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COMMISSION REGULATION (EEC) No 1725/87

of 19 June 1987

fixing for the 1987/88 marketing year the components intended to ensure protection of the processing industry in the cereals and rice sector in trade between Spain and the Community of Ten

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European Economic Community,

Having regard to the Act of Accession of Spain and Portugal,

Having regard to Council Regulation (EEC) No 478/86 of 25 February 1986 laying down general rules for the components intended to ensure protection of the processing industry in the cereals and rice sector and fixing those relating to Spain (1), and in particular Article 1 (3) thereof,

Whereas Article 78 (3) of the Act of Accession lays down that the protection components must be gradually eliminated by reducing the basic component by 12,5 % at the beginning of each of the eight marketing years following accession; whereas each reduction must take effect from the beginning of the marketing year of the product in question;

Whereas the fixed opponents applicable in trade between Spain and the Community of Ten must be fixed in the cereals and rice sector for the 1987/88 marketing year,

HAS ADOPTED THIS REGULATION:

Article 1

For the products covered by Council Regulations (EEC) No 2727/75 (2) and (EEC) No 1418/76 (3), the components intended to ensure protection of the processing industry as referred to in Article 78 of the Act of Accession and levied on imports into the Community of Ten from Spain and on imports into Spain from the Community of Ten are fixed in the Annex hereto for the 1987/88 marketing year.

Article 2

This Regulation shall enter into force on the day of its publication in the Official Journal of the European Communities.

It shall apply from 1 July 1987 as regards the products covered by Regulation (EEC) No 2727/75 and from 1 September 1987 as regards the products covered by Regulation (EEC) No 1418/76.

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

Done at Brussels, 19 June 1987.

For the Commission

Frans ANDRIESSEN

Vice-President

(1) OJ No L 54, 1. 3. 1986, p. 14.

(2) OJ No L 281, 1. 11. 1975, p. 1.

(3) OJ No L 166, 25. 11. 1976, p. 1.

