Voluntary Report - public distribution

**Date:** 7/22/2004

**GAIN Report Number:** CH4022

CH4022

**China, Peoples Republic of**

**FAIRS Product Specific**

**GB1535-2003 Soybean Oil Standard - G/TBT/N/CHN/25**

**2004**

**Approved by:**

![](media/image1.wmf)Ralph Gifford

U.S. Embassy, Beijing

**Prepared by:**

Adam Branson, Wu Xinping and Wu Bugang

**Report Highlights:**

This report contains an UNOFFICIAL translation of China's approved
National Standard for Soybean Oil (GB1535-2003). The Standard, now
scheduled for implementation on October 1, 2004, was notified to the WTO
on July 28, 2003 (G/TBT/N/CHN/25). For reference, the United States has
not established standards for soybean oil. This Standard, for crude,
pressed, and solvent extracted soybean oil, is more detailed than the
corresponding Codex standard, but appears reasonably consistent.

Includes PSD Changes: No

Includes Trade Matrix: No

Unscheduled Report

Beijing \[CH1\]

\[CH\]

Table of Contents

[Disclaimer 3](#disclaimer)

[Background 3](#background)

[Begin Translation 4](#begin-translation)

[Preamble 4](#preamble)

[GB 1535-2003 National Standard for Soybean Oil
4](#gb-1535-2003-national-standard-for-soybean-oil)

[1. Scope 4](#__RefHeading___Toc78938749)

[2. Referenced Standards 5](#referenced-standards)

[3. Terminology and Definitions 5](#terminology-and-definitions)

[4. Classification 7](#classification)

[5. Quality Requirements 7](#quality-requirements)

[6. Testing Method 9](#testing-method)

[7. Test Rules 10](#test-rules)

[8. Label 10](#label)

[9. Package, Storage and Transport 11](#package-storage-and-transport)

[Reference 11](#reference)

[END TRANSLATION 11](#end-translation)

[G/TBT/N/CHN/25 Soybean Oil WTO Notification
12](#gtbtnchn25-soybean-oil-wto-notification)

# Disclaimer

Information in this translated report may not be completely accurate
either because policies may change when the regulation is adopted, or
because clear and consistent information about these policies was not
available. Therefore, U.S. exporters should try to verify all import
requirements with their foreign customers, who are normally best
informed, before any goods are shipped. Final import approval of any
product is subject to the importing country's rules and regulations as
interpreted by border officials at the time of product entry. In the
event of any errors or omissions in this translation, the original
Chinese version shall prevail.

# Background

China's previous National Standard for Soybean Oil has been replaced by
the version notified to the World Trade Organization on July 28, 2003
(G/TBT/N/CHN/25). This National Standard for Soybean Oil (GB1535-2003)
appears reasonably consistent with Codex Standards and is scheduled for
implementation from October 1, 2004.

The Standard is for crude, pressed, and solvent extracted soybean oil.
The quality standards in table 1 apply to crude soybean oil while the
standards in table 2 apply to finished product soybean oils.

## Begin Translation

# Preamble

-   Part of the indicators in Table 1 and Table 2 of Clause 5.2 and
    Clause 5.4, Chapter 7 and Chapter 8, are mandatory, while the rest
    are recommended.

-   The standard is a revision of GB 1535-1986 \"Soybean Oil\".

-   The main technical differences between this standard and GB
    1535-1986 are as follows:

    -   The structure, technical elements and descriptive rules of this
        Standard are modified according to GB/T 1.1-2000 \"Standardized
        Working Guide Rules, Part 1: Structure and Writing Rules of the
        Standard\"; classification and grading are made according to the
        method of soybean oil processing; characteristic indexes
        contained in the above-mentioned Standard and quality indexes
        are adjusted; and the relevant indicators in the quality indexes
        are revised.

-   Related indices of this Standard are modified with reference to the
    International Codex Alimentarius Commission Standard.

-   The Standard replaces GB 1535-1986 \"Soybean Oil\" on the date of
    adoption.

-   This Standard is put forward and governed by the State
    Administration of Grain.

