WORLD TRADE
ORGANIZATIONG/TBT/N/COL/9
11 October 2001
(01-4945)
Committee on Technical Barriers to Trade Original:  Spanish
NOTIFICATION
The following notification is being circulated in accordance with Article 10.6.
1. Member to Agreement notifying:   COLOMBIA
If applicable, name of local government involved (Articles 3.2 and 7.2):           
2. Agency responsible:   Ministry of Economic Development
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:           
3. Notified under Article 2.9.2 [ X], 2.10.1 [    ], 5.6.2 [    ], 5.7.1 [    ], other:           
4. Products covered (HS or CCCN where applicable, otherwise national tariff heading.
ICS numbers may be provided in addition, where applicable):   Animal and vegetable
oils and fats;  food additives;  surface-active agents;  sugar and products containing sugar;
spirits;  ethers;  poultry and eggs;  alcoholic beverages;  cocoa and chocolate;  cereals;
cosmetics;  cutlery and table utensils;  chemical elements;  glass containers;  equipment for
infusions and injections;  equipment for transfusions;  ice-cream;  milk;  dental materials;
oilseeds;  crockery;  agro-food products;  meat products;  rubber and plastic products;products derived from fruit;  products derived from vegetables;  hygiene products;  dentistry
products, and fish products.
5. Title, number of pages and language(s) of the notified document:   Draft Resolution
Abolishing the Mandatory Status of Some  Mandatory Official Colombian Technical
Standards (22 pages, in Spanish)
6. Description of content:
Colombian Technical Standard (NTC) 198 (third revision), animal and vegetable
edible fats and oils.  Lard.  Paragraphs:  3.  general conditions, 4.  requirements, 7.2
labelling;  NTC 241 (fifth revision), animal and vegetable edible fats and oils.  Kitchen andtable margarine.  Paragraphs:  3.1 general requirements, 3.2 specific requirements, 6.1
labelling;  NTC 246 (first revision), hydrocolloid materials for alginate dental impressions.
Paragraphs:  3.3 irritation and toxicity, 7.2 labelling, 7.3 instructions for use;  NTC 250
(fourth revision), animal and vegetable edible fats and oils.  Industrial margarine.
Paragraphs:  3.1 general requirements, 3.2 specific requirements, 6.1 labelling;  NTC 251(second revision), edible fats and oils.  Greasy aliñado.  Paragraphs:  3.1 general
requirements, 3.2 specific requirements, 6.2 labelling;  NTC 252 edible fats and oils.
Coconut oil.  Paragraphs:  3.1 appearance, foreign matter, smells and tastes, 3.2
antioxidants, 7.  packaging and labelling;  NTC 254 (third revision), animal and vegetable
edible fats and oils.  Soyabean oil.  Paragraphs:  3.1 general requirements, 3.2 specificrequirements, 6.2 labelling (NTC 512-1);  NTC 255 (third revision), animal and vegetable
edible fats and oils.  Corn oil.  Paragraphs:  3.1 general requirements, 3.2 specific
requirements, 6.2  labelling (NTC 512-1);  NTC  256  (third revision), animal  and vegetableG/TBT/N/COL/9
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6. Description of content:  (cont'd)
edible fats and oils. Sesame oil.  Paragraphs:  3.1 general requirements, 3.2 specific
requirements, 6.2 labelling (NTC 512-1);  NTC 257 (third revision), animal and vegetable
edible fats and oils.  Cotton-seed oil.  Paragraphs:  3.1 general requirements, 3.2 specific
requirements, 6.2 labelling (NTC 512-1);  NTC 258 (fourth revision), animal and vegetable
edible fats and oils.  Olive oil.  Paragraphs:  3.1 general requirements, 3.2 specificrequirements, 6.2 labelling (NTC 512-1);  NTC 259 edible fats and oils.  Rice oil.
