ANNEX

Standard import values for determining the entry price of certain fruit and vegetables

(EUR/100 kg)
CN code	Third country code (1)	Standard import value
0702 00 00	MA	44,4
	TN	92,7
	TR	62,0
	ZZ	66,4
0707 00 05	AL	41,0
	MA	41,0
	MK	47,7
	TR	120,1
	ZZ	62,5
0709 90 70	TR	109,6
	ZZ	109,6
0805 50 10	AR	59,2
	BR	112,1
	TR	99,2
	ZA	99,4
	ZZ	92,5
0808 10 80	AR	88,9
	BR	79,2
	CA	80,1
	CL	83,4
	CN	67,7
	IL	49,0
	NZ	118,3
	US	133,5
	UY	81,7
	ZA	86,5
	ZZ	86,8
0809 10 00	TN	388,4
	TR	159,7
	ZZ	274,1
0809 20 95	TR	520,6
	ZZ	520,6

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(1)  Nomenclature of countries laid down by Commission Regulation (EC) No 1833/2006 (OJ L 354, 14.12.2006, p. 19). Code ‘ ZZ ’ stands for ‘of other origin’.

ANNEX

A.   Sampling points and procedure

1.

The sampling of the products should be carried out at market level (e.g. at supermarkets, smaller shops, bakeries, French fries outlets and restaurants), where there is a good traceability, or at production sites. Products with origin in one of the Member States should be sampled wherever possible (1).

2.

Sampling and analysis should be carried out before the expiry date of the sample.

B.   Products, sample numbers and frequencies, analytical requirements

1.

The table below gives an overview on the recommended minimum number of samples to analyse annually for each product category. Member States are invited to take more samples when possible. The distribution of samples per Member State is based on population figures with a minimum sample number of 4 per product category and Member State.

2.

The sample numbers refer to the minimum number of samples to be taken annually. Where specific conditions apply (e.g. sampling twice yearly) this is specified in Section C.

3.

Since each product category comprises a wide variety of products with different specifications, additional information should be provided for each of the products sampled (as specified in Section C). In order to see time trends it is important that products with the same specifications (e.g. same type of bread) are sampled every year where possible.

4.

If in products with the same specification results below the limit of quantification (LOQ) are obtained repeatedly, the product may be exchanged with another product provided that it falls in the same product category and a description of the product is given.

5.

To ensure comparability of analytical results methods should be chosen that can achieve an LOQ of 30 μg/kg (most intense ion/ion transition) for bread and foods for infants and young children and 50 μg/kg for potato products, other cereal products, coffee and other products. Results should be reported corrected for recovery.

Minimum Sample numbers per product category

Country of sale	French fries sold as ready to eat	Potato crisps	Pre-cooked French fries/potato products for home cooking	Soft bread	Breakfast cereals	Biscuits, crackers, crisp bread and similar	Coffee and coffee substitutes	Baby foods (other than processed cereal based)	Processed cereal based foods for infants and young children	Other products	Total
(0)	(1)	(2)	(3)	(4)	(5)	(6)	(7)	(8)	(9)	(10)	(11)
AT	4	4	4	4	4	4	4	4	4	8	44
BE	4	4	4	4	4	4	4	4	4	8	44
CY	4	4	4	4	4	4	4	4	4	4	40
CZ	4	4	4	4	4	4	4	4	4	8	44
DE	24	24	24	24	24	24	24	24	24	14	230
DK	4	4	4	4	4	4	4	4	4	8	44
ES	14	14	14	14	14	14	14	14	14	14	140
EE	4	4	4	4	4	4	4	4	4	4	40
EL	4	4	4	4	4	4	4	4	4	8	44
FR	20	20	20	20	20	20	20	20	20	14	194
FI	4	4	4	4	4	4	4	4	4	8	44
HU	4	4	4	4	4	4	4	4	4	8	44
IT	20	20	20	20	20	20	20	20	20	14	194
IE	4	4	4	4	4	4	4	4	4	8	44
LU	4	4	4	4	4	4	4	4	4	4	40
LT	4	4	4	4	4	4	4	4	4	4	40
LV	4	4	4	4	4	4	4	4	4	4	40
MT	4	4	4	4	4	4	4	4	4	4	40
NL	6	6	6	6	6	6	6	6	6	8	62
PT	4	4	4	4	4	4	4	4	4	8	44
PL	14	14	14	14	14	14	14	14	14	14	140
SE	4	4	4	4	4	4	4	4	4	8	44
SI	4	4	4	4	4	4	4	4	4	4	40
SK	4	4	4	4	4	4	4	4	4	8	44
UK	20	20	20	20	20	20	20	20	20	14	194
BG	4	4	4	4	4	4	4	4	4	8	44
RO	8	8	8	8	8	8	8	8	8	8	80
Total	202	202	202	202	202	202	202	202	202	224	2 042

C.   Minimum additional information to be provided for each product

The minimum additional information which should be provided for each product sampled is specified in points 1 to 10. Member States are invited to provide more detailed information.

