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Document 02006R1850-20130701
Commission Regulation (EC) No 1850/2006 of 14 December 2006 laying down detailed rules for the certification of hops and hop products
Consolidated text: Commission Regulation (EC) No 1850/2006 of 14 December 2006 laying down detailed rules for the certification of hops and hop products
Commission Regulation (EC) No 1850/2006 of 14 December 2006 laying down detailed rules for the certification of hops and hop products
No longer in force
02006R1850 — EN — 01.07.2013 — 002.001
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COMMISSION REGULATION (EC) No 1850/2006 of 14 December 2006 laying down detailed rules for the certification of hops and hop products (OJ L 355 15.12.2006, p. 72) |
Amended by:
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Official Journal |
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No |
page |
date |
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L 49 |
16 |
24.2.2011 |
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L 158 |
74 |
10.6.2013 |
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COMMISSION REGULATION (EC) No 1850/2006
of 14 December 2006
laying down detailed rules for the certification of hops and hop products
CHAPTER 1
GENERAL PROVISIONS
Article 1
Subject matter and scope
This Regulation shall apply to:
products referred to in Article 1 of Regulation (EC) No 1952/2005 when harvested in the Community;
products prepared from products referred to in Article 1 of that Regulation which have either been harvested in the Community or imported from third countries in accordance with Article 9 of that Regulation.
This Regulation shall not apply to:
hops harvested on land owned by a brewery and used by that brewery in the natural or processed state;
products derived from hops and processed under contract on behalf of a brewery, provided that those products are used by the brewery itself;
hops and products derived from hops put in small packets for sale to private individuals for their own use;
products manufactured from isomerised hop products.
However, Article 20 shall apply to the products referred to in points (a), (b) and (c) of this paragraph.
Article 2
Definitions
For the purposes of this Regulation, the following definitions shall apply:
‘unprepared hops’ means hops which have undergone only preliminary drying and packaging;
‘prepared hops’ means hops which have undergone final drying and final packaging;
‘seeded hops’ means hops marketed with a seed content exceeding 2 % of their weight;
‘seedless hops’ means hops marketed with a seed content not exceeding 2 % of their weight;
‘sealing’ means closure of the package under official surveillance and in such a way that the means of closure will be damaged when the package is opened;
‘closed operating circuit’ means a process for preparing or processing hops carried out under official surveillance and in such a way that no hops or processed products can be added or removed during the operation. The closed operating circuit starts with the opening of the sealed package containing the hops or hop products to be prepared or processed and ends with the sealing of the package containing the processed hops or hop product;
‘consignment’ means a number of packages of hops or hop products with the same characteristics presented at the same time for certification by the same individual or associated producer or by the same processor;
‘hop production areas’ means the zones or regions of production in the list prepared by the Member States concerned;
‘concentrated hop powder’ means product obtained by the action of a solvent on the product obtained by milling the hops, containing all the natural elements thereof;
‘competent certification authority’ means the body or department authorised by the Member State to carry out certification and to approve and control certification centres;
‘marking’ means labelling and identification;
‘certification centre’ means a venue where certification is carried out;
‘representatives of a competent certification authority’ means either personnel employed by the competent certification authority, or employed by a third party and authorised by the competent certification authority to carry out certification duties;
‘official surveillance’ means supervision of certification activities by the competent certification authority or its representatives;
‘isomerised hop product’ means hop product in which the alpha acids have been almost totally isomerised.
CHAPTER 2
HOPS
Article 3
Hops presented for certification
Every consignment of hops presented for certification shall be accompanied by a written declaration signed by the producer giving the following data:
the producer's name and address;
the harvest year;
the variety;
the place of production;
the parcel reference in the integrated administrative and control system (IACS) provided for in Article 17 of Council Regulation (EC) No 1782/2003 ( 4 ), or the land register reference or an official equivalent thereof;
the number of packages in the consignment.
Article 4
Marketing requirements
The method described in Annex II(B)(2) shall be approved by the competent certification authority and must give results with a standard deviation not exceeding 2,0. In the event of a dispute, compliance shall be checked by the method described in Annex II(B)(1).
However, in the event of a dispute, the method described in Annex II(C) shall be used.
Article 5
Sampling
For the purpose of the control methods referred to in Article 4(2) and (3), samples shall be taken and treated in accordance with the method described in Annex II(A).
Samples shall be taken, in each consignment, from at least one package in 10 and, in any case, from at least two packages in a consignment.
Article 6
Certification procedure
It shall take place not later than 31 March of the year following the year of harvesting. Member States may set an earlier date.
