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COUNCIL REGULATION (EEC) No 220/83

of 25 January 1983

amending Regulation (EEC) No 2767/75 laying down general rules for the system of 'pilot products and derived products' enabling additional amounts to be fixed for pigmeat

THE COUNCIL OF THE EUROPEAN

COMMUNITIES,

Having regard to the Treaty establishing the European Economic Community,

Having regard to Council Regulation (EEC) No 2759/75 of 29 October 1975 on the common organization of the market in pigmeat (1), as last amended by Regulation (EEC) No 2966/80 (2), and in particular Article 13 (4) thereof,

Having regard to the proposal from the Commission,

Whereas, for certain pigmeat products, the Common Customs Tariff has been amended by Regulations (EEC) No 2791/82 (3) and (EEC) No 3602/82 (4); whereas Regulation (EEC) No 2767/75 (5) should be correspondingly amended,

HAS ADOPTED THIS REGULATION:

Article 1

Regulation (EEC) No 2767/75 is hereby amended as follows:

1. Article 1 shall be replaced by the following:

'Article 1

The pilot products and the derived products relating to each of these products shall be as shown in the Annex.'

2. Article 4 shall be deleted.

3. Annex I shall be replaced by the Annex to this Regulation.

4. Annex II shall be deleted.

Article 2

This Regulation shall enter into force on 1 February 1983.

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

Done at Brussels, 25 January 1983.

For the Council

The President

J. ERTL

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

(2) OJ No L 307, 18. 11. 1980, p. 5.

(3) OJ No L 295, 21. 10. 1982, p. 4.

(4) OJ No L 376, 31. 12. 1982, p. 23.

(5) OJ No L 282, 1. 11. 1975, p. 29.

ANNEX

'ANNEX

List of pilot products and derived products in respect of the products specified in Article 1 (1) of Regulation (EEC) No 2759/75

1.2.3 // // // // // CCT heading No // Description // // // // // // // Pilot Product // 02.01 A III a) 1 // Meat of domestic swine in whole carcases or half-carcases // Derived products // 02.01 A III a) // Meat of domestic swine, fresh, chilled or frozen: // // // 6. Other: // // // bb) Other // // 02.06 B I a) // Meat of domestic swine, salted or in brine: // // // 7. Other // // 02.06 B I b) // Meat of domestic swine, dried or smoked: // // // 5. Other // Pilot product // 02.01 A III a) 2 // Legs and parts thereof // Derived products // 02.01 A III a) // Meat of domestic swine, fresh, chilled or frozen: // // // 6. Other: // // // bb) Other // // 02.06 B I a) // Meat of domestic swine, salted or in brine: // // // 7. Other // // 02.06 B I b) // Meat of domestic swine, dried or smoked: // // // 1. Legs an parts thereof // // // 5. Other // // 16.01 // Sausages and the like, of meat, meat offal or animal blood: // // B // Other: // // I // Sausages, dry or for spreading, uncooked // // 16.02 // Other prepared or preserved meat or meat offal: // // B // Other: // // III // Other: // // a) 2 // Containing meat or offal of domestic swine, and containing by weight: // // // aa) 80 % or more of meat or offal, of any kind, including fats of any kind or origin: // // // 11. Hams, or loins, (excluding collars); parts thereof // // // 33. Other // Pilot product // 02.01 A III a) 3 // Fore-ends or shoulders, parts thereof // Derived products // 02.01 A III a) // Meat of domestic swine, fresh, chilled or frozen: // // // 6. Other: // // // bb) Other // // 02.06 B I a) // Meat of domestic swine, salted or in brine: // // // 7. Other // // 02.06 B I b) // Meat of domestic swine, dried or smoked: // // // 2. Fore-ends or shoulders, parts thereof // // // 5. Other // // // // // CCT heading No // Description // // // // // // 16.01 // Sausages and the like, of meat, meat offal or animal blood: // // B // Other: // // I // Sausages, dry or for spreading, uncooked // // II // Other // // 16.02 // Other prepared or preserved meat or meat offal: // // B // Other: // // III // Other: // // a) 2 // Containing meat or offal of domestic swine, and containing by weight: // // // aa) 80 % or more of meat or offal, of any kind, including fats of any kind or origin: // // // 22. Collars or shoulders, parts thereof // // // 33. Other // // // bb) 40 % or more but less than 80 % of meat or offal, of any kind, including fats of any kind or origin // // // cc) Less than 40 % of meat or offal, of any kind, including fats of any kind or origin // Pilot product // 02.01 A III a) 4 // Loins and parts thereof // Derived products // 02.01 A III a) // Meat of domestic swine, fresh, chilled or frozen: // // // 6. Other: // // // bb) Other // // 02.06 B I a) // Meat of domestic swine, salted or in brine: // // // 7. Other // // 02.06 B I b) // Meat of domestic swine, dried or smoked: // // // 3. Loins and parts thereof // // // 5. Other // // 16.02 // Other prepared or preserved meat or meat offal: // // B // Other: // // III // Other: // // a) 2 // Containing meat or offal of domestic swine, and containing by weight: // // // aa) 80 % or more of meat of offal of any kind, including fats of any kind or origin: // // // 11. Hams, or loins (excluding collars); parts thereof // Pilot product // 02.01 A III a) 5 // Bellies and parts thereof // Derived products // 02.01 A III a) // Meat of domestic swine, fresh, chilled or frozen: // // // 6. Other: // // // bb) Other // // 02.06 B I a) // Meat of domestic swine, salted or in brine: // // // 7. Other // // 02.06 B I b) // Meat of domestic swine, dried or smoked: // // // 4. Bellies and parts thereof // // // 5. Other // // // // // CCT heading No // Description // // // // // // 16.02 // Other prepared or preserved meat or meat offal: // // B // Other: // // III // Other: // // a) 2 // Containing meat or offal of domestic swine, and containing by weight: // // // bb) 40 % or more but less than 80 % of meat or offal, of any kind, including fats of any kind or origin // // // cc) Less than 40 % of meat or offal of any kind, including fats of any kind or origin // Pilot products // 02.05 A I // Subcutaneous pig fat, fresh, chilled, frozen, salted or in brine // Derived products // 02.05 A II // Subcutaneous pig fat, dried or smoked // // 02.05 B // Pig fat, other than that falling within subheading A // // 16.01 // Sausages and the like, of meat, meat offal or animal blood: // // B // Other: // // I // Sausages, dry or for spreading, uncooked // // II // Other // // 16.02 // Other prepared or preserved meat or meat offal: // // B // Other: // // III // Other: // // a) 2 // Containing meat or offal of domestic swine, and containing by weight: // // // aa) 80 % or more of meat or offal, of any kind, including fats of any kind or origin: // // // 33. Other // // // bb) 40 % or more but less than 80 % of meat or offal, of any kind, including fats of any kind or origin // // // cc) Less than 40 % of meat or offal, of any kind, including fats of any kind or origin // Pilot product // 02.06 B I a) 1 // Bacon sides or spencers // Derived products // 02.06 B I a) // Meat of domestic swine, salted or in brine: // // // 2. 3/4 sides or middles // // // 7. Other // // 02.06 B I b) // Meat of domestic swine, dried or smoked: // // // 1. Hams and parts thereof // // // 2. Fore-ends or shoulders; parts thereof // // // 3. Loins and parts thereof // // // 4. Bellies and parts thereof // // // 5. Other' // // //