1993L0077 — EN — 01.01.1995 — 001.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COUNCIL DIRECTIVE 93/77/EEC
of 21 September 1993
relating to fruit juices and certain similar products
(OJ L 244, 30.9.1993, p. 23)
Amended by:
Official Journal
No page date
►A1Act of Accession of Austria, Sweden and Finland C 241 21 29.8.1994
(adapted by Council Decision 95/1/EC, Euratom, ECSC) L 1 1 1.1.1995
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COUNCIL DIRECTIVE 93/77/EEC
of 21 September 1993
relating to fruit juices and certain similar products
THE COUNCIL OF THE EUROPEAN COMMUNITIES,
Havingreg ard to the Treaty establishingthe European Economic
Community, and in particular Articles 43 and 100a thereof,
Havingreg ard to the proposal from the Commission,In cooperation with the European Parliament(
1),
Havingreg ard to the opinion of the Economic and Social Committee(2),
Whereas Council Directive 75/726/EEC of 17 November 1975 on the
approximation of the laws of the Member States concerningfruit juicesand certain similar products(
3) has been frequently and substantially
amended; whereas for reasons of clarity and rationality the saidDirective should be consolidated;
Whereas in order to contribute towards the establishment of a single
market for fruit juices and fruit nectars, to lay down conditions ofproduction which take account of consumer requirements and to facili-tate trade relations on the basis of fair competition, common rules mustbe adopted governing composition, use of reserved descriptions, manu-facturingspecifications and labellingof the products concerned;
Whereas existingdifferences between national provisions g overning
these products constitute barriers to free movement and create unfairconditions of competition;
Whereas it is essential to establish manufacturingand labellingrules for
juices and nectars intended for direct human consumption and to laydown rules for their raw materials while ensuringthat the reserveddescriptions in this Directive cannot be abused;
Whereas these provisions should, pursuant to the second paragraph of
Article 20 of Council Directive 79/112/EEC of 18 December 1978 onthe approximation of the laws of the Member States relatingto thelabelling, presentation and advertising of foodstuffs(
4), be adapted to
the rules laid down in the said Directive;
Whereas, pendingthe adoption of Community provisions in this field,
Member States should, for the time being, be free to lay down rulesg overningthe labellingof products not for sale either to the ultimateconsumer or to mass caterers;
Whereas the establishment of the characteristics of the products referred
to by this Directive must be capable of beingadapted to scientific andtechnical developments; whereas the adoption thereof should beentrusted to the Commission so as to simplify and expedite the proce-dure;
Whereas the same applies to the determination of methods of analysis
for checkingthe purity criteria of the additives and processingaid usedin the manufacture of fruit juices and nectars and to the determinationof the samplingprocedure and the methods of analysis required forcheckingthe composition and the manufacturingspecifications of thesejuices and nectars;
(1) OJ No C 305, 23. 11. 1992, p. 109 and Decision of 23 June 1993 (not
yet published in the Official Journal).
(2) OJ No C 313, 30. 11. 1992, p. 24.
(3) OJ No L 311, 1. 12. 1975, p. 40. Directive as last amended by Directive
89/394/EEC (OJ No L 186, 30. 6. 1989, p. 14).
(4) OJ No L 33, 8. 2. 1979, p. 1. Directive as last amended by Directive
91/72/EEC (OJ No L 42, 16. 2. 1991, p. 27).
