SSION OF THE EUROPEAN COIvMUNITIES 
COM(91) 462 final 
Brussels, 22 January 1992 
Proposal for a 
COUNCIL REGULATION (EEC) 
aying down marketing standards for certain milk and 
non-milk fats and fats composed of plant and 
animai products 
(presented by the Commission) 

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EXPLANATORY MEMORANDUM 
Background 
1. The purpose of this Regulation is to lay down general Community rules on 
the definition, classification, designation and placing on the market of 
fats for use as spreads competing on the market. 
These Community rules have been drawn up to help achieve the objectives of 
the common agricultural policy, i.e. ensure the stability of the markets 
and a fair standard of living for the agricultural population. One of the 
instruments of this policy is the laying-down of marketing and/or quality 
standards, provision for which is made for several oils and fats in 
regulations on the market organization. 
However, the purpose of this Regulation is also to protect the consumer, 
enabling him to make a choice in full knowledge of the facts. 
The proposal is based on the principle that, in order to be effective, 
Community legislation must cover all the products competing on the market 
which are comparable on the basis of certain characteristics. It also 
takes account of the fact that some Member States have just introduced or 
are about to introduce divergent national provisions in the absence of 
Community rules. In some cases they are about to broaden the definition 
of some oils and fats which have already been manufactured for a long time 
(butter and margarine). 
2. The rapid development of production methods has led to a wide 
diversification of products placed on the market, in particular as regards 
low-fat products, and has promoted the marketing of products in which the 
milk fat has been substituted by other substances. 
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As has been pointed out by the Commission in its reports on the 
development of the market in milk products and competing products in 1989 
and 1990(1), this development has led to a rapid fall in the consumption 
of butter in the Community. The results are difficulties in disposing of 
milk and especially milk fats, which threaten the stability of the miik 
product market. 
Without restricting the development of new products and consumer choice, 
it seems possible to stop the fall in milk product consumption and 
stabilize the market by establishing, for all competing products, a clear 
and distinct classification accompanied by rules on designation based on 
the fat content for all competing products. 
3. This is a satisfactory solution from the point of view of consumer 
protection because it will provide the consumer with the information he 
needs to make a choice. It will avoid any confusion about the nature of 
the various products resulting from the use of misleading designations, 
labelling, presentation and/or advertising. 
In addition, such a framework of Community rules and labelling will 
contribute to the development of trade under fair competition conditions. 
4. In view of the needs of the common agricultural policy and consumer 
protection policy, Community rules should be adopted. 
(1) Report dated 29 September 1989 (SEC(89) 1537 final and report dated 
8 June 1990 (SEC(90) 1092 final). 
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The provisions 
1. Article 1 defines the scope. The Regulation lays down marketing standards 
for yellow fats of a fat content of between 20% and 95% of total weight 
intended for human consumption. 
This Article also refers to Annex I which includes a definition of a 
number of milk raw materials used principally in the production of yellow 
fats. 
2. Article 2 restricts the trade descriptions referred to in Annex ii to the 
products described therein. It prohibits the placing on the market for 
final consumption of products which do not meet the requirements defined 
therein. 
3. Article 3 provides for the adoption of rules on packaging. 
4. Article 4 contains special provisions on the labelling of products 
intended for supply or transfer to the end consumer. This concerns in 
particular the indication of fat content levels. 
5. Article 5 lays down special provisions on the labelling of products not 
intended to be supplied or transferred to the ultimate consumer. 
6. Article 6 authorizes the Member States to adopt or maintain quality 
standards at national level. 
7. Article 7 contains provisions on the importation of products from non-
member countries. 
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8. Article 8 allows the Annexes to be amended to take account of scientific 
and technical progress. 
9. For any amendment of the Annexes and the adoption of detailed rules of 
application, this Regulation stipulates the management committee procedure 
provided for in the basic regulations on the common organization of the 
markets in milk and oils and fats (Articles 9 and 10). 
10. Article 11 requires Member States to penalize infringements of this 
Regulation and to inform the Commission thereof. 