Paragraphs:  3.1 foreign matter, objectionable tastes and smells, 3.2 antioxidants;  NTC 260
(fourth revision), animal and vegetable edible fats and oils.  Palm kernel oil.  Paragraphs:
3.3 general requirements, 3.4 specific requirements, 6.2 labelling (NTC 512-1);  NTC 261
(second revision), animal and vegetable edible fats and oils.  Groundnut oil.  Paragraphs:
3.1 general requirements, 3.2 specific requirements, 6.2 labelling (NTC 512-1);  NTC 262
(fourth revision), animal and vegetable edible fats and oils.  Palm oil.  Paragraphs:  3.1general requirements, 3.2 specific requirements, 6.2 labelling (NTC 512-1);  NTC 263
edible fats and oils.  Babassu oil.  Paragraphs:  3.1 foreign matter, objectionable tastes and
colours, 3.2 antioxidants;  NTC 264 (third revision), animal and vegetable edible fats and
oils.  Sunflower oil.  Paragraphs:  3.3 general requirements, 3.4 specific requirements, 6.2
labelling (NTC 512-1); NTC 265 (second revision), animal and vegetable edible fats andoils.  Grapeseed oil.  Paragraphs:  3.1 general requirements, 3.2 specific requirements, 6.2
labelling (NTC 512-1);  NTC 266 (second revision), animal and vegetable edible fats and
oils.  Rapeseed oil.  Paragraphs:  3.1 general requirements, 3.2 specific requirements, 6.2
labelling (NTC 512-1);  NTC 270 edible fats and oils.  Packaging for solid fatty products.
Paragraphs:  3.1 characteristics of packaging;  NTC 278 (fourth revision), alcoholicbeverages.  Rum. Paragraphs:  total;  NTC 281 (second revision), wine labelling.
Paragraphs:  total;  NTC 285 (fourth revision), processed fruit.  Marmalade and fruit jellies.
Paragraphs:  3.  general requirements 4. specific requirements, 7.1 labelling;  NTC 300
(third revision), alcoholic beverages.  Gin.  Paragraphs:  total;  NTC 305 (fifth revision),
alcoholic beverages.  Vodka.  Paragraphs.  total;  NTC 399 (third revision), dairy products.Raw whole milk.  Paragraphs:  total;  NTC 400 (sixth revision), title:  food industries.
Mixtures of edible vegetable oils.  Paragraphs:  3.3 general requirements, 3.2 specific
requirements, 6.1 labelling (NTC 512-1).  NTC 404 (fourth revision), processed fruit.  Fruit
pulps and juices.  Paragraphs:  3. general requirements, 4. specific requirements, 7.1
labelling;  NTC 409 (second revision), colourant additives for food.  Paragraphs:  total;NTC 410 (fifth revision), alcoholic beverages.  Sugar cane rum.  Eau de vie, cachaca.
Paragraphs:  total;  NTC 411 (sixth revision), alcoholic beverages.  Anisette.  Paragraphs:
2.1.1.  table 1.  Requirements for anisette;  NTC 424 (sixth revision), foodstuffs.  Sugar,
molasses and confectionery.  Hard sweets.  Paragraphs:  3.2.1.  table 1.  Arsenic, lead, zinc,
copper and tin, 3.2.2. microbiological requirements.  Table 2, 6.1 labelling (NTC 512-1);
NTC 431 (first revision), fats and oils.  Natural crude African palm oil.  Paragraphs:  3.
general conditions, 7.2 labelling;  NTC 506 (second revision), dairy products.  pasteurized,whole milk.  Paragraphs:  total;  NTC 512-1 (fourth revision), food industries.  Labelling.
Part 1:  general standard.  Paragraphs: total;  NTC 620 (sixth revision), alcoholic beverages.
Ethyl alcohol.  Paragraphs:  table 1.  Requirements of ethyl alcohol used in the production
of alcoholic beverages, 2.1.1 definition of ethyl alcohol;  NTC 634 (fifth revision), alcoholic
beverages.  Brandy.  Paragraphs:  table 1.  Requirements of brandy;  NTC 659 (fourthrevision), foodstuffs.  Processed fruit, pulses and vegetables.  Fruit nectars.  Paragraphs:  3.
