89
Article 113bArticle 75(3)
Article 113cArticle 167
Article 113d(1), first subparagraphArticle 78(1) and (2)
Article 113d(1), second subparagraphAnnex VII, Part II(1)
Article 113d(2)Article 78(3)
Article 113d(3)Article 82
Article 114Article 78(1) (1)
Article 115Article 78(1), Article 75(1)(h)
Article 116Article 78(1), Article 75(1)(f) and (g)
Article 117Article 77
Article 118Article 78(1)
Article 118aArticle 92
Article 118bArticle 93
Article 118cArticle 94
Article 118d(1)Article 94(3)
Article 118d(2) and (3)[Article 109(3)]
Article 118eArticle 95
Article 118fArticle 96
Article 118gArticle 97
Article 118hArticle 98
Article 118iArticle 99
Article 118jArticle 100
Article 118kArticle 101
Article 118lArticle 102
Article 118mArticle 103
Article 118nArticle 104
Article 118o
Article 118p
Article 118qArticle 105
Article 118rArticle 106
Article 118sArticle 107
Article 118tArticle 108
Article 118uArticle 112
Article 118vArticle 113
Article 118wArticle 117
Article 118xArticle 118
Article 118yArticle 119
Article 118zArticle 120
Article 118zaArticle 121
Article 118zb
Article 119
Article 120
Article 120aArticle 81
Article 120b
Article 120cArticle 80
Article 120d, first subparagraphArticle 83(2)
Article 120d, second subparagraph[Article 223]
Article 120e(1)Article 75(3) and (4)
Article 120e(2)Article 83(3) and (4)
Article 120fArticle 80(3)
Article 120gArticle 80(5) and Article 91(c)
Article 121(a)(i)Article 75(2)
Article 121(a)(ii)Article 75(3)
Article 121(a)(iii)Article 89
Article 121(a)(iv)Article 75(2) and Article 91(b)
Article 121(b)Article 91(a), Article 78(3)
Article 121(c)(i)Article 91(a)
Article 121(c)(ii) and (iii)Article 91(d)
Article 121(c)(iv)[Article 223]
Article 121(d)(i)Article 78(1)
Article 121(d)(ii) to (v) and (vii)Article 75(2) and (3)
Article 121(d)(vi)Article 89
Article 121(e)(i)Article 78(1)
Article 121(e)(ii) to (v), (vii)Article 75(2) and (3)
Article 121(e)(vi)Article 75(2)
Article 121(f)(i)Article 78(1)
Article 121(f)(ii), (iii) and (v)Article 75(3)
Article 121(f)(iv) and (vii)Article 91(g)
Article 121(f)(vi)[Article 223]
Article 121(g)Article 75(3)
Article 121(h)Article 91(d)
Article 121(i)
Article 121(j)(i)Article 75(3)
Article 121(j)(ii)Article 91(d)
Article 121(k)Article 122
Article 121(l)Articles 114, 115 and 116
Article 121(m)Article 122
Article 121, second paragraphArticle 78(3)
Article 121, third paragraphArticle 75(3) and (4)
Article 121, fourth paragraph, (a) to (f)Article 75(3)
Article 121, fourth paragraph, (g)Article 75(3)(m)
Article 121, fourth paragraph, (h)Article 80(4)
Article 122Article 152
Article 123Article 157
Article 124
Article 125
Article 125aArticle 153
Article 125bArticle 154
Article 125cArticle 156
Article 125dArticle 155
Article 125e
Article 125fArticle 164
Article 125gArticle 164(6)
Article 125hArticle 175(d)
Article 125iArticle 165
Article 125jArticle 164
Article 125kArticle 158
Article 125lArticle 164
Article 125mArticle 164(6) [and Article 175(d)]
Article 125nArticle 165
Article 125oArticles 154 and 158
Article 126Article 165
Article 126a(1), (3) and (4)Article 161
Article 126a(2)Article 156(2)
Article 126bArticle 157(3)
Article 126cArticle 149
Article 126dArticle 150
Article 126eArticle 173(2) and Article 174(2)
Article 127Article 173
Article 128
Article 129
Article 130Article 176(1)
