# Official Journal L 159/2017

| | ISSN 1977-0677 |
| --- | --- |
| Official Journal
  of the European Union | L 159 |
| | |
| English edition | Legislation | Volume 6021 June 2017 |

ISSN 1977-0677

Official Journal

of the European Union

L 159

English edition

Legislation

Volume 6021 June 2017

---

| Contents | | II   Non-legislative acts | page |
| --- | --- | --- | --- |
| | | REGULATIONS |
| | * | Commission Regulation (EU) 2017/1016 of 14 June 2017 amending Annexes II, III and IV to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for benzovindiflupyr, chlorantraniliprole, deltamethrin, ethofumesate, haloxyfop, Mild Pepino Mosaic Virus isolate VC1, Mild Pepino Mosaic Virus isolate VX1, oxathiapiprolin, penthiopyrad, pyraclostrobin, spirotetramat, sunflower oil, tolclofos-methyl and trinexapac in or on certain products (
  1
  ) | 1 |
| | * | Commission Regulation (EU) 2017/1017 of 15 June 2017 amending Regulation (EU) No 68/2013 on the Catalogue of feed materials (
  1
  ) | 48 |

Contents

II   Non-legislative acts

page

REGULATIONS

*

Commission Regulation (EU) 2017/1016 of 14 June 2017 amending Annexes II, III and IV to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for benzovindiflupyr, chlorantraniliprole, deltamethrin, ethofumesate, haloxyfop, Mild Pepino Mosaic Virus isolate VC1, Mild Pepino Mosaic Virus isolate VX1, oxathiapiprolin, penthiopyrad, pyraclostrobin, spirotetramat, sunflower oil, tolclofos-methyl and trinexapac in or on certain products (
  1
  )

1

1

*

Commission Regulation (EU) 2017/1017 of 15 June 2017 amending Regulation (EU) No 68/2013 on the Catalogue of feed materials (
  1
  )

1

48

| | |
| --- | --- |
| | (1)   Text with EEA relevance. |

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(1)   Text with EEA relevance.

1

| EN | Acts whose titles are printed in light type are those relating to day-to-day management of agricultural matters, and are generally valid for a limited period.
  The titles of all other Acts are printed in bold type and preceded by an asterisk. |
| --- | --- |

EN

Acts whose titles are printed in light type are those relating to day-to-day management of agricultural matters, and are generally valid for a limited period.

The titles of all other Acts are printed in bold type and preceded by an asterisk.

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II Non-legislative acts

REGULATIONS

| 21.6.2017 | EN | Official Journal of the European Union | L 159/1 |
| --- | --- | --- | --- |

21.6.2017

EN

Official Journal of the European Union

L 159/1

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COMMISSION REGULATION (EU) 2017/1016

of 14 June 2017

amending Annexes II, III and IV to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for benzovindiflupyr, chlorantraniliprole, deltamethrin, ethofumesate, haloxyfop, Mild Pepino Mosaic Virus isolate VC1, Mild Pepino Mosaic Virus isolate VX1, oxathiapiprolin, penthiopyrad, pyraclostrobin, spirotetramat, sunflower oil, tolclofos-methyl and trinexapac in or on certain products

(Text with EEA relevance)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414/EEC (1), and in particular Article 5(1) and Article 14(1)(a) thereof,

Whereas:

| (1) | For benzovindiflupyr, deltamethrin, ethofumesate, haloxyfop, pyraclostrobin, tolclofos-methyl and trinexapac, maximum residue levels (MRLs) were set in Annex II to Regulation (EC) No 396/2005. For chlorantraniliprole, penthiopyrad and spirotetramat, MRLs were set in Part A of Annex III to that Regulation. For Mild Pepino Mosaic Virus isolate VC1, Mild Pepino Mosaic Virus isolate VX1, oxathiapiprolin and sunflower oil, no specific MRLs were set nor were those substances included in Annex IV to that Regulation, so the default value of 0,01 mg/kg laid down in Article 18(1)(b) thereof applies. |
| --- | --- |

(1)

For benzovindiflupyr, deltamethrin, ethofumesate, haloxyfop, pyraclostrobin, tolclofos-methyl and trinexapac, maximum residue levels (MRLs) were set in Annex II to Regulation (EC) No 396/2005. For chlorantraniliprole, penthiopyrad and spirotetramat, MRLs were set in Part A of Annex III to that Regulation. For Mild Pepino Mosaic Virus isolate VC1, Mild Pepino Mosaic Virus isolate VX1, oxathiapiprolin and sunflower oil, no specific MRLs were set nor were those substances included in Annex IV to that Regulation, so the default value of 0,01 mg/kg laid down in Article 18(1)(b) thereof applies.

| (2) | In the context of a procedure for the authorisation of the use of a plant protection product containing the active substance deltamethrin on celeries, Florence fennels and rhubarbs, an application was submitted in accordance with Article 6(1) of Regulation (EC) No 396/2005 for modification of the existing MRLs. |
| --- | --- |

(2)

In the context of a procedure for the authorisation of the use of a plant protection product containing the active substance deltamethrin on celeries, Florence fennels and rhubarbs, an application was submitted in accordance with Article 6(1) of Regulation (EC) No 396/2005 for modification of the existing MRLs.

| (3) | As regards haloxyfop, such an application was submitted for parsley roots and leeks. As regards penthiopyrad, such an application was submitted for apricots, peaches, barley and oat. As regards pyraclostrobin, such an application was submitted for celeriacs, spinaches, chards/beet leaves, witloofs, beans and peas with pods, peas without pods, celeries and Florence fennels. As regards spirotetramat, such an application was submitted for pomegranates, ‘other root and tuber vegetables’ and chicory roots. As regards tolclofos-methyl, such an application was submitted for potatoes. |
| --- | --- |

(3)

As regards haloxyfop, such an application was submitted for parsley roots and leeks. As regards penthiopyrad, such an application was submitted for apricots, peaches, barley and oat. As regards pyraclostrobin, such an application was submitted for celeriacs, spinaches, chards/beet leaves, witloofs, beans and peas with pods, peas without pods, celeries and Florence fennels. As regards spirotetramat, such an application was submitted for pomegranates, ‘other root and tuber vegetables’ and chicory roots. As regards tolclofos-methyl, such an application was submitted for potatoes.

| (4) | In accordance with Article 6(2) and (4) of Regulation (EC) No 396/2005 an application was submitted for benzovindiflupyr used on pome fruits, wine grapes, potatoes, ‘tropical root and tuber vegetables’, Jerusalem artichokes, solanacea, cucurbits, pulses, linseeds, poppy seeds, rapeseeds, mustard seeds, cotton seeds, gold of pleasure seeds, barley, maize, oat, rye, wheat, ginger, turmeric and occurring in liver of ruminants and trinexapac used on poppy seed. The applicants claim that the authorised uses of those substances on such crops in North America and Australia lead to residues exceeding the MRLs contained in Regulation (EC) No 396/2005 and that higher MRLs are necessary to avoid trade barriers for the importation of those crops. |
| --- | --- |

(4)

In accordance with Article 6(2) and (4) of Regulation (EC) No 396/2005 an application was submitted for benzovindiflupyr used on pome fruits, wine grapes, potatoes, ‘tropical root and tuber vegetables’, Jerusalem artichokes, solanacea, cucurbits, pulses, linseeds, poppy seeds, rapeseeds, mustard seeds, cotton seeds, gold of pleasure seeds, barley, maize, oat, rye, wheat, ginger, turmeric and occurring in liver of ruminants and trinexapac used on poppy seed. The applicants claim that the authorised uses of those substances on such crops in North America and Australia lead to residues exceeding the MRLs contained in Regulation (EC) No 396/2005 and that higher MRLs are necessary to avoid trade barriers for the importation of those crops.

| (5) | In accordance with Article 53 of Regulation (EC) No 1107/2009 of the European Parliament and of the Council (2), on 27 June 2016 the United Kingdom informed the Commission that it has authorised the placing on the market of a plant protection product containing the active substance chlorantraniliprole to be used on hops, due to an unexpected outbreak of Lepidoptera species. Such authorisation appeared a necessary measure, because the outbreak of Lepidoptera species could not be contained by any other reasonable means. The United Kingdom has also notified the authorisation to the other Member States, the Commission and the Authority in accordance with Article 18(4) of Regulation (EC) No 396/2005 with a view to setting a temporary MRL for hops. |
| --- | --- |

(5)

In accordance with Article 53 of Regulation (EC) No 1107/2009 of the European Parliament and of the Council (2), on 27 June 2016 the United Kingdom informed the Commission that it has authorised the placing on the market of a plant protection product containing the active substance chlorantraniliprole to be used on hops, due to an unexpected outbreak of Lepidoptera species. Such authorisation appeared a necessary measure, because the outbreak of Lepidoptera species could not be contained by any other reasonable means. The United Kingdom has also notified the authorisation to the other Member States, the Commission and the Authority in accordance with Article 18(4) of Regulation (EC) No 396/2005 with a view to setting a temporary MRL for hops.

| (6) | In accordance with Article 8 of Regulation (EC) No 396/2005, those applications were evaluated by the Member States concerned and the evaluation reports were forwarded to the Commission. |
| --- | --- |

(6)

In accordance with Article 8 of Regulation (EC) No 396/2005, those applications were evaluated by the Member States concerned and the evaluation reports were forwarded to the Commission.

| (7) | The European Food Safety Authority, hereinafter ‘the Authority’, assessed the applications and the evaluation reports, examining in particular the risks to the consumer and, where relevant, to animals and gave reasoned opinions on the proposed MRLs (3). It forwarded those opinions to the applicants, the Commission and the Member States and made them available to the public. |
| --- | --- |

(7)

The European Food Safety Authority, hereinafter ‘the Authority’, assessed the applications and the evaluation reports, examining in particular the risks to the consumer and, where relevant, to animals and gave reasoned opinions on the proposed MRLs (3). It forwarded those opinions to the applicants, the Commission and the Member States and made them available to the public.

| (8) | The Authority concluded in its reasoned opinion on benzovindiflupyr that, as regards its use on cucurbits with inedible peel, the submitted data were not sufficient to set new MRLs. The existing MRLs should therefore be kept. |
| --- | --- |

(8)

The Authority concluded in its reasoned opinion on benzovindiflupyr that, as regards its use on cucurbits with inedible peel, the submitted data were not sufficient to set new MRLs. The existing MRLs should therefore be kept.

| (9) | As regards the use of chlorantraniliprole on hops, the Authority proposed three different MRLs for that product, to be considered by the risk managers. As there is no risk to consumers, the MRL for that product should be set in Annex III to Regulation (EC) No 396/2005 at 10 mg/kg, which is derived by scaling down the residue trials by a factor of 3, considering that they were overdosed in terms of number of applications and application rate. This MRL should be set as temporary valid until 31 December 2020. |
| --- | --- |

(9)

As regards the use of chlorantraniliprole on hops, the Authority proposed three different MRLs for that product, to be considered by the risk managers. As there is no risk to consumers, the MRL for that product should be set in Annex III to Regulation (EC) No 396/2005 at 10 mg/kg, which is derived by scaling down the residue trials by a factor of 3, considering that they were overdosed in terms of number of applications and application rate. This MRL should be set as temporary valid until 31 December 2020.

| (10) | As regards all other applications, the Authority concluded that all requirements with respect to data were met and that the modifications to the MRLs requested by the applicants were acceptable with regard to consumer safety on the basis of a consumer exposure assessment for 27 specific European consumer groups. It took into account the most recent information on the toxicological properties of the substances. Neither the lifetime exposure to these substances via consumption of all food products that may contain them, nor the short-term exposure due to high consumption of the relevant products showed that there is a risk that the acceptable daily intake or the acute reference dose is exceeded. |
| --- | --- |

(10)

As regards all other applications, the Authority concluded that all requirements with respect to data were met and that the modifications to the MRLs requested by the applicants were acceptable with regard to consumer safety on the basis of a consumer exposure assessment for 27 specific European consumer groups. It took into account the most recent information on the toxicological properties of the substances. Neither the lifetime exposure to these substances via consumption of all food products that may contain them, nor the short-term exposure due to high consumption of the relevant products showed that there is a risk that the acceptable daily intake or the acute reference dose is exceeded.

| (11) | For ethofumesate, Mild Pepino Mosaic Virus isolate VC1, Mild Pepino Mosaic Virus isolate VX1 and oxathiapiprolin, the Authority submitted conclusions on the peer review of the pesticide risk assessment of those active substances (4). |
| --- | --- |

(11)

For ethofumesate, Mild Pepino Mosaic Virus isolate VC1, Mild Pepino Mosaic Virus isolate VX1 and oxathiapiprolin, the Authority submitted conclusions on the peer review of the pesticide risk assessment of those active substances (4).

| (12) | For ethofumesate, the Authority recommended setting MRLs for beetroots, sugar beet roots and chards. For Mild Pepino Mosaic Virus isolate VC1 and Mild Pepino Mosaic Virus isolate VX1, it recommended including those substances in Annex IV to Regulation (EC) No 396/2005. For oxathiapiprolin, it recommended setting MRLs for table grapes, potatoes, tomatoes, aubergines, cucurbits with edible peel, melons, lettuces and grape vine leaves. In accordance with the existing Union guidelines on extrapolation of MRLs, it is appropriate to set the MRL for table grapes also for wine grapes. |
| --- | --- |

(12)

For ethofumesate, the Authority recommended setting MRLs for beetroots, sugar beet roots and chards. For Mild Pepino Mosaic Virus isolate VC1 and Mild Pepino Mosaic Virus isolate VX1, it recommended including those substances in Annex IV to Regulation (EC) No 396/2005. For oxathiapiprolin, it recommended setting MRLs for table grapes, potatoes, tomatoes, aubergines, cucurbits with edible peel, melons, lettuces and grape vine leaves. In accordance with the existing Union guidelines on extrapolation of MRLs, it is appropriate to set the MRL for table grapes also for wine grapes.

| (13) | The Commission consulted the European Union reference laboratories on the appropriate limits of determination. As regards oxathiapiprolin, those laboratories concluded that for certain commodities technical development requires the setting of specific limits of determination. |
| --- | --- |

(13)

The Commission consulted the European Union reference laboratories on the appropriate limits of determination. As regards oxathiapiprolin, those laboratories concluded that for certain commodities technical development requires the setting of specific limits of determination.

| (14) | Sunflower oil is approved as a basic substance by Commission Implementing Regulation (EU) 2016/1978 (5). The Commission considers that the inclusion of that substance in Annex IV to Regulation (EC) No 396/2005 is appropriate. |
| --- | --- |

(14)

Sunflower oil is approved as a basic substance by Commission Implementing Regulation (EU) 2016/1978 (5). The Commission considers that the inclusion of that substance in Annex IV to Regulation (EC) No 396/2005 is appropriate.

| (15) | Based on the reasoned opinions and the conclusions of the Authority and taking into account the factors relevant to the matter under consideration, the appropriate modifications to the MRLs fulfil the requirements of Article 14(2) of Regulation (EC) No 396/2005. |
| --- | --- |

(15)

Based on the reasoned opinions and the conclusions of the Authority and taking into account the factors relevant to the matter under consideration, the appropriate modifications to the MRLs fulfil the requirements of Article 14(2) of Regulation (EC) No 396/2005.

| (16) | Regulation (EC) No 396/2005 should therefore be amended accordingly. |
| --- | --- |

(16)

Regulation (EC) No 396/2005 should therefore be amended accordingly.

| (17) | The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on Plants, Animals, Food and Feed, |
| --- | --- |

(17)

The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on Plants, Animals, Food and Feed,

HAS ADOPTED THIS REGULATION:

Article 1

Annexes II, III and IV to Regulation (EC) No 396/2005 are amended in accordance with the Annex to this Regulation.

Article 2

This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 14 June 2017.

For the Commission

The President

Jean-Claude JUNCKER

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(1)  
  OJ L 70, 16.3.2005, p. 1.

1

(2)  Regulation (EC) No 1107/2009 of the European Parliament and of the Council of 21 October 2009 concerning the placing of plant protection products on the market and repealing Council Directives 79/117/EEC and 91/414/EEC (OJ L 309, 24.11.2009, p. 1).

2

(3)  EFSA scientific reports available online: http://www.efsa.europa.eu:

3

| | Reasoned opinion on the setting of import tolerances for benzovindiflupyr in various plant and animal origin commodities. EFSA Journal 2016;14(12):4644 [30 pp.]. |
| --- | --- |

Reasoned opinion on the setting of import tolerances for benzovindiflupyr in various plant and animal origin commodities. EFSA Journal 2016;14(12):4644 [30 pp.].

EFSA Journal

| | Reasoned opinion on the setting of a temporary maximum residue level for chlorantraniliprole in hops. EFSA Journal 2016;14(11):4638 [16 pp.]. |
| --- | --- |

Reasoned opinion on the setting of a temporary maximum residue level for chlorantraniliprole in hops. EFSA Journal 2016;14(11):4638 [16 pp.].

EFSA Journal

| | Reasoned opinion on the modification of the existing maximum residue levels for deltamethrin in celery, Florence fennel and rhubarb. EFSA Journal 2017;15(1):4683 [24 pp.]. |
| --- | --- |

Reasoned opinion on the modification of the existing maximum residue levels for deltamethrin in celery, Florence fennel and rhubarb. EFSA Journal 2017;15(1):4683 [24 pp.].

EFSA Journal

| | Reasoned opinion on the modification of MRLs for haloxyfop-P in parsley root and leek. EFSA Journal 2016;14(10):4608 [13 pp.]. |
| --- | --- |

Reasoned opinion on the modification of MRLs for haloxyfop-P in parsley root and leek. EFSA Journal 2016;14(10):4608 [13 pp.].

EFSA Journal

| | Reasoned opinion on the modification of the existing maximum residue levels for penthiopyrad in stone fruits and cereals. EFSA Journal 2016;14(12):4648 [19 pp.]. |
| --- | --- |

Reasoned opinion on the modification of the existing maximum residue levels for penthiopyrad in stone fruits and cereals. EFSA Journal 2016;14(12):4648 [19 pp.].

EFSA Journal

| | Reasoned opinion on the modification of the existing maximum residue levels for pyraclostrobin in various crops. EFSA Journal 2017;15(1):4686 [22 pp.]. |
| --- | --- |

Reasoned opinion on the modification of the existing maximum residue levels for pyraclostrobin in various crops. EFSA Journal 2017;15(1):4686 [22 pp.].

EFSA Journal

| | Reasoned opinion on the modification of the existing maximum residue level for tolclofos-methyl in potatoes. EFSA Journal 2017;15(2):4730 [25 pp.]. |
| --- | --- |

Reasoned opinion on the modification of the existing maximum residue level for tolclofos-methyl in potatoes. EFSA Journal 2017;15(2):4730 [25 pp.].

EFSA Journal

| | Reasoned opinion on the setting of import tolerance for trinexapac in poppy seed. EFSA Journal 2016;14(11):4636 [15 pp.]. |
| --- | --- |

Reasoned opinion on the setting of import tolerance for trinexapac in poppy seed. EFSA Journal 2016;14(11):4636 [15 pp.].

EFSA Journal

| | Reasoned opinion on the setting of maximum residue levels for spirotetramat in pomegranates and various vegetables. EFSA Journal 2017;15(1):4684. [22 pp.]. |
| --- | --- |

Reasoned opinion on the setting of maximum residue levels for spirotetramat in pomegranates and various vegetables. EFSA Journal 2017;15(1):4684. [22 pp.].

EFSA Journal

(4)  Conclusion on the peer review of the pesticide risk assessment of the active substance ethofumesate. EFSA Journal 2016;14(1):4374 [141 pp.].

4

EFSA Journal

Conclusion on the peer review of the pesticide risk assessment of the active substance Mild Pepino mosaic virus isolate VC1. EFSA Journal 2016;14(12):4651 [23 pp.].

EFSA Journal

Conclusion on the peer review of the pesticide risk assessment of the active substance Mild Pepino mosaic virus isolate VX1. EFSA Journal 2016;14(12):4650 [22 pp.].

EFSA Journal

Conclusion on the peer review of the pesticide risk assessment of the active substance oxathiapiprolin. EFSA Journal 2016;14(7):4504 [89 pp.].

EFSA Journal

(5)  Commission Implementing Regulation (EU) 2016/1978 of 11 November 2016 approving the basic substance sunflower oil in accordance with Regulation (EC) No 1107/2009 of the European Parliament and of the Council concerning the placing of plant protection products on the market, and amending the Annex to Commission Implementing Regulation (EU) No 540/2011 (OJ L 305, 12.11.2016, p. 23).

5

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ANNEX

Annexes II, III and IV to Regulation (EC) No 396/2005 are amended as follows:

| (1) | Annex II is amended as follows:






  (a) | the columns for benzovindiflupyr, deltamethrin, ethofumesate, haloxyfop, pyraclostrobin, tolclofos-methyl and trinexapac are replaced by the following:

  ‘Pesticide residues and maximum residue levels (mg/kg)














  Code number | Groups and examples of individual products to which the MRLs apply (1) | Benzovindiflupyr | Deltamethrin (cis-deltamethrin) (F) | Ethofumesate (Sum of ethofumesate, 2-keto–ethofumesate, open-ring-2-keto-ethofumesate and its conjugate, expressed as ethofumesate) | Haloxyfop (Sum of haloxyfop, its esters, salts and conjugates expressed as haloxyfop (sum of the R- and S- isomers at any ratio)) (F) (R) | Pyraclostrobin (F) | Tolclofos-methyl (F) | Trinexapac (sum of trinexapac (acid) and its salts, expressed as trinexapac) |
| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |
| (1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) |
| 0100000 | FRUITS, FRESH or FROZEN; TREE NUTS | | | 0,03 (*1) | 0,01 (*1) | | 0,01 (*1) | 0,01 (*1) |
| 0110000 | Citrus fruits | 0,01 (*1) | 0,04 | | | | | |
| 0110010 | Grapefruits | | (+) | | | 1 | | |
| 0110020 | Oranges | | (+) | | | 2 | | |
| 0110030 | Lemons | | (+) | | | 1 | | |
| 0110040 | Limes | | (+) | | | 1 | | |
| 0110050 | Mandarins | | (+) | | | 1 | | |
| 0110990 | Others | | | | | 1 | | |
| 0120000 | Tree nuts | 0,01 (*1) | 0,02 (*1) | | | | | |
| 0120010 | Almonds | | (+) | | | 0,02 (*1) | | |
| 0120020 | Brazil nuts | | (+) | | | 0,02 (*1) | | |
| 0120030 | Cashew nuts | | (+) | | | 0,02 (*1) | | |
| 0120040 | Chestnuts | | (+) | | | 0,02 (*1) | | |
| 0120050 | Coconuts | | (+) | | | 0,02 (*1) | | |
| 0120060 | Hazelnuts/cobnuts | | (+) | | | 0,02 (*1) | | |
| 0120070 | Macadamias | | (+) | | | 0,02 (*1) | | |
| 0120080 | Pecans | | (+) | | | 0,02 (*1) | | |
| 0120090 | Pine nut kernels | | (+) | | | 0,02 (*1) | | |
| 0120100 | Pistachios | | (+) | | | 1 | | |
| 0120110 | Walnuts | | (+) | | | 0,02 (*1) | | |
| 0120990 | Others | | | | | 0,02 (*1) | | |
| 0130000 | Pome fruits | 0,2 | | | | 0,5 | | |
| 0130010 | Apples | | 0,2 (+) | | | | | |
| 0130020 | Pears | | 0,1 (+) | | | | | |
| 0130030 | Quinces | | 0,1 (+) | | | | | |
| 0130040 | Medlars | | 0,1 (+) | | | | | |
| 0130050 | Loquats/Japanese medlars | | 0,1 (+) | | | | | |
| 0130990 | Others | | 0,1 | | | | | |
| 0140000 | Stone fruits | 0,01 (*1) | | | | | | |
| 0140010 | Apricots | | 0,15 (+) | | | 1 | | |
| 0140020 | Cherries (sweet) | | 0,1 (+) | | | 3 | | |
| 0140030 | Peaches | | 0,15 (+) | | | 0,3 | | |
| 0140040 | Plums | | 0,07 (+) | | | 0,8 | | |
| 0140990 | Others | | 0,01 (*1) | | | 0,02 (*1) | | |
| 0150000 | Berries and small fruits | | | | | | | |
| 0151000 | (a) | grapes |

(1)

Annex II is amended as follows:

(a)

the columns for benzovindiflupyr, deltamethrin, ethofumesate, haloxyfop, pyraclostrobin, tolclofos-methyl and trinexapac are replaced by the following:

‘Pesticide residues and maximum residue levels (mg/kg)

Code number

Groups and examples of individual products to which the MRLs apply (1)

Benzovindiflupyr

Deltamethrin (cis-deltamethrin) (F)

Ethofumesate (Sum of ethofumesate, 2-keto–ethofumesate, open-ring-2-keto-ethofumesate and its conjugate, expressed as ethofumesate)

Haloxyfop (Sum of haloxyfop, its esters, salts and conjugates expressed as haloxyfop (sum of the R- and S- isomers at any ratio)) (F) (R)

Pyraclostrobin (F)

Tolclofos-methyl (F)

Trinexapac (sum of trinexapac (acid) and its salts, expressed as trinexapac)

(1)

(2)

(3)

(4)

(5)

(6)

(7)

(8)

(9)

0100000

FRUITS, FRESH or FROZEN; TREE NUTS

0,03 (*1)

0,01 (*1)

0,01 (*1)

0,01 (*1)

0110000

Citrus fruits

0,01 (*1)

0,04

0110010

Grapefruits

(+)

1

0110020

Oranges

(+)

2

0110030

Lemons

(+)

1

0110040

Limes

(+)

1

0110050

Mandarins

(+)

1

0110990

Others

1

0120000

Tree nuts

0,01 (*1)

0,02 (*1)

0120010

Almonds

(+)

0,02 (*1)

0120020

Brazil nuts

(+)

0,02 (*1)

0120030

Cashew nuts

(+)

0,02 (*1)

0120040

Chestnuts

(+)

0,02 (*1)

0120050

Coconuts

(+)

0,02 (*1)

0120060

Hazelnuts/cobnuts

(+)

0,02 (*1)

0120070

Macadamias

(+)

0,02 (*1)

0120080

Pecans

(+)

0,02 (*1)

0120090

Pine nut kernels

(+)

0,02 (*1)

0120100

Pistachios

(+)

1

0120110

Walnuts

(+)

0,02 (*1)

0120990

Others

0,02 (*1)

0130000

Pome fruits

0,2

0,5

0130010

Apples

0,2 (+)

0130020

Pears

0,1 (+)

0130030

Quinces

0,1 (+)

0130040

Medlars

0,1 (+)

0130050

Loquats/Japanese medlars

0,1 (+)

0130990

Others

0,1

0140000

Stone fruits

0,01 (*1)

0140010

Apricots

0,15 (+)

1

0140020

Cherries (sweet)

0,1 (+)

3

0140030

Peaches

0,15 (+)

0,3

0140040

Plums

0,07 (+)

0,8

0140990

Others

0,01 (*1)

0,02 (*1)

0150000

Berries and small fruits

0151000

(a)

0,2

0151010

Table grapes

0,01 (*1)

(+)

1 (+)

0151020

Wine grapes

1

(+)

2

0152000

| (b) | strawberries |
| --- | --- |

(b)

0,01 (*1)

0,2 (+)

1,5

0153000

| (c) | cane fruits |
| --- | --- |

(c)

0,01 (*1)

0,1

0153010

Blackberries

(+)

3

0153020

Dewberries

(+)

2

0153030

Raspberries (red and yellow)

(+)

3

0153990

Others

2

0154000

| (d) | other small fruits and berries |
| --- | --- |

(d)

0,01 (*1)

0,6

0154010

Blueberries

(+)

4

0154020

Cranberries

(+)

3

0154030

Currants (black, red and white)

(+)

3

0154040

Gooseberries (green, red and yellow)

(+)

3

0154050

Rose hips

(+)

3

0154060

Mulberries (black and white)

(+)

3

0154070

Azaroles/Mediterranean medlars

(+)

3

0154080

Elderberries

(+)

3

0154990

Others

3

0160000

Miscellaneous fruits with

0,01 (*1)

0161000

| (a) | edible peel |
| --- | --- |

(a)

0,02 (*1)

0161010

Dates

0,01 (*1)

0161020

Figs

0,01 (*1)

0161030

Table olives

1 (+)

0161040

Kumquats

0,01 (*1)

0161050

Carambolas

0,01 (*1)

0161060

Kaki/Japanese persimmons

0,01 (*1)

0161070

Jambuls/jambolans

0,01 (*1)

0161990

Others

0,01 (*1)

0162000

| (b) | inedible peel, small |
| --- | --- |

(b)

0,02 (*1)

0162010

Kiwi fruits (green, red, yellow)

0,15 (+)

0162020

Litchis/lychees

0,01 (*1)

0162030

Passionfruits/maracujas

0,01 (*1)

0162040

Prickly pears/cactus fruits

0,01 (*1)

0162050

Star apples/cainitos

0,01 (*1)

0162060

American persimmons/Virginia kaki

0,01 (*1)

0162990

Others

0,01 (*1)

0163000

| (c) | inedible peel, large |
| --- | --- |

(c)

0,01 (*1)

0163010

Avocados

0,02 (*1)

0163020

Bananas

0,02 (*1)

0163030

Mangoes

0,05

0163040

Papayas

0,07

0163050

Granate apples/pomegranates

0,02 (*1)

0163060

Cherimoyas

0,02 (*1)

0163070

Guavas

0,02 (*1)

0163080

Pineapples

0,02 (*1)

0163090

Breadfruits

0,02 (*1)

0163100

Durians

0,02 (*1)

0163110

Soursops/guanabanas

0,02 (*1)

0163990

Others

0,02 (*1)

0200000

VEGETABLES, FRESH or FROZEN

0210000

Root and tuber vegetables

0,01 (*1)

0211000

| (a) | potatoes |
| --- | --- |

(a)

0,02

0,3 (+)

0,03 (*1)

0,01 (*1)

0,02 (*1)

0,2

0212000

| (b) | tropical root and tuber vegetables |
| --- | --- |

(b)

0,02

0,01 (*1)

0,03 (*1)

0,01 (*1)

0,02 (*1)

0,01 (*1)

0212010

Cassava roots/manioc

0212020

Sweet potatoes

0212030

Yams

0212040

Arrowroots

0212990

Others

0213000

| (c) | other root and tuber vegetables except sugar beets |
| --- | --- |

(c)

0,02 (*1)

0213010

Beetroots

0,01 (*1)

(+)

0,2

0,01 (*1)

0,1

0,01 (*1)

0213020

Carrots

0,01 (*1)

(+)

0,03 (*1)

0,09 (+)

0,5

0,01 (*1)

0213030

Celeriacs/turnip rooted celeries

0,01 (*1)

(+)

0,03 (*1)

0,01 (*1)

0,5

0,01 (*1)

0213040

Horseradishes

0,01 (*1)

(+)

0,03 (*1)

0,01 (*1)

0,3

0,01 (*1)

0213050

Jerusalem artichokes

0,02

(+)

0,03 (*1)

0,01 (*1)

0,06

0,01 (*1)

0213060

Parsnips

0,01 (*1)

(+)

0,03 (*1)

0,01 (*1)

0,3

0,01 (*1)

0213070

Parsley roots/Hamburg roots parsley

0,01 (*1)

(+)

0,03 (*1)

0,09

0,1

0,01 (*1)

0213080

Radishes

0,01 (*1)

(+)

0,03 (*1)

0,01 (*1)

0,5

0,1 (+)

0213090

Salsifies

0,01 (*1)

(+)

0,03 (*1)

0,01 (*1)

0,1

0,01 (*1)

0213100

Swedes/rutabagas

0,01 (*1)

(+)

0,03 (*1)

0,01 (*1)

0,09

0,01 (*1)

0213110

Turnips

0,01 (*1)

(+)

0,03 (*1)

0,01 (*1)

0,09

0,01 (*1)

0213990

Others

0,01 (*1)

0,03 (*1)

0,01 (*1)

0,02 (*1)

0,01 (*1)

0220000

Bulb vegetables

0,01 (*1)

0,03 (*1)

0,01 (*1)

0,01 (*1)

0220010

Garlic

0,06 (+)

0,01 (*1)

0,3

0220020

Onions

0,06 (+)

0,2 (+)

1,5

0220030

Shallots

0,06 (+)

0,01 (*1)

0,3

0220040

Spring onions/green onions and Welsh onions

0,3 (+)

0,01 (*1)

1,5

0220990

Others

0,01 (*1)

0,01 (*1)

0,02 (*1)

0230000

Fruiting vegetables

0,03 (*1)

0,01 (*1)

0,01 (*1)

0,01 (*1)

0231000

| (a) | solanacea |
| --- | --- |

(a)

0231010

Tomatoes

0,7

0,07 (+)

0,3

0231020

Sweet peppers/bell peppers

1

0,2 (+)

0,5

0231030

Aubergines/eggplants

0,7

0,4 (+)

0,3

0231040

Okra/lady's fingers

1

0,01 (*1)

0,02 (*1)

0231990

Others

1

0,01 (*1)

0,02 (*1)

0232000

| (b) | cucurbits with edible peel |
| --- | --- |

(b)

0,08

0,2

0,5

0232010

Cucumbers

(+)

0232020

Gherkins

(+)

0232030

Courgettes

(+)

0232990

Others

0233000

| (c) | cucurbits with inedible peel |
| --- | --- |

(c)

0,01 (*1)

0,5

0233010

Melons

0,02 (*1) (+)

0233020

Pumpkins

0,2 (+)

0233030

Watermelons

0,02 (*1) (+)

0233990

Others

0,02 (*1)

0234000

| (d) | sweet corn |
| --- | --- |

(d)

0,01 (*1)

0,02 (*1) (+)

0,02 (*1)

0239000

| (e) | other fruiting vegetables |
| --- | --- |

(e)

0,01 (*1)

0,01 (*1)

0,02 (*1)

0240000

Brassica vegetables (excluding brassica roots and brassica baby leaf crops)

0,01 (*1)

0,03 (*1)

0,01 (*1)

0,01 (*1)

0,01 (*1)

0241000

| (a) | flowering brassica |
| --- | --- |

(a)

0,1

0,1

0241010

Broccoli

(+)

(+)

0241020

Cauliflowers

(+)

(+)

0241990

Others

0242000

| (b) | head brassica |
| --- | --- |

(b)

0242010

Brussels sprouts

0,01 (*1) (+)

0,3

(+)

0242020

Head cabbages

0,1 (+)

0,2

(+)

0242990

Others

0,01 (*1)

0,02 (*1)

0243000

| (c) | leafy brassica |
| --- | --- |

(c)

1,5

0243010

Chinese cabbages/pe-tsai

0,2 (+)

0243020

Kales

0,01 (*1) (+)

0243990

Others

0,01 (*1)

0244000

| (d) | kohlrabies |
| --- | --- |

(d)

0,01 (*1) (+)

0,02 (*1)

0250000

Leaf vegetables, herbs and edible flowers

0251000

| (a) | lettuces and salad plants |
| --- | --- |

(a)

0,01 (*1)

0,03 (*1)

0,01 (*1)

(+)

0,01 (*1)

0251010

Lamb's lettuces/corn salads

2 (+)

10

0,9

0251020

Lettuces

0,5 (+)

2

2

0251030

Escaroles/broad-leaved endives

0,1 (+)

0,4

0,9

0251040

Cresses and other sprouts and shoots

2 (+)

10

0,9

0251050

Land cresses

2 (+)

10

0,9

0251060

Roman rocket/rucola

2 (+)

10

0,9

0251070

Red mustards

2 (+)

10

0,9

0251080

Baby leaf crops (including brassica species)

2 (+)

10

0,9

0251990

Others

0,01 (*1)

10

0,9

0252000

| (b) | spinaches and similar leaves |
| --- | --- |

(b)

0,01 (*1)

0,01 (*1)

0,01 (*1)

0,01 (*1)

0,01 (*1)

0252010

Spinaches

(+)

0,1 (*1) (+)

0,6

0252020

Purslanes

(+)

0,03 (*1)

0,02 (*1)

0252030

Chards/beet leaves

(+)

0,3

1,5

0252990

Others

0,03 (*1)

0,02 (*1)

0253000

| (c) | grape leaves and similar species |
| --- | --- |

(c)

0,01 (*1)

2 (+)

0,03 (*1)

0,01 (*1)

0,02 (*1)

0,01 (*1)

0,01 (*1)

0254000

| (d) | watercresses |
| --- | --- |

(d)

0,01 (*1)

2 (+)

0,03 (*1)

0,01 (*1)

0,02 (*1)

0,01 (*1)

0,01 (*1)

0255000

| (e) | witloofs/Belgian endives |
| --- | --- |

(e)

0,01 (*1)

0,02 (*1) (+)

0,03 (*1) (+)

0,01 (*1)

0,09

0,01 (*1)

0,01 (*1)

0256000

| (f) | herbs and edible flowers |
| --- | --- |

(f)

0,02 (*1)

2

0,02 (*1)

2

0,02 (*1)

0,02 (*1)

0256010

Chervil

(+)

0,05 (*1)

0256020

Chives

(+)

0,05 (*1)

0256030

Celery leaves

(+)

0,05 (*1)

0256040

Parsley

(+)

1,5 (+)

0256050

Sage

(+)

1,5 (+)

0256060

Rosemary

(+)

1,5 (+)

0256070

Thyme

(+)

1,5 (+)

0256080

Basil and edible flowers

(+)

1 (+)

0256090

Laurel/bay leave

(+)

0,05 (*1)

0256100

Tarragon

(+)

0,05 (*1)

0256990

Others

0,05 (*1)

0260000

Legume vegetables

0,01 (*1)

0,2

0,01 (*1)

0,01 (*1)

0,01 (*1)

0260010

Beans (with pods)

(+)

0,1 (*1) (+)

0,6

0260020

Beans (without pods)

(+)

0,03 (*1)

0,02 (*1)

0260030

Peas (with pods)

(+)

0,1 (*1) (+)

0,6

0260040

Peas (without pods)

(+)

0,03 (*1)

0,15

0260050

Lentils

(+)

0,03 (*1)

0,02 (*1)

0260990

Others

0,03 (*1)

0,02 (*1)

0270000

Stem vegetables

0,01 (*1)

0,03 (*1)

0,01 (*1)

0,01 (*1)

0270010

Asparagus

0,01 (*1) (+)

0,01 (*1)

0,02 (*1)

0270020

Cardoons

0,01 (*1)

0,01 (*1)

0,02 (*1)

0270030

Celeries

0,3

0,01 (*1)

1,5

0270040

Florence fennels

0,3

0,01 (*1)

1,5

0270050

Globe artichokes

0,2 (+)

0,01 (*1)

2

0270060

Leeks

0,3 (+)

0,09

0,7

0270070

Rhubarbs

0,3

0,01 (*1)

0,02 (*1)

0270080

Bamboo shoots

0,01 (*1)

0,01 (*1)

0,02 (*1)

0270090

Palm hearts

0,01 (*1)

0,01 (*1)

0,02 (*1)

0270990

Others

0,01 (*1)

0,01 (*1)

0,02 (*1)

0280000

Fungi, mosses and lichens

0,01 (*1)

0,03 (*1)

0,01 (*1)

0,02 (*1)

0,01 (*1)

0,01 (*1)

0280010

Cultivated fungi

0,05 (+)

0280020

Wild fungi

0,01 (*1)

0280990

Mosses and lichens

0,01 (*1)

0290000

Algae and prokaryotes organisms

0,01 (*1)

0,01 (*1)

0,03 (*1)

0,01 (*1)

0,02 (*1)

0,01 (*1)

0,01 (*1)

0300000

PULSES

0,01 (*1)

0300010

Beans

0,2

0,6 (+)

0,03 (*1)

0,15 (+)

0,3

10 (+)

0300020

Lentils

0,2

1 (+)

0,03 (*1)

0,01 (*1)

0,5

0,02 (*1)

0300030

Peas

0,08

1 (+)

0,1 (*1) (+)

0,15 (+)

0,3

0,02 (*1)

0300040

Lupins/lupini beans

0,2

1 (+)

0,03 (*1)

0,01 (*1)

0,05

0,02 (*1)

0300990

Others

0,2

0,02 (*1)

0,03 (*1)

0,01 (*1)

0,3

0,02 (*1)

0400000

OILSEEDS AND OIL FRUITS

0,03 (*1)

0,01 (*1)

0401000

Oilseeds

0401010

Linseeds

0,15

0,02 (*1) (+)

0,01 (*1)

0,2

0,01 (*1)

0401020

Peanuts/groundnuts

0,01 (*1)

0,02 (*1)

0,01 (*1)

0,04

0,01 (*1)

0401030

Poppy seeds

0,15

0,2 (+)

0,01 (*1)

0,2

7

0401040

Sesame seeds

0,01 (*1)

0,02 (*1) (+)

0,01 (*1)

0,2

0,01 (*1)

0401050

Sunflower seeds

0,01 (*1)

0,05 (*1) (+)

0,4 (+)

0,3

0,01 (*1)

0401060

Rapeseeds/canola seeds

0,15

0,07 (*1) (+)

0,2 (+)

0,2

2

0401070

Soyabeans

0,04

0,02 (*1)

0,5

0,05

0,01 (*1)

0401080

Mustard seeds

0,15

0,07 (*1) (+)

0,01 (*1)

0,2

0,01 (*1)

0401090

Cotton seeds

0,15

0,02 (*1) (+)

0,01 (*1)

0,3

0,01 (*1)

0401100

Pumpkin seeds

0,01 (*1)

0,02 (*1) (+)

0,01 (*1)

0,02 (*1)

0,01 (*1)

0401110

Safflower seeds

0,01 (*1)

0,02 (*1) (+)

0,01 (*1)

0,2

0,01 (*1)

0401120

Borage seeds

0,01 (*1)

0,2 (+)

0,01 (*1)

0,2

0,01 (*1)

0401130

Gold of pleasure seeds

0,15

0,07 (*1) (+)

0,01 (*1)