ANNEX

1.2.3,4 // // // // CCT heading No // Description // Components fixed in ECU/tonne // 1.2.3.4 // // // Community of Ten // Spain // // // // // // // // // 07.06 // Manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes and other similar roots and tubers with high starch or inulin content, fresh or dried, whole or sliced; sago pith: // // // // A. Manioc, arrowroot, salep and other similar roots and tubers with high starch content, excluding sweet potatoes // // // // I. Fresh or dried, whole or sliced, but not further processed // - // - // // II. Other, including pellets // 2,27 // 2,27 // // // // // 10.06 // Rice: // // // // B. Other: // // // // II. Semi-milled or wholly milled rice: // // // // a) Semi-milled rice: // // // // 1. Round grain // 9,79 // 9,79 // // 2. Long grain // 9,73 // 9,73 // // b) Wholly milled rice: // // // // 1. Round grain // 10,43 // 10,43 // // 2. Long grain // 10,43 // 10,43 // // // // // 11.01 // Cereal flours (1): // // // // A. Wheat or meslin flour // 17,00 // 17,00 // // B. Rye flour // 17,00 // 17,00 // // C. Barley flour // 4,53 // 4,53 // // D. Oat flour // 4,53 // 4,53 // // E. Maize flour: // // // // I. Of a fat content not exceeding 1,5 % by weight // 4,53 // 4,53 // // II. Other // 2,27 // 2,27 // // F. Rice flour // 2,27 // 2,27 // // G. Other // 2,27 // 2,27 // // // // // 11.02 // Cereal groats and cereal meal; other worked cereal grains (for example, rolled, flaked, polished, pearled or kibbled but not further prepared), except rice falling within heading No 10.06; germ of cereals, whole, rolled, flaked or ground: // // // // A. Cereal groats and cereal meal: // // // // I. Wheat: // // // // a) Durum wheat // 17,00 // 17,00 // // b) Common wheat // 17,00 // 17,00 // // II. Rye // 4,53 // 4,53 // // III. Barley // 4,53 // 4,53 // // IV. Oats // 4,53 // 4,53 // // V. Maize: // // // // a) Of a fat content not exceeding 1,5 % by weight: // // // // 1. For the brewing industry // 4,53 // 4,53 // // 2. Other // 4,53 // 4,53 // // b) Other // 2,27 // 2,27 // // VI. Rice // 2,27 // 2,27 // // VII. Other // 2,27 // 2,27 1.2.3,4 // // // // CCT heading No // Description // Components fixed in ECU/tonne // 1.2.3.4 // // // Community of Ten // Spain // // // // // // 11.02 (cont'd) // B. Hulled grains (shelled or husked), whether or not sliced or kibbled: // // // // I. Barley and oats: // // // // a) Hulled (shelled or husked): // // // // 1. Barley // 2,27 // 2,27 // // 2. Oats: // // // // aa) Clipped oats // 2,27 // 2,27 // // bb) Other // 2,27 // 2,27 // // b) Hulled and sliced or kibbled ('Gruetze' or 'grutten'): // // // // 1. Barley // 2,27 // 2,27 // // 2. Oats // 2,27 // 2,27 // // II. Other cereals: // // // // a) Wheat // 2,27 // 2,27 // // b) Rye // 2,27 // 2,27 // // c) Maize // 2,27 // 2,27 // // d) Other // 2,27 // 2,27 // // C. Pearled grains: // // // // I. Wheat // 2,27 // 2,27 // // II. Rye // 2,27 // 2,27 // // III. Barley // 4,53 // 4,53 // // IV. Oats // 2,27 // 2,27 // // V. Maize // 2,27 // 2,27 // // VI. Other // 2,27 // 2,27 // // D. Grains not otherwise worked than kibbled: // // // // I. Wheat // 2,27 // 2,27 // // II. Rye // 2,27 // 2,27 // // III. Barley // 2,27 // 2,27 // // IV. Oats // 2,27 // 2,27 // // V. Maize // 2,27 // 2,27 // // VI. Other // 2,27 // 2,27 // // E. Rolled grains; flaked grains: // // // // I. Barley and oats: // // // // a) Rolled: // // // // 1. Barley // 2,27 // 2,27 // // 2. Oats // 2,27 // 2,27 // // b) Flaked: // // // // 1. Barley // 4,53 // 4,53 // // 2. Oats // 4,53 // 4,53 // // II. Other cereals: // // // // a) Wheat // 4,53 // 4,53 // // b) Rye // 4,53 // 4,53 // // c) Maize // 4,53 // 4,53 // // d) Other: // // // // 1. Flaked rice // 4,53 // 4,53 // // 2. Other // 4,53 // 4,53 1.2.3,4 // // // // CCT heading No // Description // Components fixed in ECU/tonne // 1.2.3.4 // // // Community of Ten // Spain // // // // // // 11.02 (cont'd) // F. Pellets: // // // // I. Wheat // 4,53 // 4,53 // // II. Rye // 4,53 // 4,53 // // III. Barley // 4,53 // 4,53 // // IV. Oats // 4,53 // 4,53 // // V. Maize // 4,53 // 4,53 // // VI. Rice // 2,27 // 2,27 // // VII. Other // 2,27 // 2,27 // // G. Germ of cereals, whole, rolled, flaked or ground: // // // // I. Wheat // 4,53 // 4,53 // // II. Other // 4,53 // 4,53 // // // // // 11.04 // Flour of the dried leguminous vegetables falling within heading No 07.05 or of the fruits falling within any heading in Chapter 8; flour and meal of sago and of roots and tubers falling within heading No 07.06: // // // // C. Flour and meal of sago and of roots and tubers falling within heading No 07.06: // // // // I. Denatured (a) // 2,27 // 2,27 // // II. Other: // // // // a) For the manufacture of starches (a) // 15,41 // 15,41 // // b) Other // 15,41 // 15,41 // // // // // 11.07 // Malt, roasted or not: // // // // A. Unroasted: // // // // I. Obtained from wheat: // // // // a) In the form of flour // 8,16 // 8,16 // // b) Other // 8,16 // 8,16 // // II. Other: // // // // a) In the form of flour // 8,16 // 8,16 // // b) Other // 8,16 // 8,16 // // B. Roasted // 8,16 // 8,16 // // // // // 11.08 // Starches; inulin: // // // // A. Starches // // // // I. Maize starch // 15,41 // 15,41 // // II. Rice starch // 23,12 // 23,12 // // III. Wheat starch // 15,41 // 15,41 // // IV. Potato starch // 15,41 // 15,41 // // V. Other // 15,41 // 15,41 // // // // // 11.09 // Wheat gluten, whether or not dried // 136,01 // 136,01 // // // // // 17.02 // Other sugars in solid form; sugar syrups, not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel: // // // // B. Glucose and glucose syrup; maltodextrine and maltodextrine syrup // // // // II. Other: // // // // a) Glucose in the form of white crystalline powder, whether or not agglomerated // 72,54 // 72,54 // // b) Other // 49,87 // 49,87 // // F. Caramel: // // // // II. Other: // // // // a) In the form of powder, whether or not agglomerated // 72,54 // 72,54 // // b) Other // 49,87 // 49,87 // // // // 1.2.3,4 // // // // CCT heading No // Description // Components fixed in ECU/tonne // 1.2.3.4 // // // Community of Ten // Spain // // // // // // 21.07 // Food preparations not elsewhere specified or included: // // // // F. Flavoured or coloured sugar syrups: // // // // II. Glucose syrup // 49,87 // 49,87 // // // // // 23.02 // Bran, sharps and other residues derived from the sifting, milling or working of cereals or of leguminous vegetables: // // // // A. Of cereals: // // // // I. Of maize or rice: // // // // a) With a starch content not exceeding 35 % by weight // 4,50 // 4,50 // // b) Other // 4,50 // 4,50 // // II. Of other cereals: // // // // a) Of which the starch content does not exceed 28 % by weight, and of which the proportion that passes through a sieve with an aperture of 0,2 mm does not exceed 10 % by weight or alternatively the proportion that passes through the sieve has an ash content calculated on the dry products, equal to or more than 1,5 % by weight // 4,50 // 4,50 // // b) Other // 4,50 // 4,50 // // // // // 23.03 // Beet-pulp, bagasse and other waste of sugar manufacture; brewing and distilling dregs and waste; residues of starch manufacture and similar residues: // // // // A. Residues from the manufacture of starch from maize (excluding concentrated steeping liquors), of a protein content, calculated on the dry product: // // // // I. Exceeding 40 % by weight // 136,01 // 136,01 // // // // // 23.07 // Sweetened forage; other preparations of a kind used in animal feeding: // // // // B. Other, containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup falling within subheadings 17.02 B and 21.07 F II, or milk products: // // // // I. Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup: // // // // a) Containing no starch or containing 10 % or less by weight of starch: // // // // 1. Containing no milk products or containing less than 10 % by weight of such products // 8,16 // 8,16 // // 2. Containing not less than 10 % but less than 50 % by weight of milk products // 8,16 // 8,16 // // b) Containing more than 10 % but not more than 30 % by weight of starch: // // // // 1. Containing no milk products or containing less than 10 % by weight of such products // 8,16 // 8,16 // // 2. Containing not less than 10 % but less than 50 % by weight of milk products // 8,16 // 8,16 // // c) Containing more than 30 % by weight of starch: // // // // 1. Containing no milk products or containing less than 10 % by weight of such products // 8,16 // 8,16 // // 2. Containing not less than 10 % but less than 50 % by weight of milk products // 8,16 // 8,16 // // // //

