Commission Regulation (EC) No 1850/2006 of 14 December 2006 laying down detailed rules for the certification of hops and hop products
Date: 2006-12-14
Institutions: European Commission
Subjects: Community certification, hops, labelling, marketing standard, product quality

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COMMISSION REGULATION (EC) No 1850/2006

of 14 December 2006

laying down detailed rules for the certification of hops and hop products

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

(6)

Having regard to the Treaty
Community,

establishing the European

Having regard to Council Regulation (EC) No 1952/2005 of 23
November 2005 concerning the common organisation of the
market in hops and repealing Regulations (EEC) No 1696/71,
(EEC) No 1037/72, (EEC) No 879/73 and (EEC) No 1981/82 (1),
and in particular Article 17 thereof,

Whereas,

Article 4(1) of Regulation (EC) No 1952/2005 provides
that the products referred to in Article 1 of that Regu-
lation, harvested or prepared within the Community are
to be subject to a certification procedure.

certification of hops (2)

Detailed rules for the certification of hops are laid down
in Council Regulation (EEC) No 1784/77 of 19 July
and
1977 concerning the
Commission Regulation (EEC) No 890/78 of 28 April
1978 laying down detailed rules for the certification of
hops (3). Since further amendments are to be made, it is
appropriate,
in the interest of clarity, to repeal Regu-
lations (EEC) No 1784/77 and (EEC) No 890/78 and
to replace them by a single Regulation.

Article 4(2) of Regulation (EC) No 1952/2005 provides
for that certificates may be issued only for products
having minimum quality
Provision
should therefore be made to ensure that hop cones
comply with minimum marketing requirements from
the initial marketing stage onwards.

characteristics.

For the purposes of determining the quality character-
istics which hops must possess, the moisture content
and extraneous matter content should be taken into
consideration. In view of the reputation for quality that
Community hops have acquired, the existing procedures
customary in commercial transactions should be taken as
a basis.

The choice of method for checking the moisture content
of hops should be left to the Member States, provided
that the methods adopted give comparable results.
In
case of disputes, a Community method should be used.

Strict rules governing blends should be laid down. Blends
of hop cones should therefore be authorised only if they
consist of certified products of the same variety coming
from the same harvest and the same production area. It
should also be specified that blending must be done
under supervision and that blends must be subject to
the same certification procedure as their components.

(7)

(8)

(9)

In order to ensure substantially uniform application of
the certification procedure in the Member States,
it is
necessary to specify the products subject to certification,
the operations involved and the information to be given
on the documents which accompany the products.

(10)

In view of users' requirements, it should be permissible
under certain conditions to blend certified hops which
are not of the same variety and do not come from the
same production area in the manufacture of powder and
extracts.

In view of their special nature and their use, certain
products
should be excluded from the certification
procedure.

To enable control
to be exercised in respect of hop
cones, a declaration signed by the producer should
accompany hop cones presented for certification. This
declaration should contain information which makes it
possible to identify the hops from the moment they are
presented for certification until the certificate is issued.

(11) Hops prepared from hops certified unprepared may
themselves be certified only if preparation is carried out
within a closed operating circuit.

(12)

To ensure compliance with the certification procedure in
the case of hop products, provision should be made for
surveillance in accordance with appropriate rules.

(1) OJ L 314, 30.11.2005, p. 1, corrected by OJ L 317, 3.12.2005,

p. 29.

(2) OJ L 200, 8.8.1977, p. 1. Regulation as last amended by the Act of

Accession of 2003.

(3) OJ L 117, 29.4.1978, p. 43. Regulation as last amended by Regu-

lation (EC) No 2125/2004 (OJ L 368, 15.12.2004, p. 8).

(13)

The subsequent certification procedure should also be
simplified for hop products where the packaging of a
product
and
is
without processing.

changed under official

surveillance

(1)

(2)

(3)

(4)

(5)

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(14)

(15)

(16)

In order to ensure that certified products can be iden-
tified, rules should be laid down to the effect that the
packaging should bear the necessary entries for official
surveillance purposes and for the information of buyers.

In order to ensure that users have exact information on
the origin and characteristics of products put on the
market, common rules should be laid down for the
marking of packages and the numbering of certificates.

2.