0,2

0,01 (*1)

0401140

Hemp seeds

0,01 (*1)

0,2 (+)

0,01 (*1)

0,02 (*1)

0,01 (*1)

0401150

Castor beans

0,01 (*1)

0,2 (+)

0,01 (*1)

0,2

0,01 (*1)

0401990

Others

0,01 (*1)

0,02 (*1)

0,01 (*1)

0,02 (*1)

0,01 (*1)

0402000

Oil fruits

0,01 (*1)

0,01 (*1)

0,02 (*1)

0,01 (*1)

0402010

Olives for oil production

0,6 (+)

0402020

Oil palms kernels

0,02 (*1)

0402030

Oil palms fruits

0,02 (*1)

0402040

Kapok

0,02 (*1)

0402990

Others

0,02 (*1)

0500000

CEREALS

0,03 (*1)

0,01 (*1)

0,01 (*1)

0500010

Barley

1,5

2 (+)

1

3

0500020

Buckwheat and other pseudo-cereals

0,01 (*1)

2 (+)

0,02 (*1)

0,02 (*1)

0500030

Maize/corn

0,02

2 (+)

0,02 (*1)

0,02 (*1)

0500040

Common millet/proso millet

0,01 (*1)

2 (+)

0,02 (*1)

0,02 (*1)

0500050

Oat

1,5

2 (+)

1

3

0500060

Rice

0,01 (*1)

1 (+)

0,02 (*1)

0,02 (*1)

0500070

Rye

0,1

2 (+)

0,2

0,5

0500080

Sorghum

0,01 (*1)

2 (+)

0,5

0,02 (*1)

0500090

Wheat

0,1

1 (+)

0,2

3

0500990

Others

0,01 (*1)

0,02 (*1)

0,02 (*1)

0,02 (*1)

0600000

TEAS, COFFEE, HERBAL INFUSIONS, COCOA AND CAROBS

0,05 (*1)

0,05 (*1)

0,05 (*1)

0,05 (*1)

0610000

Teas

5 (+)

0,1 (*1)

0,1 (*1)

0620000

Coffee beans

0,1 (*1)

0,1 (*1)

0,3 (+)

0630000

Herbal infusions from

0,1 (*1)

0631000

| (a) | flowers |
| --- | --- |

(a)

15

15 (+)

0631010

Chamomile

(+)

0631020

Hibiscus/roselle

(+)

0631030

Rose

(+)

0631040

Jasmine

(+)

0631050

Lime/linden

(+)

0631990

Others

0632000

| (b) | leaves and herbs |
| --- | --- |

(b)

15

15 (+)

0632010

Strawberry

(+)

0632020

Rooibos

(+)

0632030

Mate/maté

(+)

0632990

Others

0633000

| (c) | roots |
| --- | --- |

(c)

0,3

0,1 (*1)

0633010

Valerian

(+)

0633020

Ginseng

(+)

0633990

Others

0639000

| (d) | any other parts of the plant |
| --- | --- |

(d)

0,1 (*1)

0,1 (*1)

0640000

Cocoa beans

0,1 (*1)

0,1 (*1)

0,1 (*1)

0650000

Carobs/Saint John's breads

0,1 (*1)

0,1 (*1)

0,1 (*1)

0700000

HOPS

0,05 (*1)

0,1 (*1)

0,1 (*1)

0,05 (*1)

15

0,05 (*1)

0,05 (*1)

0800000

SPICES

0810000

Seed spices

0,05 (*1)

0,1 (*1)

0,6 (+)

0,05 (*1)

0,1 (*1)

0,05 (*1)

0,05 (*1)

0810010

Anise/aniseed

0810020

Black caraway/black cumin

0810030

Celery

0810040

Coriander

0810050

Cumin

0810060

Dill

0810070

Fennel

0810080

Fenugreek

0810090

Nutmeg

0810990

Others

0820000

Fruit spices

0,05 (*1)

15

0,1 (*1)

0,05 (*1)

0,1 (*1)

0,05 (*1)

0,05 (*1)

0820010

Allspice/pimento

(+)

0820020

Sichuan pepper

(+)

0820030

Caraway

(+)

0820040

Cardamom

(+)

0820050

Juniper berry

(+)

0820060

Peppercorn (black, green and white)

(+)

0820070

Vanilla

(+)

0820080

Tamarind

(+)

0820990

Others

0830000

Bark spices

0,05 (*1)

0,1 (*1)

0,1 (*1)

0,05 (*1)

0,1 (*1)

0,05 (*1)

0,05 (*1)

0830010

Cinnamon

0830990

Others

0840000

Root and rhizome spices

0,1 (*1)

0840010

Liquorice

0,05 (*1)

0,5 (+)

0,05 (*1)

0,1 (*1)

0,05 (*1)

0,05 (*1)

0840020

Ginger

0,15

0,5 (+)

0,05 (*1)

0,1 (*1)

0,05 (*1)

0,05 (*1)

0840030

Turmeric/curcuma

0,15

0,5 (+)

0,05 (*1)

0,1 (*1)

0,05 (*1)

0,05 (*1)

0840040

Horseradish

(+)

(+)

(+)

(+)

(+)

(+)

(+)

0840990

Others

0,05 (*1)

0,5

0,05 (*1)

0,1 (*1)

0,05 (*1)

0,05 (*1)

0850000

Bud spices

0,05 (*1)

15

0,1 (*1)

0,05 (*1)

0,1 (*1)

0,05 (*1)

0,05 (*1)

0850010

Cloves

(+)

0850020

Capers

(+)

0850990

Others

0860000

Flower pistil spices

0,05 (*1)

15

0,1 (*1)

0,05 (*1)

0,1 (*1)

0,05 (*1)

0,05 (*1)

0860010

Saffron

(+)

0860990

Others

0870000

Aril spices

0,05 (*1)

0,1 (*1)

0,1 (*1)

0,05 (*1)

0,1 (*1)

0,05 (*1)

0,05 (*1)

0870010

Mace

0870990

Others

0900000

SUGAR PLANTS

0,01 (*1)

0900010

Sugar beet roots

0,01 (*1)

0,02 (*1) (+)

0,2

0,2 (+)

0,2

0,01 (*1)

0900020

Sugar canes

0,04

0,01 (*1)

0,03 (*1)

0,01 (*1)

0,02 (*1)

0,5

0900030

Chicory roots

0,01 (*1)

0,04 (+)

0,1 (*1) (+)

0,01 (*1)

0,08

0,01 (*1)

0900990

Others

0,01 (*1)

0,01 (*1)

0,03 (*1)

0,01 (*1)

0,02 (*1)

0,01 (*1)

1000000

PRODUCTS OF ANIMAL ORIGIN -TERRESTRIAL ANIMALS

1010000

Tissues from

0,03 (*1)

0,05 (*1)

0,01 (*1)

1011000

| (a) | swine |
| --- | --- |

(a)

0,01 (*1)

1011010

Muscle

0,03 (+)

(+)

0,01 (*1) (+)

0,01 (*1)

1011020

Fat tissue

0,5 (+)

(+)

0,01 (*1) (+)

0,01 (*1)

1011030

Liver

0,03 (*1) (+)

(+)

0,03 (+)

0,01 (*1)

1011040

Kidney

0,03 (*1) (+)

(+)

0,06 (+)

0,05

1011050

Edible offals (other than liver and kidney)

0,5 (+)

0,06

0,01 (*1)

1011990

Others

0,02 (*1)

0,01 (*1)

0,01 (*1)

1012000

| (b) | bovine |
| --- | --- |

(b)

1012010

Muscle

0,01 (*1)

0,03 (+)

(+)

0,01 (*1) (+)

0,01 (*1)

1012020

Fat tissue

0,02

0,5 (+)

(+)

0,01 (*1) (+)

0,01 (*1)

1012030

Liver

0,06

0,03 (*1) (+)

(+)

0,03 (+)

0,01 (*1)

1012040

Kidney

0,01 (*1)

0,03 (*1) (+)

(+)

0,07 (+)

0,05

1012050

Edible offals (other than liver and kidney)

0,01 (*1)

0,5 (+)

0,07

0,01 (*1)

1012990

Others

0,01 (*1)

0,02 (*1)

0,01 (*1)

0,01 (*1)

1013000

| (c) | sheep |
| --- | --- |

(c)

1013010

Muscle

0,01 (*1)

0,03 (+)

(+)

0,01 (*1) (+)

0,01 (*1)

1013020

Fat tissue

0,02

0,5 (+)

(+)

0,01 (*1) (+)

0,01 (*1)

1013030

Liver

0,06

0,03 (*1) (+)

(+)

0,03 (+)

0,01 (*1)

1013040

Kidney

0,01 (*1)

0,03 (*1) (+)

(+)

0,07 (+)

0,05

1013050

Edible offals (other than liver and kidney)

0,01 (*1)

0,5 (+)

0,07

0,01 (*1)

1013990

Others

0,01 (*1)

0,02 (*1)

0,01 (*1)

0,01 (*1)

1014000

| (d) | goat |
| --- | --- |

(d)

1014010

Muscle

0,01 (*1)

0,03 (+)

(+)

0,01 (*1) (+)

0,01 (*1)

1014020

Fat tissue

0,02

0,5 (+)

(+)

0,01 (*1) (+)

0,01 (*1)

1014030

Liver

0,06

0,03 (*1) (+)

(+)

0,03 (+)

0,01 (*1)

1014040

Kidney

0,01 (*1)

0,03 (*1) (+)

(+)

0,07 (+)

0,05

1014050

Edible offals (other than liver and kidney)

0,01 (*1)

0,5 (+)

0,07

0,01 (*1)

1014990

Others

0,01 (*1)

0,02 (*1)

0,01 (*1)

0,01 (*1)

1015000

| (e) | equine |
| --- | --- |

(e)

1015010

Muscle

0,01 (*1)

0,03

0,01 (*1)

0,01 (*1)

1015020

Fat tissue

0,02

0,5

0,01 (*1)

0,01 (*1)

1015030

Liver

0,06

0,03 (*1)

0,03

0,01 (*1)

1015040

Kidney

0,01 (*1)

0,03 (*1)

0,07

0,05

1015050

Edible offals (other than liver and kidney)

0,01 (*1)

0,5

0,07

0,01 (*1)

1015990

Others

0,01 (*1)

0,02 (*1)

0,01 (*1)

0,01 (*1)

1016000

| (f) | poultry |
| --- | --- |

(f)

0,01 (*1)

1016010

Muscle

0,02 (*1) (+)

0,01 (*1) (+)

0,01 (*1)

1016020

Fat tissue

0,1 (+)

0,015 (+)

0,01 (*1)

1016030

Liver

0,02 (*1) (+)

0,03 (+)

0,05

1016040

Kidney

0,02 (*1) (+)

0,01 (*1)

0,05

1016050

Edible offals (other than liver and kidney)

0,02 (*1) (+)

0,03

0,05

1016990

Others

0,02 (*1)

0,01 (*1)

0,01 (*1)

1017000

| (g) | other farmed terrestrial animals |
| --- | --- |

(g)

1017010

Muscle

0,01 (*1)

0,03

0,01 (*1)

0,01 (*1)

1017020

Fat tissue

0,02

0,5

0,01 (*1)

0,01 (*1)

1017030

Liver

0,06

0,03 (*1)

0,03

0,01 (*1)

1017040

Kidney

0,01 (*1)

0,03 (*1)

0,07

0,05

1017050

Edible offals (other than liver and kidney)

0,01 (*1)

0,5

0,07

0,01 (*1)

1017990

Others

0,01 (*1)

0,02 (*1)

0,01 (*1)

0,01 (*1)

1020000

Milk

0,01 (*1)

0,05

0,03 (*1)

0,015

0,01 (*1)

0,01 (*1)

0,01

1020010

Cattle

(+)

(+)

(+)

1020020

Sheep

(+)

(+)

(+)

1020030

Goat

(+)

(+)

(+)

1020040

Horse

1020990

Others

1030000

Birds eggs

0,01 (*1)

0,02 (*1)

0,03 (*1)

0,01 (*1) (+)

0,05 (*1)

0,01 (*1)

0,01 (*1)

1030010

Chicken

(+)

1030020

Duck

(+)

1030030

Geese

(+)

1030040

Quail

(+)

1030990

Others

1040000

Honey and other apiculture products

0,05 (*1)

0,05 (*1)

0,05 (*1)

0,05 (*1)

0,05 (*1)

0,05 (*1)

0,05 (*1)

1050000

Amphibians and Reptiles

0,01 (*1)

0,02 (*1)

0,03 (*1)

0,01 (*1)

0,05 (*1)

0,01 (*1)

0,01 (*1)

1060000

Terrestrial invertebrate animals

0,01 (*1)

0,02 (*1)

0,03 (*1)

0,01 (*1)

0,05 (*1)

0,01 (*1)

0,01 (*1)

1070000

Wild terrestrial vertebrate animals

0,01 (*1)

0,02 (*1)

0,03 (*1)

0,01 (*1)

0,05 (*1)

0,01 (*1)

0,01 (*1)

| (**) | Pesticide-code combination for which the MRL as set in Annex III Part B applies. |
| --- | --- |

(**)

Pesticide-code combination for which the MRL as set in Annex III Part B applies.

| (F) | = | Fat soluble |
| --- | --- | --- |

(F)

=

Fat soluble

Benzovindiflupyr

| (+) | The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.







  0840040 | Horseradish |
| --- | --- | --- |

(+)

The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.

0840040

Horseradish

Deltamethrin (cis-deltamethrin) (F)

| (+) | The European Food Safety Authority identified some information on analytical methods and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.







  0110010 | Grapefruits |
| --- | --- | --- |
| 0110020 | Oranges |
| 0110030 | Lemons |
| 0110040 | Limes |
| 0110050 | Mandarins |
| 0120010 | Almonds |
| 0120020 | Brazil nuts |
| 0120030 | Cashew nuts |
| 0120040 | Chestnuts |
| 0120050 | Coconuts |
| 0120060 | Hazelnuts/cobnuts |
| 0120070 | Macadamias |
| 0120080 | Pecans |
| 0120090 | Pine nut kernels |
| 0120100 | Pistachios |
| 0120110 | Walnuts |
| 0130010 | Apples |
| 0130020 | Pears |
| 0130030 | Quinces |
| 0130040 | Medlars |
| 0130050 | Loquats/Japanese medlars |
| 0140010 | Apricots |
| 0140020 | Cherries (sweet) |
| 0140030 | Peaches |
| 0140040 | Plums |
| 0151010 | Table grapes |
| 0151020 | Wine grapes |
| 0152000 | (b) | strawberries |

(+)

The European Food Safety Authority identified some information on analytical methods and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.

0110010

Grapefruits

0110020

Oranges

0110030

Lemons

0110040

Limes

0110050

Mandarins

0120010

Almonds

0120020

Brazil nuts

0120030

Cashew nuts

0120040

Chestnuts

0120050

Coconuts

0120060

Hazelnuts/cobnuts

0120070

Macadamias

0120080

Pecans

0120090

Pine nut kernels

0120100

Pistachios

0120110

Walnuts

0130010

Apples

0130020

Pears

0130030

Quinces

0130040

Medlars

0130050

Loquats/Japanese medlars

0140010

Apricots

0140020

Cherries (sweet)

0140030

Peaches

0140040

Plums

0151010

Table grapes

0151020

Wine grapes

0152000

(b)

0153010

Blackberries

0153020

Dewberries

0153030

Raspberries (red and yellow)

0154010

Blueberries

0154020

Cranberries

0154030

Currants (black, red and white)

0154040

Gooseberries (green, red and yellow)

0154050

Rose hips

0154060

Mulberries (black and white)

0154070

Azaroles/Mediterranean medlars

0154080

Elderberries

0161030

Table olives

0162010

Kiwi fruits (green, red, yellow)

| (+) | The European Food Safety Authority identified some information on analytical methods, processing trials and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.







  0211000 | (a) | potatoes |
| --- | --- | --- | --- |

(+)

The European Food Safety Authority identified some information on analytical methods, processing trials and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.

0211000

(a)

| (+) | The European Food Safety Authority identified some information on analytical methods and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.







  0213010 | Beetroots |
| --- | --- | --- |
| 0213020 | Carrots |
| 0213030 | Celeriacs/turnip rooted celeries |
| 0213040 | Horseradishes |
| 0213050 | Jerusalem artichokes |
| 0213060 | Parsnips |
| 0213070 | Parsley roots/Hamburg roots parsley |
| 0213080 | Radishes |
| 0213090 | Salsifies |
| 0213100 | Swedes/rutabagas |
| 0213110 | Turnips |
| 0220010 | Garlic |
| 0220020 | Onions |
| 0220030 | Shallots |
| 0220040 | Spring onions/green onions and Welsh onions |
| 0231010 | Tomatoes |
| 0231020 | Sweet peppers/bell peppers |
| 0231030 | Aubergines/eggplants |
| 0232010 | Cucumbers |
| 0232020 | Gherkins |
| 0232030 | Courgettes |
| 0233010 | Melons |
| 0233020 | Pumpkins |
| 0233030 | Watermelons |
| 0234000 | (d) | sweet corn |

(+)

The European Food Safety Authority identified some information on analytical methods and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.

0213010

Beetroots

0213020

Carrots

0213030

Celeriacs/turnip rooted celeries

0213040

Horseradishes

0213050

Jerusalem artichokes

0213060

Parsnips

0213070

Parsley roots/Hamburg roots parsley

0213080

Radishes

0213090

Salsifies

0213100

Swedes/rutabagas

0213110

Turnips

0220010

Garlic

0220020

Onions

0220030

Shallots

0220040

Spring onions/green onions and Welsh onions

0231010

Tomatoes

0231020

Sweet peppers/bell peppers

0231030

Aubergines/eggplants

0232010

Cucumbers

0232020

Gherkins

0232030

Courgettes

0233010

Melons

0233020

Pumpkins

0233030

Watermelons

0234000

(d)

0241010

Broccoli

0241020

Cauliflowers

0242010

Brussels sprouts

0242020

Head cabbages

0243010

Chinese cabbages/pe-tsai

0243020

Kales

0244000

| (d) | kohlrabies |
| --- | --- |

(d)

0251010

Lamb's lettuces/corn salads

0251020

Lettuces

0251030

Escaroles/broad-leaved endives

0251040

Cresses and other sprouts and shoots

0251050

Land cresses

0251060

Roman rocket/rucola

0251070

Red mustards

0251080

Baby leaf crops (including brassica species)

0252010

Spinaches

0252020

Purslanes

0252030

Chards/beet leaves

0253000

| (c) | grape leaves and similar species |
| --- | --- |

(c)

0254000

| (d) | watercresses |
| --- | --- |

(d)

0255000

| (e) | witloofs/Belgian endives |
| --- | --- |

(e)

0256010

Chervil

0256020

Chives

0256030

Celery leaves

0256040

Parsley

0256050

Sage

0256060

Rosemary

0256070

Thyme

0256080

Basil and edible flowers

0256090

Laurel/bay leave

0256100

Tarragon

0260010

Beans (with pods)

0260020

Beans (without pods)

0260030

Peas (with pods)

0260040

Peas (without pods)

0260050

Lentils

| (+) | The European Food Safety Authority identified some information on analytical methods as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.







  0270010 | Asparagus |
| --- | --- | --- |

(+)

The European Food Safety Authority identified some information on analytical methods as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.

0270010

Asparagus

| (+) | The European Food Safety Authority identified some information on analytical methods and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.







  0270050 | Globe artichokes |
| --- | --- | --- |
| 0270060 | Leeks |
| 0280010 | Cultivated fungi |

(+)

The European Food Safety Authority identified some information on analytical methods and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.

0270050

Globe artichokes

0270060

Leeks

0280010

Cultivated fungi

| (+) | The European Food Safety Authority identified some information on analytical methods, storage conditions of samples and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.







  0300010 | Beans |
| --- | --- | --- |
| 0300020 | Lentils |
| 0300030 | Peas |
| 0300040 | Lupins/lupini beans |

(+)

The European Food Safety Authority identified some information on analytical methods, storage conditions of samples and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.

0300010

Beans

0300020

Lentils

0300030

Peas

0300040

Lupins/lupini beans

| (+) | The European Food Safety Authority identified some information on analytical methods and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.







  0401010 | Linseeds |
| --- | --- | --- |
| 0401030 | Poppy seeds |
| 0401040 | Sesame seeds |
| 0401050 | Sunflower seeds |
| 0401060 | Rapeseeds/canola seeds |
| 0401080 | Mustard seeds |
| 0401090 | Cotton seeds |
| 0401100 | Pumpkin seeds |
| 0401110 | Safflower seeds |
| 0401120 | Borage seeds |
| 0401130 | Gold of pleasure seeds |
| 0401140 | Hemp seeds |
| 0401150 | Castor beans |
| 0402010 | Olives for oil production |

(+)

The European Food Safety Authority identified some information on analytical methods and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.

0401010

Linseeds

0401030

Poppy seeds

0401040

Sesame seeds

0401050

Sunflower seeds

0401060

Rapeseeds/canola seeds

0401080

Mustard seeds

0401090

Cotton seeds

0401100

Pumpkin seeds

0401110

Safflower seeds

0401120

Borage seeds

0401130

Gold of pleasure seeds

0401140

Hemp seeds

0401150

Castor beans

0402010

Olives for oil production

| (+) | The European Food Safety Authority identified some information on analytical methods, storage conditions of samples and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.







  0500010 | Barley |
| --- | --- | --- |
| 0500020 | Buckwheat and other pseudo-cereals |
| 0500030 | Maize/corn |
| 0500040 | Common millet/proso millet |
| 0500050 | Oat |
| 0500060 | Rice |
| 0500070 | Rye |
| 0500080 | Sorghum |
| 0500090 | Wheat |

(+)

The European Food Safety Authority identified some information on analytical methods, storage conditions of samples and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.

0500010

Barley

0500020

Buckwheat and other pseudo-cereals

0500030

Maize/corn

0500040

Common millet/proso millet

0500050

Oat

0500060

Rice

0500070

Rye

0500080

Sorghum

0500090

Wheat

| (+) | The European Food Safety Authority identified some information on analytical methods and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.







  0610000 | Teas |
| --- | --- | --- |
| 0631010 | Chamomile |
| 0631020 | Hibiscus/roselle |
| 0631030 | Rose |
| 0631040 | Jasmine |
| 0631050 | Lime/linden |
| 0632010 | Strawberry |
| 0632020 | Rooibos |
| 0632030 | Mate/maté |
| 0633010 | Valerian |
| 0633020 | Ginseng |
| 0820010 | Allspice/pimento |
| 0820020 | Sichuan pepper |
| 0820030 | Caraway |
| 0820040 | Cardamom |
| 0820050 | Juniper berry |
| 0820060 | Peppercorn (black, green and white) |
| 0820070 | Vanilla |
| 0820080 | Tamarind |
| 0840010 | Liquorice |
| 0840020 | Ginger |
| 0840030 | Turmeric/curcuma |

(+)

The European Food Safety Authority identified some information on analytical methods and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.

0610000

Teas

0631010

Chamomile

0631020

Hibiscus/roselle

0631030

Rose

0631040

Jasmine

0631050

Lime/linden

0632010

Strawberry

0632020

Rooibos

0632030

Mate/maté

0633010

Valerian

0633020

Ginseng

0820010

Allspice/pimento

0820020

Sichuan pepper

0820030

Caraway

0820040

Cardamom

0820050

Juniper berry

0820060

Peppercorn (black, green and white)

0820070

Vanilla

0820080

Tamarind

0840010

Liquorice

0840020

Ginger

0840030

Turmeric/curcuma

| (+) | The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.







  0840040 | Horseradish |
| --- | --- | --- |

(+)

The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.

0840040

Horseradish

| (+) | The European Food Safety Authority identified some information on analytical methods and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.







  0850010 | Cloves |
| --- | --- | --- |
| 0850020 | Capers |
| 0860010 | Saffron |
| 0900010 | Sugar beet roots |
| 0900030 | Chicory roots |

(+)

The European Food Safety Authority identified some information on analytical methods and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.

0850010

Cloves

0850020

Capers

0860010

Saffron

0900010

Sugar beet roots

0900030

Chicory roots

| (+) | The European Food Safety Authority identified some information on analytical methods and livestock metabolism as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.







  1011010 | Muscle |
| --- | --- | --- |
| 1011020 | Fat tissue |
| 1011030 | Liver |
| 1011040 | Kidney |
| 1011050 | Edible offals (other than liver and kidney) |

(+)

The European Food Safety Authority identified some information on analytical methods and livestock metabolism as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.

1011010

Muscle

1011020

Fat tissue

1011030

Liver

1011040

Kidney

1011050

Edible offals (other than liver and kidney)

| (+) | The European Food Safety Authority identified some information on analytical methods, livestock metabolism and livestock feeding studies as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.







  1012010 | Muscle |
| --- | --- | --- |
| 1012020 | Fat tissue |
| 1012030 | Liver |
| 1012040 | Kidney |
| 1012050 | Edible offals (other than liver and kidney) |
| 1013010 | Muscle |
| 1013020 | Fat tissue |
| 1013030 | Liver |
| 1013040 | Kidney |
| 1013050 | Edible offals (other than liver and kidney) |
| 1014010 | Muscle |
| 1014020 | Fat tissue |
| 1014030 | Liver |
| 1014040 | Kidney |
| 1014050 | Edible offals (other than liver and kidney) |
| 1016010 | Muscle |
| 1016020 | Fat tissue |
| 1016030 | Liver |
| 1016040 | Kidney |
| 1016050 | Edible offals (other than liver and kidney) |
| 1020010 | Cattle |
| 1020020 | Sheep |
| 1020030 | Goat |
| 1030010 | Chicken |
| 1030020 | Duck |
| 1030030 | Geese |
| 1030040 | Quail |

(+)

The European Food Safety Authority identified some information on analytical methods, livestock metabolism and livestock feeding studies as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 18 October 2018, or, if that information is not submitted by that date, the lack of it.

1012010

Muscle

1012020

Fat tissue

1012030

Liver

1012040

Kidney

1012050

Edible offals (other than liver and kidney)

1013010

Muscle

1013020

Fat tissue

1013030

Liver

1013040

Kidney

1013050

Edible offals (other than liver and kidney)

1014010

Muscle

1014020

Fat tissue

1014030

Liver

1014040

Kidney

1014050

Edible offals (other than liver and kidney)

1016010

Muscle

1016020

Fat tissue

1016030

Liver

1016040

Kidney

1016050

Edible offals (other than liver and kidney)

1020010

Cattle

1020020

Sheep

1020030

Goat

1030010

Chicken

1030020

Duck

1030030

Geese

1030040

Quail

Ethofumesate (Sum of ethofumesate, 2-keto–ethofumesate, open-ring-2-keto-ethofumesate and its conjugate, expressed as ethofumesate)

| (+) | The European Food Safety Authority identified some information on analytical methods, metabolism, residue trials and storage stability as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 29 June 2018, or, if that information is not submitted by that date, the lack of it.







  0252010 | Spinaches |
| --- | --- | --- |
| 0255000 | (e) | witloofs/Belgian endives |

(+)

The European Food Safety Authority identified some information on analytical methods, metabolism, residue trials and storage stability as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 29 June 2018, or, if that information is not submitted by that date, the lack of it.

0252010

Spinaches

0255000

(e)

0256040

Parsley

0256050

Sage

0256060

Rosemary

0256070

Thyme

0256080

Basil and edible flowers

0260010

Beans (with pods)

0260030

Peas (with pods)

0300030

Peas

0631000

| (a) | flowers |
| --- | --- |

(a)

0631010

Chamomile

0631020

Hibiscus/roselle

0631030

Rose

0631040

Jasmine

0631050

Lime/linden

0631990

Others

0632000

| (b) | leaves and herbs |
| --- | --- |

(b)

0632010

Strawberry

0632020

Rooibos

0632030

Mate/maté

0632990

Others

0810000

Seed spices

0810010

Anise/aniseed

0810020

Black caraway/black cumin

0810030

Celery

0810040

Coriander

0810050

Cumin

0810060

Dill

0810070

Fennel

0810080

Fenugreek

0810090

Nutmeg

0810990

Others

| (+) | The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.







  0840040 | Horseradish |
| --- | --- | --- |

(+)

The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.

0840040

Horseradish

| (+) | The European Food Safety Authority identified some information on analytical methods, metabolism, residue trials and storage stability as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 29 June 2018, or, if that information is not submitted by that date, the lack of it.







  0900030 | Chicory roots |
| --- | --- | --- |

(+)

The European Food Safety Authority identified some information on analytical methods, metabolism, residue trials and storage stability as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 29 June 2018, or, if that information is not submitted by that date, the lack of it.

0900030

Chicory roots

| (+) | The European Food Safety Authority identified some information on analytical methods, metabolism and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 29 June 2018, or, if that information is not submitted by that date, the lack of it.







  1011010 | Muscle |
| --- | --- | --- |
| 1011020 | Fat tissue |
| 1011030 | Liver |
| 1011040 | Kidney |
| 1012010 | Muscle |
| 1012020 | Fat tissue |
| 1012030 | Liver |
| 1012040 | Kidney |
| 1013010 | Muscle |
| 1013020 | Fat tissue |
| 1013030 | Liver |
| 1013040 | Kidney |
| 1014010 | Muscle |
| 1014020 | Fat tissue |
| 1014030 | Liver |
| 1014040 | Kidney |
| 1020010 | Cattle |
| 1020020 | Sheep |
| 1020030 | Goat |

(+)

The European Food Safety Authority identified some information on analytical methods, metabolism and residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 29 June 2018, or, if that information is not submitted by that date, the lack of it.

1011010

Muscle

1011020

Fat tissue

1011030

Liver

1011040

Kidney

1012010

Muscle

1012020

Fat tissue

1012030

Liver

1012040

Kidney

1013010

Muscle

1013020

Fat tissue

1013030

Liver

1013040

Kidney

1014010

Muscle

1014020

Fat tissue

1014030

Liver

1014040

Kidney

1020010

Cattle

1020020

Sheep

1020030

Goat

Haloxyfop (Sum of haloxyfop, its esters, salts and conjugates expressed as haloxyfop (sum of the R- and S- isomers at any ratio)) (F) (R)

| (R) | = | The residue definition differs for the following combinations pesticide-code number:
  Haloxyfop — code 1000000 except 1040000 : Sum of haloxyfop, its salts and conjugates expressed as haloxyfop (sum of the R- and S- isomers at any ratio) |
| --- | --- | --- |

(R)

=

The residue definition differs for the following combinations pesticide-code number:

Haloxyfop — code 1000000 except 1040000 : Sum of haloxyfop, its salts and conjugates expressed as haloxyfop (sum of the R- and S- isomers at any ratio)

| (+) | The European Food Safety Authority identified some information on analytical methods, storage conditions used in the residue trials, analytical methods used in the residue trials, analytical methods used in the storage stability studies as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.







  0213020 | Carrots |
| --- | --- | --- |
| 0220020 | Onions |
| 0300010 | Beans |
| 0300030 | Peas |

(+)

The European Food Safety Authority identified some information on analytical methods, storage conditions used in the residue trials, analytical methods used in the residue trials, analytical methods used in the storage stability studies as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.

0213020

Carrots

0220020

Onions

0300010

Beans

0300030

Peas

| (+) | The European Food Safety Authority identified some information on analytical methods, nature of residues in processed commodities, storage conditions used in the residue trials, analytical methods used in the residue trials, analytical methods used in the storage stability studies as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.







  0401050 | Sunflower seeds |
| --- | --- | --- |

(+)

The European Food Safety Authority identified some information on analytical methods, nature of residues in processed commodities, storage conditions used in the residue trials, analytical methods used in the residue trials, analytical methods used in the storage stability studies as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.

0401050

Sunflower seeds

| (+) | The European Food Safety Authority identified some information on analytical methods, nature of residues in processed commodities, residue trials, storage conditions used in the residue trials, analytical methods used in the residue trials, analytical methods used in the storage stability studies and the northern Good Agricultural Practice as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.







  0401060 | Rapeseeds/canola seeds |
| --- | --- | --- |

(+)

The European Food Safety Authority identified some information on analytical methods, nature of residues in processed commodities, residue trials, storage conditions used in the residue trials, analytical methods used in the residue trials, analytical methods used in the storage stability studies and the northern Good Agricultural Practice as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.

0401060

Rapeseeds/canola seeds

| (+) | The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.







  0840040 | Horseradish |
| --- | --- | --- |

(+)

The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.

0840040

Horseradish

| (+) | The European Food Safety Authority identified some information on analytical methods, nature of residues in processed commodities, residue trials, storage conditions used in the residue trials, analytical methods used in the residue trials, analytical methods used in the storage stability studies as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.







  0900010 | Sugar beet roots |
| --- | --- | --- |

(+)

The European Food Safety Authority identified some information on analytical methods, nature of residues in processed commodities, residue trials, storage conditions used in the residue trials, analytical methods used in the residue trials, analytical methods used in the storage stability studies as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.

0900010

Sugar beet roots

| (+) | The European Food Safety Authority identified some information on storage stability and analytical methods as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.







  1011010 | Muscle |
| --- | --- | --- |
| 1011020 | Fat tissue |
| 1011030 | Liver |
| 1011040 | Kidney |
| 1012010 | Muscle |
| 1012020 | Fat tissue |
| 1012030 | Liver |
| 1012040 | Kidney |
| 1013010 | Muscle |
| 1013020 | Fat tissue |
| 1013030 | Liver |
| 1013040 | Kidney |
| 1014010 | Muscle |
| 1014020 | Fat tissue |
| 1014030 | Liver |
| 1014040 | Kidney |
| 1016010 | Muscle |
| 1016020 | Fat tissue |
| 1016030 | Liver |

(+)

The European Food Safety Authority identified some information on storage stability and analytical methods as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.

1011010

Muscle

1011020

Fat tissue

1011030

Liver

1011040

Kidney

1012010

Muscle

1012020

Fat tissue

1012030

Liver

1012040

Kidney

1013010

Muscle

1013020

Fat tissue

1013030

Liver

1013040

Kidney

1014010

Muscle

1014020

Fat tissue

1014030

Liver

1014040

Kidney

1016010

Muscle

1016020

Fat tissue

1016030

Liver

| (+) | The European Food Safety Authority identified some information on storage stability, the nature of residues in processed commodities and analytical methods as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.







  1020010 | Cattle |
| --- | --- | --- |
| 1020020 | Sheep |
| 1020030 | Goat |

(+)

The European Food Safety Authority identified some information on storage stability, the nature of residues in processed commodities and analytical methods as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.

1020010

Cattle

1020020

Sheep

1020030

Goat

| (+) | The European Food Safety Authority identified some information on storage stability and analytical methods as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.







  1030000 | Birds eggs |
| --- | --- | --- |
| 1030010 | Chicken |
| 1030020 | Duck |
| 1030030 | Geese |
| 1030040 | Quail |
| 1030990 | Others |

(+)

The European Food Safety Authority identified some information on storage stability and analytical methods as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 19 November 2017, or, if that information is not submitted by that date, the lack of it.

1030000

Birds eggs

1030010

Chicken

1030020

Duck

1030030

Geese

1030040

Quail

1030990

Others

Pyraclostrobin (F)

| (+) | The European Food Safety Authority identified some information on residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 13 July 2015, or, if that information is not submitted by that date, the lack of it.







  0151010 | Table grapes |
| --- | --- | --- |

(+)

The European Food Safety Authority identified some information on residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 13 July 2015, or, if that information is not submitted by that date, the lack of it.

0151010

Table grapes

| (+) | The European Food Safety Authority identified some information on analytical methods as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 13 July 2015, or, if that information is not submitted by that date, the lack of it.







  0620000 | Coffee beans |
| --- | --- | --- |

(+)

The European Food Safety Authority identified some information on analytical methods as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 13 July 2015, or, if that information is not submitted by that date, the lack of it.

0620000

Coffee beans

| (+) | The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.







  0840040 | Horseradish |
| --- | --- | --- |

(+)

The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.

0840040

Horseradish

Tolclofos-methyl (F)

| (+) | The European Food Safety Authority identified some information on crop metabolism as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 6 February 2018, or, if that information is not submitted by that date, the lack of it.







  0213080 | Radishes |
| --- | --- | --- |

(+)

The European Food Safety Authority identified some information on crop metabolism as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 6 February 2018, or, if that information is not submitted by that date, the lack of it.

0213080

Radishes

| (+) | The European Food Safety Authority identified some information on residues trials, toxicological data on the sugar conjugates of metabolites ph-CH3 and TM-CH2OH and on residue trials including analysis of the sugar conjugates of metabolites ph-CH3 and TM-CH2OH as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 6 February 2018, or, if that information is not submitted by that date, the lack of it.







  0241010 | Broccoli |
| --- | --- | --- |
| 0241020 | Cauliflowers |
| 0242010 | Brussels sprouts |
| 0242020 | Head cabbages |
| 0251000 | (a) | lettuces and salad plants |

(+)

The European Food Safety Authority identified some information on residues trials, toxicological data on the sugar conjugates of metabolites ph-CH3 and TM-CH2OH and on residue trials including analysis of the sugar conjugates of metabolites ph-CH3 and TM-CH2OH as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 6 February 2018, or, if that information is not submitted by that date, the lack of it.

0241010

Broccoli

0241020

Cauliflowers

0242010

Brussels sprouts

0242020

Head cabbages

0251000

(a)

0251010

Lamb's lettuces/corn salads

0251020

Lettuces

0251030

Escaroles/broad-leaved endives

0251040

Cresses and other sprouts and shoots

0251050

Land cresses

0251060

Roman rocket/rucola

0251070

Red mustards

0251080

Baby leaf crops (including brassica species)

0251990

Others

| (+) | The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.







  0840040 | Horseradish |
| --- | --- | --- |

(+)

The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.

0840040

Horseradish

Trinexapac (sum of trinexapac (acid) and its salts, expressed as trinexapac)

| (+) | The European Food Safety Authority identified some information on residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 5 February 2016, or, if that information is not submitted by that date, the lack of it.







  0300010 | Beans |
| --- | --- | --- |

(+)

The European Food Safety Authority identified some information on residue trials as unavailable. When re-viewing the MRL, the Commission will take into account the information referred to in the first sentence, if it is submitted by 5 February 2016, or, if that information is not submitted by that date, the lack of it.

0300010

Beans

| (+) | The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.







  0840040 | Horseradish’ |
| --- | --- | --- |

(+)

The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.

