207/93 - - - I
1This document is meant purely as a documentation tool and the institutions do not assume any liability for its con-
tents
COMMISSION REGULATION (EEC) No 207/93
of 29 January 1993
defining the content of Annex VI to Regulation (EEC) No 2092/91 on organic production of
agricultural products and indications referring thereto on agricultural products and foodstuffs
and laying down detailed rules for implementing the provisions of Article 5 (4) thereto
(OJ No L 25, 2. 2. 1993, p. 5)
Amended by:
Official Journal
No page date
Commission Regulation (EC) No 345/97 of 26 February 1997 L 58 38 27. 2. 1997
207/93 - - - I
ICOMMISSION REGULATION (EEC) No 207/93
of 29 January 1993
defining the content of Annex VI to Regulation (EEC) No 2092/91 on organic production of
agricultural products and indications referring thereto on agricultural products and foodstuffs
and laying down detailed rules for implementing the provisions of Article 5 (4) thereto
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the T reaty establishing the EuropeanEconomic Community,
Having regard to Council Regulation (EEC) No 2092/91
of 24 June 1991 on organic production of agricultural
products and indications referring thereto on agricultural
products and foodstuffs (
1) and in particular Article 5 (7)
and (8) thereof,
Whereas for the purposes of Article 5 (3) (b) and (c) and
(4) of Council Regulation (EEC) No 2092/91 (hereinafter
referred to as ‘the Regulation’), exhaustive lists have to beestablished in Sections A, B and C of Annex VI thereto;
Whereas for the purposes of the three sections of Annex
VI to the Regulation, certain definitions have to be devel-
oped in order to ensure coherence with other related
Community regulatory provisions;
Whereas any ingredients or processing aids to be men-
tioned in Annex VI to the Regulation should be used only
in accordance with legislative requirements concerning the
preparation of foodstuffs and according to good practice of
in the manufacturing of foodstuffs;
Whereas Annex VI to the Regulation should take account
of consumers’ expect actions that processed products from
organic production will be composed essentially of ingredi-
ents as they occur in nature;
Whereas, however, other ingredients or processing aids
which may be used in conventionally processed foodstuffs,
and which preferably exist in nature, may be included in
Annex VI to the Regulation, provided it has been shown
that, without having recourse to such substances, it is im-
possible to produce or preserve organic foodstuffs;
(1) OJ No L 198, 22. 7. 1991, p. 1.
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IIWhereas, with regard to enzymes derived from micro-or-
ganisms, it has to be further examined whether such prod-
ucts obtained from micro-organisms genetically modified
within the meaning of Council Directive 90/220/EEC (1),
can be used in foodstuffs whose labelling refers to organic
production methods; whereas this question will be exam-
ined in detail when such enzymes are approved for use in
foodstuffs according to the relevant Community legislation;
Whereas the said Annex VI will have to be reviewed reg-
ularly in the light of experience gained and of develop-
ments with in the availability on the Community market of
certain organically produced ingredients of agricultural ori-
gin;
Whereas detailed rules for the implementation of the der-
ogation pursuant to Article 5 (4) of the Regulation are
necessary to ensure coherent implementation of this der-
ogation in the Member States, as long as products coveredby this derogation have not been included in Section C of
Annex VI to the Regulation;
Whereas the measures provided for in this Regulation are
in accordance with the opinion of the committee referred
to in Article 14 of Regulation (EEC) No 2092/91,
HAS ADOPTED THIS REGULATION:
(1) OJ No L 117, 8. 5. 1990, p. 15.
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1Article 1
The content of Annex VI to Regulation (EEC) No
2092/91 is defined in the Annex to the present Regulation.