This Regulation shall apply to:

(a) products referred to in Article 1 of Regulation (EC) No

1952/2005 when harvested in the Community;

(b) products prepared from products referred to in Article 1 of
that Regulation which have either been harvested in the
Community or imported from third countries in accordance
with Article 9 of that Regulation.

In order to take account of current commercial practice
in certain Community regions, hops marketed seeded and
seedless should be defined and provision made for the
appropriate entry on the certificate.

3.

This Regulation shall not apply to:

(17)

Experimental strains of hops in the course of devel-
opment may be identified by a name or a number.

(a) hops harvested on land owned by a brewery and used by

that brewery in the natural or processed state;

(18)

Products which are excluded from the certification
procedure should be subject to specific requirements, to
ensure that those products cannot disturb the normal
marketing pattern for certified products and that they
are suitable for their declared use and are used only by
those to whom they are consigned.

(b) products derived from hops and processed under contract
on behalf of a brewery, provided that those products are
used by the brewery itself;

(c) hops and products derived from hops put in small packets

for sale to private individuals for their own use;

(19) Member States should certify products in accordance
with this Regulation through authorised bodies specially
designated for that purpose. The lists of those bodies
should be communicated to the Commission.

(20)

The Member States should define the zones or regions to
be considered as hop production areas and communicate
the list thereof to the Commission.

(21)

The measures provided for in this Regulation are in
accordance with the opinion of
the Management
Committee for Hops,

HAS ADOPTED THIS REGULATION:

CHAPTER 1

GENERAL PROVISIONS

Article 1

Subject matter and scope

(d) products manufactured from isomerised hop products.

However, Article 20 shall apply to the products referred to in
points (a), (b) and (c) of this paragraph.

4. Without prejudice to paragraph 3(a), only certified hops,
certified hop products prepared from certified hops and hops
imported from third countries in accordance with Article 9 of
Regulation (EC) No 1952/2005 may be used in the manufacture
of products prepared from hops.

Article 2

Definitions

For the purposes of this Regulation, the following definitions
shall apply:

(a)

‘unprepared hops’ means hops which have undergone only
preliminary drying and packaging;

This Regulation lays down detailed rules concerning the

1.
certification of hops and hop products.

(b)

‘prepared hops’ means hops which have undergone final
drying and final packaging;

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(c)

‘seeded hops’ means hops marketed with a seed content
exceeding 2 % of their weight;

(o)

‘isomerised hop product’ means hop product in which the
alpha acids have been almost totally isomerised.

(d)

‘seedless hops’ means hops marketed with a seed content
not exceeding 2 % of their weight;

(e)

(f)

‘sealing’ means closure of
the package under official
surveillance and in such a way that the means of closure
will be damaged when the package is opened;

‘closed operating circuit’ means a process for preparing or
processing hops carried out under official surveillance and
in such a way that no hops or processed products can be
removed during the operation. The closed
added or
the sealed
operating circuit starts with the opening of
package containing the hops or hop products
to be
prepared or processed and ends with the sealing of the
package containing the processed hops or hop product;

(g)

‘consignment’ means a number of packages of hops or hop
products with the same characteristics presented at
the
same time for certification by the same individual or asso-
ciated producer or by the same processor;

(h)

‘hop production areas’ means the zones or regions of
production in the list prepared by the Member States
concerned;

(i)

(j)

‘concentrated hop powder’ means product obtained by the
action of a solvent on the product obtained by milling the
hops, containing all the natural elements thereof;

‘competent certification authority’ means
the body or
department authorised by the Member State to carry out
certification and to approve and control certification
centres;

(k)

‘marking’ means labelling and identification;

(l)

‘certification centre’ means a venue where certification is
carried out;

(m) ‘representatives of a competent certification authority’
means either personnel employed by the competent certi-
fication authority, or employed by a third party and
authorised by the competent certification authority to
carry out certification duties;

(n)

surveillance’ means

‘official
supervision of certification
activities by the competent certification authority or its
representatives;

CHAPTER 2

HOPS

Article 3

Hops presented for certification

1.
Every consignment of hops presented for certification
shall be accompanied by a written declaration signed by the
producer giving the following data:

(a)

the producer's name and address;

(b) the harvest year;

(c)

the variety;

(d) the place of production;

(e)

the parcel reference in the integrated administrative and
control
in Article 17 of
Council Regulation (EC) No 1782/2003 (1), or the land
register reference or an official equivalent thereof;

system (IACS) provided for

(f)

the number of packages in the consignment.

