Avis juridique important

Commission Regulation (EC) No 1294/94 of 3 June 1994 on implementing measures of the trade arrangements applicable on imports of certain goods resulting from the processing of agricultural products Official Journal L 141 , 04/06/1994 P. 0012 - 0024 Finnish special edition: Chapter 3 Volume 57 P. 0229 Swedish special edition: Chapter 3 Volume 57 P. 0229

COMMISSION REGULATION (EC) No 1294/94 of 3 June 1994 on implementing measures of the trade arrangements applicable on imports of certain goods resulting from the processing of agricultural products THE COMMISSION OF THE EUROPEAN COMMUNITIES, Having regard to the Treaty establishing the European Community, Having regard to Council Regulation (EC) No 3448/93 of 6 December 1993 laying down the trade arrangements applicable to certain goods resulting from the processing of agricultural products (1), and in particular Article 13 thereof, Whereas Council Regulation (EEC) No 3034/80 (2), as last amended by Commission Regulation (EEC) No 572/91 (3), had fixed the implementing measures of the regime of the variable component levies and the additional duties, applicable on imports of certain goods resulting from the processing of agricultural products; Whereas Regulation (EEC) No 3034/80, pursuant to Article 21 of Regulation (EC) No 3448/93, shall be repealed on the date of entry into force of the Commission Regulation adopted by virtue of Article 13 of that same Regulation (EC) No 3448/93; Whereas therefore the Commission shall determine for certain goods covered by that Regulation the type and characteristics of the basic products to be used for the calculation of the variable component levies and the additional duties on sugar and flour applicable to these goods, and the quantities of such basic products considered to have been used in their manufacture; Whereas in the given circumstances the variable component levied on imports of chemically pure fructose, established by Council Regulation (EEC) No 1436/90 (4) amending Regulation (EEC) No 3033/80 (5) in order to restore normal terms of competition must be continued; whereas it is appropriate that the level of that variable component should be aligned with the level of the levy on isoglucose which can compete directly with fructose; whereas it shall however not apply to fructose originating from third countries with which the Community has entered into preferential trade agreements; Whereas in order to avoid the levying of amounts with little economic interest a minimum shall be fixed; Whereas the measures provided for in this Regulation are in accordance with the opinion of the Management Committee for horizontal questions concerning trade in processed agricultural products not listed in Annex II, HAS ADOPTED THIS REGULATION: Article 1 With a view to establishing the differences of prices referred to in Article 3 (2) of Regulation (EC) No 3448/93 the following agricultural products shall be considered as basic products: - common wheat, - durum wheat, - rye, - barley, - maize, - long grain husked rice, hereinafter referred to as 'rice', - white sugar, - molasses, - milk powder complying with the definition of the Group 2 pilot product given in Annex I to Council Regulation (EEC) No 2915/79 of 18 December 1979, determining the groups of products and the special provisions for calculating levies on milk and milk products (6), hereinafter referred to as 'skimmed-milk powder (PG2)', - milk powder complying with the definition of the Group 3 pilot product given in Annex I to Regulation (EEC) No 2915/79, hereinafter referred to as 'whole-milk powder (PG3)', - butter complying with the definition of the Group 6 pilot product given in Annex I to Regulation (EEC) No 2915/79, hereinafter referred to as 'butter (PG6)'. Article 2 The quantities of basic products considered to have been used in the manufacture of goods listed in Table 1 of Annex B to Regulation (EC) No 3448/93 shall be as shown in Annex I hereto in respect of the relevant specifications in the combined nomenclature. For goods falling within CN codes for which Annex I refers to Annex II, such quantities shall be as shown in Annex II. For these latter goods, an additional code shall apply, according to the composition of the goods, as shown in Annex III. Article 3 The quantities of sugar and cereals to be taken into consideration in calculating the additional duties on sugar (AD S/Z) and on flour (AD F/M) shall be as shown in Annex II under B and C, for the given contents of sucrose, invert sugar and/or isoglucose, and of starch and/or glucose, respectively. However, at the request of the interested party the additional duty shall be calculated on the basis of the real content, whereby 100 kg of white sugar shall correspond to 100 kg of sucrose, invert sugar and/or isoglucose, and 220 kg of common wheat shall correspond to 100 kg of starch and/or glucose. Article 4 The variable component charged on imports of goods falling within CN code 1702 50 shall be equal to the levy on imports of isoglucose falling within CN codes 1702 30 10, 1702 40 10, 1702 60 10 and 1702 90 30, fixed according to the rules established by the common organization of the market in sugar. The variable component mentioned in paragraph 1 shall not apply to imports of goods falling within CN code 1702 50 originating in third countries with which the Community has concluded a preferential trade agreement. Article 5 The variable components referred to in Article 3 and the additional duties referred to in Article 4 of Regulation (EC) No 3448/93 shall be fixed at zero if the amount calculated for 100 kg of goods is less than ECU 2,0. Article 6 This Regulation shall enter into force on 1 August 1994. References in Community Instruments to Regulation (EEC) No 3034/80 or to any articles thereof shall be considered as references to this Regulation or to the corresponding articles thereof. This Regulation shall be binding in its entirety and directly applicable in all Member States. Done at Brussels, 3 June 1994. For the Commission Martin BANGEMANN Member of the Commission (1) OJ No L 318, 20. 12. 1993, p. 18. (2) OJ No L 323, 29. 11. 1980, p. 7. (3) OJ No L 63, 9. 3. 1991, p. 24. (4) OJ No L 138, 31. 5. 1990, p. 9. (5) OJ No L 323, 29. 11. 1980, p. 1. (6) OJ No L 329, 24. 12. 1979, p. 1. ANNEX I (per 100 kg of goods) CN Code Description kg kg kg kg kg kg kg kg kg kg kg (1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12) (13) 0403 Buttermilk, curdled milk and cream, yoghurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa: 0403 10 Yoghurt: Flavoured or containing added fruit or cocoa: In powder, granules or other solid forms, of a milkfat content by weight: 51 Not exceeding 1,5 % 100 53 Exceeding 1,5 % but not exceeding 27 % 100 59 Exceeding 27 % 42 68 Other, of a milkfat content by weight: 91 Not exceeding 3 % 9 2 93 Exceeding 3 % but not exceeding 6 % 8 5 99 Exceeding 6 % 8 10 0403 90 Other: Flavoured or containing added fruit or cocoa: In powder, granules or other solid forms, of a milkfat content by weight: 71 Not exceeding 1,5 % 100 73 Exceeding 1,5 % but not exceeding 27 % 100 79 Exceeding 27 % 42 68 Other, of a milkfat content by weight: 91 Not exceeding 3 % 9 2 93 Exceeding 3 % but not exceeding 6 % 8 5 99 Exceeding 6 % 8 10 0710 Vegetables (uncooked or cooked by steaming or by boiling in water), frozen: 0710 40 Sweet corn 100 (a) 0711 Vegetables provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption: 0711 90 Other vegetables; mixtures of vegetables: 30 Sweet corn 100 (a) (a) Per 100 kilograms of drained sweet potatoes ect., or maize. 1517 Margarine; edible mixtures or prepartions of animal or vegetable fats or oils or of fractions of different fats or oils of this chapter, other than edible fats or oils or their fractions of heading No 1516: 1517 10 Margarine, excluding liquid margarine: 10 Containing more than 10 % but not more than 15 % by weight of milkfats 15 1517 90 Other: 10 Containing more than 10 % but not more than 15 % by weight of milkfats 15 1702 50 Chemically pure fructose' (b) 1704 Sugar confectionery (including white chocolate), not containing cocoa: 1704 10 Chewing gum, whether or not sugar-coated: Containing less than 60 % by weight of sucrose (including invert sugar expressed as sucrose): 11 Gum in strips 30 58 19 Other 30 58 Containing 60 % or more by weight of sucrose (including invert sugar expressed as sucrose): 91 Gum in strips 16 70 99 Other 16 70 1704 90 Other: 30 White chocolate 45 20 Other: 51 See Annex II to 99 1806 Chocolate and other food preparations containing cocoa: 1806 10 Cocoa powder, containing added sugar or other sweetening matter: 10 Containing no sucrose or containing less than 65 % by weight of sucrose (including invert sugar expressed as sucrose) and/or isoglucose expressed as sucrose 60 (c) 30 Containing 65 % or more but less than 80 % by weight of sucrose (including invert sugar expressed as sucrose) and/or isoglucose expressed as sucrose 75 90 Containing 80 % or more by weight of sucrose (including invert sugar expressed as sucrose) and/or isoglucose expressed as sucrose 100 (b) See Article 4 of the Regulation. (c) The variable component (MOB) is not chargeable on the importation of products not containing or containing less than 5 % by weight of sucrose (including invert sugar calculated as sucrose) and/or of isoglucose, calculated as sucrose. 