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COMMISSION REGULATION (EEC) No 1507/82

of 14 June 1982

amending for the second time Regulation (EEC) No 3011/79 fixing the coefficients for calculating levies on derived poultrymeat products and amending Regulation (EEC) No 950/68 on the Common Customs Tariff

THE COMMISSION OF THE EUROPEAN

COMMUNITIES,

Having regard to the Treaty establishing the European Economic Community,

Having regard to Council Regulation (EEC) No 2777/75 of 29 October 1975 on the common organization of the market in poultrymeat (1), as last amended by the Act of Accession of Greece, and in particular Article 5 (3) thereof,

Whereas Council Regulation (EEC) No 2778/75 (2), as last amended by Regulation (EEC) No 750/81 (3), laid down the rules for calculating the levy and the sluice-gate price for poultrymeat.

Whereas Commission Regulation (EEC) No 3011/79 (4), as amended by Regulation (EEC) No 941/81 (5), fixed the coefficients expressing the ratio referred to in Article 5 (1) of Regulation (EEC) No 2777/75;

Whereas a single coefficient is currently in effect for all boned poultry parts; whereas international trade in boned parts of geese and turkeys is increasing significantly; whereas a coefficient should therefore be fixed for determining the levy in respect of these two products;

Whereas international trade in goose and duck paletots is now of some economic significance; whereas a coefficient should therefore be fixed for determining the levy in respect of these products;

Whereas, pursuant to Article 11 (1) of Regulation (EEC) No 2777/75, the tariff nomenclature introduced by this Regulation is to be incorporated in the Common Customs Tariff set out in the Annex to Regulation (EEC) No 950/68 (6), as last amended by Regulation (EEC) No 1463/82 (7),

Whereas the measures provided for in this Regulation are in accordance with the opinion of the Management Committee for Poultrymeat and Eggs,

HAS ADOPTED THIS REGULATION:

Article 1

The Annex to Regulation (EEC) No 3011/79 is hereby replaced by Annex I to this Regulation.

Article 2

The Common Customs Tariff set out in the Annex to Regulation (EEC) No 950/68 is hereby amended as follows:

1. The following Additional Note is inserted in Chapter 2:

'3. For the purposes of subheading 02.02 B II f), "goose or duck paletots" shall be taken to mean geese or ducks plucked and completely drawn, without heads or feet, with carcase bones (breastbone, ribs, backbone and sacrum) removed but with the femurs, tibias and humeri, fresh, chilled, or frozen.'

2. Additional Notes 3, 4 and 5 to Chapter 2 become 4, 5 and 6 respectively.

3. Subheading 02.02 B is amended in accordance with Annex II to this Regulation.

Article 3

This Regulation shall enter into force on 1 August 1982.

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

Done at Brussels, 14 June 1982.

For the Commission

Poul DALSAGER

Member of the Commission

(1) OJ No L 282, 1. 11. 1975, p. 77.

(2) OJ No L 282, 1. 11. 1975, p. 84.

(3) OJ No L 80, 26. 3. 1981, p. 1.

(4) OJ No L 337, 29. 12. 1979, p. 65.

(5) OJ No L 96, 8. 4. 1981, p. 13.

(6) OJ No L 172, 27. 1. 1968, p. 1.

(7) OJ No L 159, 10. 6. 1982, p. 1.

ANNEX I

'ANNEX

1.2.3.4 // // // // // CCT heading No // Description of derived products // Coefficient // Description of products used for derivation // // // // // 1 // 2 // 3 // 4 // // // // // 01.05 // Live poultry, that is to say, fowls, ducks, geese, turkeys and guinea fowls: // // // // B. Other: // // // // I. Fowls // 0;70 // 70 % chickens // // II. Ducks // 0;70 // 70 % ducks // // III. Geese // 0;70 // 82 % geese // // IV. Turkeys // 0;70 // 80 % turkeys // // V. Guinea fowls // 0;70 // Slaughtered guinea fowls // // // // // 02.02 // B. Poultry cuts (excluding offals): // // // // I. Boned or boneless: // // // // a) Of geese // 2;10 // 75 % geese // // b) Of turkeys // 2;10 // 80 % turkeys // // c) Of other poultry // 2;10 // 70 % chickens, 70 % ducks, slaughtered guinea fowls // // II. Unboned (bone-in): // // // // a) Halves or quarters: // // // // 1. Of fowls // 1;10 // 65 % chickens // // 2. Of ducks // 1;10 // 63 % ducks // // 3. Of geese // 1;10 // 75 % geese // // 4. Of turkeys // 1;10 // 73 % turkeys // // 5. Of guinea fowls // 1;10 // Slaughtered guinea fowls // // b) Whole wings, with or without tips // 0;65 // 70 % chickens, 70 % ducks, 75 % geese, 80 % turkeys, slaughtered guinea fowls // // c) Backs, necks, backs with necks attached, rumps and wing tips // 0;45 // 70 % chickens, 70 % ducks, 70 % geese, 80 % turkeys, slaughtered guinea fowls // // d) Breasts and cuts of breasts: // // // // 1. Of geese // 1;50 // 75 % geese // // 2. Of turkeys // 1;60 // 80 % turkeys // // 3. Of other poultry // 1;65 // 70 % chickens // // e) Legs and cuts of legs: // // // // 1. Of geese // 1;45 // 75 % geese // // 2. Of turkeys: // // // // aa) Drumsticks // 0;75 // 80 % turkeys // // bb) Other // 1;35 // 80 % turkeys // // 3. Of other poultry // 1;55 // 70 % chickens // // f) Goose or duck paletots (1) // 1;40 // 70 % ducks, 75 % geese // // g) Other // 2;00 // 70 % chickens, 70 % ducks, 75 % geese, 80 % turkeys, slaughtered guinea fowls // // C. Offals // 0;45 // 70 % chickens, 70 % ducks, 75 % geese, 80 % turkeys, slaughtered guinea fowls // // // //

