title: Commission Directive 98/67/EC of 7 September 1998 amending Directives 80/511/EEC, 82/475/EEC, 91/357/EEC and Council Directive 96/25/EC and repealing Directive 92/87/EEC (Text with EEA relevance)

eurovoc_concepts:
animal nutrition
application of EU law
health risk
labelling
trading operation
veterinary legislation

text: L 261/10 EN Official Journal of the European Communities 24. 9. 98 COMMISSION DIRECTIVE 98/67/EC of 7 September 1998 amending Directives 80/511/EEC, 82/475/EEC, 91/357/EEC and Council Directive 96/25/EC and repealing Directive 92/87/EEC (Text with EEA relevance) THE COMMISSION OF THE EUROPEAN COMMUNITIES, Having regard to the Treaty establishing the European Community, Having regard to Council Directive 79/373/EEC of 2 April 1979 on the marketing of compound feeding- stuffs (1), as last amended by Commission Directive 97/ 47/EC (2), and in particular Articles 4(2) and 10(a) thereof, Having regard to Council Directive 96/25/EC of 29 April feed materials, amending 1996 on the circulation of Directives 70/524/EEC, 74/63/EEC, 82/471/EEC and 93/ 74/EEC and repealing Directive 77/101/EEC (3), and in particular Article 11(b) thereof, as i. e. legislation, 98/19/EC (5), 74/63/EEC (6), the terms ‘straight Whereas the introduction of Directive 96/25/EC entails deletion of feedingstuffs' and ‘raw materials'; whereas those terms are being replaced in in Council Community feedingstuffs Directives 70/524/EEC (4), as last amended by Commis- last sion Directive amended by Commission Directive 98/60/EC (7), 82/ 471/EEC (8), as last amended by Directive 96/25/EC, and 93/74/EEC (9), as last amended by Directive 96/25/EC, by the term ‘feed materials' whereas the definition of the term ‘feed materials' is also replaced where necessary by the definition in Directive 96/25/EC; whereas this also has an impact on the definition of compound feeding- stuffs; whereas Commission Directives 80/511/EEC (10), 82/475/EEC (11), amended by Directive 91/ 334/EEC (12) and 91/357/EEC (13), as last amended by Directive 97/47/EC, should be amended for the same reason; last as Whereas Commission Directive 92/87/EEC of 26 October 1992 establishing a non-exclusive list of the main ingredients normally used and marketed for the intended for preparation of compound feedingstuffs (1) OJ L 86, 6. 4. 1979, p. 30. (2) OJ L 211, 5. 8. 1997, p. 45. (3) OJ L 125, 23. 5. 1996, p. 35. (4) OJ L 270, 14. 12. 1970, p. 1. (5) OJ L 96, 28. 3. 1998, p. 39. (6) OJ L 38, 11. 2. 1974, p. 31. (7) OJ L 209, 25. 7. 1998, p. 50. (8) OJ L 213, 21. 7. 1982, p. 8. (9) OJ L 237, 22. 9. 1993, p. 23. (10) OJ L 126, 21. 5. 1980, p. 14. (11) OJ L 213, 21. 7. 1982, p. 27. (12) OJ L 184, 10. 7. 1991, p. 27. (13) OJ L 193, 17. 7. 1991, p. 34. than pets (14) draws up for animals other labelling purposes a list of ingredients of compound feedingstuffs; whereas, however, Directive 96/25/EC groups straight feedingstuffs and raw materials in a single category, that of feed materials, and lays down a non- exclusive list of the main feed materials which may only be put into circulation using the terms indicated therein and on condition that they conform with the descriptions laid down there; whereas Directive 92/87/EEC thus becomes obsolete and should therefore be repealed; together Whereas it is necessary to ensure that the Annexes to Directive 96/25/EC are continually adjusted to take account of the latest developments in scientific or tech- nical knowledge; whereas such adjustments will have to be made swiftly using the procedure laid down in this Directive to establish close cooperation between the Member States and the Commission within the Standing Committee on Feedingstuffs; Whereas the provisions regarding the designation and description of feed materials as laid down in this Dir- ective must apply without prejudice to the rules laid down by veterinary legislation, in particular Council Directive 90/667/EEC of 27 November 1990 laying down the veter- inary rules for the disposal and processing of animal waste, for its placing on the market and for the prevention of pathogens in feedingstuffs of animal or fish origin and amending Directive 90/425/EEC (15), as last amended by the Act of Accession of Austria, Finland and Sweden; that methods of Whereas, in order to protect ruminants from the health treating risk resulting from the fact protein cannot always guarantee total inactivation of the bovine spongiform encephalopathy agents, the Commis- sion adopted Decision 94/381/EC of 27 June 1994 concerning certain protection measures with regard to bovine spongiform encephalopathy and the feeding of mammalian derived protein (16), as amended by Decision 95/60/EC (17) which prohibits the feeding to ruminants of (14) OJ L 319, 4. 11. 1992, p. 19. (15) OJ L 363, 27. 12. 1990, p. 51. (16) OJ L 172, 7. 7. 1994, p. 23. (17) OJ L 55, 11. 3. 1995, p. 43. 24. 9. 98 EN Official Journal of the European Communities L 261/11 protein derived from mammalian tissue, with the excep- tion of certain products presenting no health risk; Whereas the measures provided for in this Directive are in accordance with the opinion of the Standing Committee on Feedingstuffs, Whereas, for practical considerations and with a view to legal consistency, Commission Decision 97/582/EC of 28 July 1997 amending Decision 91/516/EEC establishing a list of ingredients whose use is prohibited in compound feedingstuffs (1), prohibits the use of protein derived from mammalian tissue in compound feedingstuffs for ru- minants; Whereas Council Directive 77/101/EEC of 23 November 1976 on the marketing of straight feedingstuffs (2), as last amended by Commission Directive 97/47/EC, and Dir- ective 79/373/EEC lay down what labelling straight and respectively consisting of or compound feedingstuffs containing protein derived from mammalian tissue must have to prevent users from feeding them to ruminants in ignorance of the provisions of feedingstuffs and veterinary legislation; whereas Directive 96/25/EC should be supple- mented with appropriate measures; Whereas the labelling provisions laid down shall apply without prejudice to more stringent provisions which some Member States may have adopted as permitted by Article 1(2) of Directive 90/667/EEC; HAS ADOPTED THIS DIRECTIVE: Article 1 In Article 1(2)(b) of Directive 80/511/EEC the term ‘ingredients' is replaced by ‘feed materials'. Article 2 In the title and Article 1 of Directive 82/475/EEC and the Annex to the same, the term ‘ingredients' is replaced by ‘feed materials' throughout. Article 3 In the title and Article 1 of Directive 91/357/EEC and the Annex to the same, the term ‘ingredients' is replaced by ‘feed materials' throughout. Article 4 The Annex to Directive 96/25/EC is replaced by the Annex hereto. Whereas Member States applying more stringent prohibi- tions must adapt the provisions on labelling in accord- ance with the prohibitions applying in those Member States; Article 5 Directive 92/87/EEC is hereby repealed. Whereas feed materials are often treated with chemicals and may therefore contain certain chemical impurities resulting from the use, during their manufacture, of tech- nical auxiliaries such as those referred to in Directive 70/524/EEC; whereas in order to guarantee that feed materials are only put into circulation if they are sound, genuine and of merchantable quality and to guarantee the smooth operation of the single market, general rules should be adopted concerning the chemical purity of feed materials impurities resulting from their manufacturing processes should be removed as far as good manufacturing processes allow; to which chemical according Whereas a transitional period should be provided for in order to allow the industry to adapt to the provisions of this Directive; whereas feed materials put into circulation before the date of application of the Directive may remain in circulation until the end of that transitional period; (1) OJ L 237, 28. 