-   The Standard was drafted by the Standard Quality Center of the State
    Administration of Grain and Xi\'an Grease, Food And Fodder Quality
    Supervision, Inspection & Test Center of the State Administration of
    Grain. Participants include Shanghai Fulinmen Food Co. Ltd.,
    Heilongjiang 93 Grease & Oil (Group) Co. Ltd. and Guangdong Fengyuan
    Cereals & Oils industrial Co. Ltd.

-   This standard was drafted by Tang Ruiming, Long Lingli, Xue Yalin,
    Cheng Yan, Xu Xia, Bian Qingde and Zhang Xudong.

# GB 1535-2003 National Standard for Soybean Oil

## 1. Scope 

This Standard stipulates the terminology and their definitions,
classification, quality requirements of soybean oil, as well as the
inspection method and rules, and the requirements of labeling, package,
storage and transportation, etc.

This Standard applies to pressed finished product soybean oil, solvent
extraction finished product soybean oil and crude soybean oil.

The crude soybean oil quality indices apply only to the trade of crude
soybean oil.

## 2. Referenced Standards 

The clauses in the following documents are referenced in this standard
and become the clauses of this standard. Any modification (except text
corrections) or revisions of the referenced documents specified with
date shall not apply to this Standard. However, all parties that use
this standard shall decide if the latest editions of the following
standard apply. All the latest editions of the referenced documents
without a date indication apply to this Standard.

GB 2716 Hygiene Standard for Edible Vegetable Oil

GB 2760 Hygiene Standard for Food Additives Use

GB 7718 General Standard for Foodstuff Labels

GB/T 5490 General Rules for Cereals, Oils And Vegetable Grease
Inspection

GB/T 5524 Inspection, Sampling and Splitting Method of Vegetable Grease

GB/T 5525-1985 Inspection Method of Transparency, Color, Odor and Taste
of Vegetable Grease

GB/T 5526 Gravity Test Method of Vegetable Grease Inspection

GB/T 5527 Refractive Exponent Test Method of Vegetable Grease Inspection

GB/T 5528 Water Content and Volatile Content Test Method of Vegetable
Grease and Oil

GB/T 5529 Impurity Content Test Method of Vegetable Grease and Oil
Inspection

GB/T 5530 Acid Value and Acidity Test of Animal and Vegetable Grease and
Oil

GB/T 5531 Heating Test of Vegetable Grease and Oil Inspection

GB/T 5532 Iodine Value Measurement of Vegetable Oil

GB/T 5533 Soap Content Test Method of Vegetable Grease and Oil
Inspection

GB/T 5534 Saponification Value Test Method of Animal and Vegetable Oil
Grease and Oil

GB/T 5535 Unsaponifiable Matter Test Method of Vegetable Grease and Oil
Inspection

GB/T 5538 Peroxide Value Test of Grease and Oil

GB/T 5539 Grease and Oil Qualitative Test of Vegetable Grease and Oil
Inspection

GB/T 5009.37 Analytical Method of Hygienic Standard for Edible Vegetable
Oil

GB/T 17374 Edible Vegetable Oil Sales Package

GB/T 17376 Fatty Acid Methyl Ester Preparation of Animal and Vegetable
Grease and Oil

GB/T 17377 Gas Chromatography Analysis of Fatty Acid Methyl Ester of
Animal and Vegetable Grease and Oil

GB/T 17756-1999 General Technical Specifications for Salad Oil, Annex A
and Annex B

## 3. Terminology and Definitions 

The following terminology and definitions apply to this standard.

3.1. Pressed soybean oil

Oil obtained from soybean by direct pressing.

3.2. Solvent extracted soybean oil

Oil obtained from soybean by solvent extraction process.

3.3. Genetically modified organism soybean oil

Oil made from genetically modified organism soybean.

3.4. Crude soybean oil

Untreated soybean oil that is inedible to human beings.

3.5. Finished product soybean oil

Treated soybean oil that meets quality indices of this Standard and the
hygienic requirements of finished product oil and directly edible to
human beings.

3.6. Refractive index

The sine ratio between incidence angle and refraction ray angle when
light enters grease or oil from air.

3.7. Specific gravity

The weight ratio between vegetable oil and distilled water of the same
volume at 20 degrees Celsius.

3.8. Iodine value

The grams of iodine needed for an additional reaction to take place in
100 grams of oil under observed conditions.