The declaration provided for

2.
in paragraph 1 shall
accompany the consignment of hops throughout all processing
or mixing operations and in any case until the certificate is
issued.

Article 4

Marketing requirements

1.
In order to be certified, hops shall comply with the
conditions referred to in Article 2(a) of Regulation (EC) No
1952/2005 and the minimum marketing requirements set out
in Annex I to this Regulation.

Compliance with the minimum marketing requirement
2.
relating to the moisture content of the hops shall be checked
by representatives of
the competent certification authority
applying one of the methods described in Annex II(B).

(1) OJ L 270, 21.10.2003, p. 1.

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The method described in Annex II(B)(2) shall be approved by
the competent certification authority and must give results with
a standard deviation not exceeding 2,0.
In the event of a
dispute, compliance shall be checked by the method described
in Annex II(B)(1).

Article 7

Blending

1.
Hops certified in accordance with this Regulation may be
blended only under official surveillance in certification centres.

3.
Compliance with minimum marketing requirements other
than the moisture content shall be checked in accordance with
normal commercial practice.

Hops

2.
for blending must come from the same hop
production area and the same harvest and be of the same
variety.

However,
Annex II(C) shall be used.

in the event of a dispute, the method described in

Article 5

Sampling

3.
By way of derogation from paragraph 2, certified hops of
Community origin which are from the same harvest but of
different varieties and from different hop production areas
may be blended in the manufacture of powder and extracts
provided that the certificate accompanying the product states:

For the purpose of the control methods referred to in Article
4(2) and (3), samples shall be taken and treated in accordance
with the method described in Annex II(A).

(a)

the varieties used, the hop production areas and the year of
harvesting;

Samples shall be taken, in each consignment, from at least one
package in 10 and, in any case, from at least two packages in a
consignment.

Article 6

Certification procedure

for

the manufacturing of hop products, or

(b) the percentage weight of each variety used in the blend; if
hop products have been used in combination with cone
hops
if
different hop products have been used,
the percentage
weight of each variety based on the quantity of cone
the input
hops which was used for the preparation of
products;

The certification procedure shall include the issue of certi-

1.
ficates and the marking and sealing of the packages.

(c)

the reference numbers of the certificates issued for the hops
and hop products used.

Certification shall be carried out before the product is

2.
offered for sale and, in any event, before processing.

Article 8

Resale

It shall take place not later than 31 March of the year following
the year of harvesting. Member States may set an earlier date.

In the case of resale of hops within the Community, after a
certified consignment has been split up, the product shall be
accompanied by an invoice or a commercial document drawn
up by the vendor stating the reference number of the certificate.

3. Marking shall be carried out in accordance with Annex III,
under official surveillance and after sealing, on the unit of
packaging in which the product is to be marketed.

The invoice or commercial document
following information, taken from the certificate:

shall also bear

the

The certification procedure shall take place at the farm or

4.
at certification centres.

(a)

the designation of the product;

(b) the gross and/or net weight;

5.
If, after certification, the packaging of the hops is changed,
with or without further processing, the hops shall be subject to
a new certification procedure.

(c)

the place of production;

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(d) the year of harvest;

(e)

the variety.

CHAPTER 3

HOP PRODUCTS

Article 9

Certification procedure

The certification procedure shall include the issue of certi-

1.
ficates and the marking and sealing of the packages.

4. With the exception of the substances listed in Annex IV,
only the certified hops and hop products referred to in Article
1(4) of this Regulation may enter the closed operating circuit.
They may enter only in the state in which they have been
certified.

5.
If, during the production of extracts manufactured by the
use of carbon dioxide, processing in the closed operating circuit
has to be interrupted for technical reasons, the representatives
of the competent certification authority shall ensure the sealing
of the package containing the intermediate product at the point
of interruption. The seals may be broken only by the represen-
tatives of the competent certification authority when processing
resumes.

Certification shall be carried out before the product is

2.
offered for sale.

Article 11

Official surveillance during production of hop products

3. Marking shall be carried out in accordance with Annex III,
under official surveillance and after sealing, on the unit of
packaging in which the product is to be marketed.

