Commission Regulation (EU) No 242/2010 of 19 March 2010 creating the Catalogue of feed materials (Text with EEA relevance)
Date: 2010-03-19
Institutions: European Commission
Subjects: animal nutrition, catalogue, mode of production, raw material








L_2010077EN.01001701.xml










24.3.2010   


EN


Official Journal of the European Union


L 77/17








            COMMISSION REGULATION (EU) No 242/2010
of 19 March 2010
         
creating the Catalogue of feed materials
(Text with EEA relevance)


THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,


Having regard to Regulation (EC) No 767/2009 of the European Parliament and of the Council of 13 July 2009 on the placing on the market and use of feed, amending European Parliament and Council Regulation (EC) No 1831/2003 and repealing Council Directive 79/373/EEC, Commission Directive 80/511/EEC, Council Directives 82/471/EEC, 83/228/EEC, 93/74/EEC, 93/113/EC and 96/25/EC and Commission Decision 2004/217/EC (1), and in particular Article 24(2) thereof,


After consulting the Standing Committee on the Food Chain and Animal Health,

Whereas:







(1)


Article 24 of Regulation (EC) No 767/2009 provides for the creation of a catalogue of feed materials.












(2)


The first version of that catalogue should therefore be created,





HAS ADOPTED THIS REGULATION:



Article 1
The Catalogue of feed materials referred to in Article 24 of Regulation (EC) No 767/2009 is established, as set out in the Annex.


Article 2
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 September 2010.




This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 19 March 2010.


For the Commission


The President

José Manuel BARROSO
            





(1)  
            OJ L 229, 1.9.2009, p. 1.




ANNEX

CATALOGUE OF FEED MATERIALS

PROVISIONS REGARDING THE GLOSSARY
The glossary given below refers to the main processes used for the preparation of feed materials mentioned in this Annex. Where the names of these feed materials include a common name or qualifier from this glossary, the process to be used must be in accordance with the given definition.








 


Process


Definition


Common name/qualifier




(1)


(2)


(3)


(4)




1


Concentration (1)



Increase in certain contents by removing water or other constituents


Concentrate




2


Decortication (2)



Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others


Decorticated, partially decorticated




3


Drying


Dehydration by artificial or natural processes


Dried (sun or artificially)




4


Extraction


Removal either by organic solvent of fat or oil from certain materials or by aqueous solvent of sugar or other water-soluble components. In the case of the use of organic solvent, the resulting product must be technically free of such solvent


Extracted (in the case of oil-containing materials), molasses, pulp (in the case of products containing sugar or other water-soluble components)




5


Extrusion


Pressing of material through an orifice under pressure. (See also pregelatinisation)


Extruded




6


Flaking


Rolling of moist heat-treated material


Flakes




7


Flour milling


Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings)


Flour, bran, middlings (3), feed




8


Heating


General term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the material


Toasted, cooked, heat treated




9


Hydrogenation


Transformation of unsaturated glycerides into saturated glycerides (of oils and fats)


Hardened, partially hardened




10


Hydrolysis


Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali


Hydrolysed




11


Pressing (4)



Removal by mechanical extraction (by a screw or other type of press), with or without a slight heating, of fat/oil from oil-rich materials or of juice from fruits or other vegetable products


Expeller (5) (in case of oil-containing materials), pulp, pomace (in case of fruits, etc.), pressed pulp (in case of sugar-beet)




12


Pelleting


Special shaping by compression through a die


Pellet, pelleted




13


Pregelatinisation


Modification of starch to improve markedly its swelling properties in cold water


Pregelatinised (6), puffed




14


Refining


Complete or partial removal of impurities in sugars, oils, fats and other natural materials by chemical/physical treatment


Refined, partially refined




15


Wet-milling


Mechanical separation of the component parts of kernel/grain, sometimes after steeping in water, with or without sulphur dioxide, for the extraction of starch


Germ, gluten, starch




16


Crushing


Mechanical processing of grain or other feed materials to reduce their size


Crushed, crushing




17


Desugaring


Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means


Desugared, partially desugared





Non-exclusive list of the main feed materials

1.   CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS








Number


Name


Description


Compulsory declarations




(1)


(2)


(3)


(4)




1.01


Oats


Grains of Avena sativa L. and other cultivars of oats


 




1.02


Oat flakes


Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks


Starch




1.03


Oat middlings


By-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm


Crude fibre




1.04


Oat hulls and bran


By-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran


Crude fibre




1.05


Barley


Grains of Hordeum vulgare L.


