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Document 32010R0242

Commission Regulation (EU) No 242/2010 of 19 March 2010 creating the Catalogue of feed materials (Text with EEA relevance)

OJ L 77, 24.3.2010, p. 17–32 (BG, ES, CS, DA, DE, ET, EL, EN, FR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)

No longer in force, Date of end of validity: 06/07/2011; Repealed by 32011R0575

ELI: http://data.europa.eu/eli/reg/2010/242/oj

24.3.2010   

EN

Official Journal of the European Union

L 77/17


COMMISSION REGULATION (EU) No 242/2010

of 19 March 2010

creating the Catalogue of feed materials

(Text with EEA relevance)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EC) No 767/2009 of the European Parliament and of the Council of 13 July 2009 on the placing on the market and use of feed, amending European Parliament and Council Regulation (EC) No 1831/2003 and repealing Council Directive 79/373/EEC, Commission Directive 80/511/EEC, Council Directives 82/471/EEC, 83/228/EEC, 93/74/EEC, 93/113/EC and 96/25/EC and Commission Decision 2004/217/EC (1), and in particular Article 24(2) thereof,

After consulting the Standing Committee on the Food Chain and Animal Health,

Whereas:

(1)

Article 24 of Regulation (EC) No 767/2009 provides for the creation of a catalogue of feed materials.

(2)

The first version of that catalogue should therefore be created,

HAS ADOPTED THIS REGULATION:

Article 1

The Catalogue of feed materials referred to in Article 24 of Regulation (EC) No 767/2009 is established, as set out in the Annex.

Article 2

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 September 2010.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 19 March 2010.

For the Commission

The President

José Manuel BARROSO


(1)  OJ L 229, 1.9.2009, p. 1.


ANNEX

CATALOGUE OF FEED MATERIALS

PROVISIONS REGARDING THE GLOSSARY

The glossary given below refers to the main processes used for the preparation of feed materials mentioned in 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.

 

Process

Definition

Common name/qualifier

(1)

(2)

(3)

(4)

1

Concentration (1)

Increase in certain contents by removing water or other constituents

Concentrate

2

Decortication (2)

Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others

Decorticated, partially decorticated

3

Drying

Dehydration by artificial or natural processes

Dried (sun or artificially)

4

Extraction

Removal either by organic solvent of fat or oil 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

Extracted (in the case of oil-containing materials), molasses, pulp (in the case of products containing sugar or other water-soluble components)

5

Extrusion

Pressing of material through an orifice under pressure. (See also pregelatinisation)

Extruded

6

Flaking

Rolling of moist heat-treated material

Flakes

7

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

Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali

Hydrolysed

11

Pressing (4)

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

15

Wet-milling

Mechanical separation of the component parts of kernel/grain, sometimes after steeping in water, with or without sulphur dioxide, for the extraction of starch

Germ, gluten, starch

16

Crushing

Mechanical processing of grain or other feed materials to reduce their size

Crushed, crushing

17

Desugaring

Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means

Desugared, partially desugared

Non-exclusive list of the main feed materials

1.   CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS

Number

Name

Description

Compulsory declarations

(1)

(2)

(3)

(4)

1.01

Oats

Grains of Avena sativa L. and other cultivars of oats

 

1.02

Oat flakes

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

Starch

1.03

Oat middlings

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

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 precooked 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

1.14

Rice germ expeller

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

Crude protein

Crude fat

Crude fibre

1.15

Rice germ, extracted

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

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 (7)

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

Starch

1.20

Rye feed

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

Starch

1.21

Rye bran

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

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 (8)

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

Starch

1.25

Wheat feed

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

Crude fibre

1.26

Wheat bran (9)

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

1.27

Wheat germ

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

Crude protein

Crude fat

1.28

Wheat gluten

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

Crude protein

1.29

Wheat gluten feed

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

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 (10)

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

Crude fibre

1.36

Maize bran

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

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 (11)