11. Article 12 contains various transitional provisions. 
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Proposal for a 
COUNCIL REGULATION (EEC) 
laying down marketing standards for certain milk and 
non-milk fats and fats composed of plant and 
animal products 
THE COUNCIL OF THE EUROPEAN COMMUNITIES, 
Having regard to the Treaty establishing the European Economic Community, and in 
particular Article 43 thereof, 
Having regard to the proposal from the Commission^1), 
Having regard to the opinion of the European Par Iiament^2), 
Having regard to the opinion of the Economic and Social Committee^3*, 
Whereas Article 27 of Council Regulation (EEC) No 804/68 of 27 June 1988 on the 
common organization of the market in milk and milk products^4), as last amended 
by Regulation (EEC) No 1630/91<5), provides that quality standards should be 
adopted, in particular for butter; 
Whereas, moreover, Articles 35a and 36 of Council Regulation No 136/66/EEC of 
22 September 1966 on the establishment of a common organization of the market in 
oils and fats<6), as last amended by Regulation (EEC) No 1720/91*7), provide 
for the establishment of marketing standards for all products in that sector; 
whereas these standards, especially in the case of margarine, may in particular 
relate to quality classification, taking account of marketing requirements and 
the special position of these products; 
(1) 
(2) 
(3) 
(4) OJ No L 148, 28.6.1968, p. 13. 
(5) OJ No L 150, 16.6.1991, p. 19. 
(6) OJ No 172, 30.9.1966, p. 3025/66. 
(7) OJ No L 162, 20.6.1991, p. 27. 
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Whereas the development of production techniques and the expectations of 
consumers have resulted in increasing diversification of the market in solid 
fats intended for human consumption; whereas fats composed of various fats 
including milk fats have benefited in particular from this, with the result that 
global consumption of butter has fallen; 
Whereas the aforementioned products must be deemed to be competing products, 
being comparable from the point of view of certain characteristics, in 
particular appearance and use; 
Whereas the laying down of marketing standards for the milk and non-milk 
products concerned with a clear and distinct classification accompanied by rules 
on designation will accordingly ensure the stability of the agricultural markets 
in question and contribute to the establishment of a fair standard of living for 
the agricultural population-, 
Whereas the main aspect of the products is their fat content; whereas the 
products with a fat content of between 20% and 95% by weight intended for human 
consumption make up the great majority of products on the market, and in 
particular of products intended for the ultimate consumer; 
Whereas a solution laying down a uniform classification for all the products 
involved will make it easier for the consumer to choose between products which, 
on the one hand, are comparable as regards fat content in general but, on the 
other hand, differ as regards the plant and/or animal fats used; 
Whereas the scope of the Regulation must be extended to ail competing products 
with a fat content of between 20% and 95% by total weight intended for supply 
without further processing to the ultimate consumer; 
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Whereas the possibility of manufacturing products with various fat contents 
should be maintained and, in order to avoid confusing the consumer, and in view 
of experience gained in the milk sector, the terms "butter" and "margarine" 
should be used solely for certain categories of products with a clearly defined 
fat content; 
Whereas, moreover, such a framework of Community rules will contribute towards 
the development of trade under conditions of fair competition; 
Whereas, in order to achieve the desired clarity, designations for all the 
products concerned should be laid down; whereas the reduction in the fat content 
must appear in the designation; 
Whereas this Regulation does not prejudice any future proposals by the 
Commission regarding attributes claimed; 
Whereas, as a result, provision should be made that only those products meeting 
the requirements of this Regulation may be supplied for final consumption; 
whereas the designations provided for by legislation in the Member States for 
products not having a fat content of between 20% and 95% by weight are not 
called into question by this Regulation; 
Whereas this Regulation must apply without prejudice to Council Regulation (EEC) 
No 1898/87 of 2 July 1987 on the protection of designations used in the 
marketing of milk and milk products^8*, as amended by Regulation (EEC) 
No 222/88(9), as lQ a|SO the case with regard to Community legislation in the 
veterinary and foodstuffs sectors aimed at ensuring compliance with hygiene and 
labelling standards for foodstuffs; 
(8) OJ No L 182, 3.7.1987, p. 36. 
(9) OJ No L 28, 1.2.1988, p. 1. 