8. 1997, p. 39. (2) OJ L 32, 3. 2. 1977, p. 1. Article 6 The provisions laid down in this Directive shall apply without prejudice to the veterinary legislation rules relating to animal nutrition. Article 7 1. Member States shall bring into force not later than 31 December 1998 the laws, regulations and adminis- trative measures necessary to comply with this Directive. They shall forthwith inform the Commission thereof. When Member States adopt these provisions they shall contain a reference to this Directive or shall be accom- panied by such reference on the occasion of their official publication. The methods of making such reference shall be laid down by the Member States. 2. Member States shall communicate to the Commis- sion the text of the main provisions of domestic law which they adopt in the field governed by this Directive. L 261/12 EN Official Journal of the European Communities 24. 9. 98 Article 8 Article 10 Member States shall lay down that feed materials put into circulation before 1 January 1999 which do not comply with this Directive may remain in circulation until 31 December 1999. This Directive is addressed to the Member States. Done at Brussels, 7 September 1998. Article 9 For the Commission Franz FISCHLER This Directive shall enter into force on 1 July 1998. Member of the Commission 24. 9. 98 EN Official Journal of the European Communities L 261/13 ANNEX PART A General I. EXPLANATORY NOTES 1. Feed materials are listed and named in Part B in accordance with the following criteria: (cid:190) the origin of the product/by-product, e. g. animal, vegetable, mineral, (cid:190) the part of the product/by-product used, e. g. whole, seeds, tubers, bones, (cid:190) the processing to which the product/by-product has been subjected, e. g. decortication, extraction, heating and/or the resulting product/by-product, e. g. flakes, bran, pulp, fat, (cid:190) the maturity of the product/by-product and/or the quality of the product/by-product, e. g. ‘low in glucosinolate', ‘rich in fat', ‘low in sugar'. 2. The list set out in Part B is divided into 12 chapters. 1. Cereal grains, their products and by-products 2. Oil seeds, oil fruits, their products and by-products 3. Legume seeds, their products and by-products 4. Tubers, roots, their products and by-products 5. Other seeds and fruits, their products and by-products 6. Forages and roughages 7. Other plants, their products and by-products 8. Milk products 9. Land animal products 10. Fish, other marine animals, their products and by-products 11. Minerals 12. Miscellaneous. II. PROVISIONS REGARDING BOTANICAL AND CHEMICAL PURITY 1. Notwithstanding Article 3, feed materials must, as far as good manufacturing practices allow, be free from chemical impurities resulting from their manufacturing process and from technical auxiliaries as referred to in Directive 70/524/EEC, unless a specific maximum content is fixed in Part B of the Annex for a specific feed material. 2. The botanical purity of the products and by-products listed in Part B and Part C shall not be less than 95 %, unless a different level has been laid down in Part B or Part C. The following are considered as botanical impurities: (a) natural but harmless impurities (e. g. straw and straw waste, seeds of other cultivated species or weeds); (b) harmless residues of other oil seeds or oil fruits derived from a previous manufacturing process, the level of which does not exceed 0,5 %. 3. The botanical purity levels indicated refer to the weight of the product and by-product as such. III. PROVISIONS REGARDING DESIGNATIONS Where the name of a feed material in Part B includes a word or words in brackets, the bracketed word(s) may be omitted, e. g. soya (bean) oil may be declared as soya bean oil or soya oil. L 261/14 EN Official Journal of the European Communities 24. 9. 98 IV. PROVISIONS REGARDING THE GLOSSARY The glossary given below refers to the main processes used for the preparation of feed materials mentioned in Part B and Part C of this Annex. Where the names of these feed materials include a common name or qualifier from this glossary, the process to be used must be in accordance with the given definition. (1) 1 2 3 4 5 6 7 Process (2) Definition (3) Common name/qualifier (4) Concentration (1) Increase in certain contents by removing water or other constituents Concentrate Decortication (2) Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others Decorticated, partially decorticated Drying Dehydration by artificial or natural processes Dried (sun or artificially) Extraction Removal either by organic solvent of from certain materials or by aqueous solvent of sugar or other water-soluble components. In the case of the use of organic solvent, the resulting product must be technically free of such solvent fat or oil Extracted (in the case of oil-containing materials), molasses, pulp (in the case of products containing sugar or other water-soluble components) Extrusion Pressing of material through an orifice under pressure. (See also pregelatinisation) Extruded Flaking Rolling of moist heat-treated material Flakes Flour milling Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings) Flour, bran, middlings (3), feed 8 Heating General term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the material Toasted, cooked, heat treated 9 Hydrogenation Transformation of unsaturated glycerides into saturated glycerides (of oils and fats) Hardened, partially hardened 10 Hydrolysis 11 Pressing (4) Breakdown into simpler chemical constituents by appropriate treat- ment with water and possibly either enzymes or acid/alkali Hydrolysed Removal by mechanical extraction (by a screw or other type of press), with or without a slight heating, of fat/oil from oil-rich materials or of juice from fruits or other vegetable products Expeller (5) (in case of oil-containing materials) Pulp, pomace (in case of fruits, etc. ) Pressed pulp (in case of sugar-beet) 12 Pelleting Special shaping by compression through a die Pellet, pelleted 13 Pregelatinisation Modification of starch to improve markedly its swelling properties in cold water Pregelatinised (6), puffed 14 Refining Complete or partial removal of impurities in sugars, oils, fats and other natural materials by chemical/physical treatment Refined, partially refined 24. 9. 98 EN Official Journal of the European Communities L 261/15 Process (2) Wet-milling (1) 15 16 Crushing 17 Desugaring Definition (3) the component parts of kernel/grain, Mechanical separation of sometimes after steeping in water, with or without sulphur dioxide, for the extraction of starch Common name/qualifier (4) Germ, gluten, starch Mechanical processing of grain or other feed materials to reduce their size Crushed, crushing Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means Desugared, partially desugared ‘Decortication' may be replaced by ‘dehulling' or ‘dehusking' where appropriate, in which case the common qualifier should be ‘dehulled' or ‘dehusked'. (1) In German ‘Konzentrieren' may be replaced by ‘Eindicken' where appropriate, in which case the common qualifier should be ‘eingedickt'. (2) (3) In French the name ‘issues' may be used. (4) In French ‘Pressage' may be replaced by ‘Extraction m(cid:130)canique' where appropriate. (5) Where appropriate the word ‘expeller' may be replaced by ‘cake'. (6) In German the qualifier ‘aufgeschlossen' and the name ‘Quellwasser' (referring to starch) may be used. V. PROVISIONS REGARDING LEVELS INDICATED OR TO BE DECLARED AS SPECIFIED IN PART B AND C 1. The levels indicated or to be declared relate to the weight of the feed material, unless otherwise stated. 