Commission Regulation (EC) No 507/2002 of 21 March 2002 amending Regulation (EC) No 2331/97 on special conditions for granting export refunds on certain pigmeat products
Date: 2002-03-21
Institutions: European Commission
Subjects: export refund, meat product, pigmeat, product quality

L 79/12

EN

Official Journal of the European Communities

22.3.2002

COMMISSION REGULATION (EC) No 507/2002

of 21 March 2002

amending Regulation (EC) No 2331/97 on special conditions for granting export refunds on certain
pigmeat products

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European
Community,

Having regard to Council Regulation (EEC) No 2759/75 of 29
October 1975 on the common organisation of the market in
pigmeat (1), as last amended by Regulation (EC) No 1365/
2000 (2), and in particular Article 13(12) and Article 22
thereof,

Whereas:

(1)

(2)

Commission Regulation (EC) No 2331/97 (3), as last
amended by Regulation (EC) No 2882/2000 (4),
lays
down quality criteria to be met for the granting of
export refunds on certain pigmeat products.

Commission Regulation (EEC) No 3846/87 of 17
December 1987 establishing an agricultural product
nomenclature for export refunds (5), as last amended by
Regulation (EC) No 488/2002 (6), lists the pigmeat prod-
ucts on which export refunds may be granted.

(3)

(4)

The product codes listed in Annex I to Regulation (EC)
No 2331/97 must be brought into line with recent
amendments to Regulation (EEC) No 3846/87 and
quality criteria must be set for products covered by CN
codes 1602 41 10, 1602 42 10 and 1602 49 19.

The Management Committee for pigmeat has not deliv-
ered an opinion within the time limit
set by its
chairman,

HAS ADOPTED THIS REGULATION:

Article 1

The entries relating to CN codes 1602 41 10, 1602 42 10 and
1602 49 19 in Annex I to Regulation (EC) No 2331/97 are
hereby replaced by those set out in the Annex hereto.

Article 2

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

It shall apply to export licences applied as from 8 April 2002.

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

Done at Brussels, 21 March 2002.

For the Commission

Franz FISCHLER

Member of the Commission

(1) OJ L 282, 1.11.1975, p. 1.
(2) OJ L 156, 29.6.2000, p. 5.
(3) OJ L 323, 26.11.1997, p. 19.
(4) OJ L 333, 29.12.2000, p. 72.
(5) OJ L 366, 24.12.1987, p. 1.
(6) OJ L 76, 19.3.2002, p. 11.

22.3.2002

EN

Official Journal of the European Communities

L 79/13

ANNEX

CN code

Description of goods

Product code

Conditions

ex 1602

Other prepared or preserved meat, meat offal or blood:

– Of swine:

ex 1602 41

– – Hams and cuts thereof:

ex 1602 41 10

– – – Of domestic swine:

– – – – Cooked, containing by weight 80 % or more of

meat and fat:

– – – – – In immediate packings with a net weight of

1602 41 10 9110 Water/protein ratio in

1 kg or more

meat maximum 4,3

– – – – – In immediate packings with a net weight of

1602 41 10 9130 Water/protein ratio in

less than 1 kg

meat maximum 4,3

ex 1602 42

– – Shoulders and cuts thereof:

ex 1602 42 10

– – – Of domestic swine:

– – – – Cooked, containing by weight 80 % or more of

meat and fat:

– – – – – In immediate packings with a net weight of

1602 42 10 9110 Water/protein ratio in

1 kg or more

meat maximum 4,5

– – – – – In immediate packings with a net weight of

1602 42 10 9130 Water/protein ratio in

less than 1 kg

meat maximum 4,5

ex 1602 49

– – Other,

including mixtures:

– – – Of domestic swine:

– – – – Containing by weight 80 % or more of meat or
meat offal, of any kind, including fats of any
kind or origin:

ex 1602 49 19

– – – – – Other:

– – – – – – Cooked, containing by weight 80 % or more

of meat and fat:

– – – – – – – Not containing the meat or offal of

poultry:

– – – – – – – – Containing a product

composed of
clearly recognisable pieces of muscular
meat which, due to their size are not
identifiable as having been obtained
from hams, shoulders,
loins or collars,
together with small particles of visible
fat and small quantities of jelly deposits

1602 49 19 9130 Water/protein ratio in

meat maximum 4,5