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Whereas it is necessary to adopt certain provisions additional to those laid 
down in Council Directive 79/112/EEC of 18 December 1978 on the approximation of 
the laws of the Member States relating to the labelling, presentation and 
advertising of foodstuffs^10), as last amended by Commission 
Directive 91/72/EEC^11) ; whereas this involves, in particular, the indication 
of the total fat content and certain fat constituents composed of various plant 
and animal fats; 
Whereas, in order to implement the planned provisions, provision should be made 
for the possibility of amending some of the technical procedures or measures 
provided for in this Regulation to take account of technical and scientific 
progress; 
Whereas, in order to ensure the coherence of these arrangements, products 
imported from third countries should be subject to equivalent requirements; 
Whereas provision should be made for the Member States to lay down suitable 
checks and penalties in the case of infringements of this Regulation; 
Whereas a sufficient time limit should be provided for in order, on the one 
hand, to allow all products on the market to be adapted to the provisions laid 
down and, on the other hand, to allow stocks of packaging labelled in accordance 
with national legislation previously in force to be disposed of, 
HAS ADOPTED THIS REGULATION: 
Article 1 
1. This Regulation lays down marketing standards for: 
(a) milk fats (CN codes 0405 and ex 2106); 
(b) non-milk fats (CN code ex 1517); and 
(10) OJ No L 33, 8.2.1979, p. 1. 
(11) OJ No L 42, 15.2.1991, p. 27 
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(c) fats composed of plant and/or animal products (CN codes ex 1517 and 
2106), 
of a fat content of between 20% and 95% by weight intended for human 
consumption. 
The main milk raw materials used in the manufacture of the aforementioned 
products are set out in Annex I. 
2. However, this Regulation shall not apply to products which do not remain 
solid at ambient temperature (20 - 22* C), and which are not suitable for 
use as spreads. 
3. This Regulation shall be without prejudice to Regulation (EEC) No 1898/87 
or the provisions adopted in the veterinary and foodstuffs sectors to 
ensure that the products comply with hygiene and health standards and to 
protect animal and human health. 
Article 2 
1. The trade descriptions of the products falling within the groups of fats 
referred to in Article 1 shall be those specified In Annex i! without 
prejudice to the provisions of Article 4(2). 
2. Only those products defined in Article 1 which meet the requirements set 
out in Annex II may be supplied or transferred to the ultimate consumer or 
restaurants, hospitals, canteens or similar establishments. 
11 -
Article ? 
Rules on the packaging of the products referred to in Article 1 intended, in 
particular, to preserve their organoleptic characteristics, may be laid down in 
accordance with the procedure laid down in Article 10. 
Article 4 
1. In addition to the national rules laid down in accordance with 
Directive 79/112/EEC, the following information must be indicated on the 
labelling and presentation of the products referred to in Article 2(2): 
(a) the trade description as defined in Annex II; 
(b) the total percentage fat content by weight at the time they are used 
for the products referred to in Annex II with a fat content of less 
than 80%; 
(c) the plant, milk or other animal fat content, in decreasing order of 
weighted importance as a percentage by weight at the time they are 
used, for the compound fats referred to in Annex II, Part C; 
(d) an indication of the anhydrous milk fat, the butter fat and/or 
concentrated butter used in the manufacture of milk fats for use as 
spreads, referred to in Annex II, Part A; 
(e) "salted" in the case of a salt content of more than 0.1% by weight at 
the time of use for a product referred to in Annex 2, Part A; 
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2. Notwithstanding point (a) of paragraph 1, the trade descriptions 
"minarine" or "halvarine" may be used for products referred to in Part E 
of Annex II, point 6. 
3. The trade description referred to in point (a) of paragraph 1 may be used 
together with one or more terms to define the variety, origin and intended 
purpose. 
4. The information referred to in paragraphs 1, 2 and 3 must be readily 
understandable, easily recognizable, clearly visible and legible, and 
indelible. 
Art icle 5 
1. The labelling of the products defined in Article 1(1) not intended for 
supply to the ultimate consumer or restaurants, hospitals, canteens and 
other similar establishments shall compulsorily bear the following 
informat ion: 
(a) the trade description referred to in Annex I I or a description of the 
product ; 
(b) the net quantity in units of mass; 
(c) information allowing the batch to be identified; 
(d) the name or business name and address of the manufacturer or processor 
or vendor established in the Community. 
2. The information provided for in paragraph 1 must be indicated on the 
packaging, container or wrapper or on a label attached thereto and must 
meet the requirements referred to in Article 4(4). 
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Article 6 
1. Subject to the provisions of this Regulation, Member States may adopt or 
maintain national regulations laying down different quality levels. 
These national provisions must allow different quality levels to be 
assessed on the basis of criteria relating in particular to the 
organoleptic characteristics of the products and their physical and 
microbiological stability. 
2. The trade descriptions referred to in point (a) of Article 4(1) may be 
supplemented by a reference to the quality level peculiar to the product 
concerned. 
