ISSN 1725-2555

doi:10.3000/17252555.L_2011.159.eng

Official Journal

of the European Union

L 159

European flag  

English edition

Legislation

Volume 54
17 June 2011


Contents

 

II   Non-legislative acts

page

 

 

INTERNATIONAL AGREEMENTS

 

 

2011/343/EU

 

*

Council Decision of 9 March 2011 on the conclusion of the Agreement between the European Community and the Hashemite Kingdom of Jordan on Scientific and Technological Cooperation

1

 

 

REGULATIONS

 

*

Council Regulation (EU) No 572/2011 of 16 June 2011 amending Regulation (EU) No 204/2011 concerning restrictive measures in view of the situation in Libya

2

 

*

Council Implementing Regulation (EU) No 573/2011 of 16 June 2011 implementing Article 16(2) of Regulation (EU) No 204/2011 concerning restrictive measures in view of the situation in Libya

5

 

*

Commission Regulation (EU) No 574/2011 of 16 June 2011 amending Annex I to Directive 2002/32/EC of the European Parliament and of the Council as regards maximum levels for nitrite, melamine, Ambrosia spp. and carry-over of certain coccidiostats and histomonostats and consolidating Annexes I and II thereto ( 1 )

7

 

*

Commission Regulation (EU) No 575/2011 of 16 June 2011 on the Catalogue of feed materials ( 1 )

25

 

*

Commission Implementing Regulation (EU) No 576/2011 of 16 June 2011 amending Regulation (EC) No 543/2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat

66

 

*

Commission Implementing Regulation (EU) No 577/2011 of 16 June 2011 amending for the 149th time Council Regulation (EC) No 881/2002 imposing certain specific restrictive measures directed against certain persons and entities associated with Usama bin Laden, the Al-Qaida network and the Taliban

69

 

 

Commission Implementing Regulation (EU) No 578/2011 of 16 June 2011 establishing the standard import values for determining the entry price of certain fruit and vegetables

86

 

 

DECISIONS

 

 

2011/344/EU

 

*

Council Implementing Decision of 30 May 2011 on granting Union financial assistance to Portugal

88

 

*

Council Implementing Decision 2011/345/CFSP of 16 June 2011 implementing Decision 2011/137/CFSP concerning restrictive measures in view of the situation in Libya

93

 

 

2011/346/EU

 

*

Commission Decision of 20 July 2010 on the State aid C 33/09 (ex NN 57/09, CP 191/09) implemented by Portugal in the form of a State guarantee to BPP (notified under document C(2010) 4932)  ( 1 )

95

 

 

2011/347/EU

 

*

Commission Implementing Decision of 16 June 2011 establishing the financial contribution by the Union for the implementation of an epidemiological survey and bluetongue surveillance measures in the context of the emergency measures taken to combat this disease in the Netherlands in 2006 and 2007 (notified under document C(2011) 4146)

105

 

 

IV   Acts adopted before 1 December 2009 under the EC Treaty, the EU Treaty and the Euratom Treaty

 

 

2011/348/EC

 

*

Council Decision of 10 November 2009 on the signing, on behalf of the Community, and provisional application of the Agreement between the European Community and the Hashemite Kingdom of Jordan on Scientific and Technological Cooperation

107

Agreement between the European Community and the Hashemite Kingdom of Jordan on Scientific and Technological Cooperation

108

 


 

(1)   Text with EEA relevance

EN

Acts whose titles are printed in light type are those relating to day-to-day management of agricultural matters, and are generally valid for a limited period.

The titles of all other Acts are printed in bold type and preceded by an asterisk.


II Non-legislative acts

INTERNATIONAL AGREEMENTS

17.6.2011   

EN

Official Journal of the European Union

L 159/1


COUNCIL DECISION

of 9 March 2011

on the conclusion of the Agreement between the European Community and the Hashemite Kingdom of Jordan on Scientific and Technological Cooperation

(2011/343/EU)

THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty on the Functioning of the European Union, and in particular Article 186, in conjunction with point (v) of Article 218(6)(a), thereof,

Having regard to the proposal from the Commission,

Having regard to the consent of the European Parliament,

Whereas:

(1)

The Commission negotiated, on behalf of the Community, an Agreement between the European Community and the Hashemite Kingdom of Jordan on Scientific and Technological Cooperation.

(2)

That Agreement was signed by the representatives of the Parties on 30 November 2009 in Brussels, and has been provisionally applied upon signature pursuant to Article 7(2) of the Agreement, pending its conclusion.

(3)

As a consequence of the entry into force of the Treaty of Lisbon on 1 December 2009, the European Union has replaced and succeeded the European Community.

(4)

The Agreement should be concluded on behalf of the Union,

HAS ADOPTED THIS DECISION:

Article 1

The Agreement between the European Community and the Hashemite Kingdom of Jordan on Scientific and Technological Cooperation is hereby approved on behalf of the Union (1).

Article 2

The President of the Council shall, on behalf of the Union, give the notification provided for in Article 7(2) of the Agreement and make the following notification to the Hashemite Kingdom of Jordan:

‘As a consequence of the entry into force of the Treaty of Lisbon on 1 December 2009, the European Union has replaced and succeeded the European Community and from that date exercises all rights and assumes all obligations of the European Community. Therefore, references to “the European Community” in the text of the Agreement are, where appropriate, to be read as “the European Union”.’

Article 3

This Decision shall enter into force on the day of its adoption.

Done at Brussels, 9 March 2011.

For the Council

The President

CSÉFALVAY Z.


(1)  See page 108 of this Official Journal.


REGULATIONS

17.6.2011   

EN

Official Journal of the European Union

L 159/2


COUNCIL REGULATION (EU) No 572/2011

of 16 June 2011

amending Regulation (EU) No 204/2011 concerning restrictive measures in view of the situation in Libya

THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty on the Functioning of the European Union, and in particular Article 215 thereof,

Having regard to Council Decision 2011/137/CFSP of 28 February 2011 concerning restrictive measures in view of the situation in Libya (1),

Having regard to the joint proposal from the High Representative of the Union for Foreign Affairs and Security Policy and the European Commission,

Whereas:

(1)

Decision 2011/137/CFSP, as amended by Council Decision 2011/332/CFSP (2), provides for a specific derogation in relation to the freezing of the assets of certain entities (ports).

(2)

It is appropriate to ensure the continuation of humanitarian operations and of the provision of materials and supplies for essential civilian needs, as well as operations necessary for evacuations from Libya.

(3)

These measures fall within the scope of the Treaty on the Functioning of the European Union and regulatory action at the level of the Union is therefore necessary in order to implement them, in particular with a view to ensuring their uniform application by economic operators in all Member States.

(4)

In view of the gravity of the situation in Libya and in accordance with Decision 2011/137/CFSP, additional entities should be included in the list of persons and entities subject to restrictive measures set out in Annex III to Council Regulation (EU) No 204/2011 (3).

(5)

In order to ensure that the measures provided for in this Regulation are effective, this Regulation should enter into force on the day of its publication,

HAS ADOPTED THIS REGULATION:

Article 1

Regulation (EU) No 204/2011 is hereby amended as follows:

1.

Article 8a is replaced by the following:

‘Article 8a

By way of derogation from Article 5, the competent authorities in the Member States, as listed in Annex IV, may authorise the release of frozen funds or economic resources belonging to persons, entities or bodies listed in Annex III, or the making available of certain funds or economic resources to persons, entities or bodies listed in Annex III, under such conditions as they deem appropriate, where they consider it necessary for humanitarian purposes, such as the delivery and facilitation of delivery of humanitarian aid, the delivery of materials and supplies necessary for essential civilian needs, including food and agricultural materials for its production, medical products and the provision of electricity, or for evacuations from Libya. The Member State concerned shall inform other Member States and the Commission of authorisations made under this Article within 2 weeks of the authorisation.’;

2.

the following Article is inserted:

‘Article 10a

By way of derogation from Article 5(2), the competent authorities in the Member States, as identified on the websites listed in Annex IV, may authorise the making available of certain funds or economic resources to port authorities listed in Annex III in relation to the execution, until 15 July 2011, of contracts concluded before 7 June 2011, with the exception of contracts relating to oil, gas and refined oil products. The Member State shall inform other Member States and the Commission of authorisations made under this Article within 2 weeks of the authorisation.’.

Article 2

The entities listed in the Annex to this Regulation shall be added to the list set out in Annex III to Regulation (EU) No 204/2011.

Article 3

This Regulation shall enter into force on the day of its publication in the Official Journal of the European Union.

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

Done at Brussels, 16 June 2011.

For the Council

The President

MARTONYI J.


(1)  OJ L 58, 3.3.2011, p. 53.

(2)  OJ L 149, 8.6.2011, p. 10.

(3)  OJ L 58, 3.3.2011, p. 1.


ANNEX

Entities referred to in Article 2

 

Name

Identifying information

Reasons

Date of listing

 

Port authority of Tripoli

Port Authority:

Socialist Ports Company (in respect of the operation of the port of Tripoli)

Tel. +218 21 43946

Under the control of the Qadhafi regime

7.6.2011

 

Port authority of Al Khoms

Port Authority:

Socialist Ports Company (in respect of the operation of the port of Al Khoms)

Tel. +218 21 43946

Under the control of the Qadhafi regime

7.6.2011

 

Port authority of Brega

 

Under the control of the Qadhafi regime

7.6.2011

 

Port authority of Ras Lanuf

Port Authority:

Veba Oil Operations BV

Address: PO Box 690

Tripoli, Libya

Tel. +218 21 333 0081

Under the control of the Qadhafi regime

7.6.2011

 

Port authority of Zawia

 

Under the control of the Qadhafi regime

7.6.2011

 

Port authority of Zuwara

Port Authority:

Port Authority of Zuwara

Address: PO Box 648

Port Affairs and Marine Transport

Tripoli

Libya

Tel. +218 25 25305

Under the control of the Qadhafi regime

7.6.2011


17.6.2011   

EN

Official Journal of the European Union

L 159/5


COUNCIL IMPLEMENTING REGULATION (EU) No 573/2011

of 16 June 2011

implementing Article 16(2) of Regulation (EU) No 204/2011 concerning restrictive measures in view of the situation in Libya

THE COUNCIL OF THE EUROPEAN UNION,

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

Having regard to Council Regulation (EU) No 204/2011 of 2 March 2011 concerning restrictive measures in view of the situation in Libya (1), and in particular Article 16(2) thereof,

Whereas:

In view of the developments in Libya, the list of persons and entities subject to restrictive measures set out in Annex III to Regulation (EU) No 204/2011 should be amended,

HAS ADOPTED THIS REGULATION:

Article 1

The entry for the person set out in the Annex to this Regulation shall be deleted from the list set out in Annex III to Regulation (EU) No 204/2011.

Article 2

This Regulation shall enter into force on the day of its publication in the Official Journal of the European Union.

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

Done at Brussels, 16 June 2011.

For the Council

The President

MARTONYI J.


(1)  OJ L 58, 3.3.2011, p. 1.


ANNEX

Person referred to in Article 1

14.

ZARTI, Mustafa


17.6.2011   

EN

Official Journal of the European Union

L 159/7


COMMISSION REGULATION (EU) No 574/2011

of 16 June 2011

amending Annex I to Directive 2002/32/EC of the European Parliament and of the Council as regards maximum levels for nitrite, melamine, Ambrosia spp. and carry-over of certain coccidiostats and histomonostats and consolidating Annexes I and II thereto

(Text with EEA relevance)

THE EUROPEAN COMMISSION,

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

Having regard to Directive 2002/32/EC of the European Parliament and of the Council of 7 May 2002 on undesirable substances in animal feed (1), and in particular Article 8(1) and the first indent of Article 8(2) thereof,

Whereas:

(1)

Directive 2002/32/EC provides that the use of products intended for animal feed that contain levels of undesirable substances exceeding the maximum levels laid down in Annex I to that Directive is prohibited. For certain undesirable substances, Member States are to carry out investigations identifying the sources of those substances if the thresholds set out in Annex II of that Directive are exceeded.

(2)

As regards nitrite, it was found that the products and by-products from sugar beet and sugarcane and from the starch production contain under certain conditions levels of nitrite exceeding the maximum levels recently established in Annex I to Directive 2002/32/EC. Furthermore, it appears that the method of analysis for the determination of nitrite in feed does not always provide reliable analytical results with regard to the products and by-products from sugar beet and sugarcane and from the starch production. Given that the European Food Safety Authority (EFSA) concluded in its opinion of 25 March 2009 (2) that the presence of nitrite in animal products does not raise any concern for human health, the products concerned should be exempted for the time being from the maximum level for nitrite in feed materials, while nitrite levels in those products and appropriate methods of analysis are further examined.

(3)

As regards melamine, the EFSA adopted on 18 March 2010 a scientific opinion on melamine in food and feed (3). EFSA findings show that exposure to melamine can result in the formation of crystals in the urinary tract. These crystals cause proximal tubular damage and have been observed in animals and children as a result of incidents involving adulteration of feed and infant formula with melamine, leading to fatalities in some instances. The Codex Alimentarius Commission has established maximum levels for melamine in feed and food (4). It is appropriate to include these maximum levels in Annex I to Directive 2002/32/EC to protect animal and public health as these levels are in accordance with the conclusions of the EFSA opinion. It is appropriate to exempt some feed additives from the maximum levels as they contain unavoidably a level of melamine above the maximum level as a result of the normal production process.

(4)

As regards Ambrosia spp., EFSA concluded in its opinion of 4 June 2010 (5) that bird feed may be an important means of Ambrosia spp. dispersal, especially in previously uninfested areas, as it often contains significant quantities of unprocessed seeds of Ambrosia spp. Therefore, the prevention of the use of bird feed contaminated with unprocessed seeds of Ambrosia spp. is likely to attenuate the further dispersal of Ambrosia spp. in the Union. Ambrosia spp. are of public health concern due to the allergenic properties of their pollen. Inhalation of the plant pollen may, amongst other conditions, cause rhino-conjunctivitis and asthma. There is also some evidence for allergenicity of Ambrosia spp. pollen in animals. It is therefore appropriate to limit the presence of Ambrosia spp. seeds in feed materials and compound feed containing unground grains and seeds and to establish a maximum level of Ambrosia spp. seeds in unground grains and seeds as low as reasonably achievable (ALARA) by good agricultural practices and cleaning techniques.

(5)

As regards coccidiostats and histomonostats, transfer from one production lot to another may occur when such substances are used as authorised feed additives. Such transfer may result in the contamination of feed produced subsequently by the presence of technically unavoidable traces of such substances, referred to as unavoidable carry-over or cross-contamination, in feed for which coccidiostats and histomonostats are not authorised, referred to as non-target feed. Taking into account the application of good manufacturing practices, maximum levels of unavoidable carry-over of coccidiostats or histomonostats in non-target feed should be established following the ALARA (As Low As Reasonably Achievable) principle. For the purpose of enabling the feed manufacturer to manage unavoidable carry-over, a carry-over rate of approximately 3 % of the authorised maximum content should be considered acceptable as regards feed for less sensitive non-target animal species while a carry-over rate of approximately 1 % of the authorised maximum content should be considered acceptable for feed intended to sensitive non-target animal species and feed used for the period before slaughter. The carry-over rate of 1 % should also be considered acceptable for cross-contamination of other feed for target species to which no coccidiostats or histomonostats are added, and as regards non-target feed for ‘continuous food-producing animals’, such as dairy cows or laying hens, where there is evidence of transfer from feed to food of animal origin. Where feed materials are fed directly to the animals or where complementary feedingstuffs are used, this should not lead to an exposure of the animals to a higher level of coccidiostats or histomonostats than the corresponding maximum levels of exposure where only complete feedingstuffs are used in a daily ration.

(6)

As regards the coccidiostats narasin, nicarbazin and lasalocid-sodium, Annex I to Directive 2002/32/EC should be amended to take into account recent modifications of the authorisations of those substances and Commission Regulation (EC) No 124/2009 of 10 February 2009 setting maximum levels for the presence of coccidiostats or histomonostats in food resulting from the unavoidable carry-over of these substances in non-target feed (6) should consequently be amended.

(7)

Annexes I and II to Directive 2002/32/EC had already been adapted substantially and many times in the past. It is therefore appropriate to consolidate those Annexes. To improve the clarity and readability of those Annexes, it is appropriate to restructure them and to harmonise terminology. Given that the provisions contained in the Annexes have a direct application and are binding in their entirety, it is appropriate to establish these Annexes by a Regulation.

(8)

The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on the Food Chain and Animal Health and neither the European Parliament nor the Council has opposed them,

HAS ADOPTED THIS REGULATION

Article 1

Annexes I and II to Directive 2002/32/EC are replaced by the text in the Annex to this Regulation.

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 July 2011.

The provisions as regards Ambrosia spp. shall apply from 1 January 2012.

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

Done at Brussels, 16 June 2011.

For the Commission

The President

José Manuel BARROSO


(1)  OJ L 140, 30.5.2002, p. 10.

(2)  EFSA Panel on Contaminants in the Food Chain, Scientific Opinion on Nitrite as undesirable substances in animal feed, The EFSA Journal (2009) 1017, 1-47. Available online: http://www.efsa.europa.eu/en/scdocs/doc/1017.pdf

(3)  EFSA Panel on Contaminants in the Food Chain (CONTAM) and EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Melamine in Food and Feed. EFSA Journal 2010; 8(4):1573. [145 pp.]. doi:10.2903/j.efsa.2010.1573. Available online: http://www.efsa.europa.eu/en/scdocs/doc/1573.pdf

(4)  Report on the Thirty-Third Session of the Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission, Geneva, Switzerland, 5-9 July 2010 (ALINORM 10/33/REP).

(5)  EFSA Panel on Contaminants in the Food Chain (CONTAM), EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) and EFSA Panel on Plant Health (PLH); Scientific Opinion on the effect on public or animal health or on the environment on the presence of seeds of Ambrosia spp. in animal feed. EFSA Journal 2010; 8(6):1566 [37 pp.]. doi:10.2903/j.efsa.2010.1566. Available online: http://www.efsa.europa.eu/en/scdocs/doc/1566.pdf

(6)  OJ L 140, 11.2.2009, p. 7.


ANNEX

Annexes I and II to Directive 2002/32/EC are replaced by the following:

ANNEX I

MAXIMUM LEVELS OF UNDESIRABLE SUBSTANCES, AS REFERRED TO IN ARTICLE 3(2)

SECTION I:   INORGANIC CONTAMINANTS AND NITROGENOUS COMPOUNDS

Undesirable substance

Products intended for animal feed

Maximum content in mg/kg (ppm) relative to a feed with a moisture content of 12 %

1.