1806 20 Other preparations in blocks, slabs or bars weighing more than 2 kg or in liquid, paste, powder, granular or other bulk form in containers or immediate packings of a content exceeding 2 kg: See Annex II Other, in blocks, slabs or bars: 1806 31 Filled See Annex II 1806 32 Not filled: 10 With added cereal, fruit or nuts See Annex II 90 Other: (d) Containing by weight 3 % or more but less than 6 % of milkfat 50 20 Other See Annex II 1806 90 Other: 11 See Annex II to 90 1901 Malt extract; food preparations of flour, meal, starch or malt extract, not containing cocoa powder or containing cocoa powder, in a proportion by weight of less than 50 %, not elsewhere specified or included; food preparations of goods of heading Nos 0401 to 0404, not containing cocoa powder or containing cocoa powder in a proportion by weight of less than 10 % not elsewhere specified or included: 1901 10 Preparations for infant use, put up for retail sale See Annex II 1901 20 Mixes and doughs for the preparation of bakers' wares of heading No 1905 See Annex II 1901 90 Other: Malt extract: 11 With a dry extract content of 90 % or more by weight 195 19 Other 159 90 Other See Annex II 1902 Pasta, whether or not cooked or stuffed (with meat of other substances) or otherwise prepared such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, canneloni, couscous, whether or not prepared: Uncooked pasta not stuffed or otherwise prepared: 1902 11 Containing eggs 167 (d) for these goods the additionnal code 6920 is applicable. 1902 19 Other: (e) durum wheat, pasta, not containing or containing by weight not more than 3 % of other cereals 167 (f) other 67 100 1902 20 Stuffed pasta whether or not cooked or otherwise prepared: Other: 91 Cooked 41 99 Other 116 1902 30 Other pasta: 10 Dried 167 90 Other 66 1902 40 Couscous: 10 Unprepared 167 90 Other 66 1903 Tapioca and substitutes therefor prepared from starch, in the form of flakes, grains, pearls, siftings or similar forms 161 1904 Prepared foods obtained by the swelling or roasting of cereals or cereal products (for example, corn flakes); cereals, other than maize (corn), in grain form, pre-cooked or otherwise prepared: 1904 10 Prepared foods obtained by the swelling or roasting of cereal or cereal products: 10 Obtained from maize 213 30 Obtained from rice 174 90 Other 53 53 53 53 1904 90 Other: 10 Rice 174 90 Other 174 1905 Bread, pastry, cakes, biscuits and other baker's wares, whether or not containing cocoa, communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products: 1905 10 Crispbread 140 1905 20 Gingerbread and the like: 10 Containing by weight of sucrose less than 30 % (including invert sugar expressed as sucrose) 44 40 25 30 Containing by weight of sucrose 30 % or more but less than 50 % (including invert sugar expressed as sucrose) 33 30 45 90 Containing by weight of sucrose 50 % (including invert sugar expressed as sucrose) 22 20 65 1905 30 11 Sweet biscuits; waffles and wafers See Annex II to 99 (e) for these goods the additionnal code 6921 is applicable. (f) for these goods the additionnal code 6922 is applicable. 1905 40 Rusks, toasted bread and similar toasted products See Annex II 1905 90 Other: 10 Matzos 168 20 Communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products 644 30 Other See Annex II to 90 2001 Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid: 2001 90 Other: 30 Sweet corn (Zea mays var. saccharata) 100 (a) 40 Yams, sweet potatoes and similar edible parts of plants containing 5 % or more by weight of starch 40 (a) 2004 Other vegetables, prepared or preserved otherwise than by vinegar or acetic acid; frozen: 2004 10 Potatoes: 91 In the form of flour, meal or flakes See Annex II 2004 90 Other vegetables and mixtures of vegetables: 10 Sweet corn (Zea mays var. saccharata) 100 (a) 2005 Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen: 2005 20 Potatoes 10 In the form of flour, meal or flakes See Annex II 2005 80 Sweet corn (Zea mays var. saccharata) 100 (a) 2008 Fruits, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included: 2008 92 45 Muesli-type preparations with a basis of unroasted cereal flakes See Annex II 2008 99 Other: 85 Maize (corn), other than sweet corn (Zea mays var. saccharata) 100 (a) 91 Yams, sweet potatoes and similar edible parts of plants containing 5 % or more by weight of starch 40 (a) (a) Per 100 kilogrammes of drained sweet potatoes ect., or maize. 2101 Extracts, essences and concentrates, of coffee, tea or maté and prepartions with a basis of these products or with a basis of coffee, tea or maté; roasted chicory and other roasted coffee substitues and extracts, essences and concentrates thereof: 2101 10 Extracts, essences and concentrates, of coffee, and preparations with a basis of these extracts, essences or concentrates or with a basis of coffee: Extracts, essences or concentrates: Preparations: 99 Other See Annex II 2101 20 Extracts, essences and concentrates, of tea or maté, and preparations with a basis of these extracts, essences or concentrates, or with a basis of tea or maté: 90 Other See Annex II 2101 30 Roasted chicory and other roasted coffee substitutes and extracts, essences and concentrates thereof: Roasted chicory and other roasted coffee substitutes: 19 Other 137 Extracts, essences and concentrates of roasted chicory and other roasted coffee substitutes: 99 Other 245 2102 Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading No 3002); prepared baking powders: 2102 10 Active yeasts: Bakers' yeast: 31 Dried 425 39 Other 125 2105 00 Ice cream and other edible ice, whether or not contaning cacao: 10 Containing no milk fats or containing less than 3 % by weight of such fats 25 10 Containing by weight of milk fats: 91 3 % or more but less than 7 % 20 23 99 7 % or more 20 35 2106 Food preparations not elswhere specified or included: 2106 10 Protein concentrates and textured protein substances: 90 Other See Annex II 2106 90 Other: 10 Cheese fondues 60 99 Other See Annex II 2202 Waters, including mineral waters and aerated waters, containing added sugar or other sweetening matter or flavoured, and other non-alcoholic beverages, not including fruit or vegetable juices of heading No 2009: 2202 90 Other: Other, containing by weight of fat obtained from the products of heading Nos 0401 to 0404: 91 Less than 0,2 % 10 8 95 0,2 % or more but less than 2 % 10 6 99 2 % or more 10 13 II. ALCOHOLS AND THEIR HALOGENATED, SULPHONATED, NITRATED OR NITROSATED DERIVATIVES: 2905 Acyclic alcohols and their halogenated, sulphonated, nitrated or nitrosated derivatives: Other polyhydric alcohols: 2905 43 Mannitol 300 2905 44 D-Glucitol (sorbitol) In aqueous solution: 11 Containing 2 % or less by weight of mannitol, calculated on the D-glucitol content 172 19 Other 90 Other: 91 Containing 2 % or less by weight of mannitol, calculated on the D-Glucitol content 245 99 Other 128 3505 Dextrins and other modified starches (for example, pregelatinized or esterified starches); glues based on starches, or on dextrins or other modified starches: 3505 10 Dextrins and other modified starches: 10 Dextrins: 189 Other modified starches: 90 Other 189 3505 20 Glues: 10 Containing, by weight, less than 25 % of starches of dextrins or other modified starches 48 30 Containing, by weight, 25 % or more but less than 55 % of starches or dextrins or other modified starches 95 50 Containing, by weight, 55 % or more but less than 80 % of starches or dextrins or other modified starches 151 90 Containing, by weight, 80 % or more of starches or dextrins or other modified starches 189 3809 Finishing agents, dye carriers to accelerate the dyeing or fixing of dyestuffs and other products and preparations (for example, dressings and mordents), of a kind used in the textile, paper, leather or like industries, not elsewhere specified or included: 3809 10 With a basis of amylaceous substances: 10 Containing by weight of such substances less than 55 % 95 30 Contaning by weight of such substancess 55 % or more but less than 70 % 132 50 Containing by weight of such substances 70 % or more but less than 83 % 161 90 Contaning by weight of such substances 83 % or more 189 3823 Prepared bindes for foundry moulds or cores; chemical products and preparations of the chemical or allied industries (including those consisting of mixtures of natural products), not elsewhere specified or included; residual products of the chemical or allied industries, not elsewhere specified or included: 3823 60 Sorbitol other than of subheading 2905 44: In aqueous solution: 11 Containing 2 % or less by weight of mannitol, calculated on the D-glucitol content 172 19 Other 90 Other: 91 Containing 2 % or less by weight of mannitol, calculated on the D-glucitol content 245 99 Other 128 ANNEX II "(per 100 kg of goods)"" ID="1">A. Containing no milk fats or containing less than 1,5 % by weight of such fats, and containing by weight of milk proteins:"> ID="1">- 2,5 % or more but less than 6 %> ID="2">14"> ID="1">- 6 % or more but less than 18 %> ID="2">42"> ID="1">- 18 % or more but less than 30 %> ID="2">75"> ID="1">- 30 % or more but less than 60 %> ID="2">146"> ID="1">- 60 % or more> ID="2">208"> ID="1">Containing 1,5 % or more but less than 3 % by weight of milk fats :"> ID="1">- Containing no milk proteins or containing less than 2,5 % by weight of such proteins:> ID="4">3"> ID="1">- Containing by weight of milk proteins:"> ID="1">- 2,5 % or more but less than 6 %> ID="2">14> ID="4">3"> ID="1">- 6 % or more but less than 18 %> ID="2">42> ID="4">3"> ID="1">- 18 % or more but less than 30 %> ID="2">75> ID="4">3"> ID="1">- 30 % or more but less than 60 %> ID="2">146> ID="4">3"> ID="1">- 60 % or more> ID="2">208> ID="4">3"> ID="1">Containing 3 % or more but less than 6 % by weight of milk fats:"> ID="1">- Containing no milk proteins or containing less than 2,5 % by weight of such proteins> ID="4">6"> ID="1">- Containing by weight of milk proteins:"> ID="1">- 2,5 % or more but less than 12 %> ID="2">12> ID="3">20"> ID="1">- 12 % or more> ID="2">71> ID="4">6"> ID="1">Containing 