Article 7
Blending
By way of derogation from paragraph 2, certified hops of Community origin which are from the same harvest but of different varieties and from different hop production areas may be blended in the manufacture of powder and extracts provided that the certificate accompanying the product states:
the varieties used, the hop production areas and the year of harvesting;
the percentage weight of each variety used in the blend; if hop products have been used in combination with cone hops for the manufacturing of hop products, or if different hop products have been used, the percentage weight of each variety based on the quantity of cone hops which was used for the preparation of the input products;
the reference numbers of the certificates issued for the hops and hop products used.
Article 8
Resale
In the case of resale of hops within the Community, after a certified consignment has been split up, the product shall be accompanied by an invoice or a commercial document drawn up by the vendor stating the reference number of the certificate.
The invoice or commercial document shall also bear the following information, taken from the certificate:
the designation of the product;
the gross and/or net weight;
the place of production;
the year of harvest;
the variety.
CHAPTER 3
HOP PRODUCTS
Article 9
Certification procedure
Article 10
Preparation within a closed operating circuit
The first subparagraph shall also apply to products prepared from hops as referred to in Article 1(4).
If the hops are prepared in a certification centre:
the certificate shall not be issued until after preparation;
the original unprepared hops shall be accompanied by the declaration referred to in Article 3(1).
Article 11
Official surveillance during production of hop products
If hops, hop products, spent hops or any other product derived from hops remain in parts of the processing system such as blending or canning containers while hops of another batch is being processed, these parts have to be disconnected from the processing system by suitable technical means and under official surveillance. They may be re-connected to the processing system under official surveillance only.
A physical link between the processing line for concentrated hop powder and that for non-concentrated hop powder shall not be allowed while either is operating.
Article 12
Information and record keeping
As far as the input product is concerned, the records shall furthermore contain the reference number of the certificate for all hop consignments involved and the variety of the hops. If more than one variety is used in the same batch the respective shares of their weights must appear in the records.
As regards the processed product, the variety shall also appear in the records, or, if the processed product is a blend, the composition by varieties.
All weights may be rounded off to the nearest kilogram.
They shall be kept by the operator of a processing plant for at least three years.
Article 13
Change of packaging
Where a change of packaging is carried out without any processing of the product, the new certification procedure shall comprise only:
the marking of the new packaging;
the entry on the original certificate of this marking and the change of packaging.
Article 14
Blending
Certified hop products prepared from certified hops of Community origin which are from the same harvest but of different varieties and from different hop production areas may be blended in the manufacture of powder and extracts provided that the certificate accompanying the product states:
the varieties used, the hop production areas and the year of harvesting;
the percentage weight of each variety used in the blend; if hop products have been used in combination with cone hops for the manufacturing of hop products, or if different hop products have been used, the percentage weight of each variety based on the quantity of cone hops which was used for the preparation of the input products;
the reference numbers of the certificates issued for the hops and hop products used.
Article 15
Resale
In the case of resale of hop products within the Community, after a certified consignment has been split up, the product shall be accompanied by an invoice or a commercial document drawn up by the vendor stating the reference number of the certificate. The invoice or commercial document shall also bear the following information, taken from the certificate:
the designation of the product;
the gross and/or net weight;
the place of production;
the year of harvest;
the variety;
the place and date of processing.
CHAPTER 4
CERTIFICATE AND MARKING
Article 16
Certificate
In the case of hop cones, the certificate shall include at least the following entries:
the description of the product;
the reference number of the certificate;
the net and/or gross weight;
the hop production area or the place of production as referred to in Article 4(3) (a) of Regulation (EC) No 1952/2005;
the year of harvesting;
the variety;
the mention ‘seeded hops’ or ‘seedless hops’, as appropriate;
at least one of the entries listed in Annex V, applied by the competent certification authority.
The reference number shall be the same for all packages in a consignment.
Article 17
Information on the package
Each package shall bear at least the following entries in one of the Community languages:
the description of the product, including the mentions ‘seeded hops’ or ‘seedless hops’, as appropriate, and ‘prepared hops’ or ‘unprepared hops’, as the case may be;
the variety or varieties;
the reference number of the certificate.
These entries shall appear in legible, indelible characters of uniform size.
Article 18
Hops from experimental strains
In the case of hops from experimental strains in the course of development and produced by a research institute on its own premises or by a producer on behalf of such an institute, entries referred to in Article 16(2)(f) and Article 17(b) may be replaced by a name or number identifying the strain in question.
Article 19
Proof of certification
The entries appearing on each package and the certificate which accompanies the product shall constitute proof of certification.
CHAPTER 5
EXCEPTIONS
Article 20
Specific requirements
In addition, paragraph 2(a) to (d) and (f) shall apply mutatis mutandis, except where the hops are processed or used in their natural state in the brewery itself.
