RESTRICTEDWORLD TRADE
ORGANIZATIONG/RO/W/82
11 April 2002
(02-1957)
Committee on Rules of Origin Original:  Spanish
CHAPTERS 1-24 (AGRICULTURAL PRODUCTS AND FISH)
Submission by the Dominican Republic
The following submission, dated 5 April 2002, has been received from the Permanent Mission
of the Dominican Republic.
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Issue Product Position Dom. Rep. Chairman's Option
No.15 Heavy salted fish
(ex 0304(c))Origin-conferring
(Option A)Non origin-conferring
The process for producing heavy salted fish fully reflects last substantial transformation.
Heavy salting and drying the fish is obtaining a new, distinctive end-product, and not only a way ofensuring food quality during transportation and storage.   Heavy salting and drying of heavy salted fish
lead to a new product impossible to re-transform to the original product, even if the fish is soaked in
fresh water for several days.
Issue Product Position Dom. Rep. Chairman's Option
No.22 Processed cheese (0406.30) Orig in-conferring Non origin-conferring
Obtaining of processed cheese from other cheese classified in the same heading fully reflects
last substantial transformation.  The constituents of the mixtures (one or more varieties of cheese and
one or more of the following:  cream or other dairy products, salt, spices, flavouring, colouring) are
chosen to give the desired flavour and colour, and are then blended with emulsifying salts, usually di-
or trisodium citrate or tetrapotassium diphosphate, and water.  The mix is heated to 80-85 °C for five
to eight minutes in a batch cooker, or extrusion-cooked in an equivalent process.  The cheese is then
formed into portions or slices before packaging.
Issue Product Position Dom.
Rep.Chairman's Option
No. 31 Roasting or toasting of coffee
(0901.21, 0901.22)Non origin-
conferringA. HAS NO BASIS FOR A
RECOMMENDATION
Roasting is not substantial transformation because it does not affect the organoleptic
characteristics of the product.  Coffee is wholly obtained in the place of production of the bean.  The
organoleptic characteristics of coffee (aroma, acidity, bitterness and body) are determined by a
combination of the chromosomic composition of the coffee species, the place of cultivation, climate
conditions, the methods of harvesting the beans and the processing methods of the fruit into thegreen dry bean.  These characteristics are intrinsic in the coffee bean and cannot be modified by mere
roasting.G/RO/W/82
Page 2
Issue Product Position Dom. Rep. Chairman's
Option
No. 43 Pig fat from raw pig fat
(0209), (1501)Origin-conferring
(CC, CTH)Non origin-
conferring
The change from animal materials of Chapter 2 to the fats of heading 15.01 is considered to
result in substantial transformation.
Issue Product Position Dom. Rep. Chairman's
Option
No. 46 Obtaining fractions of fats or oils
(1506-1515)Origin-conferring
(CTSH)Non origin-
conferring
In 15.06, we make an exception and endorse the Chairman's proposal.  We maintain,
however, that in headings 15.07-1515 the aforementioned process confers origin because substantialtransformation takes place when oils and fats are fractionated.  The resultant products can be used
alone or blended with other vegetable fats to make products like compound chocolates, filling
creams, caramels or toffees.
Issue Product Position Dom. Rep. Chairman's
Option
No. 61 Adding sugar or other sweetening matter
to unsweetened cocoa powder
(1806.10)In favour of Option
B (change of
heading, exceptfrom Chapter 17 or
heading 18.05)B, C or D
Production of sweetened cocoa powder by adding  sugar to unsweetened cocoa powder is not
substantial transformation.  The rules proposed are "CTH, except from heading 18.05", and "CTH,
except from Chapter 17 or from heading 18.05".
Issue Product Position Dom.
Rep.Chairman's
Option
No. 78 Reconstituted fruit juices from fruit juice
extracts or concentrates
(2009)Origin-
conferringNon-origin
conferring
Reconstitution is an origin-conferring event.  The production of reconstituted juices is far
more than a matter of dilution with water.  Other ingredients such as oils and essences are used to
impart the desired characteristics.
Issue Product Position Dom. Rep. Chairman's
Option
No. 80 Extracts, essences and concentrates of
coffee mixed with coffee substitutes
(ex 2101.11(a))Join the consensus in
endorsing the Chairman's
positionChange of
chapterG/RO/W/82
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Issue Product Position Dom.
Rep.Chairman's Option
No. 122 Mixtures of coffee
(0901)Non origin-
conferringConfers origin under certain
conditions
In itself, the blending of coffee is not considered substantial transformation.  The origin of
blends of different varieties of coffee of the same origin or of various origins is determined by
application of the residual rules.
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