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 particulates with suspended grain fines from bulk 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, followed by immersion in cold water to halt the cooking process

Blanched

4

Bleaching 

Removing naturally occurring colour by chemical or physical processes or by the use of bleaching earth

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 12  

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

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 13

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 14

15

Depectinising 

Extraction of pectins from a feed material

Depectinised

16

Desiccation 

Process of extracting moisture

Desiccated or dehydrated

17

Desliming 

Process used to remove the slime layer on a 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 of liquids by boiling and collecting condensed vapour into a separate container

Distilled

21

Drying 

Dehydration by artificial or natural processes

Naturally dried or artificially dried, as appropriate

22

Ensiling 

Storage of feed materials with or without the addition of preservatives, or by using anaerobic conditions with or without silage additives

Ensiled

23

Evaporation 

Reducing 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 or puffed

25

Expelling 

Removal of oil/fat by pressing

Expeller/cake and oil/fat

26

Extraction 

Removal by partial or total separation of soluble constituents from a raw material with water or another solvent into liquid and solid phases, resulting materials being an extract 15  and one or several co-products of extraction 16

Extract or co-product of extraction, as appropriate

27

Extrusion 

Thermal process during which the product’s internal water content is rapidly evaporated leading to the breaking-down of the product, combined with specific shaping of the product by passing through a defined orifice

Extruded

28

Fermentation 

Process in which micro-organisms such as bacteria, fungi or yeasts either are produced or used on materials to modify their chemical composition or properties

Fermented

29

Filtration 

The process of passing a liquid through a porous media or membrane filter in order to remove solid particles, resulting in the filtered feed material and the filter residue

Filtered

30

Flaking 

Rolling of moist heat-treated material to generate thin pieces of 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 17 or feed, as appropriate

32

Winterisation

Cooling of oils separates the more saturated parts of the oils and the more unsaturated parts of the oil. The more saturated parts of the oil congeal by cooling, while the more unsaturated parts of the oil are liquid and may e.g. be decanted. The winterized product is the congealed oil

Winterised

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 such as pressure and moisture

Heated / Heat treated

39

Hydrogenation 

Catalytic process aimed at saturating double bonds of oils/fats/fatty acids, carried out at high temperature under hydrogen pressure, in order to obtain partially of or fully saturated triglycerides/fatty acids, or polyols by reduction of carbonyl groups of carbohydrates to hydroxyl groups

Hydrogenated, partially hydrogenated

40

Hydrolysis 

Reduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkali. For hydrolysed feed materials covered by Regulation (EC) No 1069/2009, the definition laid down therein applies

Hydrolysed

41

Liquefying 

Transition from a solid or a gas phase into a liquid

Liquefied

42

Maceration 

Process of placing either a raw material proposed for a feed material, or a feed material itself, in a liquid in order to solubilize its compounds, using mechanical methods. This results in a reduction of the size of the feed material 18  

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 micrometre scale

Micronised

46

Parboiling 

Process of soaking in water and subjecting to a heat treatment so that starch is fully gelatinised, followed by a drying process

Par-boiled

47

Pasteurisation 

Heating to a critical temperature for a specified 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

Rice milling 

Removal of almost all or part of the bran and embryo from husked rice

Milled

51

Pregelatinisation 

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

Pregelatinised 19  

52

Pressing 20

Partial or total separation of liquid and solid phases by mechanical forces

Pressed

53

Refining 

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

Refined, partially refined

54

Roasting 

Heating of feed materials into 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 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 e.g. lignosulfonates, sodium hydroxide or organic acids (such as propionic or tannic acid) aims to protect the nutrients from degradation in the rumen.

Feed materials shall not be rumen protected by formaldehyde

Rumen protected through the action of [insert as applicable]

57

Sieving/Screening 

Separation of particles of different sizes by passing feed materials through screen(s) whilst 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 seed coat removal and facilitate water uptake to activate the germination process or reduce 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 feed material to increase the surface area to weight ratio through which warm air is blown

[Spray-]dried, powder

62

Steaming 

Process using pressurised 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 fine membrane permeable to small molecules only

Ultra-filtered

65

Degermination 

Process of complete or partial removal of germ from crushed cereal grain

Degermed, degerminated

66

Infra-red micronisation 

Thermal process using infrared heat for cooking and roasting cereals, roots, seeds or tubers, or their co-products, usually followed by flaking

Infrared micronised

67

Oil/fats and hydrogenated oils/fats splitting

Chemical process of hydrolysis of fats/oils. The reaction of fats/oils with water, carried out at high temperatures and pressures, allows obtaining crude fatty acids in the hydrophobic phase and sweet waters (crude glycerol) in the hydrophilic phase

Split

68

Ultrasound sonication

Release of soluble compounds by mechanical processing with power ultrasound and heat in water

Sonicated

69

Mechanical food packaging removal

Mechanical removal of packaging material

Mechanically unpacked

70

Alkali treatment

[soda treatment]

Applying sodium hydroxide 21 on a feed material rich in fiber to improve its digestibility

Soda treated

Number

Name 22

Description

Compulsory declarations

1.1.1

Barley 

Grains of Hordeum vulgare L.