Arsenic (1)

Feed materials

2

with the exception of:

 

meal made from grass, from dried lucerne and from dried clover, and dried sugar beet pulp and dried molasses sugar beet pulp,

4

palm kernel expeller,

4 (2)

phosphates and calcareous marine algae,

10

calcium carbonate,

15

magnesium oxide and magnesium carbonate,

20

fish, other aquatic animals and products derived thereof,

25 (2)

seaweed meal and feed materials derived from seaweed.

40 (2)

Iron particles used as tracer.

50

Feed additives belonging to the functional groups of compounds of trace elements

30

with the exception of:

 

cupric sulphate pentahydrate and cupric carbonate,

50

zinc oxide, manganous oxide and cupric oxide.

100

Complementary feed

4

with the exception of:

 

mineral feed.

12

Complete feed

2

with the exception of:

 

complete feed for fish and fur animals.

10 (2)

2.

Cadmium

Feed materials of vegetable origin.

1

Feed materials of animal origin.

2

Feed materials of mineral origin

2

with the exception of:

 

phosphates.

10

Feed additives belonging to the functional group of compounds of trace elements

10

with the exception of:

 

cupric oxide, manganous oxide, zinc oxide and manganous sulphate monohydrate.

30

Feed additives belonging to the functional groups of binders and anti-caking agents.

2

Premixtures (6)

15

Complementary feed

0,5

with the exception of:

 

mineral feed

 

- -

containing < 7 % phosphorus (8),

5

- -

containing ≥ 7 % phosphorus (8),

0,75 per 1 % phosphorus (8), with a maximum of 7,5

complementary feed for pet animals.

2

Complete feed

0,5

with the exception of:

 

complete feed for cattle (except calves), sheep (except lambs), goats (except kids) and fish,

1

complete feed for pet animals.

2

3.

Fluorine (7)

Feed materials

150

with the exception of:

 

feed materials of animal origin except marine crustaceans such as marine krill,

500

marine crustaceans such as marine krill,

3 000

phosphates,

2 000

calcium carbonate,

350

magnesium oxide,

600

calcareous marine algae.

1 000

Vermiculite (E 561).

3 000

Complementary feed:

 

containing ≤ 4 % phosphorus (8),

500

containing > 4 % phosphorus (8).

125 per 1 % phosphorus (8)

Complete feed

150

with the exception of:

 

complete feed for pigs,

100

complete feed for poultry (except chicks) and fish,

350

complete feed for chicks,

250

complete feed for cattle, sheep and goats

 

- -

in lactation,

30

- -

other.

50

4.

Lead

Feed materials

10

with the exception of:

 

forage (3),

30

phosphates and calcareous marine algae,

15

calcium carbonate,

20

yeasts.

5

Feed additives belonging to the functional group of compounds of trace elements

100

with the exception of:

 

zinc oxide,

400

manganous oxide, ferrous carbonate, cupric carbonate.

200

Feed additives belonging to the functional group of binders and anti-caking agents

30

with the exception of:

 

clinoptilolite of volcanic origin.

60

Premixtures (6).

200

Complementary feed

10

with the exception of:

 

mineral feed.

15

Complete feed.

5

5.

Mercury (4)

Feed materials

0,1

with the exception of:

 

fish, other aquatic animals and products derived thereof,

0,5

calcium carbonate.

0,3

Compound feed

0,1

with the exception of:

 

mineral feed,

0,2

compound feed for fish,

0,2

compound feed for dogs, cats and fur animals.

0,3

6.

Nitrite (5)

Feed materials

15

with the exception of:

 

fishmeal,

30

silage,

products and by-products from sugar beet and sugarcane and from starch production.

Complete feed

15

with the exception of:

 

complete feed for dogs and cats with a moisture content exceeding 20 %.

7.

Melamine (9)

Feed

2,5

with the exception of the feed additives:

 

guanidino acetic acid (GAA),

urea,

biuret.


SECTION II:   MYCOTOXINS

Undesirable substance

Products intended for animal feed

Maximum content in mg/kg (ppm) relative to a feed with a moisture content of 12 %

1.

Aflatoxin B1

Feed materials

0,02

Complementary and complete feed

0,01

with the exception of:

 

compound feed for dairy cattle and calves, dairy sheep and lambs, dairy goats and kids, piglets and young poultry animals,

0,005

compound feed for cattle (except dairy cattle and calves), sheep (except dairy sheep and lambs), goats (except dairy goats and kids), pigs (except piglets) and poultry (except young animals).

0,02

2.

Rye ergot (Claviceps purpurea)

Feed materials and compound feed containing unground cereals.

1 000


SECTION III:   INHERENT PLANT TOXINS

Undesirable substance

Products intended for animal feed

Maximum content in mg/kg (ppm) relative to a feed with a moisture content of 12 %

1.

Free gossypol

Feed materials

20

with the exception of:

 

cottonseed,

5 000

cottonseed cakes and cottonseed meal.

1 200

Complete feed

20

with the exception of:

 

complete feed for cattle (except calves),

500

complete feed for sheep (except lambs) and goats (except kids),

300

complete feed for poultry (except laying hens) and calves,

100

complete feed for rabbits, lambs, kids and pigs (except piglets).

60

2.

Hydrocyanic acid

Feed materials

50

with the exception of:

 

linseed,

250

linseed cakes,

350

manioc products and almond cakes.

100

Complete feed

50

with the exception of:

 

complete feed for young chickens (< 6 weeks).

10

3.

Theobromine

Complete feed

300

with the exception of:

 

complete feed for pigs,

200

complete feed for dogs, rabbits, horses and fur animals.

50

4.

vinyl thiooxazolidone (5-vinyloxazolidine-2-thione)

Complete feed for poultry

1 000

with the exception of:

 

complete feed for laying hens.

500

5.

Volatile mustard oil (10)

Feed materials

100

with the exception of:

 

rapeseed cakes.

4 000

Complete feed

150

with the exception of:

 

complete feed for cattle (except calves), sheep (except lambs) and goats (except kids),

1 000

complete feed for pigs (except piglets) and poultry.

500


SECTION IV:   ORGANOCHLORINE COMPOUNDS (EXCEPT DIOXINS AND PCBs)

Undesirable substance

Products intended for animal feed

Maximum content in mg/kg (ppm) relative to a feed with a moisture content of 12 %

1.

Aldrin (11)

Feed materials and compound feed

0,01 (12)

2.

Dieldrin (11)

with the exception of:

 

fats and oils,

0,1 (12)

compound feed for fish.

0,02 (12)

3.

Camphechlor (toxaphene) – sum of indicator congeners CHB 26, 50 and 62 (13)

Fish, other aquatic animals and products derived thereof

0,02

with the exception of

 

fish oil.

0,2

Complete feed for fish.

0,05

4.

Chlordane (sum of cis- and trans-isomers and of oxychlordane, expressed as chlordane)

Feed materials and compound feed

0,02

with the exception of:

 

fats and oils.

0,05

5.

DDT (sum of DDT-, DDD- (or TDE-) and DDE-isomers, expressed as DDT)

Feed materials and compound feed

0,05

with the exception of:

 

fats and oils.

0,5

6.

Endosulfan (sum of alpha- and beta- isomers and of endosulfansulphate expressed as endosulfan)

Feed materials and compound feed

0,1

with the exception of:

 

maize and maize products derived from the processing thereof,

0,2

oilseeds and products derived from the processing thereof, except crude vegetable oil,

0,5

crude vegetable oil,

1,0

complete feed for fish.

0,005

7.

Endrin (sum of endrin and of delta-ketoi-endrin, expressed as endrin)

Feed materials and compound feed

0,01

with the exception of:

 

fats and oils.

0,05

8.

Heptachlor (sum of heptachlor and of heptachlorepoxide, expressed as heptachlor)

Feed materials and compound feed

0,01

with the exception of:

 

fats and oils.

0,2

9.

Hexachlorobenzene (HCB)

Feed materials and compound feed

0,01

with the exception of:

 

fats and oils.

0,2

10.   

Hexachlorocyclohexane (HCH)

alpha-isomers

Feed materials and compound feed

0,02

with the exception of:

 

fats and oils.

0,2

beta-isomers

Feed materials

0,01

with the exception of:

 

fats and oils.

0,1

Compound feed

0,01

with the exception of:

 

compound feed for dairy cattle.

0,005

gamma-isomers

Feed materials and compound feed

0,2

with the exception of:

 

fats and oils.

2,0


SECTION V:   DIOXINS AND PCBs

Undesirable substance

Products intended for animal feed

Maximum content in ng WHO-PCDD/F-TEQ/kg (ppt) ( (14), (15)) relative to a feed with a moisture content of 12 %

1.

Dioxins (sum of polychlorinated dibenzo-para-dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs)) expressed in World Health Organisation (WHO) toxic equivalents, using the WHO –TEFs (toxic equivalency factors, 1997 (17))

Feed materials of plant origin

0,75

with the exception of:

 

vegetable oils and their by-products

0,75

Feed materials of mineral origin

1,0

Feed materials of animal origin:

 

Animal fat, including milk fat and egg fat

2,0

Other land animal products including milk and milk products and eggs and egg products.

0,75

Fish oil

6,0

Fish, other aquatic animals and products derived thereof with the exception of fish oil and fish protein hydrolysates containing more than 20 % fat (16)

1,25

Fish protein hydrolysates containing more than 20 % fat.

2,25

The feed additives kaolinitic clay, calcium sulphate dihydrate, vermiculite, natrolite-phonolite, synthetic calcium aluminates and clinoptilolite of sedimentary origin belonging to the functional groups of binders and anti-caking agents.

0,75

Feed additives belonging to the functional group of compounds of trace elements.

1,0

Premixtures

1,0

Compound feed

0,75

with the exception of:

 

compound feed for pet animals and fish,

2,25

compound feed for fur animals.

2.

Sum of dioxins and dioxin-like PCBs (sum of polychlorinated dibenzo-para-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs) and polychlorinated biphenyls (PCBs)) expressed in World Health Organisation (WHO) toxic equivalents, using the WHO-TEFs (toxic equivalency factors, 1997 (17))

Feed materials of plant origin

1,25

with the exception of:

 

vegetable oils and their by-products.

1,5

Feed materials of mineral origin

1,5

Feed materials of animal origin:

 

Animal fat, including milk fat and egg fat,

3,0

Other land animal products including milk and milk products and eggs and egg products.

1,25

Fish oil

24,0

Fish, other aquatic animals and products derived thereof with the exception of fish oil and fish protein hydrolysates containing more than 20 % fat (16)

4,5

Fish protein hydrolysates containing more than 20 % fat.

11,0

The feed additives kaolinitic clay, calcium sulphate dihydrate, vermiculite, natrolite-phonolite, synthetic calcium aluminates and clinoptilolite of sedimentary origin belonging to the functional groups of binders and anti-caking agents.

1,5

Feed additives belonging to the functional group of compounds of trace elements.

1,5

Premixtures

1,5

Compound feed

1,5

with the exception of:

 

compound feed for pet animals and fish,

7,0

compound feed for fur animals.


SECTION VI:   HARMFUL BOTANICAL IMPURITIES

Undesirable substance

Products intended for animal feed

Maximum content in mg/kg (ppm) relative to a feed with a moisture content of 12 %

1.

Weed seeds and unground and uncrushed fruits containing alkaloids, glucosides or other toxic substances separately or in combination including

Feed materials and compound feed

3 000

Datura sp.

 

1 000

2.

Crotalaria spp.

Feed materials and compound feed

100

3.

Seeds and husks from Ricinus communis L., Croton tiglium L. and Abrus precatorius L. as well as their processed derivatives (18), separately or in combination

Feed materials and compound feed

10 (19)

4.

Unhusked beech mast – Fagus silvatica L.

5.

Purghera – Jatropha curcas L.

6.

Indian mustard – Brassica juncea (L.) Czern. And Coss. ssp. integrifolia (West.) Thell.

7.

Sareptian mustard – Brassica juncea (L.) Czern. And Coss. ssp.juncea

8.

Chinese mustard – Brassica juncea (L.) Czern. And Coss. ssp. juncea var. lutea Batalin

9.

Black mustard – Brassica nigra (L.) Koch

10.

Ethiopian mustard – Brassica carinata A. Braun

Feed materials and compound feed

Seeds and fruit of the plant species listed opposite as well as their processed derivatives may only be present in feed in trace amounts not quantitatively determinable

11.

Seeds from Ambrosia spp.

Feed materials

50

with the exception of:

 

Millet (grains of Panicum miliaceum L.) and sorghum (grains of Sorghum bicolor (L) Moench s.l.) not directly fed to animals.

200

Compound feed containing unground grains and seeds

50


SECTION VII:   AUTHORISED FEED ADDITIVES IN NON-TARGET FEED FOLLOWING UNAVOIDABLE CARRY-OVER

Coccidiostat

Products intended for animal feed (20)

Maximum content in mg/kg (ppm) relative to a feed with a moisture content of 12 %

1.

Decoquinate

Feed materials

0,4

Compound feed for

 

laying birds and chickens reared for laying (> 16 weeks),

0,4

chickens for fattening for the period before slaughter in which the use of decoquinate is prohibited (withdrawal feed),

0,4

other animal species.

1,2

Premixtures for use in feed in which the use of decoquinate is not authorised.

 (21)

2.

Diclazuril

Feed materials

0,01

Compound feed for

 

laying birds, chickens reared for laying (> 16 weeks) and turkeys for fattening (> 12 weeks),

0,01

rabbits for fattening and breeding for the period before slaughter in which the use of diclazuril is prohibited (withdrawal feed),

0,01

other animal species other than chickens reared for laying (< 16 weeks), chickens for fattening, guinea fowl and turkeys for fattening (< 12 weeks).

0,03

Premixtures for use in feed in which the use of diclazuril is not authorised.

 (21)

3.

Halofuginone hydrobromide

Feed materials

0,03

Compound feed for

 

laying birds, chickens reared for laying and turkeys (> 12 weeks),

0,03

chickens for fattening and turkeys (< 12 weeks) for the period before slaughter in which the use of halofuginone hydrobromide is prohibited (withdrawal feed),

0,03

other animal species.

0,09

Premixtures for use in feed in which the use of halofuginone hydrobromide is not authorised.

 (21)

4.

Lasalocid sodium

Feed materials

1,25

Compound feed for

 

dogs, calves, rabbits, equine species, dairy animals, laying birds, turkeys (> 16 weeks) and chickens reared for laying (> 16 weeks),

1,25

chickens for fattening, chickens reared for laying (< 16 weeks) and turkeys (< 16 weeks) for the period before slaughter in which the use of lasalocid sodium is prohibited (withdrawal feed),

1,25

other animal species.

3,75

Premixtures for use in feed in which the use of lasalocid sodium is not authorised

 (21)

5.

Maduramicin ammonium alpha

Feed materials

0,05

Compound feed for

 

equine species, rabbits, turkeys (> 16 weeks), laying birds and chickens reared for laying (> 16 weeks),

0,05

chickens for fattening and turkeys (< 16 weeks) for the period before slaughter in which the use of maduramicin ammonium alpha is prohibited (withdrawal feed),

0,05

other animal species.

0,15

Premixtures for use in feed in which the use of maduramicin ammonium alpha is not authorised.

 (21)

6.

Monensin sodium

Feed materials

1,25

Compound feed for

 

equine species, dogs, small ruminants (sheep and goat), ducks, bovine, dairy cattle, laying birds, chickens reared for laying (> 16 weeks) and turkeys (> 16 weeks),

1,25

chickens for fattening, chickens reared for laying (< 16 weeks) and turkeys (< 16 weeks) for the period before slaughter in which the use of monensin sodium is prohibited (withdrawal feed),

1,25

other animal species.

3,75

Premixtures for use in feed in which the use of monensin sodium is not authorised.

 (21)

7.

Narasin

Feed materials

0,7

Compound feed for

 

turkeys, rabbits, equine species, laying birds and chickens reared for laying (> 16 weeks),

0,7

other animal species.

2,1

Premixtures for use in feed in which the use of narasin is not authorised.

 (21)

8.

Nicarbazin

Feed materials

1,25

Compound feed for

 

equine species, laying birds and chickens reared for laying (> 16 weeks),

1,25

other animal species.

3,75

Premixtures for use in feed in which the use of nicarbazin (alone or in combination with narasin) is not authorised.

 (21)

9.

Robenidine hydrochloride

Feed materials

0,7

Compound feed for

 

laying birds and chickens reared for laying (> 16 weeks),

0,7

chickens for fattening, rabbits for fattening and breeding and turkeys for the period before slaughter in which the use of robenidine hydrochloride is prohibited (withdrawal feed),

0,7

other animal species.

2,1

Premixtures for use in feed in which the use of robenidine hydrochloride is not authorised.

 (21)

10.

Salinomycin sodium

Feed materials

0,7

Compound feed for

 

equine species, turkeys, laying birds and chickens reared for laying (> 12 weeks),

0,7

chickens for fattening, chickens reared for laying (< 12 weeks) and rabbits for fattening for the period before slaughter in which the use of salinomycin sodium is prohibited (withdrawal feed),

0,7

other animal species.

2,1

Premixtures for use in feed in which the use of salinomycin sodium is not authorised

 (21)

11.

Semduramicin sodium

Feed materials

0,25

Compound feed for

 

laying birds and chickens reared for laying (> 16 weeks),

0,25

chickens for fattening for the period before slaughter in which the use of semduramicin sodium is prohibited (withdrawal feed),

0,25

other animal species.

0,75

Premixtures for use in feed in which the use of semduramicin sodium is not authorised.

 (21)

ANNEX II

ACTION THRESHOLDS TRIGGERING INVESTIGATIONS BY MEMBER STATES, AS REFERRED TO IN ARTICLE 4(2)

SECTION:

DIOXINS AND PCBs

Undesirable substances

Products intended for animal feed

Action threshold in ng WHO-PCDD/F-TEQ/kg (ppt) (23), (24) relative to a feed with a moisture content of 12 %

Comments and additional information (e.g. nature of investigations to be performed)

1.

Dioxins (sum of polychlorinated dibenzo-para-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs)) expressed in World Health Organisation (WHO) toxic equivalents, using the WHO-TEFs (toxic equivalency factors, 1997 (22))

Feed materials of plant origin

0,5

 (25)

with the exception of:

 

 

vegetable oils and their by-products,

0,5

 (25)

Feed materials of mineral origin

0,5

 (25)

Feed materials of animal origin:

 

 

Animal fat, including milk fat and egg fat,

1,0

 (25)

Other land animal products including milk and milk products and eggs and egg products.