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Whereas it is desirable that for all cases where the Community
empowers the Commission to implement rules relatingto foodstuffsprovision should be made for establishingclose cooperation betweenthe Member States and the Commission within the StandingCommitteeon Foodstuffs set up by Decision 69/414/EEC (
1);
Whereas in some cases national provisions must be maintained and a
review clause applied;
Whereas in particular the conditions governing the possible use of
L-Malic and DL-Malic acids in fruit juices and nectars must be exam-ined in the context of more general rules governing the use of certainacids in foodstuffs;
Whereas it has appeared necessary, in view of the production conditions
obtainingin certain Member States, to make it possible for suchMember States to authorize the addition of citric acid to apple juice;
Whereas it is not possible to extract the juice of certain tropical fruits
without the pulp; whereas it therefore appears necessary to provide forthe possible use of fruit purée in the manufacture of certain fruit juices;
Whereas the option of replacingall sug ars by honey within the limits
laid down should be extended to all fruit nectars, and the option ofusing sugars and honey together in certain nectars should be removed;
Whereas the sweeteningof certain concentrated fruit juices should be
authorized only if they are intended for direct sale to the consumer,since the sweeteningmay not exceed the permitted limits at the finalstage;
Whereas Member States must be free not to adopt in their entirety the
lists of additives and processingaid provided for in this Directive untilthe identification and purity criteria for these products have been estab-lished;
Whereas this Directive must not affect the obligations of the Member
States concerningthe deadlines for transposal of Directive 75/726/EECand the Directives that amended it,
HAS ADOPTED THIS DIRECTIVE:
Article 1
For the purposes of this Directive, the followingdefinitions shall apply:
1.Fruit:
Fruit, fresh or preserved by chilling, sound, free from deterioration,
containingall the essential constituents needed for the production offruit juices and nectars and of a suitable degree of ripeness. Toma-toes are not regarded as fruit;
2.Fruit purée:
The fermentable but unfermented product obtained by sievingthe
edible part of whole or peeled fruit without removingthe juice;
3.Concentrated fruit purée:
The product obtained from fruit purée by the physical removal of a
specific proportion of its water content;
4.Sugars:
(a) For the production of fruit juice
— semi-white sugar,— sugar (white sugar),— extra white sugar,— dextrose monohydrate,— dextrose anhydrous,
(1) OJ No L 291, 19. 11. 1969, p. 9.
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— dried glucose syrup,
— fructose;
(b) for the production of fruit juice made from concentrated fruit
juice and the production of fruit nectar, in addition to the sugarsreferred to in (a):
— glucose syrup,— sugar solution,— invert sugar solution,— invert sugar syrup,— the aqueous solution of sucrose with the followingcharacter-
istics:
aa) dry matter:
not less than 62 % by weight,
bb) invert sugar content (ratio of fructose to dextrose:
1,0 ± 0,2):
not more tha n3%b y weight of dry matter,
cc) conductivity ash:
not more than 0,3 % by weight of dry matter;
dd) colour in solution:
not more than 75 ICUMSA units,
ee) residual sulphur dioxide content:
not more than 15 mg/kg of dry matter;
5.Fruit juice:
(a) The juice obtained from fruit by mechanical processes, ferment-
able but unfermented, havingthe characteristic colour, aromaand flavour typical of the juice from the fruit from which itcomes.
In the case of citrus fruits, the fruit juice shall come from the
endocarp; lime-juice, however, may be obtained from the wholefruit, by suitable production processes whereby the proportion ofconstituents of the outer part of the fruit is reduced to aminimum.
(b) The product obtained from concentrated fruit juice by:
— the restoration of the proportion of water extracted from the
juice when it was concentrated, the water which is addedhavingthe appropriate characteristics, particularly from thechemical, microbiological and organoleptic viewpoints, forguaranteeing the essential qualities of the juice, and
— the restoration of its aroma by means of the volatiles
collected duringthe concentration of the fruit juice in ques-tion or from the juice of fruits of the same kind,
and which has organoleptic and analytical characteristics equiva-
lent to those of juice obtained from fruit of the same kind inaccordance with (a);
6.Concentrated fruit juice:
The product obtained from fruit juice by the physical removal of a
specific proportion of the water content. If the product is for directconsumption, the reduction in volume shall not be less than 50 %;
7.Fruit nectar:
The unfermented but fermentable product obtained by the addition of
water and sugars to fruit juice, concentrated fruit juice, fruit purée,concentrated fruit purée or to a mixture of these products which alsoconforms with Annex I.
However, it may be decided under the procedure laid down in
Article 15 that, in the case of certain fruits whose juice has a highnatural sugar content, nectar may be produced from them without theaddition of sugars;
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8.Dried fruit juice:
The product obtained from fruit juice by the physical removal of
almost all the water content.