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 or infrared micronisation and rolling dehusked barley. It may contain a small proportion of barley husks

Starch

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 obtained 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 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

1.1.9

Barley protein feed 

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

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 mechanical screening (size fractionation) consisting of undersized barley kernels and fractions of barley kernels separated before the malting process

Crude fibre

Crude ash if > 2.2 %

1.1.14

Malting barley and malt fines 

Product consisting of fractions of barley kernels and malt separated during the production of malt

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 23

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

1.1.19

Malt rootlets2

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

1.2.1

Maize 24

Grains of Zea mays L. ssp. mays.

1.2.2

Maize flakes3

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

Starch

1.2.3

Maize middlings3

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. It may contain some maize germ fragments.

Crude fibre

Starch

Crude fat if >5%

1.2.4

Maize bran3

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 cobs3

Central core of a maize ear. It may include small quantities of maize and spathes which might not have been removed during mechanical harvesting.

Crude fibre

Starch

1.2.6

Maize screenings3

Fraction of maize kernels separated by the screening process at product intake

1.2.7

Maize fibre3

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

Moisture, if < 50 % or > 70 %

If moisture < 50 %:

1.2.8

Maize protein [Maize gluten]3

Product from the manufacture of maize starch. It consists principally of protein (prolamins) obtained during separation of starch.

Moisture, if < 70 % or > 90 %

If moisture < 70 %:

1.2.9

Maize protein feed [Maize gluten feed]3

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

May contain up to 2% sodium and 2% chloride

Moisture, if < 40 % or > 65 %

If moisture < 40 %:

1.2.10

Maize germ3

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 %:

1.2.11

Maize germ expeller3

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

Crude protein

Crude fat

1.2.12

Maize germ meal3

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

Crude protein

1.2.13

Crude maize germ oil3 

Oil obtained from maize germ

Moisture, if > 1 %

1.2.14

Maize, puffed3

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 liquor3

Concentrated liquid fraction from the steeping process of corn

Moisture, if < 45 % or > 65 %

If moisture < 45 %:

1.2.16

Sweet corn silage3

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

Crude fibre

1.2.17

Crushed degerminated (degermed) Maize3

Product obtained by degermination of crushed maize. It consists principally of endosperm fragments and may contain some maize germ and outer skin particles.

Crude fibre

Starch

1.2.18

Maize grits3

Hard, flinty portions of ground maize containing little or no bran or germs.

Crude fibre

Starch

1.2.19

Maize germ meal feed3

Product of oil manufacture, obtained by extraction of processed maize germ. Only when produced at an integrated crushing and refining site, the product may contain up to:

— 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

— 1,3 % of crude lecithins

— 2 % of soap stocks

Crude protein

1.2.20

Corn cob mix

Grains and cobs of maize

1.2.21    

Corn cob mix with husks

Grains, cobs and husks of maize

1.3.1

Millet 

Grains of Panicum miliaceum L.

1.4.1

Oats 

Grains of Avena sativa L. and other cultivars of oats

1.4.2

Dehulled oats 

Dehulled grains of oats.

1.4.3

Oat flakes 

Product obtained by steaming or infra red micronising 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 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

Broken rice 

Part of rice kernel of Oryza sativa L. with a length less than three-quarters of a whole kernel. The rice may have been parboiled.

Starch

1.6.2

Milled rice 

Husked rice from which almost all the bran and embryo have been removed during rice milling. The rice may have been parboiled.

Starch

1.6.3

Pre-gelatinised rice 

Product obtained from milled or broken rice by pre-gelatinisation

Starch

1.6.4

Extruded rice 

Product obtained by extruding rice flour

Starch

1.6.5

Rice flakes 

Product obtained by flaking pre-gelatinised rice kernels or broken kernels

Starch

1.6.6

Husked rice 

Paddy (Oryza sativa L.) from which the husk only has been removed. The processes of husking and handling may result in some loss of bran.

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. The rice may have been parboiled.

Starch

1.6.9

Husked rice, flour 

Product obtained by grinding husked rice. The rice may have been parboiled.

Starch

Crude fibre

1.6.10

Rice bran 

Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. The rice may have been parboiled or extruded.

Crude fibre

1.6.11

Rice bran with calcium carbonate 

Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. It may contain up to 23 % of calcium carbonate used as processing aid. The rice may have been parboiled.