0,5

 (25)

Fish oil

5,0

 (26)

Fish, other aquatic animals, and products and by-products with the exception of fish oil and fish protein hydrolysates containing more than 20 % fat (24).

1,0

 (26)

Fish protein hydrolysates containing more than 20 % fat.

1,75

 (26)

Feed additives belonging to the functional groups of binders and anti-caking agents.

0,5

 (26)

Feed additives belonging to the functional group of compounds of trace elements

0,5

 (25)

Premixtures

0,5

 (25)

Compound feed

0,5

 (25)

with the exception of:

 

 

compound feed for pet animals and fish,

1,75

 (26)

compound feed for fur animals.

 

2.

Dioxin-like PCBs (sum of polychlorinated biphenyls (PCBs)) expressed in World Health Organisation (WHO) toxic equivalents, using the WHO-TEFs (toxic equivalency factors, 1997 (22))

Feed materials of plant origin

0,35

 (25)

with the exception of:

 

 

vegetable oils and their by-products,

0,5

 (25)

Feed materials of mineral origin

0,35

 (25)

Feed materials of animal origin:

 

 

Animal fat, including milk fat and egg fat,

0,75

 (25)

Other land animal products including milk and milk products and eggs and egg products.

0,35

 (25)

Fish oil

14,0

 (26)

Fish, other aquatic animals, and products derived thereof with the exception of fish oil and fish protein hydrolysates containing more than 20 % fat (24),

2,5

 (26)

Fish protein hydrolysates containing more than 20 % fat.

7,0

 (26)

Feed additives belonging to the functional groups of binders and anti-caking agents.

0,5

 (25)

Feed additives belonging to the functional group of compounds of trace elements.

0,35

 (25)

Premixtures

0,35

 (25)

Compound feed

0,5

 (25)

with the exception of:

 

 

compound feed for pet animals and fish,

3,5

 (26)

compound feed for fur animals.

 


(1)  The maximum levels refer to total arsenic.

(2)  Upon request of the competent authorities, the responsible operator must perform an analysis to demonstrate that the content of inorganic arsenic is lower than 2 ppm. This analysis is of particular importance for the seaweed species Hizikia fusiforme.

(3)  Forage includes products intended for animal feed such as hay, silage, fresh grass, etc.

(4)  The maximum levels refer to total mercury.

(5)  The maximum levels are expressed as sodium nitrite.

(6)  The maximum level established for premixtures takes into account the additives with the highest level of lead and cadmium and not the sensitivity of the different animal species to lead and cadmium. As provided in Article 16 of Regulation (EC) No 1831/2003 of the European Parliament and of the Council of 22 September 2003 on additives for use in animal nutrition (OJ L 268, 18.10.2003, p. 29), in order to protect animal and public health, it is the responsibility of the producer of premixtures to ensure that, in addition to compliance with the maximum levels for premixtures, the instructions for use on the premixture are in accordance with the maximum levels for complementary and complete feed.

(7)  Maximum levels refer to an analytical determination of fluorine, whereby extraction is performed with hydrochloric acid 1 N for 20 minutes at ambient temperature. Equivalent extraction procedures can be applied for which it can be demonstrated that the used extraction procedure has an equal extraction efficiency.

(8)  The % of phosphorus is relative to a feed with a moisture content of 12 %.

(9)  The maximum level refers to melamine only. The inclusion of the structurally related compounds cyanuric acid, ammeline and ammelide in the maximum level will be considered at a later stage.

(10)  The maximum levels are expressed as allyl isothiocyanate.

(11)  Singly or combined expressed as dieldrin.

(12)  Maximum level for aldrin and dieldrin, singly or combined, expressed as dieldrin.

(13)  Numbering system according to Parlar, prefixed by either CHB or “Parlar”:

 

CHB 26: 2-endo,3-exo,5-endo,6-exo,8,8,10,10-octochlorobornane,

 

CHB 50: 2-endo,3-exo,5-endo,6-exo,8,8,9,10,10-nonachlorobornane,

 

CHB 62: 2,2,5,5,8,9,9,10,10-nonachlorobornane.

(14)  Upper-bound concentrations; upper-bound concentrations are calculated on the assumption that all values of the different congeners below the limit of quantification are equal to the limit of quantification.

(15)  The separate maximum level for dioxins (PCDD/F) remains applicable for a temporary period. The products intended for animal feed mentioned in point 1 have to comply both with the maximum levels for dioxins and with the maximum levels for the sum of dioxins and dioxin-like PCBs during that temporary period.

(16)  Fresh fish and other aquatic animals directly delivered and used without intermediate processing for the production of feed for fur animals are not subject to the maximum levels, while maximum levels of 4,0 ng WHO-PCDD/F-TEQ/kg product and 8,0 ng WHO-PCDD/F-PCB-TEQ/kg product are applicable to fresh fish and 25,0 ng WHO-PCDD/F-PCB-TEQ/kg product to fish liver used for the direct feeding of pet animals, zoo and circus animals or used as feed material for the production of pet food. The products or processed animal proteins produced from these animals (fur animals, pet animals, zoo and circus animals) cannot enter the food chain and cannot be fed to farmed animals which are kept, fattened or bred for the production of food.

(17)  WHO-TEFs for human risk assessment based on the conclusions of the World Health Organisation meeting in Stockholm, Sweden, 15-18 June 1997 (Van den Berg et al., (1998) Toxic Equivalency Factors (TEFs) for PCBs, PCDDs, PCDFs for Humans and for Wildlife. Environmental Health Perspectives, 106(12), 775).

Congener

TEF value

Dibenzo-p-dioxins (“PCDDs”) and dibenzofurans (PCDFs)

2,3,7,8-TCDD

1

1,2,3,7,8-PeCDD

1

1,2,3,4,7,8-HxCDD

0,1

1,2,3,6,7,8-HxCDD

0,1

1,2,3,7,8,9-HxCDD

0,1

1,2,3,4,6,7,8-HpCDD

0,01

OCDD

0,0001

2,3,7,8-TCDF

0,1

1,2,3,7,8-PeCDF

0,05

2,3,4,7,8-PeCDF

0,5

1,2,3,4,7,8-HxCDF

0,1

1,2,3,6,7,8-HxCDF

0,1

1,2,3,7,8,9-HxCDF

0,1

2,3,4,6,7,8-HxCDF

0,1

1,2,3,4,6,7,8-HpCDF

0,01

1,2,3,4,7,8,9-HpCDF

0,01

OCDF

0,0001

“Dioxin-like” PCBs Non-ortho PCBs + Mono-ortho PCBs

 

 

Non-ortho PCBs

PCB 77

0,0001

PCB 81

0,0001

PCB 126

0,1

PCB 169

0,01

Mono-ortho PCBs

PCB 105

0,0001

PCB 114

0,0005

PCB 118

0,0001

PCB 123

0,0001

PCB 156

0,0005

PCB 157

0,0005

PCB 167

0,00001

PCB 189

0,0001

 

 

 

 

Abbreviations used: “T” = tetra; “Pe” = penta; “Hx” = hexa; “Hp” = hepta; “O” = octa; “CDD” = chlorodibenzodioxin; “CDF” = chlorodibenzofuran; “CB” = chlorobiphenyl.

(18)  In so far determinable by analytical microscopy.

(19)  Includes also seed husk fragments.

(20)  Without prejudice to the authorised levels in the frame of Regulation (EC) No 1831/2003 of the European Parliament and of the Council (OJ L 268, 18.10.2003, p. 29).

(21)  The maximum level of the substance in the premixture is the concentration which shall not result in a level of the substance higher than 50 % of the maximum levels established in the feed when the instructions for use of the premixture are followed.

(22)  WHO-TEFs for human risk assessment based on the conclusions of the World Health Organisation meeting in Stockholm, Sweden, 15-18 June 1997 (Van den Berg et al., (1998) Toxic Equivalency Factors (TEFs) for PCBs, PCDDs, PCDFs for Humans and for Wildlife. Environmental Health Perspectives, 106(12), 775).

(23)  Upper-bound concentrations; upper-bound concentrations are calculated on the assumption that all values of the different congeners below the limit of quantification are equal to the limit of quantification.

(24)  The Commission will review these action levels at the same time as it reviews the maximum levels for the sum of dioxins and dioxin-like PCBs.

(25)  Identification of source of contamination. Once source is identified, take appropriate measures, where possible, to reduce or eliminate source of contamination.

(26)  In many cases it might not be necessary to perform an investigation into the source of contamination as the background level in some areas is close to or above the action level. However, in cases where the action level is exceeded, all information, such as sampling period, geographical origin, fish species etc …, must be recorded with a view to future measures to manage the presence of dioxins and dioxin-like compounds in these materials for animal nutrition.

Congener

TEF value

Dibenzo-p-dioxins (“PCDDs”) and diobenzofurans (“PCDFs”)

2,3,7,8-TCDD

1

1,2,3,7,8-PeCDD

1

1,2,3,4,7,8-HxCDD

0,1

1,2,3,6,7,8-HxCDD

0,1

1,2,3,7,8,9-HxCDD

0,1

1,2,3,4,6,7,8-HpCDD

0,01

OCDD

0,0001

2,3,7,8-TCDF

0,1

1,2,3,7,8-PeCDF

0,05

2,3,4,7,8-PeCDF

0,5

1,2,3,4,7,8-HxCDF

0,1

1,2,3,6,7,8-HxCDF

0,1

1,2,3,7,8,9-HxCDF

0,1

2,3,4,6,7,8-HxCDF

0,1

1,2,3,4,6,7,8-HpCDF

0,01

1,2,3,4,7,8,9-HpCDF

0,01

OCDF

0,0001

“Dioxin-like” PCBs Non-ortho PCBs + Mono-ortho PCBs

 

 

Non-ortho PCBs

PCB 77

0,0001

PCB 81

0,0001

PCB 126

0,1

PCB 169

0,01

Mono-ortho PCBs

PCB 105

0,0001

PCB 114

0,0005

PCB 118

0,0001

PCB 123

0,0001

PCB 156

0,0005

PCB 157

0,0005

PCB 167

0,00001

PCB 189

0,0001

 

 

 

 

Abbreviations used: “T” = tetra; “Pe” = penta; “Hx” = hexa; “Hp” = hepta; “O” = octa; “CDD” = chlorodibenzodioxin; “CDF” = chlorodibenzofuran; “CB” = chlorobiphenyl.


17.6.2011   

EN

Official Journal of the European Union

L 159/25


COMMISSION REGULATION (EU) No 575/2011

of 16 June 2011

on 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 26(2) and (3) thereof,

Whereas:

(1)

Commission Regulation (EU) No 242/2010 of 19 March 2010 creating the Catalogue of feed materials (2) established the first version of the Catalogue of feed materials. It consists of the list of feed materials already listed in Part B of the Annex to Directive 96/25/EC and columns 2, 3 and 4 of the Annex to Directive 82/471/EEC and of a glossary taking over point IV of Part A of the Annex to Directive 96/25/EC.

(2)

The appropriate representatives of the European feed business sectors have, in consultation with other concerned parties, in collaboration with the competent national authorities and taking into account relevant experience from opinions issued by the European Food Safety Authority and scientific or technological developments, developed amendments to Regulation (EU) No 242/2010. These amendments concern new entries and improvements of existing entries.

(3)

The Commission has assessed the submitted amendments, verified that the procedure and conditions foreseen in Article 26 of Regulation (EC) No 767/2009 has been followed and are fulfilled and agrees to the amendments as modified during the assessment.

(4)

Given the very high number of amendments to be made to Regulation (EU) No 242/2010, it is appropriate, for reasons of coherence, clarity and simplification, to repeal and replace that Regulation.

(5)

The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on the Food Chain and Animal Health,

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 to this Regulation.

Article 2

Regulation (EU) No 242/2010 is repealed.

References to the repealed Regulation shall be construed as references to this Regulation.

Article 3

This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.

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

Done at Brussels, 16 June 2011.

For the Commission

The President

José Manuel BARROSO


(1)  OJ L 229, 1.9.2009, p. 1.

(2)  OJ L 77, 24.3.2010, p. 17.


ANNEX

CATALOGUE OF FEED MATERIALS

PART A

General provisions

(1)

The use of this Catalogue by the feed business operators shall be voluntary. However, the name of a feed material listed in Part C may be used only for a feed material complying with the requirements of the entry concerned.

(2)

All entries in the list of feed materials in Part C shall comply with the restrictions on the use of feed materials in accordance with the relevant legislation of the Union. Feed business operators using a feed material entered in the Catalogue shall ensure that it complies with Article 4 of Regulation (EC) No 767/2009.

(3)

In accordance with good practice as referred to in Article 4 of Regulation (EC) No 183/2005, feed materials shall be free from chemical impurities resulting from their manufacturing process and from processing aids, unless a specific maximum content is fixed in the Catalogue.

(4)

The botanical purity of a feed material shall not be less than 95 %. However, botanical impurities such as residues of other oil seeds or oil fruits derived from a previous manufacturing process shall not exceed 0,5 % for each type of oil seed or fruit. Derogating from these general rules a specific level shall be set in the list of feed materials in Part C.

(5)

The common name/qualifier of one or more of the processes, as listed in the last column of the glossary of processes in Part B, may be added to the name of the feed material to indicate that it has undergone the respective process or processes.

(6)

If the manufacturing process for a feed material differs from the description of the process concerned, as set out in the glossary of processes in Part B, the manufacturing process shall be set out in the description of the feed material concerned.

(7)

For a number of feed materials, synonyms may be used. Such synonyms are included in square brackets in the column ‘name’ of the entry for the feed material concerned in the list of feed materials in Part C.

(8)

In the description of the feed materials in the list of feed materials in Part C, the word ‘product’ is used instead of the word ‘by-product’ to reflect the market situation and the language used in practice by feed business operators to highlight the commercial value of feed materials.

(9)

The botanical name of a plant is only given in the description of the first entry in the list of feed materials in Part C concerning that plant.

(10)

The underlying principle for the compulsory labelling of analytical constituents of a certain feed material in the Catalogue is, whether a certain product contains high concentrations of a specific constituent, or the manufacturing process has changed the nutritional characteristics of the product.

(11)

Article 15(g) of Regulation (EC) No 767/2009 in conjunction with point 6 of Annex I to that Regulation lays down labelling requirements as regards the moisture content. Article 16(1)(b) of that Regulation in conjunction with its Annex V lays down labelling requirements as regards other analytical constituents. In addition, point 5 of Annex I to Regulation (EC) No 767/2009 requires the declaration of the level of ash insoluble in hydrochloric acid if it exceeds 2,2 % in general or for certain feed material if it exceeds the level set in the relevant section of Annex V to that Regulation. However, some entries in the list of feed materials in Part C deviate from those rules as follows:

(a)

Compulsory declarations regarding analytical constituents in the list of feed materials in Part C replace the compulsory declarations as set out in the relevant section of Annex V to Regulation (EC) No 767/2009.

(b)

If the column relating to compulsory declarations in the list of feed materials in Part C is left blank with respect to the analytical constituents that would have to be declared in accordance with the relevant section of Annex V to Regulation (EC) No 767/2009, none of those constituents need be labelled. For ash insoluble in hydrochloric acid, however, where no level is set in the list of feed materials in Part C, the level shall be declared if it exceeds 2,2 %.

(c)

Where one or more specific moisture levels are set in the column ‘compulsory declarations’ of the list of feed materials in Part C, those levels shall apply instead of the levels in point 6 of Annex I to Regulation (EC) No 767/2009. However, if the moisture content is below 14 % its declaration is not compulsory. Where no specific moisture level is set in that column, point 6 of Annex I to Regulation (EC) No 767/2009 shall apply.

(12)

‘Technical grade’ means that a substance is produced in a controlled chemical or physical process fulfilling the relevant requirements in accordance with the feed law of the Union.

(13)

A feed business operator, who claims a feed material has more properties than those specified in the column ‘description’ of the list of feed materials in Part C, has to comply with Article 13 of Regulation (EC) No 767/2009. Furthermore, feed materials may meet a particular nutritional purpose in accordance with Articles 9 and 10 of Regulation (EC) No 767/2009.

PART B

Glossary of processes

 

Process

Definition

Common name/qualifier

1

Air fractionation

Separation of particles by means of an air stream.

Air fractionated

2

Aspiration

Process to remove dust, fine particles and other parts with suspended cereal fines from a bulk of grain during transfer by means of an air-flow

Aspirated

3

Blanching

Process consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural enzymes, soften tissue and remove raw flavouring and followed by immersion in cold water to halt the cooking process.

Blanched

4

Bleaching

Removing naturally occurring colour

Bleached

5

Chilling

Lowering the temperature below ambient but above freezing point to aid preservation.

Chilled

6

Chopping

Reduction of particle size using one or more knives.

Chopped

7

Cleaning

Removal of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weeds.

Cleaned/Sorted

8

Concentration (1)

Increase in certain contents by removal of water and/or other constituents.

Concentrate

9

Condensation

Transition of a substance from a gaseous to a liquid phase.

Condensed

10

Cooking

The application of heat to change the physical and chemical characteristics of feed materials.

Cooked

11

Crushing

Reduction of particle size using a crusher.

Crushed, crushing

12

Crystallisation

Purification by the formation of solid crystals from a liquid solution. Impurities in the liquid are usually not incorporated into the lattice structure of the crystal.

Crystallised

13

Decortication (2)

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

Decorticated, partially decorticated

14

Dehulling/dehusking

Removal of the outer skins of beans, grains and seeds usually by physical means.

Dehulled or dehusked

15

Depectinising

Extraction of pectins from a feed material.

Depectinised

16

Desiccation

Process of extracting moisture

Desiccated

17

Desliming

Process used to remove the slime layer on the surface.

Deslimed

18

Desugaring

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

Desugared, partially desugared

19

Detoxification

Process by which toxic contaminants are destroyed or reduced in concentration.

Detoxified

20

Distillation

Fractionation liquids by boiling and collecting the condensed vapour into a separate container.

Distilled

21

Drying

Dehydration by artificial or natural processes.

Dried (sun or artificially)

22

Ensiling

Storage of feed materials in a silo possibly with the addition of preservatives or by using anaerobic conditions possibly with silage additives

Ensiled

23

Evaporation

Reducing the water content.

Evaporated

24

Expansion

Thermal process during which the product’s internal water content, abruptly steamed, leads to the breaking-up of the product.

Expanded

25

Expelling

Removal of oil/fat by pressing.