2. Subject to Article 3 and Article 6(3)(b) of the Directive and provided that no other level is laid down in Part B or Part C of this Annex, the feed material’s moisture content must be declared if it exceeds 14 % of the weight of the feed material. In the case of feed materials with a moisture content not exceeding the limits indicated above, that content must be declared at the purchaser’s request. 3. Subject to Article 3 of the Directive and provided that no other level is laid down in Part B or Part C of this Annex the level of ash insoluble in hydrochloric acid of feed materials must be stated if it exceeds 2,2 % in the dry matter. VI. PROVISIONS REGARDING DENATURING AND BINDING AGENTS Where the products referred to in column 2 of Part B or column 1 of Part C of this Annex are used to denature or bind feed materials, the following information must be given: (cid:190) denaturing agents: nature and quantity of the products used, (cid:190) binding agents: nature of the products used. In the case of binding agents, the quantity of the products used may not exceed 3 % of the total weight. VII. PROVISIONS REGARDING MINIMUM TOLERANCES INDICATED OR TO BE DECLARED AS SPECIFIED IN PART B AND C Where, on official inspection pursuant to Article 12 of the Directive, the composition of a feed material is found to depart from the declared composition in a manner such as to reduce its value, the following minimum tolerances are permitted: (a) for crude protein: (cid:190) 2 units for declared contents of 20 % or more, (cid:190) 10 % of the declared content for declared contents of less than 20 % but not less than 10 %, (cid:190) 1 unit for declared contents of less than 10 %; (b) for total sugars, reducing sugars, sucrose, lactose and glucose (dextrose): (cid:190) 2 units for declared contents of 20 % or more, (cid:190) 10 % of the declared content for declared contents of less than 20 % but not less than 5 %, (cid:190) 0,5 units for declared contents of less than 5 %; L 261/16 EN Official Journal of the European Communities 24. 9. 98 (c) for starch and inulin: (cid:190) 3 units for declared contents of 30 % or more, (cid:190) 10 % of the declared content for declared contents of less than 30 % but not less than 10 %, (cid:190) 1 unit for declared contents of less than 10 %; (d) for crude oils and fats: (cid:190) 1,8 units for declared contents of 15 % or more, (cid:190) 12 % of the declared content for declared contents of less than 15 % but not less than 5 %, (cid:190) 0,6 units for declared contents of less than 5 %; (e) for crude fibre: (cid:190) 2,1 units for declared contents of 14 % or more, (cid:190) 15 % of the declared content for declared contents of less than 14 % but not less than 6 %, (cid:190) 0,9 units for declared contents of less than 6 %; (f) for moisture and crude ash: (cid:190) 1 unit for declared contents of 10 % or more, (cid:190) 10 % of the declared content for declared contents of less than 10 % but not less than 5 %, (cid:190) 0,5 units for declared contents of less than 5 %; (g) for total phosphorus, sodium, calcium carbonate, calcium, magnesium, acid index and matter insoluble in light petroleum: (cid:190) 1,5 units for declared contents (values) of 15 % (15) or more, as appropriate, (cid:190) 10 % of the declared content (value) for declared contents (values) of less than 15 % (15), but not less than 2 % (2), as appropriate, (cid:190) 0,2 units for declared contents (values) of less than 2 % (2) as appropriate; (h) for ash insoluble in hydrochloric acid and chlorides expressed as NaCl: (cid:190) 10 % of the declared content for declared contents of 3 % or more, (cid:190) 0,3 units for declared contents of less than 3 %; (i) for carotene, vitamin A and xanthophyll: (cid:190) 30 % of the declared content; (j) for methionine, lysine and volatile nitrogenous bases: (cid:190) 20 % of the declared content. VIII. PROVISIONS CONCERNING THE LABELLING OF FEED MATERIALS COMPRISING PROTEIN DERIVED FROM MAMMALIAN TISSUE 1. The labelling of feed materials comprising protein derived from mammalian tissue must contain the ‘This feed material comprises protein derived from mammalian tissue the following statement: feeding of which to ruminants is prohibited'. This does not apply to: (cid:190) milk and milk products, (cid:190) gelatin, (cid:190) amino acids obtained from hides and skins by a process which involves exposure of the material to a pH of 1 to 2 followed by a pH of ;11, followed by heat treatment at 140 (cid:190)C for 30 minutes at 3 bar, (cid:190) dicalcium phosphate derived from defatted bones, and (cid:190) dried plasma and other blood products. 2. Where a Member State prohibits the use of protein derived from mammalian tissue as referred to in the first sentence of paragraph 1, in feedingstuffs for certain animals other than ruminants, as permitted by Article 1(2) of Directive 90/667/EEC, the statement required in paragraph 1 must mention in addition the other animal species or categories of animals to which it has extended the prohibition on the use of the products in question. 24. 9. 98 EN Official Journal of the European Communities L 261/17 PART B Non-exclusive list of the main feed materials 1. CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS Number (1) Name (2) Description (3) Compulsory declarations (4) 1. 01 Oats Grains of Avena sativa L. and other cultivars of oats 1. 02 Oat flakes Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks Starch 1. 03 Oat middlings By-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm Crude fibre 1. 04 Oat hulls and bran By-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran Crude fibre 1. 05 Barley Grains of Hordeum vulgare L. 1. 06 Barley middlings By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour Crude fibre 1. 07 Barley protein Dried by-product of starch production from barley. It consists principally of protein obtained from starch separation Crude protein Starch 1. 08 Rice, broken By-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains Starch 1. 09 Rice bran (brown) By-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ Crude fibre 1. 10 Rice bran (white) By-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ; Crude fibre 1. 11 Rice bran with calcium carbonate By-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing process Crude fibre Calcium carbonate 1. 12 Fodder meal of parboiled rice By-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ; it contains varying amounts of calcium carbonate resulting from the polishing process Crude fibre Calcium carbonate 1. 13 Ground fodder rice Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal dehusked grains which are yellow or spotted Starch L 261/18 EN Official Journal of the European Communities 24. 9. 98 Number (1) Name (2) 1. 14 Rice germ expeller Description (3) By-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere 1. 