Conditions, 4. requirements, 7.1 labelling;  NTC 734 (second revision), dairy products.
Butter.  Paragraphs:  3.2 annex a, additives, 3.7 residues from medicines and pesticides, 4.2
and table 2 microbiological requirements, 4.3 and table 3 maximum limits for pollutants;
NTC 760 (third revision), soaps and detergents.  Toilet soap.  Establishes classification,chemical requirements, tests, packaging and labelling conditions.  Paragraphs:  3. generalG/TBT/N/COL/9
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6. Description of content:  (cont'd)
conditions, 7.2 labelling;  NTC 793 (fourth revision), food industries.  Table chocolate.
Paragraphs:  3. general conditions, 4. requirements, 7.2 labelling;  NTC 917 (sixth revision),
alcoholic beverages.  Whisky.  Paragraphs:  table 1.  Specific requirements for whisky;
NTC 921 (second revision), tomato ketchup.  Paragraphs:  3. general requirements, 4.
specific requirements, 7.2 labelling;  NTC 925 (second revision), title:  chemical products
for industrial use.  Liquid chlorine.  Paragraphs:  total;  NTC 930 (second revision), dairyproducts.  Dairy cream.  Paragraphs:  3 general requirements, 4 specific requirements, 7.2
labelling;  NTC 932 canned mushrooms.  Paragraphs:  3.2 production conditions, 3.3 free of
residue from pesticides, 3.8 additives, 3.9 canning, table 1 total impurities and defects, 4.2
free of insects, 4.3 addition of edta dicalcic salts, 7 packaging and labelling;  NTC 1004
(third revision), soaps and detergents.  Detergents in bar or cake form for washing.
Paragraphs:  4 requirements.  Table 1.  Biodegradability requirements;  NTC 1037
reconstituted and recombined milk.  Paragraphs:  3.1 free of preservatives, neutralisers,colouring and foreign matter, table1.  Acidity, microscopic impurities, phosphates, formol
table 2.   Microbiological requirements.  Tabl e 1.  Presence of starch, flours, CO3, HCO3, 7
packaging and labelling;  NTC 1060 (second revision), detergents.  Abrasive cleaning
powders for household use.  Paragraphs:  table 1.  Chemical requirements:  anhydrous
synthetic detergent, calcium phosphates such as p2o5, alkali free of naoh, substancesinsoluble in water (silicose) chlorine available as cl, 3 General requirements, 4.1 they must
be non-irritant fine powders without a disagreeable smell, 4. chemical requirements 7.
Packaging and labelling, NTC 1117 (second revision), non-returnable glass containers for
foodstuffs.  Paragraphs:  3.1.1.1 critical defects, 3.2.2 thermal shock, 3.2.7 thickness, NTC
1130 (third revision), soaps and detergents. Liquid detergents.  Paragraphs:  3. generalconditions, 4. requirements, NTC 1239 ice-cream.  Paragraphs:  3.2 addition of stabilizers,
3.3. addition of emulsifier, 3.4 addition of thickener, 4.2 microbiological requirements, 7
packaging and labelling (512-1);  NTC 1240 (first revision), food industry.  Fresh hens eggs
for consumption.  Paragraphs:  3 free from contamination, table 2.  Air chamber, table 3.
Classification;  NTC 1241 (second revision), food stuffs.  Grain mill products.  Biscuits.
Paragraphs:  3.2 conditions of production, 3.3 wheat flour used (free from impurities,
sanitary conditions), 3.4 permitted additives, table 3.  Microbiological requirements, table 4
permitted preservatives, 7 packaging and labelling (512-1);  NTC 1242 (first revision),
canned sardines.  Paragraphs:  4.2 and 4.3 specific requirements for the commercial sterility
tests and maximum contamination levels mentioned in table 2, No. 7.  Packaging andlabelling;  NTC 1254 (first revision), food industries.  Salt for human consumption.