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 stabilised rice bran

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. The rice may have been parboiled. May contain up to 0.25 % sodium and up to 0.25 % sulphate

Starch, if > 20 %

Crude protein, if > 10 %

Crude fat, if > 5 %

Crude fibre

1.6.15

Rice middlings with calcium carbonate 

Product obtained during rice milling, mainly consisting of particles of aleurone layer and endosperm. It may contain up 23 % of calcium carbonate used as processing aid. The rice may have been parboiled

Starch

Crude protein

Crude fat

Crude fibre

Calcium carbonate

1.6.16

Rice

Grains of Oryza sativa L.

1.6.17

Rice germ 

Product obtained during rice milling, mainly consisting of the embryo

Crude fat

Crude protein

1.6.18

Rice germ expeller 

Product remaining after rice germ has been crushed to expel the oil

Crude protein

Crude fat

Crude fibre

1.6.20

Rice protein 

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

Crude protein

1.6.21

Liquid rice feed 

Concentrated liquid product of wet milling and sieving rice

Starch

1.6.22

Rice, puffed 

Product obtained by expanding rice kernels or broken kernels

Starch

1.6.23

Rice, fermented 

Product obtained by fermentation of rice

Starch

1.6.24

Malformed rice, milled/chalky rice, milled 

Product obtained during rice milling, mainly consisting of malformed kernels and/or chalky kernels and/or damaged kernels and/or naturally coloured kernel (green, red, yellow), and/or normal husked grain, whole or broken.

Starch

1.6.25

Immature rice, milled 

Product obtained during rice milling, mainly consisting of immature and/or chalky kernels

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 specific cultivars of Sorghum with a white seed coat.

1.8.3

Sorghum feed 

Dried product obtained during the separation of sorghum starch. It consists principally of bran. 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 or Triticum monococcum L.

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 × Secale cereale L. Hybrid

1.11.1

Wheat 

Grains of Triticum aestivum L., Triticum durum Desf. and other wheat cultivars.

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 or infrared micronising and rolling dehusked wheat. It may contain a small proportion of wheat husks.

Crude fibre

Starch

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 25  

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 the combined processes of 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

Crude protein

Crude fat

1.11.13

Wheat germ expeller 

Product of oil manufacture, obtained by pressing wheat germ (Triticum aestivum L., Triticum durum Desf. and other wheat cultivars 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 from 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 or fermentation of starch products may be added.

Moisture, if < 45 % or > 60 %

If moisture < 45 %:

1.11.18

Vital wheat gluten 

Wheat protein characterised by 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 %:

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 sugars 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 %:

1.11.22

Wheat yeast concentrate 

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

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

1.11.23

Malting wheat screenings 

Product from mechanical screening (size fractionation) consisting of undersized wheat kernels and fractions of wheat kernels separated before the malting process

Crude fibre

1.11.24

Malting wheat and malt fines 

Product consisting of fractions of wheat kernels and malt separated during the production of malt

Crude fibre

1.11.25

Malting wheat husks 

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

Crude fibre

1.11.26

Wheat aleurone

Product obtained by splitting the layer of aleurone from wheat bran.

Crude protein

Crude fiber

1.12.2

Grain flour2

Flour from milling grains

Starch

Crude fibre

1.12.3

Grain protein concentrate2

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

Crude protein

1.12.4

Cereal grains screenings2

Products from mechanical screening (size fractionation) consisting of small grains and fractions of grain kernels, which may be germinated, separated before further processing of the grain. The products contain more crude fibre (e.g. hulls) than the unfractionated cereals.

Crude fibre

1.12.5

Grain germ2

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 syrup2

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’ grains2

Moist product consisting in the solid fraction by centrifugation and/or filtration of 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 solubles2

Moist product from production of alcohol by fermentation and distilling a mash of wheat and sugar syrup after previous separation of bran and gluten. It may contain dead cells and/or parts of the fermentation micro-organisms.

May contain up to 4 % potassium at a moisture content of 12%.

Moisture, if < 65% or > 88%

If moisture < 65%:
Crude protein, if > 10%

1.12.9

Distillers’ grains and solubles2

Product obtained when producing alcohol by fermentation and distilling grain mash of cereals and/or other starchy and sugar containing products. They may contain dead cells and/or parts of the fermentation micro-organisms. May contain 2 % sulphate and/or up to 2% potassium at a moisture content of 12%.

Moisture, if < 60% or > 80%

If moisture < 60%:

1.12.10

Distillers’ dried grains2

Product of alcohol distillation obtained by drying solid co-products of fermented grains. May contain up to 2% potassium at a moisture content of 12%.