Article 2
No amendments to Sections A and B of Annex VI shall be
adopted unless at least the following requirements are sa-
tisfied:
(a) for food additives covered by Section A, point 1 of
Annex VI: without prejudice to the requirements for
acceptance of additives provided for in Council Direc-
tive 89/107/EEC (1) only substances shall be included
for which it has been shown that, without having re-
course to such substances, it is impossible to produce
or preserve such foodstuffs;
(b) for processing aids covered by Part B of Annex VI:
only substances are included which are accepted in
general food processing and for which it has been
shown that, without having recourse to such sub-
stances, it is impossible to produce such foodstuffs.
Article 3
1. As long as an ingredient of agricultural origin has not
been included in Section C of Annex VI to Regulation(EEC) No 2092/91, that ingredient may be used according
to the derogation provided for in Article 5 (3) (b) and
(5a) (b) of that Regulation on the following conditions:
(a) that the operator has notified to the competent author-
ity of the Member State all the requisite evidence
showing that the ingredient concerned satisfies the re-
quirements of Article 5 (4); and
(b) that the competent authority of the Member State has
provisionally authorized, in accordance with the re-
quirements of Article 5 (4), the use for a maximum
period of three months after having verified that the
operator has taken the necessary contacts with the
other suppliers in the Community to ensure himself on
the unavailability of the ingredients concerned with the
required quality requirements; the Member State may
prolong this authorization maximum three times for
seven months each.
(1) OJ No L 40, 11. 2. 1989, p. 27.207/93
345/97
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22. Where an authorization as referred to in paragraph 1
has been granted, the Member State shall immediately no-
tify to the other Member States and to the Commission,
the following information:
(a) the date of the authorization;
(b) the name and, where necessary, the precise description
and quality requirements of the ingredient of agricul-
tural origin concerned;
(c) the quantities that are required and the justification
for those quantities;
(d) the reasons for, and expected period of, the shortage;
(e) the date on which the Member State sends this noti-
fication to the other Member States and the Commis-
sion;
(f) the ultimate date for comments from the Member
States and/or the Commission, which must be at least
30 days after the date of notification referred to in (e).
3. If the comments submitted, within the 30 days after
the date of notification, by any Member State to the Com-
mission and to the Member State which granted the auth-
orization, show that supplies are available during the
period of the shortage, the Member State shall consider
withdrawal of the authorization or reducing the envisaged
period of validity, and shall inform the Commission and
the other Member States of the measures it has taken,
within 15 days from the date of receipt of the information.
4. In case of a prolongation as referred to in paragraph
1 (b), the procedures of paragraphs 2 and 3, will apply.
5. At the request of a Member State or at the Commis-
sion’s initiative, the matter shall be submitted for examin-
ation to the Committee referred to in Article 14 of the
Regulation. It may be decided, in accordance with the pro-
cedure laid down in Article 14, that a granted authoriz-
ation shall be withdrawn or its period of validity amended,
or where appropriate, that the ingredient concerned be in-
cluded in Section C of Annex VI.
Article 4
This Regulation shall enter into force 15 days from the
date of publication in the Official Journal of the European
Communities.345/97
207/93
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3ANNEX
‘ANNEX VI
INTRODUCTION
For the purposes of this Annex, the following definitions will
apply:
1. ingredients: substances as defined in Article 4 of this Re-
gulation under the restrictions as referred to in Article 6(4) of Council Directive 79/112/EEC of 18 December
1978 on the approximation of the laws of the Member
States relating to the labelling, presentation and advertis-ing of foodstuffs for sale to the ultimate consumer (
1).
2. ingredients of agricultural origin:
(a) single agricultural products and products derived
therefrom by appropriate washing, cleaning, thermic
and/or mechanical processes and/or by physical pro-
cesses having the effect of reducing the moisture con-tent of the product;
(b) also, products derived from the products mentioned
under (a) by other processes used in food processing,unless these products are considered food additives or
flavourings as defined under points 5 or 7 hereunder.