 




1.06


Barley middlings


By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour


Crude fibre




1.07


Barley protein


Dried by-product of starch production from barley. It consists principally of protein obtained from starch separation


Crude protein
Starch




1.08


Rice, broken


By-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains


Starch




1.09


Rice bran (brown)


By-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ


Crude fibre




1.10


Rice bran (white)


By-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ


Crude fibre




1.11


Rice bran with calcium carbonate


By-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing process


Crude fibre
Calcium carbonate




1.12


Fodder meal of parboiled rice


By-product of the polishing of dehusked precooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ; it contains varying amounts of calcium carbonate resulting from the polishing process


Crude fibre
Calcium carbonate




1.13


Ground fodder rice


Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal dehusked grains which are yellow or spotted


Starch




1.14


Rice germ expeller


By-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere


Crude protein
Crude fat
Crude fibre




1.15


Rice germ, extracted


By-product of oil manufacture obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere


Crude protein




1.16


Rice starch


Technically pure rice starch


Starch




1.17


Millet


Grains of Panicum miliaceum L.


 




1.18


Rye


Grains of Secale cereale L.


 




1.19


Rye middlings (7)



By-product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some grain waste


Starch




1.20


Rye feed


By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran


Starch




1.21


Rye bran


By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed


Crude fibre




1.22


Sorghum


Grains of Sorghum bicolor L. Moench s.l.


 




1.23


Wheat


Grains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat


 




1.24


Wheat middlings (8)



By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain waste


Starch




1.25


Wheat feed


By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran


Crude fibre




1.26


Wheat bran (9)



By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed


Crude fibre




1.27


Wheat germ


By-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere


Crude protein
Crude fat




1.28


Wheat gluten


Dried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch


Crude protein




1.29


Wheat gluten feed


By-product of the manufacture of wheat starch and gluten. It is composed of bran, from which the germ has been partially removed or not, and gluten, to which very small amounts of the components of the screening of the grain as well as very small amounts of residues of the starch hydrolysis process may be added


Crude protein
Starch




1.30


Wheat starch


Technically pure starch obtained from wheat


Starch




1.31


Pre-gelatinised wheat starch


Product consisting of wheat starch largely expanded by heat treatment


Starch




1.32


Spelt


Grains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum



 




1.33


Triticale


Grains of Triticum X Secale hybrid


 




1.34


Maize


Grains of Zea mays L.


 




1.35


Maize middlings (10)



By-product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran


Crude fibre




1.36


Maize bran


By-product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles


Crude fibre




1.37


Maize germ expeller


By-product of oil manufacture, obtained by pressing of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere


Crude protein
Crude fat




1.38


Maize germ, extracted


By-product of oil manufacture, obtained by extraction of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere


Crude protein




1.39


Maize gluten feed (11)



By-product of the wet manufacture of maize starch. It is composed of bran and gluten, to which the broken maize obtained from screening at an amount no greater than 15 % of the product and/or the residues of the steeping liquor used for the production of alcohol or other starch-derived products, may be added. The product may also include residues from the oil extraction of maize germs obtained also by a wet process


Crude protein
Starch
Crude fat, if > 4,5 %




1.40


Maize gluten


Dried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch


Crude protein




1.41


Maize starch


Technically pure starch obtained from maize


Starch




1.42


Pre-gelatinised maize starch (12)



Product consisting of maize starch largely expanded by heat treatment


Starch




1.43


Malt culms


By-product of malting, consisting mainly of dried rootlets of germinated cereals


Crude protein




1.44


Brewers’ dried grains


By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products


Crude protein




1.45


Distillers’ dried grain (13)



By-product of alcohol distilling obtained by drying solid residues of fermented grain


Crude protein




1.46


Distillers’ dark grains (14)



By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added


Crude protein







2.   OIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTS








Number


Name


Description


Compulsory declarations




(1)


(2)


(3)


(4)




2.01


Groundnut, partially decorticated, expeller


By-product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. (Maximum crude fibre content 16 % in the dry matter)


