G/TBT/N/ECU/384  
24 April 2019 
(19-2762) Page: 1/6 
Committee on Technical Barriers to Trade  Original:  Spanish  
 
  
NOTIFICATION  
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: http://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  
puntocontactoOT CECU@gmail.com  
aramon@produccion.gob.ec  
cyepez@produccion.gob.ec  
jsanchez@produccion.gob.ec  
Website: http://www.industrias.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) : 040140 - 
Of a fat content, by weight, exceeding 6% but not exceeding 10% ; 040150 - Of a fat 
content, by weight, exceeding 10% ; Other (HS 190190) ; 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) ; Whey, whether or not concentrated or containing added sugar or other 
sweetening matter ; products consisting of natural milk constituents, whether or not 
containing added sugar or other s weetening matter, not elsewhere specified or included 
(HS 0404) ; Cheese and curd (HS 0406) ; Butter and other fats and oils derived from milk ; 
dairy spreads (HS 0405) ; Buttermilk, curdled 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) ; Milk and cream, concentrated or containing added sugar or other sweetening 
matter (HS 0402)  G/TBT/N/ECU/384  
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  5. Title, number of pages and language(s) of the notified document : Proyecto de 
Segunda Revisión del Reglamento Técnico Ecuatoriano PRTE INEN 076 (2R) "Leche y 
Productos Lácteos"  (Draft second revision (2R) of Ecuadorian Standardization Institute 
Technical Regulation (PRTE INEN) No. 076 "Milk and milk products") (13 pages, in 
Spanish)  
6. Description of content : The notified Technical Regulation 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 misleading practices.  
The notified Technical Regulation applies to the following products:  
1. Pasteurized milk;  
2. Long-life milk;  
3. Fluid milk with added ingredients;  
4. Fermented milk;  
5. Natural curdled milk;  
6. Condensed milk;  
7. Evaporated milk  
8. Milk powder and cream powder;  
9. Dairy cream;  
10. Butter;  
11. "Dulce de leche";  
12. Ripened cheese;  
13. Fresh cheese;  
14. Cheese in brine;  
15. Processed cheese;  
16. Whey cheeses and whey protein;  
17. Ricotta cheese;  
18. Mozzarella cheese;  
19. Cheddar cheese;  
20. Danbo cheese;  
21. Edam cheese;  
22. Cuartirolo cheese;  
23. Blue cheese;  
24. Camembert cheese;  
25. Bel paesse cheese;  
26. Gouda cheese;  
27. Provolone cheese;  
28. Gruyère cheese;  
29. Romano cheese;  
30. Port salut  cheese;  
31. Pategrás cheese;  
32. Extra hard grating cheese;  G/TBT/N/ECU/384  
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  33. Cottage cheese;  
34. Ripened Andean cheese;  
35. Fresh Andean cheese;  
36. Brie cheese;  
37. Coulommiers cheese;  
38. Havarti cheese;  
39. Emmental cheese;  
40. Cream cheese ( Rahmfrischkäse ); 
41. Tilsiter cheese;  
42. Samsoe cheese;  
43. Fermented milk  drinks;  
44. Milk drinks;  
45. Whey -based drinks;  
46. Pasteurized goat's milk;  
47. Fresh goat's cheese;  
48. Ripened and semi -ripened goat's cheese;  
49. Blends of evaporated skimmed milk and vegetable fat;  
50. Blends of skimmed milk;  
51. Blend of sweetened condensed skimmed milk and vegeta ble fat;  
52. Dairy fat spreads;  
53. Butteroil, anhydrous butteroil and anhydrous milkfat.  
7. Objective and rationale, including the nature of urgent problems where 
applicable : Consumer information ; labelling ; prevention of misleading practices ; 
consumer protection ; protection of human health and safety.  
