ARCHIVES HISTORIQUES
DELACOMMISSION
COLLECTION RELIEEDES
DOCUMENTS "COM"
COM(77)406
Vol.1977/0133

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COMMISSION OFTHEEUROPEAN COMMUNITIES
/
COM(77)406final.
Brussels.11August1977
Proposalfora
COUNCIL DECISION
adopting aconcerted-action projectsoftheEuropean
EconomicCommunityinthefieldofphysicalproperties
offoodstuffs
(submittedtotheCouncilbytheCommission )
f<7/,wV"''M
V
C0M(77)406final.

i
C0NTENT3
page
I#INTRODUCTION 1
II.DEFINITION OPTHEPROBLEM 2
III.PROPOSAL RELATING TOTHEPROPOSED PROGRAMME 2
(A)Generalconsiderations 2
(B)Preparation oftheproject••definition
ofrequirements... 3
(c)Researchthemes .4
(D;Fieldofapplication . 7
(E)Data"barik^ 7
IV.DURATION OFTHEPROGRAMME 7
V.IMPLEMENTATION OPTHEPROGRAMME 8
VI.TOTALFINANCIAL COST 8
9
13
14•PRELIMINARY DRAFTCOUNCIL DECISION
AnnexAtothedraftCouncildecision'
AnnexBtothedraftCounoildeoioion

I. INTRODUCTION
Inevery country intheworld ,Man *nfood Isbomg provided toan
increasing extent "bythefood industry andthis dependence canonly
become greater inthefuture# Inconsequence ,theimportance ofthe
food industry asaneconomic sector ,which isalready considerable onthe
Community level andeven more boontheworld level ,should intensify .
Thedevelopment ofthisindustry isconditioned "bythat ofitstechnology
which itself depends ontheresearch efforts devoted toit#
Prom recent surveys ,such asthe onewhich theCommission oftheEuropean
Communities carried outin1973 »itemerged that with 6150research
workers andapproximately $300 million ,i.e,,0#3-0#5 /°ofthis sector 's
turnover ,theresearch effort intheCommunity wasquite inadequate
andconsiderably below that intheother economio sectors ofcomparable
size# f.
This overall inadequacy ismade still worse bythefact that the
research centres areallbofarapart andbythealmost general absence
ofcooperation among them# Inspite ofeverything ,itshould besaid
that theeffeots ofthis situation aredifferent according towhether
oneconsiders thelarge food firms andinparticular themultinational
companies ,with resources which onthewhole areadequate ,orthesmall
andmedium-sized undertakings ,whose research facilities orevery limited
Asaresult ofthis Burvoy ,theCommission took several measures designed
topromote cooperation betv;een theresearch centres and ,ifpossible ,
thecoordination oftheir work onindustrial food technology# .
Theproposal fora.research programme isinthis context andis
consequent upon arequest made bytheSwedish delegation inCOST# It
relates tothephysical properties offoodstuffs andconstitutes the
first phase ofacoordination projoot inthis field# Thesecond phase
will bopresented within thenext fewmonths andwill concern the
organoleptic andnutritional properties ofthese ocoanodities#

II.LEFIiriTIOîT OPTITOPROBLTM
Agriculturalproductswhicharousedin'thomanufacluro of£oorlzcxuzz
aresubjected -toaBeriooofextremely' powerful andvariedphysicalor
chemicalstresses and"thusundorgoveryconsiderable changes *Inspite
of-thestateofdevelopment ofresearchfacilities ,itisvorydixTicult
toknowhowtherawmaterialreactsphysically duringthesechanges,
eventhoughthisknowledgeisakeyfactorinthedevelopment of
techniques andequipment ,asalsoaretheorganoleptic ,toxicological
andnutritional characteristics ofthefinished products.
Thereareagreatmanystudiesinthisfield "buttheresultsarerarely
available or,v/henavailable ,difficult tointerpret ,sincetheywere
carriedoutbymethodswhichinmanyoaseswereempirical .Furthermore ,
thelaboratories workindependently ofeachother.Again,studies on
thissubjectarethemselves includedinmoreextensive programmes ,
withtheoonsequence thai)^scientistssometimesfailtopublishthe
resultsor,whentheydoso,theirmethodsofinvestigation arenot
sufficiently welldescribed forittoadvantage theresultspresented to
beutilized.
III.PROPOSAL FORTHEPROGRAM
A.General
Thefoodindustryiscurrently undergoing achange,withashiftfrom
anempirical basisforitsoperations toascientifio basis.
Improvement indesignmethodsforitsequipment andintheimplementa­
tionandcontrolofitstechniques isachievedthroughknowledge of
..theproperties ,mainlyphysioal ,oftheproductsthatitprocesses
•andmanufactures . .'.<
!-Inaddition ,physicalproperties playanimportant roleinthe
objective description ofthequalityofthefoodproposedtothe
consumer .