15 Rice germ, extracted By-product of oil manufacture obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere Compulsory declarations (4) Crude protein Crude fat Crude fibre Crude protein 1. 16 Rice starch Technically pure rice starch Starch 1. 17 Millet Grains of Panicum miliaceum L. 1. 18 Rye Grains of Secale cereale L. 1. 19 Rye middlings (1) By-product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some grain waste Starch 1. 20 Rye feed 1. 21 Rye bran By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosferm has been removed than in rye bran Starch By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed Crude fibre 1. 22 Sorghum Grains of Sorghum bicolor (L. ) Moench s. l. 1. 23 Wheat Grains of Triticum aestivum (L. ), Triticum durum Desf. and other cultivars of wheat 1. 24 Wheat middlings (2) By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain waste Starch 1. 25 Wheat feed 1. 26 Wheat bran (3) 1. 27 Wheat germ 1. 28 Wheat gluten By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran Crude fibre By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed Crude fibre By-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere Crude protein Crude fat Dried by-product of principally of gluten obtained during the separation of starch the manufacture of wheat starch. It consists Crude protein 24. 9. 98 EN Official Journal of the European Communities L 261/19 Number (1) Name (2) 1. 29 Wheat gluten feed Description (3) By-product of the manufacture of wheat starch and gluten. It is composed of bran, from which the germ has been partially removed or not, and gluten, to which very small amounts of the components of the screening of the grain as well as very small amounts of residues of the starch hydrolysis process may be added Compulsory declarations (4) Crude protein Starch 1. 30 Wheat starch Technically pure starch obtained from wheat Starch 1. 31 Pre-gelatinised wheat starch Product consisting of wheat starch largely expanded by heat treatment Starch 1. 32 Spelt Grains of spelt Triticum spelta L. , Triticum dioccum Schrank, Triticum monococcum 1. 33 Triticale Grains of Triticum X Secale hybrid 1. 34 Maize Grains of Zea mays L. 1. 35 Maize middlings (4) the manufacture of flour or semolina from maize. It By-product of consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran Crude fibre 1. 36 Maize bran the manufacture of By-product of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles Crude fibre 1. 37 Maize germ expeller By-product of oil manufacture, obtained by pressing of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere Crude protein Crude fat 1. 38 Maize germ, extracted By-product of oil manufacture, obtained by extraction of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere Crude protein 1. 39 Maize gluten feed (5) 1. 40 Maize gluten By-product of the wet manufacture of maize starch. It is composed of bran and gluten, to which the broken maize obtained from screening at an amount no greater than 15 % of the product and/or the residues of the steeping liquor used for the production of alcohol or other starch-derived products, may be added. The product may also include residues from the oil extraction of maize germs obtained also by a wet process Crude protein Starch Crude fat, if ; 4,5 % Dried by-product of principally of gluten obtained during the separation of the starch the manufacture of maize starch. It consists Crude protein 1. 41 Maize starch Technically pure starch obtained from maize Starch 1. 42 Pre-gelatinised maize starch (6) Product consisting of maize starch largely expanded by heat treatment Starch 1. 43 Malt culms By-product of malting, consisting mainly of dried rootlets of germinated cereals Crude protein 1. 44 Brewers’ dried grains By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products Crude protein L 261/20 EN Official Journal of the European Communities 24. 9. 98 Number (1) Name (2) Description (3) Compulsory declarations (4) 1. 45 Distillers’ dried grains (7) By-product of alcohol distilling obtained by drying solid residues of fermented grain Crude protein 1. 46 Distillers’ dark grains (8) By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added Crude protein (1) Products containing more than 40 % starch may be qualified as ‘rich in starch'. They may be referred to in German as ‘Roggennachmehl'. (2) Products containing more than 40 % starch may be qualified as ‘rich in starch'. They may be referred to in German as ‘Weizennachmehl'. (3) If this ingredient has been subjected to a finer milling the word ‘fine' may be added to the name or the name may be replaced by a corresponding denomination. (4) Products containing more than 40 % starch may be named as ‘rich in starch'. They may be referred to in German as ‘Maisnachmehl'. (5) This name may be replaced by ‘corn gluten feed'. (6) This name may be replaced by ‘extruded maize starch'. (7) The name may be supplemented by the grain species. (8) This name may be replaced by ‘distillers' dried grains and solubles’. The name may be supplemented by the grain species. 2. OIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTS Number (1) 2. 01 Name (2) Description (3) Compulsory declarations (4) Groundnut, partially decorticated, expeller By-product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. (Maximum crude fibre content 16 % in the dry matter) Crude protein Crude fat Crude fibre 2. 02 Groundnut, partially decorticated, extracted By-product of oil manufacture, obtained by extraction of partially decorticated groundnuts. (Maximum crude fibre content 16 % in the dry matter) Crude protein Crude fibre 2. 03 Groundnut, decorticated, expeller By-product of oil manufacture, obtained by pressing of decorticated groundnuts Crude protein Crude fat Crude fibre 2. 04 Groundnut, decorticated, extracted By-product of oil manufacture, obtained by extraction of decorticated groundnuts Crude protein Crude fibre 2. 05 Rape seed (1) Seeds of rape Brassica napus L. ssp. oleifera (Metzg. ) Sinsk. , of Indian sarson Brassica napus L. Var. Glauca (Roxb. ) O. E. Schulz and of rape Brassica napa ssp. oleifera (Metzg. ) Sinsk. (Minimum botanical purity 94 %) 2. 06 Rape seed, expeller (1) By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94 %) Crude protein Crude fat Crude fibre 2. 07 Rape seed, extracted (1) By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94 %) Crude protein 2. 08 Rape seed hulls By-product obtained during dehulling of rape seeds Crude fibre 24. 9. 98 EN Official Journal of the European Communities L 261/21 Number (1) 2. 09 Name (2) Description (3) Compulsory declarations (4) Safflower seed, partially decorticated, extracted By-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L. Crude protein Crude fibre 2. 10 Copra expeller By-product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L. Crude protein Crude fat Crude fibre 2. 11 Copra, extracted By-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Crude protein 2. 12 Palm kernel expeller By-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq. , Corozo oleifera (HBK) L. H. Bailey (Elaeis melanococca auct. ) from which as much as possible of the hard shell has been removed Crude protein Crude fibre Crude fat 2. 13 Palm kernel, extracted By-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed Crude protein Crude fibre 2. 14 Soya (bean), toasted Soya beans (Glycine max. L. Merr. ) subjected to an appropriate heat (Urease activity maximum 0,4 mg N/g · min. ) treatment. 2. 