(1) For the purposes of subheading 02.02 B II f), "goose or duck paletots" shall be taken to mean geese or ducks plucked and completely drawn, without heads or feet, with carcase bones (breastbone, ribs, backbone and sacrum) removed but with the femurs, tibias and humeri.

1.2.3.4 // // // // // CCT heading No // Description of derived products // Coefficient // Description of products used for derivation // // // // // 1 // 2 // 3 // 4 // // // // // 02.03 // Poultry liver, fresh, chilled, frozen, salted or in brine: // // // // A. Fatty liver of goose or duck // 10;00 // 82 % geese // // B. Other // 1;15 // 70 % chickens, 70 % ducks, 75 % geese, 80 % turkeys, slaughtered guinea fowls // // // // // 02.05 // Pig fat, free of lean meat and poultry fat (not rendered or solvent-extracted), fresh, chilled, frozen, salted in brine, dried or smoked: // // // // C. Poultry fat // 1;00 // 70 % chickens, 70 % ducks, 75 % geese, 80 % turkeys, slaughtered guinea fowls // // // // // 15.01 // Lard, other pig fat and poultry fat, rendered or solventextracted: // // // // B. Poultry fat // 1;20 // 70 % chickens, 70 % ducks, 75 % geese, 80 % turkeys, slaughtered guinea fowls // // // // // 16.02 // Other prepared or preserved meat or meat offal: // // // // B. Other: // // // // I. Poultrymeat or offal: // // // // a) Containing 57 % or more by weight of poultrymeat (a): // // // // 1. Containing uncooked meat or offal; mixtures of cooked meat or offal and uncooked meat or offal: // // // // aa) Containing exclusively turkeymeat // 2;00 // 80 % turkeys // // bb) Other // 2;00 // 70 % chickens, 70 % ducks, 75 % geese, slaughtered guinea fowls // // 2. Other // 2;20 // 70 % chickens, 70 % ducks, 75 % geese, 80 % turkeys, slaughtered guinea fowls // // b) Containing 25 % or more but less than 57 % by weight of poultrymeat (a) // 1;20 // 70 % chickens, 70 % ducks, 75 % geese, 80 % turkeys, slaughtered guinea fowls // // c) Other // 0;70 // 70 % chickens, 70 % ducks, 75 % geese, 80 % turkeys, slaughtered guinea fowls // // // //

(a) For the purpose of determining the percentage of poultrymeat, the weight of any bones shall be disregarded.'

ANNEX II

1.2.3,4 // // // // CCT heading No // Description // Rate of duty 1.2.3.4 // // // Autonomous % or levy (L) // Conventional % // // // // // 1 // 2 // 3 // 4 // // // // // 02.02 // Dead poultry (that is to say, fowls, ducks, geese, turkeys and guinea fowls) and edible offals thereof (except liver) fresh, chilled or frozen: // // // // B. Poultry cuts (excluding offals): // // // // 1. Boned or boneless: // // // // a) Of geese // 18 (L) // - // // b) Of turkeys // 18 (L) // - // // c) Of other poultry // 18 (L) // - // // II. Unboned (bone-in): // // // // a) Halves or quarters: // // // // 1. Of fowls // 18 (L) // - // // 2. Of ducks // 18 (L) // - // // 3. Of geese // 18 (L) // - // // 4. Of turkeys // 18 (L) // - // // 5. Of guinea fowls // 18 (L) // - // // b) Whole wings, with or without tips // 18 (L) // - // // c) Backs, necks, backs with necks attached, rumps and wing tips // 18 (L) // - // // d) Breasts and cuts of breasts: // // // // 1. Of geese // 18 (L) // - // // 2. Of turkeys // 18 (L) // - // // 3. Of other poultry // 18 (L) // - // // e) Legs and cuts of legs: // // // // 1. Of geese // 18 (L) // - // // 2. Of turkeys: // // // // aa) Drumsticks and cuts of drumsticks // 18 (L) // - // // bb) Other // 18 (L) // - // // 3. Of other poultry // 18 (L) // - // // f) Goose or duck paletots // 18 (L) // - // // g) Other // 18 (L) // - // // // //

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3 . OF OTHER POULTRY

18 ( L )

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F ) GOOSE OR DUCK PALETOTS

18 ( L )

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G ) OTHER

18 ( L )

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