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 %

1.40

Maize gluten

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

Crude protein

1.41

Maize starch

Technically pure starch obtained from maize

Starch

1.42

Pre-gelatinised maize starch (12)

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

1.45

Distillers’ dried grain (13)

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

Crude protein

1.46

Distillers’ dark grains (14)

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


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

Number

Name

Description

Compulsory declarations

(1)

(2)

(3)

(4)

2.01

Groundnut, partially decorticated, expeller

By-product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. (Maximum 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 (15)

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 (15)

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

Crude protein

Crude fat

Crude fibre

2.07

Rape seed, extracted (15)

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

2.09

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 treatment. (Urease activity maximum 0,4 mg N/g × min.)

 

2.15

Soya (bean), extracted, toasted

By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 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 (16)

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 from which the fibres and part of the husks have been removed. (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

2.23

Niger seed expeller

By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (L.f.) 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. (Minimum botanical purity 93 %)

 

2.28

Linseed expeller

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

Crude protein

Crude fat

Crude fibre

2.29

Linseed, extracted

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

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


3.   LEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTS

Number

Name

Description

Compulsory declarations

(1)

(2)

(3)

(4)

3.01

Chick peas

Seeds of Cicer arietinum L.

 

3.02

Guar meal, extracted

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

Crude protein

3.03

Ervil

Seeds of Ervum ervilia L.

 

3.04

Chickling vetch (17)

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

 


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

Number

Name

Description

Compulsory declarations

(1)

(2)

(3)

(4)

4.01

(Sugar) beet pulp

By-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar beet Beta vulgaris L. ssp. vulgaris var. altissima Doell. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter)

Content of ash insoluble in HCl, if > 3,5 % of dry matter. Total sugar calculated as sucrose, if > 10,5 %

4.02

(Sugar) beet molasses

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

Total sugar calculated as sucrose

Moisture, if > 28 %

4.03

(Sugar) beet pulp, molassed

By-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses have been added. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter)

Total sugar calculated as sucrose

Content of ash insoluble in HCl, if > 3,5 % of dry matter

4.04

(Sugar) beet vinasse

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

Crude protein

Moisture, if > 35 %

4.05

(Beet) Sugar (18)

Sugar extracted from sugar beet

Sucrose

4.06

Sweet potato

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

Starch

4.07

Manioc (19)

Roots of Manihot esculenta Crantz, regardless of their presentation. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter)

Starch

Content of ash insoluble in HCl, if > 3,5 % of dry matter

4.08

Manioc starch (20), 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


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

Number

Name

Description

Compulsory declarations

(1)

(2)

(3)

(4)

5.01

Carob pods

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

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 (21)

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

Crude fibre

5.04

Tomato pulp

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 %


6.   FORAGES AND ROUGHAGE

Number

Name

Description

Compulsory declarations

(1)

(2)

(3)

(4)

6.01

Lucerne meal (22)

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 from 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 (22)

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

Crude protein

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

6.05

Grass meal (22)  (23)

Product obtained by drying and milling young forage plants

Crude protein

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

6.06

Cereals straw (24)

Straw of cereals

 

6.07

Cereals straw, treated (25)

Product obtained by an appropriate treatment of cereals straw

Sodium, if treated with NaOH


7.   OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS

Number

Name

Description

Compulsory declarations

(1)

(2)

(3)

(4)

7.01

(Sugar) cane molasses

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

Total sugar calculated as sucrose

Moisture, if > 30 %

7.02

(Sugar) cane vinasse

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

Crude protein

Moisture, if > 35 %

7.03

(Cane) sugar (26)

Sugar extracted from sugar cane

Sucrose

7.04

Seaweed meal

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

Crude ash


8.   MILK PRODUCTS

Number

Name

Description

Compulsory declarations

(1)

(2)

(3)

(4)