In the case referred to in Article 1(3)(b), the competent certification authority shall, when the hops enter the establishment where they are to be processed, issue a document, upon application by the brewery, on which at least the following entries shall be entered in the course of the processing operations:
a reference identifying the contract;
the recipient brewery;
the processing establishment;
a description of the processed product;
the reference number of the certificate or the attestation of equivalence of the original hops;
the weight of the processed product.
The document referred to in the first subparagraph shall be given a reference number, which must also appear on the packaging.
In the case of blends of hops, the following additional indication shall be included on the document and on the package:
‘Mixture of hops for own use; may not be marketed’.
In the case referred to in Article 1(3)(c), the weight of the package may not exceed:
1 kg in the case of cones or powder;
300 g in the case of extract, powder and the new isomerised products;
A description of the product and its weight must appear on the package.
CHAPTER 6
CERTIFICATION BODIES
Article 21
Competent certification authority
Article 22
Approval of certification centres
On the basis of a risk analysis, but at least twice per calendar year, the competent certification authority shall carry out random on-the-spot checks of certification centres in order to verify compliance with the previous subparagraph. The effectiveness of risk analysis parameters used in previous years shall be assessed on an annual basis.
Approval may not be restored for a period of at least 12 months following the date of withdrawal. On request of the certification centre from which approval was withdrawn, approval shall be restored after two years or, in serious cases, after three years from the date of withdrawal.
CHAPTER 7
COMMUNICATIONS AND PUBLICATION OF LISTS
Article 23
Notification to the Commission
Producing Member States shall notify to the Commission, by 30 June each year at the latest, of:
a list of hop production areas;
a list of the certification centres and the code for each centre;
the names and addresses of the competent certification authorities.
Article 24
Publication of lists
The Commission shall ensure that the list of hop production areas and the list of certification centres and their code numbers are updated annually and available on the web site of the Commission ( 6 ).
CHAPTER 8
FINAL PROVISIONS
Article 25
Repeal
Regulation (EEC) No 1784/77 and Regulation (EEC) No 890/78 are repealed.
References to the repealed Regulations shall be construed as references to this Regulation and shall be read in accordance with the correlation table in Annex VII.
Article 26
Entry into force
This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.
It shall apply from 1 April 2007.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
ANNEX I
MINIMUM MARKETING REQUIREMENTS FOR HOP CONES
(referred to in Article 4)
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Characteristics |
Description |
Maximum content (% of weight) |
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Prepared hops |
Unprepared hops |
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|
(a) Moisture |
Water content |
12 |
14 |
|
(b) Leaves and stalks |
Leaf fragments from branch tendrils, branch tendrils, leaf or cone strigs; to be classed as stalk, cone strigs must be at least 2,5 cm long |
6 |
6 |
|
(c) Hop waste |
Small particles resulting from machine harvesting, varying in colour between dark green and black and which generally do not come from the cone; the maximum contents indicated may include particles of varieties of hops other than those to be certified, amounting to up to 2 % of the weight |
3 |
4 |
|
(d) In the case of ‘seedless hops’, seed |
Mature fruit of the cone |
2 |
2 |
ANNEX II
Methods referred to in Article 4(2) and Article 5
A. SAMPLING METHOD
The following procedure shall be used to take samples of hop cones for determining the moisture content and, where applicable, the extraneous matter content:
1. Sampling
(a) Packed hops
A weight of hops proportional to the weight of the package shall be taken from the number of packages specified in Article 5. Enough samples should be taken to ensure that there are enough cones to be representative of the package.
(b) Hops in a loose pile
Take equal portions from five to ten different places in the pile both at the surface and at various depths to constitute a sample. Place sample in the container as soon as possible. To avoid rapid deterioration, the quantity of hops must be sufficiently large to be highly compressed when the container is closed.
The sample must weigh at least 250 g.
2. Mixture
The samples must be carefully mixed to be representative of the consignment.
3. Sub-sampling
After mixing take one or more representative samples and place them in a waterproof, airtight container such as a metal box, a glass jar or a plastic bag, except where only the extraneous matter content is to be checked.
4. Storage
Except during transport, samples must be stored in a cold place. Care should be taken to allow the samples to return to room temperature inside the container before opening for examination or analysis.
B. METHODS FOR CHECKING THE MOISTURE CONTENT OF HOPS
1. Method (i)
Samples for moisture content should not be ground. It is important that they should be exposed to the air only for the minimum time necessary for their transfer from the container to the weighing vessel (which must have a lid).
Apparatus
Balance sensitive to 0,005 g.