Crude protein

1.12.11

Distillers’ dark grains2 [Distillers’ dried grains and solubles2]

Product of alcohol distillation obtained by drying solid co-products of fermented grains to which pot ale syrup or evaporated spent wash has been added. May contain up to 2% potassium at a moisture content of 12%

Crude protein

1.12.12

Brewers’ grains2

Product of brewing composed of co-products from 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. May contain up to 0.3 % dimethyl polysiloxane, may contain up to 1.5 % enzymes, may contain up to 1.8 % bentonite

Moisture, if < 65% or > 88%

If moisture < 65%:

1.12.13

Draff2 

Solid product of cereal whisky production. It consists of co-products from hot water extraction of malted cereal. Typically marketed in the moist form after the extract has been removed by gravity.

Moisture, if < 65% or > 88%

If moisture < 65%:

1.12.14

Mash filter grains 

Solid product obtained through the production of beer, malt extract and whisky spirit. It consists of the co-products 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%:

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

Number

Name1

Description

Compulsory declarations

2.1.1

Babassu expeller 26  

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, expeller5

Product of oil manufacture, obtained by pressing 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 dried and roasted beans of Theobroma cacao L.

Crude fibre

2.3.2

Cocoa hulls 

Product obtained from processing beans of Theobroma cacao L.

Crude fibre

Crude protein

2.3.3

Cocoa bean meal, partially decorticated 

Product of oil manufacture, obtained by extraction of dried and roasted beans of Theobroma cacao L. from which part of the husks has been removed

Crude protein

Crude fibre

2.4.1

Copra expeller5

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 expeller5

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 Cocos nucifera L.

Crude protein

2.5.1

Cotton seed 

Seeds of Gossypium spp. from which the fibres have been removed.

2.5.2

Cotton seed meal, partially decorticated 

Product of oil manufacture, obtained by extraction of seeds of cotton from which fibres and part of the husks have been removed. (Maximum crude fibre 22.5 % in the dry matter).

Crude protein

Crude fibre

2.5.3

Cotton seed expeller5

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

Crude protein

Crude fibre

Crude fat

2.6.1

Groundnut 27 expeller5, partially decorticated 

Product of oil manufacture, obtained by pressing 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

Groundnut6 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

Groundnut6 expeller5, decorticated 

Product of oil manufacture, obtained by pressing decorticated groundnuts

Crude protein

Crude fat

Crude fibre

2.6.4

Groundnut6 meal, decorticated 

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

Crude protein

Crude fibre

2.6.5

Groundnut6

Seeds from Arachis hypogaea and other species of Arachis 

2.7.1

Kapok expeller5 

Product of oil manufacture obtained by pressing 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.

2.8.2

Linseed expeller5 

Product of oil manufacture, obtained by pressing linseed.

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.

Crude protein

2.8.4

Linseed expeller5 feed 

Product of oil manufacture, obtained by pressing linseed. Only when produced at an integrated crushing and refining site, the product may contain up to:

-1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

-1.3% of crude lecithins

-2% of soap stocks. 

Crude protein

Crude fat

Crude fibre

2.8.5

Linseed meal feed 

Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to:

-1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

-1.3% crude lecithins

-2% soap stocks. 

Crude protein

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 expeller5

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

2.11.2

Defatted olive meal feed 

Product of olive oil manufacture, obtained by extraction and appropriate heat treatment of olive pulp expeller separated as far as possible from parts of the kernel. Only when produced at an integrated crushing and refining site, the product may contain up to:

-1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

-1.3% crude lecithins

-2% soap stocks. 

Crude protein

Crude fibre

2.11.3

Defatted olive meal 

Product of olive oil manufacture, obtained by extraction and appropriate heat treatment of olive pulp expeller separated as far as possible from parts of the kernel.

Crude protein

Crude fibre

2.12.1

Palm kernel expeller5

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, expeller5

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

Crude protein

Crude fat

2.14.1

Rape seed 28

Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk. Indian sarson Brassica napus L. var. glauca (Roxb.) O.E. Schulz and Brassica rapa ssp. oleifera (Metzg.) Sinsk. Minimum botanical purity 94 %.

2.14.2

Rape seed expeller5

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

Crude protein

Crude fat

Crude fibre

2.14.3

Rape seed meal 

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

Crude protein

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.

Crude protein

Crude fat

2.14.5

Rape seed protein concentrate 

Product of oil manufacture, obtained by separation of protein fraction of rape seed expeller or rape seed

Crude protein

2.14.6

Rape seed expeller5 feed 

Product of oil manufacture, obtained by pressing seeds of rape. Only when produced at an integrated crushing and refining site, the product may contain up to:

-1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

-1.3% crude lecithins

-2% soap stocks.

Crude protein

Crude fat

Crude fibre

2.14.7

Rape seed meal feed 

Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to:

-1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

-1.3% crude lecithins

-2% soap stocks.

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 expeller5

Product of oil manufacture, obtained by pressing 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.)

2.18.2

Soya (bean) expeller5

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.).

Crude protein

Crude fibre

if > 8 % in dry matter

2.18.4

Soya (bean) meal, dehulled 

Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.5 mg N/g × min.).