3.9. Saponification value

Number of milligrams of potassium hydroxide needed to saponify 1 gram of
oil.

3.10. Unsaponifiable matter

Substances in oil that do not act with alkali and can dissolve in ether
but not dissolve in water, including sterols, fat-soluble vitamins and
pigments, etc.

3.11. Fatty acid

The generic term for fatty group of monocarboxylic acid, with the
general expression of R-COOH.

3.12. Color

Color of oil itself, mainly observed from the fat color in oil.

3.13. Transparency

The degree of light to penetrate oil.

3.14. Moisture and volatile matter

Trace amount of moisture and volatile substances in oil at a certain
temperature.

3.15. Insoluble impurity

Substances in oil not dissolvable in organic solvent such as petroleum
ether etc.

3.16. Acid value

Number of milligrams of potassium hydroxide needed to neutralize the
free fatty acid in 1 gram of oil.

3.17. Peroxide value

Number of millimoles of peroxide in 1 kilogram of oil.

3.18. Residual solvent content in oil

Number of milligrams of solvent remaining in 1 kilogram of oil.

3.19. Heating test

Heat the oil sample to 280 degree Celsius and observe if there is any
educt and color change.

3.20. Refrigeration test

Put oil sample at 0 degree Celsius for a certain period of time and
observe the clearness.

3.21. Saponified matter content

Content of saponified matter in oil after alkali refining (calculated in
sodium oleate).

3.22. Smoking point

The temperature at which a heated oil sample starts releasing blue smoke
continuously.

## 4. Classification 

Soybean oil is divided into 3 categories of crude soybean oil, pressed
finished product soybean oil, and solvent extracted finished product
soybean oil.

## 5. Quality Requirements 

5.1. Characteristic index

Refraction index n^40^ 1.466\~1.470

Relative density dCombin 0.919\~0.925

Iodine value I /(g/100g) 124\~139

Saponification value (mgKOH/g) 189\~195

Unsaponifiable matter (g/kg) ≤15

Fatty acid composition (%)

Fatty acid below 14 carbon ND\~0.1

Amomum acid C~14:0~ ND\~0.2

Palmitinic acid C~16:0~ 8.0\~13.5

Palm mono olefine acid C~16:1~ ND\~0.2

Heptadecanoic acid C~17:0~ ND\~0.1

17 carbon 1 olefine acid C~17:1~ ND\~0.1

Stearic acid C~18:0~ 2.5\~5.4

Oleic acid C~18:1~ 17.7\~28.0

Linoleic acid C~18:2~ 49.8\~59

Linolenic acid C~18:3~ 5.0\~11.0

Arachidic acid C~20:0~ 0.1\~0.6

Peanut mono olefine acid C~20:1~ ND\~0.5

Peanut diolefinic acid C~20:2~ ND\~0.1

Docosanoic acid C~22:0~ ND\~0.7

Docosenoic acid C~22:1~ ND\~0.3

Lignoceric acid C~24:0~ ND\~0.5

Note 1: The above indexes are consistent with those in the International
Codex Alimentarius Commission Standard CODEX-STAN 210-1999 \"Appointed
Vegetable Oil Code Standard\".

Note 2: ND means not detected and is defined as 0.05%.

5.2. Quality grade index

1.  For crude soybean oil quality index, refer to Table 1.

Table 1 Table 1 Crude Soybean Oil Quality Index

  ----------------------------------- -----------------------------------
  Item                                Quality index

  Odor, taste                         Having the natural taste and odor
                                      of crude soybean oil, without
                                      offensive taste or odor

  Moisture and volatile substance (%) ≤ 0.20

  Insoluble impurities (%)            ≤ 0.20

  **Acid value (mgKOH/g）**           **≤ 4.0**

  **Peroxide value (mmol/kg)**        **≤ 7.5**

  **Solvent residue (mg/kg)**         **≤ 100**

  **Note: Bold face font indicates    
  mandatory.**                        
  ----------------------------------- -----------------------------------

5.2.2 Refer to Table 2 for quality indexes of pressed finished product
soybean oil and solvent extracted finished product soybean oil.