1.   French fries, sold as ready-to-eat, comprising the following subcategories:

1.1.	French fries from fresh potatoes

1.2.	French fries from potato dough

Ready-to-eat products should be sampled at small outlets, fast food chains and restaurants. Sampling should take place twice a year in March and November (2), resulting in the total number of samples specified in the table.

Specific information to be provided:

—	starting material fresh potatoes (subcategory 1.1) or pre-fabricates (potato dough) (subcategory 1.2),

—	addition of other ingredients.

2.   Potato crisps, comprising the following subcategories:

2.1.	Potato crisps from fresh potatoes

2.2.	Potato crisps from potato dough (formed crisps, stacked crisps)

Sampling should take place twice a year in March and November (2), resulting in the total number of samples specified in the table.

Specific information to be provided:

—	starting material fresh potatoes (subcategory 2.1) or pre-fabricates (potato dough) (subcategory 2.2),

—	frying process: batch fried or continuously fried,

—	addition of other ingredients, flavours or additives.

3.   Pre-cooked French fries/potato products for home cooking, comprising the following subcategories:

3.1.	Fries baked in the oven (oven fries)

3.2.	Deep fried fries

The category includes products sold fresh or frozen. Sampling should take place twice a year in March and November (2), resulting in the total number of samples specified in the table.

Analysis of each sample should be carried out on the product after preparation (e.g. frying, baking, etc.). The preparation should take place in the laboratory according to the instructions on the label.

Specific information to be provided:

—	subcategory to which the product belongs (as mentioned above),

—	starting material fresh potatoes or pre-fabricates (potato dough),

—	product sold fresh or frozen,

—	conditions used for preparation according to the label,

—	addition of other ingredients.

4.   Soft bread

Specific information to be provided:

—	type of soft bread, e.g. wheat, rye, multigrain bread, bread with other ingredients, etc.

The choice of the type of bread to be sampled should reflect the dietary habits of the Member State concerned.

5.   Breakfast cereals (excluding muesli and porridge)

Specific information to be provided:

—	type of grain,

—	other ingredients (e.g. sugar, nuts, honey, chocolate).

If muesli and porridge have been analysed, they should be reported under group 10 ‘Other products’.

6.   Biscuits, crackers, crisp bread and similar (excluding pastry and cake), comprising the following subcategories:

6.1.	Crackers (e.g. cream crackers, soda crackers, snack crackers)

6.2.	Crisp bread (fermented/non-fermented)

6.3.	Wafers (e.g. for ice cream)

6.4.	Ginger bread

6.5.	Other (specify)

Specific information to be provided:

—	subcategory to which the product belongs (as mentioned above).

The choice of the products to be sampled should reflect the dietary habits of the Member State concerned.

7.   Coffee and coffee substitutes, comprising the following subcategories:

7.1.	Roast coffee

7.2.	Instant (soluble) coffee

7.3.	Coffee substitutes

Specific information to be provided:

—	subcategory to which the product belongs (as mentioned above),

—	for roast coffee the degree of roasting, (e.g. medium, dark), type of beans if available, information whether the product is sold as ground coffee or as beans, decaffeinated/not decaffeinated,

—	for instant (soluble) coffee: decaffeinated/not decaffeinated,

—	for coffee substitutes: the starting material (e.g. barley, rye, chicory).

Samples of coffee and coffee substitutes should be analysed as sold to ensure comparability of data.

If feasible, in a second step, the beverage may be analysed as prepared for consumption. The conditions of preparation (as indicated on the label) should be specified (e.g. amount coffee, amount of water used, details of equipment used, brewing temperature, etc.). If limited analytical capacity is available, the analysis of the sample as sold should be given priority.

8.   Baby foods, other than processed cereal based foods (3)

Foods containing potatoes, root vegetables or cereals as main ingredients (except products falling under the category processed cereal based foods), should be targeted.

Specific information to be provided:

—	main ingredients.

9.   Processed cereal based foods for infants and young children (4), comprising the following subcategories:

9.1.	Biscuits and rusks for infants and young children

9.2.	Other processed cereal based foods for infants and young children

The samples should be analysed as sold to ensure comparability of data.

Specific information to be provided:

—	subcategory to which the product belongs (as mentioned above),

—	description of the product,

—	type of grains, other ingredients.

10.   Other products

This category includes potato products, cereal products, cocoa products other than those products specified in one of the categories above (e.g. potato rösti, cereal based savoury snacks (e.g. corn curls, tortilla chips, popcorn), muesli, porridge, pastry and cake, etc.).

The choice of the products to be sampled should reflect the dietary habits of the Member State concerned.

The products may need to be analysed after cooking according to the label. If so, the conditions used should be specified.

Specific information to be provided:

—	product name and detailed product description (e.g. major ingredients),

—	conditions used for preparation according to the label.

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(1)  In exceptional cases a specific product may only be on the market as imported from a third country. In such cases samples of the imported product can be taken.

(2)  In case the foodstuff is produced from potato pre-fabricates sampling twice a year is not necessary.

(3)  As defined in Article 1(2)(b) of Commission Directive 2006/125/EC of 5 December 2006 on processed cereal-based foods and baby foods for infants and young children (OJ L 339, 6.12.2006, p. 16).

(4)  As defined in Article 1(2)(a) of Directive 2006/125/EC.