Expeller/cake and oil/fat

26

Extraction

Removal either by organic solvent of fat/ oil from certain materials or by aqueous solvent of sugar or other water-soluble components.

Extracted/meal and fat/oil, molasses/pulp and sugar or other water-soluble components

27

Extrusion

Thermal process during which the product’s internal water content, abruptly steamed, leads to the breaking-up of the product combined with special shaping by passing through an orifice.

Extruded

28

Fermentation

Process in which micro-organisms such as bacteria, fungi or yeasts are produced or used to act on materials to promote a change in their chemical composition/properties.

Fermented

29

Filtration

Separation of a mixture of liquid and solid materials by passing the liquid through a porous medium or membrane.

Filtered

30

Flaking

Rolling of moist heat-treated material.

Flakes

31

Flour milling

Reduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings).

Flour, bran, middlings (3), feed

32

Fractionation

Separation of feed material fragments by sieving and/or treated with a stream of air that carries the light shell pieces away.

Fractionated

33

Fragmentation

Process of breaking a feed material into fragments.

Fragmented

34

Frying

Process of cooking feed materials in a oil or fat.

Fried

35

Gelling

Process to form a gel, a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough usually using gelling agents

Gelled

36

Granulation

Treatment of feed materials to obtain a specific particle size and consistency

Granulated

37

Grinding/milling

Reducing the particle size of solid feed materials in a dry or wet process.

Ground or milled

38

Heating

heat treatments carried out under specific conditions

Heat treated

39

Hydrogenation

Transformation with the use of a catalyst of unsaturated into saturated glycerides (of oils and fats) or free fatty acids, or of reducing sugars into the analogous polyols.

Hydrogenated, partially hydrogenated

40

Hydrolysis

Reduction of molecular size by appropriate treatment with water and either enzymes or acid/alkali.

Hydrolysed

41

Liquefying

Transition from a solid or a gas phase into a liquid.

Liquefied

42

Maceration

Reducing the size of feed materials using mechanical means often in the presence of water or other liquids.

Macerated

43

Malting

Allowing grain to commence germination to activate naturally occurring enzymes that are able to break down starch to fermentable carbohydrates and proteins to amino acids and peptides.

Malted

44

Melting

Transition from a solid to a liquid phase by the application of heat.

Melted

45

Micronisation

Process of reducing the average diameter of a solid material's particles to the micrometer scale.

Micronised

46

Parboiling

Process of cooking partially by boiling for a short period

Par-boiled

47

Pasteurisation

Heating to a critical temperature for a specified ‘amount’ of time to eliminate harmful micro-organisms followed by rapid cooling.

Pasteurised

48

Peeling

Removal of the skin/peel from fruit and vegetables.

Peeled

49

Pelleting

Shaping by compression through a die

Pellet, pelleted

50

Polishing

The polishing of dehulled grain, e.g. rice, by rotation in drums resulting in a grain with a bright, shiny appearance.

Polished

51

Pregelatinisation

Modification of starch to improve significantly its swelling properties in cold water.

Pregelatinised (4), puffed

52

Pressing (5)

Physical removal of liquids like fat, oil, water or juice from solids.

Expeller/cake (in case of oil-containing materials)

Pulp, pomace (in case of fruits, etc.)

Pressed pulp (in case of sugar beet)

53

Refining

Complete or partial removal of impurities or unwanted components by chemical/-physical treatment.

Refined, partially refined

54

Roasting

Heating of feed materials in a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors.

Roasted

55

Rolling

Reduction of particle size by passing the feed material, e.g. grains, between pairs of rollers.

Rolled

56

Rumen protection

Process which, either by physical treatment with use of heat, pressure, steam and combination of such conditions and/or through the action of processing aids, aims to protect the nutrients from degradation in the rumen

Rumen protected

57

Sieving/Screening

Separation of particles of different sizes by passing feed materials through screen(s) while being shaken or poured.

Sieved, sifted, screened

58

Skimming

Separating the top floating layer of a liquid by mechanical means, e.g. milk fat.

Skimmed

59

Slicing

Cutting feed materials into flat pieces

Sliced

60

Soaking/Steeping

Moistening and softening of feed materials, usually seeds, to reduce cooking time, aid in seed coat removal, facilitate the uptake of water to activate the germination process or reduce the concentration of naturally occurring anti-nutritive factors.

Steeped

61

Spray drying

Reducing the moisture content of a liquid by creating a spray or mist of the feed material to increase the surface area to weight ratio through which warm air is blown.

Spray dried

62

Steaming

Process using pressurized steam for heating and cooking to increase digestibility.

Steamed

63

Toasting

Heating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors.

Toasted

64

Ultra-filtration

Filtration of liquids through a membrane permeable only for small molecules.

Ultra-filtrated

PART C

List of feed materials

1.   Cereal grains and products derived thereof

Number

Name

Description

Compulsory declarations

1.1.1

Barley

Grains of Hordeum vulgare L. It may be rumen protected.

Method of rumen protection, if applicable

1.1.2

Barley, puffed

Product obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure.

Starch

1.1.3

Barley, roasted

Product of barley roasting process which is partially roasted with low colour.

Starch, if > 10 %

Crude protein, if > 15 %

1.1.4

Barley flakes

Product obtained by steaming and rolling dehusked barley. It may contain a small proportion of barley husks. It may be rumen protected.

Starch

Method of rumen protection, if applicable

1.1.5

Barley fibre

Product of barley starch manufacture. It consists of particles of endosperm and principally of fibre.

Crude fibre

Crude protein, if > 10 %

1.1.6

Barley hulls

Product of ethanol-starch manufacture after dry milling, screening and dehulling of barley grains.

Crude fibre

Crude protein, if > 10 %

1.1.7

Barley middlings

Product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.

Crude fibre

Starch

1.1.8

Barley protein

Product from barley obtained after starch and bran separation. It consists principally of protein.

Crude protein

Starch

1.1.9

Barley protein feed

Product from barley obtained after starch separation. It consists principally of protein and particles of endosperm. It may be dried.

Moisture, if < 45 % or > 60 %

If moisture < 45 %:

Crude protein

Starch

1.1.10

Barley solubles

Product from barley obtained after wet protein and starch extraction.

Crude protein

1.1.11

Barley bran

Product of flour manufacture, obtained from screened grains of dehusked barley. 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

1.1.12

Liquid barley starch

Secondary starch fraction from the production of starch from barley.

If moisture < 50 %:

Starch

1.1.13

Malting barley screenings

Product from malting barley cleaning consisting of small malting barley grains and fractions of broken malting barley grains separated before the malting process.

Crude fibre

Crude ash if > 2,2 %

1.1.14

Malting barley and malt fines

Cereal fines aspirated from grain transfer operations.

Crude fibre

1.1.15

Malting barley husks

Product from malting barley cleaning consisting of fractions of husk and fines.

Crude fibre

1.1.16

Barley distillers solids, wet

Product of ethanol manufacture from barley. It contains solid feed fraction from distillation.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

Crude protein

1.1.17

Barley distillers solubles, wet

Product of ethanol manufacture from barley. It contains soluble feed fraction from distillation.

Moisture, if < 45 % or > 70 %

If moisture < 45 %

Crude protein

1.1.18

Malt (6)

Product from germinated cereals, dried, milled and/or extracted.

 

1.1.19

Malt rootlets (6)

Product from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains. It may be milled.

 

1.2.1

Maize (7)

Grains of Zea mays L. ssp. mays. It may be rumen protected.

Method of rumen protection, if applicable

1.2.2

Maize flakes

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

Starch

1.2.3

Maize middlings

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

Starch

1.2.4

Maize bran

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

1.2.5

Maize cobs

Central core of a maize ear. It comprises unseparated rachis, grain and leaves.

Crude fibre

Starch

1.2.6

Maize screenings

Fraction of maize left after screening process.

 

1.2.7

Maize fibre

Product of the manufacture of maize starch. It consists principally of fibre.

Moisture, if < 50 % or > 70 %

If moisture < 50 %:

Crude fibre

1.2.8

Maize gluten

Product of the manufacture of maize starch. It consists principally of gluten obtained during separation of starch.

Crude protein

Moisture, if < 70 % or > 90 %

1.2.9

Maize gluten feed

Product obtained during the manufacture of maize starch. It is composed of bran and maize solubles. The product may also include broken maize and residues from the oil extraction of maize germs. Other products derived from starch and from the refining or fermentation of starch products may be added, it may be dried.

Moisture, if < 40 % or > 65 %

If moisture < 40 %:

Crude protein

Crude fibre

Starch

Crude fat

1.2.10

Maize germ

Product of the manufacture of semolina, flour or starch from maize. It consists predominately of maize germ, outer skins and parts of the endosperm.

Moisture, if < 40 % or > 60 %

If moisture < 40 %:

Crude protein

Crude fat

1.2.11

Maize germ expeller

Product of oil manufacture obtained by pressing of processed maize germ to which parts of the endosperm and testa may still adhere.

Crude protein

Crude fat

1.2.12

Maize germ meal

Product of oil manufacture, obtained by extraction of processed maize germ.

Crude protein

1.2.13

Crude maize germ oil

Product obtained from maize germ.

Crude fat

1.2.14

Maize, puffed

Product obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure.

Starch

1.2.15

Maize steep liquor

Concentrated liquid fraction from the steeping process of corn.

Moisture, if < 45 % or > 65 %

If moisture < 45 %:

Crude protein

1.2.16

Sweet corn silage

By-product of the sweet-corn processing industry, composed of centre cobs, husks, base of the kernels, chopped and drained or pressed. Generated by chopping the sweet-corn cobs, husks and leaves, with presence of sweet-corn kernels.

Crude fibre

1.3.1

Millet

Grains of Panicum miliaceum L.

 

1.4.1

Oats

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

Method of rumen protection, if applicable

1.4.2

Dehulled oats

Dehulled grains of oats. It may be steam treated.

 

1.4.3

Oat flakes

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

Starch

1.4.4

Oat middlings

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

Starch

1.4.5

Oat bran

Product of flour manufacture, obtained from screened grains of dehusked oat. 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

1.4.6

Oat hulls

Product obtained during dehulling of oat grains.

Crude fibre

1.4.7

Oat, puffed

Product obtained from milled or broken oat by means of a treatment in humid, warm conditions and under pressure.

Starch

1.4.8

Oat groats

Cleaned oats with the hull removed.

Crude fibre

Starch

1.4.9

Oat flour

Product obtained by milling of oat grains.

Crude fibre

Starch

1.4.10

Fodder oat flour

Oats product with high content in starch, after decortication.

Crude fibre

1.4.11

Oat feed

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

1.5.1

Quinoa seed, extracted

Cleaned whole seed of the quinoa plant (Chenopodium quinoa Willd.) from which the saponin contained in the seeds outer layer has been removed.

 

1.6.1

Rice, broken

Product of rice (Oryza sativa L.) milling, consisting principally of undersized and/or broken grains produced during milling.

Starch

1.6.2

Rice, milled

Husked rice from which all or part of the bran and embryo have been removed by milling.

Starch

1.6.3

Rice, pre-gelatinized

Product obtained from milled or broken rice by means of a treatment in humid, warm conditions and under pressure.

Starch

1.6.4

Rice, extruded

Product obtained by extruding rice flour.

Starch

1.6.5

Rice flakes;

[Rice pre-gelatinized]

Product obtained by flaking pregelatinized rice grains or broken grains.

Starch

1.6.6

Rice, husked/brown

Paddy rice from which only the husk has been removed.

Starch

Crude fibre

1.6.7

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 husked grains which are yellow or spotted.

Starch

1.6.8

Rice flour

Product obtained by grinding milled rice.

Starch

1.6.9

Brown rice flour

Product obtained by grinding brown rice.

Crude Fibre

Starch

1.6.10

Rice bran

Product from husked rice milling consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ.

Crude fibre

1.6.11

Rice bran with calcium carbonate

Product of the polishing of husked rice consisting mainly of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing

Crude fibre

Calcium carbonate

1.6.12

Defatted rice bran

Rice bran resulting from oil extraction.

Crude fibre

1.6.13

Rice bran oil

Oil extracted from stabilized rice bran.

Crude fat

1.6.14

Rice middlings

Product of rice flour and starch production, obtained by dry or wet milling and sieving. It consists principally of starch, protein, fat and fibre.

Starch, if > 20 %

Crude protein, if > 10 %

Crude fat, if > 5 %

Crude fibre

1.6.15

Fodder meal from parboiled rice

Product of the polishing of husked parboiled rice, consisting 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

1.6.16

Brewers’ rice

The smallest broken fragments from the rice milling process, usually about one quarter of a full grain.

Starch

1.6.17

Rice germ

Product mainly consisting of the embryo removed during the rice milling process and separated from the bran.

Crude fat

Crude protein

1.6.18

Rice germ expeller

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

1.6.19

Rice germ meal

Product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere.

Crude protein

1.6.20

Rice protein

Product of rice starch production from broken rice, obtained by wet milling, sieving, separation, concentration and drying.

Crude protein

1.6.21

Liquid polished rice feed

Concentrated liquid product of wet milling and sieving rice.

Starch

1.7.1

Rye

Grains of Secale cereale L.

 

1.7.2

Rye middlings

Product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some miscellaneous parts of the grain.

Starch

Crude fibre

1.7.3

Rye feed

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

Crude fibre

1.7.4

Rye bran

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.

Starch

Crude fibre

1.8.1

Sorghum; [Milo]

Grains/seeds of Sorghum bicolor (L.) Moench

 

1.8.2

Sorghum white

Grains of white Sorghum

 

1.8.3

Sorghum gluten feed

Dried product obtained during the separation of sorghum starch. It consists principally of bran and a small quantity of gluten. The product may also include dried residues of maceration water and germs could be added.

Crude protein

1.9.1

Spelt

Grains of spelt Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum.

 

1.9.2

Spelt bran

Product of the manufacture of spelt flour. It consists principally of outer skins and some spelt germ fragments, with some endosperm particles.

Crude fibre

1.9.3

Spelt hulls

Product obtained during dehulling of spelt grains.

Crude fibre

1.9.4

Spelt middlings

Product obtained during the processing of screened, dehulled spelt into spelt flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.

Crude fibre

Starch

1.10.1

Triticale

Grains of Triticum X Secale cereale L. Hybrid.

 

1.11.1

Wheat

Grains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat. It may be rumen protected.

Method of rumen protection, if applicable

1.11.2

Wheat rootlets

Product from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains.

 

1.11.3

Wheat, pre-gelatinised

Product obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure.

Starch

1.11.4

Wheat middlings

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 screenings.

Crude fibre

Starch

1.11.5

Wheat flakes

Product obtained by steaming and rolling dehusked wheat. It may contain a small proportion of wheat husks. It may be rumen protected.

Crude fibre

Starch

Method of rumen protection, if applicable

1.11.6

Wheat feed

Product of flour or malting 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

1.11.7

Wheat bran (8)

Product of flour or malting 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

1.11.8

Malted fermented wheat particles

Product obtained by a process combining malting and fermentation of wheat and wheat bran. The product is then dried and ground.

Starch

Crude fibre

1.11.10

Wheat fibre

Fibre extracted from wheat processing. It consists principally of fibre.

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

Crude fibre

1.11.11

Wheat germ

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

1.11.12

Wheat germ, fermented

Product of fermentation of wheat germ, with inactivated micro-organisms.

Crude protein

Crude fat

1.11.13

Wheat germ expeller

Product of oil manufacture, obtained by pressing of wheat germ (Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat and dehusked spelt (Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum L.)) to which parts of the endosperm and testa may still adhere.

Crude protein

1.11.15

Wheat protein

Wheat protein extracted during starch or ethanol production, maybe partially hydrolysed

Crude protein

1.11.16

Wheat gluten feed

Product of the manufacture of wheat starch and gluten. It consists of bran, from which the germ may have been partially removed. Wheat solubles, broken wheat and other products derived from starch and from the refining of starch products may be added.

Moisture, if < 45 % or > 60 %

If moisture < 45 %:

Crude protein

Starch

1.11.18

Vital wheat gluten

Wheat protein characterized by a high viscoelasticity as hydrated, with minimum 80 % protein (N × 6,25) and maximum 2 % ash on dry substance.

Crude protein

1.11.19

Liquid wheat starch

Product obtained from the production of starch/glucose and gluten from wheat.

Moisture, if < 65 % or > 85 %

If moisture < 65 %:

Starch

1.11.20

Wheat starch containing protein, partially de-sugared

Product obtained during the production of wheat starch mainly comprising partially sugared starch, the soluble proteins and other soluble parts of the endosperm.

Crude protein

Starch

Total sugar calculated as sucrose

1.11.21

Wheat solubles

Product of wheat obtained after wet protein and starch extraction. May be hydrolysed.

Moisture if < 55 % or > 85 %

If moisture < 55 %:

Crude protein

1.11.22

Wheat yeast concentrate

Wet by-product that is released after the fermentation of wheat starch for alcohol production.

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

Crude protein

1.11.23

Malting wheat screenings

Product from malting wheat cleaning consisting of small malting wheat grains and fractions of broken malting wheat grains separated before the malting process.

Crude fibre

1.11.24

Malting wheat and malt fines

Cereals fines aspirated from grain transfer operations.

Crude fibre

1.11.25

Malting wheat husks

Product from malting wheat cleaning consisting of fractions of husk and fines.

Crude fibre

1.12.2

Grain flour (9)

Flour from milling grains.

Starch

Crude fibre

1.12.3

Grain protein concentrate (9)

Concentrate and dried product obtained from grain after starch removing through yeast fermentation.

Crude protein

1.12.4

Cereal grains screenings (9)

Residue from the screening of cereals and malt

Crude fibre

1.12.5

Grain germ (9)

Product of flour milling and the manufacture of starch consisting principally of grain germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere.

Crude protein,

Crude fat

1.12.6

Grain spent wash syrup (9)

Product of grain obtained through the evaporation of the concentrate of the spent wash from the fermentation and distillation of grain used in the production of grain spirit.

Moisture, if < 45 % or > 70 %

If moisture < 45 %:

Crude protein

1.12.7

Moist distillers’ grains (9)

Moist product produced as the solid fraction by centrifuging and/or filtration of the spent wash from fermented and distilled grains used in the production of grain spirit.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

Crude protein

1.12.8

Concentrated Distillers Solubles (9)

Moist product from production of alcohol by distilling a mash of wheat and sugar syrup after previous separation of bran and gluten.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

Crude protein, if > 10 %

1.12.9

Distillers’ grains and solubles (9)

Product obtained when producing alcohol by distilling grain mash of cereals and/ or other starchy and sugar containing products. It may be rumen protected.