Table 2 Pressed Finished Product Soybean Oil and Solvent Extracted
Soybean Oil Table 2 Quality Indices

+----+-----------------+----------+-----------+----------+-----------+
| It |                 | Quality  |           |          |           |
| em |                 | index    |           |          |           |
+----+-----------------+----------+-----------+----------+-----------+
|    |                 | Grade 1  | Grade 2   | Grade 3  | **Grade   |
|    |                 |          |           |          | 4**       |
+----+-----------------+----------+-----------+----------+-----------+
| C  | (Lovibond color | ------   | ------    | Yellow   | **Yellow  |
| ol | comparator      |          |           | 70       | 70**      |
| or | 25.4mm) ≤       |          |           |          |           |
|    |                 |          |           | Red 4.0  | **Red     |
|    |                 |          |           |          | 6.0**     |
+----+-----------------+----------+-----------+----------+-----------+
|    | (Lovibond color | Yellow   | Yellow 35 | ------   | ------    |
|    | comparator      | 20       |           |          |           |
|    | 133.4mm) ≤      |          | Red 4.0   |          |           |
|    |                 | Red 2.0  |           |          |           |
+----+-----------------+----------+-----------+----------+-----------+
| O  |                 | No odor, | No odor,  | Having   | **Having  |
| do |                 | good     | good      | the      | the       |
| r, |                 | taste    |           | natural  | natural   |
| t  |                 |          | taste     | taste    | taste and |
| as |                 |          |           | and odor | odor of   |
| te |                 |          |           | of       | soybean   |
|    |                 |          |           | soybean  | oil,      |
|    |                 |          |           | oil,     | without   |
|    |                 |          |           | without  | offensive |
|    |                 |          |           | o        | taste or  |
|    |                 |          |           | ffensive | odor**    |
|    |                 |          |           | taste or |           |
|    |                 |          |           | odor     |           |
+----+-----------------+----------+-----------+----------+-----------+
| Tr |                 | Clear,   | Clear,    | ------   | *         |
| an |                 | tra      | tr        |          | *------** |
| sp |                 | nsparent | ansparent |          |           |
| ar |                 |          |           |          |           |
| en |                 |          |           |          |           |
| cy |                 |          |           |          |           |
+----+-----------------+----------+-----------+----------+-----------+
| Mo |                 | 0.05     | 0.05      | 0.10     | **0.20**  |
| is |                 |          |           |          |           |
| tu |                 |          |           |          |           |
| re |                 |          |           |          |           |
| a  |                 |          |           |          |           |
| nd |                 |          |           |          |           |
| vo |                 |          |           |          |           |
| la |                 |          |           |          |           |
| ti |                 |          |           |          |           |
| le |                 |          |           |          |           |
| s  |                 |          |           |          |           |
| ub |                 |          |           |          |           |
| st |                 |          |           |          |           |
| an |                 |          |           |          |           |
| ce |                 |          |           |          |           |
| (  |                 |          |           |          |           |
| %) |                 |          |           |          |           |
| ≤  |                 |          |           |          |           |
+----+-----------------+----------+-----------+----------+-----------+
| I  |                 | 0.05     | 0.05      | 0.05     | **0.05**  |
| ns |                 |          |           |          |           |
| ol |                 |          |           |          |           |
| ub |                 |          |           |          |           |
| le |                 |          |           |          |           |
| im |                 |          |           |          |           |
| pu |                 |          |           |          |           |
| ri |                 |          |           |          |           |
| ti |                 |          |           |          |           |
| es |                 |          |           |          |           |
| (  |                 |          |           |          |           |
| %) |                 |          |           |          |           |
| ≤  |                 |          |           |          |           |
+----+-----------------+----------+-----------+----------+-----------+
| ** |                 | **0.20** | **0.30**  | **1.0**  | **3.0**   |
| Ac |                 |          |           |          |           |
| id |                 |          |           |          |           |
| v  |                 |          |           |          |           |
| al |                 |          |           |          |           |
| ue |                 |          |           |          |           |
| (  |                 |          |           |          |           |
| mg |                 |          |           |          |           |
| KO |                 |          |           |          |           |
| H/ |                 |          |           |          |           |
| g) |                 |          |           |          |           |
| ≤  |                 |          |           |          |           |
| ** |                 |          |           |          |           |
+----+-----------------+----------+-----------+----------+-----------+
| ** |                 | **5.0**  | **5.0**   | **6.0**  | **6.0**   |
| Pe |                 |          |           |          |           |
| ro |                 |          |           |          |           |
| xi |                 |          |           |          |           |
| de |                 |          |           |          |           |
| v  |                 |          |           |          |           |
| al |                 |          |           |          |           |
| ue |                 |          |           |          |           |
| (  |                 |          |           |          |           |
| mm |                 |          |           |          |           |
| ol |                 |          |           |          |           |
| /k |                 |          |           |          |           |
| g) |                 |          |           |          |           |
| ≤  |                 |          |           |          |           |
| ** |                 |          |           |          |           |
+----+-----------------+----------+-----------+----------+-----------+

