Number Name Description Compulsory declarations

1.1.1 Barley Grains of Hordeum vulgare L. It may be rumen protected. Method of rumen protection, if applicable

1.1.2 Barley, puffed Product obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure. Starch

1.1.3 Barley, roasted Product of barley roasting process which is partially roasted with low colour. Starch, if > 10 % Crude protein, if > 15 %

1.1.4 Barley flakes Product obtained by steaming and rolling dehusked barley. It may contain a small proportion of barley husks. It may be rumen protected. Starch Method of rumen protection, if applicable

1.1.5 Barley fibre Product of barley starch manufacture. It consists of particles of endosperm and principally of fibre. Crude fibre Crude protein, if > 10 %

1.1.6 Barley hulls Product of ethanol-starch manufacture after dry milling, screening and dehulling of barley grains. Crude fibre Crude protein, if > 10 %

1.1.7 Barley middlings Product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings. Crude fibre Starch

1.1.8 Barley protein Product from barley obtained after starch and bran separation. It consists principally of protein. Crude protein Starch

1.1.9 Barley protein feed Product from barley obtained after starch separation. It consists principally of protein and particles of endosperm. It may be dried. Moisture, if < 45 % or > 60 % If moisture < 45 %: — Crude protein — Starch

1.1.10 Barley solubles Product from barley obtained after wet protein and starch extraction. Crude protein

1.1.11 Barley bran Product of flour manufacture, obtained from screened grains of dehusked barley. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed. Crude fibre

1.1.12 Liquid barley starch Secondary starch fraction from the production of starch from barley. If moisture < 50 %: — Starch

1.1.13 Malting barley screenings Product from malting barley cleaning consisting of small malting barley grains and fractions of broken malting barley grains separated before the malting process. Crude fibre Crude ash if > 2,2 %

1.1.14 Malting barley and malt fines Cereal fines aspirated from grain transfer operations. Crude fibre

1.1.15 Malting barley husks Product from malting barley cleaning consisting of fractions of husk and fines. Crude fibre

1.1.16 Barley distillers solids, wet Product of ethanol manufacture from barley. It contains solid feed fraction from distillation. Moisture, if < 65 % or > 88 % If moisture < 65 %: — Crude protein

1.1.17 Barley distillers solubles, wet Product of ethanol manufacture from barley. It contains soluble feed fraction from distillation. Moisture, if < 45 % or > 70 % If moisture < 45 % — Crude protein

1.1.18 Malt (6) Product from germinated cereals, dried, milled and/or extracted.

1.1.19 Malt rootlets (6) Product from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains. It may be milled.

1.2.1 Maize (7) Grains of Zea mays L. ssp. mays. It may be rumen protected. Method of rumen protection, if applicable

1.2.2 Maize flakes Product obtained by steaming and rolling dehusked maize. It may contain a small proportion of maize husks. Starch

1.2.3 Maize middlings Product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran. Crude fibre Starch

1.2.4 Maize bran Product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles. Crude fibre

1.2.5 Maize cobs Central core of a maize ear. It comprises unseparated rachis, grain and leaves. Crude fibre Starch

1.2.6 Maize screenings Fraction of maize left after screening process.

1.2.7 Maize fibre Product of the manufacture of maize starch. It consists principally of fibre. Moisture, if < 50 % or > 70 % If moisture < 50 %: — Crude fibre

1.2.8 Maize gluten Product of the manufacture of maize starch. It consists principally of gluten obtained during separation of starch. Crude protein Moisture, if < 70 % or > 90 %

1.2.9 Maize gluten feed Product obtained during the manufacture of maize starch. It is composed of bran and maize solubles. The product may also include broken maize and residues from the oil extraction of maize germs. Other products derived from starch and from the refining or fermentation of starch products may be added, it may be dried. Moisture, if < 40 % or > 65 % If moisture < 40 %: — Crude protein — Crude fibre — Starch — Crude fat

1.2.10 Maize germ Product of the manufacture of semolina, flour or starch from maize. It consists predominately of maize germ, outer skins and parts of the endosperm. Moisture, if < 40 % or > 60 % If moisture < 40 %: — Crude protein — Crude fat