Crude protein

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.

Crude protein

Crude fat

2.18.7

Soya (bean) protein concentrate

Product obtained from dehulled, fat extracted soya beans, after a second extraction or enzymatic treatment to reduce the level of nitrogen-free extract. May contain inactivated enzymes.

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

Co-product from soybean preparation 

Products obtained when processing soybeans to obtain soybean food preparations

Crude protein

2.18.11

Soya (beans) 

Soya beans (Glycine max L. Merr.)

Urease activity if > 0.4 mg N/g × min

2.18.12

Soybean, flakes 

Product obtained by steaming or infrared micronising and rolling dehulled soya beans (Urease activity maximum 0.4 mg N/g × min.)

Crude protein

2.18.13

Soya (bean) meal feed 

Product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.4 mg N/g × min.). Only when produced at an integrated crushing and refining site, the product may contain up to:

-1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

-1.3% crude lecithins

-1.5% soap stocks.

Crude protein

Crude fibre

if > 8 % in dry matter

2.18.14

Soya (bean) meal feed, dehulled 

Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.5 mg N/g × min.). Only when produced at an integrated crushing and refining site, the product may contain up to:

-1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

-1.3% crude lecithins

-1.5% soap stocks.

Crude protein

2.18.15

Fermented soya (bean) protein (concentrate) 

Product obtained from dehulled, fat extracted soya beans, after microbial fermentation to reduce the level of nitrogen-free extract. It may also include dead cells and/or parts thereof of the fermentation micro-organisms used.

Crude protein

2.18.16

Soy flour toasted or steamed

Soya beans which have been toasted or steamed and ground into a flour (Urease activity maximum 0.4 mg N/g × min.).

2.19.1

Sunflower seed 

Seeds of the sunflower Helianthus annuus L.

2.19.2

Sunflower seed expeller5

Product of oil manufacture, obtained by pressing 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.

Crude protein

Crude fibre

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. 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

2.19.6

Sunflower seed meal feed 

Product of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to:

-1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

-1.3% crude lecithins

-2% soap stocks.

Crude protein

2.19.7

Sunflower seed meal feed, 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. Only when produced at an integrated crushing and refining site, the product may contain up to:

-1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

-1.3% crude lecithins

-2% soap stocks.

Maximum crude fibre: 27.5 % in the dry matter.

Crude protein

Crude fibre

2.19.8

High-protein low-cellulose fraction of sunflower meal

Product of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled.

Minimum crude protein content: 45% on 8% moisture basis

Maximum crude fibre content: 8% on 8% moisture basis

Crude protein

Crude fibre

2.19.9

High-cellulose fraction of sunflower meal

Product of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled.

Minimum crude fibre content: 38 % on 8% moisture basis

Minimum crude protein content: 17 % on 8% moisture basis

Crude protein

Crude fibre

2.19.10

High-protein low-cellulose fraction of sunflower meal feed

Product of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled. Only when produced at an integrated crushing and refining site, the product may contain up to 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres).

Minimum crude protein content: 45 % on 8 % moisture basis. Maximum crude fibre content: 8 % on 8 % moisture basis.

Crude protein, crude fibre

2.19.11

High-cellulose fraction of sunflower meal feed

Product of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled. Only when produced at an integrated crushing and refining site, the product may contain up to 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres).

Minimum crude fibre content: 38 % on 8 % moisture basis. Minimum crude protein content: 17 % on 8 % moisture basis.

Crude protein, crude fibre

2.20.1

Vegetable oil and fat 29

Oil and fat obtained either by pressing and/or extraction from oilseeds or oil fruits (excluding castor oil from the ricinus plant).

Moisture, if > 1 %

2.21.1

Crude lecithins 

Product obtained during degumming of crude oil from oilseeds and oil fruits with water. Citric acid, phosphoric acid, sodium hydroxide or enzymes may be added during degumming of the crude oil

2.22.1

Hemp seed 

Seeds from varieties of Cannabis sativa L. with a tetrahydrocannabinol content < 0.2% according to the quantification method established in Regulation (EU) No 639/2014 30

2.22.2

Hemp expeller5

Product of oil manufacture obtained by pressing hemp seeds from varieties of Cannabis sativa L. with a tetrahydrocannabinol content < 0.2% according to the quantification method established in Regulation (EU) No 639/2014

Crude protein

Crude fibre

2.22.3

Hemp seed oil 

Oil obtained by pressing of hemp seeds from varieties of Cannabis sativa L. with a tetrahydrocannabinol content < 0.2% according to the quantification method established in Regulation (EU) No 639/2014

Moisture, if > 1 %

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 seeds.

Crude protein

2.24.1

Chia seed

Seed of Salvia hispanica L.