8. Relevant documents:  
Regulatory references:  
1. Ecuadorian Technical Standard NTE INEN 10 (5R) : 2012, Leche pasteurizada . 
Requisitos ; 
2. Ecuadorian Technical Standard NTE INEN 67 (1R) : 2011, Queso cheddar . 
Requisitos ; 
3. Ecuadorian Technical Standard NTE INEN 68 (1R) : 2011, Queso danbo . 
Requisitos ; 
4. Ecuadorian Technical Standard NTE INEN 69 (1R) : 2011, Queso edam . 
Requisitos ; 
5. Ecuadorian Technical Standard NTE INEN 78 (1R) : 2012, Queso gouda . 
Requisitos ; 
6. Ecuadorian Technical Standard NTE INEN 79 (1R) : 2012, Queso provolone . 
Requisitos ; 
7. Ecuadorian Technical Standard NTE INEN 80 (1R) : 2012, Queso gruyere . 
Requisitos ; 
8. Ecuadorian Technical Standard NTE INEN 81 (1R) : 2012, Queso romano . 
Requisitos ; G/TBT/N/ECU/384  
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  9. Ecuadorian Technical Standard NTE INEN 82 (1R) : 2011, Queso mozzarella . 
Requisitos ; 
10. Ecuadorian Technical Standard NTE INEN 83 (1R) : 2014, Queso azul . 
Requisitos ; 
11. Ecuadorian Technical Standard NTE INEN 84 (1R) : 2013, Queso extra duro para 
rallar. Requisitos ; 
12. Ecuadoria n Technical Standard NTE INEN 85 (1R) : 2012, Queso camembert . 
Requisitos ; 
13. Ecuadorian Technical Standard NTE INEN 86 (1R) : 2013, Queso ricota . 
Requisitos ; 
14. Ecuadorian Technical Standard NTE INEN 87 (1R) : 2012, Queso bel paesse . 
Requisitos ; 
15. Ecuadorian Technic al Standard NTE INEN 88 (1R) : 2011, Queso cuartirolo . 
Requisitos ; 
16. Ecuadorian Technical Standard NTE INEN 89 (1R) : 2012, Queso port -salut. 
Requisitos ; 
17. Ecuadorian Technical Standard NTE INEN 90 (1R) : 2012, Queso pategrás . 
Requisitos ; 
18. Ecuadorian Technical Standard NTE INEN 161 (2R) : 2011, Mantequillas . 
Requisitos ; 
19. Ecuadorian Technical Standard NTE INEN 298 (3R) : 2011, Leche en polvo y 
crema en polvo . Requisitos ; 
20. Ecuadorian Technical Standard NTE INEN 700 (1R) : 2011, Manjar o dulce de 
leche. Requisitos ; 
21. Ecuadorian Technical Standard NTE INEN 701 (2R) : 2009, Leche larga vida . 
Requisitos ; 
22. Ecuadorian Technical Standard NTE INEN 703 (1R) : 2011, Leche evaporada . 
Requisitos ; 
23. Ecuadorian Technical Standard NTE INEN 704 (1R) : 2011, Leche condensada . 
Requisitos ; 
24. Ecuadorian Technical Standard NTE INEN 708 (2R) : 2009, Leche fluida con 
ingredientes . Requisitos ; 
25. Ecuadorian Technical Standard NTE INEN 712 (1R) : 2011, Crema de leche . 
Requisitos ; 
26. Ecuadorian Technical Standard NTE INEN 1528 (1R) : 2012, Norma general para 
queso fresco no madurados . Requisitos ; 
27. Ecuadorian Technical Standard NTE INEN 2395 (2R) : 2011, Leches 
fermentadas . Requisitos ; 
28. Ecuadorian Technical Standard NTE INEN 2584 : 2013, Norma general para 
quesos de suero y queso de proteína s de suero . Requisitos ; 
29. Ecuadorian Technical Standard NTE INEN 2586 : 2013, Cuajada natural . 
Requisitos ; 
30. Ecuadorian Technical Standard NTE INEN 2604 : 2012, Norma general para 
quesos madurados . Requisitos ; 
31. Ecuadorian Technical Standard NTE INEN 2600 : 2011, Norma general para 
quesos en salmuera . Requisitos ; 
32. Ecuadorian Technical Standard NTE INEN 2613 : 2012, Norma general para 
quesos fundidos . Requisitos ; G/TBT/N/ECU/384  
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  33. Ecuadorian Technical Standard NTE INEN 2601 : 2011, Queso cottage . 