Theaimoftheresearch progra-nmc istomakeavailable tothefood
industry (andtopublicanduniversity researchcentresand
manufacturers ofequipmentforthis-sector)datarelatingtotho
physicalproperties offinishedfoodproductsorfoodsinthe
courseofindustrial processing .
Theinterests ofthefoodindustry herecoincide withthoseofthe
designers andmanufacturers ofitsequipment andconsumers ,whowant .
to"boassuredofafoodproductofuniformly highquality#
Thisaccountsfortheconsiderable interest shownbymostofthe
expertsoftheWorkingPartyappointed "bythecountries participating
intheworkofCOST.Moreover ,similarworkhasalreadybegunin
Europeanditisessential tostimulateitbyproviding appropriate
international support#
V
Itshouldbestressedthatthisprogrammes
•-cannotbeimplemented withoutinternational cooperation ,
–canbeginveryrapidly#
Preparation oftheproject Definition ofrequirements
Althoughthesurveysperformed inGroatBritainandinPrance,
together withtheinformation provided bytheexpertsoftheworking
party,hadalreadyanswered someofth©questions involved ,many
detailsoftheserequirements remaintobeclarified# TheCommission
therefore carriedout,fromMaytoSeptember 1976»asurvey^amongall
researchcentres,exceptbelonging toprivateindustry ,inthe
Community countries#
«
Thissurveymadeitpossible :
–toselecttheproducts andproperties fortheinitialprojects
••toestimatepartoftheresources alreadycommitted ,
–toidentifythecentresalreadyworkinginthisfieldandwilling
toparticipate inaconcerted aotion#
ACOSTdocument 46/77

Research Thomas
Theproperties to"bostudiedwereDelectedinthelightof:
••theresultsofthesurvey(numberoflaboratories andcountries
involved,amountofresources involved),
–thepractical importance oftheproperties forindustry ,
–therelativedifficulty withwhichthevariousproperties lent
themselves toeffective coordination *
»
itheseproperties are: -
–rheological properties ,
–wateractivity ,-
•-thermalproperties#
1*Rheoloftical properties (themeAl)
Therheological properties coverviscosity ,consistency ,plasticity
malleability and,ingeneral,allthemoohanical characteristics of
productsinthefollowing forms:
«-liquid :milk,whey,sweetened juices,etc.,
–paste :cerealdoughs(forbiscuitmaking,"breadmaking,
production ofpasta)freshandfermentedcheeses,
butter,etc.,
–semi–solid:boiledcheeses,biscuits ,snacks,eto.
Knowledge oftheseproperties isextremely important for:
–designing equipment forpumping,mixing,kneading ,moulding ,etc.
theproducts concerned ,
»estimating objectively theorganoleptic qualitites ofthese
products ,byestablishing correlations betweenthesequalities
andcertainmeasurable rheological properties .