Crude protein
Crude fat
Crude fibre




2.02


Groundnut, partially decorticated, extracted


By-product of oil manufacture, obtained by extraction of partially decorticated groundnuts. (Maximum crude fibre content 16 % in the dry matter)


Crude protein
Crude fibre




2.03


Groundnut, decorticated, expeller


By-product of oil manufacture, obtained by pressing of decorticated groundnuts


Crude protein
Crude fat
Crude fibre




2.04


Groundnut, decorticated, extracted


By-product of oil manufacture, obtained by extraction of decorticated groundnuts


Crude protein
Crude fibre




2.05


Rape seed (15)



Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. Var. Glauca (Roxb.) O.E. Schulz and of rape Brassica napa ssp. oleifera (Metzg.) Sinsk. (Minimum botanical purity 94 %)


 




2.06


Rape seed, expeller (15)



By-product of oil manufacture, obtained by pressing of seeds of rape. (Minimum botanical purity 94 %)


Crude protein
Crude fat
Crude fibre




2.07


Rape seed, extracted (15)



By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94 %)


Crude protein




2.08


Rape seed hulls


By-product obtained during dehulling of rape seeds


Crude fibre




2.09


Safflower seed, partially decorticated, extracted


By-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L.


Crude protein
Crude fibre




2.10


Copra expeller


By-product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.


Crude protein
Crude fat
Crude fibre




2.11


Copra, extracted


By-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm


Crude protein




2.12


Palm kernel expeller


By-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq., Corozo oleifera (HBK) L. H. Bailey (Elaeis melanococca auct.) from which as much as possible of the hard shell has been removed


Crude protein
Crude fibre
Crude fat




2.13


Palm kernel, extracted


By-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed


Crude protein
Crude fibre




2.14


Soya (bean), toasted


Soya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.)


 




2.15


Soya (bean), extracted, toasted


By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.)


Crude protein
Crude fibre, if > 8 %




2.16


Soya (bean), dehulled, extracted, toasted


By-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Maximum crude fibre content 8 % in the dry matter.) (Urease activity maximum 0,5 mg N/g × min.)


Crude protein




2.17


Soya (bean) protein concentrate


Product obtained from dehulled, fat extracted soya beans, subjected to a second extraction to reduce the level of nitrogen-free extract


Crude protein




2.18


Vegetable oil (16)



Oil obtained from plants


Moisture, if > 1 %




2.19


Soya (bean) hulls


By-product obtained during dehulling of soya beans


Crude fibre




2.20


Cotton seed


Seeds of cotton Gossypium ssp. from which the fibres have been removed


Crude protein
Crude fibre
Crude fat




2.21


Cotton seed, partially decorticated, extracted


By-product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. (Maximum crude fibre 22,5 % in the dry matter)


Crude protein
Crude fibre




2.22


Cotton seed expeller


By-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed


Crude protein
Crude fibre
Crude fat




2.23


Niger seed expeller


By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (L.f.) Cass. (Ash insoluble in HCl: maximum 3,4 %)


Crude protein
Crude fat
Crude fibre




2.24


Sunflower seed


Seeds of the sunflower Helianthus annuus L.


 




2.25


Sunflower seed, extracted


By-product of oil manufacture, obtained by extraction of seeds of the sunflower


Crude protein




2.26


Sunflower seed, partially decorticated, extracted


By-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum crude fibre 27,5 % in the dry matter)


Crude protein
Crude fibre




2.27


Linseed


Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93 %)


 




2.28


Linseed expeller


By-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93 %)


Crude protein
Crude fat
Crude fibre




2.29


Linseed, extracted


By-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93 %)


Crude protein




2.30


Olive pulp


By-product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel


Crude protein
Crude fibre




2.31


Sesame seed expeller


By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. (Ash insoluble in HCl: maximum 5 %)


Crude protein
Crude fibre
Crude fat




2.32


Cocoa bean, partially decorticated, extracted


By-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans Theobroma cacao L. from which part of the husks has been removed


Crude protein
Crude fibre




2.33


Cocoa husks


Teguments of the dried and roasted beans of Theobroma cacao L.


Crude fibre







3.   LEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTS








Number


Name


Description


Compulsory declarations




(1)


(2)


(3)


(4)




3.01


Chick peas


Seeds of Cicer arietinum L.