Certification procedures shall take place in certification

4.
centres.

If, after certification, the packaging of the hop products is
5.
changed, with or without further processing, the product shall
be subject to a new certification procedure.

Article 10

Preparation within a closed operating circuit

Prepared hops produced from hops which were certified
1.
unprepared may not be certified unless preparation took place
within a closed operating circuit.

The first subparagraph shall also apply to products prepared
from hops as referred to in Article 1(4).

2.

If the hops are prepared in a certification centre:

1.
In the case of production of hop products, representatives
of the competent certification authority shall be present at all
times when processing is taking place. They shall supervise the
processing adequately at every stage, from the opening of the
sealed package containing the hops or hop product
to be
processed to the completion of packing, sealing and marking
the
the hop product. The absence of representatives of
of
competent certification authority is permissible as long as it
can be
the
competent certification authority, that the provisions of this
Regulation are respected.

technical means,

approved by

assured by

representatives of

Before changing to a different batch in a processing
2.
certification
system the
authority shall ensure by official surveillance that the processing
system is empty, at least to the extent necessary to ensure the
elements of two different batches cannot be mixed.

competent

the

If hops, hop products, spent hops or any other product derived
from hops remain in parts of the processing system such as
blending or canning containers while hops of another batch is
being processed, these parts have to be disconnected from the
processing system by suitable technical means and under official
surveillance. They may be re-connected to the processing system
under official surveillance only.

(a)

the certificate shall not be issued until after preparation;

A physical
link between the processing line for concentrated
hop powder and that for non-concentrated hop powder shall
not be allowed while either is operating.

(b) the original unprepared hops shall be accompanied by the

declaration referred to in Article 3(1).

An identification number

3.
given to the
consignment of original unprepared hops before preparation.
This number must appear on the certificate issued for the
prepared hops.

shall

be

Article 12

Information and record keeping

1.
The operators of hop-processing plants shall provide the
representatives of the competent certification authority with all
information related to the technical
layout of the processing
plant.

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The operators of hop-processing plants shall keep exact
2.
records concerning the mass throughput of hops processed. For
each batch of hops to be processed records shall be drawn up
which contain details of the weights of the input product and
the processed product.

Certified hop products prepared from certified hops of
2.
Community origin which are from the same harvest but of
different varieties and from different hop production areas
may be blended in the manufacture of powder and extracts
provided that the certificate accompanying the product states:

As far as the input product is concerned, the records shall
the certificate
furthermore contain the reference number of
for all hop consignments involved and the variety of
the
hops. If more than one variety is used in the same batch the
respective shares of their weights must appear in the records.

As regards the processed product, the variety shall also appear
in the records, or,
if the processed product is a blend, the
composition by varieties.

(a)

the varieties used, the hop production areas and the year of
harvesting;

for

the manufacturing of hop products, or

(b) the percentage weight of each variety used in the blend; if
hop products have been used in combination with cone
if
hops
different hop products have been used,
the percentage
weight of each variety based on the quantity of cone
hops which was used for the preparation of
the input
products;

All weights may be rounded off to the nearest kilogram.

(c)

the reference numbers of the certificates issued for the hops
and hop products used.

Records of

the mass throughput shall be made under
3.
official
the
competent certification authority as soon as the processing of
a batch has been completed.

surveillance and signed by representatives of

They shall be kept by the operator of a processing plant for at
least three years.

Article 13

Change of packaging

1. While they are in circulation, hop powders and hop
extracts may not undergo a change of packaging with or
without further processing, unless this is done under official
surveillance.

2. Where a change of packaging is carried out without any
processing of the product, the new certification procedure shall
comprise only:

(a)

the marking of the new packaging;

(b) the entry on the original certificate of this marking and the

change of packaging.

Article 14

Blending

1.
Hop products certified in accordance with this Regulation
may be blended only under official surveillance in certification
centres.

Article 15

Resale

In the case of resale of hop products within the Community,
after a certified consignment has been split up, the product shall
be accompanied by an invoice or a commercial document
drawn up by the vendor stating the reference number of the
certificate. The invoice or commercial document shall also bear
the following information, taken from the certificate:

(a)

the designation of the product;

(b) the gross and/or net weight;

(c)

the place of production;

(d) the year of harvest;

(e)

the variety;

(f)

the place and date of processing.