eB9pr0pori,ioc muntbod&torainad uaafunctionofmanyparaotwa :
composition (forexample,consistency ofacheesedependingonits
fabcontent),temperature ,proviouoprocessingundergone "bytho
product(kneadingofapasta),etc#
2»Wateractivity (themeA2)
Sheactivityofthewaterinaeubstanceisgivenbytherelations
•J-Î.
pisthewatervapourpressurewithwhichthesubstanceisin
equilibrium ,and '
p'isthevapourpressureofpurawateratthesametemperature.
Thewateractivitythuscharacterises thestateofthewaterina
product.2-hisstateisrelatedtoitswatercontent,butalsoto
thenatureoftheproductanditatemperature.Aproductwhich,
withthesamewatercontentandatthoocmetemperature ,possesses
alowerdegreeofwateractivitythaaanotherissaidtohomore
hygroscopic,©lispropertyisduetothefactthatthesubstance
hasstrongerphysical-chemical bondswiththewater®
Ehewateractivity,expressedintheSmnofsorptioncurves,isof
considerable technological impolite*inthofoodindustries.
Itinfluences !
-thecapacityofaproducttobecomereWdified orrehydratedin
anatmospherewithagivenhumidity;knowledgeofthispropertyis
essentialforthestorageofdry-orsemi^rproductsandforthe
designofpaefcagings andstoragepromises,
-theintensityofthereactioncausingdeterioration ofthe
nutritional ,hygienicandoreanoleptioqualitiesoftheproducts
taringproductionr.adstor.i~?1heneothoefforttooUtainoptimm
watercontent,
-thesuitabilityofproductsfordryingandthodesignofdryers.

3.Thermalproperties (themeA3)
Thermalproportion areinvolvedwhonovoritinnecessarytochange
"thoteraperature ofa-product,i.e.,heatitorcoolit.
Thermalproperties areInterrelated bythefollowing ecruation :
La«=■
op
wherea«thermaldiffusivity ;L«=thermalconductivity ;c«enthalpy
andp«density. ■'
Thethermalproperties whichwillbechieflyconsidered inthis
programme arespecificenthalpy andconductivity .
–Specificenthalpy thequantity ofheatto"boprovidedperkilogram
ofproductwhentheproduct *stemperature varies "by1°C.Itmust
thusbeknownwhencalculating refrigerating machinecapacity or
heatconsumption involvedinthecoolingorheatingofproducts#
'Wherefoodstuffs areconcorned ,thodifficulty isthatthespecifio
enthalpyvariesextensively withtemperature ,particularly during
achangeofstateofwater -(towards0°C)orfats#
•Itisthusimportant toknowforeveryproductthecurveof
specifio enthalpy asafunction oftemperature .
Thermalconductivity corresponds tothecapacity ofaproductto
transmitheat:likemetals,foodstuffs areconductors tovarying
degrees.Someofthemaretrueinsulators .Knowledge ofthis
propertyisveryimportant forcalculating theduration ofheating
.orcoolingoperations ,sinceitdetermines therateofheat
propagation betweentheheatBourceandthecoldSource.
Determination ofthethermalproperties isveryimportant :
•forthedesignofcoldroomsandfreezing ordoep-rfreezing ,
defreezing ,cookingandsterilization plant;
9fordetermining thoaolidandliquidfractions ofwaterand
fataintheproduots asafunotion ofthotomporaturo *

V
H.oM ofArr&l ication
Forsaoh ?Stheproperties ^ooen &'.fieIdofapplication h-cjborm .
defined asafunction ofJ
•*■the survey reuults
~the eoo3 ?.owio imporbs /ioooftheproducts# '
.Hiephysical properties chosen will accordingly be'studied inthe
following foodstuff si
X*Kheology ofroilk pro&uc'ts
i
ofsweetened jandcereal products
offruit –aridvege table–basodproducts®
i
■' ■2«Water activity in ■■
sweetened and cereal products '
fruit ™andvegetable–based products' <
meat products# ... - •
•-» •
3*Thermal properties "■v'
offruit «™andvegetable –bss<jd .products ,.•
ofmeat 'products
offish–"based products .
E»Data bank sthedata ass$mbla& "bythoIfebcr&iories vrill "beprocessed
endstandardized "bythe sub«ccsninittees an&thou stored inadata
"bank inaccordance with theinstructions of'tha Coordinating
OommittoQ » • • .• ;;
♦ *•
Thecentre which will )be .responsible for'setting uparidmanaging the
data bank vd.ll also have toredistribute the data tothe research
centres participating intheprogramme and ,litaccordance with a
procedure to'belaid dovm subsequently ,.toallupfcrs efthese data#
Inview ofthedata processing methods to "boused inclassifying the
data ,itisintended tohave these data processed bycomputer andto
entruGt thework totheLuxembourg Computer Centre *
IV«DUPLATTOÎT OFTUS PROGR AÎ-KE ■
Itisproposed that thie programme beimplemented ovor aperiod of
three yoaro .

