G/TBT/N/ECU/384/Rev.1  
29 October  2019 
(19-7220) Page: 1/5 
Committee on Technical Barriers to Trade  Original:  Spanish  
 
  NOTIFICATION  
Revision  
The following notification is being circulated in accordance with Article 10.6.  
 
1. Notifying Member : ECUADOR  
If applicable, name of local government involved (Articles 3.2 and 7.2):  
2. Agency responsible:  
Servicio Ecuatoriano de Normalización , INEN (Ecuadorian Standardization Service)  
Calle Baquerizo Moreno E8 -29 y Diego de Almagro  
Tel.: (+593 -2) 3825960 to 90  
Website: www.normalizacion.gob.ec  
Name and address (including telephone and fax numbers, email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:  
Subsecretaría de Calidad  (Under -Secretariat for Quality)  
Ministerio de Producción, Comercio Exterior, Inversiones y Pesca , MPCEIP (Ministry of 
Production, Foreign Trade, Investment and Fisheries)  
Address : Av. Amazonas entre Unión Nacional de Periodistas y Alfonso Pereira, Piso 8, 
Bloque amarillo  
Tel.: (+593 -2) 3948760, Ext. 2254 - 2272 
Email:  
puntocontactoOTCECU@produccion.gob.ec  
puntocontactoOTCECU@gmail.com  
aramon@produccion.gob.ec  
cyepez@produccion.gob.ec  
jsanchez@produccion.gob.ec  
Website:  
www.produccion.gob.ec  
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) : 0401.40 - 
Of a fat content, by weight, exceeding 6% but not exceeding 10% ; 0401.50 - Of a fat 
content, by weight, exceeding  10%; - Of a fat content, by weight, not exceeding 1% (HS 
040110) ; - Of a fat content, by weight, exceeding 1% but not exceeding 6% (HS 040120) ; 
Milk and cream, concentrated or containing added sugar or other sweetening matter (HS 
0402) ; Buttermilk, curdle d milk and cream, yogurt, 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 (HS 0403) ; Whey, G/TBT/N/ECU/384/Rev.1  
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  whether or not concent rated or containing added sugar or other sweetening matter ; 
products consisting of natural milk constituents, whether or not containing added sugar or 
other sweetening matter, not elsewhere specified or included (HS 0404) ; Butter and other 
fats and oils de rived from milk ; dairy spreads (HS 0405) ; Cheese and curd (HS 0406) ; - 
Other (HS 190190) ; Milk and milk products ( ICS 67 .100)  
5. Title, number of pages and language(s) of the notified document : Proyecto de 
Segunda Revisión del Reglamento Técnico Ecuatoriano PRTE I NEN 076  (2R) "Leche y 
productos lácteos"  (Draft second revision (2R) of Ecuadorian Technical Regulation PRTE 
INEN No. 076 "Milk and milk products") (13 pages, in Spanish)  
6. Description of content : The notified Ecuadorian Technical Regul ation establishes the 
requirements to be met by milk and milk products, prior to the marketing of domestic and 
imported products, with the aim of protecting human health and preventing deceptive  
practices.  
It applies to the following products : Pasteurized milk; Long-life milk ; Fluid milk with added 
ingredients ; Fermented milk ; Natural curdled milk ; Condensed milk ; Evaporated milk ; Milk 
powder and cream powder ; Dairy cream ; Butter; "Dulce de leche" ; Ripened cheese ; Fresh 
cheese ; Cheese in brine ; Processed cheese ; Whey cheeses and whey protein ; Ricotta 
cheese ; Mozzarella cheese ; Cheddar cheese ; Danbo cheese ; Edam cheese ; Cuartirolo 
cheese ; Blue cheese ; Camembert cheese ; Bel paesse cheese ; Gouda cheese ; Provolone 
cheese ; Gruyère cheese ; Romano cheese ; Port salut cheese ; Pategrás cheese ; Extra hard 
grating cheese ; Cottage cheese ; Ripened Andean cheese ; Fresh Andean cheese ; Brie 
cheese ; Coulommiers cheese ; Havarti cheese ; Emmental cheese ; Cream cheese 
(Rahmfrischkäse ); Tilsiter cheese ; Samsoe cheese ; Fermented milk drinks ; Milk drinks ; 
Whey-based drinks ; Pasteurized goat's milk ; Fresh goat's cheese ; Ripened and semi -
ripened goat's cheese ; Blends of evaporated skimmed milk and vegetable fat ; Blends of 
skimmed milk ; Blends of sweetened condensed skimmed mi lk and vegetable fat ; Dairy fat 
spreads ; Butteroil, anhydrous butteroil and anhydrous milkfat.  
