RESTRICTEDWORLD TRADE
ORGANIZATIONG/RO/W/76
4 April 2002
(02-1722)
Committee on Rules of Origin Original:  English
CHAPTERS 1-24 (AGRICULTURAL PRODUCTS AND FISH)
Submission by Korea
The following communication, dated 2 April 2002, has been received from the Permanent
Mission of Korea.
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Issue 1. Raising/fattening of animals
-  Chairman's Recommendation:  Option A
-  Korea's Position:  Option A (6~8 Months)
-  Rationale:1. Substantial transformation of animals
Animal raising should be regarded as a process of substantial transformation of the animals
concerned since it markedly changes their appearances and characteristics.  In other words, their
weight, size, and commercial value increase significantly as a result of how they are raised.  This
transformation largely depends on rearing conditions, including the period of raising.
In fact, the raising conditions of an animal can be quite diverse.  Even for the same breed,
individual animals can often be differentiated acco rding to their respective raising environments.  In
this context, the country of origin of an animal should be the country where the animal has been born
and raised.
2. Period of raising bovine animals
As for bovine animals, at least six to eight months are required for the substantial
transformation through raising and fattening to take place.  It takes young bovine animals of
approximately 300kg about six to eight months to weigh over 500kg to 550kg. Therefore, it is during
this period that their quality and commercial value are determined.
Issue 2.  Slaughtering
-  Chairman's Recommendation: Option A Origin-conferring (CC)
-  Korea's Position: Option B (4 Months)
-  Rationale:
Korea believes that slaughtering should not be considered as an origin conferring criterion.
No substantial transformation occurs in the process of slaughtering since it does not change the meatquality of animals.  Meat quality depends on the conditions in which the animals are raised, as well as
on the period of time under such conditions.G/RO/W/76
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1. Specific characteristics of meat determined by raising conditions and period
The characteristics of the meat are determined by various factors such as species, climate
conditions, and the fattening/breeding methods used.  Accordingly, the final commercial value andquality of meat are the outcome of the interaction of all of these factors.
2. Quality levels of meat products reflecting various raising techniques
Each country has various fattening methods such as assorted feeding and these are influenced
by climate conditions.  In this sense, meat itself reflects regional characteristics and eating
preferences.
As for the meat of bovine animals, at least four months before slaughtering are required for
the substantial transformation.  In Korea, in order to obtain the preferred meat taste, bovine animals
are fed with concentrates and systematically nurtured for more than 4 months prior to slaughtering.
Due to the preferences of Korean consumers, some exporters to Korea also feed their bovine animalswith concentrates for four to six months prior to slaughtering.
3. Problems in applying various slaughtering standards
As there are no international standards for grading the quality of meat, each country sets its
own rules for classification and labeling.  Thus, meat of similar quality can be differently graded and
priced in different countries.  This confuses not only consumers, but also traders.
If the country of origin for meat is determined by the criterion of where mere slaughtering
takes place, it will cause obvious problems of misleading the public with conflicting information.
Issue 53.  Refining sugar
-  Chairman's Recommendation:  CC
-  Korea's Position:  CTSH
-  Rationale:The manufacture process of sugar is as follows (Fig):
Raw Sugar Dissolving Carbonation 1st Filtration
Adsorption (active carbon) 2nd Filtration
Ion Exchange Chromatograph
Concentration (to super-saturation) Crystallization
Milling Drying Screening Packaging3rd Filtration
Fig.  Schematic diagram for manufacturing sugar from raw sugarG/RO/W/76
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Dissolving, filtration, concentration, and size reduction are relatively simple steps in the process of
manufacturing sugar from raw material.  On the other hand, ion exchange, adsorption, and
crystallization result in substantial transformation of sugar in terms of quality. These steps are the
processes for purification on a molecular level, which creates a substantial change in the characteristic
of the processed sugar.
The crystallization process can be repeated. Depending on the number of crystallization
process, different grades of sugar will be achieved.
The following are detailed explanations of some important operations.  The purpose of this
discussion is to show the substantial transformations that take place depending on the manufacturing
process.
1. Carbonation
Carbonation is a process to remove pigmentation and other impurities.  The impurities will be
co-precipitated when adding milk of lime and introducing carbon dioxide gas.  During the
process, the concentration of raw sugar and milk  of lime, the flow rate, the concentration and
pressure of carbon dioxide, the stirring speed and the pH of the solution are all control factors.
2. Crystallization
Crystallization is the process needed to purify the raw sugar.  The steps for crystallization are
subdivided into super-saturation, nucleation, crystal growth, and ripening. These steps affect
the size, size distribution, and purity of the crystal. The main control factors are 1) the
temperature of the refined liquor and the crystallization tank, 2) the degree of vacuum and
supersaturation, 3) the time for this process, 4) the amount and size of the seed forcrystallization 5) stirring rate 6) the mean aperture of crystals, and 7) the amount of
crystallization per operation. Harmonized interactions of all these factors decide the quality of
the sugar.
3. Ion exchange chromatography
Ion exchange chromatography is a molecular level purification process to remove impurities
and to obtain the desired colour and quality of sugar.  The ion exchange process involves
cation and anion ion exchange columns.  Concentr ation of impurities, flow rate, pressure, and
temperature of the raw sugar, activities of the ion resins are also the factors that affect the
quality of sugar.
Issue 54-57.  Sugar matter
-  Chairman's Recommendation:  CC(54-CTHS)
-  Korea's Position:  54(CTHS), 55(CTHS), 56(CTH), 57(CTH)
-  Rationale:
The types of sugar relating to these issues are chemically pure saccharides, such as lactose,
fructose, glucose, syrups of these saccharides, and invert sugar.  Some of the raw materials needed to
manufacture these saccharides are starch and sugar solution.  These saccharides are usuallymanufactured by chemical reactions, either enzymatic and/or acid catalysed.  Therefore, these changes
should be considered as a substantial transformation.G/RO/W/76
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Issue 58-60.  Obtaining cocoa products
-  Chairman's Recommendation:  58(Non origin -conferring), 59(CTH, except from 1803), 60(CTH,
except from 1803)
-  Korea's Position:  58(CTH), 59(CTH), 60(CTH)
-  Rationale:
Given the fact that the manufacturers have to make continuous efforts to maintain quality,
such as taste, flavour and colour, the manufacturing of cocoa paste, butter and powder cannot be
considered as a simple process.  It requires thermal processing, such as roasting, and mixing of several
materials originating from various countries.  Therefore, depending on the manufacturer ormanufacturing country, the cocoa products show distinct qualities.
It is commercial practice that most of the manufacturers make cocoa products out of two or
more kinds of cocoa beans in order to produce the desired quality.
Issue 81-83.  Obtaining preparations or extract, etc.
-  Chairman's Recommendation:  81(CTH), 82(option B), 83(CTH)
-  Korea's Position:  81(CTSH), 82(CTSH-option A), 83(CTH)
-  Rationale:
The final products need to maintain quality, such as taste, colour, flavour and concentrations,
to meet consumer preferences.
The key factors for maintaining the quality of a product are pH, acidity, sweetness, colour,
thickness, turbidity and viscosity.  These factors can be controlled by mixing several produces and
their extracts from various countries, and by adding food additives.
The quality of the product is affected by thermal processing, such as pasteurisation, as well as
by adding preservatives to ensure shelf life.
Therefore, the country where the process - such as thermal processing for manufacturing of
the products - takes place should be considered as the country of origin.
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