8.01

Skimmed-milk powder

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

Crude protein

Moisture, if > 5 %

8.02

Buttermilk powder

Product obtained by drying the liquid which remains after butter churning

Crude protein

Crude fat

Lactose

Moisture, if > 6 %

8.03

Whey powder

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

Crude protein

Lactose

Moisture, if > 8 %

Crude ash

8.04

Whey powder, low in sugar

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

Crude protein

Lactose

Moisture, if > 8 %

Crude ash

8.05

Whey protein powder (27)

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 %


9.   LAND ANIMAL PRODUCTS

Number

Name

Description

Compulsory declarations

(1)

(2)

(3)

(4)

9.01

Meat meal (28)

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 %)

Crude protein

Crude fat

Crude ash

Moisture, if > 8 %

9.02

Meat-and-bone meal (28)

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

Crude protein

Crude fat

Moisture, if > 8 %

9.05

Poultry meal (28)

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

Crude protein

Crude fat

Crude ash

Ash insoluble in HCl if > 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 if > 3,4 %

Moisture, if > 8 %

9.07

Blood meal

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

Crude protein

Moisture, if > 8 %

9.08

Animal fat (29)

Product composed of fat from warm-blooded land animals

Moisture, if > 1 %


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

Number

Name

Description

Compulsory declarations

(1)

(2)

(3)

(4)

10.01

Fish meal (30)

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

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture, if > 8 %

10.02

Fish solubles, condensed

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

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 %


11.   MINERALS

Number

Name

Description

Compulsory declarations

(1)

(2)

(3)

(4)

11.01

Calcium carbonate (31)

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

Calcium

Ash insoluble in HCl if > 5 %

11.02

Calcium and magnesium carbonate

Natural mixture of calcium carbonate and magnesium carbonate

Calcium

Magnesium

11.03

Calcareous marine algae (Maerl)

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

Calcium

Ash insoluble in HCl if > 5 %

11.04

Magnesium oxide

Technically pure magnesium oxide (MgO)

Magnesium

11.05

Magnesium sulphate

Technically pure magnesium sulphate (MgSO4 7H2O)

Magnesium

Sulphur

11.06

Dicalcium phosphate (32)

Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO4 H2O)

Calcium

Total phosphorus

11.07

Mono-dicalcium phosphate

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

Total phosphorus

Calcium

11.08

Defluorinated rock-phosphate

Product obtained by grinding purified and appropriately defluorinated natural phosphates

Total phosphorus

Calcium

11.09

Degelatinised bone meal

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(H2PO4)2 × H2O)

Total phosphorus

Calcium

11.11

Calcium-magnesium phosphate

Technically pure calcium-magnesium phosphate

Calcium

Magnesium

Total phosphorus

11.12

Mono-ammonium phosphate

Technically pure mono-ammonium phosphate (NH4H2PO4)

Total nitrogen

Total phosphorus

11.13

Sodium chloride (31)

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

Sodium

11.14

Magnesium propionate

Technically pure magnesium propionate

Magnesium

11.15

Magnesium phosphate

Product consisting of technically pure (dibasic) magnesium phosphate (MgHPO4 × H2O)

Total phosphorus

Magnesium

11.16

Sodium-calcium-magnesium phosphate

Product consisting of sodium-calcium-magnesium phosphate

Total phosphorus

Magnesium

Calcium

Sodium

11.17

Mono-sodium phosphate

Technically pure mono-sodium phosphate (NaH2PO H2O)

Total phosphorus

Sodium

11.18

Sodium bicarbonate

Technically pure sodium bicarbonate (NaHCO3)

Sodium


12.   MISCELLANEOUS

Number

Name

Description

Compulsory declarations

(1)

(2)

(3)

(4)

12.01

Bakery and pasta products and by-products (33)

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

Starch

Total sugar calculated as sucrose

12.02

Confectionery products and by-products (33)

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

Total sugar calculated as sucrose

12.03

Products and by-products of pastry and ice-cream making (33)

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

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 (34)

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

Crude fat

Ca (or Na or K, when appropriate)


13.   PRODUCTS AND BY-PRODUCTS FROM FERMENTATION PROCESSES AND AMMONIUM SALTS

2

3

4

Name of product

Designation of nutritive principle or identity of micro-organism

Culture substrate (specifications, if any)

1.1.1.1.