CHAPTER 4

CERTIFICATE AND MARKING

Article 16

Certificate

The certificate shall be issued at the stage of marketing for

1.
which the minimum marketing requirements shall apply.

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In the case of hop cones, the certificate shall include at

2.
least the following entries:

These entries shall appear in legible,
uniform size.

indelible characters of

(a)

the description of the product;

(b) the reference number of the certificate;

(c)

the net and/or gross weight;

(d) the hop production area or the place of production as
(a) of Regulation (EC)

referred to in Article 4(3)
No 1952/2005;

(e)

the year of harvesting;

(f)

the variety;

(g) the mention ‘seeded hops’ or ‘seedless hops’, as appropriate;

(h) at least one of the entries listed in Annex V, applied by the

competent certification authority.

In the case of products prepared from hops, the certificate
3.
shall include, in addition to the entries listed in paragraph 2, the
place and date of processing.

The reference number of

4.
paragraph 2(b) shall be made up of codes designating,
accordance with Annex VI,
Member State,
consignment.

the certificate referred to in
in
the
relevant

the
the year of harvesting and the

certification centre,

The reference number shall be the same for all packages in a
consignment.

Article 17

Information on the package

Article 18

Hops from experimental strains

In the case of hops from experimental strains in the course of
development and produced by a research institute on its own
premises or by a producer on behalf of such an institute, entries
referred to in Article 16(2)(f) and Article 17(b) may be replaced
by a name or number identifying the strain in question.

Article 19

Proof of certification

The entries appearing on each package and the certificate which
accompanies the product shall constitute proof of certification.

CHAPTER 5

EXCEPTIONS

Article 20

Specific requirements

1.
In the case referred to in Article 1(3)(a), in respect of each
crop, the brewer shall, by 15 November each year at the latest,
send to the competent certification authority a declaration of
the varieties grown,
the places of
production and the areas planted, together with the IACS or
land register references or an official equivalent thereof.

the quantities harvested,

In addition, paragraph 2(a) to (d) and (f) shall apply mutatis
mutandis, except where the hops are processed or used in
their natural state in the brewery itself.

2.
In the case referred to in Article 1(3)(b), the competent
certification authority shall, when the hops enter the estab-
issue a document,
lishment where they are to be processed,
the
upon application by the brewery, on which at
following entries
the
processing operations:

least
shall be entered in the course of

Each package shall bear at least the following entries in one of
the Community languages:

(a) a reference identifying the contract;

(a)

including the mentions
the description of
‘seeded hops’ or
and
appropriate,
‘prepared hops’ or ‘unprepared hops’, as the case may be;

the product,
‘seedless hops’,

as

(b) the recipient brewery;

(b) the variety or varieties;

(c)

the processing establishment;

(c)

the reference number of the certificate.

(d) a description of the processed product;

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(e)

the reference number of the certificate or the attestation of
equivalence of the original hops;

tiveness of risk analysis parameters used in previous years shall
be assessed on an annual basis.

(f)

the weight of the processed product.

The document referred to in the first subparagraph shall be
given a reference number, which must also appear on the
packaging.

indi-
In the case of blends of hops, the following additional
cation shall be included on the document and on the package:

‘Mixture of hops for own use; may not be marketed’.

In the case referred to in Article 1(3)(c), the weight of the

3.
package may not exceed:

(a) 1 kg in the case of cones or powder;

(b) 300 g in the case of extract, powder and the new

isomerised products;

A description of the product and its weight must appear on the
package.

CHAPTER 6

CERTIFICATION BODIES

Article 21

Competent certification authority

1. Member States shall appoint a competent certification
authority and ensure that the necessary controls and manuals
of procedures are in place, with a view to guaranteeing a
minimal quality of the hops and hop products as well as trace-
ability.

The competent certification authority, or its represen-
It shall have adequate

2.
tatives, shall carry out certification.
resources to carry out its duties.

3.
The competent certification authority is responsible for
ensuring the respect of the provisions of this Regulation. The
permanence or
shall be
determined on the basis of a risk analysis by the Member
State with a minimum frequency of once per month. The effec-

frequency of compliance control

Article 22

Approval of certification centres

The competent certification authority shall approve certi-
1.
fication centres, having a legal personality or sufficient legal
capacity to be subject, under national legislation, to rights and
obligations, and ensure that they have adequate facilities to
carry out
the necessary sampling, analytical, statistical and
recording tasks.