1.2.11 Maize germ expeller Product of oil manufacture obtained by pressing of processed maize germ to which parts of the endosperm and testa may still adhere. Crude protein Crude fat

1.2.12 Maize germ meal Product of oil manufacture, obtained by extraction of processed maize germ. Crude protein

1.2.13 Crude maize germ oil Product obtained from maize germ. Crude fat

1.2.14 Maize, puffed Product obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure. Starch

1.2.15 Maize steep liquor Concentrated liquid fraction from the steeping process of corn. Moisture, if < 45 % or > 65 % If moisture < 45 %: — Crude protein

1.2.16 Sweet corn silage By-product of the sweet-corn processing industry, composed of centre cobs, husks, base of the kernels, chopped and drained or pressed. Generated by chopping the sweet-corn cobs, husks and leaves, with presence of sweet-corn kernels. Crude fibre

1.3.1 Millet Grains of Panicum miliaceum L.

1.4.1 Oats Grains of Avena sativa L. and other cultivars of oats. Method of rumen protection, if applicable

1.4.2 Dehulled oats Dehulled grains of oats. It may be steam treated.

1.4.3 Oat flakes Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks. Starch

1.4.4 Oat middlings Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm. Crude fibre Starch

1.4.5 Oat bran Product of flour manufacture, obtained from screened grains of dehusked oat. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed. Crude fibre

1.4.6 Oat hulls Product obtained during dehulling of oat grains. Crude fibre

1.4.7 Oat, puffed Product obtained from milled or broken oat by means of a treatment in humid, warm conditions and under pressure. Starch

1.4.8 Oat groats Cleaned oats with the hull removed. Crude fibre Starch

1.4.9 Oat flour Product obtained by milling of oat grains. Crude fibre Starch

1.4.10 Fodder oat flour Oats product with high content in starch, after decortication. Crude fibre

1.4.11 Oat feed Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm. Crude Fibre

1.5.1 Quinoa seed, extracted Cleaned whole seed of the quinoa plant (Chenopodium quinoa Willd.) from which the saponin contained in the seeds outer layer has been removed.

1.6.1 Rice, broken Product of rice (Oryza sativa L.) milling, consisting principally of undersized and/or broken grains produced during milling. Starch

1.6.2 Rice, milled Husked rice from which all or part of the bran and embryo have been removed by milling. Starch

1.6.3 Rice, pre-gelatinized Product obtained from milled or broken rice by means of a treatment in humid, warm conditions and under pressure. Starch

1.6.4 Rice, extruded Product obtained by extruding rice flour. Starch

1.6.5 Rice flakes; [Rice pre-gelatinized] Product obtained by flaking pregelatinized rice grains or broken grains. Starch

1.6.6 Rice, husked/brown Paddy rice from which only the husk has been removed. Starch Crude fibre

1.6.7 Ground fodder rice Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal husked grains which are yellow or spotted. Starch

1.6.8 Rice flour Product obtained by grinding milled rice. Starch

1.6.9 Brown rice flour Product obtained by grinding brown rice. Crude Fibre Starch

1.6.10 Rice bran Product from husked rice milling consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. Crude fibre

1.6.11 Rice bran with calcium carbonate Product of the polishing of husked rice consisting mainly of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing Crude fibre Calcium carbonate

1.6.12 Defatted rice bran Rice bran resulting from oil extraction. Crude fibre

1.6.13 Rice bran oil Oil extracted from stabilized rice bran. Crude fat

1.6.14 Rice middlings Product of rice flour and starch production, obtained by dry or wet milling and sieving. It consists principally of starch, protein, fat and fibre. Starch, if > 20 % Crude protein, if > 10 % Crude fat, if > 5 % Crude fibre

1.6.15 Fodder meal from parboiled rice Product of the polishing of husked parboiled rice, consisting principally of silvery skins, particles of the aleurone layer, endosperm, germ; it contains varying amounts of calcium carbonate resulting from the polishing process. Crude fibre Calcium carbonate