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

Crude protein

Method of rumen protection, if applicable

1.12.10

Distillers’ dried grains (9)

Product of alcohol distilling obtained by drying solid residues of fermented grains. It may be rumen protected.

Crude protein

Method of rumen protection, if applicable

1.12.11

Distillers’ dark grains (9); [Distillers’ dried grains and solubles] (9)

Product of alcohol distilling obtained by drying solid residues of fermented grains to which pot ale syrup or evaporated spent wash has been added. It may be rumen protected.

Crude protein

Method of rumen protection, if applicable

1.12.12

Brewers’ grains

Product of brewing composed by residues of malted and unmalted cereals and other starchy products, which may contain hop materials. Typically marketed in a moist condition but may also be sold in a dried form.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

Crude protein

1.12.13

Draff

Solid product of malt whisky production. It consists of the residues from hot water extraction of malted barley. Typically marketed in the moist form after the extract has been removed by gravity.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

Crude protein

1.12.14

Mash Filter Grains

Solid product obtained through the production of beer, malt extract and whisky spirit. It consists of the residues of hot water extraction of ground malt and possibly other sugar or starch-rich adjuncts. Typically marketed in the moist form after the extract has been removed by pressing.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

Crude protein

1.12.15

Pot ale

The product remaining in the still from the first (wash) distillation of a malt distillery.

Crude protein, if > 10 %

1.12.16

Pot ale syrup

Product from the first (wash) distillation of a malt distillery produced by evaporating the pot ale remaining in the still.

Moisture, if < 45 % or > 70 %

If moisture < 45 %:

Crude protein


2.   Oil seeds, oil fruits, and products derived thereof

Number

Name

Description

Compulsory declarations

2.1.1

Babassu expeller

Product of oil manufacture, obtained by pressing Babassu palm nuts Orbignya varieties.

Crude protein

Crude fat

Crude fibre

2.2.1

Camelina seed

Seeds of Camelina sativa L. Crantz.

 

2.2.2

Camelina, expeller

Product of oil manufacture, obtained by pressing of seeds of Camelina.

Crude protein

Crude fat

Crude fibre

2.2.3

Camelina meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of Camelina seed expeller.

Crude protein

2.3.1

Cocoa husks

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

Crude fibre

2.3.2

Cocoa hulls

Product obtained by processing of cocoa beans.

Crude fibre

Crude protein

2.3.3

Cocoa bean meal, partially decorticated

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

2.4.1

Copra expeller

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

2.4.2

Copra, hydrolysed expeller

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

Crude protein

Crude fat

Crude fibre

2.4.3

Copra meal

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

2.5.1

Cotton seed

Seeds of Gossypium spp. from which the fibres have been removed. It may be rumen protected.

Method of rumen protection, if applicable

2.5.2

Cotton seed meal, partially decorticated

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). It may be rumen protected.

Crude protein

Crude fibre

Method of rumen protection, if applicable

2.5.3

Cotton seed expeller

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

Crude protein

Crude fibre

Crude fat

2.6.1

Groundnut expeller, partially decorticated

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

2.6.2

Groundnut meal, partially decorticated

Product of oil manufacture, obtained by extraction of partially decorticated groundnut expeller.

(Maximum crude fibre content 16 % in the dry matter)

Crude protein

Crude fibre

2.6.3

Groundnut expeller, decorticated

Product of oil manufacture, obtained by pressing of decorticated groundnuts.

Crude protein

Crude fat

Crude fibre

2.6.4

Groundnut meal, decorticated

Product of oil manufacture, obtained by extraction of decorticated groundnut expeller.

Crude protein

Crude fibre

2.7.1

Kapok expeller

Product of oil manufacture obtained by pressing of Kapok seeds (Ceiba pentadra L. Gaertn.).

Crude protein

Crude fibre

2.8.1

Linseed

Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93 %) as whole, flattened or ground linseed. It may be rumen protected.

Method of rumen protection, if applicable

2.8.2

Linseed expeller

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

Crude protein

Crude fat

Crude fibre

2.8.3

Linseed meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller.

May contain up to max 1 % used bleaching earth from integrated crushing and refining plants or filter aids. It may be rumen protected.

Crude protein

Method of rumen protection, if applicable

2.9.1

Mustard bran

Product of the manufacture of mustard (Brassica juncea L.). It consists of fragments of the outer skins and particles of grain.

Crude fibre

2.9.2

Mustard seed meal

Product obtained by the extraction of volatile mustard oil from mustard seeds

Crude protein

2.10.1

Niger seed

Seeds of the niger plant Guizotia abyssinica (L. F.) Cass.

 

2.10.2

Niger seed expeller

Product of oil manufacture, obtained by pressing of seeds of the niger plant (Ash insoluble in HCl: maximum 3,4 %)

Crude protein

Crude fat

Crude fibre

2.11.1

Olive pulp

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

Crude fat

2.12.1

Palm kernel expeller

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

2.12.2

Palm kernel meal

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

2.13.1

Pumpkin and squash seed

Seeds of Cucurbita pepo L. and plants of the genus Cucurbita.

 

2.13.2

Pumpkin and squash seed, expeller

Product of oil manufacture, obtained by pressing of seeds of Cucurbita pepo and plants of the genus Cucurbita.

Crude protein

Crude fat

2.14.1

Rape seed (10)

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 rapa ssp. oleifera (Metzg.) Sinsk. Minimum botanical purity 94 %. It may be rumen protected.

Method of rumen protection, if applicable

2.14.2

Rape seed, expeller

Product of oil manufacture, obtained by pressing of seeds of rape. May contain up to max 1 % used bleaching earth from integrated crushing and refining plants or filter aids. It may be rumen protected.

Crude protein

Crude fat

Crude fibre

Method of rumen protection, if applicable

2.14.3

Rape seed meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller. May contain up to max 1 % used bleaching earth from integrated crushing and refining plants or filter aids. It may be rumen protected.

Crude protein

Method of rumen protection, if applicable

2.14.4

Rape seed, extruded

Product obtained from whole rape by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation. It may be rumen protected.

Crude protein

Crude fat

Method of rumen protection, if applicable

2.14.5

Rape seed protein concentrate

Product of oil manufacture, obtained by separation of protein fraction of rapeseed expeller or rapeseed.

Crude protein

2.15.1

Safflower seed

Seeds of the safflower Carthamus tinctorius L.

 

2.15.2

Safflower seed meal, partially decorticated

Product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower.

Crude protein

Crude fibre

2.15.3

Safflower hulls

Product obtained during dehulling of safflower seeds.

Crude fibre

2.16.1

Sesame seed

Seeds of Sesamum indicum L.

 

2.17.1

Sesame seed, partially dehulled

Product of oil manufacture, obtained by removing part of the husks.

Crude protein

Crude fibre

2.17.2

Sesame hulls

Product obtained during dehulling of sesame seeds.

Crude fibre

2.17.3

Sesame seed expeller

Product of oil manufacture, obtained by pressing of seeds of the sesame plant (Ash insoluble in HCl: maximum 5 %)

Crude protein

Crude fibre

Crude fat

2.18.1

Toasted soya (beans)

Soya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.). It may be rumen protected.

Method of rumen protection, if applicable

2.18.2

Soya (bean) expeller

Product of oil manufacture, obtained by pressing the seed of soya

Crude protein

Crude fat

Crude fibre

2.18.3

Soya (bean) meal

Product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.).

May contain up to max 1 % used bleaching earth or other filter aids from integrated crushing and refining plants or filter aids. It may be rumen protected.

Crude protein

Crude fibre

if > 8 % in dry matter

Method of rumen protection, if applicable

2.18.4

Soya (bean) meal, dehulled

Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. May contain up to max 1 % of used bleaching earth from integrated crushing and refining plants or filter aids (Urease activity maximum 0,5 mg N/g × min.). It may be rumen protected.

Crude protein

Method of rumen protection, if applicable

2.18.5

Soya (bean) hulls

Product obtained during dehulling of soya beans.

Crude fibre

2.18.6

Soya beans, extruded

Product obtained from soya beans by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation. It may be rumen protected.

Crude protein

Crude fat

Method of rumen protection, if applicable

2.18.7

Soya (bean) protein concentrate

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

Crude protein

2.18.8

Soya bean pulp; [Soya bean paste]

Product obtained during extraction of soya beans for food preparation.

Crude protein

2.18.9

Soya bean molasses

Product obtained during the processing of soya bean.

Crude protein

Crude fat

2.18.10

By-product from soybean preparation

Products obtained when processing soybeans to obtain soybean food preparations.

Crude protein

2.19.1

Sunflower seed

Seeds of the sunflower Helianthus annuus L. It may be rumen protected.

Method of rumen protection, if applicable

2.19.2

Sunflower seed expeller

Product of oil manufacture, obtained by pressing of seeds of the sunflower.

Crude protein

Crude fat

Crude fibre

2.19.3

Sunflower seed meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller. May contain up to max 1 % used bleaching earth from integrated crushing and refining plants or filter aids. It may be rumen protected.

Crude protein

Method of rumen protection, if applicable

2.19.4

Sunflower seed meal, dehulled

Product of oil manufacture, obtained by extraction and appropriate heat treatment of expeller of sunflower seeds from which part or all of the husks has been removed. May contain up to max 1 % of used bleaching earth from integrated crushing and refining plants or filter aids

(Maximum crude fibre 27,5 % in the dry matter).

Crude protein

Crude fibre

2.19.5

Sunflower seed hulls

Product obtained during dehulling of sunflower seeds.

Crude fibre

2.20.1

Vegetable oil and fat (11)

Oil and fat obtained from plants (excluding castor oil from the ricinus plant), it may be degummed, refined and/or hydrogenated

Moisture, if > 1 %

2.21.1

Crude lecithins

Phospholipids obtained during degumming of crude oil from oilseeds and oil fruits.

 

2.22.1

Hemp seed

Controlled hemp seed Cannabis sativa L. with a maximum THC content according to EU legislation

 

2.22.2

Hemp expeller

Product of oil manufacture obtained by pressing of hemp seed.

Crude protein

Crude fibre

2.22.3

Hemp oil

Product of oil manufacture, obtained by pressing of hemp plant and seed.

Crude protein

Crude fat

Crude fibre

2.23.1

Poppy seed

Seeds of Papaver somniferum L.

 

2.23.2

Poppy meal

Product of oil manufacture, obtained by extraction of expeller of poppy seed

Crude protein


3.   Legume seeds and products derived thereof

Number

Name

Description

Compulsory declarations

3.1.1

Beans, toasted

Seeds of Phaseolus spp. or Vigna spp. submitted to an appropriate heat treatment. It may be rumen protected.

Method of rumen protection, if applicable

3.1.2

Bean protein concentrate

Product obtained from the separated bean fruit water, when producing starch.

Crude protein

3.2.1

Carob, dried

Dried fruits of the carob tree Ceratonia siliqua L.

Crude fibre

3.2.3

Carob pods, dried

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

Crude fibre

3.2.4

Dried carob pod meal, micronised

Product obtained by micronisation of the dried fruits of the carob tree from which the locust beans have been removed.

Crude fibre

Total sugars, calculated as sucrose

3.2.5

Carob germ

Germ of the locust bean of the carob tree.

Crude protein

3.2.6

Carob germ, expeller

Product of oil manufacture, obtained by pressing of germ of carob.

Crude protein

3.2.7

Locust bean (seed)

Bean of the carob tree.

Crude fibre

3.3.1

Chick peas

Seeds of Cicer arietinum L.

 

3.4.1

Ervil

Seeds of Ervum ervilia L.

 

3.5.1

Fenugreek seed

Seed of fenugreek (Trigonella foenum-graecum).

 

3.6.1

Guar meal

Product obtained after extraction of the mucilage from seeds of guar bean Cyamopsis tetragonoloba (L.) Taub.

Crude protein

3.6.2

Guar germs meal

Product of mucilage extraction from the germ of seeds of guar bean.

Crude protein

3.7.1

Horse beans

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

 

3.7.2

Horse bean flakes

Product obtained by steaming and rolling dehusked horse beans.

Starch

Crude protein

3.7.3

Film horse beans; [Faba bean hulls]

Product obtained during dehulling horse bean seeds, consisting mainly of external envelopes.

Crude fibre

Crude protein

3.7.4

Horse beans, dehulled

Product obtained during dehulling horse bean seeds, consisting mainly of bean kernels from horse beans.

Crude protein

Crude fibre

3.7.5

Horse bean protein

Product obtained by grinding and air fractionation of horse beans.

Crude protein

3.8.1

Lentils

Seeds of Lens culinaris a.o. Medik.

 

3.8.2

Lentil hulls

Product obtained during dehulling process of lentil seeds.

Crude fibre

3.9.1

Sweet lupins

Seeds of Lupinus spp. low in bitter seed content.

 

3.9.2

Sweet lupins, dehulled

Dehulled lupin seeds.

Crude protein

3.9.3

Film lupins; [lupin hulls]

Product obtained during dehulling of lupin seeds, consisting mainly of external envelopes.

Crude protein

Crude fibre

3.9.4

Lupin pulp

Product obtained after extraction of components of lupin.

Crude fibre

3.9.5

Lupin middlings

Product obtained during the manufacture of lupin flour from lupin. It consists principally of particles of cotyledon, and to a lesser extent, of skins.

Crude protein

Crude fibre

3.9.6

Lupin protein

Product obtained from the separated lupin fruit water when producing starch, or after grinding and air fractionation.

Crude protein

3.9.7

Lupin protein meal

Product of lupin processing to produce a high protein meal.

Crude protein

3.10.1

Mung beans

Beans of Vigna radiata L.

 

3.11.1

Peas

Seeds of Pisum spp. It may be rumen protected.

Method of rumen protection, if applicable

3.11.2

Pea bran

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

Crude fibre

3.11.3

Pea flakes

Product obtained by steaming and rolling dehulled seeds of peas.

Starch

3.11.4

Pea flour

Product obtained during the grinding of peas.

Crude protein

3.11.5

Pea hulls

Product obtained during the manufacture of pea meal from peas. It is mainly composed of skins removed during the skinning and cleaning and, to a lesser extent, of endosperm.

Crude fibre

3.11.6

Peas, dehulled

Dehulled pea seeds.

Crude protein

Crude fibre

3.11.7

Pea middlings

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

3.11.8

Pea screenings

Fraction of the pea left after the screening process.

Crude fibre

3.11.9

Pea protein

Product obtained from the separated pea fruit water when producing starch, or after grinding and air fractionation.

Crude protein

3.11.10

Pea pulp

Product obtained from starch and protein wet extraction from peas. It is mainly composed of internal fibre and starch.

Moisture if < 70 % or > 85 %

Starch

Crude fibre

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

3.11.11

Pea solubles

Product obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins and oligosaccharides.

Moisture if < 60 % or > 85 %

Total sugars

Crude protein

3.11.12

Pea fibre

Product obtained by extraction after grinding and sieving of the dehulled pea.

Crude fibre

3.12.1

Vetches

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

 

3.13.1

Chickling vetch (12)

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

 

3.14.1

Monantha vetch

Seeds of Vicia monanthos Desf.

 


4.   Tubers, roots, and products derived thereof

Number

Name

Description

Compulsory declarations

4.1.1

Sugar beet

Root of Beta vulgaris L. ssp. vulgaris var. altissima Doell.

 

4.1.2

Sugar beet tops and tails

Fresh product of the manufacture of sugar consisting mainly of cleaned pieces of sugar beet with or without parts of beet leaves.

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

Moisture if < 50 %

4.1.3

(Beet) sugar; [sucrose]

Sugar extracted from sugar beets using water.

Sucrose

4.1.4

(Sugar) beet molasses

Syrupy product obtained during the manufacture or refining of sugar from sugar beets.

Total sugars, calculated as sucrose

Moisture, if > 28 %

4.1.5

(Sugar) beet molasses, partially desugared and/or debetainized

Product obtained after further extraction using water of sucrose and/or betaine from sugar beet molasses.

Total sugars, calculated as sucrose

Moisture, if > 28 %

4.1.6

Isomaltulose molasses

Non-crystallised fraction from the manufacture of isomaltulose by enzymatic conversion of sucrose from sugar beets.

Moisture if > 40 %

4.1.7

Wet (sugar) beet pulp

Product of the manufacture of sugar consisting of water-extracted slices of sugar beet. Minimum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation.

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

Moisture, if < 82 % or > 92 %

4.1.8

Pressed (sugar) beet pulp

Product of the manufacture of sugar consisting of water-extracted and mechanically pressed slices of sugar beet. Maximum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation.

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

Moisture if < 65 % or > 82 %

4.1.9

Pressed (sugar) beet pulp, molassed

Product of the manufacture of sugar consisting of water-extracted and mechanically pressed slices of sugar beet with molasses added. Maximum moisture content: 82 %. Sugar content declines due to (lactic acid) fermentation.

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

Moisture if < 65 % or > 82 %

4.1.10

Dried (sugar) beet pulp

Product of the manufacture of sugar consisting of water-extracted and dried slices of sugar beet.

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

Total sugars, calculated as sucrose, if > 10,5 %

4.1.11

Dried (sugar) beet pulp, molassed

Product of the manufacture of sugar consisting of water-extracted and dried slices of sugar beet with molasses added.

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

Total sugars, calculated as sucrose

4.1.12

Sugar syrup

Product obtained by processing of sugar and/or molasses.

Total sugars, calculated as sucrose

Moisture, if > 35 %

4.1.13

(Sugar) beet pieces, boiled

Product of the manufacture of edible syrup from sugar beet, which may be pressed or dried.

If dried:

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

If pressed:

 

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

 

Moisture, if < 50 %

4.1.14

Fructo-oligosaccharides

Product obtained from sugar from sugar beet through an enzymatic process.

Moisture if > 28 %

4.2.1

Beetroot juice

Juice from pressing of red beet (Beta vulgaris convar. crassa var. conditiva) with subsequent concentration and pasteurization, maintaining the typical vegetable-like taste and flavour.

Moisture if < 50 % or > 60 %

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

4.3.1

Carrots

Root of the yellow or red carrot Daucus carota L.

 

4.3.2

Carrot peelings, steamed

Moist product from the carrot processing industry consisting of the peelings removed from the carrot root by steam treatment to which auxiliary flows of gelatinous carrot starch may be added. Maximum moisture content: 97 %.

Starch

Crude fibre

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

Moisture, if < 87 % or > 97 %

4.3.3

Carrot scrapings

Moist product which is released via mechanical separation in the processing of carrots and which mostly consists of dried carrots and carrot remnants. The product may have been subject to heat treatment. Maximum moisture content: 97 %.

