22.4.76 OfficialJournaloftheEuropeanCommunities NoL105/13
COMMISSION REGULATION (EEC)No909/76
of21April1976
fixingthecompensatory amountsforpoultrymeat
Whereasinthesectorofpoultrymeatthecalculation
ofthecompensatoryamountsfortradewithDenmark
resultsinminimalamounts;whereasthereisthere­
forenoneedtofixacompensatoryamountapplicable
tothatcountry,
HASADOPTEDTHISREGULATION :
Article1THECOMMISSION OFTHEEUROPEAN
COMMUNITIES ,
HavingregardtotheTreatyofAccession(l),
HavingregardtoCouncilRegulation (EEC)No
2781/75of29October1975layingdowngeneral
rulesforthesystemofaccessioncompensatory
amountsforpoultrymeat (2),andinparticularArticle8
(3)thereof,
Whereasthecompensatory amountsforpoultrymeat
productswerefixedbyCouncilRegulation(EEC)No
2781/75andCommission Regulation (EEC)No
1883/75(3);whereas,however,thecompensatory
amountsaredeterminedinaccordancewithArticle3
ofRegulation (EEC)No2781/75wherethesituation
envisagedinArticle7ofCouncilRegulation(EEC)
No2757/75of29October1975layingdowngeneral
rulesforthesystemofaccessioncompensatory
amountsforcereals(4),arises;TheamountsprovidedforinArticle3ofRegulation
(EEC)No2781/75ascompensatoryamountsforpoul­
trymeatfortheperiodMay,JuneandJuly1976are
fixedintheAnnexhereto.
Article2
ThisRegulationshallenterinto-forceon1May1976.
ThisRegulationshallbebindinginitsentiretyanddirectlyapplicableinallMember
States.
DoneatBrussels,21April1976.
FortheCommission
CarloSCARASCIA MUGNOZZA
Vice-President
(')OJNoL73,27.3.1972,p.5.
(2)OJNoL282,1.11.1975,p.96.h)OJNoL191,24.7.1975,p.21.
(4)OJNoL281,1.11.1975,p.104.

NoL105/14 OfficialJournaloftheEuropeanCommunities 22.4.76
ANNEX
CCT
DescriptionofgoodsTradewith:
heading
No
IrelandUnited
Kingdom
1 2 3 4
u.a./100
unitsu.a./100
units
01.05 Livepoultry,thatistosay,fowl,ducks,
geese,turkeysandguinearowls:
A.Ofaweightnotexceeding185g,
knownas'chicks' 0-40 0-90
u.a./100kg u.a./100kg
B.Other:
I.Fowl 1-64 3-58
II.Ducks 2-63 5-91
III.Geese 2-23 5-01
IV.Turkeys 1-67 3-75
V.Guineafowls 2-72 6-11
02.02 Deadpoultry(thatistosay,fowl,
ducks,geese,turkeysandguineafowls)
andedibleoffalsthereof(exceptliver),
fresh,chilled,orfrozen:
A.Wholepoultry:
LFowl:
a)Pluckedandgutted,with
headsandfeet,knownas
'83%chickens' 2-06 4-50
b)Pluckedanddrawn,without
headsandfeet,butwith
hearts,livers,andgizzards,
knownas'70°/ochickens' 2-34 5-12
c)Pluckedanddrawn,without
headsandfeetandwithout
hearts,livers,andgizzards,
knownas'65°/ochickens' 2-55 5-58
II.Ducks:
a)Plucked,bled,notdrawnor
guttedwithheadsandfeet,
knownas'85°/oducks' 3-08 6-95
b)Pluckedanddrawn,without
headsandfeet,withhearts,
liversandgizzards,knownas'70%ducks' 3-75 8-44
c)Pluckedanddrawn,without
headsandfeetandwithout
hearts,liversandgizzards
knownas'63%ducks' 4-16 9-37
III.Geese:
a)Plucked,bled,notdrawn,
withheadsandfeetknown
as'82%geese* 3-18 7-16

22.4.76 OfficialJournaloftheEuropeanCommunities NoL105/15
CCT
DescriptionofgoodsTradewith:
heading
NoIrelandjUnited
Kingdom
1 2 3 I4
u.a./100kgJu.a./100kg
02.02
(cont'd)b)Pluckedanddrawn,without
headsandfeet,withor
withoutheartsandgizzards,
knownas'75%geese' 3-47 7-83
IV.Turkeys 2-38 5-36
V.Guineafowls 3-88 8-73
B.Poultrycuts(excludingoffals):
I.Boned 6-32 14-20
II.Unboned :
a)Halvesorquarters:
1.Offowls
2.Ofducks
3.Ofgeese
4.Ofturkeys
5.Ofguineafowls
b)Wholewings,withorwithout
tips
c)Backs,necks,backswith
necksattached,rumps,and
wingtips
d)Breastsandcutsofbreasts:
1.Ofgeese
2.Ofturkeys
3.Ofotherpoultry
e)Legsandcutsoflegs:
1.Ofgeese
2.Ofturkeys:
aa)Drumsticksandcuts
ofdrumsticks
bb)Other
3.Ofotherpoultry
f)Other2-81
4-58
3-82
2-62
4-27
2-05
1-42
5-21
3-93
3-86
5-03
2-14
3-69
3-63
6-326-14
10-31
8-61
5-90
9-60
4-62
3-20
11-75
8-84
8-45
11-35
4-82
8-31
7-94
14-20
C.Offals 1-42 3-20
02.03 Poultryliver,fresh,chilled,frozen,
saltedorinbrine:
A.Fatlivers(gooseorduck) 31-80;71-60
B.Other
I3-63 8-17
02.05 Pigfat,freeofleanmeatandpoultry
fat(notrenderedorsolventextracted),
fresh,chilled,frozen,salted,inbrine,
driedorsmoked:
C.Poultryfat 3*16 7-10

NoL105/16 OfficialJournaloftheEuropeanCommunities 22.4.76
CCT
DescriptionofgoodsTradewith:
heading
No
IrelandUnited
Kingdom
1 2 3 4
u.a./100kg u.a./100kg
15.01 Lard,otherpigfatandpoultryfat,
renderedorsolventextracted :
B.Poultryfat 3-79 8-52
16.02 Otherpreparedorpreservedmeator
meatoffal:
B.Other:
I.Poultrymeatoroffal:
a)Containing57%ormoreby
weightofpoultrymeat (a) 6-95 15-62
b)Containing25%ormorebut
lessthan57%byweightof
poultrymeat (a) 3-79 8-52
c)Other 2-21 4-97
(a)Whendeterminingthepercentageofpoultrymeat,boneweightistobeexcluded.
N.B.:ForproductsfallingwithinheadingNo02.03orwithinsubheadingNo15.01Bor16.02BIofthe
CommonCustomsTariffinrespectofwhichtherateofdutyhasbeenboundwithinGATT,the
compensatory amountsshallnotexceedtheamountresultingfromthatbinding.