6 % or more but less than 9 % by weight of milk fats:"> ID="1">- Containing no milk proteins or containing less than 4 % by weight of such proteins> ID="4">10"> ID="1">- Containing by weight of milk proteins:"> ID="1">- 4 % or more but less than 15 %> ID="2">10> ID="3">32"> ID="1">- 15 % or more> ID="2">71> ID="4">10"> ID="1">Containing 9 % or more but less than 12 % by weight of milk fats:"> ID="1">- Containing no milk proteins or containing less than 6 % by weight of such proteins> ID="4">14"> ID="1">- Containing by weight of milk proteins:"> ID="1">- 6 % or more but less than 18 %> ID="2">9> ID="3">43"> ID="1">- 18 % or more> ID="2">70> ID="4">14"> ID="1">Containing 12 % or more but less than 18 % by weight of milk fats:"> ID="1">- Containing no milk proteins or containing less than 6 % by weight of such proteins> ID="4">20"> ID="1">- Containing by weight of milk proteins:"> ID="1">- 6 % or more but less than 18 %> ID="3">56> ID="4">2"> ID="1">- 18 % or more> ID="2">65> ID="4">20"> ID="1">Containing 18 % or more but less than 26 % by weight of milk fats:"> ID="1">- Containing no milk proteins or containing less than 6 % by weight of such proteins> ID="4">29"> ID="1">- Containing 6 % or more by weight of milk proteins> ID="2">50> ID="4">29"> ID="1">Containing 26 % or more but less than 40 % by weight of milk fats:"> ID="1">- Containing no milk proteins or containing less than 6 % by weight of such proteins> ID="4">45"> ID="1">- Containing 6 % or more by weight of milk proteins> ID="2">38> ID="4">45"> ID="1">Containing by weight of milk fats:"> ID="1">- 40 % or more but less than 55 %> ID="4">63"> ID="1">- 55 % or more but less than 70 %> ID="4">81"> ID="1">- 70 % or more but less than 85 %> ID="4">99"> ID="1">- 85 % or more> ID="4">117"> ID="1">B. Containing by weight of sucrose, invert sugar and/or isoglucose:"> ID="1">- 5 % or more but less than 30 %> ID="5">24"> ID="1">- 30 % or more but less than 50 %> ID="5">45"> ID="1">- 50 % or more but less than 70 %> ID="5">65"> ID="1">- 70 % or more> ID="5">93"> ID="1">C. Containing by weight of starch and/or glucose:"> ID="1">- 5 % or more but less than 25 %> ID="6">22> ID="7">22"> ID="1">- 25 % or more but less than 50 %> ID="6">47> ID="7">47"> ID="1">- 50 % or more but less than 75 %> ID="6">74> ID="7">74"> ID="1">- 75 % or more> ID="6">101> ID="7">101"> ANNEX III Additional codes of the variable components calculated according to Annex II Note: At the publication of the amounts of the variable components the codes hereunder shall be preceded by the figure 7 "" ID="1">& ge;0< 1,5> ID="2">& ge;0< 2,5> ID="3">000> ID="4">001> ID="5">002> ID="6">003> ID="7">004> ID="8">005> ID="9">006> ID="10">007> ID="11">008> ID="12">009> ID="13">010> ID="14">011> ID="15">012> ID="16">013> ID="17">015> ID="18">016> ID="19">017> ID="20">758> ID="21">759"> ID="2">& ge;2,5< 6> ID="3">020> ID="4">021> ID="5">022> ID="6">023> ID="7">024> ID="8">025> ID="9">026> ID="10">027> ID="11">028> ID="12">029> ID="13">030> ID="14">031> ID="15">032> ID="16">033> ID="17">035> ID="18">036> ID="19">037> ID="20">768> ID="21">769"> ID="2">& ge;6< 18> ID="3">040> ID="4">041> ID="5">042> ID="6">043> ID="7">044> ID="8">045> ID="9">046> ID="10">047> ID="11">048> ID="12">049> ID="13">050> ID="14">051> ID="15">052> ID="16">053> ID="17">055> ID="18">056> ID="19">057> ID="20">778> ID="21">779"> ID="2">& ge;18< 30> ID="3">060> ID="4">061> ID="5">062> ID="6">063> ID="7">064> ID="8">065> ID="9">066> ID="10">067> ID="11">068> ID="12">069> ID="13">070> ID="14">071> ID="15">072> ID="16">073> ID="17">075> ID="18">076> ID="19">077> ID="20">788> ID="21">789"> ID="2">& ge;30< 60> ID="3">080> ID="4">081> ID="5">082> ID="6">083> ID="7">084> ID="8">085> ID="9">086> ID="10">087> ID="11">088> ID="12">×> ID="13">090> ID="14">091> ID="15">092> ID="16">×> ID="17">095> ID="18">096> ID="19">×> ID="20">×> ID="21">×"> ID="2">& ge;60> ID="3">800> ID="4">801> ID="5">802> ID="6">×> ID="7">×> ID="8">805> ID="9">806> ID="10">807> ID="11">×> ID="12">×> ID="13">810> ID="14">811> ID="15">×> ID="16">×> ID="17">×> ID="18">×> ID="19">×> ID="20">×> ID="21">×"> ID="1">& ge;1,5< 3> ID="2">& ge;0< 2,5> ID="3">100> ID="4">101> ID="5">102> ID="6">103> ID="7">104> ID="8">105> ID="9">106> ID="10">107> ID="11">108> ID="12">109> ID="13">110> ID="14">111> ID="15">112> ID="16">113> ID="17">115> ID="18">116> ID="19">117> ID="20">798> ID="21">799"> ID="2">& ge;2,5< 6> ID="3">120> ID="4">121> ID="5">122> ID="6">123> ID="7">124> ID="8">125> ID="9">126> ID="10">127> ID="11">128> ID="12">129> ID="13">130> ID="14">131> ID="15">132> ID="16">133> ID="17">135> ID="18">136> ID="19">137> ID="20">808> ID="21">809"> ID="2">& ge;6< 18> ID="3">140> ID="4">141> ID="5">142> ID="6">143> ID="7">144> ID="8">145> ID="9">146> ID="10">147> ID="11">148> ID="12">149> ID="13">150> ID="14">151> ID="15">152> ID="16">153> ID="17">155> ID="18">156> ID="19">157> ID="20">818> ID="21">819"> ID="2">& ge;18< 30> ID="3">160> ID="4">161> ID="5">162> ID="6">163> ID="7">164> ID="8">165> ID="9">166> ID="10">167> ID="11">168> ID="12">169> ID="13">170> ID="14">171> ID="15">172> ID="16">173> ID="17">175> ID="18">176> ID="19">177> ID="20">828> ID="21">829"> ID="2">& ge;30< 60> ID="3">180> ID="4">181> ID="5">182> ID="6">183> ID="7">×> ID="8">185> ID="9">186> ID="10">187> ID="11">188> ID="12">×> ID="13">190> ID="14">191> ID="15">192> ID="16">×> ID="17">195> ID="18">196> ID="19">×> ID="20">×> ID="21">×"> ID="2">& ge;60> ID="3">820> ID="4">821> ID="5">822> ID="6">×> ID="7">×> ID="8">825> ID="9">826> ID="10">827> ID="11">×> ID="12">×> ID="13">830> ID="14">831> ID="15">×> ID="16">×> ID="17">×> ID="18">×> ID="19">×> ID="20">×> ID="21">×"> ID="1">& ge;3< 6> ID="2">& ge;0< 2,5> ID="3">840> ID="4">841> ID="5">842> ID="6">843> ID="7">844> ID="8">845> ID="9">846> ID="10">847> ID="11">848> ID="12">849> ID="13">850> ID="14">851> ID="15">852> ID="16">853> ID="17">855> ID="18">856> ID="19">857> ID="20">858> ID="21">859"> ID="2">& ge;2,5< 12> ID="3">200> ID="4">201> ID="5">202> ID="6">203> ID="7">204> ID="8">205> ID="9">206> ID="10">207> ID="11">208> ID="12">209> ID="13">210> ID="14">211> ID="15">212> ID="16">213> ID="17">215> ID="18">216> ID="19">217> ID="20">220> ID="21">221"> ID="2">& ge;12> ID="3">260> ID="4">261> ID="5">262> ID="6">263> ID="7">264> ID="8">265> ID="9">266> ID="10">267> ID="11">268> ID="12">269> ID="13">270> ID="14">271> ID="15">272> ID="16">273> ID="17">275> ID="18">276> ID="19">×> ID="20">838> ID="21">×"> ID="1">& ge;6< 9> ID="2">& ge;0< 4> ID="3">860> ID="4">861> ID="5">862> ID="6">863> ID="7">864> ID="8">865> ID="9">866> ID="10">867> ID="11">868> ID="12">869> ID="13">870> ID="14">871> ID="15">872> ID="16">873> ID="17">875> ID="18">876> ID="19">877> ID="20">878> ID="21">879"> ID="2">& ge;4< 15> ID="3">300> ID="4">301> ID="5">302> ID="6">303> ID="7">304> ID="8">305> ID="9">306> ID="10">307> ID="11">308> ID="12">309> ID="13">310> ID="14">311> ID="15">312> ID="16">313> ID="17">315> ID="18">316> ID="19">317> ID="20">320> ID="21">321"> ID="2">& ge;15> ID="3">360> ID="4">361> ID="5">362> ID="6">363> ID="7">364> ID="8">365> ID="9">366> ID="10">367> ID="11">368> ID="12">369> ID="13">370> ID="14">371> ID="15">372> ID="16">373> ID="17">375> ID="18">376> ID="19">×> ID="20">378> ID="21">×"> ID="1">& ge;9< 12> ID="2">& ge;0< 6> ID="3">900> ID="4">901> ID="5">902> ID="6">903> ID="7">904> ID="8">905> ID="9">906> ID="10">907> ID="11">908> ID="12">909> ID="13">910> ID="14">911> ID="15">912> ID="16">913> ID="17">915> ID="18">916> ID="19">917> ID="20">918> ID="21">919"> ID="2">& ge;6< 18> ID="3">400> ID="4">401> ID="5">402> ID="6">403> ID="7">404> ID="8">405> ID="9">406> ID="10">407> ID="11">408> ID="12">409> ID="13">410> ID="14">411> ID="15">412> ID="16">413> ID="17">415> ID="18">416> ID="19">417> ID="20">420> ID="21">421"> ID="2">& ge;18> ID="3">460> ID="4">461> ID="5">462> ID="6">463> ID="7">464> ID="8">465> ID="9">466> ID="10">467> ID="11">468> ID="12">× (*) Starch/Glucose The content of the goods (as presented) in starch, its degradation products, i.e. all the polymers of glucose, and the glucose, determined as glucose and expressed as starch (on a dry matter basis, 100 % purity, factor for conversion of glucose to starch: 0,9). However, where a mixture of glucose and fructose is declared (in whatever form) and/or is found to be present in the goods, the amount of glucose to be included in the above calculation is that which is in excess of the fructose content of the goods. (**) Sucrose/Invert sugar/Isoglucose The content of the goods (as presented), in sucrose, together with the sucrose which results from expressing as sucrose any mixture of glucose and fructose (the arithmetical sum of the amounts of these two sugars multiplied by 0,95), which is declared (in whatever form) and/or found to be present in the goods. However, where the fructose content of the goods is less than the glucose content, the amount of glucose to be included in the above calculation shall be an amount equal, by weight, to that of fructose. Note: In all cases, where a hydrolysis product of lactose is declared, and/or galactose is found to be present among the sugars, then the amount of glucose equal to that of galactose is deducted from the total glucose content before any other calculations are carried out. (***) Milk proteins Caseins and/or caseinates forming part of goods shall not be regarded as milk proteins if the goods do not have any other constituent of lactic origin. Milkfat contained in the goods at less than 1 %, and lactose at less than 1 %, by weight, are not considered as other constituents of lactic origin. When customs formalities are completed, the person concerned must include in the appropriate declaration: 'only milk ingredient: casein/caseinate', if such is the case. >