Paragraphs:  3. general conditions, 4.1 table 1, 7.2 labelling;  NTC 1273 bees honey.
Paragraphs:  3.1 should not be fermented, 3.2 insect residues, 3.3 foreign colours, smells,
tastes;  NTC 1276 (second revision), foodstuffs.  Fisheries industry.  Canned tuna.
Paragraphs:  2.  Definitions and classification, 3.  General conditions, 4.  Requirements;
NTC 1287 (first revision), tomato concentrate.  Paragraphs:  3.  General requirements 4.
Specific requirements, 7.2 labelling;  NTC 1311 (second revision), agricultural products.Brown sugar.  Paragraphs:  3.3 whitening substances content, 3.4 colourants, 4.1 table 1.
Lead, arsenic, SO2 and colourants, 4.3 microbiological requirements;  NTC 1325 (third
revision), food industries.  Processed meat pr oducts (not canned).  Paragraphs:  3.1, 3.2, 3.3
permitted substances, 3.7 use of spices, 3.8 flavour enhancers, 3.9 flavour improvers, 3.10
refrigeration conditions, table 1.  Permitted additives, table 2.  Permitted binders, table 3.Preservatives, tables 4, 5, 8 microbiological requirements, tables 6,7,9 nitrites, 3.11 storage
conditions for processed products, 3.12 storage conditions for raw products, tables 10 and
11 samples, 7. Packaging and labelling;  NTC 1363 (first revision) food industries.  Normal
bread.  General requirements.  Paragraphs:  3.4 characteristic flavour and smell without
acidity and free of disagreeable flavours and smells, 4.2 added colourants not permitted;NTC 1419 (second revision), dairy products.  Liquid milk with flavours.  Flavoured liquid
milk.  Paragraphs:  3.2 and annex A additives, 3.5 residues from medicines and pesticides,G/TBT/N/COL/9
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6. Description of content:  (cont'd)
4.3 and table 2 microbiological requirements, 4.4 commercial sterility 4.5 and table 3
maximum limits of heavy metals, 7.1 labelling;  NTC 1530 (first revision), dental material.
Alloys for dental amalgams.  Paragraphs:  4. requirements, 7. packaging and labelling;
NTC 1588 (fourth revision), alcoholic beverages.  Natural and artificial sparkling wines.
Paragraphs:  3 general conditions, 7.2 packaging;  NTC 1808 (first revision),
pharmaceutical and cosmetics industry.  Solid aluminium salt based deodorant, anti-perspirant and anti-perspirant deodorant.  Paragraphs:  table 1.  Microbiological
requirements for solid deodorant, anti-perspirant and anti-perspirant deodorant.  NTC 1921
(third revision), dentistry.  Toothbrushes.  Paragraphs:  3.1.5 the surfaces of the toothbrush
head must be polished and free of points or edges which could be harmful during use, 3.1.6
the materials used in the head, base, handle and brush as well as the elements used to attach
the bristles, must not be toxic, 3.1.9 all textures, extra smooth, smooth and medium may be
used in the different categories except for hard and extra hard which may only be used incategory a, 6.1 labelling, 6.2 packaging;  NTC 1988 (third revision), plastics.  Disposable
plastic syringes.  Paragraphs:  total, NTC 1989 (third revision), plastics.  Disposable
hypodermic needles.  Paragraphs:  3. general conditions, 4. requirements, 7. labelling and
packaging;  NTC 2159 (second revision), food industries.  Oat flakes for human
consumption.  Paragraphs:  3.1 general requirements, 3.2 specific requirements, 6.2labelling;  NTC 2160 (first revision), food industries.  Oat flour for human consumption.