7. Objective and rationale, including the nature of urgent problems where 
applicable : Consumer information, Labelling ; Prevention of deceptive practices and 
consumer protection ; Protection of human health or safety  
8. Relevant documents : Regulatory references:  
1. Ecuadorian Technical Standard NTE I NEN 10  (5R): 2012, Leche pasteurizada . 
Requisitos.  
2. Ecuadorian Technical Standard NTE I NEN 67  (1R): 2011, Queso cheddar . Requisitos.  
3. Ecuadorian Technical Standard NTE I NEN 68  (1R): 2011, Queso danbo . Requisitos.  
4. Ecuadorian Technical Standard NTE I NEN 69  (1R): 2011, Queso edam . Requisitos.  
5. Ecuadorian Technical Standard NTE I NEN 78  (1R): 2012, Queso gouda . Requisitos.  
6. Ecuadorian Technical Standard NTE I NEN 79  (1R): 2012, Queso provolone . 
Requisitos.  
7. Ecuadorian Technical Standard NTE I NEN 80  (1R): 2012, Queso gruyere . Requisitos.  
8. Ecuadorian Technical Standard NTE I NEN 81  (1R): 2012, Queso romano . Requisitos.  
9. Ecuadorian Technical Standard NTE I NEN 82  (1R): 2011, Queso mozzarella . 
Requisitos.  
10. Ecuadorian Technical Standard NTE I NEN 83  (1R): 2014, Queso azul . Requisitos.  
11. Ecuadorian Technical Standard NTE I NEN 84  (1R): 2013, Queso extra duro para 
rallar. Requisitos.  
12. Ecuadorian Technical Standard NTE I NEN 85  (1R): 2012, Queso camembert . 
Requisitos.  
13. Ecuadorian Technical Standard NTE I NEN 86  (1R): 2013, Queso ricota . Requisitos.  G/TBT/N/ECU/384/Rev.1  
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  14. Ecuadorian Technical Standard NTE I NEN 87  (1R): 2012, Queso bel paesse . 
Requisitos.  
15. Ecuadorian Technical Standard NTE I NEN 88  (1R): 2011, Queso cuartirolo . 
Requisitos.  
16. Ecuadorian Technical Standard NTE I NEN 89  (1R): 2012, Queso port -salut. 
Requisitos.  
17. Ecuadorian Technical Standard NTE I NEN 90  (1R): 2012, Queso pategrás . 
Requisitos.  
18. Ecuadorian Technical Standard NTE I NEN 161  (2R): 2011, Mantequillas . Requisitos.  
19. Ecuadorian Technical Standard NTE I NEN 298  (3R): 2011, Leche en polvo y crema 
en polvo . Requisitos.  
20. Ecuadorian Technical Standard NTE I NEN 700  (1R): 2011, Manjar o dulce de leche . 
Requisitos.  
21. Ecuadorian Technical Standard NTE I NEN 701  (2R): 2009, Leche larga vida . 
Requisitos.  
22. Ecuadorian Technical Standard NTE I NEN 703  (1R): 2011, Leche evaporada . 
Requisitos.  
23. Ecuadorian Technical Standard NTE I NEN 704  (1R): 2011, Leche condensada . 
Requisitos.  
24. Ecuadorian Technical Standard NTE I NEN 708  (2R): 2009, Leche fluida con 
ingredientes . Requisitos.  
25. Ecuadorian Technical Standard NTE I NEN 712  (1R): 2011, Crema de leche . 
Requisitos.  
26. Ecuadorian Technical Standard NT E INEN 1528  (1R): 2012, Norma general para 
queso fresco no madurados . Requisitos.  
27. Ecuadorian Technical Standard NTE I NEN 2395  (2R): 2011, Leches fermentadas . 
Requisitos.  
28. Ecuadorian Technical Standard NTE I NEN 2584: 2 013, Norma general para quesos 
de suero y queso de proteínas de suero . Requisitos.  
29. Ecuadorian Technical Standard NTE I NEN 2586: 2 013, Cuajada natural . Requisitos.  
30. Ecuadorian Technical Standard NTE I NEN 2604: 2 012, Norma general para quesos 
madurados . Requisitos.  
31. Ecuadorian Technical Standard NTE I NEN 2600: 2 011, Norma general para quesos 
en salmuera . Requisitos.  
32. Ecuadorian Technical Standard NTE I NEN 2613: 2 012, Norma general para quesos 
fundidos . Requisitos.  
33. Ecuadorian Technical Standard NTE I NEN 2601: 2 011, Queso cottage . Requisitos . 
34. Ecuadorian Technical Standard NTE I NEN 2607: 2 012, Queso andino madurado . 
Requisitos.  