+-------------+--------+----------+-----------+----------+-----------+
| Heating     |        | ------   | ------    | No       | **Trace   |
| test (280   |        |          |           | educts,  | amount of |
| degrees C)  |        |          |           |          | educts,** |
|             |        |          |           | Lovibond |           |
|             |        |          |           | color    | *         |
|             |        |          |           | com      | *Lovibond |
|             |        |          |           | parison: | color     |
|             |        |          |           |          | comp      |
|             |        |          |           | Yellow   | arison:** |
|             |        |          |           | value    |           |
|             |        |          |           | remains  | **Yellow  |
|             |        |          |           | un       | value     |
|             |        |          |           | changed, | remains   |
|             |        |          |           | while    | u         |
|             |        |          |           | red      | nchanged, |
|             |        |          |           | value    | while red |
|             |        |          |           | i        | value     |
|             |        |          |           | ncreases | increases |
|             |        |          |           | less     | less than |
|             |        |          |           | than 0.4 | 4.0 and   |
|             |        |          |           |          | blue      |
|             |        |          |           |          | value     |
|             |        |          |           |          | less than |
|             |        |          |           |          | 0.5**     |
+-------------+--------+----------+-----------+----------+-----------+
| Saponified  |        | ------   | ------    | 0.03     | *         |
| matter      |        |          |           |          | *------** |
| content/    |        |          |           |          |           |
| (%) ≤       |        |          |           |          |           |
+-------------+--------+----------+-----------+----------+-----------+
| Smoking     |        | 215      | 205       | ------   | *         |
| point /     |        |          |           |          | *------** |
| Degrees     |        |          |           |          |           |
|             |        |          |           |          |           |
| C ≥         |        |          |           |          |           |
+-------------+--------+----------+-----------+----------+-----------+
| Freezing    |        | Clear,   | ------    | ------   | *         |
| test (0     |        | tra      |           |          | *------** |
| degree      |        | nsparent |           |          |           |
| Celsius for |        |          |           |          |           |
| 5.5 hours)  |        |          |           |          |           |
+-------------+--------+----------+-----------+----------+-----------+
| **Solvent   | **S    | **Must   | **Must    | **≤ 50** | **≤ 50**  |
| residue     | olvent | not be   | not be    |          |           |
| （mg/kg）** | extr   | de       | d         |          |           |
|             | action | tected** | etected** |          |           |
|             | oil**  |          |           |          |           |
+-------------+--------+----------+-----------+----------+-----------+
|             | **Pr   | **Must   | **Must    | **Must   | **Must    |
|             | essing | not be   | not be    | not be   | not be    |
|             | oil**  | de       | d         | de       | d         |
|             |        | tected** | etected** | tected** | etected** |
+-------------+--------+----------+-----------+----------+-----------+
| Note 1: The |        |          |           |          |           |
| items       |        |          |           |          |           |
| marked      |        |          |           |          |           |
| \"-\" are   |        |          |           |          |           |
| not tested. |        |          |           |          |           |
| When the    |        |          |           |          |           |
| solvent     |        |          |           |          |           |
| residue is  |        |          |           |          |           |
| less than   |        |          |           |          |           |
| 10mg/kg in  |        |          |           |          |           |
| press oil   |        |          |           |          |           |
| and solvent |        |          |           |          |           |
| extraction  |        |          |           |          |           |
| oil of      |        |          |           |          |           |
| grade 1 and |        |          |           |          |           |
| 2, it is    |        |          |           |          |           |
| deemed as   |        |          |           |          |           |
| not         |        |          |           |          |           |
| detected.   |        |          |           |          |           |
|             |        |          |           |          |           |
| **Note 2:   |        |          |           |          |           |
| Bold face   |        |          |           |          |           |
| font        |        |          |           |          |           |
| indicates   |        |          |           |          |           |
| m           |        |          |           |          |           |
| andatory.** |        |          |           |          |           |
+-------------+--------+----------+-----------+----------+-----------+

