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COMMISSION REGULATION (EEC) No 2095/81

of 23 July 1981

determining, for the 1981/82 marketing year, the components for protection of the processing industry in the cereals and rice sector in trade between Greece and the other Member States of the Community

THE COMMISSION OF THE EUROPEAN

COMMUNITIES,

Having regard to the Treaty establishing the European Economic Community,

Having regard to the Act of Accession of Greece,

Having regard to Council Regulation (EEC) No 45/81 of 1 January 1981 laying down general rules concerning the components for protection of the processing industry in the cereals and the rice sector and fixing the components applying in Greece (1), and in particular Article 1 (3) thereof,

Whereas Article 66 (3) of the Act of Accession provides that the components for protection are to be reduced in stages by 20 % of the basic component at the beginning of each of the five marketing years following accession; whereas each reduction must take effect at the beginning of the marketing year for the product in question;

Whereas the fixed components applicable in trade between Greece and the other Member States of the Community for the 1981/82 marketing year in the cereals and rice sector should be determined,

HAS ADOPTED THIS REGULATION:

Article 1

In respect of the products covered by Council Regulations (EEC) No 2727/75 and (EEC) No 1418/76, the components designed to protect the processing industry referred to in Article 66 of the Act of Accession which are levied on imports into Greece from the other Member States of the Community or into the latter from Greece are hereby fixed for the 1981/82 marketing year in the Annex.

Article 2

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

It shall apply with effect from 1 August 1981 for products covered by Regulation (EEC) No 2727/75 and with effect from 1 September 1981 for 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, 23 July 1981.

For the Commission

The President

Gaston THORN

(1) OJ No L 3, 1. 1. 1981, p. 18.