3. ingredients of non-agricultural origin: ingredients other
than ingredients of agricultural origin and belonging to at
least one of the following categories:
3.1. food additives, including carriers for food additives, as de-
fined under points 5 and 6 hereunder;
3.2. flavourings, as defined under point 7 hereunder;3.3. water and salt;
3.4. micro-organism preparations
3.5. minerals (including trace elements) and vitamins.4. processing aids: substances as defined in Article 1 (3) (a)
of Council Directive 89/107/EEC (
2) on the approximation
of the laws of the Member States concerning food addi-tives authorized for use in foodstuffs intended for human
consumption;
5. food additives: substances as defined in Article 1 (1) and
(2) of Directive 89/107/EEC and covered by that Directive
or by a comprenhensive Directive as referred to in Article
3 (1) of Directive 89/107/EEC;
6. carriers, including carrier solvents: food additives used to
dissolve, dilute, disperse or otherwise physically modify a
food additive without altering its technological function inorder to facilitate its handling, application or use;
(1) OJ No L 33, 8. 2. 1979, p. 1
(2) OJ No L 40, 11. 2. 1989, p. 27.207/93
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47. flavouring: substances and prducts as defined in Article 1
(2) of Council Directive 88/388/EEC of 22 June 1988 on
the approximation of the laws of the Member States relat-
ing to flavourings for use in foodstuffs and to source ma-terials for their production (
1), and covered by that Direc-
tive.
GENERAL PRINCIPLESSections A, B and C cover the ingredients and processing aids
which may be used in the preparation of foodstuffs composed
essentially of one or more ingredients of plant origin, referred toin Article 1 (1) (b) of this Regulation, with the exception of
wines.
Notwithstanding reference to any ingredient in Sections A and C
or any processing aid in Section B, any ingredient or such proces-
sing aid shall be used only in accordance with relevant Commun-
ity legislation and/or national legislation compatible with theTreaty and, in the absence thereof, in accordance with the prin-
ciples of good manufacturing practice for foodstuffs. In particular
additives shall be used according to the provisions of Directive89/107/EEC and, where relevant, those of any comprehensive Di-
rective as referred to in Article 3 (1) of Directive 89/107/EEC;
flavourings shall be used according to the provisions of Directive
88/388/EEC and solvents according to the provisions of Council
Directive 88/344/EEC of 13 June 1988 on the approximation ofthe laws of the Member States on extraction solvents used in the
production of foodstuffs and food ingrediends (
2).
(1) OJ No L 184, 15. 7. 1988, p. 61.
(2) OJ No L 157, 24. 6. 1988, p. 28.207/93
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5SECTION A —INGREDIENTS OF NON-AGRICULTURAL
ORIGIN (REFERRED TO IN ARTICLE 5 (3) (B) OF REG-
ULATION (EEC) No 2092/91)
A.1. Food additives, including carriers
Name Specific conditions
(*)
E 170 Calciumcarbonates —
E 270 Lactic acid —E 290 Carbondioxyde —E 296 Malic acid —E 300 Ascorbic acid —E 322 Lecithins —E 330 Citric acid —E 334 Tartaric acid [L (+) - - -] —E 335 Sodium tartrate —E 336 Potassium tartrate —E 400 Alginic acid —E 401 Sodium alginate —E 402 potassium alginate —E 406 Agar —E 410 Locust beam gum —E 412 Guar gum —E 413 Tragacanth gum —E 414 Arabic gum —E 415 Xanthan gum —E 416 Karaga gum —E 440 (i) Pectin —E 500 Sodiumcarbonates —E 501 Potassiumcarbonates —E 503 Ammoniumcarbonates —E 504 Magnesiumcarbonates —E 516 Calcium sulphate CRE 938 Argon —E 941 Nitrogen —E 948 Oxygen —
A.2. Flavourings within the meaning of Directive 88/388/EEC
Substances and products as defined in Article 1 (2) (b) (i)
and 1 (2) (c) of Directive 88/388/EEC labelled as natural
flavouring substances or natural flavouring preparations,according to Article 9 (1) (d) and (2) of that Directive.