0840040

Horseradish’

| (b) | the following column for oxathiapiprolin is added:

  ‘Pesticide residues and maximum residue levels (mg/kg)








  Code number | Groups and examples of individual products to which the MRLs apply (2) | Oxathiapiprolin |
| --- | --- | --- | --- |
| (1) | (2) | (3) |
| 0100000 | FRUITS, FRESH or FROZEN; TREE NUTS | |
| 0110000 | Citrus fruits | 0,01
   (*2) |
| 0110010 | Grapefruits | |
| 0110020 | Oranges | |
| 0110030 | Lemons | |
| 0110040 | Limes | |
| 0110050 | Mandarins | |
| 0110990 | Others | |
| 0120000 | Tree nuts | 0,01
   (*2) |
| 0120010 | Almonds | |
| 0120020 | Brazil nuts | |
| 0120030 | Cashew nuts | |
| 0120040 | Chestnuts | |
| 0120050 | Coconuts | |
| 0120060 | Hazelnuts/cobnuts | |
| 0120070 | Macadamias | |
| 0120080 | Pecans | |
| 0120090 | Pine nut kernels | |
| 0120100 | Pistachios | |
| 0120110 | Walnuts | |
| 0120990 | Others | |
| 0130000 | Pome fruits | 0,01
   (*2) |
| 0130010 | Apples | |
| 0130020 | Pears | |
| 0130030 | Quinces | |
| 0130040 | Medlars | |
| 0130050 | Loquats/Japanese medlars | |
| 0130990 | Others | |
| 0140000 | Stone fruits | 0,01
   (*2) |
| 0140010 | Apricots | |
| 0140020 | Cherries (sweet) | |
| 0140030 | Peaches | |
| 0140040 | Plums | |
| 0140990 | Others | |
| 0150000 | Berries and small fruits | |
| 0151000 | (a) | grapes |

(b)

the following column for oxathiapiprolin is added:

‘Pesticide residues and maximum residue levels (mg/kg)

Code number

Groups and examples of individual products to which the MRLs apply (2)

Oxathiapiprolin

(1)

(2)

(3)

0100000

FRUITS, FRESH or FROZEN; TREE NUTS

0110000

Citrus fruits

0,01
   (*2)

0110010

Grapefruits

0110020

Oranges

0110030

Lemons

0110040

Limes

0110050

Mandarins

0110990

Others

0120000

Tree nuts

0,01
   (*2)

0120010

Almonds

0120020

Brazil nuts

0120030

Cashew nuts

0120040

Chestnuts

0120050

Coconuts

0120060

Hazelnuts/cobnuts

0120070

Macadamias

0120080

Pecans

0120090

Pine nut kernels

0120100

Pistachios

0120110

Walnuts

0120990

Others

0130000

Pome fruits

0,01
   (*2)

0130010

Apples

0130020

Pears

0130030

Quinces

0130040

Medlars

0130050

Loquats/Japanese medlars

0130990

Others

0140000

Stone fruits

0,01
   (*2)

0140010

Apricots

0140020

Cherries (sweet)

0140030

Peaches

0140040

Plums

0140990

Others

0150000

Berries and small fruits

0151000

(a)

0,7

0151010

Table grapes

0151020

Wine grapes

0152000

| (b) | strawberries |
| --- | --- |

(b)

0,01
   (*2)

0153000

| (c) | cane fruits |
| --- | --- |

(c)

0,01
   (*2)

0153010

Blackberries

0153020

Dewberries

0153030

Raspberries (red and yellow)

0153990

Others

0154000

| (d) | other small fruits and berries |
| --- | --- |

(d)

0,01
   (*2)

0154010

Blueberries

0154020

Cranberries

0154030

Currants (black, red and white)

0154040

Gooseberries (green, red and yellow)

0154050

Rose hips

0154060

Mulberries (black and white)

0154070

Azaroles/Mediterranean medlars

0154080

Elderberries

0154990

Others

0160000

Miscellaneous fruits with

0,01
   (*2)

0161000

| (a) | edible peel |
| --- | --- |

(a)

0161010

Dates

0161020

Figs

0161030

Table olives

0161040

Kumquats

0161050

Carambolas

0161060

Kaki/Japanese persimmons

0161070

Jambuls/jambolans

0161990

Others

0162000

| (b) | inedible peel, small |
| --- | --- |

(b)

0162010

Kiwi fruits (green, red, yellow)

0162020

Litchis/lychees

0162030

Passionfruits/maracujas

0162040

Prickly pears/cactus fruits

0162050

Star apples/cainitos

0162060

American persimmons/Virginia kaki

0162990

Others

0163000

| (c) | inedible peel, large |
| --- | --- |

(c)

0163010

Avocados

0163020

Bananas

0163030

Mangoes

0163040

Papayas

0163050

Granate apples/pomegranates

0163060

Cherimoyas

0163070

Guavas

0163080

Pineapples

0163090

Breadfruits

0163100

Durians

0163110

Soursops/guanabanas

0163990

Others

0200000

VEGETABLES, FRESH or FROZEN

0210000

Root and tuber vegetables

0,01
   (*2)

0211000

| (a) | potatoes |
| --- | --- |

(a)

0212000

| (b) | tropical root and tuber vegetables |
| --- | --- |

(b)

0212010

Cassava roots/manioc

0212020

Sweet potatoes

0212030

Yams

0212040

Arrowroots

0212990

Others

0213000

| (c) | other root and tuber vegetables except sugar beets |
| --- | --- |

(c)

0213010

Beetroots

0213020

Carrots

0213030

Celeriacs/turnip rooted celeries

0213040

Horseradishes

0213050

Jerusalem artichokes

0213060

Parsnips

0213070

Parsley roots/Hamburg roots parsley

0213080

Radishes

0213090

Salsifies

0213100

Swedes/rutabagas

0213110

Turnips

0213990

Others

0220000

Bulb vegetables

0,01
   (*2)

0220010

Garlic

0220020

Onions

0220030

Shallots

0220040

Spring onions/green onions and Welsh onions

0220990

Others

0230000

Fruiting vegetables

0231000

| (a) | solanacea |
| --- | --- |

(a)

0231010

Tomatoes

0,2

0231020

Sweet peppers/bell peppers

0,01
   (*2)

0231030

Aubergines/eggplants

0,2

0231040

Okra/lady's fingers

0,01
   (*2)

0231990

Others

0,01
   (*2)

0232000

| (b) | cucurbits with edible peel |
| --- | --- |

(b)

0,1

0232010

Cucumbers

0232020

Gherkins

0232030

Courgettes

0232990

Others

0233000

| (c) | cucurbits with inedible peel |
| --- | --- |

(c)

0233010

Melons

0,15

0233020

Pumpkins

0,01
   (*2)

0233030

Watermelons

0,01
   (*2)

0233990

Others

0,01
   (*2)

0234000

| (d) | sweet corn |
| --- | --- |

(d)

0,01
   (*2)

0239000

| (e) | other fruiting vegetables |
| --- | --- |

(e)

0,01
   (*2)

0240000

Brassica vegetables (excluding brassica roots and brassica baby leaf crops)

0,01
   (*2)

0241000

| (a) | flowering brassica |
| --- | --- |

(a)

0241010

Broccoli

0241020

Cauliflowers

0241990

Others

0242000

| (b) | head brassica |
| --- | --- |

(b)

0242010

Brussels sprouts

0242020

Head cabbages

0242990

Others

0243000

| (c) | leafy brassica |
| --- | --- |

(c)

0243010

Chinese cabbages/pe-tsai

0243020

Kales

0243990

Others

0244000

| (d) | kohlrabies |
| --- | --- |

(d)

0250000

Leaf vegetables, herbs and edible flowers

0251000

| (a) | lettuces and salad plants |
| --- | --- |

(a)

0251010

Lamb's lettuces/corn salads

0,01
   (*2)

0251020

Lettuces

0,3

0251030

Escaroles/broad-leaved endives

0,01
   (*2)

0251040

Cresses and other sprouts and shoots

0,01
   (*2)

0251050

Land cresses

0,01
   (*2)

0251060

Roman rocket/rucola

0,01
   (*2)

0251070

Red mustards

0,01
   (*2)

0251080

Baby leaf crops (including brassica species)

0,01
   (*2)

0251990

Others

0,01
   (*2)

0252000

| (b) | spinaches and similar leaves |
| --- | --- |

(b)

0,01
   (*2)

0252010

Spinaches

0252020

Purslanes

0252030

Chards/beet leaves

0252990

Others

0253000

| (c) | grape leaves and similar species |
| --- | --- |

(c)

40

0254000

| (d) | watercresses |
| --- | --- |

(d)

0,01
   (*2)

0255000

| (e) | witloofs/Belgian endives |
| --- | --- |

(e)

0,01
   (*2)

0256000

| (f) | herbs and edible flowers |
| --- | --- |

(f)

0,02
   (*2)

0256010

Chervil

0256020

Chives

0256030

Celery leaves

0256040

Parsley

0256050

Sage

0256060

Rosemary

0256070

Thyme

0256080

Basil and edible flowers

0256090

Laurel/bay leave

0256100

Tarragon

0256990

Others

0260000

Legume vegetables

0,01
   (*2)

0260010

Beans (with pods)

0260020

Beans (without pods)

0260030

Peas (with pods)

0260040

Peas (without pods)

0260050

Lentils

0260990

Others

0270000

Stem vegetables

0,01
   (*2)

0270010

Asparagus

0270020

Cardoons

0270030

Celeries

0270040

Florence fennels

0270050

Globe artichokes

0270060

Leeks

0270070

Rhubarbs

0270080

Bamboo shoots

0270090

Palm hearts

0270990

Others

0280000

Fungi, mosses and lichens

0,01
   (*2)

0280010

Cultivated fungi

0280020

Wild fungi

0280990

Mosses and lichens

0290000

Algae and prokaryotes organisms

0,01
   (*2)

0300000

PULSES

0,01
   (*2)

0300010

Beans

0300020

Lentils

0300030

Peas

0300040

Lupins/lupini beans

0300990

Others

0400000

OILSEEDS AND OIL FRUITS

0,01
   (*2)

0401000

Oilseeds

0401010

Linseeds

0401020

Peanuts/groundnuts

0401030

Poppy seeds

0401040

Sesame seeds

0401050

Sunflower seeds

0401060

Rapeseeds/canola seeds

0401070

Soyabeans

0401080

Mustard seeds

0401090

Cotton seeds

0401100

Pumpkin seeds

0401110

Safflower seeds

0401120

Borage seeds

0401130

Gold of pleasure seeds

0401140

Hemp seeds

0401150

Castor beans

0401990

Others

0402000

Oil fruits

0402010

Olives for oil production

0402020

Oil palms kernels

0402030

Oil palms fruits

0402040

Kapok

0402990

Others

0500000

CEREALS

0,01
   (*2)

0500010

Barley

0500020

Buckwheat and other pseudo-cereals

0500030

Maize/corn

0500040

Common millet/proso millet

0500050

Oat

0500060

Rice

0500070

Rye

0500080

Sorghum

0500090

Wheat

0500990

Others

0600000

TEAS, COFFEE, HERBAL INFUSIONS, COCOA AND CAROBS

0,05
   (*2)

0610000

Teas

0620000

Coffee beans

0630000

Herbal infusions from

0631000

| (a) | flowers |
| --- | --- |

(a)

0631010

Chamomile

0631020

Hibiscus/roselle

0631030

Rose

0631040

Jasmine

0631050

Lime/linden

0631990

Others

0632000

| (b) | leaves and herbs |
| --- | --- |

(b)

0632010

Strawberry

0632020

Rooibos

0632030

Mate/maté

0632990

Others

0633000

| (c) | roots |
| --- | --- |

(c)

0633010

Valerian

0633020

Ginseng

0633990

Others

0639000

| (d) | any other parts of the plant |
| --- | --- |

(d)

0640000

Cocoa beans

0650000

Carobs/Saint John's breads

0700000

HOPS

0,05
   (*2)

0800000

SPICES

0810000

Seed spices

0,05
   (*2)

0810010

Anise/aniseed

0810020

Black caraway/black cumin

0810030

Celery

0810040

Coriander

0810050

Cumin

0810060

Dill

0810070

Fennel

0810080

Fenugreek

0810090

Nutmeg

0810990

Others

0820000

Fruit spices

0,05
   (*2)

0820010

Allspice/pimento

0820020

Sichuan pepper

0820030

Caraway

0820040

Cardamom

0820050

Juniper berry

0820060

Peppercorn (black, green and white)

0820070

Vanilla

0820080

Tamarind

0820990

Others

0830000

Bark spices

0,05
   (*2)

0830010

Cinnamon

0830990

Others

0840000

Root and rhizome spices

0840010

Liquorice

0,05
   (*2)

0840020

Ginger

0,05
   (*2)

0840030

Turmeric/curcuma

0,05
   (*2)

0840040

Horseradish

(+)

0840990

Others

0,05
   (*2)

0850000

Bud spices

0,05
   (*2)

0850010

Cloves

0850020

Capers

0850990

Others

0860000

Flower pistil spices

0,05
   (*2)

0860010

Saffron

0860990

Others

0870000

Aril spices

0,05
   (*2)

0870010

Mace

0870990

Others

0900000

SUGAR PLANTS

0,01
   (*2)

0900010

Sugar beet roots

0900020

Sugar canes

0900030

Chicory roots

0900990

Others

1000000

PRODUCTS OF ANIMAL ORIGIN -TERRESTRIAL ANIMALS

1010000

Tissues from

0,01
   (*2)

1011000

| (a) | swine |
| --- | --- |

(a)

1011010

Muscle

1011020

Fat tissue

1011030

Liver

1011040

Kidney

1011050

Edible offals (other than liver and kidney)

1011990

Others

1012000

| (b) | bovine |
| --- | --- |

(b)

1012010

Muscle

1012020

Fat tissue

1012030

Liver

1012040

Kidney

1012050

Edible offals (other than liver and kidney)

1012990

Others

1013000

| (c) | sheep |
| --- | --- |

(c)

1013010

Muscle

1013020

Fat tissue

1013030

Liver

1013040

Kidney

1013050

Edible offals (other than liver and kidney)

1013990

Others

1014000

| (d) | goat |
| --- | --- |

(d)

1014010

Muscle

1014020

Fat tissue

1014030

Liver

1014040

Kidney

1014050

Edible offals (other than liver and kidney)

1014990

Others

1015000

| (e) | equine |
| --- | --- |

(e)

1015010

Muscle

1015020

Fat tissue

1015030

Liver

1015040

Kidney

1015050

Edible offals (other than liver and kidney)

1015990

Others

1016000

| (f) | poultry |
| --- | --- |

(f)

1016010

Muscle

1016020

Fat tissue

1016030

Liver

1016040

Kidney

1016050

Edible offals (other than liver and kidney)

1016990

Others

1017000

| (g) | other farmed terrestrial animals |
| --- | --- |

(g)

1017010

Muscle

1017020

Fat tissue

1017030

Liver

1017040

Kidney

1017050

Edible offals (other than liver and kidney)

1017990

Others

1020000

Milk

0,01
   (*2)

1020010

Cattle

1020020

Sheep

1020030

Goat

1020040

Horse

1020990

Others

1030000

Birds eggs

0,01
   (*2)

1030010

Chicken

1030020

Duck

1030030

Geese

1030040

Quail

1030990

Others

1040000

Honey and other apiculture products

0,05
   (*2)

1050000

Amphibians and Reptiles

0,01
   (*2)

1060000

Terrestrial invertebrate animals

0,01
   (*2)

1070000

Wild terrestrial vertebrate animals

0,01
   (*2)

| (**) | Pesticide-code combination for which the MRL as set in Annex III Part B applies. |
| --- | --- |

(**)

Pesticide-code combination for which the MRL as set in Annex III Part B applies.

Oxathiapiprolin

| (+) | The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.

  0840040

  Horseradish’ |
| --- | --- |

(+)

The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.

0840040

| (2) | In Part A of Annex III, the columns for chlorantraniliprole, penthiopyrad and spirotetramat are replaced by the following:

  ‘Pesticide residues and maximum residue levels (mg/kg)










  Code number | Groups and examples of individual products to which the MRLs apply (3) | Chlorantraniliprole (DPX E-2Y45) (F) | Penthiopyrad | Spirotetramat and its 4 metabolites BYI08330-enol, BYI08330-ketohydroxy, BYI08330-monohydroxy, and BYI08330 enol-glucoside, expressed as spirotetramat (R) |
| --- | --- | --- | --- | --- | --- |
| (1) | (2) | (3) | (4) | (5) |
| 0100000 | FRUITS, FRESH or FROZEN; TREE NUTS | | | |
| 0110000 | Citrus fruits | 0,7 | 0,01 (*3) | 1 |
| 0110010 | Grapefruits | | | |
| 0110020 | Oranges | | | |
| 0110030 | Lemons | | | |
| 0110040 | Limes | | | |
| 0110050 | Mandarins | | | |
| 0110990 | Others | | | |
| 0120000 | Tree nuts | 0,05 | 0,05 | 0,5 |
| 0120010 | Almonds | | | |
| 0120020 | Brazil nuts | | | |
| 0120030 | Cashew nuts | | | |
| 0120040 | Chestnuts | | | |
| 0120050 | Coconuts | | | |
| 0120060 | Hazelnuts/cobnuts | | | |
| 0120070 | Macadamias | | | |
| 0120080 | Pecans | | | |
| 0120090 | Pine nut kernels | | | |
| 0120100 | Pistachios | | | |
| 0120110 | Walnuts | | | |
| 0120990 | Others | | | |
| 0130000 | Pome fruits | 0,5 | 0,5 | 1 |
| 0130010 | Apples | | | |
| 0130020 | Pears | | | |
| 0130030 | Quinces | | | |
| 0130040 | Medlars | | | |
| 0130050 | Loquats/Japanese medlars | | | |
| 0130990 | Others | | | |
| 0140000 | Stone fruits | 1 | | 3 |
| 0140010 | Apricots | | 4 | |
| 0140020 | Cherries (sweet) | | 4 | |
| 0140030 | Peaches | | 4 | |
| 0140040 | Plums | | 1,5 | |
| 0140990 | Others | | 0,01 (*3) | |
| 0150000 | Berries and small fruits | | | |
| 0151000 | (a) | grapes |

(2)

In Part A of Annex III, the columns for chlorantraniliprole, penthiopyrad and spirotetramat are replaced by the following:

‘Pesticide residues and maximum residue levels (mg/kg)

Code number

Groups and examples of individual products to which the MRLs apply (3)

Chlorantraniliprole (DPX E-2Y45) (F)

Penthiopyrad

Spirotetramat and its 4 metabolites BYI08330-enol, BYI08330-ketohydroxy, BYI08330-monohydroxy, and BYI08330 enol-glucoside, expressed as spirotetramat (R)

(1)

(2)

(3)

(4)

(5)

0100000

FRUITS, FRESH or FROZEN; TREE NUTS

0110000

Citrus fruits

0,7

0,01 (*3)

1

0110010

Grapefruits

0110020

Oranges

0110030

Lemons

0110040

Limes

0110050

Mandarins

0110990

Others

0120000

Tree nuts

0,05

0,05

0,5

0120010

Almonds

0120020

Brazil nuts

0120030

Cashew nuts

0120040

Chestnuts

0120050

Coconuts

0120060

Hazelnuts/cobnuts

0120070

Macadamias

0120080

Pecans

0120090

Pine nut kernels

0120100

Pistachios

0120110

Walnuts

0120990

Others

0130000

Pome fruits

0,5

0,5

1

0130010

Apples

0130020

Pears

0130030

Quinces

0130040

Medlars

0130050

Loquats/Japanese medlars

0130990

Others

0140000

Stone fruits

1

3

0140010

Apricots

4

0140020

Cherries (sweet)

4

0140030

Peaches

4

0140040

Plums

1,5

0140990

Others

0,01 (*3)

0150000

Berries and small fruits

0151000

(a)

1

0,01 (*3)

2

0151010

Table grapes

0151020

Wine grapes

0152000

| (b) | strawberries |
| --- | --- |

(b)

1

3

0,4

0153000

| (c) | cane fruits |
| --- | --- |

(c)

1

0,01 (*3)

0,1 (*3)

0153010

Blackberries

0153020

Dewberries

0153030

Raspberries (red and yellow)

0153990

Others

0154000

| (d) | other small fruits and berries |
| --- | --- |

(d)

0154010

Blueberries

1,5

0,01 (*3)

0,1 (*3)

0154020

Cranberries

1

0,01 (*3)

0,2

0154030

Currants (black, red and white)

1

0,01 (*3)

0,1 (*3)

0154040

Gooseberries (green, red and yellow)

1

0,01 (*3)

0,1 (*3)

0154050

Rose hips

1

0,01 (*3)

0,1 (*3)

0154060

Mulberries (black and white)

1

0,01 (*3)

0,1 (*3)

0154070

Azaroles/Mediterranean medlars

0,01 (*3)

0,4

0,1 (*3)

0154080

Elderberries

1

0,01 (*3)

0,1 (*3)

0154990

Others

1

0,01 (*3)

0,1 (*3)

0160000

Miscellaneous fruits with

0161000

| (a) | edible peel |
| --- | --- |

(a)

0,01 (*3)

0161010

Dates

0,01 (*3)

0,1 (*3)

0161020

Figs

0,01 (*3)

0,1 (*3)

0161030

Table olives

0,01 (*3)

4

0161040

Kumquats

0,01 (*3)

0,1 (*3)

0161050

Carambolas

0,01 (*3)

0,1 (*3)

0161060

Kaki/Japanese persimmons

0,4

0,3

0161070

Jambuls/jambolans

0,01 (*3)

0,1 (*3)

0161990

Others

0,01 (*3)

0,1 (*3)

0162000

| (b) | inedible peel, small |
| --- | --- |

(b)

0,01 (*3)

0,01 (*3)

0162010

Kiwi fruits (green, red, yellow)

0,3

0162020

Litchis/lychees

15

0162030

Passionfruits/maracujas

0,1 (*3)

0162040

Prickly pears/cactus fruits

0,1 (*3)

0162050

Star apples/cainitos

0,1 (*3)

0162060

American persimmons/Virginia kaki

0,1 (*3)

0162990

Others

0,1 (*3)

0163000

| (c) | inedible peel, large |
| --- | --- |

(c)

0,01 (*3)

0163010

Avocados

0,01 (*3)

0,7

0163020

Bananas

0,01 (*3)

0,6

0163030

Mangoes

0,01 (*3)

0,3

0163040

Papayas

0,01 (*3)

0,4

0163050

Granate apples/pomegranates

0,4

0,5

0163060

Cherimoyas

0,01 (*3)

0,1 (*3)

0163070

Guavas

0,01 (*3)

2

0163080

Pineapples

0,01 (*3)

0,3

0163090

Breadfruits

0,01 (*3)

0,1 (*3)

0163100

Durians

0,01 (*3)

0,1 (*3)

0163110

Soursops/guanabanas

0,01 (*3)

0,1 (*3)

0163990

Others

0,01 (*3)

0,1 (*3)

0200000

VEGETABLES, FRESH or FROZEN

0210000

Root and tuber vegetables

0211000

| (a) | potatoes |
| --- | --- |

(a)

0,02

0,05

0,8

0212000

| (b) | tropical root and tuber vegetables |
| --- | --- |

(b)

0,02

0,04

0,1 (*3)

0212010

Cassava roots/manioc

0212020

Sweet potatoes

0212030

Yams

0212040

Arrowroots

0212990

Others

0213000

| (c) | other root and tuber vegetables except sugar beets |
| --- | --- |

(c)

0,1

0213010

Beetroots

0,06

0,6

0213020

Carrots

0,08

0,6

0213030

Celeriacs/turnip rooted celeries

0,06

0,6

0213040

Horseradishes

0,06

0,6

0213050

Jerusalem artichokes

0,06

0,6

0213060

Parsnips

0,06

0,6

0213070

Parsley roots/Hamburg roots parsley

0,06

0,6

0213080

Radishes

0,5

3

0213090

Salsifies

0,06

0,6

0213100

Swedes/rutabagas

0,06

0,6

0213110

Turnips

0,06

0,6

0213990

Others

0,06

0,6

0220000

Bulb vegetables

0,01 (*3)

0220010

Garlic

0,8

0,1 (*3)

0220020

Onions

0,8

0,4

0220030

Shallots

0,8

0,4

0220040

Spring onions/green onions and Welsh onions

4

0,1 (*3)

0220990

Others

0,8

0,1 (*3)

0230000

Fruiting vegetables

0231000

| (a) | solanacea |
| --- | --- |

(a)

2

0231010

Tomatoes

0,6

2

0231020

Sweet peppers/bell peppers

1

2

0231030

Aubergines/eggplants

0,6

2

0231040

Okra/lady's fingers

0,6

1

0231990

Others

0,6

1

0232000

| (b) | cucurbits with edible peel |
| --- | --- |

(b)

0,3

0,7

0,2

0232010

Cucumbers

0232020

Gherkins

0232030

Courgettes

0232990

Others

0233000

| (c) | cucurbits with inedible peel |
| --- | --- |

(c)

0,3

0,6

0,2

0233010

Melons

0233020

Pumpkins

0233030

Watermelons

0233990

Others

0234000

| (d) | sweet corn |
| --- | --- |

(d)

0,2

0,02

1,5

0239000

| (e) | other fruiting vegetables |
| --- | --- |

(e)

0,2

0,01 (*3)

0,1 (*3)

0240000

Brassica vegetables (excluding brassica roots and brassica baby leaf crops)

0241000

| (a) | flowering brassica |
| --- | --- |

(a)

4

1

0241010

Broccoli

1

0241020

Cauliflowers

0,6

0241990

Others

0,6

0242000

| (b) | head brassica |
| --- | --- |

(b)

0242010

Brussels sprouts

0,01 (*3)

0,01 (*3)

0,3

0242020

Head cabbages

2

4

2

0242990

Others

0,01 (*3)

0,01 (*3)

0,1 (*3)

0243000

| (c) | leafy brassica |
| --- | --- |

(c)

20

0,01 (*3)

7

0243010

Chinese cabbages/pe-tsai

0243020

Kales

0243990

Others

0244000

| (d) | kohlrabies |
| --- | --- |

(d)

0,01 (*3)

0,01 (*3)

2

0250000

Leaf vegetables, herbs and edible flowers

20

0251000

| (a) | lettuces and salad plants |
| --- | --- |

(a)

7

0251010

Lamb's lettuces/corn salads

15

0251020

Lettuces

15

0251030

Escaroles/broad-leaved endives

0,01 (*3)

0251040

Cresses and other sprouts and shoots

15

0251050

Land cresses

15

0251060

Roman rocket/rucola

15

0251070

Red mustards

15

0251080

Baby leaf crops (including brassica species)

50

0251990

Others

15

0252000

| (b) | spinaches and similar leaves |
| --- | --- |

(b)

30

7

0252010

Spinaches

0252020

Purslanes

0252030

Chards/beet leaves

0252990

Others

0253000

| (c) | grape leaves and similar species |
| --- | --- |

(c)

0,01 (*3)

0,1 (*3)

0254000

| (d) | watercresses |
| --- | --- |

(d)

0,01 (*3)

7

0255000

| (e) | witloofs/Belgian endives |
| --- | --- |

(e)

0,01 (*3)

0,1 (*3)

0256000

| (f) | herbs and edible flowers |
| --- | --- |

(f)

4

0256010

Chervil

20

0256020

Chives

0,01 (*3)

0256030

Celery leaves

0,01 (*3)

0256040

Parsley

20

0256050

Sage

0,01 (*3)

0256060

Rosemary

0,01 (*3)

0256070

Thyme

0,01 (*3)

0256080

Basil and edible flowers

0,01 (*3)

0256090

Laurel/bay leave

0,01 (*3)

0256100

Tarragon

0,01 (*3)

0256990

Others

0,01 (*3)

0260000

Legume vegetables

1,5

0260010

Beans (with pods)

0,8

3

0260020

Beans (without pods)

0,01 (*3)

0,4

0260030

Peas (with pods)

2

4

0260040

Peas (without pods)

0,01 (*3)

0,3

0260050

Lentils

0,01 (*3)

0,01 (*3)

0260990

Others

0,01 (*3)

0,01 (*3)

0270000

Stem vegetables

0270010

Asparagus

0,01 (*3)

0,01 (*3)

0,1 (*3)

0270020

Cardoons

0,01 (*3)

15

0,1 (*3)

0270030

Celeries

10

15

4

0270040

Florence fennels

0,01 (*3)

15

0,1 (*3)

0270050

Globe artichokes

2

0,01 (*3)

1

0270060

Leeks

0,01 (*3)

3

0,1 (*3)

0270070

Rhubarbs

0,01 (*3)

15

0,1 (*3)

0270080

Bamboo shoots

0,01 (*3)

0,01 (*3)

0,1 (*3)

0270090

Palm hearts

0,01 (*3)

0,01 (*3)

0,1 (*3)

0270990

Others

0,01 (*3)

0,01 (*3)

0,1 (*3)

0280000

Fungi, mosses and lichens

0,01 (*3)

0,01 (*3)

0,1 (*3)

0280010

Cultivated fungi

0280020

Wild fungi

0280990

Mosses and lichens

0290000

Algae and prokaryotes organisms

0,01 (*3)

0,01 (*3)

0,1 (*3)

0300000

PULSES

0,01 (*3)

0,3

2

0300010

Beans

0300020

Lentils

0300030

Peas

0300040

Lupins/lupini beans

0300990

Others

0400000

OILSEEDS AND OIL FRUITS

0401000

Oilseeds

0401010

Linseeds

0,01 (*3)

0,01 (*3)

0,1 (*3)

0401020

Peanuts/groundnuts

0,01 (*3)

0,05

0,1 (*3)

0401030

Poppy seeds

0,01 (*3)

0,01 (*3)

0,1 (*3)

0401040

Sesame seeds

0,01 (*3)

0,01 (*3)

0,1 (*3)

0401050

Sunflower seeds

2

1,5

0,1 (*3)

0401060

Rapeseeds/canola seeds

2

0,5

0,1 (*3)

0401070

Soyabeans

0,05

0,3

4

0401080

Mustard seeds

0,01 (*3)

0,01 (*3)

0,1 (*3)

0401090

Cotton seeds

0,3

0,5

0,4

0401100

Pumpkin seeds

0,01 (*3)

0,01 (*3)

0,1 (*3)

0401110

Safflower seeds

0,01 (*3)

0,01 (*3)

0,1 (*3)

0401120

Borage seeds

0,01 (*3)

0,01 (*3)

0,1 (*3)

0401130

Gold of pleasure seeds

0,01 (*3)

0,01 (*3)

0,1 (*3)

0401140

Hemp seeds

0,01 (*3)

0,01 (*3)

0,1 (*3)

0401150

Castor beans

0,01 (*3)

0,01 (*3)

0,1 (*3)

0401990

Others

0,01 (*3)

0,01 (*3)

0,1 (*3)

0402000

Oil fruits

0,01 (*3)

0,01 (*3)

0402010

Olives for oil production

4

0402020

Oil palms kernels

0,1 (*3)

0402030

Oil palms fruits

0,1 (*3)

0402040

Kapok

0,1 (*3)

0402990

Others

0,1 (*3)

0500000

CEREALS

0,1 (*3)

0500010

Barley

0,02

0,3

0500020

Buckwheat and other pseudo-cereals

0,02

0,01 (*3)

0500030

Maize/corn

0,02

0,01

0500040

Common millet/proso millet

0,02

0,8

0500050

Oat

0,02

0,3

0500060

Rice

0,4

0,01 (*3)

0500070

Rye

0,02

0,1

0500080

Sorghum

0,02

0,8

0500090

Wheat

0,02

0,1

0500990

Others

0,02

0,01 (*3)

0600000

TEAS, COFFEE, HERBAL INFUSIONS, COCOA AND CAROBS

0,02 (*3)

0,02 (*3)

0,1 (*3)

0610000

Teas

0620000

Coffee beans

0630000

Herbal infusions from

0631000

| (a) | flowers |
| --- | --- |

(a)

0631010

Chamomile

0631020

Hibiscus/roselle

0631030

Rose

0631040

Jasmine

0631050

Lime/linden

0631990

Others

0632000

| (b) | leaves and herbs |
| --- | --- |

(b)

0632010

Strawberry

0632020

Rooibos

0632030

Mate/maté

0632990

Others

0633000

| (c) | roots |
| --- | --- |

(c)

0633010

Valerian

0633020

Ginseng

0633990

Others

0639000

| (d) | any other parts of the plant |
| --- | --- |

(d)

0640000

Cocoa beans

0650000

Carobs/Saint John's breads

0700000

HOPS

10 (+)

0,02 (*3)

15

0800000

SPICES

0810000

Seed spices

0,02 (*3)

0,02 (*3)

0,1 (*3)

0810010

Anise/aniseed

0810020

Black caraway/black cumin

0810030

Celery

0810040

Coriander

0810050

Cumin

0810060

Dill

0810070

Fennel

0810080

Fenugreek

0810090

Nutmeg

0810990

Others

0820000

Fruit spices

0,02 (*3)

0,02 (*3)

0,1 (*3)

0820010

Allspice/pimento

0820020

Sichuan pepper

0820030

Caraway

0820040

Cardamom

0820050

Juniper berry

0820060

Peppercorn (black, green and white)

0820070

Vanilla

0820080

Tamarind

0820990

Others

0830000

Bark spices

0,02 (*3)

0,02 (*3)

0,1 (*3)

0830010

Cinnamon

0830990

Others

0840000

Root and rhizome spices

0840010

Liquorice

0,02 (*3)

0,02 (*3)

0,1 (*3)

0840020

Ginger

0,02 (*3)

0,02 (*3)

0,1 (*3)

0840030

Turmeric/curcuma

0,02 (*3)

0,02 (*3)

0,1 (*3)

0840040

Horseradish

(+)

(+)

(+)

0840990

Others

0,02 (*3)

0,02 (*3)

0,1 (*3)

0850000

Bud spices

0,02 (*3)

0,02 (*3)

0,1 (*3)

0850010

Cloves

0850020

Capers

0850990

Others

0860000

Flower pistil spices

0,02 (*3)

0,02 (*3)

0,1 (*3)

0860010

Saffron

0860990

Others

0870000

Aril spices

0,02 (*3)

0,02 (*3)

0,1 (*3)

0870010

Mace

0870990

Others

0900000

SUGAR PLANTS

0900010

Sugar beet roots

0,02

0,5

0,1 (*3)

0900020

Sugar canes

0,5

0,01 (*3)

0,1 (*3)

0900030

Chicory roots

0,02

0,01 (*3)

0,1

0900990

Others

0,01 (*3)

0,01 (*3)

0,1 (*3)

1000000

PRODUCTS OF ANIMAL ORIGIN -TERRESTRIAL ANIMALS

1010000

Tissues from

0,01 (*3)

1011000

| (a) | swine |
| --- | --- |

(a)

1011010

Muscle

0,2

0,05

1011020

Fat tissue

0,2

0,01 (*3)

1011030

Liver

0,2

0,7

1011040

Kidney

0,2

0,7

1011050

Edible offals (other than liver and kidney)

0,2

0,7

1011990

Others

0,01 (*3)

0,01 (*3)

1012000

| (b) | bovine |
| --- | --- |

(b)

1012010

Muscle

0,2

0,05

1012020

Fat tissue

0,2

0,01 (*3)

1012030

Liver

0,2

0,7

1012040

Kidney

0,2

0,7

1012050

Edible offals (other than liver and kidney)

0,2

0,7

1012990

Others

0,01 (*3)

0,01 (*3)

1013000

| (c) | sheep |
| --- | --- |

(c)

1013010

Muscle

0,2

0,05

1013020

Fat tissue

0,2

0,01 (*3)

1013030

Liver

0,2

0,7

1013040

Kidney

0,2

0,7

1013050

Edible offals (other than liver and kidney)

0,2

0,7

1013990

Others

0,01 (*3)

0,01 (*3)

1014000

| (d) | goat |
| --- | --- |

(d)

1014010

Muscle

0,2

0,05

1014020

Fat tissue

0,2

0,01 (*3)

1014030

Liver

0,2

0,7

1014040

Kidney

0,2

0,7

1014050

Edible offals (other than liver and kidney)

0,2

0,7

1014990

Others

0,01 (*3)

0,01 (*3)

1015000

| (e) | equine |
| --- | --- |

(e)

1015010

Muscle

0,2

0,05

1015020

Fat tissue

0,2

0,01 (*3)

1015030

Liver

0,2

0,7

1015040

Kidney

0,2

0,7

1015050

Edible offals (other than liver and kidney)

0,2

0,7

1015990

Others

0,01 (*3)

0,01 (*3)

1016000

| (f) | poultry |
| --- | --- |

(f)

0,01 (*3)

0,01 (*3)

1016010

Muscle

1016020

Fat tissue

1016030

Liver

1016040

Kidney

1016050

Edible offals (other than liver and kidney)

1016990

Others

1017000

| (g) | other farmed terrestrial animals |
| --- | --- |

(g)

1017010

Muscle

0,2

0,05

1017020

Fat tissue

0,2

0,01 (*3)

1017030

Liver

0,2

0,7

1017040

Kidney

0,2

0,7

1017050

Edible offals (other than liver and kidney)

0,2

0,7

1017990

Others

0,01 (*3)

0,01 (*3)

1020000

Milk

0,05

0,01 (*3)

0,005 (*3)

1020010

Cattle

1020020

Sheep

1020030

Goat

1020040

Horse

1020990

Others

1030000

Birds eggs

0,1

0,01 (*3)

0,01 (*3)

1030010

Chicken

1030020

Duck

1030030

Geese

1030040

Quail

1030990

Others

1040000

Honey and other apiculture products

0,05 (*3)

0,05 (*3)

0,05 (*3)

1050000

Amphibians and Reptiles

0,01 (*3)

0,01 (*3)

0,01 (*3)

1060000

Terrestrial invertebrate animals

0,01 (*3)

0,01 (*3)

0,01 (*3)

1070000

Wild terrestrial vertebrate animals

0,01 (*3)

0,01 (*3)

0,01 (*3)

Chlorantraniliprole (DPX E-2Y45) (F)

| (+) | MRL applicable until 31 December 2020, after that date 0,02 (*) mg/kg will be applicable unless modified by a Regulation.







  0700000 | HOPS |
| --- | --- | --- |

(+)

MRL applicable until 31 December 2020, after that date 0,02 (*) mg/kg will be applicable unless modified by a Regulation.

0700000

HOPS

| (+) | The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.







  0840040 | Horseradish |
| --- | --- | --- |

(+)

The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.

0840040

Horseradish

Penthiopyrad

| (+) | The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.







  0840040 | Horseradish |
| --- | --- | --- |

(+)

The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.

0840040

Horseradish

Spirotetramat and its 4 metabolites BYI08330-enol, BYI08330-ketohydroxy, BYI08330-monohydroxy, and BYI08330 enol-glucoside, expressed as spirotetramat (R)

| (R) | = | The residue definition differs for the following combinations pesticide-code number:
  Spirotetramat — Code 1000000 except 1040000 : Spirotetramat and its metabolite BYI08330-enol expressed as spirotetramat |
| --- | --- | --- |

(R)

=

The residue definition differs for the following combinations pesticide-code number:

Spirotetramat — Code 1000000 except 1040000 : Spirotetramat and its metabolite BYI08330-enol expressed as spirotetramat

| (+) | The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.







  0840040 | Horseradish’ |
| --- | --- | --- |

(+)

The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code 0840040 ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code 0213040 ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/2005.

0840040

Horseradish’

| (3) | In Annex IV, the following entries are inserted in alphabetical order: ‘Mild Pepino Mosaic Virus isolate VC1’, ‘Mild Pepino Mosaic Virus isolate VX1’ and ‘Sunflower oil’. |
| --- | --- |

(3)

In Annex IV, the following entries are inserted in alphabetical order: ‘Mild Pepino Mosaic Virus isolate VC1’, ‘Mild Pepino Mosaic Virus isolate VX1’ and ‘Sunflower oil’.

---

(*1)  Indicates lower limit of analytical determination

(1)  For the complete list of products of plant and animal origin to which MRLs apply, reference should be made to Annex I.

(*2)  Indicates lower limit of analytical determination

(2)  For the complete list of products of plant and animal origin to which MRLs apply, reference should be made to Annex I.

(*3)  Indicates lower limit of analytical determination

(3)  For the complete list of products of plant and animal origin to which MRLs apply, reference should be made to Annex I.

---

| 21.6.2017 | EN | Official Journal of the European Union | L 159/48 |
| --- | --- | --- | --- |

21.6.2017

EN

Official Journal of the European Union

L 159/48

---

COMMISSION REGULATION (EU) 2017/1017

of 15 June 2017

amending Regulation (EU) No 68/2013 on the Catalogue of feed materials

(Text with EEA relevance)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EC) No 767/2009 of the European Parliament and of the Council of 13 July 2009 on the placing on the market and use of feed, amending European Parliament and Council Regulation (EC) No 1831/2003 and repealing Council Directive 79/373/EEC, Commission Directive 80/511/EEC, Council Directives 82/471/EEC, 83/228/EEC, 93/74/EEC, 93/113/EC and 96/25/EC and Commission Decision 2004/217/EC (1), and in particular Article 26(3) thereof,

Whereas:

| (1) | The appropriate representatives of the European feed business sectors have, in consultation with other parties concerned, in collaboration with the competent national authorities and taking into account relevant experience from opinions issued by the European Food Safety Authority and scientific or technological developments, developed amendments to the Catalogue of feed materials according to Commission Regulation (EU) No 68/2013 (2). Those amendments concern clarifications of the general provisions, new entries of treatment processes and feed materials and improvements of existing entries. Furthermore, they set maximum contents of chemical impurities, levels of botanical purity or levels of moisture content and establish compulsory declarations for the feed materials. |
| --- | --- |

(1)

The appropriate representatives of the European feed business sectors have, in consultation with other parties concerned, in collaboration with the competent national authorities and taking into account relevant experience from opinions issued by the European Food Safety Authority and scientific or technological developments, developed amendments to the Catalogue of feed materials according to Commission Regulation (EU) No 68/2013 (2). Those amendments concern clarifications of the general provisions, new entries of treatment processes and feed materials and improvements of existing entries. Furthermore, they set maximum contents of chemical impurities, levels of botanical purity or levels of moisture content and establish compulsory declarations for the feed materials.

| (2) | The conditions set out in Article 26(4) of Regulation (EC) No 767/2009 are fulfilled. |
| --- | --- |

(2)

The conditions set out in Article 26(4) of Regulation (EC) No 767/2009 are fulfilled.

| (3) | Given the very high number of amendments to be made to Regulation (EU) No 68/2013, it is appropriate, for reasons of coherence, clarity and simplification, to replace the Annex to that Regulation. |
| --- | --- |

(3)

Given the very high number of amendments to be made to Regulation (EU) No 68/2013, it is appropriate, for reasons of coherence, clarity and simplification, to replace the Annex to that Regulation.

| (4) | It is appropriate to reduce the administrative burden on the operators by providing a period of time allowing a smooth conversion of labelling to avoid unnecessary disruption to commercial practices. |
| --- | --- |

(4)

It is appropriate to reduce the administrative burden on the operators by providing a period of time allowing a smooth conversion of labelling to avoid unnecessary disruption to commercial practices.

| (5) | The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on Plants, Animals, Food and Feed, |
| --- | --- |

(5)

The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on Plants, Animals, Food and Feed,

HAS ADOPTED THIS REGULATION:

Article 1

The Annex to Regulation (EU) No 68/2013 is replaced by the Annex to this Regulation.

Article 2

Feed materials which have been labelled before 11 January 2018 in accordance with Regulation (EU) No 68/2013 as it stood before being amended by this Regulation may continue to be placed on the market and used until stocks are exhausted.

Article 3

This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 15 June 2017.

For the Commission

The President

Jean-Claude JUNCKER

---

(1)  
  OJ L 229, 1.9.2009, p. 1.

1

(2)  Commission Regulation (EU) No 68/2013 of 16 January 2013 on the Catalogue of feed materials (OJ L 29, 30.1.2013, p. 1).

