. /.   WORLD TRADE  
ORGANIZATION  G/TBT/N/SAU/35 
5 February 2009  
 (09-0515) 
Committee on Technical Barriers to Trade Original:   English 
  
 
NOTIFICATION 
 
The following notification is being circ ulated in accordance with Article 10.6 
 
1. Member to Agreement notifying:  SAUDI ARABIA
  
If applicable, name of local governme nt involved (Article 3.2 and 7.2):     
2. Agency responsible:  Saudi Arabian Standard s Organisation (SASO) 
Name and address (including telephone and fax numbers, email and website 
addresses, if available) of agency or auth ority designated to handle comments 
regarding the notification shall be indicated if different from above :   
Saudi Arabian Standards Organization 
P. O .BOX : 3437 Riyadh 11471 Tel: +966(1)4520000 Ext : (1378-1381-1383) Fax +966(1)4520193 Email: enquirypoint@saso.org.sa 
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):  HS: 2209, ICS: 67.040 
5. Title, number of pages and langu age(s) of the notified document:  The Kingdom of Saudi 
Arabia / The Cooperation Council fo r the Arab States of  the Gu lf Draft Technical Regulation 
vinegar (13 pages, in Arabic a nd 10 pages, in English).     
6. Description of content:  This Draft Technical Regulati on is applies to products as: 
Acetic acid food grade:  Product made from materials of non-agricultural origin; 
Vinegar:  Is a liquid, fit for human consumption, produced-exclusively from suitable products 
of agricultural origin containing starch or sugars or starch and sugars by the process of double 
fermentation alcohol ic fermentation followed by acet ous fermentation and containing a 
specified amount of acetic acid, its kinds such as: 
Grape, fruit, berry, and apple (cider) vinegar:  Are liquids prepared from Grape, fruit berry and 
apple (cider) by alcoholic ferm entation followed by acetous fermentation or as defined in 
(3.2) except that the maximum level for volatile acids in the raw materials may be exceeded. 
Grain vinegar : Is a liquid, obtained without intermedia te distillation by the process defined in 
(3.2) from any cereal grain, the starch of which has been converted to sugars by a process other than solely by the diastase of malted barley.  
Malt vinegar
: Is a liquid, obtained without intermediate distillation by the process defined in 
(3.2) from malted barley with or without the addition of cereal grains, the starch of with has been converted to sugars solely by the diastase of the malted barley.  G/TBT/N/SAU/35 
Page 2  
 
  Distilled malt vinegar
: Is a liquid,  produced by the distillation of malt vinegar as defined in 
(3.2.3) above, under reduced pressu re it contains only the vola tile constituent of the malt 
vinegar from which it is derived.  
Whey vinegar:  A liquid obtained from milk whey without intermediate distillation by the 
process defined in (3.2).  
Honey vinegar:  A liquid obtained without intermediate distillation by the process defined in 
(3.2).  
Dates vinegar:  A liquid prepared from natural dates ju ice by the process defined in (3.2). 
Sprit vinegar, distilled vinegar : A liquid obtained by acetous fermentation from distilled 
alcohol, definitions, requirements,  sampling, methods of the test and examination, packing, 
transportation, storage, labelling. 
7. Objective and rationale, including the nature of urgent problems where applicable:  To 
keeping quality of this product, consumer health protection and marketing relation of 
GCC countries.  
8. Relevant documents:   http://www.saso.org.sa   
9. Proposed date of adoption:   
Proposed date of entry into force:   }Not yet determined 
10. Final date for comments:  60 days from the date of circulation 
11. Text available from: National enquiry po int [ X], or address, telephone and fax 
numbers, e-mail and web-site addresse s, if available of the other body:  
enquirypoint@saso.org.sa   http://www.saso.org.sa