3. Member States shall take the measures necessary to ensure that checks are 
conducted on the application of all the criteria referred to in the second 
subparagraph of paragraph 1 for determining the quality levels. Regular 
and frequent checks shall extend up to the end product and must be made by 
one or more bodies governed by public law and designated by the 
Member State, or by an approved body supervised by the latter. 
Member States shall give the Commission a list of the bodies they have 
designated. 
Art icle 7 
Products intended for import into the Community shall comply with this 
Régulât ion. 
The Council, acting by a qualified majority on a proposal from the Commission, 
shall provide for derogations to take account of situations peculiar to certain 
third countr ies. 
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Artiçio 9 
Amendments to the Annexes may be made in accordance with the procedure laid down 
in Article 10 to take account of scientific and technical progress. 
Article 9 
The following shall be laid down in accordance with the procedure provided for 
in Art icle 10: 
(a) detailed rules for the application of this Regulation; 
(b) the analysis methods needed to check the composition and manufacturing 
characteristics of the products referred to in Article I; 
(c) detailed rules for the taking of samples; 
(d) detailed rules for obtaining statistical information on the markets in the 
products referred to in Article 1. 
Article 10 
In cases where reference is made to this Article, the measures in question shall 
be adopted in accordance with the procedure laid down in Article 30 of 
Regulation (EEC) No 804/68 and/or, where appropriate, Article 38 of Regulation 
No 136/66/EEC. 
Article 11 
Each Member State shall specify the penalties to be imposed in the case of 
breach of the provisions of this Regulation and, where appropriate, of the 
national measures relevant to its application; the penalties must be effective, 
proportionate and dissuasive. Member States shall inform the Commission of the 
penalties by 1 January 1994. 
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Article 12 
1. This Regulation shall enter into force on 1 January 1993. 
2. Notwithstanding Article 2(2), products on the market of a Member State on 
31 December 1992 not meeting the requirements specified in Annex II may be 
supplied or transferred until 31 December 1994. 
3. Notwithstanding Article 5, products whose labelling complies with national 
legislation in force before 1 January 1993 may be supplied or transferred 
until 31 December 1994. 
This Regulation shall be binding in its entirety and directly applicable in all 
Member States. 
Done at Brussels, For the Council 
The President 
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ANNE* 
Definitions of raw materials 
1. "Milk" means the product referred to in Article 2(1) of Council Regulation 
(EEC) No 1898/87. 
2. "Cream" means the product obtained from milk in the form of a oil-in-water 
emulsion of a minimum milk fat content of 10%. 
3. "Whey cream" means the product obtained from whey or from a mixture of 
milk and whey in the form of a oil-in-water emulsion of a minimum milk fat 
content of 10%. 
4. "Anhydrous milk fat" means the product obtained from milk, cream or butter 
by methods ensuring the practically complete extraction of water and of 
the dry non-fat extract of a minimum milk fat content of 99.8% by total 
weight and a maximum water content of 0.1% by total weight. 
5. "Butteroil" means the product obtained from milk, cream or butter by 
methods ensuring the extraction of water and of the dry non-fat extract of 
a minimum milk fat content of 99.3% by total weight and a maximum water 
content of 0.5% by total weight. 
Annex II 
[ Fat group Product categories 
Definitions Trade description Additional description of the category with an 
indication of the fat content in % by weight 
A. Milk fats: 1. Concentrated The product obtained frcmmilk, cream or butter by methods 
butter ensuring the extraction of water and of the dry non-fat 
Products in the form extract of a milk fat content of between 90% and 95%. 
of a solid, malleable 
emulsion principally 2. Butter The product obtained frommilk or cream of a milk fat content 
of the water-in-oil of not less than 80% and less than 90% and a maximum water 
type derived content of 16%, a maximum dry non-fat milk material content of 
exclusively frcmmilk 2%. 
and/or certain milk 
products, for which 3. Whey butter The product obtained from whey cream or from a mixture of whey 
the fat is the cream and milk and/or cream of a milk fat content of no less 
essential constituent than 80% and less than 90% and a maximum water content of 16%, 
of value. However, a maximum dry non-fat milk material content of 2%. 
other substances 
necessary for their 
manufacture may be 4. Dairy spread The product obtained frommilk, cream, butter, anhydrous milk 
added, provided these fat, butteroil or concentrated butter of a milk fat content 
substances are neither of more than 62% and less than 80%. 
of plant origin nor 
of animal origin other 5. Reduced fat butter The product obtained frommilk, cream, butter, anhydrous milk 
than of milk origin. or "three-quarter fat, butteroil or concentrated butter of a milk fat content 
fat butter" of no less than 60% and no more than 62%. 