15 Soya (bean), extracted, toasted By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g · min. ) Crude protein Crude fibre, if ; 8 % 2. 16 Soya (bean), dehulled, extracted, toasted By-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Maximum crude fibre content 8 % in the dry matter. ) (Urease activity maximum 0,5 mg N/g · min. ) Crude protein 2. 17 Soya (bean) protein concentrate Product obtained from dehulled, fat extracted soya beans, subjected to a second extraction to reduce the level of nitrogen-free extract Crude protein 2. 18 Vegetable oil (2) Oil obtained from plants Moisture, if ; 1 % 2. 19 Soya (bean) hulls By-product obtained during dehulling of soya beans Crude fibre 2. 20 Cotton seed Seeds of cotton Gossypium ssp. from which the fibres have been removed Crude protein Crude fibre Crude fat 2. 21 Cotton seed, partially decorticated, extracted By-product of oil manufacture, obtained by extraction of seeds of cotton the husks have been removed. from which the fibres and part of (Maximum crude fibre 22,5 % in the dry matter) Crude protein Crude fibre 2. 22 Cotton seed expeller By-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed Crude protein Crude fibre Crude fat L 261/22 EN Official Journal of the European Communities 24. 9. 98 Number (1) Name (2) 2. 23 Niger seed expeller Description (3) Compulsory declarations (4) By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass. (Ash insoluble in HCl: maximum 3,4 %) Crude protein Crude fat Crude fibre 2. 24 Sunflower seed Seeds of the sunflower Helianthus annuus L. 2. 25 Sunflower seed, extracted By-product of oil manufacture, obtained by extraction of seeds of the sunflower Crude protein 2. 26 Sunflower seed, partially decorticated, extracted By-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum crude fibre 27,5 % in the dry matter) Crude protein Crude fibre 2. 27 Linseed Seeds of linseed Linum usitatissimum L. 93 %) (Minimum botanical purity 2. 28 Linseed expeller By-product of oil manufacture, obtained by pressing of (Minimum botanical purity 93 %) linseed. Crude protein Crude fat Crude fibre 2. 29 Linseed, extracted By-product of oil manufacture, obtained by extraction of (Minimum botanical purity 93 %) linseed. Crude protein 2. 30 Olive pulp By-product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel Crude protein Crude fibre 2. 31 Sesame seed expeller By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. (Ash insoluble in HCl: maximum 5 %) Crude protein Crude fibre Crude fat 2. 32 Cocoa bean, partially decorticated, extracted By-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans Theobroma cacao L. from which part of the husks has been removed Crude protein Crude fibre 2. 33 Cocoa husks Teguments of the dried and roasted beans of Theobroma cacao L. Crude fibre (1) Where appropriate the indication ‘low in glucosinolate' may be added. (2) The name must be supplemented by the plant species. ‘Low in glucosinolate' is as defined in Community legislation. 3. LEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTS Number (1) Name (2) Description (3) 3. 01 Chick peas Seeds of Cicer arietinum L. Compulsory declarations (4) 3. 02 Guar meal, extracted By-product obtained after extraction of Cyanopsis tetragonoloba (L. ) Taub. the mucilage from seeds of Crude protein 24. 9. 98 EN Official Journal of the European Communities L 261/23 Number (1) Name (2) Description (3) 3. 03 Ervil Seeds of Ervum ervilia L. Compulsory declarations (4) 3. 04 Chickling vetch (1) Seeds of Lathyrus sativus L. submitted to an appropriate heat treatment 3. 05 Lentils Seeds of Lens culinaris a. o. Medik 3. 06 Sweet lupins Seeds of Lupinus ssp. low in bitter seed content 3. 07 Beans, toasted Seeds of Phaseolus or Vigna ssp. submitted to an appropriate heat treatment to destroy toxic lectines 3. 08 Peas Seeds of Pisum ssp. 3. 09 Pea middlings By-product obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins Crude protein Crude fibre 3. 10 Pea bran By-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas Crude fibre 3. 11 Horse beans Seeds of Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef. ) Mansf. 3. 12 Monantha vetch Seeds of Vicia monanthos Desf. 3. 13 Vetches Seeds of Vicia sativa L. var. sativa and other varieties (1) This name must be supplemented by an indication of the nature of the heat treatment. 4. TUBERS, ROOTS, THEIR PRODUCTS AND BY-PRODUCTS Number (1) Name (2) 4. 01 (Sugar) beet pulp Description (3) By-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar beet Beta vulgaris L. ssp. vulgaris var. altissima Doell. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter) 4. 02 (Sugar) beet molasses By-product consisting of manufacture or refining of beet sugar the syrupy residue collected during the Compulsory declarations (4) Content of ash insoluble in HCl, if ; 3,5 % of dry matter. Total sugar calculated as sucrose, if ; 10,5 % Total sugar calculated as sucrose Moisture, if ; 28 % 4. 03 (Sugar) beet pulp, molassed By-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses have been added. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter) Total sugar calculated as sucrose Content of ash insoluble in HCl, if ; 3,5 % of dry matter L 261/24 EN Official Journal of the European Communities 24. 9. 98 Number (1) Name (2) 4. 04 (Sugar) beet vinasse Description (3) Compulsory declarations (4) By-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid and other organic substances Crude protein Moisture, if ; 35 % 4. 05 (Beet) Sugar (1) Sugar extracted from sugar beet Sucrose 4. 06 Sweet potato Tubers of Ipomoea batatas (L. ) Poir, regardless of their presentation Starch 4. 07 Manioc (2) Roots of Manihot esculenta Crantz, regardless of (Maximum content of ash insoluble in HCl: 4,5 % of dry matter) their presentation. Starch Content of ash insoluble in HCl, if ; 3,5 % of dry matter 4. 08 Manioc starch (3), puffed Starch obtained from manioc roots, greatly expanded by appropriate heat treatment Starch 4. 09 Potato pulp By-product of the manufacture of potato starch (Solanum tuberosum L. ) 4. 10 Potato starch Technically pure potato starch Starch 4. 11 Potato protein Dried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch Crude protein 4. 12 Potato flakes Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes Starch Crude fibre 4. 13 Potato juice condensed By-product of the manufacture of potato starch from which proteins and water have been partly removed Crude protein Crude ash 4. 14 Pre-gelatinised potato starch Product consisting of potato starch largely solubilised by heat treatment Starch (1) This name may be replaced by ‘sucrose'. (2) This name may be replaced by ‘tapioca'. (3) This name may be replaced by ‘tapioca starch'. 5. OTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS Number (1) Name (2) 5. 01 Carob pods Description (3) Compulsory declarations (4) Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia seliqua L. , from which the locust beans have been removed Crude fibre 5. 02 Citrus pulp By-product obtained by pressing citrus fruits Citrus ssp. during the production of citrus juice Crude fibre 5. 03 Fruit pulp (1) By-product obtained by pressing pomaceous or stone fruit during the production of fruit juice Crude fibre 24. 9. 98 EN Official Journal of the European Communities L 261/25 Number (1) Name (2) 5. 04 Tomato pulp Description (3) Compulsory declarations (4) By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice Crude fibre 5. 05 Grape pips, extracted By-product obtained during the extraction of oil from grape pips Crude fibre, if ; 45 % 5. 