 




3.02


Guar meal, extracted


By-product obtained after extraction of the mucilage from seeds of Cyanopsis tetragonoloba (L.) Taub.


Crude protein




3.03


Ervil


Seeds of Ervum ervilia L.


 




3.04


Chickling vetch (17)



Seeds of Lathyrus sativus L. submitted to an appropriate heat treatment


 




3.05


Lentils


Seeds of Lens culinaris a.o. Medik


 




3.06


Sweet lupins


Seeds of Lupinus ssp. low in bitter seed content


 




3.07


Beans, toasted


Seeds of Phaseolus or Vigna ssp. submitted to an appropriate heat treatment to destroy toxic lectines


 




3.08


Peas


Seeds of Pisum ssp.


 




3.09


Pea middlings


By-product obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins


Crude protein
Crude fibre




3.10


Pea bran


By-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas


Crude fibre




3.11


Horse beans


Seeds of Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf.


 




3.12


Monantha vetch


Seeds of Vicia monanthos Desf.


 




3.13


Vetches


Seeds of Vicia sativa L. var. sativa and other varieties


 







4.   TUBERS, ROOTS, THEIR PRODUCTS AND BY-PRODUCTS








Number


Name


Description


Compulsory declarations




(1)


(2)


(3)


(4)




4.01


(Sugar) beet pulp


By-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar beet Beta vulgaris L. ssp. vulgaris var. altissima Doell. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter)


Content of ash insoluble in HCl, if > 3,5 % of dry matter. Total sugar calculated as sucrose, if > 10,5 %




4.02


(Sugar) beet molasses


By-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar


Total sugar calculated as sucrose
Moisture, if > 28 %




4.03


(Sugar) beet pulp, molassed


By-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses have been added. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter)


Total sugar calculated as sucrose
Content of ash insoluble in HCl, if > 3,5 % of dry matter




4.04


(Sugar) beet vinasse


By-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid and other organic substances


Crude protein
Moisture, if > 35 %




4.05


(Beet) Sugar (18)



Sugar extracted from sugar beet


Sucrose




4.06


Sweet potato


Tubers of Ipomoea batatas (L.) Poir, regardless of their presentation


Starch




4.07


Manioc (19)



Roots of Manihot esculenta Crantz, regardless of their presentation. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter)


Starch
Content of ash insoluble in HCl, if > 3,5 % of dry matter




4.08


Manioc starch (20), puffed


Starch obtained from manioc roots, greatly expanded by appropriate heat treatment


Starch




4.09


Potato pulp


By-product of the manufacture of potato starch (Solanum tuberosum L.)


 




4.10


Potato starch


Technically pure potato starch


Starch




4.11


Potato protein


Dried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch


Crude protein




4.12


Potato flakes


Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes


Starch
Crude fibre




4.13


Potato juice condensed


By-product of the manufacture of potato starch from which proteins and water have been partly removed


Crude protein
Crude ash




4.14


Pre-gelatinised potato starch


Product consisting of potato starch largely solubilised by heat treatment


Starch







5.   OTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS








Number


Name


Description


Compulsory declarations




(1)


(2)


(3)


(4)




5.01


Carob pods


Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia seliqua L., from which the locust beans have been removed


Crude fibre




5.02


Citrus pulp


By-product obtained by pressing citrus fruits Citrus ssp. during the production of citrus juice


Crude fibre




5.03


Fruit pulp (21)



By-product obtained by pressing pomaceous or stone fruit during the production of fruit juice


Crude fibre




5.04


Tomato pulp


By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice


Crude fibre




5.05


Grape pips, extracted


By-product obtained during the extraction of oil from grape pips


Crude fibre, if > 45 %




5.06


Grape pulp


Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed


Crude fibre, if > 25 %




5.07


Grape pips


Pips extracted from grape pulp, from which the oil has not been removed


Crude fat
Crude fibre, if > 45 %







6.   FORAGES AND ROUGHAGE








Number


Name


Description


Compulsory declarations




(1)


(2)


(3)


(4)




6.01


Lucerne meal (22)



Product obtained by drying and milling young lucerne Medicago sativa L. and Medicago var. Martyn. It may contain up to 20 % young clover or other forage crops dried and milled at the same time as the lucerne