(1) In order to distinguish between products falling within heading Nos 11.01 and 11.02, on the one hand, and within subheading 23.02 A, on the other, those products shall be considered as falling within heading Nos 11.01 and 11.02 which simultaneously have:

- a starch content (determined by the modified Ewers polarimetric method) of more than 45 % (by weight) calculated on the dry product,

- an ash content (by weight) calculated on the dry product (after deduction of any added minerals) of 1,6 % or less for rice, 2,5 % or less for wheat or rye, 3 % or less for barley, 4 % or less for buckwheat, 5 % or less for oats and 2 % or less for the other cereals.

Germ of cereals, whole, rolled, flaked or ground, falls in all cases within heading No 11.02.

VI . RICE

2,27

2,27 //

VII . OTHER

2,27

2,27 //

G . GERM OF CEREALS, WHOLE, ROLLED, FLAKED OR GROUND : // // //

I . WHEAT

4,53

4,53 //

II . OTHER

4,53

4,53 // // // //

11.04

FLOUR OF THE DRIED LEGUMINOUS VEGETABLES FALLING WITHIN HEADING NO 07.05 OR OF THE FRUITS FALLING WITHIN ANY HEADING IN CHAPTER 8; FLOUR AND MEAL OF SAGO AND OF ROOTS AND TUBERS FALLING WITHIN HEADING NO 07.06 : // // //

C . FLOUR AND MEAL OF SAGO AND OF ROOTS AND TUBERS FALLING WITHIN HEADING NO 07.06 : // // //

I . DENATURED ( A )

2,27

2,27 //

II . OTHER : // // //

A ) FOR THE MANUFACTURE OF STARCHES ( A )

15,41

15,41 //

B ) OTHER

15,41

15,41 // // // //

11.07

MALT, ROASTED OR NOT : // // //

A . UNROASTED : // // //

I . OBTAINED FROM WHEAT : // // //

A ) IN THE FORM OF FLOUR

8,16

8,16 //

B ) OTHER

8,16

8,16 //

II . OTHER : // // //

A ) IN THE FORM OF FLOUR

8,16

8,16 //

B ) OTHER

8,16

8,16 //

B . ROASTED

8,16

8,16 // // // //

11.08

STARCHES; INULIN : // // //

A . STARCHES // // //

I . MAIZE STARCH

15,41

15,41 //

II . RICE STARCH

23,12

23,12 //

III . WHEAT STARCH

15,41

15,41 //

IV . POTATO STARCH

15,41

15,41 //

V . OTHER

15,41

15,41 // // // //

11.09

WHEAT GLUTEN, WHETHER OR NOT DRIED

136,01

136,01 // // // //

17.02

OTHER SUGARS IN SOLID FORM; SUGAR SYRUPS, NOT CONTAINING ADDED FLAVOURING OR COLOURING MATTER; ARTIFICIAL HONEY, WHETHER OR NOT MIXED WITH NATURAL HONEY; CARAMEL : // // //

B . GLUCOSE AND GLUCOSE SYRUP; MALTODEXTRINE AND MALTODEXTRINE SYRUP // // //

II . OTHER : // // //

A ) GLUCOSE IN THE FORM OF WHITE CRYSTALLINE POWDER, WHETHER OR NOT AGGLOMERATED

72,54

72,54 //

B ) OTHER

49,87

49,87 //

F . CARAMEL : // // //

II . OTHER : // // //

A ) IN THE FORM OF POWDER, WHETHER OR NOT AGGLOMERATED

72,54

72,54 //

B ) OTHER

49,87

49,87 // // // //

1.2.3,4CCT HEADING NO

DESCRIPTION

COMPONENTS FIXED IN ECU/TONNE

1.2.3.4COMMUNITY OF TEN

SPAIN // // // // //

21.07

FOOD PREPARATIONS NOT ELSEWHERE SPECIFIED OR INCLUDED : // // //

F . FLAVOURED OR COLOURED SUGAR SYRUPS : // // //

II . GLUCOSE SYRUP

49,87

49,87 // // // //

23.02

BRAN, SHARPS AND OTHER RESIDUES DERIVED FROM THE SIFTING, MILLING OR WORKING OF CEREALS OR OF LEGUMINOUS VEGETABLES : // // //

A . OF CEREALS : // // //

I . OF MAIZE OR RICE : // // //

A ) WITH A STARCH CONTENT NOT EXCEEDING 35 % BY WEIGHT

4,50

4,50 //

B ) OTHER

4,50

4,50 //

II . OF OTHER CEREALS : // // //

A ) OF WHICH THE STARCH CONTENT DOES NOT EXCEED 28 % BY WEIGHT, AND OF WHICH THE PROPORTION THAT PASSES THROUGH A SIEVE WITH AN APERTURE OF 0,2 MM DOES NOT EXCEED 10 % BY WEIGHT OR ALTERNATIVELY THE PROPORTION THAT PASSES THROUGH THE SIEVE HAS AN ASH CONTENT CALCULATED ON THE DRY PRODUCTS, EQUAL TO OR MORE THAN 1,5 % BY WEIGHT