06 Grape pulp Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed Crude fibre, if ; 25 % 5. 07 Grape pips Pips extracted from grape pulp, from which the oil has not been removed Crude fat Crude fibre, if ; 45 % (1) The name may be supplemented by the fruit species. 6. FORAGES AND ROUGHAGE Number (1) Name (2) 6. 01 Lucerne meal (1) Description (3) Compulsory declarations (4) Product obtained by drying and milling young lucerne Medicago sativa L. and Medicago var. Martyn. It may contain up to 20 % young clover or other forage crops dried and milled at the same time as the lucerne Crude protein Crude fibre Ash insoluble in HCl, if ; 3,5 % of dry matter 6. 02 Lucerne pomace Dried by-product obtained by pressing of the juice form lucerne Crude protein 6. 03 Lucerne protein concentrate Product obtained by artificially drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate the proteins Carotene Crude protein 6. 04 Clover meal (1) Product obtained by drying and milling young clover Trifolium spp. It may contain up to 20 % young lucerne or other forage crops dried and milled at the same time as the clover 6. 05 Grass meal (1) (2) Product obtained by drying and milling young forage plants Crude protein Crude fibre Ash insoluble in HCl, if ; 3,5 % of dry matter Crude protein Crude fibre Ash insoluble in HCl, if ; 3,5 % of dry matter 6. 06 Cereals straw (3) Straw of cereals 6. 07 Cereals straw, treated (4) Product obtained by an appropriate treatment of cereals straw Sodium, if treated with NaOH (1) The term ‘meal' may be replaced by ‘pellets'. The method of drying may be added to the name. (2) The species of forage crop may be added to the name. (3) The cereal species must be indicated in the name. (4) The name must be supplemented by an indication of the nature of the chemical treatment carried out. L 261/26 EN Official Journal of the European Communities 24. 9. 98 7. OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS Number (1) Name (2) 7. 01 (Sugar) cane molasses Description (3) Compulsory declarations (4) By-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar cane Saccharum officinarum L. Total sugar calculated as sucrose Moisture, if ; 30 % 7. 02 (Sugar) cane vinasse By-product obtained after the fermentation of cane molasses in the production of alcohol, yeast, citric acid or other organic substances Crude protein Moisture, if ; 35 % 7. 03 (Cane) sugar (1) Sugar extracted from sugar cane 7. 04 Seaweed meal Product obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content. Sucrose Crude ash (1) This name may be replaced by ‘sucrose'. Number (1) Name (2) 8. MILK PRODUCTS Description (3) Compulsory declarations (4) 8. 01 Skimmed-milk powder Product obtained by drying milk from which most of the fat has been separated Crude protein Moisture, if ; 5 % 8. 02 Buttermilk powder Product obtained by drying the liquid which remains after butter churning 8. 03 Whey powder Product obtained by drying the liquid which remains after cheese, quark and casein making or similar processes 8. 04 Whey powder, low in sugar Product obtained by drying whey from which the lactose has been partly removed Crude protein Crude fat Lactose Moisture, if ; 6 % Crude protein Lactose Moisture, if ; 8 % Crude ash Crude protein Lactose Moisture, if ; 8 % Crude ash 8. 05 Whey protein powder (1) Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment Crude protein Moisture, if ; 8 % 8. 06 Casein powder Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet Crude protein Moisture, if ; 10 % 8. 07 Lactose powder The sugar separated from milk or whey by purification and drying Lactose Moisture, if ; 5 % (1) This name may be replaced by ‘milk albumin powder'. 24. 9. 98 EN Official Journal of the European Communities L 261/27 Number (1) Name (2) 9. 01 Meat meal (1) 9. LAND ANIMAL PRODUCTS Description (3) Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content (minimum crude protein content 50 % in dry matter). (Maximum total phosphorus content: 8 %) Compulsory declarations (4) Crude protein Crude fat Crude ash Moisture, if ; 8 % 9. 02 Meat-and-bone meal (1) Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content Crude protein Crude fat Crude ash Moisture, if ; 8 % 9. 03 Bone meal Product obtained by heating, drying and finely grinding bones of warm-blooded land animals from which the fat has been largely extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content Crude protein Crude ash Moisture, if ; 8 % 9. 04 Greaves Residual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin 9. 05 Poultry meal (1) Product obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers Crude protein Crude fat Moisture, if ; 8 % Crude protein Crude fat Crude ash Ash insoluble in HCl ; 3,3 % Moisture, if ; 8 % 9. 06 Feather meal, hydrolysed Product obtained by hydrolysing, drying and grinding poultry feathers Crude protein Ash insoluble in HCl ; 3,4 % Moisture, if ; 8 % 9. 07 Blood meal Product obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter Crude protein Moisture, if ; 8 % 9. 08 Animal fat (2) Product composed of fat from warm-blooded land animals Moisture, if ; 1 % (1) Products containing more than 13 % fat in the dry matter must be qualified as ‘rich in fat'. (2) This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc. ). L 261/28 EN Official Journal of the European Communities 24. 9. 98 10. FISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTS Number (1) Name (2) 10. 01 Fish meal (1) Description (3) Product obtained by processing whole or parts of fish from which part of the oil may have been removed and to which fish solubles may have been re-added 10. 02 Fish solubles, condensed Product obtained during manufacture of separated and stabilised by acidification or drying fish meal which has been Compulsory declarations (4) Crude protein Crude fat Crude ash, if ; 20 % Moisture, if ; 8 % Crude protein Crude fat Moisture, if ; 5 % 10. 03 Fish oil Oil obtained from fish or parts of fish Moisture, if ; 1 % 10. 04 Fish oil, refined, hardened Oil obtained from fish or parts of fish which has been refined and subjected to hydrogenation Iodine number Moisture, if ; 1 % (1) Products containing more than 75 % crude protein in the dry matter may be qualified as ‘rich in protein'. Number (1) Name (2) 11. 01 Calcium carbonate (1) 11. MINERALS Description (3) Compulsory declarations (4) Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution Calcium Ash insoluble in HCl 5 % if ; 11. 02 Calcium and magnesium carbonate Natural mixture of calcium carbonate and magnesium carbonate Calcium Magnesium 11. 03 Calcareous marine algae (Maerl) Product of natural origin obtained from calcareous algae, ground or granulated Calcium Ash insoluble in HCl if ; 5 % 11. 04 Magnesium oxide Technically pure magnesium oxide (MgO) Magnesium 11. 05 Magnesium sulphate Technically pure magnesium sulphate (MgSO 4. 7H O) 2 Magnesium Sulphur 11. 06 Dicalcium phosphate (2) Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO 4. xH2O) Calcium Total phosphorus 24. 9. 98 EN Official Journal of the European Communities L 261/29 Number (1) Name (2) 11. 07 Mono-dicalcium phosphate Description (3) Product obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate (CaHPO O) 4 – Ca(H 2. H 2 PO ) 4 2 Compulsory declarations (4) Total phosphorus Calcium 11. 08 Defluorinated rock-phosphate Product obtained by grinding purified and appropriately defluorinated natural phosphates Total phosphorus Calcium 11. 