On the basis of a risk analysis, but at least twice per calendar
year,
the competent certification authority shall carry out
random on-the-spot checks of certification centres in order to
verify compliance with the previous subparagraph. The effec-
tiveness of risk analysis parameters used in previous years shall
be assessed on an annual basis.

If it is found that in the preparation of hop products non-
2.
permitted components have been used, or that the components
used do not conform to the entries in the certificate as provided
for in Article 16, and if this is imputable to deliberate action or
serious fault on the part of the certification centre concerned,
the
certification authority shall withdraw the
approval of that certification centre.

competent

Approval may not be restored for a period of at least 12
months following the date of withdrawal. On request of the
certification centre
from which approval was withdrawn,
approval shall be restored after two years or, in serious cases,
after three years from the date of withdrawal.

CHAPTER 7

COMMUNICATIONS AND PUBLICATION OF LISTS

Article 23

Communications

1. Member States shall communicate to the Commission by
30 June 2007 at the latest:

(a)

the name and address of
authority;

their competent certification

(b) the measures taken to implement this Regulation.

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2. Member States shall communicate to the Commission, by
30 June each year at the latest:

(a) a list of hop production areas;

CHAPTER 8

FINAL PROVISIONS

Article 25

Repeal

(b) a list of the certification centres and the code for each

centre;

Regulation (EEC) No 1784/77 and Regulation (EEC) No 890/78
are repealed.

(c) changes

concerning the names and addresses of

the
competent certification authorities, which occurred in the
previous year.

References to the repealed Regulations shall be construed as
references to this Regulation and shall be read in accordance
with the correlation table in Annex VII.

Article 24

Publication of lists

Article 26

Entry into force

The Commission shall ensure that the list of hop production
areas and the list of certification centres and their code numbers
are updated annually and available on the web site of
the
Commission (1).

This Regulation shall enter into force on the 20th day following
its publication in the Official Journal of the European Union.

It shall apply from 1 April 2007.

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

Done at Brussels, 14 December 2006.

For the Commission

Mariann FISCHER BOEL
Member of the Commission

(1) http://ec.europa.eu

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ANNEX I

MINIMUM MARKETING REQUIREMENTS FOR HOP CONES

(referred to in Article 4)

Characteristics

Description

Maximum content
(% of weight)

Prepared hops

Unprepared hops

(a) Moisture

Water content

12

14

(b) Leaves and stalks

Leaf fragments from branch tendrils, branch
tendrils, leaf or cone strigs; to be classed as stalk,
cone strigs must be at least 2,5 cm long

(c) Hop waste

Small particles resulting from machine harvesting,
varying in colour between dark green and black
and which generally do not come from the cone;
the maximum contents indicated may include
particles of varieties of hops other than those to be
certified, amounting to up to 2 % of the weight

(d) In the case of
hops’, seed

‘seedless

Mature fruit of the cone

6

3

2

6

4

2

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ANNEX II

Methods referred to in Article 4(2) and Article 5

A. SAMPLING METHOD

The following procedure shall be used to take samples of hop cones for determining the moisture content and, where
applicable, the extraneous matter content:

1. Sampling

(a) Packed hops

A weight of hops proportional to the weight of the package shall be taken from the number of packages specified in
Article 5. Enough samples should be taken to ensure that there are enough cones to be representative of the package.

(b) Hops in a loose pile

Take equal portions from five to ten different places in the pile both at the surface and at various depths to constitute
a sample. Place sample in the container as soon as possible. To avoid rapid deterioration, the quantity of hops must be
sufficiently large to be highly compressed when the container is closed.

The sample must weigh at least 250 g.

2. Mixture

The samples must be carefully mixed to be representative of the consignment.

3. Sub-sampling

After mixing take one or more representative samples and place them in a waterproof, airtight container such as a
metal box, a glass jar or a plastic bag, except where only the extraneous matter content is to be checked.

4. Storage

Except during transport, samples must be stored in a cold place. Care should be taken to allow the samples to return
to room temperature inside the container before opening for examination or analysis.