Requisitos ; 
34. Ecuadorian Technical Standar d NTE INEN 2607 : 2012, Queso andino madurado . 
Requisitos ; 
35. Ecuadorian Technical Standard NTE INEN 2620 : 2012, Queso andino fresco . 
Requisitos ; 
36. Ecuadorian Technical Standard NTE INEN 2605 : 2012, Queso brie . Requisitos ; 
37. Ecuadorian Technical Standard NTE INEN  2606: 2012, Queso coulommiers . 
Requisitos ; 
38. Ecuadorian Technical Standard NTE INEN 2610 : 2012, Queso havarti . 
Requisitos ; 
39. Ecuadorian Technical Standard NTE INEN 2611 : 2012, Queso tilsiter . Requisitos ; 
40. Ecuadorian Technical Standard NTE INEN 2612 : 2012, Ques o samsoe . 
Requisitos ; 
41. Ecuadorian Technical Standard NTE INEN 2608 : 2012, Bebida de leche 
fermentada . Requisitos ; 
42. Ecuadorian Technical Standard NTE INEN 2564 (1R) : 2019, Bebidas lácteas . 
Requisitos ; 
43. Ecuadorian Technical Standard NTE INEN 2609 : 2012, Bebidas  de suero . 
Requisitos.  
44. Ecuadorian Technical Standard NTE INEN 2623 (1R) : 2015, Leche pasteurizada 
de cabra . Requisitos ; 
45. Ecuadorian Technical Standard NTE INEN 2622 (1R) : 2015, Queso fresco de 
leche de cabra . Requisitos ; 
46. Ecuadorian Technical Standard NTE INEN 2621(1R):2015, Quesos madurado de 
cabra . Requisitos ; 
47. Ecuadorian Technical Standard NTE INEN 2819:2013, Mezclas de leche 
evaporada desnatada (Descremada) y grasa vegetal ; 
48. Ecuadorian Technical Standard NTE INEN 2820 : 2013, Mezclas de leche 
desnatada (De scremada) ; 
49. Ecuadorian Technical Standard NTE INEN 2821:2013, Mezclas de leche 
condensada edulcorada desnatada (Descremada) y grasa vegetal ; 
50. Ecuadorian Technical Standard NTE INEN 2822 : 2013, Materias grasas lácteas 
para untar ; 
51. Ecuadorian Technical Standard  NTE INEN 2826 : 2013, Norma para el emmental.  
(CODEX STAN 269 -1967, MOD);  
52. Ecuadorian Technical Standard NTE INEN 2827 : 2013, Queso de nata (crema) 
(Rahmfrischkäse) ; 
53. Ecuadorian Technical Standard NTE INEN 2828 : 2013, Norma para los productos 
a base de grasa  de la leche (CODEX STAN 280 -1973, MOD) ; 
54. Ecuadorian Technical Standard NTE INEN 2829 : 2013, Norma general para el 
queso. (CODEX STAN 283 -1978,MOD) ; 
55. Ecuadorian Technical Standard NTE INEN -CODEX 192:2016, Norma general 
para los aditivos alimentarios (CODEX STAN 192 -1995, IDT) ; 
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;  G/TBT/N/ECU/384  
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  57. CODEX STAN 193 -1995:2018, General Standard for Contaminants and Toxins in 
Food and Feed;  
58. Ecuadorian Standardization Institute Technical Regulation RTE INEN 022 
(2R):2014 + corrigendo 1:2015 "Rotulado de productos alimenticios 
procesados, envasados y empaquetados" . 
TRACEABILITY:  
1. G/TBT/N/ECU/89  
2. G/TBT /N/ECU/89/Add.1  
3. G/TBT/N/ECU/89/Add.2  
4. G/TBT/N/ECU/89/Add.3  
5. G/TBT/N/ECU/89/Add.4  
9. Proposed date of adoption : 165 days from the date of notification  
Proposed date of entry into force : 180 days from date of adoption  
10. Final date for comments : 60 days from the date of notification  
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 Pesca , MPCEIP (Ministry of 
Production, Foreign Trade, Investment and Fisheries)  
Address : Av. Amazonas entre Unión Nacional de Periodistas y Alfonso Pereira, Piso 8, 
Bloque a marillo  
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  
https://members.wto.org/crnattachments/2019/TBT/ECU/19_2401_00_s.pdf