V.ΪΓΤΡΙ/ΕΜΕ!ΓΓΛΤΙΟΓΙΟΓ-'ΠΙΕΡΗΟΠΠΑΓΜΕ
Theprojectisimplemented asaconcerted –action.lloiv-mem'bor countries
vd.ll "beinvitedtoparticipate .
VI.TOTALOTANCIAL COST
Thetotalfinancial costoftheresoarch carried outinthisfieldin
themembercountries isassessed at7*5millionu.a.overaperiod •*;
ofthreeyears.Thisfigureis"basedontheestimates communicated
"bytheexpertsoftheannualtotalcostofthecurrentresearch
projects.
ThesurveyhasshownthatinalltheMemberStatesresearchinstitutes
shouldparticipate inresearchin'thethreefieldsconcerned.
- ■
Thepossiblesetting-up andmanagement ofadata "bankbytheLuxembourg
Computer Centreisnotinoludedinthisaraount.

yun-raxi
■, /oouiicn^décision
- 'L2J .
adoptingaconcerted–aotionprojectofthoEuropean Economio Community
inthefieldofphysicalproperties offoodstuffs
THECOUNCIL OPTHEEUROPEAN CCM'-imJITIES ,
HavingregardtotheTreatyestablishing theEuropean Eoonomio Community ,
andinparticular Article235thereof;
i
i
Havingregardtotheproposal fromtheCommission }
HavingregardtothoOpinionoftheEuropean Parliament :
;■ J ;
WheroaspursuanttoArtiole 2oftheTreatyestablishing theEuropean
Economio Community theCommunity hasthetaskofpromoting thoughout
theCommunity aharmonious development ofeconomicactivities ,a
continuous andbalanced expansion andanaccelerated raisingofthe
standard oflivingj
WhereastheCounoilemphasized initsResolution of14January1974
concerning aninitialoutlineprogramme oftheEuropean Communities in
thefieldofscienceandtechnology thatanappropriate approach should
beadoptedtowardsthowholerangeofavailable waysandmoans,includig
jointprojects,and,wheneveritprovesdesirable ,theassociation of
non-member States,especially EuropeanStates,wouldhavetobemade
possible :

«•10**
llhcrc@a th©Council initoResolution of14 4c.cci.-n -J.vot^e
Ccrxmrity 2~r: -M-luH -''::nihotr.r'ccfcns^rin ;*,rtf.th rr^lf-tC'.nco oft'"o
Scientific anlTeohaical Keocarch Coaaittce (CKSS !?),t!:etrn*recr:ivo
coordination cfmtional policies inthefield ofscience endtcclraolofyj
tfh©rcc,n aconcer "c ionproject forCommunity rcDocvrch inthefield
cfindustrial foc-d te.chnolosy islikely tocontribute 'botheachieves cut
of -theabovonorvt ioned objectives ?fandinparticular isor©econaaia use
ofnational rcacurccc ;
Ifherces theMcsibsr States intend ,within .thepunri g**cftherules and
procedures applicable totheir national pro^Te-nvnen ,tocarry cutthe
research described inAnnex Aaiilereprepared toinclude itwiihin the
framework ofooordincii cn/atCoDEunity level overaperiod ofthrco
yearo ; /
Vhercas theexecution ofthe research work asdeacribad inAnnex Arequires
afinancial outlay ofcone esvon andahalf Billion units ofacccturt onthe
part oftheHember Stated taking part thereont
t
I
Hhereau theTreaty doea notprovide theneceacary poveroj
Having connidercd theOpinion cfCS3ST concern !^ theproposal frna
theCoEmioBioxi }
HASDECIDED A3FOLLOWS *
Article 1
TheCoontuaity shell carry outeveraperiod ofthree years aconcertcl-acti
project inthefield oftheproperties cffoo&etuffE *
This project chall consiet ofthecoordination atComnuity lev">l ofthe
research work specified inAnnex Atwhich shall form part oftherational
recearch pro,"rnr»?acc ofthe Hetaber States#
•mémm»– m»iw.*«uwu#
The Cotwaiaaion olvsll beresponsible forcoordination#