B. METHODS FOR CHECKING THE MOISTURE CONTENT OF HOPS

1. Method (i)

Samples for moisture content should not be ground. It is important that they should be exposed to the air only for the
minimum time necessary for their transfer from the container to the weighing vessel (which must have a lid).

Apparatus

Balance sensitive to 0,005 g.

Drying oven electrically heated and thermostated to 105 to 107 °C (the efficacy of the oven should be checked by the
copper sulphate test).

Metal dishes 70 to 100 mm in diameter, 20 to 30 mm deep and provided with well-fitting lids.

Ordinary desiccators, suitable for accommodating the dishes and containing a desiccant such as indicator silica gel.

Method

Transfer 3 to 5 g of hops to a dish and close the lid before weighing. Weigh as quickly as possible. Remove the lid and
place the dish in the oven for one hour exactly. Replace the lid, place the dish in a desiccator to cool for at least 20
minutes and then weigh the dish.

Calculation

Calculate the loss of weight as a percentage of the original weight of hops. The maximum deviation for individual
estimation is 1 %.

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2. Method (ii)

Method using either an electronic weighing machine which dries the hops with infra-red rays or hot air, or an electric
measuring apparatus, which registers on a scale the degree of humidity of the sample taken.

C. METHOD FOR CHECKING THE EXTRANEOUS MATTER CONTENT

1. Determination of the leaf, stalk and waste content

Sieve five 100 gram samples (or one 250 gram sample) using a 2 to 3 mm sieve. Collect the lupulin, waste and seeds
and separate the seeds by hand. Place the samples on one side. Transfer the contents of the 2 to 3 mm sieve to a 8 to
10 mm sieve and sieve again.

The hop cones, leaves, stalks and extraneous matter are collected by hand from the sieve while cone leaves, seeds,
lupulin waste and some leaves and stalks pass through. All this is sorted by hand and divided into the following
groups:

1.

leaves and stalks,

2. hops (cone leaves, hop cones and lupulin),

3. waste,

4. seeds.

Whereas it is extremely difficult to separate the waste and the lupulin precisely it is possible, using a sieve with a mesh
size of 0,8 millimetres, to determine approximately the relative proportions of the waste and the lupulin.

When estimating the proportion of lupulin, it should be taken into account that the density of the lupulin is four
times greater than that of the waste.

The various groups are weighed and the percentage which each group represents in the weight of the original sample
is determined.

2. Determination of the seed content

Place a 25 g sample in a metal container with a lid and heat in a drying oven for two hours at 115 °C in order to
neutralise the sticky resin.

Wrap the dried sample in coarse cotton cloth and rub vigorously or beat mechanically in order to detach the seeds
from the hops. Separate the dried and finely fragmented hops from the seeds with a grinder or a 1 mm metal sieve.

Separate any items remaining with the seeds using either a sloping surface covered with emery paper or any other
method which gives the same result, i.e. retains the stems and other matter and permits the seeds to roll off.

Weigh the seeds and determine the percentage of seeds relative to the weight of the original sample.

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ANNEX III

MARKING OF PACKAGES

(referred to in Article 6(3) and Article 9(3))

Packages shall be marked as follows, depending on the type of package:

(a)

for hop cones put up in bales or ballots:

— printing on the package, or

— printing on adhesive seal;

(b) for hop powder in packets:

— printing on the packet, or

— printing on adhesive seal;

(c)

for hop powder or hop extract in metal tins:

— printing on the box, or

— printing on adhesive seal or stamping into the metal;

(d) for sealed packages containing a consignment of packets or boxes of powder or extract:

— printing on the sealed package or the adhesive seal, and

— printing on each packet or box of powder or extract in the sealed package, or on its adhesive seal.

ANNEX IV

Substances referred to in Article 10(4)

Substances permitted in the standardisation of hop extracts:

1. glucose syrups;

2. hot water extract prepared from hops.