Starch

Crude fibre

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

Moisture, if < 87 % or > 97 %

4.3.4

Carrot flakes

Product obtained by flaking roots of the yellow or red carrot, which are subsequently dried.

 

4.3.5

Carrot, dried

Root of the yellow or red carrot regardless of their presentation, which are subsequently dried.

Crude fibre

4.3.6

Carrot feed, dried

Product constituted of internal pulp and outer skins that are dried.

Crude fibre

4.4.1

Chicory roots

Roots of Cichorium intybus L.

 

4.4.2

Chicory tops and tails

Fresh product from chicory processing. It consists predominantly of cleaned pieces of chicory and parts of leaves.

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

Moisture if < 50 %

4.4.3

Chicory seed

Seed of Cichorium intybus L.

 

4.4.4

Pressed chicory pulp

Product of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory. The (soluble) chicory carbohydrates and water have been partly removed.

Crude fibre

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

Moisture if < 65 % or > 82 %

4.4.5

Dried chicory pulp

Product of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory and subsequent drying. The (soluble) chicory carbohydrates have been partly extracted.

Crude fibre

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

4.4.6

Chicory roots powder

Product obtained by chopping, drying and grinding of chicory roots.

Crude fibre

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

4.4.7

Chicory molasses

Product of chicory processing, obtained during the production of inulin and oligofructose.

Crude protein

Moisture if < 20 % or > 30 %

4.4.8

Chicory vinasses

Product of chicory processing, obtained during the refining of inulin and oligofructose.

Crude protein

Moisture if < 30 % or > 40 %

4.4.9

Chicory inulin

Inulin is a fructan extracted from roots of Cichorium intybus L.

 

4.4.10

Oligofructose syrup

Product obtained by partial hydrolysis of inulin from Cichorium intybus L.

Moisture if < 20 % or > 30 %

4.4.11

Oligofructose, dried

Product obtained by partial hydrolysis of inulin from Cichorium intybus L. and subsequent drying.

 

4.5.1

Garlic, dried

White to yellow powder of pure, ground garlic, Allium sativum L.

 

4.6.1

Manioc; [tapioca]; [cassava]

Roots of Manihot esculenta Crantz, regardless of their presentation.

Moisture if < 60 % or > 70 %

4.6.2

Manioc, dried

Roots of Manioc, regardless of their presentation, which are subsequently dried.

Starch

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

4.7.1

Onion pulp

Moist product which is released during the processing of onions (genus Allium) and consists of both skins and whole onions. If from the production process for onion oil, then it mostly consists of cooked remains of onions.

Crude fibre

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

4.7.2

Onions, fried

Skinned and crumbed onion pieces which are then fried.

Crude fibre

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

Crude fat

4.8.1

Potatoes

Tubers of Solanum tuberosum L.

Moisture if < 72 % or > 88 %

4.8.2

Potatoes, peeled

Potatoes from which the skin is removed using steam treatment.

Starch

Crude fibre

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

4.8.3

Potato peelings, steamed

Moist product from the potato processing industry consisting of the peelings removed by steam treatment from the potato tuber to which auxiliary flows of gelatinous potato starch may be added. It may be mashed.

Moisture if < 82 % or > 93 %

Starch

Crude fibre

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

4.8.4

Potato cuttings, raw

Product released from potatoes during the preparation of potato products for human consumption, which may have been peeled.

Moisture if < 72 % or > 88 %

Starch

Crude fibre

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

4.8.5

Potato scrapings

Product which is released via mechanical separation in the processing of potatoes and which mostly consists of dried potatoes and potato remnants. The product may have been subject to heat treatment.

Moisture if < 82 % or > 93 %

Starch

Crude fibre

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

4.8.6

Potato, mashed

Blanched or boiled and then mashed potato product.

Starch

Crude fibre

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

4.8.7

Potato flakes

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

Starch

Crude fibre

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

4.8.8

Potato pulp

Product of the manufacture of potato starch consisting of extracted ground potatoes.

Moisture, if < 77 % or > 88 %

4.8.9

Potato pulp, dried

Dried product of the manufacture of potato starch consisting of extracted ground potatoes.

 

4.8.10

Potato protein

Product of starch manufacture composed mainly of protein substances obtained after the separation of starch.

Crude protein

4.8.11

Potato protein, hydrolysed

Protein obtained by a controlled enzymatic hydrolysis of potato proteins.

Crude protein

4.8.12

Potato protein, fermented

Product obtained by fermentation of potato protein and subsequent spray drying.

Crude protein

4.8.13

Potato protein fermented, liquid

Liquid product obtained by fermentation of potato protein.

Crude protein

4.8.14

Potato juice, concentrated

Concentrated product of the manufacture of potato starch, consisting of the remaining substance after the partial removal of fibre, proteins and starch from the whole potato pulp and evaporation of part of the water.

Moisture if < 50 % or > 60 %

If moisture < 50 %:

Crude protein

Crude ash

4.8.15

Potato granules

Dried potatoes (potatoes after washing, peeling, size reduction – cutting, flaking, etc. and water content removal).

 

4.9.1

Sweet potato

Tubers of Ipomoea batatas L. regardless of their presentation.

Moisture if < 57 % or > 78 %

4.10.1

Jerusalem artichoke; [Topinambur]

Tubers of Helianthus tuberosus L. regardless of their presentation.

Moisture if < 75 % or > 80 %


5.   Other seeds and fruits, and products derived thereof

Number

Name

Description

Compulsory declarations

5.1.1

Acorn

Whole fruits of the pendunculate oak Quercus robur L., the sessile oak Quercus petraea (Matt.) Liebl., the cork oak of Quercus suber L., or other species of oak.

 

5.1.2

Acorn, dehulled

Product obtained during dehulling of acorn.

Crude protein

Crude fibre

5.2.1

Almond

Whole or broken fruit Prunus dulcis, with or without hulls.

 

5.2.2

Almond Hulls

Almond hulls obtained from dehusked almond seeds by physical separation from the kernels and ground.

Crude fibre

5.3.1

Anise seed

Seeds of Pimpinella anisum.

 

5.4.1

Apple pulp, dried; [Apple pomace, dried]

Product obtained from the production of juice of Malus domestica or cider production. It consists principally of internal pulp and outer skins that are dried. It may have been depectinised

Crude fibre

5.4.2

Apple pulp, pressed; [Apple pomace, pressed]

Moist product obtained from the production of apple juice or cider production. It consists principally of internal pulp and outer skins that are pressed. It may have been depectinised

Crude fibre

5.4.3

Apple molasses

Product obtained after producing pectin from apple pulp. It may have been depectinised

Crude protein

Crude fibre

Crude oils and fats, if > 10 %

5.5.1

Sugar beet seed

Seeds of sugar beet

 

5.6.1

Buckwheat

Seeds of Fagopyrum esculentum

 

5.6.2

Buckwheat hulls and bran

Product obtained during the milling of buckwheat grains.

Crude fibre

5.6.3

Buckwheat middlings

Product of flour manufacture, obtained from screened buckwheat. It consists principally of particles of endosperm, with fine fragments of the outer and some miscellaneous parts of the grain. It must contain no more than 10 % crude fibre.

Crude fibre

Starch

5.7.1

Red cabbage seed

Seeds of Brassica oleracea var. capitata f. Rubra.

 

5.8.1

Canary grass seed

Seeds of Phalaris canariensis.

 

5.9.1

Caraway seed

Seeds from Carum carvi L.

 

5.12.1

Broken chestnuts

Product of the production of chestnut flour, consisting mainly of particles of endosperm, with fine fragments of envelopes and a few remnants of chestnut (Castanea spp.).

Crude protein

Crude fibre

5.13.1

Citrus pulp

Product obtained by pressing citrus fruits Citrus (L.) spp. or during the production of citrus juice. It may have been depectinised.

Crude fibre

5.13.2

Citrus pulp, dried

Product obtained by pressing citrus fruits or during the production of citrus juice, which is subsequently dried. It may have been depectinised.

Crude fibre

5.14.1

Red clover seed

Seeds of Trifolium pratense L.

 

5.14.2

White clover seed

Seeds of Trifolium repens L.

 

5.15.1

Coffee skins

Product obtained from dehusked seeds of the Coffea plant.

Crude fibre

5.16.1

Cornflower seed

Seeds of Centaurea cyanus L.

 

5.17.1

Cucumber seed

Seeds of Cucumis sativus L.

 

5.18.1

Cypress seed

Seeds of Cupressus L.

 

5.19.1

Date fruit

Fruits of Phoenix dactylifera L. It may be dried.

 

5.19.2

Date seed

Whole seeds of the date plant.

Crude fibre

5.20.1

Fennel seed

Seeds of Foeniculum vulgare Mill.

 

5.21.1

Fig fruit

Fruits of Ficus carica L. It may be dried.

 

5.22.1

Fruit kernels (13)

Product consisting of the inner, edible seeds of a nut or fruit stone.

 

5.22.2

Fruit pulp (13)

Product obtained during the production of fruit juice and fruit puree. It may have been depectinised.

Crude fibre

5.22.3

Fruit pulp, dried (13)

Product obtained during the production of fruit juice and fruit puree which is subsequently dried. It may have been depectinised.

Crude fibre

5.23.1

Garden cress

Seeds from Lepidium sativum L.

Crude fibre

5.24.1

Graminaceous seeds

Seeds from graminoids of the families Poaceae, Cyperaceae and Juncaceae.

 

5.25.1

Grape pips

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

Crude fat

Crude fibre

5.25.2

Grape pips meal

Product obtained during the extraction of oil from grape pips.

Crude fibre

5.25.3

Grape pulp [Grape marc]

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

5.26.1

Hazelnut

Whole or broken fruit of Corylus (L.) spp., with or without hulls.

 

5.27.1

Pectin

Pectin extracted from appropriate plant material.

 

5.28.1

Perilla seed

Seeds of Perilla frutescens L. and its milling products.

 

5.29.1

Pine nut

Seeds from Pinus (L.) spp.

 

5.30.1

Pistachio

Fruit of Pistacia vera L.

 

5.31.1

Plantago seed

Seeds of Plantago (L.) spp.

 

5.32.1

Radish seed

Seeds of Raphanus sativus L.

 

5.33.1

Spinach seed

Seeds of Spinacia oleracea L.

 

5.34.1

Thistle seed

Seeds from Carduus marianus L.

 

5.35.1

Tomato pulp [tomato pomace]

Product obtained by pressing tomatoes Solanum lycopersicum L. during the production of tomato juice. It consists principally of tomato peel and seeds.

Crude fibre

5.36.1

Yarrow seed

Seeds of Achillea millefolium L.

 


6.   Forages and roughage, and products derived thereof

Number

Name

Description

Compulsory declarations

6.1.1

Beet leaves

Leaves of Beta spp.

 

6.2.1

Cereal plants (14)

Whole plants of cereal species or parts thereof. It may be dried, fresh or ensiled.

 

6.3.1

Cereals straw (14)

Straw of cereals.

 

6.3.2

Cereal straw, treated (14)  (15)

Product obtained by an appropriate treatment of cereal straw.

Sodium, if treated with NaOH

6.4.1

Clover meal

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

Crude protein

Crude fibre

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

6.5.1

Forage meal (16); [Grass meal] (16); [Green meal] (16)

Product obtained by drying and milling and in some cases compacting forage plants.

Crude protein

Crude fibre

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

6.6.1

Grass, field dried, [Hay]

Species of any grass, field dried.

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

6.6.2

Grass, high temperature dried

Product obtained from grass (any variety) that has been artificially dehydrated (in any form).

Crude protein

Fibre

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

6.6.3

Grass, herbs, legume plants, [green forage]

Fresh, ensiled or dried arable crops consisting of grass, legumes or herbs, commonly described as silage, haylage, hay or green forage.

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

6.7.1

Hemp flour

Flour ground from dried leaves from Cannabis sativa L.

Crude protein

6.7.2

Hemp fibre

Product obtained during the processing of hemp, green coloured, dried, fibrous.

 

6.8.1

Horse bean straw

Straw of horse bean.

 

6.9.1

Linseed straw

Straw of linseed (Linum usitatissimum L.).

 

6.10.1

Lucerne; [Alfalfa]

Medicago sativa L. and Medicago var. Martyn plants or parts thereof.

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

6.10.2

Lucerne field dried; [Alfalfa field dried]

Lucerne, field dried.

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

6.10.3

Lucerne, high temperature dried; [Alfalfa, high temperature dried]

Lucerne artificially dehydrated, in any form.

Crude protein

Crude fibre

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

6.10.4

Lucerne, extruded; [Alfalfa, extruded]

Alfalfa pellets that have been extruded.

 

6.10.5

Lucerne meal; [Alfalfa meal] (17)

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

Crude protein

Crude fibre

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

6.10.6

Lucerne pomace; [Alfalfa pomace]

Dried product obtained by pressing of the juice from lucerne.

Crude protein

Crude fibre

6.10.7

Lucerne protein concentrate; [Alfalfa protein concentrate]

Product obtained by artificially drying fractions of lucerne press juice, which have been separated by centrifugation and heat treated to precipitate the proteins.

Crude protein

Carotene

6.10.8

Lucerne solubles

Product obtained after the extraction of proteins from lucerne juice, it may be dried

Crude protein

6.11.1

Maize silage

Ensiled plants or parts thereof of Zea mays L. ssp. mays.

 

6.12.1

Pea Straw

Straw of Pisum spp.

 


7.   Other plants, algae and products derived thereof

Number

Name

Description

Compulsory declarations

7.1.1

Algae (18)

Algae, live or processed, regardless of their presentation, including fresh, chilled or frozen algae.

Crude protein

Crude fat

Crude ash

7.1.2

Dried algae (18)

Product obtained by drying algae. This product may have been washed to reduce the iodine content.

Crude protein

Crude fat

Crude ash

7.1.3

Algae meal (18)

Product of algae oil manufacture, obtained by extraction of algae.

Crude protein

Crude fat

Crude ash

7.1.4

Algal oil (18)

Product of the oil manufacture from algae obtained by extraction.

Crude fat

Moisture if > 1 %

7.1.5

Algae extract (18); [Algae fraction] (18)

Watery or alcoholic extract of algae that principally contains carbohydrates.

 

7.2.6

Seaweed meal

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

Crude ash

7.3.1

Barks (11)

Cleaned and dried barks of trees or bushes.

Crude fibre

7.4.1

Blossoms (11), dried

All parts of dried blossoms of consumable plants and their fractions.

Crude fibre

7.5.1

Broccoli, dried

Product obtained by drying the plant Brassica oleracea L. after washing, size reduction (cutting, flaking, etc.) and water content removal.

 

7.6.1

(Sugar) cane molasses

Syrupy product obtained during the manufacture or refining of sugar from Saccharum L.

Total sugars calculated as sucrose

Moisture, if > 30 %

7.6.2

(Sugar) cane

Molasses, partially desugared

Product obtained after further extraction using water of sucrose from sugar cane molasses.

Total sugars calculated as sucrose

Moisture, if > 28 %

7.6.3

(Cane) sugar [sucrose]

Sugar extracted from sugar canes using water.

Sucrose

7.6.4

Cane bagasse

Product obtained during extraction using water of sugar from sugar canes. It consists mainly of fibres.

Crude fibre

7.7.1

Leaves, dried (11)

Dried leaves of consumable plants and their fractions.

Crude fibre

7.8.1

Lignocellulose (11)

Product obtained by means of mechanical processing of raw natural dried wood and which predominantly consists of lignocellulose.

Crude fibre

7.9.1

Liquorice root

Root of Glycyrrhiza L.

 

7.10.1

Mint

Product obtained from drying aerial parts of the plants Mentha apicata, Mentha piperita or Mentha viridis (L.), regardless of their presentation.

 

7.11.1

Spinach, dried

Product obtained from drying the plant Spinacia oleracea L., regardless of its presentation.

 

7.12.1

Mojave yucca

Pulverized Yucca schidigera Roezl.

Crude fibre

7.13.1

Vegetal carbon; [charcoal]

Product obtained by carbonisation of organic vegetal material.

Crude fibre

7.14.1

Wood (11)

Chemically untreated mature wood or wood fibres.

Crude fibre


8.   Milk products and products derived thereof

Number

Name

Description

Compulsory declarations

8.1.1

Butter and butter products

Butter and products obtained by production or processing of butter (e.g. butter serum), unless listed separately.

Crude protein

Crude fat

Lactose

Moisture if > 6 %

8.2.1

Buttermilk/Buttermilk concentrate/Buttermilk powder (19)

Product obtained by churning butter out of cream or similar processes.

Concentration or drying may be applied.

Crude protein

Crude fat

Lactose

Moisture if > 6 %

8.3.1

Casein

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

Crude protein

Moisture if > 10 %

8.4.1

Caseinate

Product extracted from curd or casein through use of neutralizing substances and drying.

Crude protein

Moisture if > 10 %

8.5.1

Cheese and cheese products

Cheese and products made of cheese and of milk based products.

Crude protein

Crude fat

8.6.1

Colostrum

The fluid secreted by the mammary glands of milk-producing animals up to five days post parturition.

Crude protein

8.7.1

Dairy by-products

Products obtained when producing dairy products (including, but not limited to: former dairy foodstuffs, centrifuge or separator sludge, white water, milk minerals).

Moisture

Crude protein

Crude fat

Total sugars

8.8.1

Fermented milk products

Products obtained by fermentation of milk (e.g. yoghurt etc.).

Crude protein

Crude fat

8.9.1

Lactose

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

Lactose

Moisture if > 5 %

8.10.1

Milk/Milk concentrate/Milk powder (19)

Normal mammary secretion obtained from one or more milkings. Concentration or drying may be applied.

Crude protein

Crude fat

Moisture if > 5 %

8.11.1

Skimmed milk/Skimmed milk concentrate/Skimmed milk powder (19)

Milk whose fat content has been reduced by separation.

Concentration or drying may be applied.

Crude protein

Moisture if > 5 %

8.12.1

Milk fat

Product obtained by skimming milk.

Crude fat

8.13.1

Milk protein powder

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

Crude protein

Moisture if > 8 %

8.14.1

Condensed and evaporated milk and their products

Condensed and evaporated milk and products obtained by production or processing of these products.

Crude protein

Crude fat

Moisture if > 5 %

8.15.1

Milk permeate/Milk permeate powder (19)

Product obtained by filtration (ultra, nano or micro) of milk (penetrating through the membrane) and from which lactose may have been partly removed.

Reverse osmosis and drying may be applied.