2

---

ANNEX

‘ANNEX

CATALOGUE OF FEED MATERIALS

PART A

General provisions

| (1) | The use of this Catalogue by the feed business operators shall be voluntary. However, the name of a feed material listed in Part C may be used only for a feed material complying with the requirements of the entry concerned. |
| --- | --- |

(1)

| (2) | All entries in the list of feed materials in Part C shall comply with the restrictions on the use of feed materials in accordance with the relevant legislation of the Union; particular attention shall be paid to compliance with Regulation (EC) No 1829/2003 of the European Parliament and of the Council (1) for feed materials that are or are produced from genetically modified organisms, or result from a fermentation process involving genetically modified micro-organisms. Feed materials consisting of or containing animal by-products shall fulfil the requirements of Regulation (EC) No 1069/2009 of the European Parliament and of the Council (2) and of Commission Regulation (EU) No 142/2011 (3) and their use may be subject to restrictions pursuant to Regulation (EC) No 999/2001 of the European Parliament and of the Council (4). Feed business operators using a feed material entered in the Catalogue shall ensure that it complies with Article 4 of Regulation (EC) No 767/2009. |
| --- | --- |

(2)

| (3) | ‘Former foodstuffs’ means foodstuffs, other than catering reflux, which were manufactured for human consumption in full compliance with the EU food law but which are no longer intended for human consumption for practical or logistical reasons or due to problems of manufacturing or packaging defects or other defects and which do not present any health risks when used as feed. The setting of maximum contents as referred to in point 1 of Annex I to Regulation (EC) No 767/2009 shall not be applicable to former foodstuffs and catering reflux. It shall apply when further processed as feed. |
| --- | --- |

(3)

| (4) | In accordance with good practice as referred to in Article 4 of Regulation (EC) No 183/2005 of the European Parliament and of the Council (5), feed materials shall be free from chemical impurities resulting from their manufacturing process and from processing aids, unless a specific maximum content is fixed in the Catalogue. Substances prohibited for use in feed shall not be present and for those substances such maximum contents shall not be fixed. In the interest of transparency, feed materials with tolerated residues are complemented with relevant information provided by feed business operators in the context of usual commercial transactions. |
| --- | --- |

(4)

| (5) | In accordance with good practice as referred to in Article 4 of Regulation (EC) No 183/2005, application of the ALARA (6) principle and without prejudice to the application of Regulation (EC) No 183/2005, Directive 2002/32/EC of the European Parliament and of the Council (7), Regulation (EC) No 396/2005 of the European Parliament and of the Council (8) and Regulation (EC) No 1831/2003 of the European Parliament and of the Council (9), it is appropriate to specify in the Catalogue of feed materials the maximum contents for chemical impurities resulting from the manufacturing process or from processing aids that are present at levels of 0,1 % or above. Maximum contents may also be set in the Catalogue for chemical impurities and processing aids present at levels lower than 0,1 % if deemed suitable for good trading practices. Unless otherwise specified in Part B or C of this Annex, any maximum content is expressed on a weight/weight basis (10).
  The specific maximum contents for chemical impurities and processing aids are set either in the description of the process in Part B, in the description of the feed material in Part C or at the end of a category in Part C. Unless a specific maximum content is set in Part C, any maximum content set in Part B for a given process is applicable to any feed material listed in Part C in so far as the description of the feed material makes reference to this process and in so far as the process at stake meets the description given in Part B. |
| --- | --- |

(5)

The specific maximum contents for chemical impurities and processing aids are set either in the description of the process in Part B, in the description of the feed material in Part C or at the end of a category in Part C. Unless a specific maximum content is set in Part C, any maximum content set in Part B for a given process is applicable to any feed material listed in Part C in so far as the description of the feed material makes reference to this process and in so far as the process at stake meets the description given in Part B.

| (6) | Feed materials not listed in Chapter 12 of Part C which have been manufactured by fermentation and/or which have a natural presence of microorganisms may be placed on the market with live microorganisms as long as the intended use of the feed materials and compound feed containing them is






  (a) | not the multiplication of the microorganisms and |
| --- | --- | --- |

(6)

(a)

not the multiplication of the microorganisms and

| (b) | not linked to a function exerted by microorganism(s) according to Annex I of Regulation (EC) No 1831/2003. |
| --- | --- |

(b)

not linked to a function exerted by microorganism(s) according to Annex I of Regulation (EC) No 1831/2003.

The presence of micro-organisms as well as any function resulting thereof shall not be claimed on the feed materials and the compound feed containing them.

| (7) | The botanical purity of a feed material shall not be less than 95 %. However, botanical impurities such as residues of other oil seeds or oil fruits derived from a previous manufacturing process shall not exceed 0,5 % for each type of oil seed or fruit. Derogating from these general rules a specific level shall be set in the list of feed materials in Part C. |
| --- | --- |

(7)

| (8) | The common name/qualifier of one or more of the processes, as listed in the last column of the glossary of processes in Part B, shall (11) be added to the name of the feed material to indicate that it has undergone the respective process or processes. A feed material whose name is a combination of a name listed in Part C with the common name/qualifier of one or more of the processes listed in Part B shall be considered as included in the Catalogue and its label shall bear the compulsory declarations applicable for this feed material as set out in the last columns of Parts B and C, as applicable. Whenever set out in the last column of Part B, the specific method used for the process shall be specified in the name of the feed material. |
| --- | --- |

(8)

| (9) | If the manufacturing process for a feed material differs from the description of the process concerned, as set out in the glossary of processes in Part B, the manufacturing process shall be set out in the description of the feed material concerned. |
| --- | --- |

(9)

| (10) | For a number of feed materials, synonyms may be used. Such synonyms are included in square brackets in the column ‘name’ of the entry for the feed material concerned in the list of feed materials in Part C. |
| --- | --- |

(10)

| (11) | In the description of the feed materials in the list of feed materials in Part C, the word ‘product’ is used instead of the word ‘by-product’ to reflect the market situation and the language used in practice by feed business operators to highlight the commercial value of feed materials. |
| --- | --- |

(11)

| (12) | The botanical name of a plant is only given in the description of the first entry in the list of feed materials in Part C concerning that plant. |
| --- | --- |

(12)

| (13) | The underlying principle for the compulsory labelling of analytical constituents of a certain feed material in the Catalogue is, whether a certain product contains high concentrations of a specific constituent, or the manufacturing process has changed the nutritional characteristics of the product. |
| --- | --- |

(13)

| (14) | Article 15(g) of Regulation (EC) No 767/2009 in conjunction with point 6 of Annex I to that Regulation lays down labelling requirements as regards the moisture content. Article 16(1)(b) of that Regulation in conjunction with its Annex V lays down labelling requirements as regards other analytical constituents. In addition, point 5 of Annex I to Regulation (EC) No 767/2009 requires the declaration of the level of ash insoluble in hydrochloric acid if it exceeds 2,2 % in general or for certain feed material if it exceeds the level set in the relevant section of Annex V to that Regulation. However, some entries in the list of feed materials in Part C deviate from those rules as follows:






  (a) | compulsory declarations regarding analytical constituents in the list of feed materials in Part C replace the compulsory declarations as set out in the relevant section of Annex V to Regulation (EC) No 767/2009; |
| --- | --- | --- |

(14)

(a)

compulsory declarations regarding analytical constituents in the list of feed materials in Part C replace the compulsory declarations as set out in the relevant section of Annex V to Regulation (EC) No 767/2009;

| (b) | if the column relating to compulsory declarations in the list of feed materials in Part C is left blank with respect to the analytical constituents that would have to be declared in accordance with the relevant section of Annex V to Regulation (EC) No 767/2009, none of those constituents need be labelled. For ash insoluble in hydrochloric acid, however, where no level is set in the list of feed materials in Part C, the level shall be declared if it exceeds 2,2 %; |
| --- | --- |

(b)

if the column relating to compulsory declarations in the list of feed materials in Part C is left blank with respect to the analytical constituents that would have to be declared in accordance with the relevant section of Annex V to Regulation (EC) No 767/2009, none of those constituents need be labelled. For ash insoluble in hydrochloric acid, however, where no level is set in the list of feed materials in Part C, the level shall be declared if it exceeds 2,2 %;

| (c) | where one or more specific moisture levels are set in the column ‘compulsory declarations’ of the list of feed materials in Part C, those levels shall apply instead of the levels in point 6 of Annex I to Regulation (EC) No 767/2009. However, if the moisture content is below 14 % its declaration is not compulsory. Where no specific moisture level is set in that column, point 6 of Annex I to Regulation (EC) No 767/2009 shall apply. |
| --- | --- |

(c)

where one or more specific moisture levels are set in the column ‘compulsory declarations’ of the list of feed materials in Part C, those levels shall apply instead of the levels in point 6 of Annex I to Regulation (EC) No 767/2009. However, if the moisture content is below 14 % its declaration is not compulsory. Where no specific moisture level is set in that column, point 6 of Annex I to Regulation (EC) No 767/2009 shall apply.

| (15) | A feed business operator, who claims a feed material has more properties than those specified in the column ‘description’ of the list of feed materials in Part C, or refers to a process listed in Part B that can be assimilated to a claim (e.g. rumen protection), shall comply with Article 13 of Regulation (EC) No 767/2009. Furthermore, feed materials may meet a particular nutritional purpose in accordance with Articles 9 and 10 of Regulation (EC) No 767/2009. |
| --- | --- |

(15)

PART B

Glossary of processes

| | Process | Definition | Common name/qualifier |
| --- | --- | --- | --- |
| 1 | Air fractionation | Separation of particles by means of an air stream | Air fractionated |
| 2 | Aspiration | Process to remove dust, fine particles and other particulates with suspended cereal fines from bulk grain during transfer by means of an air-flow | Aspirated |
| 3 | Blanching | Process consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural enzymes, soften tissue and remove raw flavouring, followed by immersion in cold water to halt the cooking process | Blanched |
| 4 | Bleaching | Removing naturally occurring colour by chemical or physical processes or by the use of bleaching earth | Bleached |
| 5 | Chilling | Lowering the temperature below ambient but above freezing point to aid preservation | Chilled |
| 6 | Chopping | Reduction of particle size using one or more knives | Chopped |
| 7 | Cleaning | Removal of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weeds | Cleaned/sorted |
| 8 | Concentration (12) | Removal of water and/or other constituents | Concentrate |
| 9 | Condensation | Transition of a substance from a gaseous to a liquid phase | Condensed |
| 10 | Cooking | The application of heat to change the physical and chemical characteristics of feed materials | Cooked |
| 11 | Crushing | Reduction of particle size using a crusher | Crushed |
| 12 | Crystallisation | Purification by the formation of solid crystals from a liquid solution. Impurities in the liquid are usually not incorporated into the lattice structure of the crystal. | Crystallised |
| 13 | Decortication (13) | Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others | Decorticated, partially decorticated |
| 14 | Dehulling/dehusking | Removal of the outer skins of beans, grains and seeds usually by physical means | Dehulled or dehusked (14) |
| 15 | Depectinising | Extraction of pectins from a feed material | Depectinised |
| 16 | Desiccation | Process of extracting moisture | Desiccated |
| 17 | Desliming | Process used to remove the slime layer on a surface | Deslimed |
| 18 | Desugaring | Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means | Desugared, partially desugared |
| 19 | Detoxification | Process by which toxic contaminants are destroyed or reduced in concentration | Detoxified |
| 20 | Distillation | Fractionation of liquids by boiling and collecting condensed vapour into a separate container | Distilled |
| 21 | Drying | Dehydration by artificial or natural processes | Naturally dried or artificially dried, as appropriate |
| 22 | Ensiling | Storage of feed materials with or without the addition of preservatives, or by using anaerobic conditions with or without silage additives | Ensiled |
| 23 | Evaporation | Reducing water content | Evaporated |
| 24 | Expansion | Thermal process during which the product's internal water content, abruptly steamed, leads to the breaking-up of the product | Expanded or puffed |
| 25 | Expelling | Removal of oil/fat by pressing | Expeller/cake and oil/fat |
| 26 | Extraction | Removal either by organic solvent of fat/oil from certain materials or by aqueous solvent of sugar or other water-soluble components | Extracted/meal and fat/oil, molasses/pulp and sugar or other water-soluble components |
| 27 | Extrusion | Thermal process during which the product's internal water content is rapidly evaporated leading to the breaking-down of the product, combined with specific shaping of the product by passing through a defined orifice | Extruded |
| 28 | Fermentation | Process in which micro-organisms such as bacteria, fungi or yeasts either are produced or used on materials to modify their chemical composition or properties | Fermented |
| 29 | Filtration | The process of passing a liquid through a porous media or membrane filter in order to remove solid particles | Filtered |
| 30 | Flaking | Rolling of moist heat-treated material to generate thin pieces of material | Flakes |
| 31 | Flour milling | Reduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings) | Flour, bran, middlings (15) or feed, as appropriate |
| 32 | Winterisation | Cooling of oils separates the more saturated parts of the oils and the more unsaturated parts of the oil. The more saturated parts of the oil congeal by cooling, while the more unsaturated parts of the oil are liquid and may e.g. be decanted. The winterized product is the congealed oil. | Winterised |
| 33 | Fragmentation | Process of breaking a feed material into fragments | Fragmented |
| 34 | Frying | Process of cooking feed materials in a oil or fat | Fried |
| 35 | Gelling | Process to form a gel, a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough usually using gelling agents | Gelled |
| 36 | Granulation | Treatment of feed materials to obtain a specific particle size and consistency | Granulated |
| 37 | Grinding/milling | Reducing the particle size of solid feed materials in a dry or wet process | Ground or milled |
| 38 | Heating | Heat treatments carried out under specific conditions such as pressure and moisture | Heated/Heat treated |
| 39 | Hydrogenation | Catalytic process aimed at saturating double bonds of oils/fats/fatty acids, carried out at high temperature under hydrogen pressure, in order to obtain partially of or fully saturated triglycerides/fatty acids, or polyols by reduction of carbonyl groups of carbohydrates to hydroxyl groups | Hydrogenated, partially hydrogenated |
| 40 | Hydrolysis | Reduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkali | Hydrolysed |
| 41 | Liquefying | Transition from a solid or a gas phase into a liquid | Liquefied |
| 42 | Maceration | Reducing the size of feed materials using mechanical means often in the presence of water or other liquids | Macerated |
| 43 | Malting | Allowing grain to commence germination to activate naturally occurring enzymes that are able to break down starch to fermentable carbohydrates and proteins to amino acids and peptides | Malted |
| 44 | Melting | Transition from a solid to a liquid phase by the application of heat | Melted |
| 45 | Micronisation | Process of reducing the average diameter of a solid material's particles to the micrometre scale | Micronised |
| 46 | Parboiling | Process of soaking in water and subjecting to a heat treatment so that starch is fully gelatinised, followed by a drying process | Par-boiled |
| 47 | Pasteurisation | Heating to a critical temperature for a specified time to eliminate harmful micro-organisms, followed by rapid cooling | Pasteurised |
| 48 | Peeling | Removal of the skin/peel from fruit and vegetables | Peeled |
| 49 | Pelleting | Shaping by compression through a die | Pellet, pelleted |
| 50 | Rice milling | Removal of almost all or part of the bran and embryo from husked rice | Milled |
| 51 | Pregelatinisation | Modification of starch to significantly improve its swelling properties in cold water | Pregelatinised (16) |
| 52 | Pressing (17) | Physical removal of liquids like fat, oil, water or juice from solids | Expeller/cake (in case of oil-containing materials)
  Pulp, pomace (in case of fruits, etc.)
  Pressed pulp (in case of sugar beet) |
| 53 | Refining | Complete or partial removal of impurities or unwanted components by chemical/physical treatment | Refined, partially refined |
| 54 | Roasting | Heating of feed materials into a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors | Roasted |
| 55 | Rolling | Reduction of particle size by passing the material, e.g. grains, between pairs of rollers | Rolled |
| 56 | Rumen protection | Process which, either by physical treatment with use of heat, pressure, steam and combination of such conditions and/or through the action of e.g. aldehydes, lignosulfonates, sodium hydroxide or organic acids (such as propionic or tannic acid) aims to protect the nutrients from degradation in the rumen
  Feed materials which are rumen protected by aldehydes may contain up to 0,12 % of free aldehydes. | Rumen protected through the action of [insert as applicable] |
| 57 | Sieving/Screening | Separation of particles of different sizes by passing feed materials through screen(s) whilst being shaken or poured | Sieved, sifted, screened |
| 58 | Skimming | Separating the top floating layer of a liquid by mechanical means, e.g. milk fat | Skimmed |
| 59 | Slicing | Cutting feed materials into flat pieces | Sliced |
| 60 | Soaking/Steeping | Moistening and softening of feed materials, usually seeds, to reduce cooking time, aid seed coat removal and facilitate water uptake to activate the germination process or reduce concentration of naturally occurring anti-nutritive factors | Steeped |
| 61 | Spray-drying | Reducing the moisture content of a liquid by creating a spray or mist of feed material to increase the surface area to weight ratio through which warm air is blown | Spray-dried |
| 62 | Steaming | Process using pressurised steam for heating and cooking to increase digestibility | Steamed |
| 63 | Toasting | Heating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors | Toasted |
| 64 | Ultra-filtration | Filtration of liquids through a fine membrane permeable to small molecules only | Ultra-filtered |
| 65 | Degermination | Process of complete or partial removal of germ from crushed cereal grain | Degermed, degerminated |
| 66 | Infra-red micronisation | Thermal process using infrared heat for cooking and roasting cereals, roots, seeds or tubers, or their co-products, usually followed by flaking | Infrared micronised |
| 67 | Oil/fats and hydrogenated oils/fats splitting | Chemical process of hydrolysis of fats/oils. The reaction of fats/oils with water, carried out at high temperatures and pressures, allows obtaining crude fatty acids in the hydrophobic phase and sweet waters (crude glycerol) in the hydrophilic phase. | Split |
| 68 | Ultrasound sonication | Release of soluble compounds by mechanical processing with power ultrasound and heat in water. | Sonicated |
| 69 | Mechanical food packaging removal | Mechanical removal of packaging material | Mechanically unpacked |

Process

Definition

Common name/qualifier

1

Air fractionation

Separation of particles by means of an air stream

Air fractionated

2

Aspiration

Process to remove dust, fine particles and other particulates with suspended cereal fines from bulk grain during transfer by means of an air-flow

Aspirated

3

Blanching

Process consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural enzymes, soften tissue and remove raw flavouring, followed by immersion in cold water to halt the cooking process

Blanched

4

Bleaching

Removing naturally occurring colour by chemical or physical processes or by the use of bleaching earth

Bleached

5

Chilling

Lowering the temperature below ambient but above freezing point to aid preservation

Chilled

6

Chopping

Reduction of particle size using one or more knives

Chopped

7

Cleaning

Removal of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weeds

Cleaned/sorted

8

Concentration (12)

Removal of water and/or other constituents

Concentrate

9

Condensation

Transition of a substance from a gaseous to a liquid phase

Condensed

10

Cooking

The application of heat to change the physical and chemical characteristics of feed materials

Cooked

11

Crushing

Reduction of particle size using a crusher

Crushed

12

Crystallisation

Purification by the formation of solid crystals from a liquid solution. Impurities in the liquid are usually not incorporated into the lattice structure of the crystal.

Crystallised

13

Decortication (13)

Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others

Decorticated, partially decorticated

14

Dehulling/dehusking

Removal of the outer skins of beans, grains and seeds usually by physical means

Dehulled or dehusked (14)

15

Depectinising

Extraction of pectins from a feed material

Depectinised

16

Desiccation

Process of extracting moisture

Desiccated

17

Desliming

Process used to remove the slime layer on a surface

Deslimed

18

Desugaring

Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means

Desugared, partially desugared

19

Detoxification

Process by which toxic contaminants are destroyed or reduced in concentration

Detoxified

20

Distillation

Fractionation of liquids by boiling and collecting condensed vapour into a separate container

Distilled

21

Drying

Dehydration by artificial or natural processes

Naturally dried or artificially dried, as appropriate

22

Ensiling

Storage of feed materials with or without the addition of preservatives, or by using anaerobic conditions with or without silage additives

Ensiled

23

Evaporation

Reducing water content

Evaporated

24

Expansion

Thermal process during which the product's internal water content, abruptly steamed, leads to the breaking-up of the product

Expanded or puffed

25

Expelling

Removal of oil/fat by pressing

Expeller/cake and oil/fat

26

Extraction

Removal either by organic solvent of fat/oil from certain materials or by aqueous solvent of sugar or other water-soluble components

Extracted/meal and fat/oil, molasses/pulp and sugar or other water-soluble components

27

Extrusion

Thermal process during which the product's internal water content is rapidly evaporated leading to the breaking-down of the product, combined with specific shaping of the product by passing through a defined orifice

Extruded

28

Fermentation

Process in which micro-organisms such as bacteria, fungi or yeasts either are produced or used on materials to modify their chemical composition or properties

Fermented

29

Filtration

The process of passing a liquid through a porous media or membrane filter in order to remove solid particles

Filtered

30

Flaking

Rolling of moist heat-treated material to generate thin pieces of material

Flakes

31

Flour milling

Reduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings)

Flour, bran, middlings (15) or feed, as appropriate

32

Winterisation

Cooling of oils separates the more saturated parts of the oils and the more unsaturated parts of the oil. The more saturated parts of the oil congeal by cooling, while the more unsaturated parts of the oil are liquid and may e.g. be decanted. The winterized product is the congealed oil.

Winterised

33

Fragmentation

Process of breaking a feed material into fragments

Fragmented

34

Frying

Process of cooking feed materials in a oil or fat

Fried

35

Gelling

Process to form a gel, a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough usually using gelling agents

Gelled

36

Granulation

Treatment of feed materials to obtain a specific particle size and consistency

Granulated

37

Grinding/milling

Reducing the particle size of solid feed materials in a dry or wet process

Ground or milled

38

Heating

Heat treatments carried out under specific conditions such as pressure and moisture

Heated/Heat treated

39

Hydrogenation

Catalytic process aimed at saturating double bonds of oils/fats/fatty acids, carried out at high temperature under hydrogen pressure, in order to obtain partially of or fully saturated triglycerides/fatty acids, or polyols by reduction of carbonyl groups of carbohydrates to hydroxyl groups

Hydrogenated, partially hydrogenated

40

Hydrolysis

Reduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkali

Hydrolysed

41

Liquefying

Transition from a solid or a gas phase into a liquid

Liquefied

42

Maceration

Reducing the size of feed materials using mechanical means often in the presence of water or other liquids

Macerated

43

Malting

Allowing grain to commence germination to activate naturally occurring enzymes that are able to break down starch to fermentable carbohydrates and proteins to amino acids and peptides

Malted

44

Melting

Transition from a solid to a liquid phase by the application of heat

Melted

45

Micronisation

Process of reducing the average diameter of a solid material's particles to the micrometre scale

Micronised

46

Parboiling

Process of soaking in water and subjecting to a heat treatment so that starch is fully gelatinised, followed by a drying process

Par-boiled

47

Pasteurisation

Heating to a critical temperature for a specified time to eliminate harmful micro-organisms, followed by rapid cooling

Pasteurised

48

Peeling

Removal of the skin/peel from fruit and vegetables

Peeled

49

Pelleting

Shaping by compression through a die

Pellet, pelleted

50

Rice milling

Removal of almost all or part of the bran and embryo from husked rice

Milled

51

Pregelatinisation

Modification of starch to significantly improve its swelling properties in cold water

Pregelatinised (16)

52

Pressing (17)

Physical removal of liquids like fat, oil, water or juice from solids

Expeller/cake (in case of oil-containing materials)

Pulp, pomace (in case of fruits, etc.)

Pressed pulp (in case of sugar beet)

53

Refining

Complete or partial removal of impurities or unwanted components by chemical/physical treatment

Refined, partially refined

54

Roasting

Heating of feed materials into a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors

Roasted

55

Rolling

Reduction of particle size by passing the material, e.g. grains, between pairs of rollers

Rolled

56

Rumen protection

Process which, either by physical treatment with use of heat, pressure, steam and combination of such conditions and/or through the action of e.g. aldehydes, lignosulfonates, sodium hydroxide or organic acids (such as propionic or tannic acid) aims to protect the nutrients from degradation in the rumen

Feed materials which are rumen protected by aldehydes may contain up to 0,12 % of free aldehydes.

Rumen protected through the action of [insert as applicable]

57

Sieving/Screening

Separation of particles of different sizes by passing feed materials through screen(s) whilst being shaken or poured

Sieved, sifted, screened

58

Skimming

Separating the top floating layer of a liquid by mechanical means, e.g. milk fat

Skimmed

59

Slicing

Cutting feed materials into flat pieces

Sliced

60

Soaking/Steeping

Moistening and softening of feed materials, usually seeds, to reduce cooking time, aid seed coat removal and facilitate water uptake to activate the germination process or reduce concentration of naturally occurring anti-nutritive factors

Steeped

61

Spray-drying

Reducing the moisture content of a liquid by creating a spray or mist of feed material to increase the surface area to weight ratio through which warm air is blown

Spray-dried

62

Steaming

Process using pressurised steam for heating and cooking to increase digestibility

Steamed

63

Toasting

Heating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors

Toasted

64

Ultra-filtration

Filtration of liquids through a fine membrane permeable to small molecules only

Ultra-filtered

65

Degermination

Process of complete or partial removal of germ from crushed cereal grain

Degermed, degerminated

66

Infra-red micronisation

Thermal process using infrared heat for cooking and roasting cereals, roots, seeds or tubers, or their co-products, usually followed by flaking

Infrared micronised

67

Oil/fats and hydrogenated oils/fats splitting

Chemical process of hydrolysis of fats/oils. The reaction of fats/oils with water, carried out at high temperatures and pressures, allows obtaining crude fatty acids in the hydrophobic phase and sweet waters (crude glycerol) in the hydrophilic phase.

Split

68

Ultrasound sonication

Release of soluble compounds by mechanical processing with power ultrasound and heat in water.

Sonicated

69

Mechanical food packaging removal

Mechanical removal of packaging material

Mechanically unpacked

PART C

List of feed materials

1.   Cereal grains and products derived thereof

| Number | Name | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 1.1.1 | Barley | Grains of Hordeum vulgare L. It may be rumen protected | |
| 1.1.2 | Barley, puffed | Product obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure | Starch |
| 1.1.3 | Barley, roasted | Product of barley roasting process which is partially roasted with low colour | Starch, if > 10 %
  Crude protein, if > 15 % |
| 1.1.4 | Barley flakes | Product obtained by steaming or infra red micronisation and rolling dehusked barley. It may contain a small proportion of barley husks. It may be rumen protected. | Starch |
| 1.1.5 | Barley fibre | Product of barley starch manufacture. It consists of particles of endosperm and principally of fibre. | Crude fibre
  Crude protein, if > 10 % |
| 1.1.6 | Barley hulls | Product of ethanol-starch manufacture after dry milling, screening and dehulling of barley grains | Crude fibre
  Crude protein, if > 10 % |
| 1.1.7 | Barley middlings | Product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. It consists principally of particles of endosperm with fine fragments of outer skins and some grain screenings. | Crude fibre
  Starch |
| 1.1.8 | Barley protein | Product from barley obtained after starch and bran separation. It consists principally of protein. | Crude protein |
| 1.1.9 | Barley protein feed | Product from barley obtained after starch separation. It consists principally of protein and particles of endosperm. | Moisture, if < 45 % or > 60 %
  If moisture < 45 %:






  — | Crude protein |

Number

Name

Description

Compulsory declarations

1.1.1

Barley

Grains of Hordeum vulgare L. It may be rumen protected

1.1.2

Barley, puffed

Product obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure

Starch

1.1.3

Barley, roasted

Product of barley roasting process which is partially roasted with low colour

Starch, if > 10 %

Crude protein, if > 15 %

1.1.4

Barley flakes

Product obtained by steaming or infra red micronisation and rolling dehusked barley. It may contain a small proportion of barley husks. It may be rumen protected.

Starch

1.1.5

Barley fibre

Product of barley starch manufacture. It consists of particles of endosperm and principally of fibre.

Crude fibre

Crude protein, if > 10 %

1.1.6

Barley hulls

Product of ethanol-starch manufacture after dry milling, screening and dehulling of barley grains

Crude fibre

Crude protein, if > 10 %

1.1.7

Barley middlings

Product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. It consists principally of particles of endosperm with fine fragments of outer skins and some grain screenings.

Crude fibre

Starch

1.1.8

Barley protein

Product from barley obtained after starch and bran separation. It consists principally of protein.

Crude protein

1.1.9

Barley protein feed

Product from barley obtained after starch separation. It consists principally of protein and particles of endosperm.

Moisture, if < 45 % or > 60 %

If moisture < 45 %:

—

Crude protein

| — | Starch |
| --- | --- |

—

Starch

1.1.10

Barley solubles

Product from barley obtained after wet protein and starch extraction

Crude protein

1.1.11

Barley bran

Product of flour manufacture, obtained from screened grains of dehusked barley. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed.

Crude fibre

1.1.12

Liquid barley starch

Secondary starch fraction from the production of starch from barley

If moisture < 50 %:

| — | Starch |
| --- | --- |

—

Starch

1.1.13

Malting barley screenings

Product from mechanical screening (size fractionation) consisting of undersized barley kernels and fractions of barley kernels separated before the malting process

Crude fibre

Crude ash if > 2,2 %

1.1.14

Malting barley and malt fines

Product consisting of fractions of barley kernels and malt separated during the production of malt

Crude fibre

1.1.15

Malting barley husks

Product from malting barley cleaning consisting of fractions of husk and fines

Crude fibre

1.1.16

Barley distillers solids, wet

Product of ethanol manufacture from barley. It contains solid feed fraction from distillation.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.1.17

Barley distillers solubles, wet

Product of ethanol manufacture from barley. It contains soluble feed fraction from distillation.

Moisture, if < 45 % or > 70 %

If moisture < 45 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.1.18

Malt (18)

Product from germinated cereals, dried, milled and/or extracted

1.1.19

Malt rootlets (18)

Product from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains. It may be milled.

1.2.1

Maize (19)

Grains of Zea mays L. ssp. mays. It may be rumen protected.

1.2.2

Maize flakes (19)

Product obtained by steaming or infra red micronising and rolling dehusked maize. It may contain a small proportion of maize husks.

Starch

1.2.3

Maize middlings (19)

Product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran. It may contain some maize germ fragments.

Crude fibre

Starch

Crude fat if > 5 %

1.2.4

Maize bran (19)

Product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles.

Crude fibre

1.2.5

Maize cobs (19)

Central core of a maize ear. It may include small quantities of maize and spathes which might not have been removed during mechanical harvesting.

Crude fibre

Starch

1.2.6

Maize screenings (19)

Fraction of maize kernels separated by the screening process at product intake

1.2.7

Maize fibre (19)

Product from the manufacture of maize starch. It consists principally of fibre.

Moisture, if < 50 % or > 70 %

If moisture < 50 %:

| — | Crude fibre |
| --- | --- |

—

Crude fibre

1.2.8

Maize gluten (19)

Product from the manufacture of maize starch. It consists principally of gluten obtained during separation of starch.

Moisture, if < 70 % or > 90 %

If moisture < 70 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.2.9

Maize gluten feed (19)

Product obtained during the manufacture of maize starch. It is composed of bran and maize solubles. The product may also include broken maize and residues from oil extraction of maize germs. Other products derived from starch and from the refining or fermentation of starch products may be added.

Moisture, if < 40 % or > 65 %

If moisture < 40 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

| — | Crude fibre |
| --- | --- |

—

Crude fibre

| — | Starch |
| --- | --- |

—

Starch

1.2.10

Maize germ (19)

Product of the manufacture of semolina, flour or starch from maize. It consists predominately of maize germ, outer skins and parts of the endosperm.

Moisture, if < 40 % or > 60 %

If moisture < 40 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

| — | Crude fat |
| --- | --- |

—

Crude fat

1.2.11

Maize germ expeller (19)

Product of oil manufacture obtained by pressing processed maize germ to which parts of the endosperm and testa may still adhere

Crude protein

Crude fat

1.2.12

Maize germ meal (19)

Product of oil manufacture, obtained by extraction of processed maize germ.

Crude protein

1.2.13

Crude maize germ oil (19)

Oil obtained from maize germ

Moisture, if > 1 %

1.2.14

Maize, puffed (19)

Product obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure

Starch

1.2.15

Maize steep liquor (19)

Concentrated liquid fraction from the steeping process of corn

Moisture, if < 45 % or > 65 %

If moisture < 45 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.2.16

Sweet corn silage (19)

By-product of the sweet corn processing industry, composed of centre cobs, husks, base of the kernels, chopped and drained or pressed. Generated by chopping sweet corn cobs, husks and leaves, with presence of sweet corn kernels.

Crude fibre

1.2.17

Crushed degerminated (degermed) Maize (19)

Product obtained by degermination of crushed maize. It consists principally of endosperm fragments and may contain some maize germ and outer skin particles.

Crude fibre

Starch

1.2.18

Maize grits (19)

Hard, flinty portions of ground maize containing little or no bran or germs.

Crude fibre

Starch

1.3.1

Millet

Grains of Panicum miliaceum L.

1.4.1

Oats

Grains of Avena sativa L. and other cultivars of oats

1.4.2

Dehulled oats

Dehulled grains of oats. It may be steam treated.

1.4.3

Oat flakes

Product obtained by steaming or infra red micronising and rolling dehusked oats. It may contain a small proportion of oat husks.

Starch

1.4.4

Oat middlings

Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.

Crude fibre

Starch

1.4.5

Oat bran

Product of flour manufacture, obtained from screened grains of dehusked oat. It consists principally of fragments of the outer skins and particles of grain from which the greater part of the endosperm has been removed.

Crude fibre

1.4.6

Oat hulls

Product obtained during dehulling of oat grains

Crude fibre

1.4.7

Oat, puffed

Product obtained from milled or broken oat by means of a treatment in humid, warm conditions and under pressure

Starch

1.4.8

Oat groats

Cleaned oats with the hull removed

Crude fibre

Starch

1.4.9

Oat flour

Product obtained by milling of oat grains

Crude fibre

Starch

1.4.10

Fodder oat flour

Oats product with high content in starch, after decortication

Crude fibre

1.4.11

Oat feed

Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.

Crude Fibre

1.5.1

Quinoa seed, extracted

Cleaned whole seed of the quinoa plant (Chenopodium quinoa Willd.) from which the saponin contained in the seeds outer layer has been removed

1.6.1

Broken rice

Part of rice kernel of Oryza sativa L. with a length less than three-quarters of a whole kernel. The rice may have been parboiled.

Starch

1.6.2

Milled rice

Husked rice from which almost all the bran and embryo have been removed during rice milling. The rice may have been parboiled.

Starch

1.6.3

Pre-gelatinised rice

Product obtained from milled or broken rice by pre-gelatinisation

Starch

1.6.4

Extruded rice

Product obtained by extruding rice flour

Starch

1.6.5

Rice flakes

Product obtained by flaking pre-gelatinised rice kernels or broken kernels

Starch

1.6.6

Husked rice

Paddy (Oryza sativa L.) from which the husk only has been removed. It may be parboiled. The processes of husking and handling may result in some loss of bran.

Starch

Crude fibre

1.6.7

Ground fodder rice

Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal husked grains which are yellow or spotted

Starch

1.6.8

Rice flour

Product obtained by grinding milled rice. The rice may have been parboiled.

Starch

1.6.9

Husked rice, flour

Product obtained by grinding husked rice. The rice may have been parboiled.

Starch

Crude fibre

1.6.10

Rice bran

Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. The rice may have been parboiled or extruded.

Crude fibre

1.6.11

Rice bran with calcium carbonate

Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. It may contain up to 23 % of calcium carbonate used as processing aid. The rice may have been parboiled.

Crude fibre

Calcium carbonate

1.6.12

Defatted rice bran

Rice bran resulting from oil extraction. It may be rumen protected

Crude fibre

1.6.13

Rice bran oil

Oil extracted from stabilised rice bran

1.6.14

Rice middlings

Product of rice flour and starch production, obtained by dry or wet milling and sieving. It consists principally of starch, protein, fat and fibre. The rice may have been parboiled. May contain up to 0,25 % sodium and up to 0,25 % sulphate.

Starch, if > 20 %

Crude protein, if > 10 %

Crude fat, if > 5 %

Crude fibre

1.6.15

Rice middlings with calcium carbonate

Product obtained during rice milling, mainly consisting of particles of aleurone layer and endosperm. It may contain up 23 % of calcium carbonate used as processing aid. The rice may have been parboiled.

Starch

Crude protein

Crude fat

Crude fibre

Calcium carbonate

1.6.16

Rice

Grains of Oryza sativa L. It may be rumen protected

1.6.17

Rice germ

Product obtained during rice milling, mainly consisting of the embryo

Crude fat

Crude protein

1.6.18

Rice germ expeller

Product remaining after rice germ has been crushed to expel the oil

Crude protein

Crude fat

Crude fibre

1.6.20

Rice protein

Product of rice starch production, obtained by wet milling sieving, separation, concentration and drying

Crude protein

1.6.21

Liquid rice feed

Concentrated liquid product of wet milling and sieving rice

Starch

1.6.22

Rice, puffed

Product obtained by expanding rice kernels or broken kernels

Starch

1.6.23

Rice, fermented

Product obtained by fermentation of rice

Starch

1.6.24

Malformed rice, milled/chalky rice, milled

Product obtained during rice milling, mainly consisting of malformed kernels and/or chalky kernels and/or damaged kernels and/or naturally coloured kernel (green, red, yellow), and/or normal husked grain, whole or broken. It may be parboiled.

Starch

1.6.25

Immature rice, milled

Product obtained during rice milling, mainly consisting of immature and/or chalky kernels

Starch

1.7.1

Rye

Grains of Secale cereale L.

1.7.2

Rye middlings

Product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some miscellaneous parts of the grain.

Starch

Crude fibre

1.7.3

Rye feed

Product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran.

Starch

Crude fibre

1.7.4

Rye bran

Product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed

Starch

Crude fibre

1.8.1

Sorghum; [Milo]

Grains/seeds of Sorghum bicolor (L.) Moench

1.8.2

Sorghum white

Grains of specific cultivars of Sorghum with a white seed coat.

1.8.3

Sorghum feed

Dried product obtained during the separation of sorghum starch. It consists principally of bran. The product may also include dried residues of maceration water and germs could be added

Crude protein

1.9.1

Spelt

Grains of spelt Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum

1.9.2

Spelt bran

Product of the manufacture of spelt flour. It consists principally of outer skins and some spelt germ fragments, with some endosperm particles.

Crude fibre

1.9.3

Spelt hulls

Product obtained during dehulling of spelt grains

Crude fibre

1.9.4

Spelt middlings

Product obtained during the processing of screened, dehulled spelt into spelt flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.

Crude fibre

Starch

1.10.1

Triticale

Grains of Triticum × Secale cereale L. Hybrid

1.11.1

Wheat

Grains of Triticum aestivum L., Triticum durum Desf. and other wheat cultivars. It may be rumen protected.

1.11.2

Wheat rootlets

Product from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains

1.11.3

Wheat, pre-gelatinised

Product obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure

Starch

1.11.4

Wheat middlings

Product of flour manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.

Crude fibre

Starch

1.11.5

Wheat flakes

Product obtained by steaming or infrared micronising and rolling dehusked wheat. It may contain a small proportion of wheat husks. It may be rumen protected.

Crude fibre

Starch

1.11.6

Wheat feed

Product of flour or malting manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran.

Crude fibre

1.11.7

Wheat bran (20)

Product of flour or malting manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed.

Crude fibre

1.11.8

Malted fermented wheat particles

Product obtained by the combined processes of malting and fermentation of wheat and wheat bran. The product is then dried and ground.

Starch

Crude fibre

1.11.10

Wheat fibre

Fibre extracted from wheat processing. It consists principally of fibre.

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

| — | Crude fibre |
| --- | --- |

—

Crude fibre

1.11.11

Wheat germ

Product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere

Crude protein

Crude fat

1.11.12

Wheat germ, fermented

Product of fermentation of wheat germ

Crude protein

Crude fat

1.11.13

Wheat germ expeller

Product of oil manufacture, obtained by pressing wheat germ (Triticum aestivum L., Triticum durum Desf. and other wheat cultivars and dehusked spelt (Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum L.)) to which parts of the endosperm and testa may still adhere

Crude protein

1.11.15

Wheat protein

Wheat protein extracted during starch or ethanol production, maybe partially hydrolysed

Crude protein

1.11.16

Wheat gluten feed

Product from the manufacture of wheat starch and gluten. It consists of bran, from which the germ may have been partially removed. Wheat solubles, broken wheat and other products derived from starch and from the refining or fermentation of starch products may be added.

Moisture, if < 45 % or > 60 %

If moisture < 45 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

| — | Starch |
| --- | --- |

—

Starch

1.11.18

Vital wheat gluten

Wheat protein characterised by high viscoelasticity as hydrated, with minimum 80 % protein (N × 6,25) and maximum 2 % ash on dry substance

Crude protein

1.11.19

Liquid wheat starch

Product obtained from the production of starch/glucose and gluten from wheat

Moisture, if < 65 % or > 85 %

If moisture < 65 %:

| — | Starch |
| --- | --- |

—

Starch

1.11.20

Wheat starch containing protein, partially de-sugared

Product obtained during the production of wheat starch mainly comprising partially sugared starch, the soluble proteins and other soluble parts of the endosperm

Crude protein

Starch

Total sugars calculated as sucrose

1.11.21

Wheat solubles

Product of wheat obtained after wet protein and starch extraction. May be hydrolysed

Moisture if < 55 % or > 85 %

If moisture < 55 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.11.22

Wheat yeast concentrate

Wet by-product that is released after the fermentation of wheat starch for alcohol production

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.11.23

Malting wheat screenings

Product from mechanical screening (size fractionation) consisting of undersized wheat kernels and fractions of wheat kernels separated before the malting process

Crude fibre

1.11.24

Malting wheat and malt fines

Product consisting of fractions of wheat kernels and malt separated during the production of malt

Crude fibre

1.11.25

Malting wheat husks

Product from malting wheat cleaning consisting of fractions of husk and fines

Crude fibre

1.12.2

Grain flour (18)

Flour from milling grains

Starch

Crude fibre

1.12.3

Grain protein concentrate (18)

Concentrate and dried product obtained from grain after starch removal through yeast fermentation

Crude protein

1.12.4

Cereal grains screenings (18)

Products from mechanical screening (size fractionation) consisting of small grains and fractions of grain kernels, which may be germinated, separated before further processing of the grain. The products contain more crude fibre (e.g. hulls) than the unfractionated cereals.

Crude fibre

1.12.5

Grain germ (18)

Product of flour milling and the manufacture of starch consisting principally of grain germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere

Crude protein,

Crude fat

1.12.6

Grain spent wash syrup (18)

Product of grain obtained through the evaporation of the concentrate of the spent wash from the fermentation and distillation of grain used in the production of grain spirit

Moisture, if < 45 % or > 70 %

If moisture < 45 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.12.7

Moist distillers' grains (18)

Moist product consisting in the solid fraction by centrifugation and/or filtration of spent wash from fermented and distilled grains used in the production of grain spirit

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.12.8

Concentrated distillers solubles (18)

Moist product from production of alcohol by fermentation and distilling a mash of wheat and sugar syrup after previous separation of bran and gluten. It may contain dead cells and/or parts of the fermentation micro-organisms.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

| — | Crude protein, if > 10 % |
| --- | --- |

—

Crude protein, if > 10 %

1.12.9

Distillers' grains and solubles (18)

Product obtained when producing alcohol by fermentation and distilling grain mash of cereals and/or other starchy and sugar containing products. They may contain dead cells and/or parts of the fermentation micro-organisms. May contain 2 % sulphate. It may be rumen protected.