Crude protein
Crude fibre
Ash insoluble in HCl, if > 3,5 % of dry matter




6.02


Lucerne pomace


Dried by-product obtained by pressing of the juice from lucerne


Crude protein




6.03


Lucerne protein concentrate


Product obtained by artificially drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate the proteins


Carotene
Crude protein




6.04


Clover meal (22)



Product obtained by drying and milling young clover Trifolium spp. It may contain up to 20 % young lucerne or other forage crops dried and milled at the same time as the clover


Crude protein
Crude fibre
Ash insoluble in HCl, if > 3,5 % of dry matter




6.05


Grass meal (22)
 (23)



Product obtained by drying and milling young forage plants


Crude protein
Crude fibre
Ash insoluble in HCl, if > 3,5 % of dry matter




6.06


Cereals straw (24)



Straw of cereals


 




6.07


Cereals straw, treated (25)



Product obtained by an appropriate treatment of cereals straw


Sodium, if treated with NaOH







7.   OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS








Number


Name


Description


Compulsory declarations




(1)


(2)


(3)


(4)




7.01


(Sugar) cane molasses


By-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar cane Saccharum officinarum L.


Total sugar calculated as sucrose
Moisture, if > 30 %




7.02


(Sugar) cane vinasse


By-product obtained after the fermentation of cane molasses in the production of alcohol, yeast, citric acid or other organic substances


Crude protein
Moisture, if > 35 %




7.03


(Cane) sugar (26)



Sugar extracted from sugar cane


Sucrose




7.04


Seaweed meal


Product obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content


Crude ash







8.   MILK PRODUCTS








Number


Name


Description


Compulsory declarations




(1)


(2)


(3)


(4)




8.01


Skimmed-milk powder


Product obtained by drying milk from which most of the fat has been separated


Crude protein
Moisture, if > 5 %




8.02


Buttermilk powder


Product obtained by drying the liquid which remains after butter churning


Crude protein
Crude fat
Lactose
Moisture, if > 6 %




8.03


Whey powder


Product obtained by drying the liquid which remains after cheese, quark and casein making or similar processes


Crude protein
Lactose
Moisture, if > 8 %
Crude ash




8.04


Whey powder, low in sugar


Product obtained by drying whey from which the lactose has been partly removed


Crude protein
Lactose
Moisture, if > 8 %
Crude ash




8.05


Whey protein powder (27)



Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment


Crude protein
Moisture, if > 8 %




8.06


Casein powder


Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet


Crude protein
Moisture, if > 10 %




8.07


Lactose powder


The sugar separated from milk or whey by purification and drying


Lactose
Moisture, if > 5 %







9.   LAND ANIMAL PRODUCTS








Number


Name


Description


Compulsory declarations




(1)


(2)


(3)


(4)




9.01


Meat meal (28)



Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content (minimum crude protein content 50 % in dry matter). (Maximum total phosphorus content: 8 %)


Crude protein
Crude fat
Crude ash
Moisture, if > 8 %




9.02


Meat-and-bone meal (28)



Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content


Crude protein
Crude fat
Crude ash
Moisture, if > 8 %




9.03


Bone meal


Product obtained by heating, drying and finely grinding bones of warm-blooded land animals from which the fat has been largely extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content


Crude protein
Crude ash
Moisture, if > 8 %




9.04


Greaves


Residual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin


Crude protein
Crude fat
Moisture, if > 8 %




9.05


Poultry meal (28)



Product obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers


Crude protein
Crude fat
Crude ash
Ash insoluble in HCl if > 3,3 %
Moisture, if > 8 %




9.06


Feather meal, hydrolysed


Product obtained by hydrolysing, drying and grinding poultry feathers


Crude protein
Ash insoluble in HCl if > 3,4 %
Moisture, if > 8 %




9.07


Blood meal


Product obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter


Crude protein
Moisture, if > 8 %




9.08


Animal fat (29)



Product composed of fat from warm-blooded land animals


Moisture, if > 1 %







10.   FISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTS








Number


Name


Description


Compulsory declarations




(1)


(2)


(3)


(4)




10.01


Fish meal (30)