Crude ash

Crude protein

Lactose

Moisture if > 8 %

8.16.1

Milk retentate/Milk retentate powder (19)

Product obtained by filtration (ultra, nano or micro) of milk (withheld by the membrane).

Drying may be applied.

Crude protein

Crude ash

Lactose

Moisture if > 8 %

8.17.1

Whey/Whey concentrate/Whey powder (19)

Product of cheese, quark or casein manufacturing or similar processes.

Concentration or drying may be applied.

Crude protein

Lactose

Moisture if > 8 %

Crude ash

8.18.1

Delactosed whey/Delactosed whey powder (19)

Whey from which the lactose has been partly removed.

Drying may be applied.

Crude protein

Lactose

Moisture if > 8 %

Crude ash

8.19.1

Whey protein/Whey protein powder (19)

Product obtained by drying the whey protein compounds extracted from whey by chemical or physical treatment. Drying may be applied.

Crude protein

Moisture if > 8 %

8.20.1

Demineralised, delactosed whey/Demineralised, delactosed whey powder (19)

Whey from which the lactose and minerals have been partly removed.

Drying may be applied.

Crude protein

Lactose

Crude ash

Moisture if > 8 %

8.21.1

Whey permeate/Whey permeate powder (19)

Product obtained by filtration (ultra, nano or micro) of whey (penetrating through the membrane) and from which lactose may have been partly removed.

Reverse osmosis and drying may be applied.

Crude ash

Crude protein

Lactose

Moisture if > 8 %

8.22.1

Whey retentate/Whey retentate powder (19)

Product obtained by filtration (ultra, nano or micro) of whey (withheld by the membrane).

Drying may be applied.

Crude protein

Crude ash

Lactose

Moisture if > 8 %


9.   Land animal products and products derived thereof

Number

Name

Description

Compulsory declarations

9.1.1

Animal by-products (20)

Whole or parts of warm-blooded land animals, fresh, frozen, cooked, acid treated or dried.

Crude protein

Crude fat

Moisture if > 8 %

9.2.1

Animal fat (20)

Product composed of fat from warm-blooded land animals.

Crude fat

Moisture if > 1 %

9.3.1

Apiculture by-products

Honey, beeswax, royal jelly, propolis, pollen, processed or unprocessed.

Total sugar calculated as sucrose

9.4.1

Processed animal protein (20)

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.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.5.1

Gelatine process derived proteins (20)

Dried animal proteins of food quality derived from gelatine production.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.6.1

Hydrolysed animal proteins (20)

Hydrolysed proteins obtained by chemical, microbiological or enzymatic hydrolysis of animal protein.

Crude protein

Moisture if > 8 %

9.7.1

Blood meal (20)

Product derived from the heat treatment of blood of slaughtered warm-blooded animals.

Crude protein

Moisture if > 8 %

9.8.1

Blood products (20)

Products derived from blood or fractions of blood of slaughtered warm-blooded animals; they include dried/frozen/liquid plasma, dried whole blood, dried/frozen/liquid red cells or fractions thereof and mixtures.

Crude protein

Moisture if > 8 %

9.9.1

Catering reflux [Catering recycling]

All waste food containing material of animal origin including used cooking oil originating in restaurants, catering facilities and kitchens, including central kitchens and household kitchens.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.10.1

Collagen (20)

Protein-based product derived from animal bones, hides, skins and tendons.

Crude protein

Moisture if > 8 %

9.11.1

Feather meal

Product obtained by drying and grinding feathers of slaughtered animals, it may be hydrolysed.

Crude protein

Moisture if > 8 %

9.12.1

Gelatine (20)

Natural, soluble protein, gelling or non-gelling, obtained by the partial hydrolysis of collagen produced from bones, hides and skins, tendons and sinews of animals.

Crude protein

Moisture if > 8 %

9.13.1

Greaves (20)

Product obtained from the manufacture of tallow, lard and other extracted or physically removed fats of animal origin, fresh, frozen or dried.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.14.1

Products of animal origin (20)

Products that are no longer intended for human consumption for commercial reasons or due to problems of manufacturing or packaging defects or other defects from which no risk to public or animal health arise; with or without treatment such as fresh, frozen, dried.

Crude protein

Crude fat

Moisture if > 8 %

9.15.1

Eggs

Whole eggs of Gallus gallus L. with or without shells.

 

9.15.2

Albumen

Product obtained from eggs after the separation of shells and yolk, pasteurised and possibly denatured.

Crude protein

Method of denaturation if applicable

9.15.3

Egg products, dried

Products consisting of pasteurised dried eggs, without shells or a mixture of different proportions of dried albumen and dried egg yolk.

Crude protein

Crude fat

Moisture if > 5 %

9.15.4

Egg powder sugared

Dried whole or parts of sugared eggs.

Crude protein

Crude fat

Moisture if > 5 %

9.15.5

Egg shells, dried

Product obtained from poultry eggs, after the content (yolk and albumen) has been removed. Shells are dried.

Crude ash

9.16.1

Terrestrial invertebrates (20)

Whole or parts of terrestrial invertebrates, in all their life stages, other than species pathogenic to humans and animals; with or without treatment such as fresh, frozen, dried.

 


10.   Fish, other aquatic animals and products derived thereof

Number

Name

Description

Compulsory declarations

10.1.1

Aquatic invertebrates (21)

Whole or parts of marine or freshwater invertebrates, in all their life stages, other than species pathogenic to humans and animals; with or without treatment such as fresh, frozen, dried

 

10.2.1

By-products from aquatic animals (21)

Originating from establishments or plants preparing or manufacturing products for human consumption; with or without treatment such as fresh, frozen, dried.

Crude protein

Crude fat

Crude ash

10.3.1

Crustacea meal

Product produced by heating, pressing and drying whole or parts of crustacean including wild and farmed shrimp.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.4.1

Fish (22)

Whole or parts of fish: fresh, frozen, cooked, acid treated or dried.

Crude protein

Moisture if > 8 %

10.4.2

Fish meal (22)

Product obtained by heating, pressing and drying whole or parts of fish and to which fish solubles may have been re-added prior to drying.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.4.3

Fish solubles

Condensed product obtained during manufacture of fishmeal which has been separated and stabilised by acidification or drying.

Crude protein

Crude fat

Moisture if > 5 %

10.4.4

Fish protein, hydrolysed

Product obtained by acid hydrolysis of whole or parts of fish often concentrated by drying.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.4.5

Fishbone meal

Product obtained by heating, pressing and drying parts of fish. It consists principally of fishbone.

Crude ash

10.4.6

Fish oil

Oil obtained from fish or parts of fish followed by centrifugation to remove water (may include species specific details e.g. cod liver oil).

Crude fat

Moisture if > 1 %

10.4.7

Fish oil, hydrogenated

Oil obtained from hydrogenation of fish oil.

Moisture if > 1 %

10.5.1

Krill oil

Oil obtained from cooked and pressed marine planktonic krill followed by centrifugation to remove water.

Moisture if > 1 %

10.5.2

Krill protein concentrate, hydrolysed

Product obtained by the enzymatic hydrolysis of whole or parts of krill often concentrated by drying.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.6.1

Marine annelid meal

Product produced by heating and drying whole or parts of marine annelids, including Nereis virens.M. Sars.

Fat

Ash if > 20 %

Moisture if > 8 %

10.7.1

Marine zooplankton meal

Product produced by heating, pressing and drying marine zooplankton e.g. krill.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.7.2

Marine zooplankton oil

Oil obtained from cooked and pressed marine zooplankton followed by centrifugation to remove water.

Moisture if > 1 %

10.8.1

Mollusc meal

Product produced by heating and drying whole or parts of molluscs including squid and bi-valves.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.9.1

Squid meal

Product produced by heating, pressing and drying whole squid or parts of squid.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %


11.   Minerals and products derived thereof

Number

Name

Description

Compulsory declarations

11.1.1

Calcium carbonate (23); [Limestone]

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

Calcium, Ash insoluble in HCl if > 5 %

11.1.2

Calcareous marine shells

Product of natural origin, obtained from marine shells, ground or granulated, such as oyster shells or seashells.

Calcium, Ash insoluble in HCl if > 5 %

11.1.3

Calcium and magnesium carbonate

Natural mixture of calcium carbonate and magnesium carbonate.

Calcium, Magnesium, Ash insoluble in HCl if > 5 %

11.1.4

Maerl

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

Calcium, Ash insoluble in HCl if > 5 %

11.1.5

Lithothamn

Product of natural origin obtained from calcareous marine algae (Phymatolithon calcareum (Pall.)), ground or granulated.

Calcium, Ash insoluble in HCl if > 5 %

11.1.6

Calcium chloride

Technical grade calcium chloride.

Calcium, Ash insoluble in HCl if > 5 %

11.1.7

Calcium hydroxide

Technical grade calcium hydroxide.

Calcium, Ash insoluble in HCl if > 5 %

11.1.8

Calcium sulphate anhydrous

Technical grade calcium sulphate anhydrous obtained by grinding calcium sulphate anhydrous or dehydration of calcium sulphate dihydrate.

Calcium, Ash insoluble in HCl if > 5 %

11.1.9

Calcium sulphate hemihydrate

Technical grade calcium sulphate hemihydrate obtained by partially dehydrating calcium sulphate dihydrate.

Calcium, Ash insoluble in HCl if > 5 %

11.1.10

Calcium sulphate dihydrate

Technical grade calcium sulphate dihydrate obtained by grinding calcium sulphate dihydrate or hydration of calcium sulphate hemihydrate.

Calcium, Ash insoluble in HCl if > 5 %

11.1.11

Calcium salts of organic acids (24)

Calcium salts of edible organic acids with at least 4 carbon atoms.

Calcium, Organic acid

11.1.12

Calcium oxide

Technical grade calcium oxide obtained from calcination of naturally occurring limestone.

Calcium, Ash insoluble in HCl if > 5 %

11.1.13

Calcium gluconate

Calcium salt of gluconic acid generally expressed as Ca(C6H11O7)2 and its hydrated forms.

Calcium, Ash insoluble in HCl if > 5 %

11.1.15

Calcium Sulphate/Carbonate

Product obtained during the manufacturing of sodium carbonate.

Calcium, Ash insoluble in HCl if > 5 %

11.1.16

Calcium pidolate

Technical grade L-calcium pidolate.

Calcium, Ash insoluble in HCl if > 5 %

11.2.1

Magnesium oxide

Calcined magnesium oxide (MgO) not less than 70 % MgO.

Magnesium, Ash insoluble in HCl if > 15 %

11.2.2

Magnesium sulphate heptahydrate

Technical grade magnesium sulphate (MgSO4 × 7 H2O).

Magnesium, Sulphur, Ash insoluble in HCl if > 15 %

11.2.3

Magnesium sulphate monohydrate

Technical grade magnesium sulphate (MgSO4 × H2O).

Magnesium, Sulphur, Ash insoluble in HCl if > 15 %

11.2.4

Magnesium sulphate anhydrous

Technical grade anhydrous magnesium sulphate (MgSO4).

Magnesium, Sulphur, ash insoluble in HCl if > 10 %

11.2.5

Magnesium propionate

Technical grade magnesium propionate.

Magnesium

11.2.6

Magnesium chloride

Technical grade magnesium chloride or solution obtained by natural concentration of sea water after deposit of sodium chloride.

Magnesium, Chlorine, ash insoluble in HCl if > 10 %

11.2.7

Magnesium carbonate

Natural magnesium carbonate.

Magnesium, ash insoluble in HCl if > 10 %

11.2.8

Magnesium hydroxide

Technical grade magnesium hydroxide.

Magnesium, ash insoluble in HCl if > 10 %

11.2.9

Magnesium potassium sulphate

Technical grade magnesium potassium sulphate.

Magnesium, Potassium, ash insoluble in HCl if > 10 %

11.2.10

Magnesium salts of organic acids (24)

Magnesium salts of edible organic acids with at least 4 carbon atoms.

Magnesium, organic acid

11.3.1

Dicalcium phosphate (25); [Calcium hydrogen orthophosphate]

Technical grade calcium mono-hydrogen phosphate obtained from bones or inorganic sources (CaHPO4 × H2O)

Ca/P > 1,2

Calcium, Total phosphorus, P insoluble in 2 % citric acid if > 10 %, Ash insoluble in HCl if > 5 %

11.3.2

Mono-dicalcium phosphate

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

0,8 < Ca/P < 1,3

Total phosphorus, Calcium, P insoluble in 2 % citric acid if > 10 %

11.3.3

Mono-calcium phosphate; [Calcium tetrahydrogen diorthophosphate]

Technical grade calcium-bis dihydrogenphosphate (Ca(H2PO4)2 × H2O)

Ca/P < 0,9

Total phosphorus, Calcium, P insoluble in 2 % citric acid if > 10 %

11.3.4

Tri-calcium phosphate; [Tricalcium orthophosphate]

Technical grade tri-calcium phosphate from bones or inorganic sources (Ca3(PO4)2 × H2O)

Ca/P > 1,3

Calcium, Total phosphorus, P insoluble in 2 % citric acid if > 10 %

11.3.5

Calcium-magnesium phosphate

Technical grade calcium-magnesium phosphate.

Calcium, Magnesium, Total phosphorus, P insoluble in 2 % citric acid if > 10 %

11.3.6

Defluorinated phosphate

Natural phosphate, calcined and further heat treated than for the removal of impurities necessary.

Total phosphorus, Calcium, Sodium, P insoluble in 2 % citric acid if > 10 %, Ash insoluble in HCI if > 5 %

11.3.7

Di-calciumpyrophosphate; [Dicalcium diphosphate]

Technical grade dicalcium pyrophosphate.

Total phosphorus, Calcium, P insoluble in 2 % citric acid if > 10 %

11.3.8

Magnesium phosphate

Product consisting of technical grade monobasic and/or di-basic and/or tri-basic magnesium phosphate.

Total phosphorus, Magnesium, P insoluble in 2 % citric acid if > 10 %, Ash insoluble in HCl if > 10 %

11.3.9

Sodium-calcium-magnesium phosphate

Product consisting of technical grade sodium-calcium-magnesium phosphate.

Total phosphorus, Magnesium, Calcium, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.10

Mono-sodium phosphate; [Sodium dihydrogen orthophosphate]

Technical grade mono-sodium phosphate

(NaH2PO4 × H2O)

Total phosphorus, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.11

Di-sodium phosphate; [Disodium hydrogen orthophosphate]

Technical grade disodium phosphate (Na2HPO4 × H2O)

Total phosphorus, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.12

Tri-sodium Phosphate; [Trisodium orthophosphate]

Technical grade tri-sodium phosphate (Na3PO4)

Total phosphorus, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.13

Sodium pyrophosphate; [Tetrasodium diphosphate]

Technical grade sodium pyrophosphate.

Total phosphorus, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.14

Mono-potassium phosphate; [Potassium dihydrogen orthophosphate]

Technical grade mono-potassium phosphate (KH2PO4 × H2O)

Total phosphorus, Potassium, P insoluble in 2 % citric acid if > 10 %

11.3.15

Di-potassium phosphate; [Di-potassium hydrogen orthophosphate]

Technical grade di-potassium phosphate (K2HPO4 × H2O)

Total phosphorus, Potassium, P insoluble in 2 % citric acid if > 10 %

11.3.16

Calcium sodium phosphate

Technical grade calcium sodium phosphate.

Total phosphorus, Calcium, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.17

Mono-ammonium phosphate; [Ammonium dihydrogen orthophosphate]

Technical grade mono-ammonium phosphate (NH4H2PO4)

Total nitrogen, Total phosphorus, P insoluble in 2 % citric acid if > 10 %

11.3.18

Di-ammonium phosphate; [Diammonium hydrogen orthophosphate]

Technical grade di-ammonium phosphate ((NH4)2HPO4)

Total nitrogen

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.19

Sodium tri-polyphosphate; [Penta sodium triphosphate]

Technical Grade sodium tri-polyphosphate.

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.20

Sodium magnesium phosphate

Technical grade sodium-magnesium phosphate.

Total phosphorus, Magnesium, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.21

Magnesium hypophosphite

Technical Grade magnesium hypophosphite (Mg(H2PO2)2 × 6H2O)

Magnesium

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.22

Degelatinised bone meal

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

Total phosphorus, Calcium, Ash insoluble in HCl if > 10 %

11.3.23

Bone ash

Mineral residues from the incineration, combustion or gasification of animal by products.

Total phosphorus, Calcium, Ash insoluble in HCl if > 10 %

11.4.1

Sodium chloride (23)

Technical grade sodium chloride or product obtained by evaporative crystallization from brine (vacuum salt) or evaporation of seawater (marine salt) or grinding rock salt.

Sodium, Ash insoluble in HCl if > 10 %

11.4.2

Sodium bicarbonate [Sodium hydrogencarbonate]

Technical grade sodium bicarbonate (NaHCO3)

Sodium, Ash insoluble in HCl if > 10 %

11.4.3

Sodium/ammonium (bi)carbonate [Sodium/ammonium (hydrogen)carbonate]

Product obtained during the production of sodium carbonate and sodium bicarbonate, with traces of ammonium bicarbonate (ammonium bicarbonate max. 5 %).

Sodium, Ash insoluble in HCl if > 10 %

11.4.4

Sodium carbonate

Technical grade sodium carbonate (Na2CO3)

Sodium, Ash insoluble in HCl if > 10 %

11.4.5

Sodium sesquicarbonate [Trisodium hydrogendicarbonate]

Technical grade sodium sesquicarbonate (Na3H(CO3)2)

Sodium, Ash insoluble in HCl if > 10 %

11.4.6

Sodium sulphate

Technical grade sodium sulphate.

Sodium, Ash insoluble in HCl if > 10 %

11.4.7

Sodium salts of organic acids

Sodium salts of edible organic acids with at least 4 carbon atoms.

Sodium, Organic acid

11.5.1

Potassium chloride

Technical Grade potassium chloride or product obtained by grinding natural sources of potassium chloride.

Potassium, Ash insoluble in HCl if > 10 %

11.5.2

Potassium sulphate

Technical grade potassium sulphate (K2SO4)

Potassium, Ash insoluble in HCl if > 10 %

11.5.3

Potassium carbonate

Technical grade potassium carbonate (K2CO3).

Potassium, Ash insoluble in HCl if > 10 %

11.5.4

Potassium bicarbonate [Potassium hydrogen carbonate]

Technical grade potassium bicarbonate (KHCO3).

Potassium, Ash insoluble in HCl if > 10 %

11.5.5

Potassium salts of organic acids (24)

Potassium salts of edible organic acids with at least 4 carbon atoms.