«M11W»
Ρν*--Ί^3
Inorder "tofacilitate th«perfoxaanec oftheprojectthereItsTicrobv
entahliched aCcraaitt*e farerncerfce'J*"&ction ontheKiyeical Prcwa-Lir.n of
Foodstuffs (hereinafter called"ffiieCccsnlitoe")# Aprojectle.?/lcrtftall
Tboappointed hytheCoajaiBSion "byacreeaentviththeCtsnd-frvee *Hotih&ll
inparticular asoierttheCorcrtiBfiion inlistacJccc?coordination#
Ihet«rc9efreference andcomposition ofthioCccssittee arelaiddotm
inAnnex£♦
TlieCcsamittee shalldrawupitsovrarulesofprooodure# Secretarial
cervicesfortheCosaittce ohall "beprovided T>ythaCcaraiesion#
/Article4
(a)Inaccordance vith&procedure whichehall"beleiddcnmlythe
Ccaiaisaion l?ya^eocieniviththeCcanittee,thopartioipatin#Statsa
oliallregularly exchangeallrelevantinformation concerning the
perfonaance oftheresearch forsiing -ihoenbjjectoftheconcertedi-action
project*
TheyBhallInaddition endeavour toprovidetheCcsaniotsion vdth
infoiroation relatingtotheresearch plannedorperformed "bybodies
Khicharenotundertheirauthority *
Thisinformation ©hallT>etreatedusconfidential iftheMember
Statewhichcoammicatoa Itsorequests *
("b)!TheCamissionchalldrawupannualprogressreportsonthehacio
oftheinformation provided endchalleondthceatotheKosherStates.
(c)Attheendoftheperiodofcoordination ,theCoKaiesion shall,Vy
e/jrcaracTit VTiththeCoKssittee,BendtotheKenberStatetaandtothe
'European Parlis\nent areportontheperformance androrultcfth®
project*ToeCosraieeion Bhallpublishthiareportcixraonthaeftor
ithas"beeneerrttotheMemberStates,exceptwhereaKeaaJxirState
o'ojectsii Inthiaevent,thereportciall "beclir/triinter!
requestonlytotheInstitutions andundertakin^o woxlcinjonxocer»voli
thickjustifies accesstotheresultsofthereoe.^rchunderthe

•M12+*
Ccarjutiity conc©r*«il«*acfclou project;# TheGoi^l;-r,ion.ur.ynrftcarrarsrc
corctsttocrtfrars*t'tattMsreportrsn-aiasc-r-ifilcntial «:::!isnet
disclosed "tothirdpartias *
Art1cl05
Inaocorclaaca withtheprovieiona laid i:iArticle ?;£t>oftho
Treatyccrfcrthlishirvj theESC,theCeoEmsity riayconclvrlo e.cresmerrta
vithothot*Statasparticipating inEuropean cooperation intho
fieldofscientific aadtechnical research (JOSif)withavio%*to
erfcerktitt# thecoordir&tica formingth®sxib^octofthisDecisionio
■feharesearch ,carried cmtiincmchStutess*
2»ffiioCocmidsion isherebyauthorised toopsnnegotiationo tritha
viewtoconcluding esreesaottts asrcforradtointlmproeodiiw :
paragraph *
Article6
ThisDecisionchallenterintoforceonthadayofitepublication ,in
theOfficialJournalofth©European Cccorruniti^s#
Donaet
•forth»Council
ThePrcaidoat