17 -
Fat group Product categories 
Definitions Trade description 
B. Non-milk fats: 
Products in the form 
of a solid, malleable 
emulsion principally 
of the water-in-oil 
type derived from 
plant and/or animal 
fats suitable for 
human consumption, 
the milk fat content 
of which does not 
exceed 3% of the fat 
content of the final 
product. 6. Reduced fat dairy 
spread 
7. Low-fat butter or 
"half-fat butter" 
8. Low-fat dairy 
spread 
Concentrated 
margarine 
2. Margarine 
3. Fat spread 
Reduced fat 
margarine or 
"three-quarter 
margarine" Additional description of the category with an 
indication of the fat content in % by weight 
The product obtained frommilk, cream, butter, anhydrous milk 
fat, butteroil or concentrated butter of a milk fat 
content of more than 41% and less than 60%. 
The product obtained frommilk, cream, butter, anhydrous milk 
fat, butteroil or concentrated butter of a milk fat 
content of no less than 39% and no more than 41%. 
The product obtained frommilk, cream, butter, anhydrous milk 
fat, butteroil or concentrated butter of a milk fat 
content of no less than 20% and less than 39%. 
The solid, malleable product obtained from plant and/or animal 
fats of a fat content of between 90% and 95%. 
The product obtained from plant and/or animal fats of a 
minimum fat content of 80%. 
The product obtained from plant and/or animal fats of a fat 
content of more than 62% and less than 80%. 
The product obtained from plant and/or animal fats of a fat 
content of no less than 60% and no more than 62%. 
19 
Fat group Product categories 
Definitions Trade description Additional description of the category with an 
indication of the fat content in % by weight 
C. Fats composed of 
plant and/or animal 
products: 
Products in the form 
of a solid, malleable 
emulsion principally 
of the water-in-oil 
type derived from 
plant and/or animal 
fats, suitable for 
human consumption, 
of a milk fat 
content of between 
15% and 80% of the 
fat content 5. Reduced fat 
spread 
6. Low-fat margarine 
or "half-fat 
margarine" 
7. Low-fat spread 
1. Blended concen­
trated fat 
2. Blend 
3. Blended spread 
4. Reduced fat blend 
or "three-quarter 
blend" 
5. Reduced fat 
blended spread 
6. Low-fat blend or 
"half-fat blend" 
7. Low-fat blended 
spread The product obtained from plant and/or animal fats of a fat 
content of more than 41% and less than 60%. 
The product obtained from plant and/or animal fats of a fat 
content of no less than 39% and no more than 41%. 
The product obtained from plant and/or animal fats of a fat 
content of no less than 20% and less than 39%. 
The solid, malleable product obtained from a mixture of plant 
and/or animal fats of a minimum fat content of between 90% and 
95%. 
The product obtained from a mixture of plant and/or animal 
fats of a minimum fat content of 80%. 
The product obtained from a mixture of plant and/or animal 
fats of a fat content of more than 62% and less than 80%. 
The product obtained from a mixture of plant and/or animal 
fats of a fat content of no less than 60% and no more than 62%. 
The product obtained from a mixture of plant and/or animal 
fats of a fat content of more than 41% and less than 60%. 
The product obtained from a mixture of plant and/or animal 
fats of a fat content of no less than 39% and no more than 41%. 
The product obtained from a mixture of plant and/or animal 
fats of a fat content of no less than 20% and less than 39%. 
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IMPACT ASSESSMENT FORM 
Proposal for a Council Regulation laying down 
marketing standards for certain milk an non-milk 
fats and fats composed of plant and animal products 
réf.: VI/2950/91 
AIMS 
The proposal has been drawn up on the one hand to achieve the 
objectives of common agricultural policy, i.e. ensure the stability of 
the markets and a fair standard of living for the agricultural 
population, and on the other hand to protect the consumer. 
In the absence of Community rules, some Member States have Just 
introduced or are about to introduce divergent national positions 
concerning the definitions of some fat products which have already been 
manufactured for a long time (butter, margarine). 
Without restricting the development of new products and consumer 
choice, it seems possible to stop the fall in mi Ik product consumption 
and stabilize the market by establishing, for all competing products, a 
clear and distinct classification accompanied by rules on designation 
based on the fat content for all competing products. 