Potassium, Organic acid

11.6.1

Flower of sulphur

Technical grade powder obtained from natural deposits of the mineral. Also, product obtained from oil refinery production as practised by sulphur manufacturers.

Sulphur

11.7.1

Attapulgite

Natural magnesium-aluminium-silicon mineral.

Magnesium

11.7.2

Quartz

Naturally occurring mineral obtained by grinding sources of quartz.

 

11.7.3

Cristobalite

Silicon dioxide obtained from the re-crystallisation of quartz.

 

11.8.1

Ammonium sulphate

Technical grade ammonium sulphate ((NH4)2SO4) obtained by chemical synthesis.

Nitrogen expressed as crude protein, Sulphur

11.8.2

Ammonium sulphate solution

Ammonium sulphate in aqueous solution, containing not less than 35 % Ammonium sulphate

Nitrogen expressed as crude protein

11.8.3

Ammonium salts of organic acids

Ammonium salts of edible organic acids with at least 4 carbon atoms.

Nitrogen expressed as crude protein, Organic acid

11.8.4

Ammonium lactate

Ammonium lactate (CH3CHOHCOONH4). Includes the Ammonium lactate produced by fermentation of whey with Lactobacillus delbrueckii ssp. bulgaricus, containing not less than 44 % Nitrogen expressed as crude protein.

Nitrogen expressed as crude protein, Crude ash

11.8.5

Ammonium acetate

Ammonium acetate (CH3COONH4) in aqueous solution, containing not less than 55 % Ammonium acetate)

Nitrogen expressed as crude protein


12.   Fermentation (by-)products from microorganisms the cells of which have been inactivated or killed

Number

Name

Description

Compulsory Declarations

12.1

Products obtained from the biomass of specific micro-organisms grown on certain substrates

12.1.1

Protein from Methylophilus methylotrophus

Protein product of fermentation obtained by culture of Methylophilus methylotrophus (NCIMB strain 10.515) on methanol, the crude protein is at least 68 % and the reflectance index at least 50.

Crude protein

Crude ash

Crude fat

12.1.2

Protein from Methylococcus capsulatus (Bath), Alca ligenes acidovorans, Bacillus brevis and Bacillus firmus

Protein product of fermentation with Methylococcus capsulatus (Bath) (NCIMB strain 11132), Alcaligenes acidovorans (NCIMB strain 12387), Bacillus brevis (NCIMB strain 13288) and Bacillus firmus (NCIMB strain 13280) on natural gas (approx. 91 % methane, 5 % ethane, 2 % propane, 0,5 % isobutane, 0,5 % n-butane), ammonia, and mineral salts, the crude protein is at least 65 %.

Crude protein

Crude ash

Crude fat

12.1.3

Bacterial protein from Escherichia coli

Protein product, by-product from the production of amino acids by culture of Escherichia coli K12 on substrates of vegetable or chemical origin, ammonia or mineral salts; it may be hydrolysed.

Crude protein

12.1.4

Bacterial protein from Corynebacterium glutamicum

Protein product, by-product from the production of amino acids by culture of Corynebacterium glutamicum on substrates of vegetable or chemical origin, ammonia or mineral salts, it may be hydrolysed.

Crude protein

12.1.5

Yeasts and like products [Brewers’yeast] [Yeast product]

All yeasts and parts thereof obtained from Saccharomyces cerevisiae, Saccharomyces carlsbergiensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Candida utilis/Pichia jadinii, Saccharomyces uvarum, Saccharomyces ludwigii or Brettanomyces ssp.  (26) on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts

Moisture if < 75 % or > 97 %

If moisture < 75 %:

Crude protein

12.1.6

Mycelium silage from the production of penicillin

Mycelium (nitrogenous compounds), wet by-product from the production of penicillin by Penicillium chrysogenum (ATCC48271) on different sources of carbohydrates and their hydrolysates, heat treated and ensiled by means of Lactobacillus brevis, plantarum, sake, collinoides and Streptococcus lactis to inactive the penicillin, Nitrogen expressed as crude protein is at least 7 %.

Nitrogen expressed as crude protein

Crude ash

12.2

Other fermentation by-products

12.2.1

Vinasses [condensed molasses soluble]

By-products derived from the industrial processing of musts/worts issued from fermentation processes such as alcohol, organic acids, yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the fermentation musts/worts. They may also include dead cells and/or parts thereof of the fermentation microorganisms used. The substrates are mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolyzed vegetable fibres and fermentation nutrients such as ammonia or mineral salts

Crude protein

Substrate and indication of production process as appropriate

12.2.2

By-products from the production of L-glutamic acid

Concentrated liquid by-products from the production of L-glutamic acid by fermentation with Corynebacterium melassecola on substrate composed of sucrose, molasses, starch products and their hydrolysates, ammonium salts and other nitrogenous compounds.

Crude protein

12.2.3

By-products from the production of L-lysine-monohydrochloride with Brevibacterium lactofermentum

Concentrated liquid by-products from the production of L-Lysine monohydrochloride by fermentation with Brevibacterium lactofermentum on substrate composed of sucrose, molasses, starch products and their hydrolysates, ammonium salts and other nitrogenous compounds.

Crude protein

12.2.4

By-products from the production of amino acids with Corynbacterium glutamicum

Liquid by-products from the production of amino acids by fermentation with Corynbacterium glutamicum on substrate of vegetable or chemical origin, ammonia or mineral salts

Crude protein

Crude ash

12.2.5

By-products from the production of amino acids with Escherichia coli K12

Liquid by-products from the production of amino acids by fermentation with Escherichia coli K12 on substrate of vegetable or chemical origin, ammonia or mineral salts

Crude protein

Crude ash

12.2.6

By-product of enzyme production with Aspergillus niger

By-product of fermentation of Aspergillus niger on wheat and malt for enzyme production

Crude protein


13.   Miscellaneous

Number

Name

Description

Compulsory declarations

13.1.1

Products from the bakery and pasta industry

Products obtained during and from the production of bread, biscuits, wafers or pasta. They may be dried.

Starch

Total sugars, calculated as sucrose,

Crude fat, if > 5 %

13.1.2

Products from the pastry industry

Products obtained during and from the production of pastry and cakes. They may be dried

Starch

Total sugars, calculated as sucrose,

Crude fat, if > 5 %

13.1.3

Products of the breakfast cereal manufacture

Substances or products that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried.

Crude protein, if > 10 %

Crude fibre

Crude oils/fats, if > 10 %,

Starch, if > 30 %

Total sugar, calculated as sucrose, if > 10 %

13.1.4

Products from the confectionery industry

Products obtained during and from the production of sweets, inclusive chocolate. They may be dried.

Starch

Crude fat, if > 5 %

Total sugars, calculated as sucrose

13.1.5

Products of the ice-cream industry

Products obtained when producing ice-cream. They may be dried.

Starch

Total sugars, calculated as sucrose,

Crude fat

13.1.6

Products and by products from processing fresh fruits and vegetables (27)

Products obtained when processing fresh fruit and vegetables (including peel, whole pieces of fruit/vegetables, and mixtures thereof). They may have been dried, or frozen.

Starch

Crude fibre

Crude fat, if > 5 %

Ash insoluble in HCl, if > 3,5 %

13.1.7

Products from the processing of plants (27)

Products obtained from freezing or drying whole plants or their parts.

Crude Fibre

13.1.8

Products from processing of spices and seasonings (27)

Products obtained from freezing or drying spices and seasonings or their parts.

Crude protein, if > 10 %

Crude fibre

Crude oils/fats, if > 10 %,

Starch, if > 30 %

Total sugar, calculated as sucrose, if > 10 %

13.1.9

Products from the processing of herbs (27)

Products obtained from crushing, grinding, freezing or drying herbs or their parts.

Crude Fibre

13.1.10

Products from the potato processing industry

Products obtained when processing potatoes. They may have been dried or frozen.

Starch

Crude fibre

Crude fat, if > 5 %

Ash insoluble in HCl, if > 3,5 %

13.1.11

Products and by-products of the sauces production

Substances from the sauces-production that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried.

Crude fat

13.1.12

Products and by-products from the savoury snacks industry

Products and by-products of the savoury snacks industry obtained during and from the production of savoury snacks - potato chips, potato and/ or cereal based snacks (direct extruded, dough based and pelleted snacks) and nuts.

Crude fat

13.1.13

Products from the ready-to-eat food industry

Products obtained during the production of ready to eat food. They may be dried.

Crude fat, if > 5 %

13.1.14

Plants by-products from spirits production

Solid products from plants (including berries and seeds such as anise) obtained after maceration of these plants in an alcoholic solution or after alcoholic evaporation/distillation, or both, in the elaboration of flavourings for the spirits production. These products must be distilled to eliminate the alcoholic residue.

Crude protein, if > 10 %

Crude fibre

Crude oils/fats, if > 10 %

13.1.15

Feed beer

Product of the brewing process which is unsalable as a human beverage.

Alcohol content

13.2.1

Caramelized sugar

Product obtained by the controlled heating of any sugar.

Total sugars, calculated as sucrose

13.2.2

Dextrose

Dextrose is obtained after hydrolysis of starch and consists of purified, crystallised glucose, with or without crystal water.

Total sugars, calculated as sucrose

13.2.3

Fructose

Fructose as purified crystalline powder. It is obtained from glucose in glucose syrup by the use of glucose isomerase and from sucrose inversion.

Total sugars, calculated as sucrose

13.2.4

Glucose syrup

Glucose syrup is a purified and concentrated aqueous solution of nutritive saccharides obtained through hydrolysis from starch.

Total sugars

Moisture if > 30 %

13.2.5

Glucose molasses

Product produced during refining process of glucose syrups.

Total sugars

13.2.6

Xylose

Sugar extracted from wood.

 

13.2.7

Lactulose

Semi-synthetic disaccharide (4-O-D-Galactopyranosyl-D-fructose) obtained from lactose through the isomerisation of glucose to fructose. Present in heat treated milk and milk products.

Lactulose

13.2.8

Glucosamine (Chitosamine)

Amino sugar (monosaccharide) being part of the structure of the polysaccharides chitosan and chitin. Produced by the hydrolysis of crustacean and other arthropods exoskeletons or by fermentation of a grain such as corn or wheat

Sodium or Potassium, as applicable

13.3.1

Starch (28)

Technical grade starch.

Starch

13.3.2

Starch (28), pre-gelatinised

Product consisting of starch expanded by heat treatment.

Starch

13.3.3

Starch (28) mixture

Product consisting of native and/or modified food starch obtained from different botanical sources.

Starch

13.3.4

Starch (28) hydrolysates cake

Product from starch hydrolysis. It consists of protein, fat and filter aid (e.g. diatomaceous earth, wood fibre).

Moisture if < 25 % or > 45 %

If moisture < 25 %:

Crude fat

Crude protein

13.3.5

Dextrin

Dextrin is partially acid hydrolysed starch.

 

13.3.6

Maltodextrin

Maltodextrin is the partially hydrolysed starch.

 

13.4.1

Polydextrose

Randomly bonded bulk polymer of glucose produced by thermal polymerisation of D-Glucose.

 

13.5.1

Polyols

Product obtained by hydrogenation or fermentation and consisting of reduced mono, di- or oligosaccharides or polysaccharides.

 

13.5.2

Isomalt

Sugar alcohol obtained from sucrose after enzymatic conversion and hydrogenation.

 

13.5.3

Mannitol

Product obtained by hydrogenation or fermentation and consisting of reduced glucose and/or fructose.

 

13.5.4

Xylitol

Product obtained by hydrogenation and fermentation of xylose.

 

13.5.5

Sorbitol

Product obtained by hydrogenation of glucose.

 

13.6.1

Fatty acids (29)

Product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin. Also, product obtained by various ways of processing of fats and oils as practised by fatty acid manufacturers.

Crude fat

Moisture if 1 %

13.6.2

Fatty acids esterified with glycerol (29)

Glycerides obtained by the esterification of glycerol of vegetable origin with fatty acids.

Moisture if > 1 %

Crude fat

13.6.3

Mono and diglycerides of fatty acids (29)

Mono- and diglycerides of fatty acids consist of mixtures of glycerol, mono-, di- and triesters of fatty acids occurring in food oils and fats.

They may contain small amounts of free fatty acids and glycerol.

Crude fat

13.6.4

Salts of fatty acids (29)

Product obtained by reaction of fatty acids with at least four carbon atoms with calcium, magnesium, sodium or potassium compounds.

Crude fat (after hydrolysis)

Moisture

Ca or Na or K or Mg (when appropriate)

13.7.1

Chondroitin sulphate

Product obtained by extraction from tendons, bones and other animal tissues containing cartilage and soft connective tissues.

Sodium

13.8.1

Glycerine, crude

Product of biodiesel production (methyl or ethyl esters of fatty acids), obtained by transesterification of oils and fats of unspecified vegetable and animal origin. Mineral and organic salts might remain in the glycerine. (Maximum content of methanol 0,2 %)

Also a product of oleochemical processing of mineral fats and oils, including trans-esterification, hydrolysis or saponification.

Glycerol

Potassium

Sodium

13.8.2

Glycerine

Product of biodiesel production (methyl or ethyl esters of fatty acids), obtained by trans-esterification of oils and fats of unspecified vegetable and animal origin with subsequent refining of the glycerine. (Minimum content of glycerol: 99 % of dry matter).

Also a product of oleochemical processing of mineral oils and fats, including trans-esterification, hydrolysis or saponification.

Glycerol

Potassium

Sodium

13.9.1

Methyl sulphonyl methane

Organo-sulfur compound ((CH3)2SO2) obtained by synthetic way which is identical to the naturally occurring source in plants.

Sulphur

13.10.1

Peat

Product from the natural decomposition of plant (mainly sphagnum) in anaerobic and oligotrophic environment.

Crude Fibre

13.11.1

Propylene glycol

Also called 1,2-propanediol or propane-1,2-diol, an organic compound (a diol or double alcohol) with formula C3H8O2. It is a viscous liquid with a faintly sweet taste, hygroscopic and miscible with water, acetone, and chloroform.

Propylene glycol


(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 German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used. In Danish the qualifier ‘Kvældning’ and the name ‘Kvældet’ (referring to starch) may be used.

(5)  In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.

(6)  The name may be supplemented by the cereal species.

(7)  Please note that ‘maize’ can either be referred to as such or as ‘corn’. This is valid for all maize products.

(8)  If this product has been subject to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.

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

(10)  The indication ‘low in glucosinolate’ as defined in Community legislation may be added, where appropriate. This is valid for all rape seed products.

(11)  The name shall be supplemented by the plant species.

(12)  The name shall be supplemented by an indication of the nature of the heat treatment.

(13)  This name shall be supplemented by a more accurate description of the fruit.

(14)  The plant species shall be stated in the designation.

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

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

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

(18)  The name shall be supplemented by the species.

(19)  Expressions are not synonymous and differ mainly in their moisture content, respective expression to be used as appropriate.

(20)  The name shall be supplemented as appropriate by

the animal species, and/or

the part of the animal product, and/or

the animal species processed (e.g. porcine, ruminant, avian), and/or

the naming of the animal species not processed in respect of the ban on intra-species recycling (e.g. poultry-free), and/or

the material processed (e.g. bone, high or low ash) and/or the process used (e.g. defatted, refined).

(21)  The name shall be supplemented by the species.

(22)  The name shall be supplemented by the species when produced from farmed fish.

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

(24)  The name shall be amended or supplemented to specify the organic acid.

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

(26)  The usage name of yeast strains may vary from the scientific taxonomy, therefore, synonyms of the yeast strains listed could also be used.

(27)  The name shall be supplemented by the fruit, vegetable, plant, spices and herbs species, as applicable.

(28)  The name shall be supplemented by the indication of the botanical origin.

(29)  The name shall be amended or supplemented to specify the fatty acids used.


17.6.2011   

EN

Official Journal of the European Union

L 159/66


COMMISSION IMPLEMENTING REGULATION (EU) No 576/2011

of 16 June 2011

amending Regulation (EC) No 543/2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat

THE EUROPEAN COMMISSION,

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

Having regard to Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (1), and in particular Article 121(e), in conjunction with Article 4, thereof,

Whereas:

(1)

Annex XI to Commission Regulation (EC) No 543/2008 (2) contains the list of national reference laboratories.

(2)

The competent authorities of France, Italy, Cyprus, Latvia, Lithuania, the Netherlands and Austria have notified the Commission of the new designation of their existing national reference laboratory, respectively.

(3)

Regulation (EC) No 543/2008 should therefore be amended accordingly.

(4)

The measures provided for in this Regulation are in accordance with the opinion of the Management Committee for the Common Organisation of Agricultural Markets,

HAS ADOPTED THIS REGULATION:

Article 1

Annex XI to Regulation (EC) No 543/2008 is replaced by the text in the Annex to this Regulation.

Article 2

This Regulation shall enter into force on the seventh day following its publication in the Official Journal of the European Union.

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

Done at Brussels, 16 June 2011.

For the Commission

The President

José Manuel BARROSO


(1)  OJ L 299, 16.11.2007, p. 1.

(2)  OJ L 157, 17.6.2008, p. 46.


ANNEX

‘ANNEX XI

LIST OF NATIONAL REFERENCE LABORATORIES

 

Belgium

Instituut voor Landbouw- en Visserijonderzoek (ILVO)

Eenheid Technologie en Voeding

Productkwaliteit en voedselveiligheid

Brusselsesteenweg 370

9090 Melle

BELGIË

 

Bulgaria

Национален диагностичен научно-изследователски ветеринарно-медицински институт

(National Diagnostic Research Veterinary Medicine Institute)

бул. ‘Пенчо Славейков’ 15

(Pencho Slaveikov str. 15)

1606 София

(1606 Sofia)

BULGARIA

 

Czech Republic

Státní veterinární ústav Jihlava

Národní referenční laboratoř pro mikrobiologické,

chemické a senzorické analýzy masa a masných výrobků

Rantířovská 93

586 05 Jihlava

ČESKÁ REPUBLIKA

 

Denmark

Fødevarestyrelsen

Fødevareregion Øst

Afdeling for Fødevarekemi

Søndervang 4

4100 Ringsted

DANMARK

 

Germany

Max Rubner-Institut

Bundesforschungsinstitut für Ernährung und Lebensmittel

(Federal Research Institute of Nutrition and Food)

- Institut für Sicherheit und Qualität bei Fleisch -

(Department of Safety and Quality of Meat)

E.-C.-Baumann-Straße. 20

95326 Kulmbach

DEUTSCHLAND