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.12.10

Distillers' dried grains

Product of alcohol distillation obtained by drying solid residues of fermented grains. It may be rumen protected.

Crude protein

1.12.11

Distillers' dark grains (18); [Distillers' dried grains and solubles] (18)

Product of alcohol distillation obtained by drying solid residues of fermented grains to which pot ale syrup or evaporated spent wash has been added. It may be rumen protected.

Crude protein

1.12.12

Brewers' grains (18)

Product of brewing composed of residues from malted and unmalted cereals and other starchy products, which may contain hop materials. Typically marketed in a moist condition but may also be sold in a dried form. May contain up to 0,3 % dimethyl polysiloxane, may contain up to 1,5 % enzymes, may contain up to 1,8 % bentonite

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.12.13

Draff (18)

Solid product of cereal whisky production. It consists of residues from hot water extraction of malted cereal. Typically marketed in the moist form after the extract has been removed by gravity

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.12.14

Mash filter grains

Solid product obtained through the production of beer, malt extract and whisky spirit. It consists of the residues of hot water extraction of ground malt and possibly other sugar or starch-rich adjuncts. Typically marketed in the moist form after the extract has been removed by pressing.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.12.15

Pot ale

The product remaining in the still from the first (wash) distillation of a malt distillery

Crude protein, if > 10 %

1.12.16

Pot ale syrup

Product from the first (wash) distillation of a malt distillery produced by evaporating the pot ale remaining in the still

Moisture, if < 45 % or > 70 %

If moisture < 45 %:

Crude protein

2.   Oil seeds, oil fruits, and products derived thereof

| Number | Name | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 2.1.1 | Babassu expeller | Product of oil manufacture, obtained by pressing Babassu palm nuts Orbignya varieties | Crude protein
  Crude fat
  Crude fibre |
| 2.2.1 | Camelina seed | Seeds of Camelina sativa L. Crantz | |
| 2.2.2 | Camelina, expeller | Product of oil manufacture, obtained by pressing seeds of Camelina | Crude protein
  Crude fat
  Crude fibre |
| 2.2.3 | Camelina meal | Product of oil manufacture, obtained by extraction and appropriate heat treatment of Camelina seed expeller | Crude protein |
| 2.3.1 | Cocoa husks | Teguments of dried and roasted beans of Theobroma cacao L. | Crude fibre |
| 2.3.2 | Cocoa hulls | Product obtained from processing beans of Theobroma cacao L. | Crude fibre
  Crude protein |
| 2.3.3 | Cocoa bean meal, partially decorticated | Product of oil manufacture, obtained by extraction of dried and roasted beans of Theobroma cacao L. from which part of the husks has been removed | Crude protein
  Crude fibre |
| 2.4.1 | Copra expeller | Product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L. | Crude protein
  Crude fat
  Crude fibre |
| 2.4.2 | Copra, hydrolysed expeller | Product of oil manufacture, obtained by pressing and enzymatic hydrolisation of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L. | Crude protein
  Crude fat
  Crude fibre |
| 2.4.3 | Copra meal | Product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L. | Crude protein |
| 2.5.1 | Cotton seed | Seeds of Gossypium spp. from which the fibres have been removed. It may be rumen protected. | |
| 2.5.2 | Cotton seed meal, partially decorticated | Product of oil manufacture, obtained by extraction of seeds of cotton from which fibres and part of the husks have been removed. (Maximum crude fibre 22,5 % in the dry matter). It may be rumen protected. | Crude protein
  Crude fibre |
| 2.5.3 | Cotton seed expeller | Product of oil manufacture, obtained by pressing seeds of cotton from which fibres have been removed | Crude protein
  Crude fibre
  Crude fat |
| 2.6.1 | Groundnut expeller, partially decorticated | Product of oil manufacture, obtained by pressing partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis

  (Maximum crude fibre content 16 % in the dry matter) | Crude protein
  Crude fat
  Crude fibre |
| 2.6.2 | Groundnut meal, partially decorticated | Product of oil manufacture, obtained by extraction of partially decorticated groundnut expeller (Maximum crude fibre content 16 % in the dry matter) | Crude protein
  Crude fibre |
| 2.6.3 | Groundnut expeller, decorticated | Product of oil manufacture, obtained by pressing decorticated groundnuts | Crude protein
  Crude fat
  Crude fibre |
| 2.6.4 | Groundnut meal, decorticated | Product of oil manufacture, obtained by extraction of decorticated groundnut expeller | Crude protein
  Crude fibre |
| 2.7.1 | Kapok expeller | Product of oil manufacture obtained by pressing Kapok seeds (Ceiba pentadra L. Gaertn.) | Crude protein
  Crude fibre |
| 2.8.1 | Linseed | Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93 %) as whole, flattened or ground linseed. It may be rumen protected. | |
| 2.8.2 | Linseed expeller | Product of oil manufacture, obtained by pressing linseed. | Crude protein
  Crude fat
  Crude fibre |
| 2.8.3 | Linseed meal | Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller. It may be rumen protected. | Crude protein |
| 2.8.4 | Linseed expeller feed | Product of oil manufacture, obtained by pressing linseed. Only when produced at an integrated crushing and refining site, the product may contain up to:






  — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |

Number

Name

Description

Compulsory declarations

2.1.1

Babassu expeller

Product of oil manufacture, obtained by pressing Babassu palm nuts Orbignya varieties

Crude protein

Crude fat

Crude fibre

2.2.1

Camelina seed

Seeds of Camelina sativa L. Crantz

2.2.2

Camelina, expeller

Product of oil manufacture, obtained by pressing seeds of Camelina

Crude protein

Crude fat

Crude fibre

2.2.3

Camelina meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of Camelina seed expeller

Crude protein

2.3.1

Cocoa husks

Teguments of dried and roasted beans of Theobroma cacao L.

Crude fibre

2.3.2

Cocoa hulls

Product obtained from processing beans of Theobroma cacao L.

Crude fibre

Crude protein

2.3.3

Cocoa bean meal, partially decorticated

Product of oil manufacture, obtained by extraction of dried and roasted beans of Theobroma cacao L. from which part of the husks has been removed

Crude protein

Crude fibre

2.4.1

Copra expeller

Product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.

Crude protein

Crude fat

Crude fibre

2.4.2

Copra, hydrolysed expeller

Product of oil manufacture, obtained by pressing and enzymatic hydrolisation of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.

Crude protein

Crude fat

Crude fibre

2.4.3

Copra meal

Product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.

Crude protein

2.5.1

Cotton seed

Seeds of Gossypium spp. from which the fibres have been removed. It may be rumen protected.

2.5.2

Cotton seed meal, partially decorticated

Product of oil manufacture, obtained by extraction of seeds of cotton from which fibres and part of the husks have been removed. (Maximum crude fibre 22,5 % in the dry matter). It may be rumen protected.

Crude protein

Crude fibre

2.5.3

Cotton seed expeller

Product of oil manufacture, obtained by pressing seeds of cotton from which fibres have been removed

Crude protein

Crude fibre

Crude fat

2.6.1

Groundnut expeller, partially decorticated

Product of oil manufacture, obtained by pressing partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis

(Maximum crude fibre content 16 % in the dry matter)

Crude protein

Crude fat

Crude fibre

2.6.2

Groundnut meal, partially decorticated

Product of oil manufacture, obtained by extraction of partially decorticated groundnut expeller (Maximum crude fibre content 16 % in the dry matter)

Crude protein

Crude fibre

2.6.3

Groundnut expeller, decorticated

Product of oil manufacture, obtained by pressing decorticated groundnuts

Crude protein

Crude fat

Crude fibre

2.6.4

Groundnut meal, decorticated

Product of oil manufacture, obtained by extraction of decorticated groundnut expeller

Crude protein

Crude fibre

2.7.1

Kapok expeller

Product of oil manufacture obtained by pressing Kapok seeds (Ceiba pentadra L. Gaertn.)

Crude protein

Crude fibre

2.8.1

Linseed

Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93 %) as whole, flattened or ground linseed. It may be rumen protected.

2.8.2

Linseed expeller

Product of oil manufacture, obtained by pressing linseed.

Crude protein

Crude fat

Crude fibre

2.8.3

Linseed meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller. It may be rumen protected.

Crude protein

2.8.4

Linseed expeller feed

Product of oil manufacture, obtained by pressing linseed. Only when produced at an integrated crushing and refining site, the product may contain up to:

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % of crude lecithins |
| --- | --- |

—

1,3 % of crude lecithins

| — | 2 % of soap stocks |
| --- | --- |

—

2 % of soap stocks

Crude protein

Crude fat

Crude fibre

2.8.5

Linseed meal feed

Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 2 % soap stocks. |
| --- | --- |

—

2 % soap stocks.

It may be rumen protected

Crude protein

2.9.1

Mustard bran

Product of the manufacture of mustard (Brassica juncea L.). It consists of fragments of the outer skins and particles of grain.

Crude fibre

2.9.2

Mustard seed meal

Product obtained by the extraction of volatile mustard oil from mustard seeds

Crude protein

2.10.1

Niger seed

Seeds of the niger plant Guizotia abyssinica (L. F.) Cass

2.10.2

Niger seed expeller

Product of oil manufacture, obtained by pressing of seeds of the niger plant (Ash insoluble in HCl: maximum 3,4 %)

Crude protein

Crude fat

Crude fibre

2.11.1

Olive pulp

Product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel

Crude protein

Crude fibre

Crude fat

2.11.2

Defatted olive meal feed

Product of olive oil manufacture, obtained by extraction and appropriate heat treatment of olive pulp expeller separated as far as possible from parts of the kernel. Only when produced at an integrated crushing and refining site, the product may contain up to

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins. |
| --- | --- |

—

1,3 % crude lecithins.

| — | 2 % soap stocks. |
| --- | --- |

—

2 % soap stocks.

Crude protein

Crude fibre

2.11.3

Defatted olive meal

Product of olive oil manufacture, obtained by extraction and appropriate heat treatment of olive pulp expeller separated as far as possible from parts of the kernel.

Crude protein

Crude fibre

2.12.1

Palm kernel expeller

Product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq., Corozo oleifera (HBK) L. H. Bailey (Elaeis melanococca auct.) from which as much as possible of the hard shell has been removed

Crude protein

Crude fibre

Crude fat

2.12.2

Palm kernel meal

Product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed

Crude protein

Crude fibre

2.13.1

Pumpkin and squash seed

Seeds of Cucurbita pepo L. and plants of the genus Cucurbita

2.13.2

Pumpkin and squash seed, expeller

Product of oil manufacture, obtained by pressing seeds of Cucurbita pepo and plants of the genus Cucurbita

Crude protein

Crude fat

2.14.1

Rape seed (21)

Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk. Indian sarson Brassica napus L. var. glauca (Roxb.) O.E. Schulz and Brassica rapa ssp. oleifera (Metzg.) Sinsk. Minimum botanical purity 94 %. It may be rumen protected.

2.14.2

Rape seed, expeller

Product of oil manufacture, obtained by pressing seeds of rape. It may be rumen protected.

Crude protein

Crude fat

Crude fibre

2.14.3

Rape seed meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller. It may be rumen protected.

Crude protein

2.14.4

Rape seed, extruded

Product obtained from whole rape by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation. It may be rumen protected.

Crude protein

Crude fat

2.14.5

Rape seed protein concentrate

Product of oil manufacture, obtained by separation of protein fraction of rape seed expeller or rape seed

Crude protein

2.14.6

Rape seed expeller feed

Product of oil manufacture, obtained by pressing seeds of rape. Only when produced at an integrated crushing and refining site, the product may contain up to

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 2 % soap stocks. |
| --- | --- |

—

2 % soap stocks.

It may be rumen protected.

Crude protein

Crude fat

Crude fibre

2.14.7

Rape seed meal feed

Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 2 % soap stocks. |
| --- | --- |

—

2 % soap stocks.

It may be rumen protected.

Crude protein

2.15.1

Safflower seed

Seeds of the safflower Carthamus tinctorius L.

2.15.2

Safflower seed meal, partially decorticated

Product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower.

Crude protein

Crude fibre

2.15.3

Safflower hulls

Product obtained during dehulling of safflower seeds

Crude fibre

2.16.1

Sesame seed

Seeds of Sesamum indicum L.

2.17.1

Sesame seed, partially dehulled

Product of oil manufacture, obtained by removing part of the husks

Crude protein

Crude fibre

2.17.2

Sesame hulls

Product obtained during dehulling of sesame seeds

Crude fibre

2.17.3

Sesame seed expeller

Product of oil manufacture, obtained by pressing seeds of the sesame plant (Ash insoluble in HCl: maximum 5 %).

Crude protein

Crude fibre

Crude fat

2.18.1

Toasted soya (beans)

Soya beans (Glycine max L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.). It may be rumen protected.

2.18.2

Soya (bean) expeller

Product of oil manufacture, obtained by pressing the seed of soya.

Crude protein

Crude fat

Crude fibre

2.18.3

Soya (bean) meal

Product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.).

It may be rumen protected.

Crude protein

Crude fibre

if > 8 % in dry matter

2.18.4

Soya (bean) meal, dehulled

Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,5 mg N/g × min.). It may be rumen protected.

Crude protein

2.18.5

Soya (bean) hulls

Product obtained during dehulling of soya beans

Crude fibre

2.18.6

Soya beans, extruded

Product obtained from soya beans by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation. It may be rumen protected.

Crude protein

Crude fat

2.18.7

Soya (bean) protein concentrate

Product obtained from dehulled, fat extracted soya beans, after a second extraction or enzymatic treatment to reduce the level of nitrogen-free extract. May contain inactivated enzymes.

Crude protein

2.18.8

Soya bean pulp; [Soya bean paste]

Product obtained during extraction of soya beans for food preparation

Crude protein

2.18.9

Soya bean molasses

Product obtained during the processing of soya bean

Crude protein

Crude fat

2.18.10

By-product from soybean preparation

Products obtained when processing soybeans to obtain soybean food preparations

Crude protein

2.18.11

Soya (beans)

Soya beans (Glycine max L. Merr.)

Urease activity if > 0,4 mg N/g × min

2.18.12

Soybean, flakes

Product obtained by steaming or infrared micronising and rolling dehulled soya beans (Urease activity maximum 0,4 mg N/g × min.)

Crude protein

2.18.13

Soya (bean) meal feed

Product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.). Only when produced at an integrated crushing and refining site, the product may contain up to

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 1,5 % soap stocks. |
| --- | --- |

—

1,5 % soap stocks.

It may be rumen protected.

Crude protein

Crude fibre

if > 8 % in dry matter

2.18.14

Soya (bean) meal feed, dehulled

Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,5 mg N/g × min.). Only when produced at an integrated crushing and refining site, the product may contain up to

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 1,5 % soap stocks. |
| --- | --- |

—

1,5 % soap stocks.

It may be rumen protected.

Crude protein

2.18.15

Fermented soya (bean) protein (concentrate)

Product obtained from dehulled, fat extracted soya beans, after microbial fermentation to reduce the level of nitrogen-free extract. It may also include dead cells and/or parts thereof of the fermentation micro-organisms used.

Crude protein

2.19.1

Sunflower seed

Seeds of the sunflower Helianthus annuus L. It may be rumen protected.

2.19.2

Sunflower seed expeller

Product of oil manufacture, obtained by pressing seeds of the sunflower.

Crude protein

Crude fat

Crude fibre

2.19.3

Sunflower seed meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller. It may be rumen protected.

Crude protein

Crude fibre

2.19.4

Sunflower seed meal, dehulled

Product of oil manufacture, obtained by extraction and appropriate heat treatment of expeller of sunflower seeds from which part or all of the husks has been removed. Maximum crude fibre 27,5 % in the dry matter

Crude protein

Crude fibre

2.19.5

Sunflower seed hulls

Product obtained during dehulling of sunflower seeds

Crude fibre

2.19.6

Sunflower seed meal feed

Product of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 2 % soap stocks. |
| --- | --- |

—

2 % soap stocks.

It may be rumen protected.

Crude protein

2.19.7

Sunflower seed meal feed, dehulled

Product of oil manufacture, obtained by extraction and appropriate heat treatment of expeller of sunflower seeds from which part or all of the husks has been removed. Only when produced at an integrated crushing and refining site, the product may contain up to

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 2 % soap stocks. |
| --- | --- |

—

2 % soap stocks.

Maximum crude fibre: 27,5 % in the dry matter.

It may be rumen protected.

Crude protein

Crude fibre

2.19.8

High-protein low-cellulose fraction of sunflower meal

Product of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled.

Minimum crude protein content: 45 % on 8 % moisture basis

Maximum crude fibre content: 8 % on 8 % moisture basis

It may be rumen protected.

Crude protein

Crude fibre

2.19.9

High-cellulose fraction of sunflower meal

Product of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled.

Minimum crude fibre content: 38 % on 8 % moisture basis

Minimum crude protein content: 17 % on 8 % moisture basis

It may be rumen protected.

Crude protein

Crude fibre

2.20.1

Vegetable oil and fat (22)

Oil and fat obtained from oilseeds or oil fruits (excluding castor oil from the ricinus plant), it may be degummed, refined and/or hydrogenated.

Moisture, if > 1 %

2.20.2

Used food factory vegetable oils

Vegetable oils having been used by food business operators in accordance with Regulation (EC) No 852/2004 for cooking purposes and which have not been in contact with meat, animal fats, fish or aquatic animals.

Moisture, if > 1 %

2.21.1

Crude lecithins

Product obtained during degumming of crude oil from oilseeds and oil fruits with water. Citric acid, phosphoric acid, sodium hydroxide or enzymes may be added during degumming of the crude oil

2.22.1

Hemp seed

Controlled seeds of varieties of Cannabis sativa L. with a maximum tetrahydrocannabinol content according to Regulation (EC) No 1782/2003.

2.22.2

Hemp expeller

Product of oil manufacture obtained by pressing hemp seeds

Crude protein

Crude fibre

2.22.3

Hemp oil

Oil obtained by pressing of hemp plants and seeds

Moisture, if > 1 %

2.23.1

Poppy seed

Seeds of Papaver somniferum L.

2.23.2

Poppy meal

Product of oil manufacture, obtained by extraction of expeller of poppy seeds.

Crude protein

3.   Legume seeds and products derived thereof

| Number | Name | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 3.1.1 | Beans, toasted | Seeds of Phaseolus spp. or Vigna spp. subjected to an appropriate heat treatment. It may be rumen protected. | |
| 3.1.2 | Bean protein concentrate | Product obtained from the separated bean fruit water, when producing starch | Crude protein |
| 3.2.1 | Carob pods | Dried fruits of the carob tree Ceratonia siliqua L. containing the carob seed | Crude fibre |
| 3.2.3 | Kibbled carob | Product obtained by crushing dried fruits (pods) of the carob tree and from which the carob seeds have been removed | Crude fibre |
| 3.2.4 | Carob powder; [carob flour] | Product obtained by micronisation of the dried fruits (pods) of the carob tree from which the carob seeds have been removed | Crude fibre
  Total sugars, calculated as sucrose |
| 3.2.5 | Carob germ | Germ of the carob seed of the carob tree | Crude protein |
| 3.2.6 | Carob germ, expeller | Product of oil manufacture, obtained by pressing of germ of carob | Crude protein |
| 3.2.7 | Carob seed | Seed (kernel) obtained from the carob pod and consisting of endosperm, husk and germ | Crude fibre |
| 3.2.8 | Carob seed husk | Husk of the carob seed, obtained by decortication of seeds of the carob tree | Crude fibre |
| 3.3.1 | Chick peas | Seeds of Cicer arietinum L. | |
| 3.4.1 | Ervil | Seeds of Ervum ervilia L. | |
| 3.5.1 | Fenugreek seed | Seed of fenugreek (Trigonella foenum-graecum) | |
| 3.6.1 | Guar meal | Product obtained after extraction of mucilage from seeds of guar bean Cyamopsis tetragonoloba (L.) Taub | Crude protein |
| 3.6.2 | Guar germs meal | Product of mucilage extraction from the germ of seeds of guar bean. | Crude protein |
| 3.7.1 | Horse beans | Seeds of Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf. | |
| 3.7.2 | Horse bean flakes | Product obtained by steaming or infrared micronising and rolling dehusked horse beans. | Starch
  Crude protein |
| 3.7.3 | Film horse beans; [Faba bean hulls] | Product obtained during dehulling horse bean seeds, consisting mainly of external envelopes. | Crude fibre
  Crude protein |
| 3.7.4 | Horse beans, dehulled | Product obtained during dehulling horse bean seeds, consisting mainly of bean kernels from horse beans. | Crude protein
  Crude fibre |
| 3.7.5 | Horse bean protein | Product obtained by grinding and air fractionation of horse beans. | Crude protein |
| 3.8.1 | Lentils | Seeds of Lens culinaris a.o. Medik. | |
| 3.8.2 | Lentil hulls | Product obtained during dehulling process of lentil seeds. | Crude fibre |
| 3.9.1 | Sweet lupins | Seeds of Lupinus spp. low in bitter seed content. | |
| 3.9.2 | Sweet lupins, dehulled | Dehulled lupin seeds. | Crude protein |
| 3.9.3 | Film lupins; [lupin hulls] | Product obtained during dehulling of lupin seeds, consisting mainly of external envelopes. | Crude protein
  Crude fibre |
| 3.9.4 | Lupin pulp | Product obtained after extraction of components of lupin. | Crude fibre |
| 3.9.5 | Lupin middlings | Product obtained during the manufacture of lupin flour from lupin. It consists principally of particles of cotyledon, and to a lesser extent, of skins. | Crude protein
  Crude fibre |
| 3.9.6 | Lupin protein | Product obtained from the separated lupin fruit water when producing starch, or after grinding and air fractionation. | Crude protein |
| 3.9.7 | Lupin protein meal | Product of lupin processing to produce a high protein meal. | Crude protein |
| 3.10.1 | Mung beans | Beans of Vigna radiata L. | |
| 3.11.1 | Peas | Seeds of Pisum spp. It may be rumen protected. | |
| 3.11.2 | Pea bran | Product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas. | Crude fibre |
| 3.11.3 | Pea flakes | Product obtained by steaming or infra red micronising and rolling dehulled seeds of peas. | Starch |
| 3.11.4 | Pea flour | Product obtained during the grinding of peas. | Crude protein |
| 3.11.5 | Pea hulls | Product obtained during the manufacture of pea meal from peas. It is mainly composed of skins removed during the skinning and cleaning and, to a lesser extent, of endosperm. | Crude fibre |
| 3.11.6 | Peas, dehulled | Dehulled pea seeds. | Crude protein
  Crude fibre |
| 3.11.7 | Pea middlings | Product obtained during the manufacture of pea flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins. | Crude protein
  Crude fibre |
| 3.11.8 | Pea screenings | Product from mechanical screening consisting of fractions of pea kernels separated before further processing. | Crude fibre |
| 3.11.9 | Pea protein | Product obtained from the separated pea fruit water when producing starch, or after grinding and air fractionation, maybe partially hydrolysed. | Crude protein |
| 3.11.10 | Pea pulp | Product obtained from starch and protein wet extraction from peas. It is mainly composed of internal fibre and starch. | Moisture if < 70 % or > 85 %
  Starch
  Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 3.11.11 | Pea solubles | Product obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins and oligosaccharides. | Moisture if < 60 % or > 85 %
  Total sugars, calculated as sucrose
  Crude protein |
| 3.11.12 | Pea fibre | Product obtained by extraction after grinding and sieving of dehulled peas. | Crude fibre |
| 3.12.1 | Vetches | Seeds of Vicia sativa L. var sativa and other varieties. | |
| 3.13.1 | Chickling vetch | Seeds of Lathyrus sativus L. subjected to an appropriate heat treatment. | Method of heat treatment |
| 3.14.1 | Monantha vetch | Seeds of Vicia monanthos Desf. | |

Number

Name

Description

Compulsory declarations

3.1.1

Beans, toasted

Seeds of Phaseolus spp. or Vigna spp. subjected to an appropriate heat treatment. It may be rumen protected.

3.1.2

Bean protein concentrate

Product obtained from the separated bean fruit water, when producing starch

Crude protein

3.2.1

Carob pods

Dried fruits of the carob tree Ceratonia siliqua L. containing the carob seed

Crude fibre

3.2.3

Kibbled carob

Product obtained by crushing dried fruits (pods) of the carob tree and from which the carob seeds have been removed

Crude fibre

3.2.4

Carob powder; [carob flour]

Product obtained by micronisation of the dried fruits (pods) of the carob tree from which the carob seeds have been removed

Crude fibre

Total sugars, calculated as sucrose

3.2.5

Carob germ

Germ of the carob seed of the carob tree

Crude protein

3.2.6

Carob germ, expeller

Product of oil manufacture, obtained by pressing of germ of carob

Crude protein

3.2.7

Carob seed

Seed (kernel) obtained from the carob pod and consisting of endosperm, husk and germ

Crude fibre

3.2.8

Carob seed husk

Husk of the carob seed, obtained by decortication of seeds of the carob tree

Crude fibre

3.3.1

Chick peas

Seeds of Cicer arietinum L.

3.4.1

Ervil

Seeds of Ervum ervilia L.

3.5.1

Fenugreek seed

Seed of fenugreek (Trigonella foenum-graecum)

3.6.1

Guar meal

Product obtained after extraction of mucilage from seeds of guar bean Cyamopsis tetragonoloba (L.) Taub

Crude protein

3.6.2

Guar germs meal

Product of mucilage extraction from the germ of seeds of guar bean.

Crude protein

3.7.1

Horse beans

Seeds of Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf.

3.7.2

Horse bean flakes

Product obtained by steaming or infrared micronising and rolling dehusked horse beans.

Starch

Crude protein

3.7.3

Film horse beans; [Faba bean hulls]

Product obtained during dehulling horse bean seeds, consisting mainly of external envelopes.

Crude fibre

Crude protein

3.7.4

Horse beans, dehulled

Product obtained during dehulling horse bean seeds, consisting mainly of bean kernels from horse beans.

Crude protein

Crude fibre

3.7.5

Horse bean protein

Product obtained by grinding and air fractionation of horse beans.

Crude protein

3.8.1

Lentils

Seeds of Lens culinaris a.o. Medik.

3.8.2

Lentil hulls

Product obtained during dehulling process of lentil seeds.

Crude fibre

3.9.1

Sweet lupins

Seeds of Lupinus spp. low in bitter seed content.

3.9.2

Sweet lupins, dehulled

Dehulled lupin seeds.

Crude protein

3.9.3

Film lupins; [lupin hulls]

Product obtained during dehulling of lupin seeds, consisting mainly of external envelopes.

Crude protein

Crude fibre

3.9.4

Lupin pulp

Product obtained after extraction of components of lupin.

Crude fibre

3.9.5

Lupin middlings

Product obtained during the manufacture of lupin flour from lupin. It consists principally of particles of cotyledon, and to a lesser extent, of skins.

Crude protein

Crude fibre

3.9.6

Lupin protein

Product obtained from the separated lupin fruit water when producing starch, or after grinding and air fractionation.

Crude protein

3.9.7

Lupin protein meal

Product of lupin processing to produce a high protein meal.

Crude protein

3.10.1

Mung beans

Beans of Vigna radiata L.

3.11.1

Peas

Seeds of Pisum spp. It may be rumen protected.

3.11.2

Pea bran

Product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas.

Crude fibre

3.11.3

Pea flakes

Product obtained by steaming or infra red micronising and rolling dehulled seeds of peas.

Starch

3.11.4

Pea flour

Product obtained during the grinding of peas.

Crude protein

3.11.5

Pea hulls

Product obtained during the manufacture of pea meal from peas. It is mainly composed of skins removed during the skinning and cleaning and, to a lesser extent, of endosperm.

Crude fibre

3.11.6

Peas, dehulled

Dehulled pea seeds.

Crude protein

Crude fibre

3.11.7

Pea middlings

Product obtained during the manufacture of pea flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins.

Crude protein

Crude fibre

3.11.8

Pea screenings

Product from mechanical screening consisting of fractions of pea kernels separated before further processing.

Crude fibre

3.11.9

Pea protein

Product obtained from the separated pea fruit water when producing starch, or after grinding and air fractionation, maybe partially hydrolysed.

Crude protein

3.11.10

Pea pulp

Product obtained from starch and protein wet extraction from peas. It is mainly composed of internal fibre and starch.

Moisture if < 70 % or > 85 %

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

3.11.11

Pea solubles

Product obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins and oligosaccharides.

Moisture if < 60 % or > 85 %

Total sugars, calculated as sucrose

Crude protein

3.11.12

Pea fibre

Product obtained by extraction after grinding and sieving of dehulled peas.

Crude fibre

3.12.1

Vetches

Seeds of Vicia sativa L. var sativa and other varieties.

3.13.1

Chickling vetch

Seeds of Lathyrus sativus L. subjected to an appropriate heat treatment.

Method of heat treatment

3.14.1

Monantha vetch

Seeds of Vicia monanthos Desf.

4.   Tubers, roots, and products derived thereof

| Number | Name | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 4.1.1 | Sugar beet | Root of Beta vulgaris L. ssp. vulgaris var. altissima Doell. | |
| 4.1.2 | Sugar beet tops and tails | Fresh product of the manufacture of sugar consisting mainly of cleaned pieces of sugar beet with or without parts of beet leaves. | Ash insoluble in HCl, if > 5 % of dry matter
  Moisture if < 50 % |
| 4.1.3 | (Beet) sugar; [sucrose] | Sugar extracted from sugar beets using water. | |
| 4.1.4 | (Sugar) beet molasses | Syrupy product obtained during the manufacture or refining of sugar from sugar beets. May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 2 % sulphate and 0,25 % sulphite. | Total sugars, calculated as sucrose
  Moisture, if > 28 % |
| 4.1.5 | (Sugar) beet molasses, partially desugared and/or debetainised | Product obtained after further extraction using water of sucrose and/or betaine from sugar beet molasses. May contain up to 2 % sulphate and 0,25 % sulphite. | Total sugars, calculated as sucrose
  Moisture, if > 28 % |
| 4.1.6 | Isomaltulose molasses | Non-crystallised fraction from the manufacture of isomaltulose by enzymatic conversion of sucrose from sugar beets. | Moisture if > 40 % |
| 4.1.7 | Wet (sugar) beet pulp | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water. Minimum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation. | Ash insoluble in HCl, if > 5 % of dry matter
  Moisture, if < 82 % or > 92 % |
| 4.1.8 | Pressed (sugar) beet pulp | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water and have been mechanically pressed. Maximum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation. May contain up to 1 % sulphate. | Ash insoluble in HCl, if > 5 % of dry matter
  Moisture if < 65 % or > 82 % |
| 4.1.9 | Pressed (sugar) beet pulp, molassed | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, have been mechanically pressed, and with molasses added. Maximum moisture content: 82 %. Sugar content declines due to (lactic acid) fermentation. May contain up to 1 % sulphate. | Ash insoluble in HCl, if > 5 % of dry matter
  Moisture if < 65 % or > 82 % |
| 4.1.10 | Dried (sugar) beet pulp | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, mechanically pressed and dried. May contain up to 2 % sulphate. | Ash insoluble in HCl, if > 3,5 % of dry matter
  Total sugars, calculated as sucrose, if > 10,5 % |
| 4.1.11 | Dried (sugar) beet pulp, molassed | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, mechanically pressed, and dried, with molasses added. May contain up to 0,5 % antifoaming agents and 2 % sulphate. | Ash insoluble in HCl, if > 3,5 % of dry matter
  Total sugars, calculated as sucrose |
| 4.1.12 | Sugar syrup | Product obtained by processing of sugar and/or molasses. May contain up to 0,5 % sulphate and 0,25 % sulphite. | Total sugars, calculated as sucrose
  Moisture, if > 35 % |
| 4.1.13 | (Sugar) beet pieces, boiled | Product of the manufacture of edible syrup from sugar beet, which may be pressed or dried. | If dried:
  ash insoluble in HCl, if > 3,5 % of dry matter
  If pressed:
  ash insoluble in HCl, if > 5 % of dry matter
  Moisture, if < 50 % |
| 4.1.14 | Fructo-oligosaccharides | Product obtained from sugar from sugar beet through an enzymatic process. | Moisture if > 28 % |
| 4.1.15 | (Sugar) beet molasses, betaine rich, liquid/dried (23) | Product obtained after extraction of sugar by using water and further filtration of sugar beet molasses. The product thereof contains the constituents of molasses and a higher amount of naturally occuring betaine than standard molasses. It may be dried.
  May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 2 % sulphate and 0,25 % sulphite. | Betaine content
  Total sugars, calculated as sucrose
  Moisture, if > 14 % |
| 4.1.16 | Isomaltulose | Isomaltulose as crystalline monohydrate substance. It is obtained by enzymatic conversion of sucrose from sugar beets. | |
| 4.2.1 | Beetroot juice | Juice from pressing of red beet (Beta vulgaris convar. crassa var. conditiva) with subsequent concentration and pasteurisation, maintaining the typical vegetable-like taste and flavour. | Moisture if < 50 % or > 60 %
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.3.1 | Carrots | Root of the yellow or red carrot Daucus carota L. | |
| 4.3.2 | Carrot peelings, steamed | Moist product from the carrot processing industry consisting of peelings removed from carrot roots by steam treatment to which auxiliary flows of gelatinous carrot starch may be added. Maximum moisture content: 97 %. | Ash insoluble in HCl, if > 3,5 % of dry matter
  Moisture, if > 97 % |
| 4.3.3 | Carrot scrapings | Moist product obtained from mechanical separation in processing carrots and carrot remnants. The product may have been subject to heat treatment. Maximum moisture content: 97 %. | Ash insoluble in HCl, if > 3,5 % of dry matter
  Moisture, if > 97 % |
| 4.3.4 | Carrot flakes | Product obtained by flaking roots of yellow or red carrots, which are subsequently dried. | |
| 4.3.5 | Carrot, dried | Roots of yellow or red carrots regardless of their presentation, which are subsequently dried. | Crude fibre |
| 4.3.6 | Carrot feed, dried | Product constituted of internal pulp and outer skins that are dried. | Crude fibre |
| 4.4.1 | Chicory roots | Roots of Cichorium intybus L. | |
| 4.4.2 | Chicory tops and tails | Fresh product from chicory processing. It consists predominantly of cleaned pieces of chicory and parts of leaves. | Ash insoluble in HCl, if > 3,5 % of dry matter
  Moisture if < 50 % |
| 4.4.3 | Chicory seed | Seed of Cichorium intybus L. | |
| 4.4.4 | Pressed chicory pulp | Product of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory. The (soluble) chicory carbohydrates and water have been partly removed. May contain up to 1 % sulphate and 0,2 % sulphite. | Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter
  Moisture if < 65 % or > 82 % |
| 4.4.5 | Dried chicory pulp | Product of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory and subsequent drying. The (soluble) chicory carbohydrates have been partly extracted. May contain up to 2 % sulphate and 0,5 % sulphite. | Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.4.6 | Chicory roots powder | Product obtained by chopping, drying and grinding chicory roots. May contain up to 1 % of anticaking agents. | Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.4.7 | Chicory molasses | Product of chicory processing, obtained during the production of inulin and oligofructose. Chicory molasses consists of organic plant material and minerals. May contain up to 0,5 % antifoaming agents. | Crude protein
  Crude ash
  Moisture if < 20 % or > 30 % |
| 4.4.8 | Chicory vinasses | By-product from chicory processing obtained after the separation of inulin and oligofructose and ion exchange elution. Chicory vinasses consists of organic plant material and minerals. May contain up to 1 % antifoaming agents. | Crude protein
  Crude ash
  Moisture if < 30 % or > 40 % |
| 4.4.9 | Inulin (24) | Inulin is a fructan extracted from e.g. roots of Cichorium intybus L., Inula helenium or Helianthus tuberosus; raw inulin may contain up to 1 % sulphate and 0,5 % sulphite. | |
| 4.4.10 | Oligofructose syrup | Product obtained by partial hydrolysis of inulin from Cichorium intybus L.; raw oligofructose syrup may contain up to 1 % sulphate 0,5 % sulphite. | Moisture if < 20 % or > 30 % |
| 4.4.11 | Oligofructose, dried | Product obtained by partial hydrolysis of inulin from Cichorium intybus L. and subsequent drying. | |
| 4.5.1 | Garlic, dried | White to yellow powder of pure, ground garlic, Allium sativum L. | |
| 4.6.1 | Manioc; [tapioca]; [cassava] | Roots of Manihot esculenta Crantz, regardless of their presentation. | Moisture if < 60 % or > 70 % |
| 4.6.2 | Manioc, dried; [tapioca, dried] | Roots of Manioc, regardless of their presentation, which are subsequently dried. | Starch
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.7.1 | Onion pulp | Moist product obtained from processing onions (genus Allium) and consisting of both skins and whole onions. If obtained from the production process for onion oil, then it mostly consists of cooked remains of onions. | Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.7.2 | Onions, fried | Skinned and crumbed onion pieces which are then fried. | Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter
  Crude fat |
| 4.7.3 | Onions solubles, dried | Dry product obtained from processing fresh onions. It is obtained by alcoholic and/or water extraction, the water or alcoholic fraction is separated and spray dried. It consists mainly of carbohydrates. | Crude fibre |
| 4.8.1 | Potatoes | Tubers of Solanum tuberosum L. | Moisture if < 72 % or > 88 % |
| 4.8.2 | Potatoes, peeled | Potatoes from which the skin is removed using steam treatment. | Starch
  Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.8.3 | Potato peelings, steamed | Moist product from the potato processing industry consisting of peelings removed by steam treatment from potato tubers to which auxiliary flows of gelatinous potato starch may be added. It may be mashed. | Moisture if > 93 %
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.8.4 | Potato cuttings, raw | Product obtained from potatoes during the preparation of potato products for human consumption, which may have been peeled. | Moisture if > 88 %
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.8.5 | Potato scrapings | Product obtained from mechanical separation in the processing of potatoes and potato remnants. The product may have been subject to heat treatment. | Moisture if > 93 %
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.8.6 | Potato, mashed | Blanched or boiled and then mashed potato product. | Starch
  Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.8.7 | Potato flakes | Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes. | Starch
  Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.8.8 | Potato pulp | Product of the manufacture of potato starch consisting of extracted ground potatoes. | Moisture, if < 77 % or > 88 % |
| 4.8.9 | Potato pulp, dried | Dried product of the manufacture of potato starch consisting of extracted ground potatoes. | |
| 4.8.10 | Potato protein | Product of starch manufacture composed mainly of protein substances obtained after the separation of starch. | Crude protein |
| 4.8.11 | Potato protein, hydrolysed | Protein obtained by a controlled enzymatic hydrolysis of potato proteins. | Crude protein |
| 4.8.12 | Potato protein, fermented | Product obtained by fermentation of potato protein and subsequent spray-drying. | Crude protein |
| 4.8.13 | Potato protein fermented, liquid | Liquid product obtained by fermentation of potato protein. | Crude protein |
| 4.8.14 | Potato juice, concentrated | Concentrated product of the manufacture of potato starch, consisting of the remaining substance after partial removal of fibre, proteins and starch from the whole potato pulp and evaporation of part of the water. | Moisture if < 50 % or > 60 %
  If moisture < 50 %:






  — | Crude protein |

Number

Name

Description

Compulsory declarations

4.1.1

Sugar beet

Root of Beta vulgaris L. ssp. vulgaris var. altissima Doell.

4.1.2

Sugar beet tops and tails

Fresh product of the manufacture of sugar consisting mainly of cleaned pieces of sugar beet with or without parts of beet leaves.

Ash insoluble in HCl, if > 5 % of dry matter

Moisture if < 50 %

4.1.3

(Beet) sugar; [sucrose]

Sugar extracted from sugar beets using water.

4.1.4

(Sugar) beet molasses

Syrupy product obtained during the manufacture or refining of sugar from sugar beets. May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 2 % sulphate and 0,25 % sulphite.

Total sugars, calculated as sucrose

Moisture, if > 28 %

4.1.5

(Sugar) beet molasses, partially desugared and/or debetainised

Product obtained after further extraction using water of sucrose and/or betaine from sugar beet molasses. May contain up to 2 % sulphate and 0,25 % sulphite.

Total sugars, calculated as sucrose

Moisture, if > 28 %

4.1.6

Isomaltulose molasses

Non-crystallised fraction from the manufacture of isomaltulose by enzymatic conversion of sucrose from sugar beets.

Moisture if > 40 %

4.1.7

Wet (sugar) beet pulp

Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water. Minimum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation.

Ash insoluble in HCl, if > 5 % of dry matter

Moisture, if < 82 % or > 92 %

4.1.8

Pressed (sugar) beet pulp

Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water and have been mechanically pressed. Maximum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation. May contain up to 1 % sulphate.

Ash insoluble in HCl, if > 5 % of dry matter

Moisture if < 65 % or > 82 %

4.1.9

Pressed (sugar) beet pulp, molassed

Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, have been mechanically pressed, and with molasses added. Maximum moisture content: 82 %. Sugar content declines due to (lactic acid) fermentation. May contain up to 1 % sulphate.

Ash insoluble in HCl, if > 5 % of dry matter

Moisture if < 65 % or > 82 %

4.1.10

Dried (sugar) beet pulp

Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, mechanically pressed and dried. May contain up to 2 % sulphate.

Ash insoluble in HCl, if > 3,5 % of dry matter

Total sugars, calculated as sucrose, if > 10,5 %

4.1.11

Dried (sugar) beet pulp, molassed

Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, mechanically pressed, and dried, with molasses added. May contain up to 0,5 % antifoaming agents and 2 % sulphate.

Ash insoluble in HCl, if > 3,5 % of dry matter

Total sugars, calculated as sucrose

4.1.12

Sugar syrup

Product obtained by processing of sugar and/or molasses. May contain up to 0,5 % sulphate and 0,25 % sulphite.