Protein product of fermentation obtained by culture of Methylophilus methylotrophus on methanol

Methylophilus methylotrophus NCIB strain 10.515

Methanol

1.1.2.1.

Protein product of fermentation from natural gas obtained by culture of: Methylococcus capsulatus (Bath), Alcaligenes acidovorans, Bacillus brevis et Bacillus firmus, and the cells of which have been killed

Methylococcus capsulatus (Bath) NCIMB strain 11132

Alcaligenes acidovorans NCIMB strain 12387

Bacillus brevis strain NCIMB strain 13288

Bacillus firmus strain NCIMB strain 13280

Natural gas: (approx. 91 % methane, 5 % ethane, 2 % propane, 0,5 % isobutane, 0,5 % n-butane, 1 % other components), ammonia, mineral salts

All yeasts — obtained from the microorganisms and substrates listed in columns 3 and 4 respectively — the cells of which have been killed —

Saccharomyces cerevisiae,

Saccharomyces carlsbergiensis

Kluyveromyces lactis,

Kluyveromyces fragilis

Candida guilliermondii

Molasses, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid and hydrolysed vegetable fibres

1.4.1.1.

Mycelium, wet by-product from the production of penicillin, ensiled by means of Lactobacillus brevis, plantarum, sake, collenoides and Streptococcus lactis to inactive the penicillin and heat treated

Nitrogenous compound Penicillium chrysogenum ATCC 48271

Different sources of carbohydrates and their hydrolysates

2.2.1.

Ammonium lactate, produced by fermentation with Lactobacillus bulgaricus

CH3CHOHCOONH4

Whey

2.2.2.

Ammonium acetate in aqueuous solution

CH3COONH4

2.2.3.

Ammonium sulfate in aqueous solution

(NH4)2SO4

2.3.1.

Concentrated liquid by-products from the production of L-glutamic acid by fermentation with Corynebacterium melassecola

Ammonium salts and other nitrogenous compounds

Sucrose, molasses, starch products and their hydrolysates

2.3.2.

Concentrated liquid by-products from the production of L-lysine monohydrochloride by fermentation with Brevibacterium lactofermentum

Ammonium salts and other nitrogenous compounds

Sucrose, molasses, starch products and their hydrolysates


(1)  In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’.

(2)  ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked’.

(3)  In French the name ‘issues’ may be used.

(4)  In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ 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.

(7)  Products containing more than 40 % starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’.

(8)  Products containing more than 40 % starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’.

(9)  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.

(10)  Products containing more than 40 % starch may be named as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’.

(11)  This name may be replaced by ‘corn gluten feed’.

(12)  This name may be replaced by ‘extruded maize starch’.

(13)  The name may be supplemented by the grain species.

(14)  This name may be replaced by ‘distillers’ dried grains and ‘solubles’. The name may be supplemented by the grain species.

(15)  Where appropriate the indication ‘low in glucosinolate’ may be added. ‘Low in glucosinolate’ is as defined in European Union legislation.

(16)  The name must be supplemented by the plant species.

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

(18)  This name may be replaced by ‘sucrose’.

(19)  This name may be replaced by ‘tapioca’.

(20)  This name may be replaced by ‘tapioca starch’.

(21)  The name may be supplemented by the fruit species.

(22)  The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.

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

(24)  The cereal species must be indicated in the name.

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

(26)  This name may be replaced by ‘sucrose’.

(27)  This name may be replaced by ‘milk albumin powder’.

(28)  Products containing more than 13 % fat in the dry matter must be qualified as ‘rich in fat’.

(29)  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.).

(30)  Products containing more than 75 % crude protein in the dry matter may be qualified as ‘rich in protein’.

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

(32)  The manufacturing process may be included in the name.

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

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


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