ANNEX

1.2.3.4 // // // // // CCT heading No // Description // Community of Nine // Greece 1.2.3,4 // // // Fixed components in ECU/tonne 1.2.3.4 // // // // // // // // // 07.06 A // Manioc, arrowroot, salep and other similar roots and tubers with high starch content, excluding sweet potatoes // 0 // 0 // // // // // 10.06 // Rice: // // // // B. II. Semi-milled or wholly milled rice: // // // // a) Semi-milled rice: // // // // 1. Round grain // 10;44 // 22;54 // // 2. Long grain // 10;34 // 22;39 // // b) Wholly milled rice: // // // // 1. Round grain // 11;12 // 24;00 // // 2. Long grain // 11;12 // 24;00 // // // // // 11.01 // Cereal flours (1): // // // // A. Wheat or meslin flour // 18;14 // 18;14 // // B. Rye flour // 18;14 // 18;14 // // C. Barley flour // 4;83 // 4;83 // // D. Oat flour // 4;83 // 4;83 // // E. Maize flour: // // // // I. Of a fat content not exceeding 1;5 % of weight // 4;83 // 4;83 // // II. Other // 2;42 // 2;42 // // F. Rice flour // 2;42 // 2;42 // // G. Other // 2;42 // 2;42 // // // // // 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 (1): // // // // A. Cereal groats and cereal meal: // // // // I. Wheat: // // // // a) Durum wheat // 18;14 // 18;14 // // b) Common wheat // 18;14 // 18;14 // // II. Rye // 4;83 // 4;83 // // III. Barley // 4;83 // 4;83 // // IV. Oats // 4;83 // 4;83 // // V. Maize: // // // // a) Of a fat content not exceeding 1;5 % by weight: // // // // 1. For the brewing industry // 4;83 // 4;83 // // 2. Other // 4;83 // 4;83 // // b) Other // 2;42 // 2;42 // // VI. Rice // 2;42 // 2;42 // // VII. Other // 2;42 // 2;42 // // // // // CCT heading No // Description // Community of Nine // Greece 1.2.3,4 // // // Fixed components in ECU/tonne 1.2.3.4 // // // // // // 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;42 // 2;42 // // 2. Oats: // // // // aa) Clipped oats // 2;42 // 2;42 // // bb) Other // 2;42 // 2;42 // // b) Hulled and sliced or kibbled ('Gruetze' or 'grutten'): // // // // 1. Barley // 2;42 // 2;42 // // 2. Oats // 2;42 // 2;42 // // II. Other cereals: // // // // a) Wheat // 2;42 // 2;42 // // b) Rye // 2;42 // 2;42 // // c) Maize // 2;42 // 2;42 // // d) Other // 2;42 // 2;42 // // C. Pearled grains: // // // // I. Wheat // 2;42 // 2;42 // // II. Rye // 2;42 // 2;42 // // III. Barley // 4;83 // 4;83 // // IV. Oats // 2;42 // 2;42 // // V. Maize // 2;42 // 2;42 // // VI. Other // 2;42 // 2;42 // // D. Grains not otherwise worked than kibbled: // // // // I. Wheat // 2;42 // 2;42 // // II. Rye // 2;42 // 2;42 // // III. Barley // 2;42 // 2;42 // // IV. Oats // 2;42 // 2;42 // // V. Maize // 2;42 // 2;42 // // VI. Other // 2;42 // 2;42 // // E. Rolled grains; flaked grains: // // // // I. Barley and oats: // // // // a) Rolled: // // // // 1. Barley // 2;42 // 2;42 // // 2. Oats // 2;42 // 2;42 // // b) Flaked: // // // // 1. Barley // 4;83 // 4;83 // // 2. Oats // 4;83 // 4;83 // // II. Other cereals: // // // // a) Wheat // 4;83 // 4;83 // // b) Rye // 4;83 // 4;83 // // c) Maize // 4;83 // 4;83 // // d) Other: // // // // 1. Flaked rice // 4;83 // 4;83 // // 2. Other // 4;83 // 4;83 // // F. Pellets: // // // // I. Wheat // 4;83 // 4;83 // // II. Rye // 4;83 // 4;83 // // III. Barley // 4;83 // 4;83 // // IV. Oats // 4;83 // 4;83 // // V. Maize // 4;83 // 4;83 // // VI. Rice // 2;42 // 2;42 // // VII. Other // 2;42 // 2;42 // // // // // CCT heading No // Description // Community of Nine // Greece 1.2.3,4 // // // Fixed components in ECU/tonne 1.2.3.4 // // // // // // // G. Germ of cereals, whole, rolled, flaked or ground: // // // // I. Wheat // 4;83 // 4;83 // // II. Other // 4;83 // 4;83 // // // // // // // // // CCT heading No // Description // Community of Nine // Greece 1.2.3,4 // // // Fixed components in ECU/tonne 1.2.3.4 // // // // // // 11.04 // C. Flour and meal of sago and of roots and tubers falling within heading No 07.06: // // // // I. Denatured // 2;42 // 2;42 // // II. Other: // // // // a) For the manufacture of starches // 16;44 // 16;44 // // b) Other // 16;44 // 16;44 // // // // // 11.07 // Malt, roasted or not: // // // // A. Unroasted: // // // // I. Obtained from wheat: // // // // a) In the form of flour // 8;70 // 8;70 // // b) Other // 8;70 // 8;70 // // II. Other: // // // // a) In the form of flour // 8;70 // 8;70 // // b) Other // 8;70 // 8;70 // // B. Roasted // 8;70 // 8;70 // // // // // 11.08 A // Starches: // // // // I. Maize starch // 16;44 // 40;00 // // II. Rice starch // 24;66 // 24;66 // // III. Wheat starch // 16;44 // 40;00 // // IV. Potato starch // 16;44 // 40;00 // // V. Other // 16;44 // 40;00 // // // // // 11.09 // Wheat gluten, whether or not dried // 145;07 // 145;07 // // // // // 17.02 B // Glucose and glucose syrup: // // // // II. Other: // // // // a) Glucose in the form of white crystalline powder, whether or not agglomerated // 77;38 // 77;38 // // b) Other // 53;19 // 53;19 // // // // // 21.07 F // Flavoured or coloured sugar syrups: // // // // II. Glucose syrup // 53;19 // 53;19 // // // // // 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 // 0 // 0 // // b) Other // 0 // 0 // // 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 // 0 // 0 // // b) Other // 0 // 0 // // // // // CCT heading No // Description // Community of Nine // Greece 1.2.3,4 // // // Fixed components in ECU/tonne 1.2.3.4 // // // // // // // // // // // // // // CCT heading No // Description // Community of Nine // Greece 1.2.3,4 // // // Fixed components in ECU/tonne 1.2.3.4 // // // // // // 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 // 145;07 // 145;07 // // // // // 23.07 // Sweetened forage; other preparations of a kind used in animal feeding: // // // // B. Other, containing starch, glucose or glucose syrup falling within subheadings 17.02 B and 21.07 F II, or milk products: // // // // I. Containing starch or glucose 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;70 // 8;70 // // 2. Containing not less than 10 % but less than 50 % by weight of milk products // 8;70 // 8;70 // // 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;70 // 8;70 // // 2. Containing not less than 10 % but less than 50 % by weight of milk products // 8;70 // 8;70 // // 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;70 // 8;70 // // 2. Containing not less than 10 % but less than 50 % by weight of milk products // 8;70 // 8;70 // // // //