Total sugars, calculated as sucrose

Moisture, if > 35 %

4.1.13

(Sugar) beet pieces, boiled

Product of the manufacture of edible syrup from sugar beet, which may be pressed or dried.

If dried:

ash insoluble in HCl, if > 3,5 % of dry matter

If pressed:

ash insoluble in HCl, if > 5 % of dry matter

Moisture, if < 50 %

4.1.14

Fructo-oligosaccharides

Product obtained from sugar from sugar beet through an enzymatic process.

Moisture if > 28 %

4.1.15

(Sugar) beet molasses, betaine rich, liquid/dried (23)

Product obtained after extraction of sugar by using water and further filtration of sugar beet molasses. The product thereof contains the constituents of molasses and a higher amount of naturally occuring betaine than standard molasses. It may be dried.

May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 2 % sulphate and 0,25 % sulphite.

Betaine content

Total sugars, calculated as sucrose

Moisture, if > 14 %

4.1.16

Isomaltulose

Isomaltulose as crystalline monohydrate substance. It is obtained by enzymatic conversion of sucrose from sugar beets.

4.2.1

Beetroot juice

Juice from pressing of red beet (Beta vulgaris convar. crassa var. conditiva) with subsequent concentration and pasteurisation, maintaining the typical vegetable-like taste and flavour.

Moisture if < 50 % or > 60 %

Ash insoluble in HCl, if > 3,5 % of dry matter

4.3.1

Carrots

Root of the yellow or red carrot Daucus carota L.

4.3.2

Carrot peelings, steamed

Moist product from the carrot processing industry consisting of peelings removed from carrot roots by steam treatment to which auxiliary flows of gelatinous carrot starch may be added. Maximum moisture content: 97 %.

Ash insoluble in HCl, if > 3,5 % of dry matter

Moisture, if > 97 %

4.3.3

Carrot scrapings

Moist product obtained from mechanical separation in processing carrots and carrot remnants. The product may have been subject to heat treatment. Maximum moisture content: 97 %.

Ash insoluble in HCl, if > 3,5 % of dry matter

Moisture, if > 97 %

4.3.4

Carrot flakes

Product obtained by flaking roots of yellow or red carrots, which are subsequently dried.

4.3.5

Carrot, dried

Roots of yellow or red carrots regardless of their presentation, which are subsequently dried.

Crude fibre

4.3.6

Carrot feed, dried

Product constituted of internal pulp and outer skins that are dried.

Crude fibre

4.4.1

Chicory roots

Roots of Cichorium intybus L.

4.4.2

Chicory tops and tails

Fresh product from chicory processing. It consists predominantly of cleaned pieces of chicory and parts of leaves.

Ash insoluble in HCl, if > 3,5 % of dry matter

Moisture if < 50 %

4.4.3

Chicory seed

Seed of Cichorium intybus L.

4.4.4

Pressed chicory pulp

Product of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory. The (soluble) chicory carbohydrates and water have been partly removed. May contain up to 1 % sulphate and 0,2 % sulphite.

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

Moisture if < 65 % or > 82 %

4.4.5

Dried chicory pulp

Product of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory and subsequent drying. The (soluble) chicory carbohydrates have been partly extracted. May contain up to 2 % sulphate and 0,5 % sulphite.

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.4.6

Chicory roots powder

Product obtained by chopping, drying and grinding chicory roots. May contain up to 1 % of anticaking agents.

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.4.7

Chicory molasses

Product of chicory processing, obtained during the production of inulin and oligofructose. Chicory molasses consists of organic plant material and minerals. May contain up to 0,5 % antifoaming agents.

Crude protein

Crude ash

Moisture if < 20 % or > 30 %

4.4.8

Chicory vinasses

By-product from chicory processing obtained after the separation of inulin and oligofructose and ion exchange elution. Chicory vinasses consists of organic plant material and minerals. May contain up to 1 % antifoaming agents.

Crude protein

Crude ash

Moisture if < 30 % or > 40 %

4.4.9

Inulin (24)

Inulin is a fructan extracted from e.g. roots of Cichorium intybus L., Inula helenium or Helianthus tuberosus; raw inulin may contain up to 1 % sulphate and 0,5 % sulphite.

4.4.10

Oligofructose syrup

Product obtained by partial hydrolysis of inulin from Cichorium intybus L.; raw oligofructose syrup may contain up to 1 % sulphate 0,5 % sulphite.

Moisture if < 20 % or > 30 %

4.4.11

Oligofructose, dried

Product obtained by partial hydrolysis of inulin from Cichorium intybus L. and subsequent drying.

4.5.1

Garlic, dried

White to yellow powder of pure, ground garlic, Allium sativum L.

4.6.1

Manioc; [tapioca]; [cassava]

Roots of Manihot esculenta Crantz, regardless of their presentation.

Moisture if < 60 % or > 70 %

4.6.2

Manioc, dried; [tapioca, dried]

Roots of Manioc, regardless of their presentation, which are subsequently dried.

Starch

Ash insoluble in HCl, if > 3,5 % of dry matter

4.7.1

Onion pulp

Moist product obtained from processing onions (genus Allium) and consisting of both skins and whole onions. If obtained from the production process for onion oil, then it mostly consists of cooked remains of onions.

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.7.2

Onions, fried

Skinned and crumbed onion pieces which are then fried.

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

Crude fat

4.7.3

Onions solubles, dried

Dry product obtained from processing fresh onions. It is obtained by alcoholic and/or water extraction, the water or alcoholic fraction is separated and spray dried. It consists mainly of carbohydrates.

Crude fibre

4.8.1

Potatoes

Tubers of Solanum tuberosum L.

Moisture if < 72 % or > 88 %

4.8.2

Potatoes, peeled

Potatoes from which the skin is removed using steam treatment.

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.3

Potato peelings, steamed

Moist product from the potato processing industry consisting of peelings removed by steam treatment from potato tubers to which auxiliary flows of gelatinous potato starch may be added. It may be mashed.

Moisture if > 93 %

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.4

Potato cuttings, raw

Product obtained from potatoes during the preparation of potato products for human consumption, which may have been peeled.

Moisture if > 88 %

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.5

Potato scrapings

Product obtained from mechanical separation in the processing of potatoes and potato remnants. The product may have been subject to heat treatment.

Moisture if > 93 %

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.6

Potato, mashed

Blanched or boiled and then mashed potato product.

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.7

Potato flakes

Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes.

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.8

Potato pulp

Product of the manufacture of potato starch consisting of extracted ground potatoes.

Moisture, if < 77 % or > 88 %

4.8.9

Potato pulp, dried

Dried product of the manufacture of potato starch consisting of extracted ground potatoes.

4.8.10

Potato protein

Product of starch manufacture composed mainly of protein substances obtained after the separation of starch.

Crude protein

4.8.11

Potato protein, hydrolysed

Protein obtained by a controlled enzymatic hydrolysis of potato proteins.

Crude protein

4.8.12

Potato protein, fermented

Product obtained by fermentation of potato protein and subsequent spray-drying.

Crude protein

4.8.13

Potato protein fermented, liquid

Liquid product obtained by fermentation of potato protein.

Crude protein

4.8.14

Potato juice, concentrated

Concentrated product of the manufacture of potato starch, consisting of the remaining substance after partial removal of fibre, proteins and starch from the whole potato pulp and evaporation of part of the water.

Moisture if < 50 % or > 60 %

If moisture < 50 %:

—

Crude protein

| — | Crude ash |
| --- | --- |

—

Crude ash

4.8.15

Potato granules

Potatoes after washing, peeling, size reduction (cutting, flaking, etc.) and drying.

4.9.1

Sweet potato

Tubers of Ipomoea batatas L. regardless of their presentation.

Moisture if < 57 % or > 78 %

4.10.1

Jerusalem artichoke; [Topinambur]

Tubers of Helianthus tuberosus L. regardless of their presentation.

Moisture if < 75 % or > 80 %

5.   Other seeds and fruits, and products derived thereof

| Number | Name | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 5.1.1 | Acorn | Whole fruits of the pendunculate oak Quercus robur L., the sessile oak Quercus petraea (Matt.) Liebl., the cork oak of Quercus suber L., or other species of oak. | |
| 5.1.2 | Acorn, dehulled | Product obtained during dehulling of acorn. | Crude protein
  Crude fibre |
| 5.2.1 | Almond | Whole or broken fruit Prunus dulcis, with or without hulls. | |
| 5.2.2 | Almond hulls | Almond hulls obtained from dehusked almond seeds by physical separation from the kernels and ground. | Crude fibre |
| 5.2.3 | Almond kernel expeller | Product of oil manufacture obtained by pressing of almond kernels. | Crude protein
  Crude fibre |
| 5.3.1 | Anise seed | Seeds of Pimpinella anisum. | |
| 5.4.1 | Apple pulp, dried; [apple pomace, dried] | Product obtained from the production of juice of Malus domestica or cider production. It consists principally of internal pulp and outer skins that are dried. It may have been depectinised. | Crude fibre |
| 5.4.2 | Apple pulp, pressed; [apple pomace, pressed] | Moist product obtained from the production of apple juice or cider production. It consists principally of internal pulp and outer skins that are pressed. It may have been depectinised. | Crude fibre |
| 5.4.3 | Apple molasses | Product obtained after producing pectin from apple pulp. It may have been depectinised. | Crude protein
  Crude fibre
  Crude oils and fats, if > 10 % |
| 5.5.1 | Sugar beet seed | Seeds of sugar beet. | |
| 5.6.1 | Buckwheat | Seeds of Fagopyrum esculentum. | |
| 5.6.2 | Buckwheat hulls and bran | Product obtained during the milling of buckwheat grains. | Crude fibre |
| 5.6.3 | Buckwheat middlings | Product of flour manufacture, obtained from screened buckwheat. It consists principally of particles of endosperm, with fine fragments of the outer and some miscellaneous parts of the grain. It must contain no more than 10 % crude fibre. | Crude fibre
  Starch |
| 5.7.1 | Red cabbage seed | Seeds of Brassica oleracea var. capitata f. Rubra. | |
| 5.8.1 | Canary grass seed | Seeds of Phalaris canariensis. | |
| 5.9.1 | Caraway seed | Seeds from Carum carvi L. | |
| 5.12.1 | Broken chestnuts | Product of the production of chestnut flour, consisting mainly of particles of endosperm, with fine fragments of envelopes and a few remnants of chestnut (Castanea spp.). | Crude protein
  Crude fibre |
| 5.13.1 | Citrus pulp (25) | Product obtained by pressing citrus fruits Citrus (L.) spp. or during the production of citrus juice. It may have been depectinised. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis. | Crude fibre |
| 5.13.2 | Citrus pulp, dried (25) | Product obtained by pressing citrus fruits or during the production of citrus juice, which is subsequently dried. It may have been depectinised. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis. | Crude fibre |
| 5.14.1 | Red clover seed | Seeds of Trifolium pratense L. | |
| 5.14.2 | White clover seed | Seeds of Trifolium repens L. | |
| 5.15.1 | Coffee skins | Product obtained from dehusked seeds of the Coffea plant. | Crude fibre |
| 5.16.1 | Cornflower seed | Seeds of Centaurea cyanus L. | |
| 5.17.1 | Cucumber seed | Seeds of Cucumis sativus L. | |
| 5.18.1 | Cypress seed | Seeds of Cupressus L. | |
| 5.19.1 | Date fruit | Fruits of Phoenix dactylifera L. It may be dried. | |
| 5.19.2 | Date seed | Whole seeds of Phoenix dactylifera L. | Crude fibre |
| 5.20.1 | Fennel seed | Seeds of Foeniculum vulgare Mill. | |
| 5.21.1 | Fig fruit | Fruits of Ficus carica L. It may be dried. | |
| 5.22.1 | Fruit kernels (26) | Product consisting of the inner, edible seeds of a nut or fruit stone. | |
| 5.22.2 | Fruit pulp (26) | Product obtained during the production of fruit juice and fruit puree. It may have been depectinised. | Crude fibre |
| 5.22.3 | Fruit pulp, dried (26) | Product obtained during the production of fruit juice and fruit puree which is subsequently dried. It may have been depectinised. | Crude fibre |
| 5.23.1 | Garden cress | Seeds from Lepidium sativum L. | Crude fibre |
| 5.24.1 | Graminaceous seeds | Seeds from graminoids of the families Poaceae, Cyperaceae and Juncaceae. | |
| 5.25.1 | Grape pips | Pips from Vitis L. separated from grape pulp, from which the oil has not been removed. | Crude fat
  Crude fibre |
| 5.25.2 | Grape pips meal | Product obtained during the extraction of oil from grape pips. | Crude fibre |
| 5.25.3 | Grape pulp [grape marc] | Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed. | Crude fibre |
| 5.25.4 | Grape pips soluble | Product obtained from grape pips after producing grape juice. It principally contains carbohydrates. It may be concentrated. | Crude fibre |
| 5.26.1 | Hazelnut | Whole or broken fruit of Corylus (L.) spp., with or without hulls. | |
| 5.26.2 | Hazelnut expeller | Product of oil manufacture obtained by pressing hazelnut kernels. | Crude protein
  Crude fibre |
| 5.27.1 | Pectin | Pectin is obtained by aqueous extraction (of natural strains) of appropriate plant material, usually citrus fruits or apples. No organic precipitant shall be used other than methanol, ethanol and propan-2-ol. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis. Pectin consists mainly of the partial methyl esters of polygalacturonic acid and their ammonium, sodium, potassium and calcium salts. | |
| 5.28.1 | Perilla seed | Seeds of Perilla frutescens L. and its milling products. | |
| 5.29.1 | Pine nut | Seeds from Pinus (L.) spp. | |
| 5.30.1 | Pistachio | Fruit of Pistacia vera L. | |
| 5.31.1 | Plantago seed | Seeds of Plantago (L.) spp. | |
| 5.32.1 | Radish seed | Seeds of Raphanus sativus L. | |
| 5.33.1 | Spinach seed | Seeds of Spinacia oleracea L. | |
| 5.34.1 | Thistle seed | Seeds from Carduus marianus L. | |
| 5.35.1 | Tomato pulp [tomato pomace] | Product obtained by pressing tomatoes Solanum lycopersicum L. during production of tomato juice. It consists principally of tomato peel and seeds. | Crude fibre |
| 5.36.1 | Yarrow seed | Seeds of Achillea millefolium L. | |
| 5.37.1 | Apricot kernel expeller | Product of oil manufacture obtained by pressing apricot kernels (Prunus armeniaca L.). It may contain hydrocyanic acid. | Crude protein
  Crude fibre |
| 5.38.1 | Black cumin expeller | Product of oil manufacture obtained by pressing black cumin seeds (Bunium persicum L.). | Crude protein
  Crude fibre |
| 5.39.1 | Borrage seed expeller | Product of oil manufacture obtained by pressing borrage seeds (Borago officinalis L.). | Crude protein
  Crude fibre |
| 5.40.1 | Evening primrose expeller | Product of oil manufacture obtained by pressing evening primrose seeds (Oenothera L.). | Crude protein
  Crude fibre |
| 5.41.1 | Pomegranate expeller | Product of oil manufacture obtained by pressing pomegranate seeds (Punica granatum L.). | Crude protein
  Crude fibre |
| 5.42.1 | Walnut kernel expeller | Product of oil manufacture obtained by pressing walnut kernels (Juglans regia L.). | Crude protein
  Crude fibre |

Number

Name

Description

Compulsory declarations

5.1.1

Acorn

Whole fruits of the pendunculate oak Quercus robur L., the sessile oak Quercus petraea (Matt.) Liebl., the cork oak of Quercus suber L., or other species of oak.

5.1.2

Acorn, dehulled

Product obtained during dehulling of acorn.

Crude protein

Crude fibre

5.2.1

Almond

Whole or broken fruit Prunus dulcis, with or without hulls.

5.2.2

Almond hulls

Almond hulls obtained from dehusked almond seeds by physical separation from the kernels and ground.

Crude fibre

5.2.3

Almond kernel expeller

Product of oil manufacture obtained by pressing of almond kernels.

Crude protein

Crude fibre

5.3.1

Anise seed

Seeds of Pimpinella anisum.

5.4.1

Apple pulp, dried; [apple pomace, dried]

Product obtained from the production of juice of Malus domestica or cider production. It consists principally of internal pulp and outer skins that are dried. It may have been depectinised.

Crude fibre

5.4.2

Apple pulp, pressed; [apple pomace, pressed]

Moist product obtained from the production of apple juice or cider production. It consists principally of internal pulp and outer skins that are pressed. It may have been depectinised.

Crude fibre

5.4.3

Apple molasses

Product obtained after producing pectin from apple pulp. It may have been depectinised.

Crude protein

Crude fibre

Crude oils and fats, if > 10 %

5.5.1

Sugar beet seed

Seeds of sugar beet.

5.6.1

Buckwheat

Seeds of Fagopyrum esculentum.

5.6.2

Buckwheat hulls and bran

Product obtained during the milling of buckwheat grains.

Crude fibre

5.6.3

Buckwheat middlings

Product of flour manufacture, obtained from screened buckwheat. It consists principally of particles of endosperm, with fine fragments of the outer and some miscellaneous parts of the grain. It must contain no more than 10 % crude fibre.

Crude fibre

Starch

5.7.1

Red cabbage seed

Seeds of Brassica oleracea var. capitata f. Rubra.

5.8.1

Canary grass seed

Seeds of Phalaris canariensis.

5.9.1

Caraway seed

Seeds from Carum carvi L.

5.12.1

Broken chestnuts

Product of the production of chestnut flour, consisting mainly of particles of endosperm, with fine fragments of envelopes and a few remnants of chestnut (Castanea spp.).

Crude protein

Crude fibre

5.13.1

Citrus pulp (25)

Product obtained by pressing citrus fruits Citrus (L.) spp. or during the production of citrus juice. It may have been depectinised. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis.

Crude fibre

5.13.2

Citrus pulp, dried (25)

Product obtained by pressing citrus fruits or during the production of citrus juice, which is subsequently dried. It may have been depectinised. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis.

Crude fibre

5.14.1

Red clover seed

Seeds of Trifolium pratense L.

5.14.2

White clover seed

Seeds of Trifolium repens L.

5.15.1

Coffee skins

Product obtained from dehusked seeds of the Coffea plant.

Crude fibre

5.16.1

Cornflower seed

Seeds of Centaurea cyanus L.

5.17.1

Cucumber seed

Seeds of Cucumis sativus L.

5.18.1

Cypress seed

Seeds of Cupressus L.

5.19.1

Date fruit

Fruits of Phoenix dactylifera L. It may be dried.

5.19.2

Date seed

Whole seeds of Phoenix dactylifera L.

Crude fibre

5.20.1

Fennel seed

Seeds of Foeniculum vulgare Mill.

5.21.1

Fig fruit

Fruits of Ficus carica L. It may be dried.

5.22.1

Fruit kernels (26)

Product consisting of the inner, edible seeds of a nut or fruit stone.

5.22.2

Fruit pulp (26)

Product obtained during the production of fruit juice and fruit puree. It may have been depectinised.

Crude fibre

5.22.3

Fruit pulp, dried (26)

Product obtained during the production of fruit juice and fruit puree which is subsequently dried. It may have been depectinised.

Crude fibre

5.23.1

Garden cress

Seeds from Lepidium sativum L.

Crude fibre

5.24.1

Graminaceous seeds

Seeds from graminoids of the families Poaceae, Cyperaceae and Juncaceae.

5.25.1

Grape pips

Pips from Vitis L. separated from grape pulp, from which the oil has not been removed.

Crude fat

Crude fibre

5.25.2

Grape pips meal

Product obtained during the extraction of oil from grape pips.

Crude fibre

5.25.3

Grape pulp [grape marc]

Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed.

Crude fibre

5.25.4

Grape pips soluble

Product obtained from grape pips after producing grape juice. It principally contains carbohydrates. It may be concentrated.

Crude fibre

5.26.1

Hazelnut

Whole or broken fruit of Corylus (L.) spp., with or without hulls.

5.26.2

Hazelnut expeller

Product of oil manufacture obtained by pressing hazelnut kernels.

Crude protein

Crude fibre

5.27.1

Pectin

Pectin is obtained by aqueous extraction (of natural strains) of appropriate plant material, usually citrus fruits or apples. No organic precipitant shall be used other than methanol, ethanol and propan-2-ol. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis. Pectin consists mainly of the partial methyl esters of polygalacturonic acid and their ammonium, sodium, potassium and calcium salts.

5.28.1

Perilla seed

Seeds of Perilla frutescens L. and its milling products.

5.29.1

Pine nut

Seeds from Pinus (L.) spp.

5.30.1

Pistachio

Fruit of Pistacia vera L.

5.31.1

Plantago seed

Seeds of Plantago (L.) spp.

5.32.1

Radish seed

Seeds of Raphanus sativus L.

5.33.1

Spinach seed

Seeds of Spinacia oleracea L.

5.34.1

Thistle seed

Seeds from Carduus marianus L.

5.35.1

Tomato pulp [tomato pomace]

Product obtained by pressing tomatoes Solanum lycopersicum L. during production of tomato juice. It consists principally of tomato peel and seeds.

Crude fibre

5.36.1

Yarrow seed

Seeds of Achillea millefolium L.

5.37.1

Apricot kernel expeller

Product of oil manufacture obtained by pressing apricot kernels (Prunus armeniaca L.). It may contain hydrocyanic acid.

Crude protein

Crude fibre

5.38.1

Black cumin expeller

Product of oil manufacture obtained by pressing black cumin seeds (Bunium persicum L.).

Crude protein

Crude fibre

5.39.1

Borrage seed expeller

Product of oil manufacture obtained by pressing borrage seeds (Borago officinalis L.).

Crude protein

Crude fibre

5.40.1

Evening primrose expeller

Product of oil manufacture obtained by pressing evening primrose seeds (Oenothera L.).

Crude protein

Crude fibre

5.41.1

Pomegranate expeller

Product of oil manufacture obtained by pressing pomegranate seeds (Punica granatum L.).

Crude protein

Crude fibre

5.42.1

Walnut kernel expeller

Product of oil manufacture obtained by pressing walnut kernels (Juglans regia L.).

Crude protein

Crude fibre

6.   Forages and roughage, and products derived thereof

| Number | Name | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 6.1.1 | Beet leaves | Leaves of Beta spp. | |
| 6.2.1 | Cereal plants (27) | Whole plants of cereal species or parts thereof. It may be dried, fresh or ensiled. | |
| 6.3.1 | Cereals straw (27) | Straw of cereals. | |
| 6.3.2 | Cereal straw, treated (27)
   (28) | Product obtained by an appropriate treatment of cereal straw. | Sodium, if treated with NaOH |
| 6.4.1 | Clover meal | Product obtained by drying and milling clover Trifolium spp. It may contain up to 20 % lucerne (Medicago sativa L. and Medicago var. Martyn) or other forage crops dried and milled at the same time as the clover. | Crude protein
  Crude fibre
  Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.5.1 | Forage meal (29); [grass meal] (29); [green meal] (29) | Product obtained by drying and milling and in some cases compacting forage plants. | Crude protein
  Crude fibre
  Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.6.1 | Grass, field dried; [hay] | Species of any grass, field dried. | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.6.2 | Grass, high temperature dried | Product obtained from grass (any variety) that has been artificially dehydrated (in any form). | Crude protein
  Fibre
  Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.6.3 | Grass; herbs; legume plants; [green forage] | Fresh, ensiled or dried arable crops consisting of grass, legumes or herbs, commonly described as silage, haylage, hay or green forage. | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.7.1 | Hemp flour | Flour ground from dried leaves from Cannabis sativa L. | Crude protein |
| 6.7.2 | Hemp fibre | Product obtained during the processing of hemp, green coloured, dried, fibrous. | |
| 6.8.1 | Horse bean straw | Straw of horse bean (Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf.). | |
| 6.9.1 | Linseed straw | Straw of linseed (Linum usitatissimum L.). | |
| 6.10.1 | Lucerne; [alfalfa] | Medicago sativa L. and Medicago var. Martyn plants or parts thereof. | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.10.2 | Lucerne, field dried; [alfalfa field dried] | Lucerne, field dried. | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.10.3 | Lucerne, high temperature dried; [alfalfa, high temperature dried] | Lucerne artificially dehydrated, in any form. | Crude protein
  Crude fibre
  Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.10.4 | Lucerne, extruded; [alfalfa, extruded] | Alfalfa pellets that have been extruded. | |
| 6.10.5 | Lucerne meal (30); [alfalfa meal] (30) | Product obtained by drying and milling Lucerne. It may contain up to 20 % clover or other forage crop dried and milled at the same time as the lucerne. | Crude protein
  Crude fibre
  Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.10.6 | Lucerne pomace; [alfalfa pomace] | Dried product obtained by pressing the juice from lucerne. | Crude protein
  Crude fibre |
| 6.10.7 | Lucerne protein concentrate; [alfalfa protein concentrate] | Product obtained by artificially drying fractions of lucerne press juice, which have been separated by centrifugation and heat treated to precipitate protein. | Crude protein
  Carotene |
| 6.10.8 | Lucerne solubles | Product obtained after protein extraction from lucerne juice, it may be dried | Crude protein |
| 6.11.1 | Maize silage | Ensiled plants or parts thereof of Zea mays L. ssp. mays. | |
| 6.12.1 | Pea straw | Straw of Pisum spp. | |
| 6.13.1 | Rapeseed straw | Straw of Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. var. glauca (Roxb.) O.E. Schulz and of rape Brassica rapa ssp. oleifera (Metzg.) | |

Number

Name

Description

Compulsory declarations

6.1.1

Beet leaves

Leaves of Beta spp.

6.2.1

Cereal plants (27)

Whole plants of cereal species or parts thereof. It may be dried, fresh or ensiled.

6.3.1

Cereals straw (27)

Straw of cereals.

6.3.2

Cereal straw, treated (27)
   (28)

Product obtained by an appropriate treatment of cereal straw.

Sodium, if treated with NaOH

6.4.1

Clover meal

Product obtained by drying and milling clover Trifolium spp. It may contain up to 20 % lucerne (Medicago sativa L. and Medicago var. Martyn) or other forage crops dried and milled at the same time as the clover.

Crude protein

Crude fibre

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.5.1

Forage meal (29); [grass meal] (29); [green meal] (29)

Product obtained by drying and milling and in some cases compacting forage plants.

Crude protein

Crude fibre

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.6.1

Grass, field dried; [hay]

Species of any grass, field dried.

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.6.2

Grass, high temperature dried

Product obtained from grass (any variety) that has been artificially dehydrated (in any form).

Crude protein

Fibre

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.6.3

Grass; herbs; legume plants; [green forage]

Fresh, ensiled or dried arable crops consisting of grass, legumes or herbs, commonly described as silage, haylage, hay or green forage.

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.7.1

Hemp flour

Flour ground from dried leaves from Cannabis sativa L.

Crude protein

6.7.2

Hemp fibre

Product obtained during the processing of hemp, green coloured, dried, fibrous.

6.8.1

Horse bean straw

Straw of horse bean (Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf.).

6.9.1

Linseed straw

Straw of linseed (Linum usitatissimum L.).

6.10.1

Lucerne; [alfalfa]

Medicago sativa L. and Medicago var. Martyn plants or parts thereof.

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.10.2

Lucerne, field dried; [alfalfa field dried]

Lucerne, field dried.

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.10.3

Lucerne, high temperature dried; [alfalfa, high temperature dried]

Lucerne artificially dehydrated, in any form.

Crude protein

Crude fibre

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.10.4

Lucerne, extruded; [alfalfa, extruded]

Alfalfa pellets that have been extruded.

6.10.5

Lucerne meal (30); [alfalfa meal] (30)

Product obtained by drying and milling Lucerne. It may contain up to 20 % clover or other forage crop dried and milled at the same time as the lucerne.

Crude protein

Crude fibre

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.10.6

Lucerne pomace; [alfalfa pomace]

Dried product obtained by pressing the juice from lucerne.

Crude protein

Crude fibre

6.10.7

Lucerne protein concentrate; [alfalfa protein concentrate]

Product obtained by artificially drying fractions of lucerne press juice, which have been separated by centrifugation and heat treated to precipitate protein.

Crude protein

Carotene

6.10.8

Lucerne solubles

Product obtained after protein extraction from lucerne juice, it may be dried

Crude protein

6.11.1

Maize silage

Ensiled plants or parts thereof of Zea mays L. ssp. mays.

6.12.1

Pea straw

Straw of Pisum spp.

6.13.1

Rapeseed straw

Straw of Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. var. glauca (Roxb.) O.E. Schulz and of rape Brassica rapa ssp. oleifera (Metzg.)

7.   Other plants, algae and products derived thereof

| Number | Name | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 7.1.1 | Algae (31) | Algae, live or processed, including fresh, chilled or frozen algae. May contain up to 0,1 % antifoaming agents. | Crude protein
  Crude fat
  Crude ash |
| 7.1.2 | Dried algae (31) | Product obtained by drying algae. This product may have been washed to reduce the iodine content and the algae have been inactivated. May contain up to 0,1 % antifoaming agents. | Crude protein
  Crude fat
  Crude ash |
| 7.1.3 | Algae meal (31) | Product of algae oil manufacture, obtained by extraction of algae. The algae have been inactivated. May contain up to 0,1 % antifoaming agents. | Crude protein
  Crude fat
  Crude ash |
| 7.1.4 | Algal oil (31) | Oil obtained by extraction from algae. May contain up to 0,1 % antifoaming agents. | Moisture if > 1 % |
| 7.1.5 | Algae extract (31); [algae fraction] (31) | Watery or alcoholic extract of algae that principally contains carbohydrates. May contain up to 0,1 % antifoaming agents. | |
| 7.1.6 | Seaweed meal | Product obtained by drying and crushing macro-algae, in particular brown algae. This product may have been washed to reduce the iodine content. May contain up to 0,1 % antifoaming agents. | Crude ash |
| 7.3.1 | Barks (31) | Cleaned and dried bark of trees or bushes. | Crude fibre |
| 7.4.1 | Blossoms (31), dried | All parts of dried blossoms of consumable plants and their fractions. | Crude fibre |
| 7.5.1 | Broccoli, dried | Product obtained by drying the plant Brassica oleracea L. after washing, size reduction (cutting, flaking, etc.) and water content removal. | |
| 7.6.1 | (Sugar) cane molasses | Syrupy product obtained during the manufacture or refining of sugar from Saccharum L. May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 3,5 % sulphate and 0,25 % sulphite. | Total sugars, calculated as sucrose
  Moisture, if > 30 % |
| 7.6.2 | (Sugar) cane Molasses, partially desugared | Product obtained after further extraction using water of sucrose from sugar cane molasses. | Total sugars, calculated as sucrose
  Moisture, if > 28 % |
| 7.6.3 | (Cane) sugar [sucrose] | Sugar extracted from sugar cane using water. | |
| 7.6.4 | Cane bagasse | Product obtained during extraction using water of sugar from sugar cane. It consists mainly of fibres. | Crude fibre |
| 7.7.1 | Leaves, dried (31) | Dried leaves of consumable plants and their fractions. | Crude fibre |
| 7.8.1 | Lignocellulose | Product obtained by means of mechanical processing of raw natural dried wood and which predominantly consists of lignocellulose. The natural content of trace elements shall be taken into account | Crude fibre |
| 7.8.2 | Powdercellulose | Product obtained by decomposition, separation of lignin and further cleaning as cellulose from vegetable fibre of untreated wood and which is modified by mechanical processing only. Neutral detergent fibre (NDF) minimum 87 % | Crude fibre |
| 7.9.1 | Liquorice root | Root of Glycyrrhiza L. | |
| 7.10.1 | Mint | Product obtained from drying aerial parts of the plants Mentha apicata, Mentha piperita or Mentha viridis (L.), regardless of their presentation. | |
| 7.11.1 | Spinach, dried | Product obtained from drying the plant Spinacia oleracea L., regardless of its presentation. | |
| 7.12.1 | Mojave yucca | Pulverised Yucca schidigera Roezl. | Crude fibre |
| 7.12.2 | Yucca Schidigera juice | A product obtained by cutting and pressing stems of Yucca Schidigera, composed mainly of carbohydrates | |
| 7.13.1 | Vegetal carbon; [charcoal] | Product obtained by carbonisation of organic vegetal material. | Crude fibre |
| 7.14.1 | Wood (31) | Chemically untreated wood or wood fibres. | Crude fibre |
| 7.15.1 | Waxy-leaf nightshade meal | Product obtained by drying and grinding the leaves of Solanum glaucophyllum, | Crude fibre
  Vitamin D3 |

Number

Name

Description

Compulsory declarations

7.1.1

Algae (31)

Algae, live or processed, including fresh, chilled or frozen algae. May contain up to 0,1 % antifoaming agents.

Crude protein

Crude fat

Crude ash

7.1.2

Dried algae (31)

Product obtained by drying algae. This product may have been washed to reduce the iodine content and the algae have been inactivated. May contain up to 0,1 % antifoaming agents.

Crude protein

Crude fat

Crude ash

7.1.3

Algae meal (31)

Product of algae oil manufacture, obtained by extraction of algae. The algae have been inactivated. May contain up to 0,1 % antifoaming agents.

Crude protein

Crude fat

Crude ash

7.1.4

Algal oil (31)

Oil obtained by extraction from algae. May contain up to 0,1 % antifoaming agents.

Moisture if > 1 %

7.1.5

Algae extract (31); [algae fraction] (31)

Watery or alcoholic extract of algae that principally contains carbohydrates. May contain up to 0,1 % antifoaming agents.

7.1.6

Seaweed meal

Product obtained by drying and crushing macro-algae, in particular brown algae. This product may have been washed to reduce the iodine content. May contain up to 0,1 % antifoaming agents.

Crude ash

7.3.1

Barks (31)

Cleaned and dried bark of trees or bushes.

Crude fibre

7.4.1

Blossoms (31), dried

All parts of dried blossoms of consumable plants and their fractions.

Crude fibre

7.5.1

Broccoli, dried

Product obtained by drying the plant Brassica oleracea L. after washing, size reduction (cutting, flaking, etc.) and water content removal.

7.6.1

(Sugar) cane molasses

Syrupy product obtained during the manufacture or refining of sugar from Saccharum L. May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 3,5 % sulphate and 0,25 % sulphite.

Total sugars, calculated as sucrose

Moisture, if > 30 %

7.6.2

(Sugar) cane Molasses, partially desugared

Product obtained after further extraction using water of sucrose from sugar cane molasses.

Total sugars, calculated as sucrose

Moisture, if > 28 %

7.6.3

(Cane) sugar [sucrose]

Sugar extracted from sugar cane using water.

7.6.4

Cane bagasse

Product obtained during extraction using water of sugar from sugar cane. It consists mainly of fibres.

Crude fibre

7.7.1

Leaves, dried (31)

Dried leaves of consumable plants and their fractions.

Crude fibre

7.8.1

Lignocellulose

Product obtained by means of mechanical processing of raw natural dried wood and which predominantly consists of lignocellulose. The natural content of trace elements shall be taken into account

Crude fibre

7.8.2

Powdercellulose

Product obtained by decomposition, separation of lignin and further cleaning as cellulose from vegetable fibre of untreated wood and which is modified by mechanical processing only. Neutral detergent fibre (NDF) minimum 87 %

Crude fibre

7.9.1

Liquorice root

Root of Glycyrrhiza L.

7.10.1

Mint

Product obtained from drying aerial parts of the plants Mentha apicata, Mentha piperita or Mentha viridis (L.), regardless of their presentation.

7.11.1

Spinach, dried

Product obtained from drying the plant Spinacia oleracea L., regardless of its presentation.

7.12.1

Mojave yucca

Pulverised Yucca schidigera Roezl.

Crude fibre

7.12.2

Yucca Schidigera juice

A product obtained by cutting and pressing stems of Yucca Schidigera, composed mainly of carbohydrates

7.13.1

Vegetal carbon; [charcoal]

Product obtained by carbonisation of organic vegetal material.

Crude fibre

7.14.1

Wood (31)

Chemically untreated wood or wood fibres.

Crude fibre

7.15.1

Waxy-leaf nightshade meal

Product obtained by drying and grinding the leaves of Solanum glaucophyllum,

Crude fibre

Vitamin D3

8.   Milk products and products derived thereof

Feed materials in this chapter shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001.

| Number | Name | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 8.1.1 | Butter and butter products | Butter and products obtained by production or processing of butter (e.g. butter serum), unless listed separately. | Crude protein
  Crude fat
  Lactose
  Moisture if > 6 % |
| 8.2.1 | Buttermilk/buttermilk powder (32) | Product obtained by churning butter out of cream or similar processes.
  Concentration and/or drying may be applied.
  Where specifically prepared as feed material, may contain:






  — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |

Number

Name

Description

Compulsory declarations

8.1.1

Butter and butter products

Butter and products obtained by production or processing of butter (e.g. butter serum), unless listed separately.

Crude protein

Crude fat

Lactose

Moisture if > 6 %

8.2.1

Buttermilk/buttermilk powder (32)

Product obtained by churning butter out of cream or similar processes.

Concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties. |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.

Crude protein

Crude fat

Lactose

Moisture if > 6 %

8.3.1

Casein

Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet.

Crude protein

Moisture if > 10 %

8.4.1

Caseinate

Product extracted from curd or casein through use of neutralising substances and drying.

Crude protein

Moisture if > 10 %

8.5.1

Cheese and cheese products

Cheese and products made of cheese and of milk based products.

Crude protein

Crude fat

8.6.1

Colostrum/colostrum powder (32)

The fluid secreted by the mammary glands of milk-producing animals up to five days post parturition. Concentration and/or drying may be applied.

Crude protein

8.7.1

Dairy by-products

Products obtained when producing dairy products (including, but not limited to: former dairy foodstuffs, centrifuge or separator sludge, white water, milk minerals).

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties. |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.

Moisture

Crude protein

Crude fat

Total sugars, calculated as sucrose

8.8.1

Fermented milk products

Products obtained by fermentation of milk (e.g. yoghurt etc.).

Crude protein

Crude fat

8.9.1

Lactose

The sugar separated from milk or whey by purification and drying.

Moisture if > 5 %

8.10.1

Milk/milk powder (32)

Normal mammary secretion obtained from one or more milkings. Concentration and/or drying may be applied.

Crude protein

Crude fat

Moisture if > 5 %

8.11.1

Skimmed milk/skimmed milk powder (32)

Milk whose fat content has been reduced by separation.

Concentration and/or drying may be applied.

Crude protein

Moisture if > 5 %

8.12.1

Milk fat

Product obtained by skimming milk.

Crude fat

8.13.1

Milk protein powder

Product obtained by drying protein compounds extracted from milk by chemical or physical treatment.

Crude protein

Moisture if > 8 %

8.14.1

Condensed and evaporated milk and their products

Condensed and evaporated milk and products obtained by production or processing of these products.

Crude protein

Crude fat

Moisture if > 5 %

8.15.1

Milk permeate/Milk permeate powder (32)

Product obtained from the liquid phase of (ultra, nano or micro) filtration of milk and from which lactose may have been partly removed.

Reverse osmosis, concentration and/or drying may be applied.

Crude ash

Crude protein

Lactose

Moisture if > 8 %

8.16.1

Milk retentate/milk retentate powder (32)

Product retained on the membrane from (ultra, nano or micro) filtration of milk.

Concentration and/or drying may be applied.

Crude protein

Crude ash

Lactose

Moisture if > 8 %

8.17.1

Whey/whey powder (32)

Product of cheese, quark or casein manufacturing or similar processes.

Concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties. |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.

Crude protein

Lactose

Moisture if > 8 %

Crude ash

8.18.1

Delactosed whey/delactosed whey powder (32)

Whey from which the lactose has been partly removed.

Concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties. |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.

Crude protein

Lactose

Moisture if > 8 %

Crude ash

8.19.1

Whey protein/whey protein powder (32)

Product obtained by drying whey protein compounds extracted from whey by chemical or physical treatment. Concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties. |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.

Crude protein

Moisture if > 8 %

8.20.1

Demineralised, delactosed whey/demineralised, delactosed whey powder (32)

Whey from which lactose and minerals have been partly removed.

Concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties. |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.

Crude protein

Lactose

Crude ash

Moisture if > 8 %

8.21.1

Whey permeate/whey permeate powder (32)

Product from the liquid phase of (ultra, nano or micro) filtration of whey and from which lactose may have been partly removed. Reverse osmosis and concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties. |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.

Crude ash

Crude protein

Lactose

Moisture if > 8 %

8.22.1

Whey retentate/whey retentate powder (32)

Product retained on the membrane from (ultra, nano or micro) filtration of whey.

Concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties. |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.