5.3. Hygiene indices

Implemented according to GB 2716, GB 2760 and related National Standards
or regulations.

5.4. Others

Soybean oil shall not be mixed with other edible oil or inedible oil;
and shall not have any added essence or spice.

## 6. Testing Method 

6.1. The inspection of transparency and odor shall be carried out
according to Chapter 1 and Chapter 3 of GB/T 5525-1985.

6.2. Color inspection shall be carried out according to Chapter 2 of
GB/T 5525-1985.

6.3. Relative density inspection shall be carried out according to GB/T
5526.

6.4. Refractive exponent inspection shall be carried out according to
GB/T 5527.

6.5. Moisture and volatile substance inspection shall be carried out
according to GB/T 5528.

6.6. Insoluble impurities inspection shall be carried out according to
GB/T 5529.

6.7. Acid value inspection shall be carried out according to GB/T 5530.

6.8. Heating test shall be carried out according to GB/T 5531.

6.9. Iodine value inspection shall be carried out according to GB/T
5532.

6.10. Soap content inspection should be carried out according to GB/T
5533.

6.11. Saponification value inspection shall be carried out according to
GB/T 5534.

6.12. Unsaponifiable matter inspection shall be carried out according to
GB/T 5535.

6.13. Peroxide value inspection shall be carried out according to GB/T
5538.

6.14. Freezing test shall be carried out according to Annex A to GB/T
17756-1999.

6.15. Smoking point inspection shall be carried out according to Annex B
to GB/T 17756-1999.

6.16. Solvent residue inspection shall be carried out according to GB/T
5009.37.

6.17. Oil quality testing shall be carried out according to GB/T 5539.
The qualitative test and soybean oil characteristic index (5.1) shall be
deemed as the comprehensive judgment basis.

6.18. Fatty acid composition inspection shall be carried out according
to GB/T 17376-17377.

6.19. Hygiene index inspection shall be carried out according to GB/T
5009.37.

## 7. Test Rules 

7.1. Sampling

Soybean oil sampling shall be carried out according to GB/T 5524.

7.2. Ex-work inspection

7.2.1. Inspection shall be made to each batch, and inspection report
shall be issued.

7.2.2. Inspection shall be made according to the stipulations in 5.2 of
this standard.

7.3. Type inspection

7.3.1. When there are major changes in raw materials, equipment or
process, or as required

by quality supervision authorities, type inspection shall be carried
out.

7.3.2. Inspection shall be made according to the stipulations in chapter
5 of this Standard.

7.4. Judgement rules

7.4.1. If the product is not labeled for quality grade, it shall be
rejected.

7.4.2. In case one item in the grade indices fails, the product shall be
rejected.

## 8. Label 

Apart from the stipulations and requirements of GB 7718, the following
clauses shall be followed:

8.1. Product name

8.1.1. All products with the mark of \"soybean oil\" shall conform to
this standard.

8.1.2 Genetically modified organism soybean oil shall be marked
according to relevant

national regulations.

8.1.3. Pressed soybean oil and solvent extracted soybean oil shall be
marked with \"pressed\" or \"solvent extracted\" in the product label.

8.2 Country of origin

Country name of the origin for raw materials shall be indicated.

## 9. Package, Storage and Transport 

9.1. Package

Package shall conform to GB/T 17374 and relevant state regulations and
requirements.

9.2. Storage

It shall be stored in a cool, dry and dark place. It shall not be stored
together with any harmful or toxic articles.

9.3. Transportation

During transportation, it shall be protected from sunshine, rain,
leakage, pollution and losing its label. Bulk shipment shall be carried
out by using special vehicle that must be clean and hygienic.