Number

Name1

Description

Compulsory declarations

3.1.1

Beans, toasted 

Seeds of Phaseolus spp. or Vigna spp. subjected to an appropriate heat treatment.

3.1.2

Bean protein concentrate 

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

Crude protein

3.2.1

Carob pods 

Dried fruits of the carob tree Ceratonia siliqua L. containing the carob seed

Crude fibre

3.2.3

Kibbled carob 

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

Crude fibre

3.2.4

Carob powder; [carob flour] 

Product obtained by micronisation of the dried fruits (pods) of the carob tree from which the carob seeds have been removed

Crude fibre

Total sugars, calculated as sucrose

3.2.5

Carob germ 

Germ of the carob seed 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

Carob seed 

Seed (kernel) obtained from the carob pod and consisting of endosperm, husk and germ

Crude fibre

3.2.8

Carob seed husk

Husk of the carob seed, obtained by decortication of seeds 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 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 or infrared micronising 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. with a maximum of 5% bitter seeds.

 Crude protein

3.9.2

Sweet lupins, dehulled 

Dehulled sweet lupin seeds.

Crude protein

3.9.3

Film lupins; [lupin hulls] 

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

Crude protein

Crude fibre

3.9.4

Lupin pulp 

Product obtained after extraction of components of sweet lupins.

Crude fibre

3.9.5

Lupin middlings 

Product obtained during the manufacture of flour from sweet 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 sweet lupin fruit water when producing starch, or after grinding and air fractionation.

Crude protein

3.9.7

Lupin protein meal 

Product of sweet 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.

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 or infra red micronising 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 

Product from mechanical screening consisting of fractions of pea kernels separated before further processing.

Crude fibre

3.11.9

Pea protein 

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

Crude protein

3.11.10

Pea pulp [internal pea fiber]

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, calculated as sucrose

Crude protein

3.11.12

Pea fibre 

Product obtained by extraction after grinding and sieving of dehulled peas.

Crude fibre

3.11.13

Pea cream

Product obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins, internal fibre, starch and oligo-saccharides. It may contain up to 1 % organic acids.

Moisture if < 50% or > 85%

Crude Protein

Crude Fiber

Starch

3.12.1

Vetches 

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

3.13.1

Chickling vetch 

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

Method of heat treatment

3.14.1

Monantha vetch 

Seeds of Vicia monanthos Desf.

Number

Name1

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

4.1.4

(Sugar) beet molasses 

Syrupy product obtained during the manufacture or refining of sugar from sugar beets. May contain up to 0.5 % antifoaming agents, 0.5 % antiscaling agents, 2 % sulphate and 0.25 % sulphite

Total sugars, calculated as sucrose

Moisture, if > 28 %

4.1.5

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

Product obtained after further extraction using water of sucrose and/or betaine from sugar beet molasses. May contain up to 2 % sulphate and 0.25 % sulphite

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 slices of sugar beet that have had sugar extracted with water. 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 slices of sugar beet that have had sugar extracted with water and have been mechanically pressed. Maximum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation. May contain up to 1 % sulphate

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 slices of sugar beet that have had sugar extracted with water, have been mechanically pressed, and with molasses added. Maximum moisture content: 82 %. Sugar content declines due to (lactic acid) fermentation. May contain up to 1 % sulphate

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 slices of sugar beet that have had sugar extracted with water, mechanically pressed and dried. May contain up to 2 % sulphate

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 slices of sugar beet that have had sugar extracted with water, mechanically pressed, and dried, with molasses added. May contain up to 0.5 % antifoaming agents and 2 % sulphate

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. May contain up to 0.5 % sulphate and 0.25 % sulphite

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

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 %

4.1.15

(Sugar) beet molasses, betaine rich, liquid / dried 31

Product obtained after extraction of sugar by using water and further filtration of sugar beet molasses. The product thereof contains the constituents of molasses and a maximum of 20% naturally occuring betaine.

May contain up to 0.5 % antifoaming agents, 0.5 % antiscaling agents, 2 % sulphate and 0.25 % sulphite

Betaine content

Total sugars, calculated as sucrose

Moisture, if > 14 %

4.1.16

Isomaltulose

Isomaltulose as crystalline monohydrate substance. It is obtained by enzymatic conversion of sucrose from sugar beets

4.2.1

Beetroot juice 

Juice from pressing of red beet (Beta vulgaris convar. crassa var. conditiva) with subsequent concentration and pasteurisation, 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 peelings removed from carrot roots by steam treatment to which auxiliary flows of gelatinous carrot starch may be added. Maximum moisture content: 97 %

Ash insoluble in HCl, if > 3.5 % of dry matter

Moisture, if > 97 %

4.3.3

Carrot scrapings 

Moist product obtained from mechanical separation in processing carrots and carrot remnants. The product may have been subject to heat treatment. Maximum moisture content: 97 %