COMMISSION REGULATION (EC) No 1294/94 of 3 June 1994 on implementing measures of the trade arrangements applicable on imports of certain goods resulting from the processing of agricultural products

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European Community,

Having regard to Council Regulation (EC) No 3448/93 of 6 December 1993 laying down the trade arrangements applicable to certain goods resulting from the processing of agricultural products (1), and in particular Article 13 thereof,

Whereas Council Regulation (EEC) No 3034/80 (2), as last amended by Commission Regulation (EEC) No 572/91 (3), had fixed the implementing measures of the regime of the variable component levies and the additional duties, applicable on imports of certain goods resulting from the processing of agricultural products;

Whereas Regulation (EEC) No 3034/80, pursuant to Article 21 of Regulation (EC) No 3448/93, shall be repealed on the date of entry into force of the Commission Regulation adopted by virtue of Article 13 of that same Regulation (EC) No 3448/93;

Whereas therefore the Commission shall determine for certain goods covered by that Regulation the type and characteristics of the basic products to be used for the calculation of the variable component levies and the additional duties on sugar and flour applicable to these goods, and the quantities of such basic products considered to have been used in their manufacture;

Whereas in the given circumstances the variable component levied on imports of chemically pure fructose, established by Council Regulation (EEC) No 1436/90 (4) amending Regulation (EEC) No 3033/80 (5) in order to restore normal terms of competition must be continued; whereas it is appropriate that the level of that variable component should be aligned with the level of the levy on isoglucose which can compete directly with fructose; whereas it shall however not apply to fructose originating from third countries with which the Community has entered into preferential trade agreements;

Whereas in order to avoid the levying of amounts with little economic interest a minimum shall be fixed;

Whereas the measures provided for in this Regulation are in accordance with the opinion of the Management Committee for horizontal questions concerning trade in processed agricultural products not listed in Annex II,

HAS ADOPTED THIS REGULATION:

With a view to establishing the differences of prices referred to in Article 3 (2) of Regulation (EC) No 3448/93 the following agricultural products shall be considered as basic products:

- common wheat,

- durum wheat,

- rye,

- barley,

- maize,

- long grain husked rice, hereinafter referred to as 'rice',

- white sugar,

- molasses,

- milk powder complying with the definition of the Group 2 pilot product given in Annex I to Council Regulation (EEC) No 2915/79 of 18 December 1979, determining the groups of products and the special provisions for calculating levies on milk and milk products (6), hereinafter referred to as 'skimmed-milk powder (PG2)',

- milk powder complying with the definition of the Group 3 pilot product given in Annex I to Regulation (EEC) No 2915/79, hereinafter referred to as 'whole-milk powder (PG3)',

- butter complying with the definition of the Group 6 pilot product given in Annex I to Regulation (EEC) No 2915/79, hereinafter referred to as 'butter (PG6)'.