Article 131Article 176(2)
Article 132Article 176(3)
Article 133[Article 177(2)(e)]
Article 133a(1)Article 181
Article 133a(2)Article 191
Article 134Articles 177 and 178
Article 135
Article 136[Article 180]
Article 137[Article 180]
Article 138[Article 180]
Article 139[Article 180]
Article 140[Article 180]
Article 140aArticle 181
Article 141Article 182
Article 142Article 193
Article 143Article 180
Article 144Article 184
Article 145Article 187(a)
Article 146(1)
Article 146(2)Article 185
Article 147
Article 148Article 187
Article 149[Article 180]
Article 150[Article 180]
Article 151[Article 180]
Article 152[Article 180]
Article 153Article 192
Article 154
Article 155
Article 156Article 192(5)
Article 157Article 189
Article 158Article 190
Article 158aArticle 90
Article 159Article 194
Article 160Article 195
Article 161Articles 176, 177, 178 and 179
Article 162Article 196
Article 163Article 197
Article 164(1)Article 198(1)
Article 164(2) to (4)Article 198(2) (1)
Article 165 (1)
Article 166 (1)
Article 167Article 199
Article 168Article 200
Article 169Article 201
Article 170Articles 202 and 203
Article 171Article 184
Article 172[Article 186(2)]
Article 173
Article 174Article 205
Article 175Article 206
Article 176Article 209
Article 176aArticle 210
Article 177Article 210
Article 177aArticle 210
Article 178Article 164
Article 179Article 210(7)
Article 180Article 211
Article 181Article 211
Article 182(1)Article 213
Article 182(2)
Article 182(3), third subparagraphArticle 214
Article 182(3), first, second and fourth subparagraph
Article 182(4) to (7)
Article 182aArticle 216
Article 183
Article 184(1)
Article 184(2)Article 225(a)
Article 184(3) to (8)
Article 184(9)Article 225(b)
Article 185
Article 185aArticle 145
Article 185bArticle 223
Article 185cArticle 147
Article 185dArticle 146
Article 185eArticle 151
Article 185fArticle 148
Article 186Article 219
Article 187Article 219
Article 188Article 219
Article 188a(1) and (2) (1)
Article 188a(3) and (4)
Article 188a(5) to (7)[Article 223]
Article 189[Article 223]
Article 190
Article 190a
Article 191Article 221
Article 192Article 223
Article 193
Article 194Articles 62 and 64
Article 194aArticle 61
Article 195Article 229
Article 196
Article 196aArticle 227
Article 196bArticle 229
Article 197
Article 198
Article 199
Article 200
Article 201230(1) and (3)
Article 202230(2)
Article 203
Article 203aArticle 231
Article 203bArticle 231
Article 204Article 232
Annex IAnnex I (Parts I to XX, XXIV/1)
Annex IIAnnex I (Parts XXI to XXIII)
Annex IIIAnnex II
Annex IVAnnex III
Annex VAnnex IV
Annex VIAnnex XII
Annex VII
Annex VIIa
Annex VIIb
Annex VIIc
Annex VIIIAnnex XIII
Annex IX (1)
Annex X (1)
Annex Xa
Annex XbAnnex VI
Annex Xc
Annex Xd
Annex Xe
Annex XI
Annex XIaAnnex VII, Part I
Annex XIbAnnex VII, Part II
Annex XIIAnnex VII, Part III
Annex XIIIAnnex VII, Part IV
Annex XIV.AAnnex VII, Part VI
Annex XIV.BAnnex VII, Part V
Annex XIV.CArticle 75(2) and (3) (1)
Annex XVAnnex VII, Part VII
Annex XVaAnnex VIII, Part I
Annex XVbAnnex VIII, Part II
Annex XVIAnnex VII, Part VIII
Annex XVIa[Article 173(1)(i)]
Annex XVII[Article 180]
Annex XVIII[Article 180]
Annex XIX
Annex XX
Annex XXI
Annex XXIIAnnex XIV



(1) See also Council Regulation to be adopted in accordance with Article 43(3) TFEU.

(2) However, see Article 230.