Article 2
1. Member States shall take all measures necessary to ensure that the
products referred to in Article 1 (5) to (8) may be marketed only if theyconform to the definitions and rules laid down in this Directive.
2. Articles 4 to 13 shall apply only to fruit juice, concentrated fruit
juice, fruit nectar and dried fruit juice intended for direct consumption,concentrated fruit juice used for the production of fruit juice or nectarintended for direct consumption and fruit juice used for the productionof fruit nectar intended for direct consumption.
Article 3
1. The descriptions referred to in Article 1 (5) to (8) shall be reserved
for the products defined therein and, without prejudice to Article 10 (2)(a), must be used in trade to describe them.
2. The use of the followingdescriptions shall also be reserved:
(a) ‘Vruchtendrank', for fruit nectars;
(b) ‘Süßmost', for fruit nectars obtained exclusively from fruit juices,
concentrated fruit juices or a mixture of these products inedible inthe natural state because of their high natural acidity;
(c) — ‘succo e polpa',for fruit nectars obtained exclusively from fruit
purée and/or concentrated fruit purée,
— ‘sumo e polpa'for fruit nectars obtained exclusively from fruit
juice and fruit purée and/or concentrated fruit purée;
(d) ‘æblemost', for apple juice with no added sugars;
(e) ‘Sur… saft', together with the name (in Danish) of the fruit used,
for juices with no added sugars and obtained from blackcurrants,cherries, redcurrants, whitecurrants, raspberries, strawberries orelderberries;
▼
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(f) ‘must', together with the name (in Swedish) of the fruit used, for
fruit juices;
(g) ‘täysmehu',together with the name (in Finnish) of the fruit used, for
juices with no added water, with no added sugars except those tocorrect sweetness (at the maximum rate of 15 g/kg) and no otheringredients;
(h) ‘tuoremehu',together with the name (in Finnish) of the fruit used,
for juices with no added water, no added sugars or other ingredientsand with no heat treatments;
(i) ‘mehu' together with the name (in Finnish) of the fruit used, for
juices with added water or sugars and with a juice content of atleast 35 % by weight.
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3. If the product comes from a single variety of fruit, the name of the
latter shall be substituted for the word ‘fruit' or shall accompany anydescriptions not containingthe word ‘fruit'.
4. Paragraph 1 shall not prevent the expressions ‘sød… saft' or
‘sødet… saft', together with the name of fruit used, from beingemployed in Denmark to describe a product consistingof:
— juices obtained from blackcurrants, cherries, redcurrants, whitecur-
rants, raspberries, strawberries or elderberries and,
— added sugars in a quantity exceeding 200 grams per litre,
provided that the quantity of added sugars and the conditions of use of
the product are shown.
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Article 4
1. Only the followingshall be authorized for the production of fruit
juices:
(a) the mixingof one or more kinds of fruit juices and/or fruit purées;
(b) treatment with:
— L-Ascorbic acid (E 300) in the amount necessary to produce an
antioxidant effect,
— nitrogen,— carbon dioxide (E 290),— pectolytic enzymes,— proteolytic enzymes,— amylolytic enzymes,— edible gelatine,— tannins,— bentonite,— silica aerogel,— kaolin,— charcoal,— inert filtration adjuvants (perlite, asbestos, washed diatomite,
cellulose, insoluble polyamide);
(c) the usual physical processes and treatments such as heat treatments,
centrifuging and filtering; the use of some of these processes andtreatments may be restricted or prohibited by the Council actingunanimously on a proposal from the Commission.