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ANNEX V

ENTRIES REFERRED TO IN ARTICLE 16(2)(h)

— in Bulgarian:

Сертифициран продукт – Регулация (ЕK) № 1850/2006,

— in Spanish:

Producto certificado — Reglamento (CE) no 1850/2006,

— in Czech:

Ověřený produkt – Nařízení (ES) č. 1850/2006,

— in Danish:

Certificeret produkt — Forordning (EF) nr. 1850/2006,

— in German:

Zertifiziertes Erzeugnis — Verordnung (EG) Nr. 1850/2006,

— in Estonian:

Sertifitseeritud Produkt – Määrus (EÜ) nr 1850/2006,

— in Greek:

Πιστοποιημένο προϊόν — κανονισμός (ΕΚ) αριθ. 1850/2006,

— in English:

Certified product — Regulation (EC) No 1850/2006,

— in French:

Produit certifié — Règlement (CE) no 1850/2006,

— in Italian:

Prodotto certificato — Regolamento (CE) n. 1850/2006,

— in Latvian:

Sertificēts produkts – Regula (EK) Nr. 1850/2006,

— in Lithuanian:

Sertifikuotas produktas – Reglamentas (EB) Nr. 1850/2006,

— in Hungarian:

Tanúsított termék – 2006/1850/EK rendelet,

— in Maltese:

Prodott Iccertifikat — Regolament (KE) Nru 1850/2006,

— in Dutch:

Gecertificeerd product — Verordening (EG) nr. 1850/2006,

— in Polish:

Produkt certyfikowany – Rozporządzenie (WE) nr 1850/2006,

— in Portuguese:

Produto certificado — Regulamento (CE) n.o 1850/2006,

— in Romanian:

Produs certificat – Regulamentul (CE) nr. 1850/2006,

— in Slovak:

Certifikovaný výrobok – Nariadenie (ES) č. 1850/2006,

— in Slovenian:

Certificiran pridelek – Uredba (ES) št. 1850/2006,

— in Finnish:

Varmennettu tuote – Asetus (EY) N:o 1850/2006,

— in Swedish:

Certifierad produkt – Förordning (EG) nr 1850/2006.

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ANNEX VI

CODING AND COMPOSITION SEQUENCE OF CERTIFICATE REFERENCE NUMBERS

1. CERTIFICATION CENTRE

A number between 0 and 100 communicated by the Member States.

(referred to in Article 16(4))

2. MEMBER STATES CARRYING OUT CERTIFICATION

BE

BG

CZ

DK

DE

EE

EL

ES

FR

IE

IT

CY

LV

LT

LU

HU

MT

NL

AT

PL

PT

for Belgium

for Bulgaria

for the Czech Republic

for Denmark

for Germany

for Estonia

for Greece

for Spain

for France

for Ireland

for Italy

for Cyprus

for Latvia

for Lithuania

for Luxembourg

for Hungary

for Malta

for the Netherlands

for Austria

for Poland

for Portugal

RO

for Romania

SI

SK

FI

SE

for Slovenia

for Slovakia

for Finland

for Sweden

UK

for the United Kingdom

3. YEAR OF HARVESTING

The last two figures of the year of harvesting.

4. IDENTIFICATION OF THE CONSIGNMENT

The number given to the consignment by the competent certification authority (e.g. 12 BE 77 170225).

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ANNEX VII

Correlation table (referred to in Article 25)

Regulation (EEC)
No 1784/77

Regulation (EEC)
No 890/78

Article 1(1)

Article 7

Article 6(1)

Article 1(2) to (5)

Article 8

Article 1(2) to (5)

Article 8

Article 2(1)

Article 5(1)

Article 5(2)

Article 4

Article 5a

Article 3

Article 1(6)

Article 1

Article 2

Article 3

Article 4

Article 7

Article 9a

Article 7

Article 8

Article 8a(1), (2)

Article 8a(3), (4), (5)

Article 9

Article 9a

Article 5 and 5a

Article 6(1), (2)

Article 10

Article 8a(8)

Article 9

Articles 6(3) and 11

Annex I

Annex II

Annex IV

Annex V

Annex IIA

Annex III

This Regulation

Article 1(1)

Article 1(2) and (3)

Article 1(4)

Article 2

Article 3

Article 4

Article 5

Article 6

Article 7

Article 8

Article 9

Article 10

Article 11

Article 12

Article 13

Article 14

Article 15

Article 16(1)

Article 16(2)

Article 16(3)

Article 16(4)

Article 17

Article 18

Article 19

Article 20

Article 21

Article 22

Article 23

Article 24

Article 25

Article 26

Annex I

Annex II

Annex III

Annex IV

Annex V

Annex VI

Annex VII