SECTORS OF BUSINESS 
Dairy producers and margarine industry and commerce. 
All firms are affected (small-, medium-, and large-sized) 
No particular geographical areas are concerned. 
IMPACT ON BUSINESS 
Business has to comply its products especially the labelling with the 
trade description laid down in the proposal. It has to be observed that 
a transitional period is provided to dispose of stocks of packaging and 
labelling which are no more in accordance with the requirements of the 
Regulation. 
ECONOMIC EFFECTS 
on employmentr the effects could be positive because the proposal 
allows the processing of several products which were not produced 
in sofTi® Member States 
on investment: idem 
on ihe competitive position of business: tho proposal provides a 
sw5tam whsch contributes to the development of fair competition 
<,ond i t i ons. 
3'. would be pos?ibie that coats »'is arisa for the commerce ccncsrning 
imported products. 
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SPECIFIC MEASURES: No. 
CONSULTATION 
The producer associations such as COPA-COGECA, ASSILEC, IMACE and 
EUCOLAIT agree with the laying down of Community standards for yellow 
fats. 
As far as the details of the proposal are concerned, and especially the 
main point of Annex II, these organisations have expressed themselves 
to be in favour of the use of the expressions "low" and "reduced" and 
of the words "butter", "margarine", and "blend" in the interspaces of 
fat content of 39-40% and 60-62%. 
BEUC (letter dated 25/06/91) wishes that the designations "butter" and 
"margarine" will not be restricted to products with a fat content of 
more than 80%. 
The Consumer Advisory Committee has also expressed its agreement with 
the proposal and declared on 16 October 1991 itself in favour of a 
modification of Annex II concerning the introduction of the term "3/4 
butter" and "half butter" and the equivalent in margarine and blends. 
The Foddstuffs Advisory Committee as well as the Committee for Commerce 
and Distribution have not been consulted. 
- 22 -
FICHE FINANCIERE 
(FF/91/027) 
DATE : 14.11.91 
LIGNE BUDGETAIRE : Chapitre B1-20 CREDITS 5.695 Mio ECU 
(P.B. 1992) 
2. INTITULE DE LA MESURE : 
Proposition de règlement du Conseil établissant des normes de commercialisation pour 
certaines matières grasses laitières et non laitières ainsi que les matières grasses 
composées de produits végétaux et animaux. 
3. BASE JURIDIQUE Art icle 43 du Traité 
4. OBJECTIFS DE LA MESURE : 
Etablissement des définitions et des normes de commercialisation pour les matières 
grasses à tartiner. 
INCIDENCES FINANCIERES PERIODE DE 
12 MOIS 
Mio ECU EXERCICE EN 
COURS (92) 
Mio ECU /' EXERCICE 
SUIVANT (93) 
Mio ECU 
5.0 DEPENSES A LA CHARGE 
- DU BUDGET DES CE 
(RESTITUTIONS/INTERVENT IONS) 
- DES BUDGETS NATIONAUX 
- D'AUTRES SECTEURS 
5.1 RECETTES 
- RESSOURCES PROPRES DES CE 
(PRELEVEMENTS/DROITS DE DOUANE) 
- SUR LE PLAN NATIONAL 
1994 1995 1996 1997 
5.0.1 PREVISIONS DES DEPENSES 
5.1.1 PREVISIONS DES RECETTES 
5.2 MODE DE CALCUL 
6.0 FINANCEMENT POSSIBLE PAR CREDITS INSCRITS AU CHAPITRE CONCERNE DU BUDGET 
EN COURS D'EXECUTION 
6.1 FINANCEMENT POSSIBLE PAR VIREMENT ENTRE CHAPITRES DU BUDGET EN COURS 
D'EXECUTION 
6.2 NECESSITE D'UN BUDGET SUPPLEMENTAIRE 
6.3 CREDITS A INSCRIRE DANS LES BUDGETS FUTURS 
OBSERVATIONS : 
M s agit d'une mesure visant la définition, la catégorisation et la dénomination des 
matières grasses à tartiner qui n'a en soi pas d'incidence financière pour le budget. 
ISSN 0254-1475 
COM(91) 462 final 
DOCUMENTS 
EN 03 
Catalogue number : CB-CO-91-527-EN-C 
ISBN 92-77-77853-9 
Office for Official Publications of the European Communities 
Lr2985 Luxembourg