2. The followingshall also be authorized:
(a) in the case of fruit juices other than pear and grape the addition of
sugars in accordance with the following conditions:
(i) in a quantity, expressed as dry matter, not greater than 15
grams per litre of juice, in order to correct them;
(ii) in a quantity, expressed as dry matter, no greater than:
— 40 grams per litre of juice in the case of apple juice,
although this addition may be prohibited by Member States,
— 200 grams per litre of juice in the case of lemon, lime,
bergamot, and red, white and blackcurrant juices,
— 100 grams per litre of juice in other cases, for the purposes
of sweetening;
(b) in the case of grape juice:
— treatment with:
— sulphur dioxide (E 220),— sodium sulphite (E 221),— acid sodium sulphite (sodium bisulphite) (E 222),— sodium disulphite (sodium pyrosulphite or sodium metabi-
sulphite) (E 223),
— potassium disulphite (potassium pyrosulphite or potassium
metabisulphite) (E 224),
— calcium sulphite (E 226) and— acid calcium sulphite (calcium bisulphite) (E 227),— provided that the total amount of these substances expressed
as sulphur dioxide in the juice, as sold or delivered to theconsumer, is not greater than 10 mg per litre of juice:
— desulphitingby physical processes,— clarification by means of casein, white of egg and other
animal albumins,
— partial deacidification by means of neutral potassium
tartrate, or calcium carbonate to which may be added smallquantities of double calcium salt of D-Tartaric and L-Malicacids;
(c) in the case of pineapple juice, the addition of citric acid (E 330) in
a quantity not greater than 3 grams per litre.
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3. The addition of both sugars and acid to the same fruit juice shallbe prohibited.
4. If more than one acid is added to the same fruit juice or nectar, the
sum of the quantities of each of the acids added, expressed as apercentage of the maximum authorized quantity, must not exceed 100.
Article 5
Except where otherwise provided for in this Directive, the sulphur
dioxide content of a fruit juice, as determined by analysis, shall notexceed 10 mgper litre of juice.
Article 6
1. Only the followingshall be authorized in the production of fruit
nectars:
(a) the mixingof one or more kinds of fruit nectars, with a possible
admixture of fruit juice or fruit purée;
(b) the treatments and processes listed in Article 4 (1) (b) and (c).
2. The followingshall also be authorized:
(a) the addition of sugars in a quantity not greater than 20 % by weight
of the total weight of the finished product;
(b) the addition of water in a quantity such that the fruit juice and/or
fruit purée content and the total acidity of the finished product arenot lower than the levels specified in Annex I; in the case of amixed fruit nectar the juice and/or purée content and the totalacidity shall be proportional to the levels specified in Annex I;
(c) the total replacement of sugars with honey, within the 20 % limit
specified in (a);
(d) in the case of the production of the fruit nectars referred to in
Article 3 (2) (c) which are obtained from apples, pears or peachesor a mixture of these fruits, the addition of citric acid in a quantitynot greater than five grams per litre of finished product; the citricacid may, however, be replaced totally or partially by an equivalentquantity of lemon juice.
Article 7
Only the followingshall be permitted in the manufacture of concen-
trated fruit juices:
(a) the treatments and processes listed in Article 4 with the exception
of the provisions in paragraph 2 (a). However, the addition ofsugars provided for in that point (a) shall be authorized only forprepackaged concentrated fruit juices intended for the ultimateconsumer and provided that the sweeteningis indicated in thedescription; in that case the total quantity of sugars added,expressed in relation to the volume of the juice ‘obtained fromconcentrated…'may not exceed the limit authorized in Article 4 (2)(a).
For a period of 10 years from 14 June 1989, sugar may be added to
concentrated orange juice not intended for the ultimate consumer upto a maximum quantity expressed as dry matter of 15 grams perlitre for the purpose of correctingit.
In the case referred to in the second subparagraph, the processor
must be informed of the addition of sugar, in accordance with tradepractices.
On expiry of the period referred to in the second subparagraph, the
Council shall decide, actingon a proposal from the Commission,whether to continue the exception in the said subparagraph;
(b) the partial dehydration of the fruit juice by a physical treatment or
process other than direct flame; the use of certain treatments orprocesses may be restricted or prohibited by the Council actingunanimously on a proposal from the Commission;
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(c) restoration of their aroma by means of the volatiles collected during
the concentration of the basic fruit juice or from the juice of fruit ofthe same kind; the addition of such volatiles shall be obligatory forconcentrated fruit juices which are intended for direct consumption.
Article 8
In the manufacture of dried fruit juice the almost total dehydration of
fruit juice by a physical treatment or process other than direct flameshall also be authorized; restoration of the essential volatiles from fruitsof the same kind, or possibly recovered duringdehydration, shall becompulsory.