Product obtained by processing whole or parts of fish from which part of the oil may have been removed and to which fish solubles may have been re-added


Crude protein
Crude fat
Crude ash, if > 20 %
Moisture, if > 8 %




10.02


Fish solubles, condensed


Product obtained during manufacture of fish meal which has been separated and stabilised by acidification or drying


Crude protein
Crude fat
Moisture, if > 5 %




10.03


Fish oil


Oil obtained from fish or parts of fish


Moisture, if > 1 %




10.04


Fish oil, refined, hardened


Oil obtained from fish or parts of fish which has been refined and subjected to hydrogenation


Iodine number
Moisture, if > 1 %







11.   MINERALS








Number


Name


Description


Compulsory declarations




(1)


(2)


(3)


(4)




11.01


Calcium carbonate (31)



Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution


Calcium
Ash insoluble in HCl if > 5 %




11.02


Calcium and magnesium carbonate


Natural mixture of calcium carbonate and magnesium carbonate


Calcium
Magnesium




11.03


Calcareous marine algae (Maerl)


Product of natural origin obtained from calcareous algae, ground or granulated


Calcium
Ash insoluble in HCl if > 5 %




11.04


Magnesium oxide


Technically pure magnesium oxide (MgO)


Magnesium




11.05


Magnesium sulphate


Technically pure magnesium sulphate (MgSO4 7H2O)


Magnesium
Sulphur




11.06


Dicalcium phosphate (32)



Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO4 H2O)


Calcium
Total phosphorus




11.07


Mono-dicalcium phosphate


Product obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate (CaHPO4 -Ca(H2PO4)2 H2O)


Total phosphorus
Calcium




11.08


Defluorinated rock-phosphate


Product obtained by grinding purified and appropriately defluorinated natural phosphates


Total phosphorus
Calcium




11.09


Degelatinised bone meal


Degelatinised, sterilised and ground bones from which the fat has been removed


Total phosphorus
Calcium




11.10


Monocalcium phosphate


Technically pure calcium-bis (dihydrogenphosphate) (Ca(H2PO4)2 × H2O)


Total phosphorus
Calcium




11.11


Calcium-magnesium phosphate


Technically pure calcium-magnesium phosphate


Calcium
Magnesium
Total phosphorus




11.12


Mono-ammonium phosphate


Technically pure mono-ammonium phosphate (NH4H2PO4)


Total nitrogen
Total phosphorus




11.13


Sodium chloride (31)



Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt


Sodium




11.14


Magnesium propionate


Technically pure magnesium propionate


Magnesium




11.15


Magnesium phosphate


Product consisting of technically pure (dibasic) magnesium phosphate (MgHPO4 × H2O)


Total phosphorus
Magnesium




11.16


Sodium-calcium-magnesium phosphate


Product consisting of sodium-calcium-magnesium phosphate


Total phosphorus
Magnesium
Calcium
Sodium




11.17


Mono-sodium phosphate


Technically pure mono-sodium phosphate (NaH2PO H2O)


Total phosphorus
Sodium




11.18


Sodium bicarbonate


Technically pure sodium bicarbonate (NaHCO3)


Sodium







12.   MISCELLANEOUS








Number


Name


Description


Compulsory declarations




(1)


(2)


(3)


(4)




12.01


Bakery and pasta products and by-products (33)



Product or by-product obtained from the manufacture of bread, including fine bakers’ wares, biscuits or pasta


Starch
Total sugar calculated as sucrose




12.02


Confectionery products and by-products (33)



Product or by-product obtained from the manufacture of confectionery including chocolate


Total sugar calculated as sucrose




12.03


Products and by-products of pastry and ice-cream making (33)



Product or by-product obtained from the manufacture of pastry, cakes or ice-cream


Starch
Total sugar expressed as sucrose
Crude fat




12.04


Fatty acids


By-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin


Crude fat
Moisture, if > 1 %




12.05


Salts of fatty acids (34)



Product obtained by saponification of fatty acids with calcium, sodium or potassium hydroxide


Crude fat
Ca (or Na or K, when appropriate)







13.   PRODUCTS AND BY-PRODUCTS FROM FERMENTATION PROCESSES AND AMMONIUM SALTS







2


3


4




Name of product


Designation of nutritive principle or identity of micro-organism


Culture substrate (specifications, if any)










1.1.1.1.