09 Degelatinised bone meal Degelatinised, sterilised and ground bones from which the fat has been removed Total phosphorus Calcium 11. 10 Monocalcium phosphate Technically pure calcium-bis (dihydrogenphosphate) (Ca(H 2 PO ) 4 2. xH 2 O) 11. 11 Calcium-magnesium phosphate Technically pure calcium-magnesium phosphate 11. 12 Mono-ammonium phosphate Technically pure mono-ammonium phosphate (NH 4 H PO 2 4 ) Total phosphorus Calcium Calcium Magnesium Total phosphorus Total nitrogen Total phosphorus 11. 13 Sodium chloride (1) Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt Sodium 11. 14 Magnesium propionate Technically pure magnesium propionate Magnesium 11. 15 Magnesium phosphate Product consisting of technically pure (dibasic) magnesium phosphate (MgHPO 4. xH O) 2 11. 16 Sodium-calcium-magnesium phosphate Product consisting of sodium-calcium-magnesium phosphate 11. 17 Mono-sodium phosphate Technically pure mono-sodium phosphate (NaH2PO. H2O) Total phosphorus Magnesium Total phosphorus Magnesium Calcium Sodium Total phosphorus Sodium 11. 18 Sodium bicarbonate Technically pure sodium bicarbonate (NaHCO3) Sodium (1) The nature of the source may be indicated additionally in the name or replace it. (2) The manufacturing process may be included in the name. Name (2) 12. MISCELLANEOUS Description (3) Bakery and pasta products and by-products (1) Product or by-product obtained from the manufacture of bread, including fine bakers’ wares, biscuits or pasta Number (1) 12. 01 Compulsory declarations (4) Starch Total sugar calculated as sucrose 12. 02 Confectionery products and by-products (1) Product or by-product obtained from the manufacture of confectionery including chocolate Total sugar calculated as sucrose L 261/30 EN Official Journal of the European Communities 24. 9. 98 Number (1) 12. 03 Name (2) Description (3) Products and by-products of pastry and ice-cream making (1) Product or by-product obtained from the manufacture of pastry, cakes or ice-cream Compulsory declarations (4) Starch Total sugar expressed as sucrose Crude fat 12. 04 Fatty acids By-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin Crude fat Moisture, if ; 1 % 12. 05 Salts of fatty acids (2) Product obtained by saponification of fatty acids with calcium, sodium or potassium hydroxide Crude fat Ca (or Na or K, when appropriate) (1) The name may be amended or supplemented to specifiy the agri-food process from which the feed material was obtained. (2) The name may be supplemented by an indication of the salt obtained. PART C Provisions regarding the name and the declaration of certain constituents of non-listed feed materials For feed materials put into circulation which are not listed in Part B of this Annex a compulsory declaration of the constituents indicated in column 2 of the table below must be made in accordance with Article 5(1)(d) of the Directive. Feed materials which are not listed in Part B must be named according to the criteria mentioned in Part A I. 1 of this Annex. Feed material made of: Compulsory declaration of: 1. 2. 3. 4. 5. 6. 7. 8. (1) Cereal grains Products and by-products of cereal grains (2) Starch, if ; 20 % Crude protein, if ; 10 % Crude fat, if ; 5 % Crude fibre Oil seeds, oil fruits Products and by-products of oil seeds, oil fruits Crude protein, if ; 10 % Crude fat, if ; 5 % Crude fibre Legume seeds Products and by-products of legume seeds Crude protein, if ; 10 % Crude fibre Tubers, roots Products and by-products of tubers and roots Starch Crude fibre Ash insoluble in HCl, if ; 3,5 % 24. 9. 98 EN Official Journal of the European Communities L 261/31 9. 10. Feed material made of: Compulsory declaration of: (1) (2) Other products and by-products of the sugar beet processing industry Crude fibre, if ; 15 % Total sugar, calculated as sucrose Ash insoluble in HCl, if ; 3,5 % Other seeds and fruits, by-products their products and 11. Forages and roughage Crude protein Crude fibre Crude fat, if ; 10 % Crude protein, if ; 10 % Crude fibre 12. Other plants, their products and by-products Crude protein, if ; 10 % Crude fibre 13. Products and by-products of the sugar cane processing industry Crude fibre, if ; 15 % Total sugar calculated as sucrose 14. Milk products and by-products 15. Land animal products 16. 17. 18. Fish, other marine animals, their products and by-products Minerals Miscellaneous Crude protein Moisture, if ; 5 % Lactose, if ; 10 % Crude protein, if ; 10 % Crude fat, if ; 5 % Moisture, if ; 8 % Crude protein, if ; 10 % Crude fat, if ; 5 % Moisture, if ; 8 % Relevant minerals Crude protein, if ; 10 % Crude fibre Crude fat, if ; 10 % Starch, if ; 30 % Total sugar, calculated as sucrose, if ; 10 %


title: Regolamento (CE) n. 1905/98 della Commissione del 7 settembre 1998 relativo alla fornitura di piselli spezzati a titolo di aiuto alimentare

eurovoc_concepts:
Haiti
Rwanda
food aid
leguminous vegetable

formats: pdf print

text: L 248/12 ‹ IT ‹ Gazzetta ufficiale delle Comunit(cid:133) europee 8. 9. 98 REGOLAMENTO (CE) N. 1905/98 DELLA COMMISSIONE del 7 settembre 1998 relativo alla fornitura di piselli spezzati a titolo di aiuto alimentare LA COMMISSIONE DELLE COMUNIT(cid:211) EUROPEE, visto il trattato che istituisce la Comunit(cid:133) europea, visto il regolamento (CE) n. 1292/96 del Consiglio, del 27 giugno 1996, relativo alla politica ed alla gestione dell’aiuto alimentare e ad azioni specifiche di sostegno in particolare l’articolo 24 alla sicurezza alimentare (1), paragrafo 1, lettera b), considerando che il regolamento citato stabilisce l’elenco dei paesi e degli organismi che possono beneficiare di un aiuto comunitario nonch(cid:130) i criteri generali relativi al trasporto dell’aiuto alimentare al di l(cid:133) dello stadio fob; considerando che, in seguito a varie decisioni relative alla concessione di aiuti alimentari, la Commissione ha accor- dato piselli spezzati ad una serie di beneficiari; considerando che occorre effettuare tali forniture confor- memente alle norme stabilite dal regolamento (CE) n. 2519/97 della Commissione, del 16 dicembre 1997, che stabilisce le modalit(cid:133) generali per la mobilitazione di prodotti a titolo del regolamento (CE) n. 1292/96 del Consiglio per l’aiuto alimentare comunitario (2); che (cid:138) necessario precisare in particolare i termini e le condi- zioni di fornitura, nonch(cid:130) la procedura da seguire per determinare le spese che ne derivano; considerando che per garantire la realizzazione delle forniture (cid:138) opportuno dare ai concorrenti la possibilit(cid:133) di mobilitare piselli spezzati verdi oppure piselli spezzati gialli, HA ADOTTATO IL PRESENTE REGOLAMENTO: Articolo 1 Nel quadro dell’aiuto alimentare comunitario, si procede alla mobilitazione nella Comunit(cid:133) di piselli spezzati, ai fini della loro fornitura ai beneficiari indicati nell’allegato, (CE) disposto conformemente n. 2519/97 e alle condizioni specificate nell’allegato. regolamento del al Le offerte vertono su piselli spezzati verdi oppure su piselli spezzati gialli. Ogni offerta indica con precisione il tipo di piselli al quale si riferisce, pena l’irricevibilit(cid:133). Si considera che l’offerente abbia preso conoscenza di tutte le condizioni generali e particolari applicabili e che le abbia accettate. Non vengono prese in considerazione eventuali altre condizioni o riserve contenute nella sua offerta. Articolo 2 Il presente regolamento entra in vigore il giorno succes- sivo alla pubblicazione nella Gazzetta ufficiale delle Comunit(cid:133) europee. Il presente regolamento (cid:138) obbligatorio in tutti i suoi elementi e direttamente applicabile in ciascuno degli Stati membri. Fatto a Bruxelles, il 7 settembre 1998. Per la Commissione Franz FISCHLER Membro della Commissione (1) GU L 166 del 5. 