Article 9
The treatments and processes referred to in Articles 4, 6, 7 and 8 must
not result in any substance beingallowed to remain in the productstreated in quantities which may be dangerous to human health.
Article 10
1. Directive 79/112/EEC shall apply to the products defined in
Article 1 (5) to (8), in accordance with the conditions set out in thisArticle.
2. (a) The names under which the products defined in Article 1 (5) to
(8) are sold shall be the name reserved for them pursuant toArticle 3 (1), (2) and (3).
However:
(i) the use of the description ‘fruit nectar' may be made
optional by Member States for one or more of the productsreferred to in Article 3 (2) where the descriptions listedtherein are used to designate these products;
(ii) for the product defined in Article 1 (8), the adjective
‘dried'maybe replaced by the adjective ‘powdered'and maybe accompanied or replaced by particulars of the specificprocess used (e.g. freeze-dried, or any other similar refer-ence);
(b) The names under which they are sold shall be supplemented:
(i) for products manufactured from two or more kinds of fruit,
except as regards the use of lemon juice in accordance withArticle 6 (2) (d), by a list of the fruits used, in descendingorder of the weight of the fruit juices or purées included,where appropriate after restoration; the use of the term‘fruit' shall be optional in this case;
(ii) the products with sugar added within the limits laid down
in Article 4 (2) (a) (ii), by the description ‘sweetened',followed by an indication of the maximum quantity ofsugars added, calculated as dry matter and expressed asgrams per litre; the quantity indicated may not exceed theactual quantity added by more than 15 %;
(iii) for the fruit nectars referred to in Article 3 (2) (c) which are
not designated by the description ‘succo e polpa'alone, inaccordance with the national provisions referred to in point(a) (i), by the description ‘contains fruit pulp'or an equiva-lent description.
3. An obligation to declare the list of ingredients shall apply, subject
to the following:
(a) (i) the restoration to its original state, by means of the substances
strictly necessary for this operation:
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— of fruit juice from a concentrated fruit juice,
— of a fruit purée from concentrated fruit purée;
(ii) the restoration of the flavour:
— to concentrated fruit juice,— to dried fruit juice,
shall not involve an obligation to declare the list of the ingredi-
ents used for this purpose;
(b) The substances listed in the first indent of Article 4 (2) (b) shall not
be considered as ingredients of one of the products defined inArticle 1 (5) to (8) where the sulphur dioxide content of theseproducts, as determined by analysis, does not exceed 10 mgperlitre.
4. Indication of the followingparticulars shall also be compulsory on
the labellingof the products defined in Article 1 (5) to (8):
(a) for fruit juice and nectar obtained wholly or partially from a
concentrated product, the declaration ‘contains… made fromconcentrate', plus the name of the concentrated product used; thisdeclaration shall appear in the immediate vicinity of the productname, standingout prominently in bold lettering ;
(b) for the products defined in Article 1 (5), (6) and (7), the carbon
dioxide content of which is greater than 2 grams per litre, thedescription ‘carbonated';
(c) for concentrated fruit juice and dried fruit juice, an indication of the
quantity of water to be added to restore the product;
(d) for fruit nectars, the actual minimum content of fruit juice, fruit
purée or mixture of these ingredients, by the declaration ‘fruitcontent: … % minimum'.
5. The particulars referred to in paragraph 4 (a), (b) and (d) shall
appear in the same field of vision of those referred to in Article 11 (3)(a) of Directive 79/112/EEC.
6. The addition of L-ascorbic acid as provided for in Article 4 (1) (b)
shall not authorize any reference to Vitamin C.
Article 11
Without prejudice to the provisions to be adopted by the Community in
this field, Member States shall remain free to determine the labellingrules for the products referred to in Article 2 (2) which are not to bedelivered as such to the ultimate consumer or to mass caterers.
Article 12
The amendments necessary to adapt Articles 4, 6, 7 and 8 and Annex I
to technical progress shall be adopted in accordance with the procedurelaid down in Article 15, with the exception of those concerningaddi-tives.