Article 2

The quantities of basic products considered to have been used in the manufacture of goods listed in Table 1 of Annex B to Regulation (EC) No 3448/93 shall be as shown in Annex I hereto in respect of the relevant specifications in the combined nomenclature.

For goods falling within CN codes for which Annex I refers to Annex II, such quantities shall be as shown in Annex II. For these latter goods, an additional code shall apply, according to the composition of the goods, as shown in Annex III.

Article 3

The quantities of sugar and cereals to be taken into consideration in calculating the additional duties on sugar (AD S/Z) and on flour (AD F/M) shall be as shown in Annex II under B and C, for the given contents of sucrose, invert sugar and/or isoglucose, and of starch and/or glucose, respectively.

However, at the request of the interested party the additional duty shall be calculated on the basis of the real content, whereby 100 kg of white sugar shall correspond to 100 kg of sucrose, invert sugar and/or isoglucose, and 220 kg of common wheat shall correspond to 100 kg of starch and/or glucose.

Article 4

The variable component charged on imports of goods falling within CN code 1702 50 shall be equal to the levy on imports of isoglucose falling within CN codes 1702 30 10, 1702 40 10, 1702 60 10 and 1702 90 30, fixed according to the rules established by the common organization of the market in sugar.

The variable component mentioned in paragraph 1 shall not apply to imports of goods falling within CN code 1702 50 originating in third countries with which the Community has concluded a preferential trade agreement.

Article 5

The variable components referred to in Article 3 and the additional duties referred to in Article 4 of Regulation (EC) No 3448/93 shall be fixed at zero if the amount calculated for 100 kg of goods is less than ECU 2,0.

This Regulation shall enter into force on 1 August 1994.

References in Community Instruments to Regulation (EEC) No 3034/80 or to any articles thereof shall be considered as references to this Regulation or to the corresponding articles thereof.

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

Done at Brussels, 3 June 1994.

For the Commission

Martin BANGEMANN

Member of the Commission

(1) OJ No L 318, 20. 12. 1993, p. 18.

(2) OJ No L 323, 29. 11. 1980, p. 7.

(3) OJ No L 63, 9. 3. 1991, p. 24.

(4) OJ No L 138, 31. 5. 1990, p. 9.

(5) OJ No L 323, 29. 11. 1980, p. 1.

(6) OJ No L 329, 24. 12. 1979, p. 1.

ANNEX I

(per 100 kg of goods)

CN Code Description

kg kg kg kg kg kg kg kg kg kg kg

(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12) (13)

0403 Buttermilk, curdled milk and cream, yoghurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa:

0403 10 Yoghurt:

Flavoured or containing added fruit or cocoa:

In powder, granules or other solid forms, of a milkfat content by weight:

51 Not exceeding 1,5 % 100

53 Exceeding 1,5 % but not exceeding 27 % 100

59 Exceeding 27 % 42 68

Other, of a milkfat content by weight:

91 Not exceeding 3 % 9 2

93 Exceeding 3 % but not exceeding 6 % 8 5

99 Exceeding 6 % 8 10

0403 90 Other:

Flavoured or containing added fruit or cocoa:

In powder, granules or other solid forms, of a milkfat content by weight:

71 Not exceeding 1,5 % 100

73 Exceeding 1,5 % but not exceeding 27 % 100

79 Exceeding 27 % 42 68

Other, of a milkfat content by weight:

91 Not exceeding 3 % 9 2

93 Exceeding 3 % but not exceeding 6 % 8 5

99 Exceeding 6 % 8 10

0710 Vegetables (uncooked or cooked by steaming or by boiling in water), frozen:

0710 40 Sweet corn 100 (a)

0711 Vegetables provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption:

0711 90 Other vegetables; mixtures of vegetables:

30 Sweet corn 100 (a)

(a) Per 100 kilograms of drained sweet potatoes ect., or maize.

1517 Margarine; edible mixtures or prepartions of animal or vegetable fats or oils or of fractions of different fats or oils of this chapter, other than edible fats or oils or their fractions of heading No 1516:

1517 10 Margarine, excluding liquid margarine:

10 Containing more than 10 % but not more than 15 % by weight of milkfats 15

1517 90 Other:

10 Containing more than 10 % but not more than 15 % by weight of milkfats 15

1702 50 Chemically pure fructose' (b)

1704 Sugar confectionery (including white chocolate), not containing cocoa:

1704 10 Chewing gum, whether or not sugar-coated:

Containing less than 60 % by weight of sucrose (including invert sugar expressed as sucrose):

11 Gum in strips 30 58

19 Other 30 58

Containing 60 % or more by weight of sucrose (including invert sugar expressed as sucrose):

91 Gum in strips 16 70

99 Other 16 70

1704 90 Other:

30 White chocolate 45 20

Other:

51 See Annex II

to

99

1806 Chocolate and other food preparations containing cocoa:

1806 10 Cocoa powder, containing added sugar or other sweetening matter:

10 Containing no sucrose or containing less than 65 % by weight of sucrose (including invert sugar expressed as sucrose) and/or isoglucose expressed as sucrose 60 (c)

30 Containing 65 % or more but less than 80 % by weight of sucrose (including invert sugar expressed as sucrose) and/or isoglucose expressed as sucrose 75

90 Containing 80 % or more by weight of sucrose (including invert sugar expressed as sucrose) and/or isoglucose expressed as sucrose 100

(b) See Article 4 of the Regulation.

(c) The variable component (MOB) is not chargeable on the importation of products not containing or containing less than 5 % by weight of sucrose (including invert sugar calculated as sucrose) and/or of isoglucose, calculated as sucrose.

1806 20 Other preparations in blocks, slabs or bars weighing more than 2 kg or in liquid, paste, powder, granular or other bulk form in containers or immediate packings of a

content exceeding 2 kg: See Annex II

Other, in blocks, slabs or bars:

1806 31 Filled See Annex II

1806 32 Not filled:

10 With added cereal, fruit

or nuts See Annex II

90 Other:

(d) Containing by weight 3 % or more but less than 6 % of milkfat 50 20

Other See Annex II

1806 90 Other:

11 See Annex II

to

90

1901 Malt extract; food preparations of flour, meal, starch or malt extract, not containing cocoa powder or containing cocoa powder, in a proportion by weight of less than 50 %, not elsewhere specified or included; food preparations of goods of heading Nos 0401 to 0404, not containing cocoa powder or containing cocoa powder in a proportion by weight of less than 10 % not elsewhere specified or included:

1901 10 Preparations for infant use, put up for retail

sale See Annex II

1901 20 Mixes and doughs for the preparation of

bakers' wares of heading No 1905 See Annex II

1901 90 Other:

Malt extract:

11 With a dry extract content of 90 % or more by weight 195

19 Other 159

90 Other See Annex II

1902 Pasta, whether or not cooked or stuffed (with meat of other substances) or otherwise prepared such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, canneloni, couscous, whether or not prepared:

Uncooked pasta not stuffed or otherwise prepared:

1902 11 Containing eggs 167

(d) for these goods the additionnal code 6920 is applicable.