Ash insoluble in HCl, if > 3.5 % of dry matter

Moisture, if > 97 %

4.3.4

Carrot flakes 

Product obtained by flaking roots of yellow or red carrots, which are subsequently dried

4.3.5

Carrot, dried 

Roots of yellow or red carrots 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

4.3.7

Carrot juice

Juice from pressing of carrot roots with subsequent concentration and pasteurisation

Moisture if < 40 % or > 60 %

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. May contain up to 1 % sulphate and 0.2 % sulphite

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. May contain up to 2 % sulphate and 0.5 % sulphite

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 chicory roots. May contain up to 1 % of anticaking agents

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. Chicory molasses consists of organic plant material and minerals. May contain up to 0.5 % antifoaming agents

Crude protein

Crude ash

Moisture if < 20 % or > 30 %

4.4.8

Chicory vinasses 

Co-product from chicory processing obtained after the separation of inulin and oligofructose and ion exchange elution. Chicory vinasses consists of organic plant material and minerals. May contain up to 1 % antifoaming agents

Crude protein

Crude ash

Moisture if < 30 % or > 40 %

4.4.9

Inulin 32

Inulin is a fructan extracted from e.g. roots of Cichorium intybus L., Inula helenium or Helianthus tuberosus; raw inulin may contain up to 1 % sulphate and 0.5 % sulphite

4.4.10

Oligofructose syrup 

Product obtained by partial hydrolysis of inulin from Cichorium intybus L.; raw oligofructose syrup may contain up to 1 % sulphate 0.5 % sulphite

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 [tapioca, 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 obtained from processing onions (genus Allium) and consisting of both skins and whole onions. If obtained 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

4.7.3

Onions solubles, dried 

Dry product obtained from processing fresh onions. It is obtained by alcoholic and/or water extraction, the water or alcoholic fraction is separated and spray dried. It consists mainly of carbohydrates

Crude fibre

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 peelings removed by steam treatment from potato tubers to which auxiliary flows of gelatinous potato starch may be added

Moisture if > 93 %

Ash insoluble in HCl, if > 3.5 % of dry matter

4.8.4

Potato cuttings, raw 

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

Moisture if > 88 %

Ash insoluble in HCl, if > 3.5 % of dry matter

4.8.5

Potato scrapings 

Product obtained from mechanical separation in the processing of potatoes and potato remnants. The product may have been subject to heat treatment

Moisture if > 93 %

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 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%:

4.8.15

Potato granules 

Potatoes after washing, peeling, size reduction (cutting, flaking, etc.) and drying

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%

4.11.1

Red radish juice

Juice from pressing roots of Red Radish (Raphanus sativus L.) with subsequent drying and pasteurisation

Moisture if < 30 % or > 50 %

Number

Name1

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 Quercus suber L., or other species of the Quercus gender

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

5.2.3

Almond kernel expeller 

Product of oil manufacture obtained by pressing of almond kernels

Crude protein

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

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

Crude fibre

5.4.3

Apple molasses 

Product obtained after producing pectin from apple pulp

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

Whole or 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 33

Product obtained by pressing citrus fruits Citrus (L.) spp. or during the production of citrus juice. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis

Crude fibre

5.13.2

Citrus pulp12, dried

Product obtained by pressing citrus fruits or during the production of citrus juice, which is subsequently dried. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis

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.

5.19.2

Date seed 

Whole seeds of Phoenix dactylifera L.

Crude fibre

5.20.1

Fennel seed 

Seeds of Foeniculum vulgare Mill.

5.21.1

Fig fruit 

Fruits of Ficus carica L.

5.22.1

Fruit kernels 34

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

5.22.2

Fruit pulp13

Product obtained during the production of fruit juice and fruit puree

Crude fibre

5.22.3

Fruit pulp, dried13

Product obtained during the production of fruit juice and fruit puree which is subsequently dried

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 from Vitis L. 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

5.25.4

Grape pips soluble 

Product obtained from grape pips after producing grape juice. It principally contains carbohydrates

Crude fibre

5.26.1

Hazelnut 

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

5.26.2

Hazelnut expeller 

Product of oil manufacture obtained by pressing hazelnut kernels

Crude protein

Crude fibre

5.27.1

Pectin 

Pectin is obtained by aqueous extraction (of natural strains) of appropriate plant material, usually citrus fruits or apples. No organic precipitant shall be used other than methanol, ethanol and propan-2-ol. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis. Pectin consists mainly of the partial methyl esters of polygalacturonic acid and their ammonium, sodium, potassium and calcium salts

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 production of tomato juice. It consists principally of tomato peel and seeds

Crude fibre

5.36.1

Yarrow seed 

Seeds of Achillea millefolium L.