7. 1996, pag. 1. (2) GU L 346 del 17. 12. 1997, pag. 23. 8. 9. 98 ‹ IT ‹ Gazzetta ufficiale delle Comunit(cid:133) europee L 248/13 ALLEGATO LOTTI A e B 1. Azione n. : 180/97 (A); 181/97 (B) 2. Beneficiario (2): World Food Programme (PAM), via Cristoforo Colombo 426, I-00145 Roma; tel: (39 6) 6513 2988; telefax: 6513 2844/3; telex: 626675 WFP I 3. Rappresentante del beneficiario: da designarsi dal beneficiario 4. Paese di destinazione: Ruanda 5. Prodotto da mobilitare (8): piselli spezzati 6. Quantitativo totale (t nette): 4 000 7. Numero di lotti: 2 (A: 2 000 tonnellate; B: 2 000 tonnellate) 8. Caratteristiche e qualit(cid:133) del prodotto (3) (4) (7): — 9. Condizionamento (5): GU C 267 del 13. 9. 1996, pag. 1 [2. 1 A 1. a, 2. a e B. 4] o [4. 0 A 1. c, 2. c e B. 4] 10. Etichettatura o marcatura (6): GU C 114 del 29. 4. 1991, pag. 1 [IV. A. 3] — Lingua da utilizzare per la marcatura: inglese — Diciture complementari: — 11. Modo di mobilitazione del prodotto: mercato della Comunit(cid:133) Il prodotto deve provenire dalla Comunit(cid:133). 12. Stadio di consegna previsto: reso porto d’imbarco 13. Stadio di consegna alternativo: — 14. a) Porto d’imbarco: — b) Indirizzo di carico: — 15. Porto di sbarco: — 16. Luogo di destinazione: — — porto o magazzino di transito: — — via di trasporto terrestre: — 17. Periodo o data ultima per la consegna allo stadio previsto: — 1o termine: A: dal 19. 10 all’8. 11. 1998; B: dal 16. 11 al 6. 12. 1998 — 2o termine: dal 2 al 22. 11. 1998; B: dal 30. 11 al 20. 12. 1998 18. Periodo o data ultima per la consegna allo stadio alternativo: — 1o termine: — — 2o termine: — 19. Scadenza per la presentazione delle offerte (alle 12. 00, ora di Bruxelles): — 1o termine: 22. 9. 1998 — 2o termine: 6. 10. 1998 20. Importo della garanzia d’offerta: 5 ECU/t 21. Indirizzo cui inviare le offerte e le garanzie d’offerta (1): Bureau de l’aide alimentaire, (cid:133) l’attention de Monsieur T. Vestergaard, B(cid:131)timent Loi 130, bureau 7/46, rue de la Loi/Wetstraat 200, B-1049 Bruxel- les, telex: 25670 AGREC B; telefax: (32-2) 296 70 03/296 70 04 (esclusivamente) 22. Restituzione all’esportazione: — L 248/14 ‹ IT ‹ Gazzetta ufficiale delle Comunit(cid:133) europee 8. 9. 98 LOTTO C 1. Azione n. : 232/97 2. Beneficiario (2): Euronaid, PO Box 12, NL-2501 CA Den Haag, Nederland tel. : (31-70) 33 05 757; telefax: 36 41 701; telex: 30960 EURON NL 3. Rappresentante del beneficiario: da designarsi dal beneficiario 4. Paese di destinazione: Haiti 5. Prodotto da mobilitare (8): piselli spezzati 6. Quantitativo totale (t nette): 360 7. Numero di lotti: 1 8. Caratteristiche e qualit(cid:133) del prodotto (3) (4) (7): — 9. Condizionamento (5) (9): GU C 267 del 13. 9. 1996, pag. 1 [2. 1 A 1. a, 2. a e B. 4] o [4. 0 A 1. c, 2. c e B. 4] 10. Etichettatura o marcatura (6): GU C 114 del 29. 4. 1991, pag. 1 [IV. A. 3] — Lingua da utilizzare per la marcatura: francese — Diciture complementari: — 11. Modo di mobilitazione del prodotto: mercato della Comunit(cid:133). Il prodotto deve provenire dalla Comunit(cid:133) 12. Stadio di consegna previsto: reso porto d’imbarco 13. Stadio di consegna alternativo: — 14. a) Porto d’imbarco: — b) Indirizzo di carico: — 15. Porto di sbarco: — 16. Luogo di destinazione: — — porto o magazzino di transito: — — via di trasporto terrestre: — 17. Periodo o data ultima per la consegna alla stadio previsto: — 1o termine: dal 12. 10 al 1o. 11. 1998 — 2o termine: dal 26. 10 al 15. 11. 1998 18. Periodo o data ultima per la consegna allo stadio alternativo: — 1o termine: — — 2o termine: — 19. Scadenza per la presentazione delle offerte (alle 12. 00, ora di Bruxelles): — 1o termine: 22. 9. 1998 — 2o termine: 6. 10. 1998 20. Importo della garanzia d’offerta: 5 ECU/t. 21. Indirizzo cui inviare le offerte e le garanzie d’offerta (1): Bureau de l’aide alimentaire, (cid:133) l’attention de Monsieur T. Vestergaard, B(cid:131)timent Loi 130, bureau 7/46, rue de la Loi/Wetstraat 200, B-1049 Bruxel- les, telex: 25670 AGREC B; telefax: (32-2) 296 70 03/296 70 04 (esclusivamente). 22. Restituzione all’esportazione: — 8. 9. 98 ‹ IT ‹ Gazzetta ufficiale delle Comunit(cid:133) europee L 248/15 Note (1) Informazioni complementari: Andr(cid:130) Debongnie [Tel. : (32 2) 295 14 65]. Torben Vestergaard [Tel. : (32 2) 299 30 50]. (2) Il fornitore si mette in contatto con il beneficiario o il suo rappresentante quanto prima per stabilire i documenti di spedizione necessari. (3) Il fornitore rilascia al beneficiario un certificato redatto da un organismo ufficiale da cui risulti che, per il prodotto da consegnare, le norme in vigore, per quanto concerne la radiazione nucleare nello Stato membro in questione, non sono superate. Nel certificato di radioattivit(cid:133) occorre indicare il tenore del cesio 134 e 137 e dello iodio 131. (4) Il fornitore trasmette al beneficiario o al suo rappresentante al momento della consegna i documenti seguenti: — certificato fitosanitario. (5) Ai fini di un eventuale nuovo insaccamento, il fornitore fornisce il 2 % dei sacchi vuoti che devono essere della stessa qualit(cid:133) di quelli contenenti la merce e recare l’iscrizione, seguita da una R maiuscola. (6) In deroga al disposto della GU C 114 del 29. 4. 1991, il testo del punto IV. A. 3. c) (cid:138) sostituito dal seguente: «la dicitura “Comunit(cid:133) europea”» ed il testo del punto IV. A. 3. b) (cid:138) sostituito dal seguente: «Piselli spezzati». (7) Ogni offerta indica con precisione il tipo di pisello al quale si riferisce, pena l’irricevibilit(cid:133). (8) Piselli gialli o verdi (Pisum sativum) destinati all’alimentazione umana, derivanti dal raccolto pi(cid:151) recente. I piselli non debbono essere colorati artificialmente. I piselli spezzati debbono essere trattati a vapore per almeno 2 minuti o essere fumigati (*). Inoltre, essi debbono essere conformi alle seguenti caratteristiche: — umidit(cid:133) massima: 15 %; — materie estranee: non oltre lo 0,1 %; — rotture: non oltre il 10 % (per «rotture» si intendono le parti di pisello che passano attraverso un vaglio a fori circolari del diametro di 5 millimetri); — percentuale di grani di colore diverso o decolorati: non oltre l’1,5 % (piselli gialli); non oltre il 15 % (piselli verdi); — tempo di cottura: non superiore a 45 minuti (dopo 12 ore di immersione in acqua). (9) Da spedire in contenitori di 20 piedi, regime FCL/FCL. Il fornitore (cid:138) responsabile dei costi inerenti alla messa a disposizione dei contenitori, stadio stock del terminal al porto di spedizione. Tutte le altre successive spese di carico, comprese quelle di rimozione dei contenitori dal terminal, sono a carico del beneficiario. Il fornitore deve fornire all’agente addetto al ricevimento della merce l’elenco completo d’imballaggio di ciascuno dei contenitori, specificando il numero di sacchi relativo a ciascun numero d’azione come indi- cato nel bando di gara. Il fornitore deve sigillare ogni contenitore con un dispositivo di chiusura numerato (ONESEAL, SYSKO, Locktainer 180 o sigilli di alta sicurezza simili). Il numero deve essere comunicato al rappresentante del beneficiario. (*) L’aggiudicatario trasmette al beneficiario o al suo rappresentante al momento della consegna un certificato di fumiga- zione