1.6.16 Brewers’ rice The smallest broken fragments from the rice milling process, usually about one quarter of a full grain. Starch

1.6.17 Rice germ Product mainly consisting of the embryo removed during the rice milling process and separated from the bran. Crude fat Crude protein

1.6.18 Rice germ expeller Product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere. Crude protein Crude fat Crude fibre

1.6.19 Rice germ meal Product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere. Crude protein

1.6.20 Rice protein Product of rice starch production from broken rice, obtained by wet milling, sieving, separation, concentration and drying. Crude protein

1.6.21 Liquid polished rice feed Concentrated liquid product of wet milling and sieving rice. Starch

1.7.1 Rye Grains of Secale cereale L.

1.7.2 Rye middlings Product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some miscellaneous parts of the grain. Starch Crude fibre

1.7.3 Rye feed Product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran. Starch Crude fibre

1.7.4 Rye bran Product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed. Starch Crude fibre

1.8.1 Sorghum; [Milo] Grains/seeds of Sorghum bicolor (L.) Moench

1.8.2 Sorghum white Grains of white Sorghum

1.8.3 Sorghum gluten feed Dried product obtained during the separation of sorghum starch. It consists principally of bran and a small quantity of gluten. The product may also include dried residues of maceration water and germs could be added. Crude protein

1.9.1 Spelt Grains of spelt Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum.

1.9.2 Spelt bran Product of the manufacture of spelt flour. It consists principally of outer skins and some spelt germ fragments, with some endosperm particles. Crude fibre

1.9.3 Spelt hulls Product obtained during dehulling of spelt grains. Crude fibre

1.9.4 Spelt middlings Product obtained during the processing of screened, dehulled spelt into spelt flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings. Crude fibre Starch

1.10.1 Triticale Grains of Triticum X Secale cereale L. Hybrid.

1.11.1 Wheat Grains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat. It may be rumen protected. Method of rumen protection, if applicable

1.11.2 Wheat rootlets Product from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains.

1.11.3 Wheat, pre-gelatinised Product obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure. Starch

1.11.4 Wheat middlings Product of flour manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings. Crude fibre Starch

1.11.5 Wheat flakes Product obtained by steaming and rolling dehusked wheat. It may contain a small proportion of wheat husks. It may be rumen protected. Crude fibre Starch Method of rumen protection, if applicable

1.11.6 Wheat feed Product of flour or malting manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran. Crude fibre

1.11.7 Wheat bran (8) Product of flour or malting manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed. Crude fibre

1.11.8 Malted fermented wheat particles Product obtained by a process combining malting and fermentation of wheat and wheat bran. The product is then dried and ground. Starch Crude fibre

1.11.10 Wheat fibre Fibre extracted from wheat processing. It consists principally of fibre. Moisture, if < 60 % or > 80 % If moisture < 60 %: — Crude fibre

1.11.11 Wheat germ Product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere. Crude protein Crude fat

1.11.12 Wheat germ, fermented Product of fermentation of wheat germ, with inactivated micro-organisms. Crude protein Crude fat

1.11.13 Wheat germ expeller Product of oil manufacture, obtained by pressing of wheat germ (Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat and dehusked spelt (Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum L.)) to which parts of the endosperm and testa may still adhere. Crude protein

1.11.15 Wheat protein Wheat protein extracted during starch or ethanol production, maybe partially hydrolysed Crude protein

1.11.16 Wheat gluten feed Product of the manufacture of wheat starch and gluten. It consists of bran, from which the germ may have been partially removed. Wheat solubles, broken wheat and other products derived from starch and from the refining of starch products may be added. Moisture, if < 45 % or > 60 % If moisture < 45 %: — Crude protein — Starch

1.11.18 Vital wheat gluten Wheat protein characterized by a high viscoelasticity as hydrated, with minimum 80 % protein (N × 6,25) and maximum 2 % ash on dry substance. Crude protein

1.11.19 Liquid wheat starch Product obtained from the production of starch/glucose and gluten from wheat. Moisture, if < 65 % or > 85 % If moisture < 65 %: — Starch