5.37.1

Apricot kernel expeller 

Product of oil manufacture obtained by pressing apricot kernels (Prunus armeniaca L.). It may contain hydrocyanic acid

Crude protein

Crude fibre

5.38.1

Black cumin expeller 

Product of oil manufacture obtained by pressing black cumin seeds (Bunium persicum L.)

Crude protein

Crude fibre

5.39.1

Borrage seed expeller 

Product of oil manufacture obtained by pressing borrage seeds (Borago officinalis L.)

Crude protein

Crude fibre

5.40.1

Evening primrose expeller 

Product of oil manufacture obtained by pressing evening primrose seeds (Oenothera L.)

Crude protein

Crude fibre

5.41.1

Pomegranate expeller 

Product of oil manufacture obtained by pressing pomegranate seeds (Punica granatum L.)

Crude protein

Crude fibre

5.42.1

Walnut kernel expeller 

Product of oil manufacture obtained by pressing walnut kernels (Juglans regia L.)

Crude protein

Crude fibre

Number

Name1

Description

Compulsory declarations

6.1.1

Beet leaves 

Leaves of Beta spp.

6.2.1

Cereal plants11

Whole plants of cereal species or parts thereof

 Ash insoluble, in HCl, if > 3.5 % of dry matter

6.3.1

Cereals straw11

Straw of cereals

6.3.2

Cereal straw, treated11

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 HCl, if > 3.5 % of dry matter

6.5.1

Forage meal 35 [grass meal14]; [green meal14] 

Product obtained by drying and milling and in some cases compacting forage plants 36

Crude protein

Crude fibre

Ash insoluble, in HCl, if > 3.5 % of dry matter

6.6.1

Hay

Species of any grass or legumes plants or herbs, field dried or artificially dried

Ash insoluble, in HCl, if > 3.5 % of dry matter

6.6.2

Grass; herbs; legume plants, dried 

Product obtained from grass, herbs, or legume plants that has been artificially dehydrated (in any form)

Ash insoluble, in HCl, if > 3.5 % of dry matter

6.6.3

Grass; herbs; legume plants; [green forage] 

Fresh biomass consisting of grass, legume plants or herbs.

Ash insoluble, in HCl, if > 3.5 % of dry matter

6.6.4

Green silage

Ensiled biomass from arable land and grassland consisting of any grass, legume plants or herbs

Ash insoluble, in HCl, if > 3.5 % of dry matter

6.6.5

Haylage

Ensiled or dried arable crops consisting of grass, legume plants or herbs with a minimum of 50% dry matter content, wrapped in bales or stored in silos

Ash insoluble, in HCl, if > 3.5 % of dry matter

6.7.1

Hemp flour

Flour ground from dried whole leaves and stems from hemp from varieties of Cannabis sativa L. with a tetrahydrocannabinol content < 0.2% according to the quantification method established in Regulation (EU) No 639/2014

Crude protein

6.7.2

Hemp fibre

Product obtained during the mechanical processing of hemp stems from varieties of Cannabis sativa L. with a tetrahydrocannabinol content < 0.2% according to the quantification method established in Regulation (EU) No 639/2014

 Crude fibre

6.7.3

Hemp silage

Ensiled hemp plants without flowers, buds and flowering tops or co-products of hemp processing from varieties of Cannabis sativa L. with a tetrahydrocannabinol content < 0.2% according to the quantification method established in Regulation (EU) No 639/2014

Crude protein

Crude fibre

6.7.4

Hemp [Cannabis]; hemp [Cannabis] products 37

Product derived from varieties of Cannabis sativa L., other than those listed in chapter 2 and 6, except its flowering tops, buds and blossoms (flowers), with a tetrahydrocannabinol content < 0.2% according to the quantification method established in Regulation (EU) No 639/2014

Crude protein

Crude fibre

6.8.1

Horse bean straw 

Straw of horse bean (Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf.).

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 HCl, if > 3.5 % of dry matter

6.10.2

Lucerne, field dried; [alfalfa field dried] 

Lucerne, field dried.

Ash insoluble, in HCl, if > 3.5 % of dry matter

6.10.3

Lucerne, high temperature dried [alfalfa, high temperature dried]; [dehydrated Lucerne]

Lucerne artificially dehydrated, in any form.

Crude protein

Crude fibre

Ash insoluble, in HCl, if > 3.5 % of dry matter

6.10.4

Lucerne, extruded [alfalfa, extruded] 

Alfalfa pellets that have been extruded.

6.10.5

Lucerne meal 38  [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 HCl, if > 3.5 % of dry matter

6.10.6

Lucerne pomace [alfalfa pomace] 

Dried product obtained by pressing 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 protein.

Crude protein

Carotene

6.10.8

Lucerne solubles 

Product obtained after protein extraction from lucerne juice.

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.

6.13.1

Rapeseed straw

Straw of 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.)

Number

Name1

Description

Compulsory declarations