Drying oven electrically heated and thermostated to 105 to 107 °C (the efficacy of the oven should be checked by the copper sulphate test).
Metal dishes 70 to 100 mm in diameter, 20 to 30 mm deep and provided with well-fitting lids.
Ordinary desiccators, suitable for accommodating the dishes and containing a desiccant such as indicator silica gel.
Method
Transfer 3 to 5 g of hops to a dish and close the lid before weighing. Weigh as quickly as possible. Remove the lid and place the dish in the oven for one hour exactly. Replace the lid, place the dish in a desiccator to cool for at least 20 minutes and then weigh the dish.
Calculation
Calculate the loss of weight as a percentage of the original weight of hops. The maximum deviation for individual estimation is 1 %.
2. Method (ii)
Method using either an electronic weighing machine which dries the hops with infra-red rays or hot air, or an electric measuring apparatus, which registers on a scale the degree of humidity of the sample taken.
C. METHOD FOR CHECKING THE EXTRANEOUS MATTER CONTENT
1. Determination of the leaf, stalk and waste content
Sieve five 100 gram samples (or one 250 gram sample) using a 2 to 3 mm sieve. Collect the lupulin, waste and seeds and separate the seeds by hand. Place the samples on one side. Transfer the contents of the 2 to 3 mm sieve to a 8 to 10 mm sieve and sieve again.
The hop cones, leaves, stalks and extraneous matter are collected by hand from the sieve while cone leaves, seeds, lupulin waste and some leaves and stalks pass through. All this is sorted by hand and divided into the following groups:
leaves and stalks,
hops (cone leaves, hop cones and lupulin),
waste,
seeds.
Whereas it is extremely difficult to separate the waste and the lupulin precisely it is possible, using a sieve with a mesh size of 0,8 millimetres, to determine approximately the relative proportions of the waste and the lupulin.
When estimating the proportion of lupulin, it should be taken into account that the density of the lupulin is four times greater than that of the waste.
The various groups are weighed and the percentage which each group represents in the weight of the original sample is determined.
2. Determination of the seed content
Place a 25 g sample in a metal container with a lid and heat in a drying oven for two hours at 115 °C in order to neutralise the sticky resin.
Wrap the dried sample in coarse cotton cloth and rub vigorously or beat mechanically in order to detach the seeds from the hops. Separate the dried and finely fragmented hops from the seeds with a grinder or a 1 mm metal sieve.
Separate any items remaining with the seeds using either a sloping surface covered with emery paper or any other method which gives the same result, i.e. retains the stems and other matter and permits the seeds to roll off.
Weigh the seeds and determine the percentage of seeds relative to the weight of the original sample.
ANNEX III
MARKING OF PACKAGES
(referred to in Article 6(3) and Article 9(3))
Packages shall be marked as follows, depending on the type of package:
for hop cones put up in bales or ballots:
for hop powder in packets:
for hop powder or hop extract in metal tins:
for sealed packages containing a consignment of packets or boxes of powder or extract:
ANNEX IV
Substances referred to in Article 10(4)
Substances permitted in the standardisation of hop extracts:
glucose syrups;
hot water extract prepared from hops.
ANNEX V
ENTRIES REFERRED TO IN ARTICLE 16(2)(h)
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— |
in Bulgarian: Сертифициран продукт – Регулация (ЕK) № 1850/2006, |
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— |
in Spanish: Producto certificado — Reglamento (CE) no 1850/2006, |
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in Czech: Ověřený produkt – Nařízení (ES) č. 1850/2006, |
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in Danish: Certificeret produkt — Forordning (EF) nr. 1850/2006, |
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in German: Zertifiziertes Erzeugnis — Verordnung (EG) Nr. 1850/2006, |
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in Estonian: Sertifitseeritud Produkt – Määrus (EÜ) nr 1850/2006, |
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in Greek: Πιστοποιημένο προϊόν — κανονισμός (ΕΚ) αριθ. 1850/2006, |
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in English: Certified product — Regulation (EC) No 1850/2006, |
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in French: Produit certifié — Règlement (CE) no 1850/2006, |
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in Croatian: Certificirani proizvod — Uredba (EZ) br. 1850/2006, |
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in Italian: Prodotto certificato — Regolamento (CE) n. 1850/2006, |
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in Latvian: Sertificēts produkts – Regula (EK) Nr. 1850/2006, |
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in Lithuanian: Sertifikuotas produktas – Reglamentas (EB) Nr. 1850/2006, |
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in Hungarian: Tanúsított termék – 2006/1850/EK rendelet, |
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in Maltese: Prodott Iccertifikat — Regolament (KE) Nru 1850/2006, |
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in Dutch: Gecertificeerd product — Verordening (EG) nr. 1850/2006, |
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in Polish: Produkt certyfikowany – Rozporządzenie (WE) nr 1850/2006, |
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in Portuguese: Produto certificado — Regulamento (CE) n.o 1850/2006, |
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in Romanian: Produs certificat – Regulamentul (CE) nr. 1850/2006, |
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in Slovak: Certifikovaný výrobok – Nariadenie (ES) č. 1850/2006, |
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in Slovenian: Certificiran pridelek – Uredba (ES) št. 1850/2006, |
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in Finnish: Varmennettu tuote – Asetus (EY) N:o 1850/2006, |
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in Swedish: Certifierad produkt – Förordning (EG) nr 1850/2006. |
ANNEX VI
CODING AND COMPOSITION SEQUENCE OF CERTIFICATE REFERENCE NUMBERS
(referred to in Article 16(4))
1. CERTIFICATION CENTRE
A number between 0 and 100 communicated by the Member States.