Article 13
1. Member States shall adopt all the measures necessary to ensure
that trade in the products defined in Article 1 (5) to (8) which complywith the rules laid down in this Directive cannot be impeded by theapplication of national non-harmonized provisions governing thecomposition, manufacturingspecifications, packag ingor labellingofthese products in particular or of food stuffs in general.
2. Paragraph 1 shall not apply to non-harmonized provisions justified
on grounds of:
— protection of public health,— fraud prevention, unless such provisions are liable to impede the
application of the definitions and rules laid down by this Directive,
— protection of industrial and commercial property, of indications of
source, appellation of origin and the prevention of unfaircompetition.
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Article 14
The identity and purity criteria for the additives and treatment agents
referred to in Articles 4 and 6 shall be determined where necessary inaccordance with the procedure laid down in Article 15.
Article 15
1. Where the procedure laid down in this Article is to be followed,
the chairman shall refer the matter to the StandingCommittee forFoodstuffs, either on his own initiative or at the request of the repres-entative of a Member State.
2. The representative of the Commission shall submit to the
Committee a draft of the measures to be taken. The Committee shalldeliver its opinion on the draft within a time limit which the chairmanmay lay down accordingto the urg ency of the matter. The opinion shallbe delivered by the majority laid down in Article 148 (2) of the Treatyin the case of decisions which the Council is required to adopt on aproposal from the Commission. The votes of the representatives of theMember States within the Committee shall be weighted in the mannerset out in that Article. The chairman shall not vote.
3. (a) The Commission shall adopt the measures envisaged if they are
in accordance with the opinion of the Committee.
(b) If the measures envisaged are not in accordance with the opinion
of the Committee, or if no opinion is delivered, the Commissionshall, without delay, submit to the Council a proposal relatingtothe measures to be taken. The Council shall act by a qualifiedmajority.
If, on the expiry of three months from the date of referral to the
Council, the Council has not acted, the proposed measures shallbe adopted by the Commission.
Article 16
1. This Directive shall not affect national provisions whereby:
(a) the vitaminization of the products covered by this Directive is
authorized;
(b) processes of diffusion may be authorized for the manufacture of
fruit juices other than grape, citrus fruit, pineapple, pear, peach andapricot intended for the manufacture of concentrated fruit juices,provided that the concentrated juices thus obtained comply with theconditions laid down in Article 1 (5) regarding fruit juices obtainedfrom concentrated fruit juices and have organoleptic and analyticalcharacteristics at least equivalent to those of concentrated juicesobtained by mechanical processes;
(c) — the substances referred to in the first indent of Article 4 (2) (b)
may be added to pineapple, apple, orange and grapefruit juiceson condition that the total quantity added, expressed as sulphurdioxide, does not exceed 50 mgper litre;
— the substances referred to in the first indent of Article 4 (2) (b)
may be added to lemon and lime juices on condition that thetotal quantity added, expressed as sulphur dioxide, does notexceed 350 mgper litre;
(d) dimethyl-polysiloxane may be used in pineapple juice up to a
maximum of 10 mgper litre;
(e) up to 5 grams per litre of lactic acid may be added to the fruit
nectar referred to in Article 1 (7), where this is obtained fromapples or pears or from a mixture of these fruits;
(f) up to 3 grams per litre of citric acid may be added to:
— grape juice, subject to such addition being authorized up to and
including19 November 1975,
— apple juice;
(g) up to 3 grams per litre, either singly or combined, of L- and
DL-Malic acids may be added to pineapple juice and to the fruitnectars referred to in Article 3 (2) (c) if they are obtained from
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pears or peaches, subject to such addition beingauthorized up to
and including19 November 1975.
2. The exceptions regarding additives provided for in paragraph 1
(c), (d), (e), (f) and (g) shall cease to apply once the relevant rulesbecome applicable at Community level.
Article 17
This Directive shall not apply to:
(a) products intended for export from the Community;
(b) foodstuffs for particular nutritional uses.
Article 18
Member States may postpone implementation of Article 4 (1) (b),
Article 4 (2) (b) last indent and Article 6 (1) (b) until the identificationand purity criteria are laid down under Article 14.