Protein product of fermentation obtained by culture of Methylophilus methylotrophus on methanol







Methylophilus methylotrophus NCIB strain 10.515


Methanol










1.1.2.1.


Protein product of fermentation from natural gas obtained by culture of: Methylococcus capsulatus (Bath), Alcaligenes acidovorans, Bacillus brevis et Bacillus firmus, and the cells of which have been killed








Methylococcus capsulatus (Bath) NCIMB strain 11132

Alcaligenes acidovorans NCIMB strain 12387

Bacillus brevis strain NCIMB strain 13288

Bacillus firmus strain NCIMB strain 13280


Natural gas: (approx. 91 % methane, 5 % ethane, 2 % propane, 0,5 % isobutane, 0,5 % n-butane, 1 % other components), ammonia, mineral salts




All yeasts — obtained from the microorganisms and substrates listed in columns 3 and 4 respectively — the cells of which have been killed —



Saccharomyces cerevisiae,

Saccharomyces carlsbergiensis


Kluyveromyces lactis,

Kluyveromyces fragilis


Candida guilliermondii



Molasses, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid and hydrolysed vegetable fibres










1.4.1.1.


Mycelium, wet by-product from the production of penicillin, ensiled by means of Lactobacillus brevis, plantarum, sake, collenoides and Streptococcus lactis to inactive the penicillin and heat treated






Nitrogenous compound Penicillium chrysogenum ATCC 48271


Different sources of carbohydrates and their hydrolysates










2.2.1.


Ammonium lactate, produced by fermentation with Lactobacillus bulgaricus







CH3CHOHCOONH4



Whey










2.2.2.


Ammonium acetate in aqueuous solution






CH3COONH4



—










2.2.3.


Ammonium sulfate in aqueous solution






(NH4)2SO4



—










2.3.1.


Concentrated liquid by-products from the production of L-glutamic acid by fermentation with Corynebacterium melassecola







Ammonium salts and other nitrogenous compounds


Sucrose, molasses, starch products and their hydrolysates










2.3.2.


Concentrated liquid by-products from the production of L-lysine monohydrochloride by fermentation with Brevibacterium lactofermentum







Ammonium salts and other nitrogenous compounds


Sucrose, molasses, starch products and their hydrolysates






(1)  In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’.

(2)  
            ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked’.

(3)  In French the name ‘issues’ may be used.

(4)  In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.

(5)  Where appropriate the word ‘expeller’ may be replaced by ‘cake’.

(6)  In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used.

(7)  Products containing more than 40 % starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’.

(8)  Products containing more than 40 % starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’.

(9)  If this ingredient has been subjected to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.

(10)  Products containing more than 40 % starch may be named as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’.

(11)  This name may be replaced by ‘corn gluten feed’.

(12)  This name may be replaced by ‘extruded maize starch’.

(13)  The name may be supplemented by the grain species.

(14)  This name may be replaced by ‘distillers’ dried grains and ‘solubles’. The name may be supplemented by the grain species.

(15)  Where appropriate the indication ‘low in glucosinolate’ may be added. ‘Low in glucosinolate’ is as defined in European Union legislation.

(16)  The name must be supplemented by the plant species.

(17)  This name must be supplemented by an indication of the nature of the heat treatment.

(18)  This name may be replaced by ‘sucrose’.

(19)  This name may be replaced by ‘tapioca’.

(20)  This name may be replaced by ‘tapioca starch’.

(21)  The name may be supplemented by the fruit species.

(22)  The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.

(23)  The species of forage crop may be added to the name.

(24)  The cereal species must be indicated in the name.

(25)  The name must be supplemented by an indication of the nature of the chemical treatment carried out.

(26)  This name may be replaced by ‘sucrose’.

(27)  This name may be replaced by ‘milk albumin powder’.

(28)  Products containing more than 13 % fat in the dry matter must be qualified as ‘rich in fat’.

(29)  This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).

(30)  Products containing more than 75 % crude protein in the dry matter may be qualified as ‘rich in protein’.

(31)  The nature of the source may be indicated additionally in the name or replace it.

(32)  The manufacturing process may be included in the name.

(33)  The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.

(34)  The name may be supplemented by an indication of the salt obtained.