A.3. Water and salt
Drinking waterSalt (with sodium chloride or potassium chloride as basic
components), generally used in food processing.
A.4. Micro-organism preparations
(i) Any preparations of micro-organisms normally used
in food processing, with the exception of micro-organ-
isms genetically modified within the meaning of Ar-ticle 2 (2) of Directive 90/220/EEC;
(*)CR -carrier207/93
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6(ii) Micro-organisms genetically modified within the
meaning of Article 2 (2) of Directive 90/220/EEC: if
they have been included according to the decision
procedure of Article 14.
A.5. Minerals (including trace elements) and vitamins
Only authorized as far as their use is legally required in
the foodstuffs in which they are incorporated.
SECTION B —PROCESSING AIDS AND OTHER PRODUCTS
WHICH MAY BE USED FOR PROCESSING OF ORGANI-
CALLY PRODUCED INGREDIENTS OF AGRICULTURAL
ORIGIN, REFERRED TO IN ARTICLE 5 (3) (C) OF REGULA-
TION (EEC) No 2092/91
Name Specific conditions
Water
Calcium chloride coagulation agentCalcium carbonateCalcium hydroxideCalcium sulphate coagulation agentMagnesium chloride (or nigari) coagulation agentPotassium carbonate drying of grapesCarbon dioxideNitrogenEthanol solventT annic acid filtration aidEgg white albumenCaseinGelatinIsinglassVegetable oils greasing or releasing agentSilicon dioxide gel or colloidal
solution
Activated carbon
Tal cBentoniteKaolinDiatomaceous earthPerliteHazelnut shellsBeeswax releasing agentCarnauba wax releasing agent207/93
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7Preparations of micro-organisms and enzymes:
(i) Any preparations of micro-organisms and enzymes nor-
mally used as processing aids in food processing, with the
exception of micro-organisms genetically modified withinthe meaning of Article 2 (2) of Directive 90/220/EEC;
(ii) Micro-organisms genetically modified within the meaning
of Article 2 (2) of Directive 90/220/EEC: If they havebeen included hereunder according to the decision pro-
cedure of Article 14.
SECTION C —INGREDIENTS OF AGRICULTURAL ORIGIN
WHICH HAVE NOT BEEN PRODUCED ORGANICALLY,
REFERRED TO IN ARTICLE 5 (4) OF REGULATION (EEC)
No 2092/91
C.1. Unprocessed vegetable products, as well as products de-
rived therefrom by processes referred to under definition
2( a ) :
C.1.1. Edible fruits, nuts and seeds
Coconuts
Brazil nutsCashew nuts
Dates
Pineapples
Mangoes
PapayasSloes
Cocoa
Maracujas (Passion fruit)Colanuts
Peanuts
RosehipsSallowthorns
Bluberries
Maple syrupQuinoa
Amaranth
Horseradish seedPumpkin seed
Pine kernels
Radish seeds
C.1.2. Edible spices and herbs
All products with the exception of thyme
C.1.3. Cereals
Millet
Wild rice (Zizania plauspra)
C.1.4. Oil seeds and oleaginous fruits
Sesamum seeds207/93
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8C.1.5. Miscellaneous
Algae, including seaweed
C.2. V egetable products, processed by processes as referred to
under definition 2 (b):
C.2.1. Fats and oils, whether or not refined, but not chemically
modified, derived from plants other than:
olivesunflower
C.2.2. Sugars; starch; other products from cereals and tubers
Cane and beet sugarStarches produced from cereals and tubers, not chemically
modified
Rice paperGluten
C.2.3. Miscellaneous
Lemon juiceVinegar from fermented beverages other than wine
C.3. Animal Products
HoneyGelatin
M i l kp o w d e ra n ds k i m m e dm i l kp o w d e r
Edible aquatic organisms, not originating from aquacul-
ture.’207/93