Article 19
1. Directive 75/726/EEC, includingDirectives which amended it (
1),
is hereby repealed without prejudice to the obligations of the MemberStates concerningthe deadlines for transposal of such Directives set outin Annex II.
2. References to the repealed Directive shall be construed as refer-
ences to this Directive and should be read in accordance with thecorrelation table in Annex III.
Article 20
This Directive is addressed to the Member States.
(1) Directives 79/168/EEC, 81/487/EEC and 89/394/EEC.
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ANNEX I
SPECIAL PROVISIONS RELATING TO FRUIT NECTARS
Fruit nectars made fromMinimum total
acid concreate
expressed as
tartaric acid (g/l
of finished
product)Minimum juice
and/or purée
content (% by
weight of finished
product)
I. Fruits with acid juice unpalatable in the natural state
Passion fruit (Passiflora edulis) 82 5
Quito naranjillos (Solanum Quitoense) 52 5
Blackcurrants 82 5
Whitecurrants 82 5
Redcurrants 82 5
Gooseberries 93 0
Sallowthom berries (Hippophae) 92 5
Sloes 83 0
Plums 63 0
Quetsches 63 0
Rowanberries 83 0
Rose hips (fruits de Rosa sp.) 84 0
Sour cherries 83 5
Other cherries 6(1)4 0
Bilberries 44 0
Elderberries 75 0
Raspberries 74 0
Apricots 3(1)4 0
Strawberries 5(1)4 0
Mulberries/blackberries 64 0
Cranberries 93 0
Quinces 75 0
Lemons and limes —2 5
Other fruits belonging to this category —2 5
II. Low-acid, pulpy or highly flavoured fruits with juice
unpalatable in the natural state
Mangos —3 5
Bananas —2 5
Guavas —2 5
Papayas —2 5
Lychees —2 5
Azeroles (Neapolitan medlars) —2 5
Soursop (Annona muricata) —2 5
Bullock’s heart or custard apple (Annona reticulata) —2 5
Sugar apples —2 5
Pomegranates —2 5
Cashew fruits —2 5
Spanish plums (Spondia purpurea) —2 5
Umbu(Spondia tuberosa aroda) —3 0
Other fruits belonging to this category —2 5
III. Fruits with juice palatable in the natural state
Apples 3(1)5 0
Pears 3(1)5 0
Peaches 3(1)4 5
Citrus fruits except lemons and limes 55 0
Pineapples 45 0
Other fruits belonging to this category — 50
(1) Limit not applicable in the case of the product referred to in Article 3 (2) (c).
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ANNEX II
TIME LIMITS FOR TRANSPOSAL
Deadlines
Directive To permit trade in those
products which comply
with this DirectiveTo prohibit trade in
those products which do
not comply with this
Directive
75/726/CEE (OJ No L 311, 1. 12. 1975, p. 40) 18 November 1977 19 November 1978
79/168/CEE (OJ No L 37, 13. 2. 1979, p. 27) 19 November 1981 (1)
81/487/CEE (OJ No L 189, 11. 7. 1981, p. 43) 1 July 1983 1 July 1984
89/394/CEE (OJ No L 186, 30. 6. 1989, p. 14) 14 June 1990 14 June 1991
(1) This time limit may be extended to four years by the Member States (19 November 1982).
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ANNEX III
CORRELATION TABLE
This Directive Directive 75/726/CEE
Article 1 Article 1
Article 2 Article 2
Article 3 Article 3
Article 4 Article 4
— Article 5
Article 5 Article 6 first subparagraph
— Article 6 second paragraph
Article 6 Article 7
Article 7 Article 8
Article 8 Article 9
Article 9 Article 10
Article 10 Article 11
Article 11 Article 11 a
Article 12 Article 11 b
Article 13 Article 12
Article 14 Article 13
Article 15 Article 14
Article 16 paragraph (1) (f) Article 16 paragraph (1) (g)
Article 16 (1) (g) Article 16 (1) (h)
Article 17 Article 17
— Article 18 (1) and (2)
Article 18 Article 18 (3)
Article 19 —
Article 20 Article 19
Annexe I Annex