Commission Regulation (EEC) No 2240/91 of 26 July 1991 amending Regulation (EEC) No 3846/87 as regards the product nomenclature for export refunds on pigmeat
Date: 1991-07-26
Institutions: European Commission
Subjects: agricultural product nomenclature, pigmeat













EUR-Lex - 31991R2240 - EN






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31991R2240

Commission Regulation (EEC) No 2240/91 of 26 July 1991 amending Regulation (EEC) No 3846/87 as regards the product nomenclature for export refunds on pigmeat  


Official Journal L 204 , 27/07/1991 P. 0016 - 0019 





COMMISSION REGULATION (EEC) No 2240/91  of 26 July 1991  amending Regulation (EEC) No 3846/87 as regards the product nomenclature for export refunds on pigmeatTHE COMMISSION 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 1249/89 (2), and in particular Article 15 (6) thereof,  Whereas a nomenclature for refunds was introduced by Commission Regulation (EEC) No 3846/87 (3), as last amended by Regulation (EEC) No 1436/91 (4); whereas that nomenclature should be amended to allow the differentiation of the refunds for certain  products according to their total bone and cartilage content;  Whereas the measures provided for in this Regulation are in accordance with the opinion of the Management Committee for Pigmeat,  HAS ADOPTED THIS REGULATION:  Article 1  The CN codes 0203 and 0210 of the agricultural product nomenclature for export refunds laid down in section 7 of the Annex to Regulation (EEC) No 3846/87 are replaced by the corresponding codes laid down in the Annex of this Regulation.  Article 2  This Regulation shall enter into force on 1 October 1991. This Regulation shall be binding in its entirety and directly applicable in all Member States.  Done at Brussels, 26 July 1991. For the Commission  Ray MAC SHARRY  Member of the Commission   (1) OJ No L 282, 1. 11. 1975, p. 1. (2) OJ No L 129, 11. 5. 1989, p. 12. (3) OJ No L 366, 24. 12. 1987, p. 1. (4) OJ No L 137, 31. 5. 1991, p. 21.    ANNEX  '7. Pigmeat       CN code  Description of goods  Product code         0203  Meat of swine, fresh, chilled or frozen:      Fresh or chilled:   ex 0203 11      Carcases and half-carcases:   0203 11 10        Of domestic swine  0203 11 10 000  ex 0203 12      Hams  (legs), shoulders and cuts (parts) thereof, with bone in:          Of domestic swine:   0203 12 11          Legs and parts thereof      With a total bone and cartilage content of less than 25 % by weight  0203 12 11 100     Other  0203 12 11 900  0203  12 19          Shoulders and parts thereof      With a total bone and cartilage content of less than 25 % by weight  0203 12 19 100     Other  0203 12 19 900  ex 0203 19      Other:          Of domestic swine:   0203 19 11          Fore-ends and parts  thereof      With a total bone and cartilage content of less than 25 % by weight  0203 19 11 100     Other  0203 19 11 900  0203 19 13          Loins and parts thereof      With a total bone and cartilage content of less than 25 % by weight  0203 19 13  100     Other  0203 19 13 900  0203 19 15          Bellies (streaky) and parts thereof      With a total bone and cartilage content of less than 15 % by weight  0203 19 15 100     Other  0203 19 15 900           Other:   0203 19 55            Boneless:       Legs, fore-ends, shoulders or loins, and parts thereof, derinded and defatted, with a maximum layer of 3 mm fat, vacuum packet (1)  0203 19 55 120     Other legs, fore-ends, shoulders or loins, and parts thereof (1)  0203 19 55 190     Bellies, and  parts thereof, derinded and defatted, with a maximum layer of 7 mm fat, vacuum packet (1)      With a total cartilage content of less than 15 % by weight  0203 19 55 311     Other  0203 19 55 319     Other bellies and parts thereof, derinded (1)       With a total cartilage content of less than 15 % by weight  0203 19 55 391     Other  0203 19 55 399     Other  0203 19 55 900     Frozen:   ex 0203 21      Carcases and half-carcases:   0203 21 10    Of domestic swine  0203 21 10 000  ex 0203 22       Hams (legs), shoulders and cuts (parts) thereof, with bone in:          Of domestic swine:   0203 22 11          Legs and parts thereof      With a total bone and cartilage content of less than 25 % by weight  0203 22 11 100     Other  0203 22 11 900   0203 22 19          Shoulders and parts thereof    With a total bone and cartilage content of less than 25 % by weight  0203 22 19 100     Other  0203 22 19 900  ex 0203 29      Other:          Of domestic swine:   0203 29 11          Fore-ends and  parts thereof      With a total bone and cartilage content of less than 25 % by weight  0203 29 11 100     Other  0203 29 11 900  0203 29 13          Loins and parts thereof      With a total bone and cartilage content of less than 25 % by weight  0203  29 13 100     Other  0203 29 13 900  0203 29 15          Bellies (streaky) and parts thereof      With a total bone and cartilage content of less than 15 % by weight  0203 29 15 100     Other  0203 29 15 900           Other:   0203 29 55             Boneless:      Legs, fore-ends, shoulders or loins, and parts thereof, derinded and defatted with a maximum layer of 3 mm fat (1)  0203 29 55 120     Other legs, fore-ends, shoulders or loins, and parts thereof (1)  0203 29 55 190     Bellies and parts  thereof, derinded and defatted, with a maximum layer of 7 mm fat (1)      With a total cartilage content of less than 15 % by weight  0203 29 55 311     Other  0203 29 55 319     Other bellies and parts thereof, derinded (1)      With a total cartilage  content of less than 15 % by weight  0203 29 55 391     Other  0203 29 55 399     Other  0203 29 55 900  0210  Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal:      Meat of swine:   ex 0210 11       Hams, shoulders and cuts (parts) thereof, with bone in:          Of domestic swine:            Salted or in brine:   0210 11 11            Hams and parts thereof      With a total bone and cartilage content of less than 25 % by weight  0210 11 11  100     Other  0210 11 11 900           Dried or smoked   0210 11 31            Hams and parts thereof:      'Prosciutto di Parma', 'Prosciutto di San Daniele' (2)      With a total bone and cartilage content of less than 25 % by weight  0210 11 31 110      Other  0210 11 31 190     Other      With a total bone and cartilage content of less than 25 % by weight  0210 11 31 910     Other  0210 11 31 990  ex 0210 12      Bellies (streaky) and cuts (parts) thereof:          Of domestic swine:   0210 12 11           Salted or in brine      With a total bone and cartilage content of less than 15 % by weight  0210 12 11 100     Other  0210 12 11 900  0210 12 19          Dried or smoked      With a total bone and cartilage content of less than 15 % by weight   0210 12 19 100     Other  0210 12 19 900  ex 0210 19      Other:          Of domestic swine:            Salted or in brine:   0210 19 40            Loins and parts thereof      With a total bone and cartilage content of less than 25 % by weight  0210  19 40 100     Other  0210 19 40 900             Other:   0210 19 51              Boneless:      Hams, fore-ends, shoulders or loins, and parts thereof (1)  0210 19 51 100     Bellies and parts thereof, derinded (1)      With a total cartilage content of  less than 15 % by weight  0210 19 51 310     Other  0210 19 51 390     Other  0210 19 51 900           Dried or smoked:              Other:   0210 19 81              Boneless:      'Prosciutto di Parma", 'Prosciutto di San Daniele', and parts thereof  (2)  0210 19 81 100     Hams, fore-ends, shoulders or loins, and parts thereof (1)  0210 19 81 300     Other  0210 19 81 900'