31981R3650

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COMMISSION REGULATION (EEC) No 3650/81

of 18 December 1981

amending for the seventh time the list in Regulation (EEC) No 572/73 setting out the egg and poultrymeat products eligible for the advance fixing of export refunds

THE COMMISSION OF THE EUROPEAN

COMMUNITIES,

Having regard to the Treaty establishing the European Economic Community,

Having regard to Council Regulation (EEC) No 2771/75 of 29 October 1975 on the common organization of the market in eggs (1), as last amended by the Act of Accession of Greece, and in particular Article 9 (3) thereof,

Having regard to Council Regulation (EEC) No 2777/75 of 29 October 1975 on the common organization of the market in poultrymeat (2), as last amended by the Act of Accession of Greece, and in particular Article 9 (3) thereof,

Whereas Commission Regulation (EEC) No 572/73 (3), as last amended by Regulation (EEC) No 1627/79 (4), provides that export refunds may be fixed in advance, on request, for the products listed in the Annex thereto;

Whereas the present market situation, and in particular export outlets, justify the inclusion of a certain number of other products under the arrangements for the advance fixing of export refunds;

Whereas the measures provided for in this Regulation are in accordance with the opinion of the Management Committee for Poultrymeat and Eggs,

HAS ADOPTED THIS REGULATION:

Article 1

The Annex to Commission Regulation (EEC) No 572/73 is hereby replaced by the Annex to this Regulation.

Article 2

This Regulation shall enter into force on 1 January 1982.

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

Done at Brussels, 18 December 1981.

For the Commission

Poul DALSAGER

Member of the Commission

(1) OJ No L 282, 1. 11. 1975, p. 49.

(2) OJ No L 282, 1. 11. 1975, p. 77.

(3) OJ No L 56, 1. 3. 1973, p. 6.

(4) OJ No L 190, 28. 7. 1979, p. 33.

ANNEX

1.2 // // // CCT heading No // Description // // // 1 // 2 // // // // // 01.05 // Live poultry, that is to say, fowls, ducks, geese, turkeys and guinea fowls: // // A. Of a weight not exceeding 185 g, known as 'chicks': // // I. Turkeys and geese // // II. Other // // // 02.02 // Dead poultry (that is to say fowls, ducks, geese, turkeys and guinea fowls) and edible offals thereof (except liver), fresh, chilled or frozen: // // A. Whole poultry: // // I. Fowls: // // a) Plucked and gutted, with heads and feet, known as '83 % chickens' // // b) Plucked and drawn, without heads and feet but with hearts, livers and gizzards, known as '70 % chickens' // // c) Plucked and drawn, without heads and feet and without hearts, livers and gizzards, known as '65 % chickens' // // II. Ducks: // // a) Plucked, bled, not drawn or gutted, with heads and feet, known as '85 % ducks' // // b) Plucked and drawn, without heads and feet, with hearts, livers and gizzards, known as '70 % ducks' // // c) Plucked and drawn, without heads and feet, without hearts, livers and gizzards, known as '63 % ducks' // // IV. Turkeys: // // a) Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as '80 % turkeys' // // b) Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as '73 % turkeys' // // B. Poultry cuts (excluding offals): // // I. Boned or boneless // // II. Unboned (bone-in): // // a) Halves or quarters: // // 1. Of fowls // // 2. Of ducks // // 4. Of turkeys // // b) Whole wings, with or without tips // // d) Breasts and cuts of breasts: // // 2. Of turkeys // // 3. Of other poultry // // e) Legs and cuts of legs: // // 2. Of turkeys // // aa) Drumsticks and cuts of drumsticks // // bb) Other // // 3. Of other poultry // // // // // CCT heading No // Description // // // 1 // 2 // // // // 04.05 // Birds' eggs and egg yolks, fresh, dried or otherwise preserved, sweetened or not: // // A. Eggs in shell, fresh or preserved: // // I. Poultry eggs: // // a) Eggs for hatching: // // 1. Of turkeys or geese // // 2. Other // // b) Other // // - In original condition // // - In the form of ovalbumin // // B. Eggs, not in shell; egg yolks: // // I. Suitable for human consumption: // // a) Eggs, not in shell: // // 1. Dried // // 2. Other // // b) Egg yolks: // // 1. Liquid // // 2. Frozen // // 3. Dried // //