(1) For the purpose of distinguishing products falling within heading Nos 11.01 and 11.02 from those falling within subheading 23.02 A, products falling within heading Nos 11.01 and 11.02 shall be those meeting the following specifications:

- a starch content (determined by the modified Ewers polarimetric method), referred to dry matter, exceeding 45 % by weight,

- an ash content, by weight, referred to dry matter (after deduction of any added minerals), not exceeding 1;6 % for rice, 2;5 % for wheat or rye, 3 % for barley, 4 % for buckwheat, 5 % for oats and 2 % for other cereals.

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

CCT HEADING NO

DESCRIPTION

COMMUNITY OF NINE

GREECE

1.2.3,4 // //

FIXED COMPONENTS IN ECU/TONNE

1.2.3.4 // // // // // //

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

I . WHEAT

4.83

4.83 //

II . OTHER

4.83

4.83 // // // //

// // // //

CCT HEADING NO

DESCRIPTION

COMMUNITY OF NINE

GREECE

1.2.3,4 // //

FIXED COMPONENTS IN ECU/TONNE

1.2.3.4 // // // // //

11.04

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

I . DENATURED

2.42

2.42 //

II . OTHER : // // //

A ) FOR THE MANUFACTURE OF STARCHES

16.44

16.44 //

B ) OTHER

16.44

16.44 // // // //

11.07

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

A . UNROASTED : // // //

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

A ) IN THE FORM OF FLOUR

8.70

8.70 //

B ) OTHER

8.70

8.70 //

II . OTHER : // // //

A ) IN THE FORM OF FLOUR

8.70

8.70 //

B ) OTHER

8.70

8.70 //

B . ROASTED

8.70

8.70 // // // //

11.08 A

STARCHES : // // //

I . MAIZE STARCH

16.44

40.00 //

II . RICE STARCH

24.66

24.66 //

III . WHEAT STARCH

16.44

40.00 //

IV . POTATO STARCH

16.44

40.00 //

V . OTHER

16.44

40.00 // // // //

11.09

WHEAT GLUTEN, WHETHER OR NOT DRIED

145.07

145.07 // // // //

17.02 B

GLUCOSE AND GLUCOSE SYRUP : // // //

II . OTHER : // // //

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

77.38

77.38 //

B ) OTHER

53.19

53.19 // // // //

21.07 F

FLAVOURED OR COLOURED SUGAR SYRUPS : // // //

II . GLUCOSE SYRUP

53.19

53.19 // // // //

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

0

0 //

B ) OTHER

0

0 //

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

0

0 //

B ) OTHER

0

0

// // // //

CCT HEADING NO

DESCRIPTION

COMMUNITY OF NINE

GREECE

1.2.3,4 // //

FIXED COMPONENTS IN ECU/TONNE

1.2.3.4 // // // // // // // // //

// // // //

CCT HEADING NO

DESCRIPTION

COMMUNITY OF NINE

GREECE

1.2.3,4 // //

FIXED COMPONENTS IN ECU/TONNE

1.2.3.4 // // // // //

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

145.07

145.07 // // // //

23.07

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

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

I . CONTAINING STARCH OR GLUCOSE 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

8.70

8.70 //

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

8.70

8.70 //

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

8.70

8.70 //

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

8.70

8.70 //

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

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

8.70

8.70 //

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

8.70

8.70 // // // //

( 1 ) FOR THE PURPOSE OF DISTINGUISHING PRODUCTS FALLING WITHIN HEADING NOS 11.01 AND 11.02 FROM THOSE FALLING WITHIN SUBHEADING 23.02 A, PRODUCTS FALLING WITHIN HEADING NOS 11.01 AND 11.02 SHALL BE THOSE MEETING THE FOLLOWING SPECIFICATIONS :

- A STARCH CONTENT ( DETERMINED BY THE MODIFIED EWERS POLARIMETRIC METHOD ), REFERRED TO DRY MATTER, EXCEEDING 45 % BY WEIGHT,

- AN ASH CONTENT, BY WEIGHT, REFERRED TO DRY MATTER ( AFTER DEDUCTION OF ANY ADDED MINERALS ), NOT EXCEEDING 1.6 % FOR RICE, 2.5 % FOR WHEAT OR RYE, 3 % FOR BARLEY, 4 % FOR BUCKWHEAT, 5 % FOR OATS AND 2 % FOR OTHER CEREALS .

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