4,50

4,50 //

B ) OTHER

4,50

4,50 // // // //

23.03

BEET-PULP, BAGASSE AND OTHER WASTE OF SUGAR MANUFACTURE; BREWING AND DISTILLING DREGS AND WASTE; RESIDUES OF STARCH MANUFACTURE AND SIMILAR RESIDUES : // // //

A . RESIDUES FROM THE MANUFACTURE OF STARCH FROM MAIZE ( EXCLUDING CONCENTRATED STEEPING LIQUORS ), OF A PROTEIN CONTENT, CALCULATED ON THE DRY PRODUCT : // // //

I . EXCEEDING 40 % BY WEIGHT

136,01

136,01 // // // //

23.07

SWEETENED FORAGE; OTHER PREPARATIONS OF A KIND USED IN ANIMAL FEEDING : // // //

B . OTHER, CONTAINING STARCH, GLUCOSE, GLUCOSE SYRUP, MALTODEXTRINE OR MALTODEXTRINE SYRUP FALLING WITHIN SUBHEADINGS 17.02 B AND 21.07 F II, OR MILK PRODUCTS : // // //

I . CONTAINING STARCH, GLUCOSE, GLUCOSE SYRUP, MALTODEXTRINE OR MALTODEXTRINE SYRUP : // // //

A ) CONTAINING NO STARCH OR CONTAINING 10 % OR LESS BY WEIGHT OF STARCH : // // //

1 . CONTAINING NO MILK PRODUCTS OR CONTAINING LESS THAN 10 % BY WEIGHT OF SUCH PRODUCTS

8,16

8,16 //

2 . CONTAINING NOT LESS THAN 10 % BUT LESS THAN 50 % BY WEIGHT OF MILK PRODUCTS

8,16

8,16 //

B ) CONTAINING MORE THAN 10 % BUT NOT MORE THAN 30 % BY WEIGHT OF STARCH : // // //

1 . CONTAINING NO MILK PRODUCTS OR CONTAINING LESS THAN 10 % BY WEIGHT OF SUCH PRODUCTS

8,16

8,16 //

2 . CONTAINING NOT LESS THAN 10 % BUT LESS THAN 50 % BY WEIGHT OF MILK PRODUCTS

8,16

8,16 //

C ) CONTAINING MORE THAN 30 % BY WEIGHT OF STARCH : // // //

1 . CONTAINING NO MILK PRODUCTS OR CONTAINING LESS THAN 10 % BY WEIGHT OF SUCH PRODUCTS

8,16

8,16 //

2 . CONTAINING NOT LESS THAN 10 % BUT LESS THAN 50 % BY WEIGHT OF MILK PRODUCTS

8,16

8,16 // // // //

( 1 ) IN ORDER TO DISTINGUISH BETWEEN PRODUCTS FALLING WITHIN HEADING NOS 11.01 AND 11.02, ON THE ONE HAND, AND WITHIN SUBHEADING 23.02 A, ON THE OTHER, THOSE PRODUCTS SHALL BE CONSIDERED AS FALLING WITHIN HEADING NOS 11.01 AND 11.02 WHICH SIMULTANEOUSLY HAVE :

_ A STARCH CONTENT ( DETERMINED BY THE MODIFIED EWERS POLARIMETRIC METHOD ) OF MORE THAN 45 % ( BY WEIGHT ) CALCULATED ON THE DRY PRODUCT,

_ AN ASH CONTENT ( BY WEIGHT ) CALCULATED ON THE DRY PRODUCT ( AFTER DEDUCTION OF ANY ADDED MINERALS ) OF 1,6 % OR LESS FOR RICE, 2,5 % OR LESS FOR WHEAT OR RYE, 3 % OR LESS FOR BARLEY, 4 % OR LESS FOR BUCKWHEAT, 5 % OR LESS FOR OATS AND 2 % OR LESS FOR THE OTHER CEREALS .

GERM OF CEREALS, WHOLE, ROLLED, FLAKED OR GROUND, FALLS IN ALL CASES WITHIN HEADING NO 11.02 .