Armey.Ato\v.np.zr .T
•",''.)CouncilDeoision onaprogramme ofresearch
intothephysicalproperties offoodstuffs (conoerfced-action )
Choiceofthemes . Apportionment ofresearch work
amongtheMemberStates
ObdtJ^JHMteSWc ;raoo« -j»ir» -raP-o
du,BbPPif&H-
W oG*op.<D£g2.®B.^8"VJSfVp.MB
U>
1*Hheolo,t.y oflicmidfoods
(viscosity )
1.0noparticular product χx X X
1*1milkproducts■jCX XXXX
.1*2sugarproducts •χX X
1*3cerealproducts xXXX XX
1*4products "basedonfruit X XXX
2,Sorption (wateractivity ;
2.0noparticular product
2.2sugarproducts
2»4products "basedonfruit•
2,6meatproducts
3*Thermalproperties
3»0noparticular product XXX
3«4products basedonfruit χ XX
3.5products basedonvegetables χ XX
3.6moatproducts XXX X
3»7products basedonfish χX X .
X
X
XXX

ywfpVTT . p.*j->/«J;*'/JiAJj}-"^.».►•^.•.%'i' *i•».'-■».i–.»•«F ••«'•.-\yA
hvziöiiKiöjectiu®iefelucrnnraxcALFnorsisra op
rooïEuTjreTî
TnirtrtofreferenceandcmpoflxtloncfthaC{TC»itt«aforCrocor*.*vVAct:Ien.
ontheVivrtioslrror»^rti«0 ofFoe??stuffs
1**ThoCcîtnittrj»nhallr
1.1contrj/butotothooptimum£raplcaontaiion oftheprojectoyfiivin#
itsopiniononallaepootaofit3progresaj
1.2evaluatetherecultaanddrawtheconolusiono rcraxfUry *their
1*3"beresponnihlefortheexchangeofinformation providedforin
Article4(a)ï
1*4monitorthaprc/rreaaofnationalrcncarchirorkcarriedoutintha
toinfluonceitoacccapliûluaant ;
1#5mtsceotguidelinestotheprojectleaderj
1*6havetherighttoBetup,inrecpectof©s.chofthothreephysical
proporticadefinedinAnnexA,aeubconsnlttee toenaurethatthe
progranneioproperlyimplemented*
2*Hiereportsare!theopinionsoftheCaamittceohall"beccammnicated
totheCoasiesion andtheparticipating States*53ieCosraissicn
shallforwardtheseopinionstoCEK5TP.ndSCAT?.
3*ThoCommitteeehallconsistofthepersonaresponsiblefortheccorO–
,inationofthanationalpro^ranncsappointed "bythoparticipcti :-[;
Statesandoftheprojectleader*Keabersnayforthejurationof
theconcerted-action projectbeticcunpaniodtyexports,ciibjectto
anaxiamoftiroexpertsperparticipating Sisto*application;/
terersponniTale fo
Beetorvheretheooncericd-actioa projectlice,inparticularry
i
'keepingstbrcwrrfccfscientific rndtechnicalfl«velorn*rrtalikrly

*•1*3***
An&tixivffterracfcffioos?^t>etc-roisatoclprwoiurely "byIdadc.-.th
orrtoisftatim oriftheKcriberStatevhidi*r?wcir!t«ylhin*e7w>trt«
thathabe'jreplace<U HianncceGonrBhallfcaappointedfortho
unexpired poriodofthacriminaltors#