1902 19 Other:

(e) durum wheat, pasta, not containing or containing by weight not more than 3 % of other cereals 167

(f) other 67 100

1902 20 Stuffed pasta whether or not cooked or otherwise prepared:

Other:

91 Cooked 41

99 Other 116

1902 30 Other pasta:

10 Dried 167

90 Other 66

1902 40 Couscous:

10 Unprepared 167

90 Other 66

1903 Tapioca and substitutes therefor prepared from starch, in the form of flakes, grains, pearls, siftings or similar forms 161

1904 Prepared foods obtained by the swelling or roasting of cereals or cereal products (for example, corn flakes); cereals, other than maize (corn), in grain form, pre-cooked or otherwise prepared:

1904 10 Prepared foods obtained by the swelling or roasting of cereal or cereal products:

10 Obtained from maize 213

30 Obtained from rice 174

90 Other 53 53 53 53

1904 90 Other:

10 Rice 174

90 Other 174

1905 Bread, pastry, cakes, biscuits and other baker's wares, whether or not containing cocoa, communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products:

1905 10 Crispbread 140

1905 20 Gingerbread and the like:

10 Containing by weight of sucrose less than 30 % (including invert sugar expressed as sucrose) 44 40 25

30 Containing by weight of sucrose 30 % or more but less than 50 % (including invert sugar expressed as sucrose) 33 30 45

90 Containing by weight of sucrose 50 % (including invert sugar expressed as sucrose) 22 20 65

1905 30 11 Sweet biscuits; waffles and wafers See Annex II

to

99

(e) for these goods the additionnal code 6921 is applicable.

(f) for these goods the additionnal code 6922 is applicable.

1905 40 Rusks, toasted bread and similar

toasted products See Annex II

1905 90 Other:

10 Matzos 168

20 Communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products 644

30 Other See Annex II

to

90

2001 Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid:

2001 90 Other:

30 Sweet corn (Zea mays var. saccharata) 100 (a)

40 Yams, sweet potatoes and similar edible parts of plants containing 5 % or more by weight of starch 40 (a)

2004 Other vegetables, prepared or preserved otherwise than by vinegar or acetic acid; frozen:

2004 10 Potatoes:

91 In the form of flour, meal or

flakes See Annex II

2004 90 Other vegetables and mixtures of vegetables:

10 Sweet corn (Zea mays var. saccharata) 100 (a)

2005 Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen:

2005 20 Potatoes

10 In the form of flour, meal or

flakes See Annex II

2005 80 Sweet corn (Zea mays var. saccharata) 100 (a)

2008 Fruits, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included:

2008 92 45 Muesli-type preparations with a basis of

unroasted cereal flakes See Annex II

2008 99 Other:

85 Maize (corn), other than sweet corn (Zea mays var. saccharata) 100 (a)

91 Yams, sweet potatoes and similar edible parts of plants containing 5 % or more by weight of starch 40 (a)

(a) Per 100 kilogrammes of drained sweet potatoes ect., or maize.

2101 Extracts, essences and concentrates, of coffee, tea or maté and prepartions with a basis of these products or with a basis of coffee, tea or maté; roasted chicory and other roasted coffee substitues and extracts, essences and concentrates thereof:

2101 10 Extracts, essences and concentrates, of coffee, and preparations with a basis of these extracts, essences or concentrates or with a basis of coffee:

Extracts, essences or concentrates:

Preparations:

99 Other See Annex II

2101 20 Extracts, essences and concentrates, of tea or maté, and preparations with a basis of these extracts, essences or concentrates, or with a basis of tea or maté:

90 Other See Annex II

2101 30 Roasted chicory and other roasted coffee substitutes and extracts, essences and concentrates thereof:

Roasted chicory and other roasted coffee substitutes:

19 Other 137

Extracts, essences and concentrates of roasted chicory and other roasted coffee substitutes:

99 Other 245

2102 Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading No 3002); prepared baking powders:

2102 10 Active yeasts:

Bakers' yeast:

31 Dried 425

39 Other 125

2105 00 Ice cream and other edible ice, whether or not contaning cacao:

10 Containing no milk fats or containing less than 3 % by weight of such fats 25 10

Containing by weight of milk fats:

91 3 % or more but less than 7 % 20 23

99 7 % or more 20 35

2106 Food preparations not elswhere specified or included:

2106 10 Protein concentrates and textured protein substances:

90 Other See Annex II

2106 90 Other:

10 Cheese fondues 60

99 Other See Annex II

2202 Waters, including mineral waters and aerated waters, containing added sugar or other sweetening matter or flavoured, and other non-alcoholic beverages, not including fruit or vegetable juices of heading No 2009:

2202 90 Other:

Other, containing by weight of fat obtained from the products of heading Nos 0401 to 0404:

91 Less than 0,2 % 10 8

95 0,2 % or more but less than 2 % 10 6

99 2 % or more 10 13

II. ALCOHOLS AND THEIR HALOGENATED, SULPHONATED, NITRATED OR NITROSATED DERIVATIVES:

2905 Acyclic alcohols and their halogenated, sulphonated, nitrated or nitrosated derivatives:

Other polyhydric alcohols:

2905 43 Mannitol 300

2905 44 D-Glucitol (sorbitol)

In aqueous solution:

11 Containing 2 % or less by weight of mannitol, calculated on the D-glucitol content 172

19 Other 90

Other:

91 Containing 2 % or less by weight of mannitol, calculated on the D-Glucitol content 245

99 Other 128

3505 Dextrins and other modified starches (for example, pregelatinized or esterified starches); glues based on starches, or on dextrins or other modified starches:

3505 10 Dextrins and other modified starches:

10 Dextrins: 189

Other modified starches:

90 Other 189

3505 20 Glues:

10 Containing, by weight, less than 25 % of starches of dextrins or other modified starches 48

30 Containing, by weight, 25 % or more but less than 55 % of starches or dextrins or other modified starches 95

50 Containing, by weight, 55 % or more but less than 80 % of starches or dextrins or other modified starches 151

90 Containing, by weight, 80 % or more of starches or dextrins or other modified starches 189

3809 Finishing agents, dye carriers to accelerate the dyeing or fixing of dyestuffs and other products and preparations (for example, dressings and mordents), of a kind used in the textile, paper, leather or like industries, not elsewhere specified or included:

3809 10 With a basis of amylaceous substances:

10 Containing by weight of such substances less than 55 % 95

30 Contaning by weight of such substancess 55 % or more but less than 70 % 132

50 Containing by weight of such substances 70 % or more but less than 83 % 161

90 Contaning by weight of such substances 83 % or more 189

3823 Prepared bindes for foundry moulds or cores; chemical products and preparations of the chemical or allied industries (including those consisting of mixtures of natural products), not elsewhere specified or included; residual products of the chemical or allied industries, not elsewhere specified or included:

3823 60 Sorbitol other than of subheading 2905 44:

In aqueous solution:

11 Containing 2 % or less by weight of mannitol, calculated on the D-glucitol content 172

19 Other 90

Other:

91 Containing 2 % or less by weight of mannitol, calculated on the D-glucitol content 245

99 Other 128

ANNEX II

"(per 100 kg of goods)"" ID="1">A. Containing no milk fats or containing less than 1,5 % by weight of such fats, and containing by weight of milk proteins:"> ID="1">- 2,5 % or more but less than 6 %> ID="2">14"> ID="1">- 6 % or more but less than 18 %> ID="2">42"> ID="1">- 18 % or more but less than 30 %> ID="2">75"> ID="1">- 30 % or more but less than 60 %> ID="2">146"> ID="1">- 60 % or more> ID="2">208"> ID="1">Containing 1,5 % or more but less than 3 % by weight of milk fats :"> ID="1">- Containing no milk proteins or containing less than 2,5 % by weight of such proteins:> ID="4">3"> ID="1">- Containing by weight of milk proteins:"> ID="1">- 2,5 % or more but less than 6 %> ID="2">14> ID="4">3"> ID="1">- 6 % or more but less than 18 %> ID="2">42> ID="4">3"> ID="1">- 18 % or more but less than 30 %> ID="2">75> ID="4">3"> ID="1">- 30 % or more but less than 60 %> ID="2">146> ID="4">3"> ID="1">- 60 % or more> ID="2">208> ID="4">3"> ID="1">Containing 3 % or more but less than 6 % by weight of milk fats:"> ID="1">- Containing no milk proteins or containing less than 2,5 % by weight of such proteins> ID="4">6"> ID="1">- Containing by weight of milk proteins:"> ID="1">- 2,5 % or more but less than 12 %> ID="2">12> ID="3">20"> ID="1">- 12 % or more> ID="2">71> ID="4">6"> ID="1">Containing 6 % or more but less than 9 % by weight of milk fats:"> ID="1">- Containing no milk proteins or containing less than 4 % by weight of such proteins> ID="4">10"> ID="1">- Containing by weight of milk proteins:"> ID="1">- 4 % or more but less than 15 %> ID="2">10> ID="3">32"> ID="1">- 15 % or more> ID="2">71> ID="4">10"> ID="1">Containing 9 % or more but less than 12 % by weight of milk fats:"> ID="1">- Containing no milk proteins or containing less than 6 % by weight of such proteins> ID="4">14"> ID="1">- Containing by weight of milk proteins:"> ID="1">- 6 % or more but less than 18 %> ID="2">9> ID="3">43"> ID="1">- 18 % or more> ID="2">70> ID="4">14"> ID="1">Containing 12 % or more but less than 18 % by weight of milk fats:"> ID="1">- Containing no milk proteins or containing less than 6 % by weight of such proteins> ID="4">20"> ID="1">- Containing by weight of milk proteins:"> ID="1">- 6 % or more but less than 18 %> ID="3">56> ID="4">2"> ID="1">- 18 % or more> ID="2">65> ID="4">20"> ID="1">Containing 18 % or more but less than 26 % by weight of milk fats:"> ID="1">- Containing no milk proteins or containing less than 6 % by weight of such proteins> ID="4">29"> ID="1">- Containing 6 % or more by weight of milk proteins> ID="2">50> ID="4">29"> ID="1">Containing 26 % or more but less than 40 % by weight of milk fats:"> ID="1">- Containing no milk proteins or containing less than 6 % by weight of such proteins> ID="4">45"> ID="1">- Containing 6 % or more by weight of milk proteins> ID="2">38> ID="4">45"> ID="1">Containing by weight of milk fats:"> ID="1">- 40 % or more but less than 55 %> ID="4">63"> ID="1">- 55 % or more but less than 70 %> ID="4">81"> ID="1">- 70 % or more but less than 85 %> ID="4">99"> ID="1">- 85 % or more> ID="4">117"> ID="1">B. Containing by weight of sucrose, invert sugar and/or isoglucose:"> ID="1">- 5 % or more but less than 30 %> ID="5">24"> ID="1">- 30 % or more but less than 50 %> ID="5">45"> ID="1">- 50 % or more but less than 70 %> ID="5">65"> ID="1">- 70 % or more> ID="5">93"> ID="1">C. Containing by weight of starch and/or glucose:"> ID="1">- 5 % or more but less than 25 %> ID="6">22> ID="7">22"> ID="1">- 25 % or more but less than 50 %> ID="6">47> ID="7">47"> ID="1">- 50 % or more but less than 75 %> ID="6">74> ID="7">74"> ID="1">- 75 % or more> ID="6">101> ID="7">101">

ANNEX III

Additional codes of the variable components calculated according to Annex II Note: At the publication of the amounts of the variable components the codes hereunder shall be preceded by the figure 7