Paragraphs:  3. general conditions, 4. requirements, 7.2 labelling;  NTC 2169 (fourth
revision), articles for domestic use.  Utensils with a non-stick coating for cooking, frying
and baking.  Paragraphs:  3.2.1 dates harmful to health, 4.2 lead content, 4.3 adhesion of the
paint and non-stick surface to the aluminium, 4.8 temperature of handles and holders; NTC2237 (first revision), plastics.  Disposable plastic syringes for insulin and tuberculin.
Paragraphs:  total;  NTC 2411 rubber.  Male condoms.  Determination of width.
Paragraphs:  total;  NTC 2413 rubber.  Male condoms.  Determination of mass.  Paragraphs:
total;  NTC 2414 rubber.  Male condoms.  Determination of bursting pressure and volume.
Paragraphs:  total;  NTC 2415 rubber.  Male condoms.  Determination of strength of colour.Paragraphs:  total;  NTC 2417 rubber.  Male condoms.  Storage.  Paragraphs:  3
recommendations for storage;  NTC 2418 rubber.  Male condoms.  Testing for the detection
of holes.  Paragraphs:  total;  NTC 2419 rubber.  Male condoms.  Determination of
resistance to deterioration during storage.  Paragraphs:  total;  NTC 2420 rubber.  Male
condoms.  Determination of tension properties.  Paragraphs:  total;  NTC 2421 rubber.Sampling plans and requirements.  Paragraphs:  3. materials and classification, 5. physical
requirements;  NTC 2499 (first revision), plastics, disposable pericranial equipment.
Paragraphs:  total;  NTC 2559 (second revision), medical equipment.  Disposable equipment
for the administration of parenteral solutions.  Paragraphs:  3. general conditions,
4. requirements, 7. labelling and packaging;  NTC 2860 (first revision), soaps and
detergents.  Paste for washing crockery.  Paragraphs:  4. requirements. Table 1.
Biodegradability requirements;  NTC 2881 medical equipment.  Disposable equipment forblood transfusions.  Paragraphs:  total;  NTC 3525 foodstuffs.  Non alcoholic beverages.
Bottled treated drinking water.  Paragraphs:  total;  NTC 3539 medical equipment.
Disposable sterile units of peripheral introvascular catheters on the needle.  Paragraphs:
total;  NTC 3619 (second revision), food industries.  Instant table chocolate.  Paragraphs:
4.2.1 table 1 theobromine content, 4.2.2 table 2 microbiological requirements, 4.2.3 table 3.Maximum metal content, 7.2 labelling (NTC 512-1);  NTC 3646 (first revision), foodstuffs.
Confectionery.  Compressed sweets.  Paragraphs:  3.2.1 table 1 maximum content of
arsenic, lead, zinc, copper and tin, 3.2.2 microbiological requirements, 6.1 labelling (NTC
512-1);  NTC 3749 food industries.  Grain mill products.  Breakfast cereals.
Paragraphs: 3.1 general requirements, 3.2 specific requirements, 6.2 labelling, control andmonitoring, (National Food and Drugs Monitoring Institute) (INVIMA).G/TBT/N/COL/9
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7. Objective and rationale, including the na ture of urgent problems where applicable:   -
8. Relevant documents:   Law No. 155 of 1959, Law No. 170 of 1994 and Decree 2522 of
4 December 2000.
9. Proposed date of adoption:  On publication
Proposed date of entry into force:  4 August 2001
10. Final date for comments:   4 August 2001
11. Texts available from:  Spanish  National enquiry point [ X] or address, telephone and
fax numbers, e-mail and web-site addresses, if available of the other body:
Ministerio de Desarrollo Económico
Dirección de Comercio y Promoción de la Competencia
Telphone:  (571) 3505500 Ext. 1700,
Fax:  (571) 3509564Carrera 13 No. 28 – 01, piso 7°
Bogotá, D.C., Colombia
Email:   normalizacion01@mindesa.gov.co
Ministerio de SaludCarrera 13 No. 32 – 76
Bogotá, D.C., Colombia
Telefax:  3360296
Telephone:  3365066