FINANCIAL RECORD SHEET
1»Relevant budget heading cods :Ch&pier B3T»rterit 3371 *
2*Title ofbudget heading !
Multiannual research anddevelopment programme oftheEuropean
Economic Community for aconcerted-action project relating tothe
coordination ofresearch onthephysical properties offoodstuffs
1
•andthesetting-upj ofadata banki '
*•^egal basis :
-Article 235 oftheEEC Treaty •
-Council Resolution ofl*fJanuary (OJC7;of29January 197*0 on
thecoordination ofnational policies and thedefinition of
projects ofinterest totheCommunity ittthefield ofscience
andtechnology . '
ft.Description ,objective andjustification oftheproject
H.l ,Descriptions
Theprogramme presented constitutes thefirst -part ofmore exten­
sive research programme inthefield ofindustrial food technology •
Itconcerns thefollowing three physical properties offoodstuffs :
-rheology
-water activity
-thermal properties *
H.2«Objective :
Toenable theCommunity toaccomplish thetasks assign sdtoitby
Article 2oftheEECTreaty ,i.e. ,promote .harmonious deve-XopncaS ;
ofeconomic activities ,continuous midbalanced expansion and r>c-

celorated raisingofthestandard ofliving,moreparticularly by
providing scientific andtechnical assistance withaviewtoacqui­
ringbetterknowledge ofthephysical properties offoodstuffs ,es­
pecially duringtheirpreparation ,whichwillenabletheirquality
tobeimproved andtested.
Thebenefitstobederived "fromtheprogramme willinclude:
.
-prospecting anddevelopment ofnewmarketsforagricultural pro-
andfarmers ;
-formulation ofreference standards inthefieldoffoodstuffs .
4.3.Justification i '
Thedirectobjective ofth.e ■proposed research workistosatisfythe
needsofthefoodstuffs industries ,theirequipment manufacturers and
specialized research centres.
Coordination ofresearch inthisfieldisnecessary atCommunity
levelinordertoincreaseitsefficiency .
>.*•*
5.Financial implications
5.1.Multiannuar implications atconstant prn.ceB:ducts; •j.
-development oftheindustrial foodsectorinlinewiththeCoramu-
»
nity8otherpolicies ,especially thoseofbenefittoconsumers
Totalexpenditure 250OCOu.a$*
1978
1979
198077328
83520
8912877000
84000
89000.
•250128 250000
*T9.thistotalwillbeaddedanycontributions bynon-member States
whichmaytakepartintheprogramme#

5«2.1978requirements :
Totalexpenditure budgeted for:77000u.a.
Thistotalisbroken downasfollows :
«•expenditure ontemporary secretariat staff: 10800 -.
-projectleader'scontract 22630u...
-administrative expenditure (formalandother
meetings ) 28404u.a.
Total: / v'• 884u.a.
25%reserve ':/ 15444u.-?.
Total77328υ·'·
i.e.,app. Z1Q00_«i2 ;
Thietotalcomprises :
«•fortheConcerted ActionandManagement Committee :9national
experts-2two-daymeetings peryear: 6100u.i»
-forthesub-committees :3sub-committees comprising
3national experts-2two-daymeetings peryear: 6100u.--«
5»3»Methodofcalculation
Sincetheexpenditure tobeincurred variesinaccordance -withthe
qualifications oftheexperts ,nostandard methodofcalculation •
canbelaiddownforthewholeofthesectorconcerned .
Inanycase,theConcerted ActionCommittee isconsulted aboutthe
allocation ofthefundstobecommitted .
6.Typeofcontroltobe.applied
Suchcontrolwillbeinaccordance withtheCortimicsicn **>UoU*1
arrangements .

-ftc-us® ofappropriations aocmirift •from the participatio nof
non-rr,smber countries
Theremarks onBudget item 3911 ofthepreliminary draft General
Budget forthefinancial year 1978 provides forsuch re-use .
BUDGET
1*Coordination ofthe work
9experts -2two-day .meetings
'per year (travel expenses and
subsistence )Emmirn /u.a .
6100for 3yenrs /u.n ,
19660
Sub-committees
3sub-committees each comprising
of3experts -2two-day meetings
peryear '' ;gioo
Secretariat ' ...
1project leader ,half-time 22680 '
1secr3tary ,half-time 10800 '
Organization ofmeetings -miscellaneous 15200
<. TOTAL ..61880
Reserve (25$ )1547$
TOTAL •
or.77350
7700019660
73000
34800
52200
199 400
49850
249 250
250000