"" ID="1">& ge;0< 1,5> ID="2">& ge;0< 2,5> ID="3">000> ID="4">001> ID="5">002> ID="6">003> ID="7">004> ID="8">005> ID="9">006> ID="10">007> ID="11">008> ID="12">009> ID="13">010> ID="14">011> ID="15">012> ID="16">013> ID="17">015> ID="18">016> ID="19">017> ID="20">758> ID="21">759"> ID="2">& ge;2,5< 6> ID="3">020> ID="4">021> ID="5">022> ID="6">023> ID="7">024> ID="8">025> ID="9">026> ID="10">027> ID="11">028> ID="12">029> ID="13">030> ID="14">031> ID="15">032> ID="16">033> ID="17">035> ID="18">036> ID="19">037> ID="20">768> ID="21">769"> ID="2">& ge;6< 18> ID="3">040> ID="4">041> ID="5">042> ID="6">043> ID="7">044> ID="8">045> ID="9">046> ID="10">047> ID="11">048> ID="12">049> ID="13">050> ID="14">051> ID="15">052> ID="16">053> ID="17">055> ID="18">056> ID="19">057> ID="20">778> ID="21">779"> ID="2">& ge;18< 30> ID="3">060> ID="4">061> ID="5">062> ID="6">063> ID="7">064> ID="8">065> ID="9">066> ID="10">067> ID="11">068> ID="12">069> ID="13">070> ID="14">071> ID="15">072> ID="16">073> ID="17">075> ID="18">076> ID="19">077> ID="20">788> ID="21">789"> ID="2">& ge;30< 60> ID="3">080> ID="4">081> ID="5">082> ID="6">083> ID="7">084> ID="8">085> ID="9">086> ID="10">087> ID="11">088> ID="12">×> ID="13">090> ID="14">091> ID="15">092> ID="16">×> ID="17">095> ID="18">096> ID="19">×> ID="20">×> ID="21">×"> ID="2">& ge;60> ID="3">800> ID="4">801> ID="5">802> ID="6">×> ID="7">×> ID="8">805> ID="9">806> ID="10">807> ID="11">×> ID="12">×> ID="13">810> ID="14">811> ID="15">×> ID="16">×> ID="17">×> ID="18">×> ID="19">×> ID="20">×> ID="21">×"> ID="1">& ge;1,5< 3> ID="2">& ge;0< 2,5> ID="3">100> ID="4">101> ID="5">102> ID="6">103> ID="7">104> ID="8">105> ID="9">106> ID="10">107> ID="11">108> ID="12">109> ID="13">110> ID="14">111> ID="15">112> ID="16">113> ID="17">115> ID="18">116> ID="19">117> ID="20">798> ID="21">799"> ID="2">& ge;2,5< 6> ID="3">120> ID="4">121> ID="5">122> ID="6">123> ID="7">124> ID="8">125> ID="9">126> ID="10">127> ID="11">128> ID="12">129> ID="13">130> ID="14">131> ID="15">132> ID="16">133> ID="17">135> ID="18">136> ID="19">137> ID="20">808> ID="21">809"> ID="2">& ge;6< 18> ID="3">140> ID="4">141> ID="5">142> ID="6">143> ID="7">144> ID="8">145> ID="9">146> ID="10">147> ID="11">148> ID="12">149> ID="13">150> ID="14">151> ID="15">152> ID="16">153> ID="17">155> ID="18">156> ID="19">157> ID="20">818> ID="21">819"> ID="2">& ge;18< 30> ID="3">160> ID="4">161> ID="5">162> ID="6">163> ID="7">164> ID="8">165> ID="9">166> ID="10">167> ID="11">168> ID="12">169> ID="13">170> ID="14">171> ID="15">172> ID="16">173> ID="17">175> ID="18">176> ID="19">177> ID="20">828> ID="21">829"> ID="2">& ge;30< 60> ID="3">180> ID="4">181> ID="5">182> ID="6">183> ID="7">×> ID="8">185> ID="9">186> ID="10">187> ID="11">188> ID="12">×> ID="13">190> ID="14">191> ID="15">192> ID="16">×> ID="17">195> ID="18">196> ID="19">×> ID="20">×> ID="21">×"> ID="2">& ge;60> ID="3">820> ID="4">821> ID="5">822> ID="6">×> ID="7">×> ID="8">825> ID="9">826> ID="10">827> ID="11">×> ID="12">×> ID="13">830> ID="14">831> ID="15">×> ID="16">×> ID="17">×> ID="18">×> ID="19">×> ID="20">×> ID="21">×"> ID="1">& ge;3< 6> ID="2">& ge;0< 2,5> ID="3">840> ID="4">841> ID="5">842> ID="6">843> ID="7">844> ID="8">845> ID="9">846> ID="10">847> ID="11">848> ID="12">849> ID="13">850> ID="14">851> ID="15">852> ID="16">853> ID="17">855> ID="18">856> ID="19">857> ID="20">858> ID="21">859"> ID="2">& ge;2,5< 12> ID="3">200> ID="4">201> ID="5">202> ID="6">203> ID="7">204> ID="8">205> ID="9">206> ID="10">207> ID="11">208> ID="12">209> ID="13">210> ID="14">211> ID="15">212> ID="16">213> ID="17">215> ID="18">216> ID="19">217> ID="20">220> ID="21">221"> ID="2">& ge;12> ID="3">260> ID="4">261> ID="5">262> ID="6">263> ID="7">264> ID="8">265> ID="9">266> ID="10">267> ID="11">268> ID="12">269> ID="13">270> ID="14">271> ID="15">272> ID="16">273> ID="17">275> ID="18">276> ID="19">×> ID="20">838> ID="21">×"> ID="1">& ge;6< 9> ID="2">& ge;0< 4> ID="3">860> ID="4">861> ID="5">862> ID="6">863> ID="7">864> ID="8">865> ID="9">866> ID="10">867> ID="11">868> ID="12">869> ID="13">870> ID="14">871> ID="15">872> ID="16">873> ID="17">875> ID="18">876> ID="19">877> ID="20">878> ID="21">879"> ID="2">& ge;4< 15> ID="3">300> ID="4">301> ID="5">302> ID="6">303> ID="7">304> ID="8">305> ID="9">306> ID="10">307> ID="11">308> ID="12">309> ID="13">310> ID="14">311> ID="15">312> ID="16">313> ID="17">315> ID="18">316> ID="19">317> ID="20">320> ID="21">321"> ID="2">& ge;15> ID="3">360> ID="4">361> ID="5">362> ID="6">363> ID="7">364> ID="8">365> ID="9">366> ID="10">367> ID="11">368> ID="12">369> ID="13">370> ID="14">371> ID="15">372> ID="16">373> ID="17">375> ID="18">376> ID="19">×> ID="20">378> ID="21">×"> ID="1">& ge;9< 12> ID="2">& ge;0< 6> ID="3">900> ID="4">901> ID="5">902> ID="6">903> ID="7">904> ID="8">905> ID="9">906> ID="10">907> ID="11">908> ID="12">909> ID="13">910> ID="14">911> ID="15">912> ID="16">913> ID="17">915> ID="18">916> ID="19">917> ID="20">918> ID="21">919"> ID="2">& ge;6< 18> ID="3">400> ID="4">401> ID="5">402> ID="6">403> ID="7">404> ID="8">405> ID="9">406> ID="10">407> ID="11">408> ID="12">409> ID="13">410> ID="14">411> ID="15">412> ID="16">413> ID="17">415> ID="18">416> ID="19">417> ID="20">420> ID="21">421"> ID="2">& ge;18> ID="3">460> ID="4">461> ID="5">462> ID="6">463> ID="7">464> ID="8">465> ID="9">466> ID="10">467> ID="11">468> ID="12">×> ID="13">470> ID="14">471> ID="15">472> ID="16">×> ID="17">475> ID="18">476> ID="19">×> ID="20">×> ID="21">×"> ID="1">& ge;12< 18> ID="2">& ge;0< 6> ID="3">940> ID="4">941> ID="5">942> ID="6">943> ID="7">944> ID="8">945> ID="9">946> ID="10">947> ID="11">948> ID="12">949> ID="13">950> ID="14">951> ID="15">952> ID="16">953> ID="17">955> ID="18">956> ID="19">957> ID="20">958> ID="21">959"> ID="2">& ge;6< 18> ID="3">500> ID="4">501> ID="5">502> ID="6">503> ID="7">504> ID="8">505> ID="9">506> ID="10">507> ID="11">508> ID="12">509> ID="13">510> ID="14">511> ID="15">512> ID="16">513> ID="17">515> ID="18">516> ID="19">517> ID="20">520> ID="21">521"> ID="2">& ge;18> ID="3">560> ID="4">561> ID="5">562> ID="6">563> ID="7">564> ID="8">565> ID="9">566> ID="10">567> ID="11">568> ID="12">×> ID="13">570> ID="14">571> ID="15">572> ID="16">×> ID="17">575> ID="18">576> ID="19">×> ID="20">×> ID="21">×"> ID="1">& ge;18< 26> ID="2">& ge;0< 6> ID="3">960> ID="4">961> ID="5">962> ID="6">963> ID="7">964> ID="8">965> ID="9">966> ID="10">967> ID="11">968> ID="12">969> ID="13">970> ID="14">971> ID="15">972> ID="16">973> ID="17">975> ID="18">976> ID="19">977> ID="20">978> ID="21">979"> ID="2">& ge;6> ID="3">600> ID="4">601> ID="5">602> ID="6">603> ID="7">604> ID="8">605> ID="9">606> ID="10">607> ID="11">608> ID="12">609> ID="13">610> ID="14">611> ID="15">612> ID="16">613> ID="17">615> ID="18">616> ID="19">×> ID="20">620> ID="21">×"> ID="1">& ge;26< 40> ID="2">& ge;0< 6> ID="3">980> ID="4">981> ID="5">982> ID="6">983> ID="7">984> ID="8">985> ID="9">986> ID="10">987> ID="11">988> ID="12">×> ID="13">990> ID="14">991> ID="15">992> ID="16">×> ID="17">995> ID="18">996> ID="19">×> ID="20">×> ID="21">×"> ID="2">& ge;6> ID="3">700> ID="4">701> ID="5">702> ID="6">703> ID="7">×> ID="8">705> ID="9">706> ID="10">707> ID="11">708> ID="12">×> ID="13">710> ID="14">711> ID="15">712> ID="16">×> ID="17">715> ID="18">716> ID="19">×> ID="20">×> ID="21">×"> ID="1">& ge;40< 55> ID="3">720> ID="4">721> ID="5">722> ID="6">723> ID="7">×> ID="8">725> ID="9">726> ID="10">727> ID="11">728> ID="12">×> ID="13">730> ID="14">731> ID="15">732> ID="16">×> ID="17">735> ID="18">736> ID="19">×> ID="20">×> ID="21">×"> ID="1">& ge;55< 70> ID="3">740> ID="4">741> ID="5">742> ID="6">×> ID="7">×> ID="8">745> ID="9">746> ID="10">747> ID="11">×> ID="12">×> ID="13">750> ID="14">751> ID="15">×> ID="16">×> ID="17">×> ID="18">×> ID="19">×> ID="20">×> ID="21">×"> ID="1">& ge;70< 85> ID="3">760> ID="4">761> ID="5">762> ID="6">×> ID="7">×> ID="8">765> ID="9">766> ID="10">×> ID="11">×> ID="12">×> ID="13">770> ID="14">771> ID="15">×> ID="16">×> ID="17">×> ID="18">×> ID="19">×> ID="20">×> ID="21">×"> ID="1">& ge;85> ID="3">780> ID="4">781> ID="5">×> ID="6">×> ID="7">×> ID="8">785> ID="9">786> ID="10">×> ID="11">×> ID="12">×> ID="13">×> ID="14">×> ID="15">×> ID="16">×> ID="17">×> ID="18">×> ID="19">×> ID="20">×> ID="21">×""

(*) Starch/Glucose

The content of the goods (as presented) in starch, its degradation products, i.e. all the polymers of glucose, and the glucose, determined as glucose and expressed as starch (on a dry matter basis, 100 % purity, factor for conversion of glucose to starch: 0,9).

However, where a mixture of glucose and fructose is declared (in whatever form) and/or is found to be present in the goods, the amount of glucose to be included in the above calculation is that which is in excess of the fructose content of the goods.

(**) Sucrose/Invert sugar/Isoglucose

The content of the goods (as presented), in sucrose, together with the sucrose which results from expressing as sucrose any mixture of glucose and fructose (the arithmetical sum of the amounts of these two sugars multiplied by 0,95), which is declared (in whatever form) and/or found to be present in the goods.

However, where the fructose content of the goods is less than the glucose content, the amount of glucose to be included in the above calculation shall be an amount equal, by weight, to that of fructose.

Note: In all cases, where a hydrolysis product of lactose is declared, and/or galactose is found to be present among the sugars, then the amount of glucose equal to that of galactose is deducted from the total glucose content before any other calculations are carried out.

(***) Milk proteins

Caseins and/or caseinates forming part of goods shall not be regarded as milk proteins if the goods do not have any other constituent of lactic origin.

Milkfat contained in the goods at less than 1 %, and lactose at less than 1 %, by weight, are not considered as other constituents of lactic origin.

When customs formalities are completed, the person concerned must include in the appropriate declaration:

'only milk ingredient: casein/caseinate', if such is the case.

>