Crude protein

Crude ash

Lactose

Moisture if > 8 %

9.   Land animal products and products derived thereof

Feed materials in this chapter shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001

| Number | Name | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 9.1.1 | Animal by-products (33) | Whole or parts of warm-blooded land animals, fresh, frozen, cooked, acid treated or dried. | Crude protein
  Crude fat
  Moisture if > 8 % |
| 9.2.1 | Animal fat (34) | Product composed of fat from land animals, including invertebrates other than species pathogenic to humans and animals in all their life stages. If extracted with solvents, may contain up to 0,1 % hexane. | Crude fat
  Moisture if > 1 % |
| 9.3.1 | Apiculture by-products | Honey, beeswax, royal jelly, propolis, pollen, processed or unprocessed | Total sugars, calculated as sucrose |
| 9.4.1 | Processed animal protein (34) | Product obtained by heating, drying and grinding whole or parts of land animals, including invertebrates other than species pathogenic to humans and animals in all their life stages from which the fat may have been partially extracted or physically removed. If extracted with solvents, may contain up to 0,1 % hexane. | Crude protein
  Crude fat
  Crude ash
  Moisture if > 8 % |
| 9.5.1 | Gelatine process derived proteins (34) | Dried animal proteins derived from the production of gelatine obtained from raw materials pursuant to Regulation (EC) No 853/2004. | Crude protein
  Crude fat
  Crude ash
  Moisture if > 8 % |
| 9.6.1 | Hydrolysed animal proteins (34) | Polypeptides, peptides and aminoacids, and mixtures thereof, obtained by hydrolysis of animal by-products, which can be concentrated by drying. | Crude protein
  Moisture if > 8 % |
| 9.7.1 | Blood meal (34) | Product derived from the heat treatment of blood of slaughtered warm-blooded animals. | Crude protein
  Moisture if > 8 % |
| 9.8.1 | Blood products (33) | Products derived from blood or fractions of blood of slaughtered warm-blooded animals; they include dried/frozen/liquid plasma, dried whole blood, dried/frozen/liquid red cells or fractions thereof and mixtures. | Crude protein
  Moisture if > 8 % |
| 9.9.1 | Catering reflux [catering recycling] | All waste food containing material of animal origin including used cooking oil originating in restaurants, catering facilities and kitchens, including central kitchens and household kitchens. | Crude protein
  Crude fat
  Crude ash
  Moisture if > 8 % |
| 9.10.1 | Collagen (34) | Protein-based product derived from animal bones, hides, skins and tendons. | Crude protein
  Moisture if > 8 % |
| 9.11.1 | Feather meal | Product obtained by drying and grinding feathers of slaughtered animals, it may be hydrolysed. | Crude protein
  Moisture if > 8 % |
| 9.12.1 | Gelatine (34) | Natural, soluble protein, gelling or non-gelling, obtained by the partial hydrolysis of collagen produced from bones, hides and skins, tendons and sinews of animals. | Crude protein
  Moisture if > 8 % |
| 9.13.1 | Greaves (34) | Product obtained from the manufacture of tallow, lard and other extracted or physically removed fats of animal origin, fresh, frozen or dried.
  If extracted with solvents, may contain up to 0,1 % hexane. | Crude protein
  Crude fat
  Crude ash
  Moisture if > 8 % |
| 9.14.1 | Products of animal origin (33) | Former foodstuff containing animal products; with or without treatment such as fresh, frozen, dried. | Crude protein
  Crude fat
  Moisture if > 8 % |
| 9.15.1 | Eggs | Whole eggs of Gallus gallus L. with or without shells. | |
| 9.15.2 | Albumen | Product obtained from eggs after the separation of shells and yolk, pasteurised and possibly denatured. | Crude protein
  Method of denaturation, if applicable |
| 9.15.3 | Egg products, dried | Products consisting of pasteurised dried eggs, without shells or a mixture of different proportions of dried albumen and dried egg yolk. | Crude protein
  Crude fat
  Moisture if > 5 % |
| 9.15.4 | Egg powder, sugared | Dried whole or parts of eggs. | Crude protein
  Crude fat
  Moisture if > 5 %
  Total sugars, calculated as sucrose |
| 9.15.5 | Egg shells, dried | Product obtained from poultry eggs, after the content (yolk and albumen) has been removed. Shells are dried. | Crude ash |
| 9.16.1 | Terrestrial invertebrates, live (33) | Live terrestrial invertebrates, in all their life stages, other than species having adverse effects on plant, animals and human health. | |
| 9.16.2 | Terrestrial invertebrates, dead (33) | Dead terrestrial invertebrates, other than species having adverse effects on plant, animals and human health, in all their life stages, with or without treatment but not processed as referred to in Regulation (EC) No 1069/2009. | Crude protein
  Crude fat
  Crude ash |

Number

Name

Description

Compulsory declarations

9.1.1

Animal by-products (33)

Whole or parts of warm-blooded land animals, fresh, frozen, cooked, acid treated or dried.

Crude protein

Crude fat

Moisture if > 8 %

9.2.1

Animal fat (34)

Product composed of fat from land animals, including invertebrates other than species pathogenic to humans and animals in all their life stages. If extracted with solvents, may contain up to 0,1 % hexane.

Crude fat

Moisture if > 1 %

9.3.1

Apiculture by-products

Honey, beeswax, royal jelly, propolis, pollen, processed or unprocessed

Total sugars, calculated as sucrose

9.4.1

Processed animal protein (34)

Product obtained by heating, drying and grinding whole or parts of land animals, including invertebrates other than species pathogenic to humans and animals in all their life stages from which the fat may have been partially extracted or physically removed. If extracted with solvents, may contain up to 0,1 % hexane.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.5.1

Gelatine process derived proteins (34)

Dried animal proteins derived from the production of gelatine obtained from raw materials pursuant to Regulation (EC) No 853/2004.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.6.1

Hydrolysed animal proteins (34)

Polypeptides, peptides and aminoacids, and mixtures thereof, obtained by hydrolysis of animal by-products, which can be concentrated by drying.

Crude protein

Moisture if > 8 %

9.7.1

Blood meal (34)

Product derived from the heat treatment of blood of slaughtered warm-blooded animals.

Crude protein

Moisture if > 8 %

9.8.1

Blood products (33)

Products derived from blood or fractions of blood of slaughtered warm-blooded animals; they include dried/frozen/liquid plasma, dried whole blood, dried/frozen/liquid red cells or fractions thereof and mixtures.

Crude protein

Moisture if > 8 %

9.9.1

Catering reflux [catering recycling]

All waste food containing material of animal origin including used cooking oil originating in restaurants, catering facilities and kitchens, including central kitchens and household kitchens.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.10.1

Collagen (34)

Protein-based product derived from animal bones, hides, skins and tendons.

Crude protein

Moisture if > 8 %

9.11.1

Feather meal

Product obtained by drying and grinding feathers of slaughtered animals, it may be hydrolysed.

Crude protein

Moisture if > 8 %

9.12.1

Gelatine (34)

Natural, soluble protein, gelling or non-gelling, obtained by the partial hydrolysis of collagen produced from bones, hides and skins, tendons and sinews of animals.

Crude protein

Moisture if > 8 %

9.13.1

Greaves (34)

Product obtained from the manufacture of tallow, lard and other extracted or physically removed fats of animal origin, fresh, frozen or dried.

If extracted with solvents, may contain up to 0,1 % hexane.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.14.1

Products of animal origin (33)

Former foodstuff containing animal products; with or without treatment such as fresh, frozen, dried.

Crude protein

Crude fat

Moisture if > 8 %

9.15.1

Eggs

Whole eggs of Gallus gallus L. with or without shells.

9.15.2

Albumen

Product obtained from eggs after the separation of shells and yolk, pasteurised and possibly denatured.

Crude protein

Method of denaturation, if applicable

9.15.3

Egg products, dried

Products consisting of pasteurised dried eggs, without shells or a mixture of different proportions of dried albumen and dried egg yolk.

Crude protein

Crude fat

Moisture if > 5 %

9.15.4

Egg powder, sugared

Dried whole or parts of eggs.

Crude protein

Crude fat

Moisture if > 5 %

Total sugars, calculated as sucrose

9.15.5

Egg shells, dried

Product obtained from poultry eggs, after the content (yolk and albumen) has been removed. Shells are dried.

Crude ash

9.16.1

Terrestrial invertebrates, live (33)

Live terrestrial invertebrates, in all their life stages, other than species having adverse effects on plant, animals and human health.

9.16.2

Terrestrial invertebrates, dead (33)

Dead terrestrial invertebrates, other than species having adverse effects on plant, animals and human health, in all their life stages, with or without treatment but not processed as referred to in Regulation (EC) No 1069/2009.

Crude protein

Crude fat

Crude ash

10.   Fish, other aquatic animals and products derived thereof

Feed materials in this chapter shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001

| Number | Name | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 10.1.1 | Aquatic invertebrates (35) | Whole or parts of marine or freshwater invertebrates, in all their life stages, other than species pathogenic to humans and animals; with or without treatment such as fresh, frozen, dried. | Crude protein
  Crude fat
  Crude ash |
| 10.2.1 | By-products from aquatic animals (35) | Originating from establishments or plants preparing or manufacturing products for human consumption; with or without treatment such as fresh, frozen, dried. | Crude protein
  Crude fat
  Crude ash |
| 10.3.1 | Crustacea meal (36) | Product obtained by heating, pressing and drying whole or parts of crustacean including wild and farmed shrimp. | Calcium
  Ash insoluble in HCl if > 5 % |
| 10.4.1 | Fish (36) | Whole or parts of fish: fresh, frozen, cooked, acid treated or dried. | Crude protein
  Moisture if > 8 % |
| 10.4.2 | Fish meal (36) | Product obtained by heating, pressing and drying whole or parts of fish and to which fish solubles may have been re-added prior to drying. | Crude protein
  Crude fat
  Crude ash, if > 20 %
  Moisture if > 8 % |
| 10.4.3 | Fish solubles | Condensed product obtained during manufacture of fishmeal which has been separated and stabilised by acidification or drying. | Crude protein
  Crude fat
  Moisture if > 5 % |
| 10.4.4 | Fish protein, hydrolysed | Proteins obtained by hydrolysis of whole or parts of fish, which can be concentrated by drying | Crude protein
  Crude fat
  Crude ash, if > 20 %
  Moisture if > 8 % |
| 10.4.5 | Fishbone meal | Product obtained by heating, pressing and drying parts of fish. It consists principally of fishbone. | Crude ash |
| 10.4.6 | Fish oil | Oil obtained from fish or parts of fish followed by centrifugation to remove water (may include species specific details e.g. cod liver oil). | Crude fat
  Moisture if > 1 % |
| 10.4.7 | Fish oil, hydrogenated | Oil obtained from hydrogenation of fish oil | Moisture if > 1 % |
| 10.4.8 | Fish oil stearine [Winterized fish oil] | Fraction of fish oil with a high content of saturated fats obtained during the refining of crude fish oil to refined fish oil using the process winterization in which the saturated fats are congealed and subsequently collected. | Crude fat
  Moisture if > 1 % |
| 10.5.1 | Krill oil | Oil obtained from cooked and pressed marine planktonic krill followed by centrifugation to remove water. | Moisture if > 1 % |
| 10.5.2 | Krill protein concentrate, hydrolysed | Product obtained by the enzymatic hydrolysis of whole or parts of krill, often concentrated by drying. | Crude protein
  Crude fat
  Crude ash, if > 20 %
  Moisture if > 8 % |
| 10.6.1 | Marine annelid meal | Product obtained by heating and drying whole or parts of marine annelids, including Nereis virens M. Sars. | Crude fat
  Ash if > 20 %
  Moisture if > 8 % |
| 10.7.1 | Marine zooplankton meal | Product obtained by heating, pressing and drying marine zooplankton e.g. krill. | Crude protein
  Crude fat
  Crude ash, if > 20 %
  Moisture if > 8 % |
| 10.7.2 | Marine zooplankton oil | Oil obtained from cooked and pressed marine zooplankton followed by centrifugation to remove water. | Moisture if > 1 % |
| 10.8.1 | Mollusc meal | Product obtained by heating and drying whole or parts of molluscs including squid and bi-valves. | Crude protein
  Crude fat
  Crude ash, if > 20 %
  Moisture if > 8 % |
| 10.9.1 | Squid meal | Product obtained by heating, pressing and drying whole squid or parts of squid. | Crude protein
  Crude fat
  Crude ash, if > 20 %
  Moisture if > 8 % |
| 10.10.1 | Starfish meal [sea star meal] | Product obtained by heating, pressing and drying whole Asteroidea or parts of Asteroidea. | Crude protein
  Crude fat
  Crude ash, if > 20 %
  Moisture if > 8 % |

Number

Name

Description

Compulsory declarations

10.1.1

Aquatic invertebrates (35)

Whole or parts of marine or freshwater invertebrates, in all their life stages, other than species pathogenic to humans and animals; with or without treatment such as fresh, frozen, dried.

Crude protein

Crude fat

Crude ash

10.2.1

By-products from aquatic animals (35)

Originating from establishments or plants preparing or manufacturing products for human consumption; with or without treatment such as fresh, frozen, dried.

Crude protein

Crude fat

Crude ash

10.3.1

Crustacea meal (36)

Product obtained by heating, pressing and drying whole or parts of crustacean including wild and farmed shrimp.

Calcium

Ash insoluble in HCl if > 5 %

10.4.1

Fish (36)

Whole or parts of fish: fresh, frozen, cooked, acid treated or dried.

Crude protein

Moisture if > 8 %

10.4.2

Fish meal (36)

Product obtained by heating, pressing and drying whole or parts of fish and to which fish solubles may have been re-added prior to drying.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.4.3

Fish solubles

Condensed product obtained during manufacture of fishmeal which has been separated and stabilised by acidification or drying.

Crude protein

Crude fat

Moisture if > 5 %

10.4.4

Fish protein, hydrolysed

Proteins obtained by hydrolysis of whole or parts of fish, which can be concentrated by drying

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.4.5

Fishbone meal

Product obtained by heating, pressing and drying parts of fish. It consists principally of fishbone.

Crude ash

10.4.6

Fish oil

Oil obtained from fish or parts of fish followed by centrifugation to remove water (may include species specific details e.g. cod liver oil).

Crude fat

Moisture if > 1 %

10.4.7

Fish oil, hydrogenated

Oil obtained from hydrogenation of fish oil

Moisture if > 1 %

10.4.8

Fish oil stearine [Winterized fish oil]

Fraction of fish oil with a high content of saturated fats obtained during the refining of crude fish oil to refined fish oil using the process winterization in which the saturated fats are congealed and subsequently collected.

Crude fat

Moisture if > 1 %

10.5.1

Krill oil

Oil obtained from cooked and pressed marine planktonic krill followed by centrifugation to remove water.

Moisture if > 1 %

10.5.2

Krill protein concentrate, hydrolysed

Product obtained by the enzymatic hydrolysis of whole or parts of krill, often concentrated by drying.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.6.1

Marine annelid meal

Product obtained by heating and drying whole or parts of marine annelids, including Nereis virens M. Sars.

Crude fat

Ash if > 20 %

Moisture if > 8 %

10.7.1

Marine zooplankton meal

Product obtained by heating, pressing and drying marine zooplankton e.g. krill.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.7.2

Marine zooplankton oil

Oil obtained from cooked and pressed marine zooplankton followed by centrifugation to remove water.

Moisture if > 1 %

10.8.1

Mollusc meal

Product obtained by heating and drying whole or parts of molluscs including squid and bi-valves.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.9.1

Squid meal

Product obtained by heating, pressing and drying whole squid or parts of squid.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.10.1

Starfish meal [sea star meal]

Product obtained by heating, pressing and drying whole Asteroidea or parts of Asteroidea.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

11.   Minerals and products derived thereof

Feed materials in this chapter containing animal products shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001

| Number | Name | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 11.1.1 | Calcium carbonate (37); [limestone] | Product obtained by grinding sources of calcium carbonate (CaCO3), such as limestone or by precipitation from acid solution.
  May contain up to 0,25 % propylene glycol. May contain up to 0,1 % grinding aids. | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.2 | Calcareous marine shells | Product of natural origin, obtained from marine shells, ground or granulated, such as oyster shells or seashells. | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.3 | Calcium and magnesium carbonate | Natural mixture of calcium carbonate (CaCO3) and magnesium carbonate (MgCO3). May contain up to 0,1 % grinding aids. | Calcium
  Magnesium
  Ash insoluble in HCl if > 5 % |
| 11.1.4 | Maerl | Product of natural origin obtained from calcareous marine algae, ground or granulated. | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.5 | Lithothamn | Product of natural origin obtained from calcareous marine algae (Phymatolithon calcareum (Pall.)), ground or granulated. | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.6 | Calcium chloride | Calcium chloride (CaCl2). May contain up to 0,2 % barium sulphate. | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.7 | Calcium hydroxide | Calcium hydroxide (Ca(OH)2).
  May contain up to 0,1 % grinding aids. | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.8 | Calcium sulphate anhydrous | Calcium sulphate anhydrous (CaSO4) obtained by grinding calcium sulphate anhydrous or dehydration of calcium sulphate dihydrate. | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.9 | Calcium sulphate hemihydrate | Calcium sulphate hemihydrate (CaSO4 ×



   H2O) obtained by partially dehydrating calcium sulphate dihydrate. | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.10 | Calcium sulphate dihydrate | Calcium sulphate dihydrate (CaSO4 × 2H2O) obtained by grinding calcium sulphate dihydrate or hydration of calcium sulphate hemihydrate. | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.11 | Calcium salts of organic acids (38) | Calcium salts of edible organic acids with at least 4 carbon atoms. | Calcium
  Organic acid |
| 11.1.12 | Calcium oxide | Calcium oxide (CaO) obtained from calcination of naturally occurring limestone.
  May contain up to 0,1 % grinding aids. | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.13 | Calcium gluconate | Calcium salt of gluconic acid generally expressed as Ca(C6H11O7)2 and its hydrated forms. | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.15 | Calcium sulphate/carbonate | Product obtained during the manufacturing of sodium carbonate. | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.16 | Calcium pidolate | Calcium L-pidolate (C10H12CaN2O6). May contain up to 5 % glutamic acid. | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.17 | Calcium carbonate-magnesium oxide | Product obtained by heating of natural calcium and magnesium containing substances like dolomite. May contain up to 0,1 % grinding aids. | Calcium
  Magnesium |
| 11.2.1 | Magnesium oxide | Calcined magnesium oxide (MgO), not less than 70 % MgO. | Magnesium
  Ash insoluble in HCl if > 15 %,
  Iron content as Fe2O3 if> 5 %. |
| 11.2.2 | Magnesium sulphate heptahydrate | Magnesium sulphate (MgSO4 × 7 H2O). | Magnesium
  Sulphur
  Ash insoluble in HCl if > 15 % |
| 11.2.3 | Magnesium sulphate monohydrate | Magnesium sulphate (MgSO4 × H2O). | Magnesium
  Sulphur
  Ash insoluble in HCl if > 15 % |
| 11.2.4 | Magnesium sulphate anhydrous | Anhydrous magnesium sulphate (MgSO4). | Magnesium
  Sulphur
  Ash insoluble in HCl if > 10 % |
| 11.2.5 | Magnesium propionate | Magnesium propionate (C6H10MgO4). | Magnesium |
| 11.2.6 | Magnesium chloride | Magnesium chloride (MgCl2) or solution obtained by natural concentration of sea water after deposit of sodium chloride. | Magnesium
  Chlorine
  Ash insoluble in HCl if > 10 % |
| 11.2.7 | Magnesium carbonate | Natural magnesium carbonate (MgCO3). | Magnesium
  Ash insoluble in HCl if > 10 % |
| 11.2.8 | Magnesium hydroxide | Magnesium hydroxide (Mg(OH)2). | Magnesium
  Ash insoluble in HCl if > 10 % |
| 11.2.9 | Magnesium potassium sulphate | Magnesium potassium sulphate (K2Mg(SO4)2 × nH2O, n = 4,6). | Magnesium
  Potassium
  Ash insoluble in HCl if > 10 % |
| 11.2.10 | Magnesium salts of organic acids (38) | Magnesium salts of edible organic acids with at least 4 carbon atoms. | Magnesium
  Organic acid |
| 11.2.11 | Magnesium gluconate | Magnesium salt of gluconic acid generally expressed as Mg(C6H11O7)2 and its hydrated forms. | Magnesium
  Ash insoluble in HCl if > 5 % |
| | | | |
| 11.2.13 | Magnesium pidolate | Magnesium L-pidolate (C10H12MgN2O6). May contain up to 5 % glutamic acid. | Magnesium
  Ash insoluble in HCl if > 5 % |
| 11.3.1 | Dicalcium phosphate (39)
   (40); [calcium hydrogen orthophosphate] | Calcium monohydrogen phosphate obtained from bones or inorganic sources (CaHPO4 × nH2O, n = 0 or 2)
  Ca/P > 1,2
  May contain up to 3 % chloride expressed as NaCl. | Calcium
  Total phosphorus
  P insoluble in 2 % citric acid if > 10 %
  Ash insoluble in HCl if > 5 % |
| 11.3.2 | Monodicalcium phosphate | Product composed of dicalcium phosphate and monocalcium phosphate (CaHPO4 × Ca(H2PO4)2 × nH2O, n = 0 or 1)
  0,8 < Ca/P < 1,3 | Total phosphorus,
  Calcium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.3 | Monocalcium phosphate; [calcium tetrahydrogen diorthophosphate] | Calcium-bis dihydrogenphosphate (Ca(H2PO4)2 × nH2O, n = 0 or 1)
  Ca/P < 0,9 | Total phosphorus
  Calcium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.4 | Tricalcium phosphate (40); [tricalcium orthophosphate] | Tricalcium phosphate from bones or inorganic sources (Ca3(PO4)2 × H2O) or hydroxyl apatite (Ca5(PO4)3OH)
  Ca/P > 1,3 | Calcium
  Total phosphorus
  P insoluble in 2 % citric acid if > 10 %
  Ash insoluble in HCl if > 5 % |
| 11.3.5 | Calcium-magnesium phosphate | Calcium-magnesium phosphate (Ca3Mg3(PO4)4). | Calcium
  Magnesium
  Total phosphorus
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.6 | Defluorinated phosphate | Product obtained from inorganic sources, calcined and further heat treated. | Total phosphorus
  Calcium
  Sodium
  P insoluble in 2 % citric acid if > 10 %
  Ash insoluble in HCl if > 5 % |
| 11.3.7 | Dicalcium pyrophosphate; [Dicalcium diphosphate] | Dicalcium pyrophosphate(Ca2P2O7). | Total phosphorus
  Calcium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.8 | Magnesium phosphate | Product consisting of monobasic and/or di-basic and/or tri-basic magnesium phosphate. | Total phosphorus
  Magnesium
  P insoluble in 2 % citric acid if > 10 %
  Ash insoluble in HCl if > 10 % |
| 11.3.9 | Sodium-calcium-magnesium phosphate | Product consisting of sodium-calcium-magnesium phosphate. | Total phosphorus
  Magnesium
  Calcium
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.10 | Monosodium phosphate; [Sodium dihydrogen orthophosphate] | Monosodium phosphate
  (NaH2PO4 × nH2O; n = 0, 1 or 2) | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.11 | Disodium phosphate; [Disodium hydrogen orthophosphate] | Disodium phosphate (Na2HPO4 × nH2O; n = 0, 2, 7 or 12) | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.12 | Trisodium Phosphate; [Trisodium orthophosphate] | Trisodium phosphate (Na3PO4 × nH2O; n = 0, 1/2, 1, 6, 8 or 12) | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.13 | Sodium pyrophosphate; [Tetrasodium diphosphate] | Sodium pyrophosphate (Na4P2O7 × nH2O; n = 0 or 10) | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.14 | Monopotassium phosphate; [Potassium dihydrogen orthophosphate] | Monopotassium phosphate (KH2PO4) | Total phosphorus
  Potassium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.15 | Dipotassium phosphate; [Di-potassium hydrogen orthophosphate] | Dipotassium phosphate (K2HPO4 × nH2O; n = 0, 3 or 6) | Total phosphorus
  Potassium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.16 | Calcium sodium phosphate | Calcium sodium phosphate (CaNaPO4) | Total phosphorus
  Calcium
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.17 | Monoammonium phosphate; [Ammonium dihydrogen orthophosphate] | Monoammonium phosphate (NH4H2PO4) | Total nitrogen
  Total phosphorus
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.18 | Diammonium phosphate; [Diammonium hydrogen orthophosphate] | Diammonium phosphate ((NH4)2HPO4) | Total nitrogen
  Total phosphorus
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.19 | Sodium tripolyphosphate; [Penta sodium triphosphate] | Sodium tripolyphosphate (Na5P3O10 × nH2O; n = 0 or 6) | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.20 | Sodium magnesium phosphate | Sodium-magnesium phosphate (MgNaPO4) | Total phosphorus
  Magnesium
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.21 | Magnesium hypophosphite | Magnesium hypophosphite (Mg(H2PO2)2 × 6H2O) | Magnesium
  Total phosphorus
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.22 | Degelatinised bone meal | Degelatinised, sterilised and ground bones from which the fat has been removed. | Total phosphorus
  Calcium
  Ash insoluble in HCl if > 10 % |
| 11.3.23 | Bone ash | Mineral residues from the incineration, combustion or gasification of animal by-products. | Total phosphorus
  Calcium
  Ash insoluble in HCl if > 10 % |
| 11.3.24 | Calcium polyphosphate | Heterogeneous mixtures of calcium salts of condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2. | Total phosphorus
  Calcium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.25 | Calcium dihydrogen diphosphate | Monocalcium dihydrogen pyrophosphate (CaH2P2O7) | Total phosphorus
  Calcium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.26 | Magnesium acid pyrophosphate | Magnesium acid pyrophosphate (MgH2P2O7) Produced from purified phosphoric acid and purified magnesium hydroxide or magnesium oxide by evaporation of water and condensation of the orthophosphate to diphosphate. | Total phosphorus
  Magnesium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.27 | Disodium dihydrogen diphosphate | Disodium dihydrogen diphosphate (Na2H2P2O7) | Total phosphorus
  Calcium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.28 | Trisodium diphosphate | Trisodium monohydrogen diphosphate (anhydrous: Na3HP2O7; monohydrate: Na3HP2O7 × nH2O; n = 0, 1 or 9) | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.29 | Sodium polyphosphate; [Sodium hexametaphosphate] | Heterogeneous mixtures of sodium salts of linear condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2. | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.30 | Tripotassium phosphate | Tripotassium monophosphate (K3PO4 × nH2O; n = 0, 1, 3, 7 or 9) | Total phosphorus
  Potassium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.31 | Tetrapotassium di-phosphate | Tetrapotassium pyrophosphate (K4P2O7 × nH2O; n = 0, 1 or 3) | Total phosphorus
  Potassium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.32 | Pentapotassium tri-phosphate | Pentapotassium tri-polyphosphate (K5P3O10) | Total phosphorus
  Potassium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.33 | Potassium polyphosphate | Heterogeneous mixtures of potassium salts of linear condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2. | Total phosphorus
  Potassium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.34 | Calcium sodium polyphosphate | Calcium sodium polyphosphate. | Total phosphorus
  Sodium
  Calcium
  P insoluble in 2 % citric acid if > 10 % |
| 11.4.1 | Sodium chloride (37) | Sodium chloride (NaCl) or product obtained by evaporative crystallisation from brine (saturated or depleted in another process) (vacuum salt) or evaporation of seawater (marine salt and solar salt) or grinding rock salt. | Sodium
  Ash insoluble in HCl if > 10 % |
| 11.4.2 | Sodium bicarbonate [sodium hydrogencarbonate] | Sodium bicarbonate (NaHCO3) | Sodium
  Ash insoluble in HCl if > 10 % |
| 11.4.3 | Sodium/ammonium (bi)carbonate [sodium/ammonium (hydrogen)carbonate] | Product obtained during the production of sodium carbonate and sodium bicarbonate, with traces of ammonium bicarbonate (ammonium bicarbonate max. 5 %) | Sodium
  Ash insoluble in HCl if > 10 % |
| 11.4.4 | Sodium carbonate | Sodium carbonate (Na2CO3) | Sodium
  Ash insoluble in HCl if > 10 % |
| 11.4.5 | Sodium sesquicarbonate [trisodium hydrogendicarbonate] | Sodium sesquicarbonate (Na3H(CO3)2) | Sodium
  Ash insoluble in HCl if > 10 % |
| 11.4.6 | Sodium sulphate | Sodium sulphate (Na2SO4)
  May contain up to 0,3 % methionine | Sodium
  Ash insoluble in HCl if > 10 % |
| 11.4.7 | Sodium salts of organic acids (38) | Sodium salts of edible organic acids with at least 4 carbon atoms | Sodium
  Organic acid |
| 11.5.1 | Potassium chloride | Potassium chloride (KCl) or product obtained by grinding natural sources of potassium chloride | Potassium
  Ash insoluble in HCl if > 10 % |
| 11.5.2 | Potassium sulphate | Potassium sulphate (K2SO4) | Potassium
  Ash insoluble in HCl if > 10 % |
| 11.5.3 | Potassium carbonate | Potassium carbonate (K2CO3) | Potassium
  Ash insoluble in HCl if > 10 % |
| 11.5.4 | Potassium bicarbonate [potassium hydrogen carbonate] | Potassium bicarbonate (KHCO3) | Potassium
  Ash insoluble in HCl if > 10 % |
| 11.5.5 | Potassium salts of organic acids (38) | Potassium salts of edible organic acids with at least 4 carbon atoms. | Potassium
  Organic acid |
| 11.5.6 | Potassium pidolate | Potassium L-pidolate (C5H6KNO3). May contain up to 5 % glutamic acid. | Potassium
  Ash insoluble in HCl if > 5 % |
| 11.6.1 | Flower of sulphur | Powder obtained from natural deposits of the mineral. Also, product obtained from oil refinery production as practised by sulphur manufacturers. | Sulphur |
| 11.7.1 | Attapulgite | Natural magnesium-aluminium-silicon mineral. | Magnesium |
| 11.7.2 | Quartz | Naturally occurring mineral obtained by grinding sources of quartz.
  May contain up to 0,1 % grinding aids. | |
| 11.7.3 | Cristobalite | Silicon dioxide (SiO2) obtained from the re-crystallisation of quartz.
  May contain up to 0,1 % grinding aids. | |
| 11.8.1 | Ammonium sulphate | Ammonium sulphate ((NH4)2SO4) obtained by chemical synthesis. May be presented in the form of an aqueous solution. | Nitrogen expressed as crude protein
  Sulphur |
| 11.8.3 | Ammonium salts of organic acids (38) | Ammonium salts of edible organic acids with at least 4 carbon atoms. | Nitrogen expressed as crude protein
  Organic acid |
| 11.8.4 | Ammonium lactate | Ammonium lactate (CH3CHOHCOONH4). Includes the Ammonium lactate produced by fermentation with Lactobacillus delbrueckii ssp. Bulgaricus, Lactococcus lactis ssp., Leuconostoc mesenteroides, Streptococcus thermophilus, Lactobacillus spp, or Bifidobacterium spp., containing not less than 44 % Nitrogen expressed as crude protein.
  May contain up to 2 % phosphorus, 2 % potassium, 0,7 % magnesium, 2 % sodium, 2 % sulphates 0,5 % chlorides, 5 % sugars and 0,1 % silicone antifoam. | Nitrogen expressed as crude protein
  Crude ash
  Potassium if > 1,5 %
  Magnesium if > 1,5 %,
  sodium if > 1,5 % |
| 11.8.5 | Ammonium acetate | Ammonium acetate (CH3COONH4) in aqueous solution, containing not less than 55 % Ammonium acetate. | Nitrogen expressed as crude protein |
| 11.9.1 | Flint [gizzard] grit | Product obtained by crushing naturally occurring mineral in the form of gravel | Particle size |
| 11.9.2 | [Gizzard] Redstone | Product obtained by crushing and milling of products derived from the burning of clay | Particle size
  Moisture if > 2 % |

Number

Name

Description

Compulsory declarations

11.1.1

Calcium carbonate (37); [limestone]

Product obtained by grinding sources of calcium carbonate (CaCO3), such as limestone or by precipitation from acid solution.

May contain up to 0,25 % propylene glycol. May contain up to 0,1 % grinding aids.

Calcium

Ash insoluble in HCl if > 5 %

11.1.2

Calcareous marine shells

Product of natural origin, obtained from marine shells, ground or granulated, such as oyster shells or seashells.

Calcium

Ash insoluble in HCl if > 5 %

11.1.3

Calcium and magnesium carbonate

Natural mixture of calcium carbonate (CaCO3) and magnesium carbonate (MgCO3). May contain up to 0,1 % grinding aids.

Calcium

Magnesium

Ash insoluble in HCl if > 5 %

11.1.4

Maerl

Product of natural origin obtained from calcareous marine algae, ground or granulated.

Calcium

Ash insoluble in HCl if > 5 %

11.1.5

Lithothamn

Product of natural origin obtained from calcareous marine algae (Phymatolithon calcareum (Pall.)), ground or granulated.

Calcium

Ash insoluble in HCl if > 5 %

11.1.6

Calcium chloride

Calcium chloride (CaCl2). May contain up to 0,2 % barium sulphate.

Calcium

Ash insoluble in HCl if > 5 %

11.1.7

Calcium hydroxide

Calcium hydroxide (Ca(OH)2).

May contain up to 0,1 % grinding aids.

Calcium

Ash insoluble in HCl if > 5 %

11.1.8

Calcium sulphate anhydrous

Calcium sulphate anhydrous (CaSO4) obtained by grinding calcium sulphate anhydrous or dehydration of calcium sulphate dihydrate.

Calcium

Ash insoluble in HCl if > 5 %

11.1.9

Calcium sulphate hemihydrate

Formula

Calcium

Ash insoluble in HCl if > 5 %

11.1.10

Calcium sulphate dihydrate

Calcium sulphate dihydrate (CaSO4 × 2H2O) obtained by grinding calcium sulphate dihydrate or hydration of calcium sulphate hemihydrate.

Calcium

Ash insoluble in HCl if > 5 %

11.1.11

Calcium salts of organic acids (38)

Calcium salts of edible organic acids with at least 4 carbon atoms.

Calcium

Organic acid

11.1.12

Calcium oxide

Calcium oxide (CaO) obtained from calcination of naturally occurring limestone.

May contain up to 0,1 % grinding aids.

Calcium

Ash insoluble in HCl if > 5 %

11.1.13

Calcium gluconate

Calcium salt of gluconic acid generally expressed as Ca(C6H11O7)2 and its hydrated forms.

Calcium

Ash insoluble in HCl if > 5 %

11.1.15

Calcium sulphate/carbonate

Product obtained during the manufacturing of sodium carbonate.

Calcium

Ash insoluble in HCl if > 5 %

11.1.16

Calcium pidolate

Calcium L-pidolate (C10H12CaN2O6). May contain up to 5 % glutamic acid.

Calcium

Ash insoluble in HCl if > 5 %

11.1.17

Calcium carbonate-magnesium oxide

Product obtained by heating of natural calcium and magnesium containing substances like dolomite. May contain up to 0,1 % grinding aids.

Calcium

Magnesium

11.2.1

Magnesium oxide

Calcined magnesium oxide (MgO), not less than 70 % MgO.

Magnesium

Ash insoluble in HCl if > 15 %,

Iron content as Fe2O3 if> 5 %.

11.2.2

Magnesium sulphate heptahydrate

Magnesium sulphate (MgSO4 × 7 H2O).

Magnesium

Sulphur

Ash insoluble in HCl if > 15 %

11.2.3

Magnesium sulphate monohydrate

Magnesium sulphate (MgSO4 × H2O).

Magnesium

Sulphur

Ash insoluble in HCl if > 15 %

11.2.4

Magnesium sulphate anhydrous

Anhydrous magnesium sulphate (MgSO4).

Magnesium

Sulphur

Ash insoluble in HCl if > 10 %

11.2.5

Magnesium propionate

Magnesium propionate (C6H10MgO4).

Magnesium

11.2.6

Magnesium chloride

Magnesium chloride (MgCl2) or solution obtained by natural concentration of sea water after deposit of sodium chloride.

Magnesium

Chlorine

Ash insoluble in HCl if > 10 %

11.2.7

Magnesium carbonate

Natural magnesium carbonate (MgCO3).

Magnesium

Ash insoluble in HCl if > 10 %

11.2.8

Magnesium hydroxide

Magnesium hydroxide (Mg(OH)2).

Magnesium

Ash insoluble in HCl if > 10 %

11.2.9

Magnesium potassium sulphate

Magnesium potassium sulphate (K2Mg(SO4)2 × nH2O, n = 4,6).

Magnesium

Potassium

Ash insoluble in HCl if > 10 %

11.2.10

Magnesium salts of organic acids (38)

Magnesium salts of edible organic acids with at least 4 carbon atoms.

Magnesium

Organic acid

11.2.11

Magnesium gluconate

Magnesium salt of gluconic acid generally expressed as Mg(C6H11O7)2 and its hydrated forms.

Magnesium

Ash insoluble in HCl if > 5 %

11.2.13

Magnesium pidolate

Magnesium L-pidolate (C10H12MgN2O6). May contain up to 5 % glutamic acid.

Magnesium

Ash insoluble in HCl if > 5 %

11.3.1

Dicalcium phosphate (39)
   (40); [calcium hydrogen orthophosphate]

Calcium monohydrogen phosphate obtained from bones or inorganic sources (CaHPO4 × nH2O, n = 0 or 2)

Ca/P > 1,2

May contain up to 3 % chloride expressed as NaCl.

Calcium

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

Ash insoluble in HCl if > 5 %

11.3.2

Monodicalcium phosphate

Product composed of dicalcium phosphate and monocalcium phosphate (CaHPO4 × Ca(H2PO4)2 × nH2O, n = 0 or 1)

0,8 < Ca/P < 1,3

Total phosphorus,

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.3

Monocalcium phosphate; [calcium tetrahydrogen diorthophosphate]

Calcium-bis dihydrogenphosphate (Ca(H2PO4)2 × nH2O, n = 0 or 1)

Ca/P < 0,9

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.4

Tricalcium phosphate (40); [tricalcium orthophosphate]

Tricalcium phosphate from bones or inorganic sources (Ca3(PO4)2 × H2O) or hydroxyl apatite (Ca5(PO4)3OH)

Ca/P > 1,3

Calcium

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

Ash insoluble in HCl if > 5 %

11.3.5

Calcium-magnesium phosphate

Calcium-magnesium phosphate (Ca3Mg3(PO4)4).

Calcium

Magnesium

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.6

Defluorinated phosphate

Product obtained from inorganic sources, calcined and further heat treated.

Total phosphorus

Calcium

Sodium

P insoluble in 2 % citric acid if > 10 %

Ash insoluble in HCl if > 5 %

11.3.7

Dicalcium pyrophosphate; [Dicalcium diphosphate]

Dicalcium pyrophosphate(Ca2P2O7).

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.8

Magnesium phosphate

Product consisting of monobasic and/or di-basic and/or tri-basic magnesium phosphate.

Total phosphorus

Magnesium

P insoluble in 2 % citric acid if > 10 %

Ash insoluble in HCl if > 10 %

11.3.9

Sodium-calcium-magnesium phosphate

Product consisting of sodium-calcium-magnesium phosphate.

Total phosphorus

Magnesium

Calcium

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.10

Monosodium phosphate; [Sodium dihydrogen orthophosphate]

Monosodium phosphate

(NaH2PO4 × nH2O; n = 0, 1 or 2)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.11

Disodium phosphate; [Disodium hydrogen orthophosphate]

Disodium phosphate (Na2HPO4 × nH2O; n = 0, 2, 7 or 12)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.12

Trisodium Phosphate; [Trisodium orthophosphate]

Trisodium phosphate (Na3PO4 × nH2O; n = 0, 1/2, 1, 6, 8 or 12)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.13

Sodium pyrophosphate; [Tetrasodium diphosphate]

Sodium pyrophosphate (Na4P2O7 × nH2O; n = 0 or 10)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.14

Monopotassium phosphate; [Potassium dihydrogen orthophosphate]

Monopotassium phosphate (KH2PO4)

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.15

Dipotassium phosphate; [Di-potassium hydrogen orthophosphate]

Dipotassium phosphate (K2HPO4 × nH2O; n = 0, 3 or 6)

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.16

Calcium sodium phosphate

Calcium sodium phosphate (CaNaPO4)

Total phosphorus

Calcium

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.17

Monoammonium phosphate; [Ammonium dihydrogen orthophosphate]

Monoammonium phosphate (NH4H2PO4)

Total nitrogen

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.18

Diammonium phosphate; [Diammonium hydrogen orthophosphate]

Diammonium phosphate ((NH4)2HPO4)

Total nitrogen

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.19

Sodium tripolyphosphate; [Penta sodium triphosphate]

Sodium tripolyphosphate (Na5P3O10 × nH2O; n = 0 or 6)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.20

Sodium magnesium phosphate

Sodium-magnesium phosphate (MgNaPO4)

Total phosphorus

Magnesium

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.21

Magnesium hypophosphite

Magnesium hypophosphite (Mg(H2PO2)2 × 6H2O)

Magnesium

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.22

Degelatinised bone meal

Degelatinised, sterilised and ground bones from which the fat has been removed.

Total phosphorus

Calcium

Ash insoluble in HCl if > 10 %

11.3.23

Bone ash

Mineral residues from the incineration, combustion or gasification of animal by-products.

Total phosphorus

Calcium

Ash insoluble in HCl if > 10 %

11.3.24

Calcium polyphosphate

Heterogeneous mixtures of calcium salts of condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2.

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.25

Calcium dihydrogen diphosphate

Monocalcium dihydrogen pyrophosphate (CaH2P2O7)

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.26

Magnesium acid pyrophosphate

Magnesium acid pyrophosphate (MgH2P2O7) Produced from purified phosphoric acid and purified magnesium hydroxide or magnesium oxide by evaporation of water and condensation of the orthophosphate to diphosphate.

Total phosphorus

Magnesium

P insoluble in 2 % citric acid if > 10 %

11.3.27

Disodium dihydrogen diphosphate

Disodium dihydrogen diphosphate (Na2H2P2O7)

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.28

Trisodium diphosphate

Trisodium monohydrogen diphosphate (anhydrous: Na3HP2O7; monohydrate: Na3HP2O7 × nH2O; n = 0, 1 or 9)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.29

Sodium polyphosphate; [Sodium hexametaphosphate]

Heterogeneous mixtures of sodium salts of linear condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2.

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.30

Tripotassium phosphate

Tripotassium monophosphate (K3PO4 × nH2O; n = 0, 1, 3, 7 or 9)

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.31

Tetrapotassium di-phosphate

Tetrapotassium pyrophosphate (K4P2O7 × nH2O; n = 0, 1 or 3)

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.32

Pentapotassium tri-phosphate

Pentapotassium tri-polyphosphate (K5P3O10)

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.33

Potassium polyphosphate

Heterogeneous mixtures of potassium salts of linear condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2.

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.34

Calcium sodium polyphosphate

Calcium sodium polyphosphate.

Total phosphorus

Sodium

Calcium

P insoluble in 2 % citric acid if > 10 %

11.4.1

Sodium chloride (37)

Sodium chloride (NaCl) or product obtained by evaporative crystallisation from brine (saturated or depleted in another process) (vacuum salt) or evaporation of seawater (marine salt and solar salt) or grinding rock salt.