1.11.20 Wheat starch containing protein, partially de-sugared Product obtained during the production of wheat starch mainly comprising partially sugared starch, the soluble proteins and other soluble parts of the endosperm. Crude protein Starch Total sugar calculated as sucrose

1.11.21 Wheat solubles Product of wheat obtained after wet protein and starch extraction. May be hydrolysed. Moisture if < 55 % or > 85 % If moisture < 55 %: — Crude protein

1.11.22 Wheat yeast concentrate Wet by-product that is released after the fermentation of wheat starch for alcohol production. Moisture, if < 60 % or > 80 % If moisture < 60 %: — Crude protein

1.11.23 Malting wheat screenings Product from malting wheat cleaning consisting of small malting wheat grains and fractions of broken malting wheat grains separated before the malting process. Crude fibre

1.11.24 Malting wheat and malt fines Cereals fines aspirated from grain transfer operations. Crude fibre

1.11.25 Malting wheat husks Product from malting wheat cleaning consisting of fractions of husk and fines. Crude fibre

1.12.2 Grain flour (9) Flour from milling grains. Starch Crude fibre

1.12.3 Grain protein concentrate (9) Concentrate and dried product obtained from grain after starch removing through yeast fermentation. Crude protein

1.12.4 Cereal grains screenings (9) Residue from the screening of cereals and malt Crude fibre

1.12.5 Grain germ (9) Product of flour milling and the manufacture of starch consisting principally of grain germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere. Crude protein, Crude fat

1.12.6 Grain spent wash syrup (9) Product of grain obtained through the evaporation of the concentrate of the spent wash from the fermentation and distillation of grain used in the production of grain spirit. Moisture, if < 45 % or > 70 % If moisture < 45 %: — Crude protein

1.12.7 Moist distillers’ grains (9) Moist product produced as the solid fraction by centrifuging and/or filtration of the spent wash from fermented and distilled grains used in the production of grain spirit. Moisture, if < 65 % or > 88 % If moisture < 65 %: — Crude protein

1.12.8 Concentrated Distillers Solubles (9) Moist product from production of alcohol by distilling a mash of wheat and sugar syrup after previous separation of bran and gluten. Moisture, if < 65 % or > 88 % If moisture < 65 %: — Crude protein, if > 10 %

1.12.9 Distillers’ grains and solubles (9) Product obtained when producing alcohol by distilling grain mash of cereals and/ or other starchy and sugar containing products. It may be rumen protected. Moisture, if < 60 % or > 80 % If moisture < 60 %: — Crude protein Method of rumen protection, if applicable

1.12.10 Distillers’ dried grains (9) Product of alcohol distilling obtained by drying solid residues of fermented grains. It may be rumen protected. Crude protein Method of rumen protection, if applicable

1.12.11 Distillers’ dark grains (9); [Distillers’ dried grains and solubles] (9) Product of alcohol distilling obtained by drying solid residues of fermented grains to which pot ale syrup or evaporated spent wash has been added. It may be rumen protected. Crude protein Method of rumen protection, if applicable

1.12.12 Brewers’ grains Product of brewing composed by residues of malted and unmalted cereals and other starchy products, which may contain hop materials. Typically marketed in a moist condition but may also be sold in a dried form. Moisture, if < 65 % or > 88 % If moisture < 65 %: — Crude protein

1.12.13 Draff Solid product of malt whisky production. It consists of the residues from hot water extraction of malted barley. Typically marketed in the moist form after the extract has been removed by gravity. Moisture, if < 65 % or > 88 % If moisture < 65 %: — Crude protein

1.12.14 Mash Filter Grains Solid product obtained through the production of beer, malt extract and whisky spirit. It consists of the residues of hot water extraction of ground malt and possibly other sugar or starch-rich adjuncts. Typically marketed in the moist form after the extract has been removed by pressing. Moisture, if < 65 % or > 88 % If moisture < 65 %: — Crude protein

1.12.15 Pot ale The product remaining in the still from the first (wash) distillation of a malt distillery. Crude protein, if > 10 %