# Reference 

\[1\] International Codex Alimentarius Commission Standard CODEX-STAN
210-1999 \"Appointed Vegetable Oil Code Standard\"

## END TRANSLATION 

# G/TBT/N/CHN/25 Soybean Oil WTO Notification

+--------------------------------------------------+-------------------+
| **[World Trade]{.smallcaps}**                    | *                 |
|                                                  | *G/TBT/N/CHN/25** |
| **[Organization]{.smallcaps}**                   |                   |
|                                                  | 28 July 2003      |
|                                                  |                   |
|                                                  | (03-3996)         |
+--------------------------------------------------+-------------------+
|                                                  |                   |
+--------------------------------------------------+-------------------+
| **Committee on Technical Barriers to Trade**     | Original: English |
+--------------------------------------------------+-------------------+

NOTIFICATION

The following notification is being circulated in accordance with
Article 10.6.

+----+-----------------------------------------------------------------+
| ** | **Member to Agreement notifying:** [THE PEOPLE\'S REPUBLIC OF   |
| 1. | CHINA]{.underline}                                              |
| ** |                                                                 |
|    | **If applicable, name of local government involved (Articles    |
|    | 3.2 and 7.2):**                                                 |
+----+-----------------------------------------------------------------+
| ** | **Agency responsible:** Standardization Administration of China |
| 2. | (SAC)                                                           |
| ** |                                                                 |
|    | **Name and address (including telephone and fax numbers, e-mail |
|    | and web-site addresses, if available) of** **agency or          |
|    | authority designated to handle comments regarding the           |
|    | notification shall be indicated if different from above:**      |
|    |                                                                 |
+----+-----------------------------------------------------------------+
| ** | **Notified under Article 2.9.2 \[**X**\], 2.10.1 \[ **  **\],   |
| 3. | 5.6.2 \[ **  **\], 5.7.1 \[ **  **\], other:**                  |
| ** |                                                                 |
+----+-----------------------------------------------------------------+
| ** | **Products covered (HS or CCCN where applicable, otherwise      |
| 4. | national tariff heading.\                                       |
| ** | ICS numbers may be provided in addition, where applicable):**   |
|    | Soybean oil ICS: 67.200.10                                      |
+----+-----------------------------------------------------------------+
| ** | **Title, number of pages and language(s) of the notified        |
| 5. | document:** China National Standard GB 1535-XXXX Soybean Oil    |
| ** | (10 pages, in Chinese)                                          |
+----+-----------------------------------------------------------------+
| ** | **Description of content:** For Soybean oil, this standard      |
| 6. | specifies the definition, classification, quality               |
| ** | characteristics, test methods and rules, as well as             |
|    | requirements on labeling, packaging, storage and transport.     |
+----+-----------------------------------------------------------------+
| ** | **Objective and rationale, including the nature of urgent       |
| 7. | problems where applicable:** To protect public health and       |
| ** | safety                                                          |
+----+-----------------------------------------------------------------+
| ** | **Relevant documents:**                                         |
| 8. |                                                                 |
| ** |                                                                 |
+----+-----------------------------------------------------------------+
| ** | **Proposed date of adoption:** 90 days after circulation by WTO |
| 9. | Secretariat                                                     |
| ** |                                                                 |
|    | **Proposed date of entry into force:** 6 months after adoption  |
+----+-----------------------------------------------------------------+
| *  | **Final date for comments:** 60 days after circulation by WTO   |
| *1 | Secretariat                                                     |
| 0. |                                                                 |
| ** |                                                                 |
+----+-----------------------------------------------------------------+
| *  | **Texts available from: National enquiry point \[**X**\] or     |
| *1 | address, telephone and fax numbers, e-mail and web-site         |
| 1. | addresses, if available of the other body:**                    |
| ** |                                                                 |
|    | China WTO/TBT National Enquiry Point                            |
|    |                                                                 |
|    | Tel: +86 10 82260618                                            |
|    |                                                                 |
|    | Fax: +86 10 82262448                                            |
|    |                                                                 |
|    | E-mail: tbt@aqsiq.gov.cn                                        |
+----+-----------------------------------------------------------------+