2. MEMBER STATES CARRYING OUT CERTIFICATION
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BE |
for Belgium |
|
BG |
for Bulgaria |
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CZ |
for the Czech Republic |
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DK |
for Denmark |
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DE |
for Germany |
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EE |
for Estonia |
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EL |
for Greece |
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ES |
for Spain |
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FR |
for France |
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HR |
for Croatia |
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IE |
for Ireland |
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IT |
for Italy |
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CY |
for Cyprus |
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LV |
for Latvia |
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LT |
for Lithuania |
|
LU |
for Luxembourg |
|
HU |
for Hungary |
|
MT |
for Malta |
|
NL |
for the Netherlands |
|
AT |
for Austria |
|
PL |
for Poland |
|
PT |
for Portugal |
|
RO |
for Romania |
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SI |
for Slovenia |
|
SK |
for Slovakia |
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FI |
for Finland |
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SE |
for Sweden |
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UK |
for the United Kingdom |
3. YEAR OF HARVESTING
The last two figures of the year of harvesting.
4. IDENTIFICATION OF THE CONSIGNMENT
The number given to the consignment by the competent certification authority (e.g. 12 BE 77 170225).
ANNEX VII
Correlation table (referred to in Article 25)
|
Regulation (EEC) No 1784/77 |
Regulation (EEC) No 890/78 |
This Regulation |
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Article 1(1) |
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Article 1(1) |
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Article 1(2) and (3) |
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Article 7 |
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Article 1(4) |
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Article 6(1) |
Article 1 |
Article 2 |
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Article 2 |
Article 3 |
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Article 3 |
Article 4 |
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Article 4 |
Article 5 |
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Article 1(2) to (5) |
Article 7 |
Article 6 |
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Article 8 |
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Article 7 |
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Article 9a |
Article 8 |
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Article 1(2) to (5) |
Article 7 |
Article 9 |
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Article 8 |
Article 10 |
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Article 8a(1), (2) |
Article 11 |
|
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Article 8a(3), (4), (5) |
Article 12 |
|
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Article 9 |
Article 13 |
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Article 8 |
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Article 14 |
|
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Article 9a |
Article 15 |
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Article 2(1) |
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Article 16(1) |
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Article 5(1) |
Article 5 and 5a |
Article 16(2) |
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Article 5(2) |
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Article 16(3) |
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Article 6(1), (2) |
Article 16(4) |
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Article 4 |
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Article 17 |
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Article 5a |
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Article 18 |
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Article 3 |
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Article 19 |
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Article 10 |
Article 20 |
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Article 1(6) |
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Article 21 |
|
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Article 8a(8) |
Article 22 |
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Article 9 |
Articles 6(3) and 11 |
Article 23 |
|
|
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Article 24 |
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Article 25 |
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|
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Article 26 |
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Annex I |
Annex I |
|
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Annex II |
Annex II |
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Annex IV |
Annex III |
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Annex V |
Annex IV |
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Annex IIA |
Annex V |
|
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Annex III |
Annex VI |
|
|
|
Annex VII |
( 1 ) OJ L 314, 30.11.2005, p. 1, corrected by OJ L 317, 3.12.2005, p. 29.
( 2 ) OJ L 200, 8.8.1977, p. 1. Regulation as last amended by the Act of Accession of 2003.
( 3 ) OJ L 117, 29.4.1978, p. 43. Regulation as last amended by Regulation (EC) No 2125/2004 (OJ L 368, 15.12.2004, p. 8).
( 4 ) OJ L 270, 21.10.2003, p. 1.
( 5 ) OJ L 228, 1.9.2009, p. 3.
( 6 ) http://ec.europa.eu