35. Ecuadorian Technical Standard NTE I NEN 2620: 2 012, Queso andino fresco . 
Requisitos.  
36. Ecuadorian Technical Standard NTE I NEN 2605: 2 012, Queso brie . Requisitos . 
37. Ecuadorian Technical Standard NTE I NEN 2606: 2 012, Queso coulommiers . 
Requisitos.  
38. Ecuadorian Technical Standard NTE I NEN 2610: 2 012, Queso havarti . Requisitos.  
39. Ecuadorian Technical Standard NTE I NEN 2611: 2 012, Queso tilsiter . Requisitos.  
40. Ecuadorian Technical Standard NTE I NEN 2612: 2 012, Queso samsoe . Requisitos.  G/TBT/N/ECU/384/Rev.1  
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  41. Ecuadorian Technical Standard NTE I NEN 2608: 2 012, Bebida de leche fermentada . 
Requisitos.  
42. Ecuadorian Technical Standard NTE I NEN 2564  (1R): 2019, Bebidas lácteas . 
Requisitos.  
43. Ecuadorian Technical Standard NTE I NEN 2609: 2 012, Bebidas de suero . 
Requisitos.  
44. Ecuadorian Technical Standard NTE I NEN 2623  (1R): 2015, Leche pasteurizada de 
cabra . Requisitos.  
45. Ecuadorian Technical Standard NTE I NEN 2622  (1R): 2015, Queso fresco de leche 
de cabra . Requisitos.  
46. Ecuadorian Technical Standard NTE I NEN 2621 (1R):2015, Quesos madurado de 
cabra . Requisitos.  
47. Ecuadorian Technical Standard NTE I NEN 2819 :2013, Mezclas de leche evaporada 
desnatada (Descremada) y grasa vegetal.  
48. Ecuadorian Technical Standard NTE I NEN 2820: 2 013, Mezclas de leche desnatada 
(Descremada).  
49. Ecuadorian Technical Standard NTE I NEN 2821 :2013, Mezclas de leche condensada 
edulcorada desnatada (Descremada) y grasa vegetal.  
50. Ecuadorian Technical Standard NTE I NEN 2822: 2 013, Materias grasas lácteas para 
untar.  
51. Ecuadorian Technical Standard NTE I NEN 2826: 2 013, Norma para el emmental. 
(CODEX S TAN 269 -1967, MOD).  
52. Ecuadorian Technical Standard NTE I NEN 2827: 2 013, Queso de nata (crema) 
(Rahmfrischkäse).  
53. Ecuadorian Technical Standard NTE I NEN 2828: 2 013, Norma para los productos a 
base de grasa de la leche (CODEX S TAN 280 -1973, MOD).  
54. Ecuadorian Technical Standard NTE I NEN 2829: 2 013, Norma general para el 
queso. (CODEX S TAN 283 -1978, MOD).  
55. CODEX S TAN 192 -1995:2018, General Sta ndard for Food Additives.  
56. Codex Alimentarius Commission - Maximum Residue Limits (CAC/MRL) 2 : 2018, 
Maximum residue limits (MRLs) and risk management recommendations (RMRs) 
for residues of veterinary drugs in foods;  
57. CODEX S TAN 193 -1995:2018, General Standa rd for Contaminants and Toxins in 
Food and Feed.  
58. Ecuadorian Technical Regulation RTE I NEN 022  (2R):2014 + corrigendum 1:2015 
"Rotulado de productos alimenticios procesados, envasados y empaquetados".  
Notification history:  
1. G/TBT/N/ECU/384  
9. Proposed date of adoption : 30 days from notification or thereafter  
Proposed date of entry into force : 6 months from the date of adoption  
10. Final date for comments : 30 days from notification  G/TBT/N/ECU/384/Rev.1  
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  11. Texts available from : National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available, of other body:  
Contact and/or National Enquiry Point:  
Subsecretaría de Calidad  (Under -Secretariat for Quality)  
Ministerio de Producción, Comercio Exterior, Inversiones y Pesc a, MPCEIP (Ministry of 
Production, Foreign Trade, Investment and Fisheries)  
Address : Av. Amazonas entre Unión Nacional de Periodistas y Alfonso Pereira, Piso 8, 
Bloque amarillo  
Tel.: (+593 -2) 3948760, Ext. 2254 - 2272 
Email:  
puntocontactoOTCECU@produccion.gob.ec  
puntocontactoOTCECU@gmail.com  
aramon@produccion.gob.ec  
cyepez@produccion.gob.ec  
jsanchez@produccion.gob.ec  
www.normalizacion.gob.ec  
www.normalizacion.gob.ec  
https://members.wto.org/crnattachments/2019/TBT/ECU/19_6039_00_s.pdf