Sodium

Ash insoluble in HCl if > 10 %

11.4.2

Sodium bicarbonate [sodium hydrogencarbonate]

Sodium bicarbonate (NaHCO3)

Sodium

Ash insoluble in HCl if > 10 %

11.4.3

Sodium/ammonium (bi)carbonate [sodium/ammonium (hydrogen)carbonate]

Product obtained during the production of sodium carbonate and sodium bicarbonate, with traces of ammonium bicarbonate (ammonium bicarbonate max. 5 %)

Sodium

Ash insoluble in HCl if > 10 %

11.4.4

Sodium carbonate

Sodium carbonate (Na2CO3)

Sodium

Ash insoluble in HCl if > 10 %

11.4.5

Sodium sesquicarbonate [trisodium hydrogendicarbonate]

Sodium sesquicarbonate (Na3H(CO3)2)

Sodium

Ash insoluble in HCl if > 10 %

11.4.6

Sodium sulphate

Sodium sulphate (Na2SO4)

May contain up to 0,3 % methionine

Sodium

Ash insoluble in HCl if > 10 %

11.4.7

Sodium salts of organic acids (38)

Sodium salts of edible organic acids with at least 4 carbon atoms

Sodium

Organic acid

11.5.1

Potassium chloride

Potassium chloride (KCl) or product obtained by grinding natural sources of potassium chloride

Potassium

Ash insoluble in HCl if > 10 %

11.5.2

Potassium sulphate

Potassium sulphate (K2SO4)

Potassium

Ash insoluble in HCl if > 10 %

11.5.3

Potassium carbonate

Potassium carbonate (K2CO3)

Potassium

Ash insoluble in HCl if > 10 %

11.5.4

Potassium bicarbonate [potassium hydrogen carbonate]

Potassium bicarbonate (KHCO3)

Potassium

Ash insoluble in HCl if > 10 %

11.5.5

Potassium salts of organic acids (38)

Potassium salts of edible organic acids with at least 4 carbon atoms.

Potassium

Organic acid

11.5.6

Potassium pidolate

Potassium L-pidolate (C5H6KNO3). May contain up to 5 % glutamic acid.

Potassium

Ash insoluble in HCl if > 5 %

11.6.1

Flower of sulphur

Powder obtained from natural deposits of the mineral. Also, product obtained from oil refinery production as practised by sulphur manufacturers.

Sulphur

11.7.1

Attapulgite

Natural magnesium-aluminium-silicon mineral.

Magnesium

11.7.2

Quartz

Naturally occurring mineral obtained by grinding sources of quartz.

May contain up to 0,1 % grinding aids.

11.7.3

Cristobalite

Silicon dioxide (SiO2) obtained from the re-crystallisation of quartz.

May contain up to 0,1 % grinding aids.

11.8.1

Ammonium sulphate

Ammonium sulphate ((NH4)2SO4) obtained by chemical synthesis. May be presented in the form of an aqueous solution.

Nitrogen expressed as crude protein

Sulphur

11.8.3

Ammonium salts of organic acids (38)

Ammonium salts of edible organic acids with at least 4 carbon atoms.

Nitrogen expressed as crude protein

Organic acid

11.8.4

Ammonium lactate

Ammonium lactate (CH3CHOHCOONH4). Includes the Ammonium lactate produced by fermentation with Lactobacillus delbrueckii ssp. Bulgaricus, Lactococcus lactis ssp., Leuconostoc mesenteroides, Streptococcus thermophilus, Lactobacillus spp, or Bifidobacterium spp., containing not less than 44 % Nitrogen expressed as crude protein.

May contain up to 2 % phosphorus, 2 % potassium, 0,7 % magnesium, 2 % sodium, 2 % sulphates 0,5 % chlorides, 5 % sugars and 0,1 % silicone antifoam.

Nitrogen expressed as crude protein

Crude ash

Potassium if > 1,5 %

Magnesium if > 1,5 %,

sodium if > 1,5 %

11.8.5

Ammonium acetate

Ammonium acetate (CH3COONH4) in aqueous solution, containing not less than 55 % Ammonium acetate.

Nitrogen expressed as crude protein

11.9.1

Flint [gizzard] grit

Product obtained by crushing naturally occurring mineral in the form of gravel

Particle size

11.9.2

[Gizzard] Redstone

Product obtained by crushing and milling of products derived from the burning of clay

Particle size

Moisture if > 2 %

12.   Products and by-products obtained by fermentation using micro-organisms, inactivated resulting in absence of live micro-organisms

Feed materials listed in this chapter that are or are produced from genetically modified organisms, or result from a fermentation process involving genetically modified micro-organisms shall be compliant with Regulation (EC) No 1829/2003 on genetically modified feed and food.

| Number | Name | Description | Compulsory Declarations |
| --- | --- | --- | --- |
| 12.1.1 | Product from Methylophilus methylotrophus rich in protein (41)
   (42) | Fermentation product obtained by culture of Methylophilus methylotrophus (NCIMB strain 10.515) on methanol, the crude protein is at least 68 % and the reflectance index at least 50. | Crude protein
  Crude ash
  Crude fat
  Propionic acid if > 0,5 % |
| 12.1.2 | Product from Methylococcus capsulatus (Bath), Alca ligenes acidovorans, Bacillus brevis and Bacillus firmus rich in protein (41)
   (42) | Fermentation product obtained by culture of Methylococcus capsulatus (Bath) (NCIMB strain 11132), Alcaligenes acidovorans (NCIMB strain 13287), Bacillus brevis (NCIMB strain 13288) and Bacillus firmus (NCIMB strain 13289) on natural gas (approx. 91 % methane, 5 % ethane, 2 % propane, 0,5 % isobutane, 0,5 % n-butane), ammonia, and mineral salts, the crude protein is at least 65 %. | Crude protein
  Crude ash
  Crude fat
  Propionic acid if > 0,5 % |
| 12.1.3 | Product from Escherichia coli rich in protein (41)
   (42) | Fermentation by-product from the production of amino acids by culture of Escherichia coli K12 on substrates of vegetable or chemical origin, ammonia or mineral salts; it may be hydrolysed. | Crude protein
  Propionic acid if > 0,5 % |
| 12.1.4 | Product from Corynebacterium glutamicum rich in protein (41)
   (42) | Fermentation by-product from the production of amino acids by culture of Corynebacterium glutamicum on substrates of vegetable or chemical origin, ammonia or mineral salts, it may be hydrolysed. | Crude protein
  Propionic acid if > 0,5 % |
| 12.1.5 | Yeasts [brewers' yeast] (41)
   (42) | All yeasts obtained from (44)
  Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Cyberlindnera jadinii
   (43), Saccharomyces uvarum, Saccharomyces ludwigii or Brettanomyces ssp. on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. | Moisture if < 75 % or > 97 %
  If moisture < 75 %: | Crude protein |

Number

Name

Description

Compulsory Declarations

12.1.1

Product from Methylophilus methylotrophus rich in protein (41)
   (42)

Fermentation product obtained by culture of Methylophilus methylotrophus (NCIMB strain 10.515) on methanol, the crude protein is at least 68 % and the reflectance index at least 50.

Crude protein

Crude ash

Crude fat

Propionic acid if > 0,5 %

12.1.2

Product from Methylococcus capsulatus (Bath), Alca ligenes acidovorans, Bacillus brevis and Bacillus firmus rich in protein (41)
   (42)

Fermentation product obtained by culture of Methylococcus capsulatus (Bath) (NCIMB strain 11132), Alcaligenes acidovorans (NCIMB strain 13287), Bacillus brevis (NCIMB strain 13288) and Bacillus firmus (NCIMB strain 13289) on natural gas (approx. 91 % methane, 5 % ethane, 2 % propane, 0,5 % isobutane, 0,5 % n-butane), ammonia, and mineral salts, the crude protein is at least 65 %.

Crude protein

Crude ash

Crude fat

Propionic acid if > 0,5 %

12.1.3

Product from Escherichia coli rich in protein (41)
   (42)

Fermentation by-product from the production of amino acids by culture of Escherichia coli K12 on substrates of vegetable or chemical origin, ammonia or mineral salts; it may be hydrolysed.

Crude protein

Propionic acid if > 0,5 %

12.1.4

Product from Corynebacterium glutamicum rich in protein (41)
   (42)

Fermentation by-product from the production of amino acids by culture of Corynebacterium glutamicum on substrates of vegetable or chemical origin, ammonia or mineral salts, it may be hydrolysed.

Crude protein

Propionic acid if > 0,5 %

12.1.5

Yeasts [brewers' yeast] (41)
   (42)

All yeasts obtained from (44)
  Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Cyberlindnera jadinii
   (43), Saccharomyces uvarum, Saccharomyces ludwigii or Brettanomyces ssp. on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts.

Moisture if < 75 % or > 97 %

If moisture < 75 %:

Crude protein

| | Propionic acid if > 0,5 % |
| --- | --- |

Propionic acid if > 0,5 %

12.1.6

Mycelium silage from the production of penicillin (41)
   (42)

Mycelium (nitrogenous compounds), wet by-product from the production of penicillin by Penicillium chrysogenum (ATCC48271) on different sources of carbohydrates and their hydrolysates, heat treated and ensiled by means of Lactobacillus brevis, plantarum, sake, collinoides and Streptococcus lactis to inactive the penicillin, Nitrogen expressed as crude protein is at least 7 %.

Nitrogen expressed as crude protein

Crude ash

Propionic acid if > 0,5 %

12.1.7

Yeasts from biodiesel process (41)
   (42)

All yeasts and parts (46) thereof obtained from (44)
  Yarrowia lipolytica grown on vegetable oils and degumming and glycerol fractions formed during biofuel production.

Moisture if < 75 % or > 97 %

If moisture < 75 %:

| | Crude protein |
| --- | --- |

Crude protein

| | Propionic acid if > 0,5 % |
| --- | --- |

Propionic acid if > 0,5 %

12.1.8

Product from Lactobacillus species rich in protein (41)
   (42)

Fermentation product obtained from culture of Lactobacillus on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. The product may be dried.

Crude protein

Crude ash

Propionic acid if > 0,5 %

12.1.9

Product from Trichoderma viride rich in protein (41)
   (42)

Fermentation product obtained from culture of Trichoderma viride on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. The product may be dried

Crude protein

Crude ash

Propionic acid if > 0,5 %

12.1.10

Product from Bacillus subtilis rich in protein (41)
   (42)

Fermentation product obtained from culture of Bacillus subtilis on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. The product may be dried

Crude protein

Crude ash

Propionic acid if > 0,5 %

12.1.11

Product from Aspergillus oryzae rich in protein (41)
   (42)

Fermentation product obtained from culture of Aspergillus oryzae on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. The product may be dried.

Crude protein

Crude ash

Propionic acid if > 0,5 %

12.1.12

Yeasts products (41)
   (42)

All yeasts parts (46) obtained from (44)
  Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Cyberlindnera jadinii
   (43), Saccharomyces uvarum, Saccharomyces ludwigii or Brettanomyces ssp. on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts.

Moisture if < 75 % or > 97 %

If moisture < 75 %:

| | Crude protein |
| --- | --- |

Crude protein

| | Propionic acid if > 0,5 % |
| --- | --- |

Propionic acid if > 0,5 %

12.2.1

Vinasses [condensed molasses soluble] (42)
   (45)

By-products derived from the industrial processing of musts/worts issued from microbial fermentation processes such as alcohol, organic acids or yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the fermentation musts/worts. They may also include dead cells and/or parts (46) thereof of the fermentation micro-organisms used. The substrates are mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts.

Crude protein

Substrate and indication of production process as appropriate

12.2.2

By-products from the production of L-glutamic acid (42)
   (45)

By-products from the production of L-glutamic acid by fermentation with Corynebacterium melassecola on substrate composed of sucrose, molasses, starch products and their hydrolysates, ammonium salts and other nitrogenous compounds.

Crude protein

12.2.3

By-products from the production of L-lysine-monohydrochloride with Brevibacterium lactofermentum
   (42)
   (45)

By-products from the production of L-Lysine monohydrochloride by fermentation with Brevibacterium lactofermentum on substrate composed of sucrose, molasses, starch products and their hydrolysates, ammonium salts and other nitrogenous compounds.

Crude protein

12.2.4

By-products from the production of amino acids with Corynebacterium glutamicum
   (42)
   (45)

By-products from the production of amino acids by fermentation with Corynebacterium glutamicum on substrate of vegetable or chemical origin, ammonia or mineral salts.

Crude protein

Crude ash

12.2.5

By-products from the production of amino acids with Escherichia coli K12 (42)
   (45)

By-products from the production of amino acids by fermentation with Escherichia coli K12 on substrate of vegetable or chemical origin, ammonia or mineral salts.

Crude protein

Crude ash

12.2.6

By-product of enzyme production with Aspergillus niger
   (42)
   (45)

By-product of fermentation of Aspergillus niger on wheat and malt for enzyme production.

Crude protein

12.2.7

Polyhydroxybutyrate from fermentation with Ralstonia eutropha
   (42)

Product containing 3-hydroxybutyrate and 3-hydroxyvalerate, produced via fermentation with Ralstonia eutropha, and non-viable bacterial protein meal remaining from the producing bacteria and fermentation broth.

13.   Miscellaneous

Feed materials in this chapter containing animal products shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001

| Number | Name | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 13.1.1 | Products from the bakery and pasta industry | Products obtained during and from the production of bread, biscuits, wafers or pasta. They may be dried. | Starch
  Total sugars, calculated as sucrose,
  Crude fat, if > 5 % |
| 13.1.2 | Products from the pastry industry | Products obtained during and from the production of pastry and cakes. They may be dried. | Starch
  Total sugars, calculated as sucrose,
  Crude fat, if > 5 % |
| 13.1.3 | Products of the breakfast cereal manufacture | Substances or products that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried. | Crude protein, if > 10 %
  Crude fibre
  Crude oils/fats, if > 10 %,
  Starch, if > 30 %
  Total sugars, calculated as sucrose, if > 10 % |
| 13.1.4 | Products from the confectionery industry | Products obtained during and from the production of sweets, including chocolate goods. They may be dried. | Starch
  Crude fat, if > 5 %
  Total sugars, calculated as sucrose |
| 13.1.5 | Products of the ice-cream industry | Products obtained during the production of ice-cream. They may be dried. | Starch
  Total sugars, calculated as sucrose,
  Crude fat |
| 13.1.6 | Products and by-products from processing fresh fruits and vegetables (47) | Products obtained when processing fresh fruit and vegetables (including peel, whole pieces of fruit/vegetables, and mixtures thereof). They may have been dried, or frozen. | Starch
  Crude fibre
  Crude fat, if > 5 %
  Ash insoluble in HCl, if > 3,5 % |
| 13.1.7 | Products from the processing of plants (47) | Products obtained from freezing or drying whole plants or their parts. | Crude Fibre |
| 13.1.8 | Products from processing of spices and seasonings (47) | Products obtained from freezing or drying spices and seasonings or their parts. | Crude protein, if > 10 %
  Crude fibre
  Crude oils/fats, if > 10 %,
  Starch, if > 30 %
  Total sugars, calculated as sucrose, if > 10 % |
| 13.1.9 | Products from the processing of herbs (47) | Products obtained from crushing, grinding, freezing or drying herbs or their parts. | Crude Fibre |
| 13.1.10 | Products from the potato processing industry | Products obtained when processing potatoes. They may have been dried or frozen. | Starch
  Crude fibre
  Crude fat, if > 5 %
  Ash insoluble in HCl, if > 3,5 % |
| 13.1.11 | Products and by-products of the sauces production | Substances from the sauces-production that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried. | Crude fat |
| 13.1.12 | Products and by-products from the savoury snacks industry | Products and by-products of the savoury snacks industry obtained during and from the production of savoury snacks — potato chips, potato and/or cereal based snacks (direct extruded, dough based and pelleted snacks) and nuts. | Crude fat |
| 13.1.13 | Products from the ready-to-eat food industry | Products obtained during the production of ready to eat food. They may be dried. | Crude fat, if > 5 % |
| 13.1.14 | Plants by-products from spirits production | Solid products from plants (including berries and seeds such as anise) obtained after maceration of these plants in an alcoholic solution or after alcoholic evaporation/distillation, or both, in the elaboration of flavourings for the spirits production. These products must be distilled to eliminate the alcoholic residue. | Crude protein, if > 10 %
  Crude fibre
  Crude oils/fats, if > 10 % |
| 13.1.15 | Feed beer | Product of the brewing process which is unsaleable as a human beverage. | Alcohol content
  Moisture if < 75 % |
| 13.1.16 | Sweet flavored drink | Products from the soft drink industry obtained from the production of sweet flavoured soft drinks or from unpacked non-marketable sweet-flavoured soft drinks.
  They may be concentrated or dried. | Total sugars, calculated as sucrose.
  Moisture if > 30 % |
| 13.1.17 | Fruit Syrup | Products from the fruit syrup industry obtained from the manufacture of fruit syrup for human consumption | Total sugars, calculated as sucrose
  Moisture if > 30 % |
| 13.1.18 | Sweet flavored syrup | Products from the sweet flavored syrup industry obtained from the production of syrup or from unpacked non-marketable syrup.
  They may be concentrated or dried. | Total sugars, calculated as sucrose.
  Moisture if > 30 % |
| 13.2.1 | Caramelised sugars | Product obtained by the controlled heating of any sugar. | Total sugars, calculated as sucrose |
| 13.2.2 | Dextrose | Dextrose is obtained after hydrolysis of starch and consists of purified, crystallised glucose, with or without crystal water. | |
| 13.2.3 | Fructose | Fructose as purified crystalline powder. It is obtained from glucose in glucose syrup by the use of glucose isomerase and from sucrose inversion. | |
| 13.2.4 | Glucose syrup | Glucose syrup is a purified and concentrated aqueous solution of nutritive saccharides obtained through hydrolysis from starch. It may be dried | Moisture if > 30 % |
| 13.2.5 | Glucose molasses | Product produced during refining process of glucose syrups. | Total sugars, calculated as sucrose |
| 13.2.6 | Xylose | Sugar extracted from wood. | |
| 13.2.7 | Lactulose | Semi-synthetic disaccharide (4-O-D-Galactopyranosyl-D-fructose) obtained from lactose through the isomerisation of glucose to fructose. Present in heat treated milk and milk products. | |
| 13.2.8 | Glucosamine (Chitosamine) (52) | Amino sugar (monosaccharide) being part of the structure of the polysaccharides chitosan and chitin. Produced by the hydrolysis of crustacean and other arthropod exoskeletons or by fermentation of grain such as corn or wheat. | Sodium or Potassium, as applicable |
| 13.2.9 | Xylo-oligosaccharide | Chains of xylose molecules linked with β1–4 bonds with degree of polymerization ranging from 2 to 10 and produced from enzymatic hydrolysis of various feedstocks rich in hemicellulose. | Moisture if > 5 % |
| 13.2.10 | Gluco-oligosaccharide | Product obtained by either fermentation or hydrolysis and/or physical thermal treatment of glucose polymers, glucose, sucrose and maltose. | Moisture if > 28 % |
| 13.3.1 | Starch (48) | Starch. | Starch |
| 13.3.2 | Starch (48), pre-gelatinised | Product consisting of starch expanded by heat treatment. | Starch |
| 13.3.3 | Starch (48) mixture | Product consisting of native and/or modified food starch obtained from different botanical sources. | Starch |
| 13.3.4 | Starch (48) hydrolysates cake | Product from starch hydrolysis liquor filtration which consists of the following: protein, starch, polysaccharides, fat, oil and filter aid (e.g. diatomaceous earth, wood fibre). | Moisture if < 25 % or > 45 %
  If moisture < 25 %:






  — | Crude fat |

Number

Name

Description

Compulsory declarations

13.1.1

Products from the bakery and pasta industry

Products obtained during and from the production of bread, biscuits, wafers or pasta. They may be dried.

Starch

Total sugars, calculated as sucrose,

Crude fat, if > 5 %

13.1.2

Products from the pastry industry

Products obtained during and from the production of pastry and cakes. They may be dried.

Starch

Total sugars, calculated as sucrose,

Crude fat, if > 5 %

13.1.3

Products of the breakfast cereal manufacture

Substances or products that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried.

Crude protein, if > 10 %

Crude fibre

Crude oils/fats, if > 10 %,

Starch, if > 30 %

Total sugars, calculated as sucrose, if > 10 %

13.1.4

Products from the confectionery industry

Products obtained during and from the production of sweets, including chocolate goods. They may be dried.

Starch

Crude fat, if > 5 %

Total sugars, calculated as sucrose

13.1.5

Products of the ice-cream industry

Products obtained during the production of ice-cream. They may be dried.

Starch

Total sugars, calculated as sucrose,

Crude fat

13.1.6

Products and by-products from processing fresh fruits and vegetables (47)

Products obtained when processing fresh fruit and vegetables (including peel, whole pieces of fruit/vegetables, and mixtures thereof). They may have been dried, or frozen.

Starch

Crude fibre

Crude fat, if > 5 %

Ash insoluble in HCl, if > 3,5 %

13.1.7

Products from the processing of plants (47)

Products obtained from freezing or drying whole plants or their parts.

Crude Fibre

13.1.8

Products from processing of spices and seasonings (47)

Products obtained from freezing or drying spices and seasonings or their parts.

Crude protein, if > 10 %

Crude fibre

Crude oils/fats, if > 10 %,

Starch, if > 30 %

Total sugars, calculated as sucrose, if > 10 %

13.1.9

Products from the processing of herbs (47)

Products obtained from crushing, grinding, freezing or drying herbs or their parts.

Crude Fibre

13.1.10

Products from the potato processing industry

Products obtained when processing potatoes. They may have been dried or frozen.

Starch

Crude fibre

Crude fat, if > 5 %

Ash insoluble in HCl, if > 3,5 %

13.1.11

Products and by-products of the sauces production

Substances from the sauces-production that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried.

Crude fat

13.1.12

Products and by-products from the savoury snacks industry

Products and by-products of the savoury snacks industry obtained during and from the production of savoury snacks — potato chips, potato and/or cereal based snacks (direct extruded, dough based and pelleted snacks) and nuts.

Crude fat

13.1.13

Products from the ready-to-eat food industry

Products obtained during the production of ready to eat food. They may be dried.

Crude fat, if > 5 %

13.1.14

Plants by-products from spirits production

Solid products from plants (including berries and seeds such as anise) obtained after maceration of these plants in an alcoholic solution or after alcoholic evaporation/distillation, or both, in the elaboration of flavourings for the spirits production. These products must be distilled to eliminate the alcoholic residue.

Crude protein, if > 10 %

Crude fibre

Crude oils/fats, if > 10 %

13.1.15

Feed beer

Product of the brewing process which is unsaleable as a human beverage.

Alcohol content

Moisture if < 75 %

13.1.16

Sweet flavored drink

Products from the soft drink industry obtained from the production of sweet flavoured soft drinks or from unpacked non-marketable sweet-flavoured soft drinks.

They may be concentrated or dried.

Total sugars, calculated as sucrose.

Moisture if > 30 %

13.1.17

Fruit Syrup

Products from the fruit syrup industry obtained from the manufacture of fruit syrup for human consumption

Total sugars, calculated as sucrose

Moisture if > 30 %

13.1.18

Sweet flavored syrup

Products from the sweet flavored syrup industry obtained from the production of syrup or from unpacked non-marketable syrup.

They may be concentrated or dried.

Total sugars, calculated as sucrose.

Moisture if > 30 %

13.2.1

Caramelised sugars

Product obtained by the controlled heating of any sugar.

Total sugars, calculated as sucrose

13.2.2

Dextrose

Dextrose is obtained after hydrolysis of starch and consists of purified, crystallised glucose, with or without crystal water.

13.2.3

Fructose

Fructose as purified crystalline powder. It is obtained from glucose in glucose syrup by the use of glucose isomerase and from sucrose inversion.

13.2.4

Glucose syrup

Glucose syrup is a purified and concentrated aqueous solution of nutritive saccharides obtained through hydrolysis from starch. It may be dried

Moisture if > 30 %

13.2.5

Glucose molasses

Product produced during refining process of glucose syrups.

Total sugars, calculated as sucrose

13.2.6

Xylose

Sugar extracted from wood.

13.2.7

Lactulose

Semi-synthetic disaccharide (4-O-D-Galactopyranosyl-D-fructose) obtained from lactose through the isomerisation of glucose to fructose. Present in heat treated milk and milk products.

13.2.8

Glucosamine (Chitosamine) (52)

Amino sugar (monosaccharide) being part of the structure of the polysaccharides chitosan and chitin. Produced by the hydrolysis of crustacean and other arthropod exoskeletons or by fermentation of grain such as corn or wheat.

Sodium or Potassium, as applicable

13.2.9

Xylo-oligosaccharide

Chains of xylose molecules linked with β1–4 bonds with degree of polymerization ranging from 2 to 10 and produced from enzymatic hydrolysis of various feedstocks rich in hemicellulose.

Moisture if > 5 %

13.2.10

Gluco-oligosaccharide

Product obtained by either fermentation or hydrolysis and/or physical thermal treatment of glucose polymers, glucose, sucrose and maltose.

Moisture if > 28 %

13.3.1

Starch (48)

Starch.

Starch

13.3.2

Starch (48), pre-gelatinised

Product consisting of starch expanded by heat treatment.

Starch

13.3.3

Starch (48) mixture

Product consisting of native and/or modified food starch obtained from different botanical sources.

Starch

13.3.4

Starch (48) hydrolysates cake

Product from starch hydrolysis liquor filtration which consists of the following: protein, starch, polysaccharides, fat, oil and filter aid (e.g. diatomaceous earth, wood fibre).

Moisture if < 25 % or > 45 %

If moisture < 25 %:

—

Crude fat

| — | Crude protein |
| --- | --- |

—

Crude protein

13.3.5

Dextrin

Dextrin is partially acid hydrolysed starch.

13.3.6

Maltodextrin

Maltodextrin is the partially hydrolysed starch

13.4.1

Polydextrose

Randomly bonded bulk polymer of glucose produced by thermal polymerisation of D-Glucose.

13.5.1

Polyols

Product obtained by hydrogenation or fermentation and consisting of reduced mono, di- or oligosaccharides or polysaccharides.

13.5.2

Isomalt

Sugar alcohol obtained from sucrose after enzymatic conversion and hydrogenation.

13.5.3

Mannitol

Product obtained by hydrogenation or fermentation and consisting of reduced glucose and/or fructose.

13.5.4

Xylitol

Product obtained by hydrogenation and fermentation of xylose.

13.5.5

Sorbitol

Product obtained by hydrogenation of glucose

13.6.1

Acid oils from chemical refining (49)

Product obtained during the deacidification of oils and fats of vegetable or animal origin by means of alkali, followed by an acidulation with subsequent separation of the aqueous phase, containing free fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, crude lecithin and fibres.

Crude fat

Moisture if > 1 %

13.6.2

Fatty acids esterified with glycerol (50)

Glycerides obtained by esterification of fatty acids with glycerol. May contain up to 50 ppm Nickel from hydrogenation.

Moisture if > 1 %

Crude fat

Nickel if > 20 ppm

13.6.3

Mono di and tri glycerides of fatty acids (50)

Product consisting of mixtures of mono-, di- and triesters of glycerol with fatty acids.

They may contain small amounts of free fatty acids and glycerol.

May contain up to 50 ppm Nickel from hydrogenation.

Crude fat

Nickel if > 20 ppm

13.6.4

Salts of fatty acids (50)

Product obtained by reaction of fatty acids with at least four carbon atoms with calcium, magnesium, sodium or potassium hydroxides, oxides or salts.

May contain up to 50 ppm Nickel from hydrogenation.

Crude fat (after hydrolysis)

Moisture

Ca or Na or K or Mg (when appropriate)

Nickel if > 20 ppm

13.6.5

Fatty acid distillates from physical refining (49)

Product obtained during the deacidification of oils and fats of vegetable or animal origin by means of distillation containing free fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, sterols and tocopherols.

Crude fat

Moisture if > 1 %

13.6.6

Crude fatty acids from splitting (49)

Product obtained by oil/fat splitting. By definition it consists of crude fatty acids C6-C24, aliphatic, linear, monocarboxylic, saturated and unsaturated. May contain up to 50 ppm Nickel from hydrogenation.

Crude fat

Moisture if > 1 %

Nickel if > 20 ppm

13.6.7

Pure distilled fatty acids from splitting (49)

Product obtained by the distillation of crude fatty acids from oil/fat splitting potentially plus hydrogenation. By definition it consists of pure distilled fatty acids C6-C24, aliphatic, linear, monocarboxylic, saturated and unsaturated.

May contain up to 50 ppm Nickel from hydrogenation

Crude fat

Moisture if > 1 %

Nickel if > 20 ppm

13.6.8

Soap stocks (49)

Product obtained during the deacidification of vegetable oils and fats by means of aqueous calcium, magnesium, sodium or potassium hydroxide solution, containing salts of fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, crude lecithin and fibres.

Moisture if < 40 and > 50 %

Ca or Na or K or Mg, as appropriate

13.6.9

Mono- and diglycerides of fatty acids esterified with organic acids (50)
   (51)

Mono- and diglycerides of fatty acids with at least four carbon atoms esterified with organic acids.

Crude fat

13.6.10

Sucrose esters of fatty acids (50)

Esters of saccharose and fatty acids.

Total sugars, calculated as sucrose

Crude fat

13.6.11

Sucroglycerides of fatty acids (50)

Mixture of esters of saccharose and mono and di-glycerides of fatty acids.

Total sugars, calculated as sucrose

Crude fat

13.6.12

Palmitoylglucosamine

Lipid organic compound present in the roots of many plants and particularly in most leguminous plants. It is produced by acylation of D-glucosamine with palmitic acid. May contain up to 0,5 % acetone.

Moisture if > 2 %,

Crude fat

13.6.13

Salt of lactylates of fatty acids

Non-glyceride ester of fatty acids. The product can be a calcium, magnesium, sodium or potassium salt of fatty acids esterified with lactic acid. It may contain the salts of free fatty acids and lactic acid.

Crude fat

Moisture if > 1 %

Nickel if > 20 ppm

Ca or Na or K or Mg as appropriate

13.8.1

Glycerine, crude

[Glycerol, crude]

By-product obtained from:

| — | the oleochemical process of oil/fat splitting to obtain fatty acids and sweet water, followed by concentration of the sweet water to get crude glycerol or by transesterification (may contain up to 0,5 % methanol) of natural oils/fats to obtain fatty acid methyl esters and sweet water, followed by concentration of the sweet water to get crude glycerol; |
| --- | --- |

—

the oleochemical process of oil/fat splitting to obtain fatty acids and sweet water, followed by concentration of the sweet water to get crude glycerol or by transesterification (may contain up to 0,5 % methanol) of natural oils/fats to obtain fatty acid methyl esters and sweet water, followed by concentration of the sweet water to get crude glycerol;

| — | the production of biodiesel (methyl or ethyl esters of fatty acids) by transesterification of oils and fats of unspecified vegetable and animal origin. Mineral and organic salts might remain in the glycerine (up to 7,5 %). |
| --- | --- |

—

the production of biodiesel (methyl or ethyl esters of fatty acids) by transesterification of oils and fats of unspecified vegetable and animal origin. Mineral and organic salts might remain in the glycerine (up to 7,5 %).

May contain up to 0,5 % Methanol and up to 4 % of Matter Organic Non Glycerol (MONG) comprising of Fatty Acid Methyl Esters, Fatty Acid Ethyl Esters, Free Fatty Acids and Glycerides;

| — | saponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps. |
| --- | --- |

—

saponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps.

May contain up to 50 ppm Nickel from hydrogenation.

Glycerol

Potassium if > 1,5 %

Sodium if > 1,5 %

Nickel if > 20 ppm

13.8.2

Glycerine

[Glycerol]

Product obtained from:

| — | the oleochemical process of (a) oil/fat splitting followed by concentration of sweet waters and refining by distillation (see part B, glossary of processes, entry 20) or ion-exchange process; (b) transesterification of natural oils/fats to obtain fatty acid methyl esters and crude sweet water, followed by concentration of the sweet water to get crude glycerol and refining by distillation or ion-exchange process; |
| --- | --- |

—

the oleochemical process of (a) oil/fat splitting followed by concentration of sweet waters and refining by distillation (see part B, glossary of processes, entry 20) or ion-exchange process; (b) transesterification of natural oils/fats to obtain fatty acid methyl esters and crude sweet water, followed by concentration of the sweet water to get crude glycerol and refining by distillation or ion-exchange process;

| — | the production of biodiesel (methyl or ethyl esters of fatty acids) by transesterification of oils and fats of unspecified vegetable and animal origin with subsequent refining of the glycerine. Minimum Glycerol content: 99 % of dry matter; |
| --- | --- |

—

the production of biodiesel (methyl or ethyl esters of fatty acids) by transesterification of oils and fats of unspecified vegetable and animal origin with subsequent refining of the glycerine. Minimum Glycerol content: 99 % of dry matter;

| — | saponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps, followed by refining of crude Glycerol and distillation. |
| --- | --- |

—

saponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps, followed by refining of crude Glycerol and distillation.

May contain up to 50 ppm Nickel from hydrogenation.

Glycerol if < 99 % on dry matter basis

Sodium if > 0,1 %

Potassium if > 0,1 %

Nickel if > 20 ppm

13.9.1

Methyl sulphonyl methane

Organo-sulfur compound ((CH3)2SO2) obtained by chemical synthetis which is identical to the naturally occurring source in plants.

Sulphur

13.10.1

Peat

Product from the natural decomposition of plant (mainly sphagnum) in anaerobic and oligotrophic environment.

Crude Fibre

13.10.2

Leonardite

Product that is a naturally occurring mineral complex of phenolic hydrocarbons, also known as humate, which originates from the decomposition of organic matter over the course of millions of years.

Crude Fibre

13.11.1

Propylene glycol; [1,2-propanediol]; [propane-1,2-diol]

Organic compound (a diol or double alcohol) with formula C3H8O2. It is a viscous liquid with a faintly sweet taste, hygroscopic and miscible with water, acetone, and chloroform. May contain up to 0,3 % di-propylene glycol.

13.11.2

Mono-esters of propylene glycol and fatty acids (50)

Mono-esters of propylene glycol and fatty acids, alone or in mixtures with diesters.

Propylene glycol

Crude fat

13.12.1

Hyaluronic acid

Glucosamineglucan (polysaccharide) with repeating unit consisting of an amino sugar (N-acetyl-D- glucosamine) and D-glucuronic acid present in the skin, synovial fluid and the umbilical cord, produced, for example, from animal tissue or by bacterial fermentation

Sodium or Potassium, as applicable

13.12.2

Chondroitin sulphate

Product obtained by extraction from tendons, bones and other animal tissues containing cartilage and soft connective tissues.

Sodium

13.12.3

Gluconic acid

Gluconic acid (C6H12O7), a water soluable organic acid with a pKa of 3,7, has a clear to brown color. The liquid form has a minimum content of Gluconic acid of 50 %. It is produced through the microbial fermentation of glucose syrup or as the co-product from the manufacturing of food grade glucono-delta-lactone.

Gluconic acid

---

(1)  Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed (OJ L 268, 18.10.2003, p. 1).

1

(2)  Regulation (EC) No 1069/2009 of the European Parliament and of the Council of 21 October 2009 laying down health rules as regards animal by-products and derived products not intended for human consumption and repealing Regulation (EC) No 1774/2002 (OJ L 300, 14.11.2009, p. 1).

2

(3)  Commission Regulation (EC) No 142/2011 of 25 February 2011 implementing Regulation (EC) No 1069/2009 of the European Parliament and of the Council laying down health rules as regards animal by-products and derived products not intended for human consumption and implementing Council Directive 97/78/EC as regards certain samples and items exempt from veterinary checks at the border under that Directive (OJ L 54, 26.2.2011, p. 1).

3

(4)  
  OJ L 147, 31.5.2001, p. 1.

4

(5)  
  OJ L 35, 8.2.2005, p. 1.

5

(6)  As Low As Reasonably Achievable.

6

(7)  
  OJ L 140, 30.5.2002, p. 10.

7

(8)  
  OJ L 70, 16.3.2005, p. 1.

8

(9)  
  OJ L 268, 18.10.2003, p. 29.

9

(10)  The provisions concerning chemical impurities and processing aids established in this paragraph shall not apply to feed materials listed in the Register of feed materials as referred to in Article 24(6) of Regulation (EC) No 767/2009.

10

(11)  By derogation from this obligation, for the process ‘drying’ the common name/qualifier may be added.

11

(12)  In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’.

12

(13)  
  ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked’.

13

(14)  In the case of rice, this process is referred to as ‘husking’ and the common qualifier as ‘husked’.

14

(15)  In French the name ‘issues’ may be used.

15

(16)  In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used. In Danish the qualifier ‘Kvældning’ and the name ‘Kvældet’ (referring to starch) may be used.

16

(17)  In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.

17

(18)  The name may be supplemented by the cereal species.

18

(19)  Please note that ‘maize’ can either be referred to as such or as ‘corn’

19

(20)  If this product has been subject to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.

20

(21)  The indication ‘low in glucosinolate’ as defined in Union legislation may be added, where appropriate. This is valid for all rape seed products.

21

(22)  The name ‘vegetable oil and fat’ may be replaced by the term ‘vegetable oil’ or ‘vegetable fat’ as appropriate. It shall be supplemented by the plant species and as appropriate by the part of the plant. It shall be specified whether the oil(s) and/or fat(s) is/are crude or refined.

22

(23)  Expressions differ mainly in their moisture content and are to be used as appropriate.

23

(24)  The name shall be supplemented by the plant species.

24

(25)  The name shall be supplemented by the word ‘depectinised’ where appropriate.

25

(26)  The name shall be supplemented by the plant species.

26

(27)  The name shall be supplemented by the plant species.

27

(28)  The name must be supplemented by an indication of the nature of the treatment carried out.

28

(29)  The species of forage crop may be added to the name.

29

(30)  The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.

30

(31)  The name shall be supplemented by the plant or algae species.

31

(32)  Expressions are not synonymous and differ mainly in their moisture content, respective expression to be used as appropriate.

32

(33)  Without prejudice to mandatory requirements concerning commercial documents and health certificates for animal by-products and derived products as laid down in Commission Regulation (EU) No 142/2011 (Annex VIII, Chapter III) and if the catalogue is used for labelling purposes, the name shall be

33

| | replaced as appropriate by






  — | the animal species and |
| --- | --- | --- |

replaced as appropriate by

—

the animal species and

| — | the part of the animal product (e.g. liver, meat (only if skeletal muscle)), and/or |
| --- | --- |

—

the part of the animal product (e.g. liver, meat (only if skeletal muscle)), and/or

| — | the life stage (e.g. larvae) and/or |
| --- | --- |

—

the life stage (e.g. larvae) and/or

| — | the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free) |
| --- | --- |

—

the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free)

| | or supplemented as appropriate by






  — | the animal species and/or |
| --- | --- | --- |

or supplemented as appropriate by

—

the animal species and/or

| — | the part of the animal product (e.g. liver, meat (only if skeletal muscle)), and/or |
| --- | --- |

—

the part of the animal product (e.g. liver, meat (only if skeletal muscle)), and/or

| — | the life stage (e.g. larvae) and/or |
| --- | --- |

—

the life stage (e.g. larvae) and/or

| — | the naming of the animal species not used in respect of the ban on intra-species recycling. |
| --- | --- |

—

the naming of the animal species not used in respect of the ban on intra-species recycling.

(34)  Without prejudice to mandatory requirements concerning commercial documents and health certificates for animal by-products and derived products as laid down in Regulation (EU) No 142/2011 (Annex VIII, Chapter III) and if the catalogue is used for labelling purposes, the name shall be supplemented as appropriate by

34

| — | the animal species processed (e.g. porcine, ruminant, avian, insect) and/or |
| --- | --- |

—

the animal species processed (e.g. porcine, ruminant, avian, insect) and/or

| — | the life stage (e.g. larvae) and/or |
| --- | --- |

—

the life stage (e.g. larvae) and/or

| — | the material processed (e.g. bone) and/or |
| --- | --- |

—

the material processed (e.g. bone) and/or

| — | the process used (e.g. defatted, refined) and/or |
| --- | --- |

—

the process used (e.g. defatted, refined) and/or

| — | the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free). |
| --- | --- |

—

the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free).

(35)  The name shall be supplemented by the species.

35

(36)  The name shall be supplemented by the species when produced from farmed fish/crustacea as relevant.

36

(37)  The nature of the source may be indicated additionally in the name or replace it.

37

(38)  The name shall be amended or supplemented to specify the organic acid.

38

(39)  The manufacturing process may be included in the name.

39

(40)  The name shall be supplemented by ‘from bones’ where appropriate.

40

(41)  Products obtained from the biomass of specific micro-organisms grown on certain substrates. May contain up to 0,3 % antifoaming agents, 1,5 % filtration/clarifying agents and 2,9 % propionic acid.

41

(42)  Microorganisms used in the fermentation have been inactivated with the result that no such microorganisms are viable in the feed materials.

42

(43)  Cultivation on n-alkanes is prohibited (Regulation (EU) No 568/2010).

43

(44)  The used name of the yeast strains may vary from the scientific taxonomy. Therefore, synonyms of the yeast strains listed could also be used.

44

(45)  Other fermentation by-products. May contain up to 0,6 % antifoaming agents, 0,5 % antiscaling agents and 0,2 % sulphites.

45

(46)  Parts means any soluble and insoluble fractions of the yeast including from the membrane or the inner parts of the cell.

46

(47)  The name shall be supplemented by the fruit, vegetable, plant, spices and herbs species, as applicable.

47

(48)  The name shall be supplemented by the indication of the botanical origin.

48

(49)  The name shall be supplemented by the indication of the botanical or animal origin.

49

(50)  The name shall be amended or supplemented to specify the fatty acids used.

50

(51)  The name shall be amended or supplemented to specify the organic acid.

51

(52)  The name shall be supplemented by the words ‘from animal tissues’ or ‘from fermentation’, as appropriate

52

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