CELEX: 51975PC0419
Language: en
Date: 1975-07-25
Title: AMENDED PROPOSAL FOR A COUNCIL DIRECTIVE on the approximation of the laws of the Member States relating to fruit jams, Jellies and marmalades and chestnut puree (Amendment presented by the Commission to the Council pursuant to Article 149, second paragraph, of the EEC Treaty).

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DOCUMENTS "COM"
COM (75) 419
Vol. 1975/0161
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 ---pagebreak---   COMMISSION OF THE. EUROPEAN OOMM11MHBS
                                                           COM(75) 419 final
                                                           Brussels     25 July 1975
I                  ,                                   .              .
                                                ■        .          ■
                             AMENDED PROPOSAL FOR A
                               COUNCIL DIRECTIVE
             on the approximation of the laws of the Member States
                                                                          ■
[     relating to fruit jams , Jellies and marmalades and chestnut puree
     (Amendment presented "by the Commission to the Council pursuant to
      Article 149 ? second paragraph , of the EEC Treaty).
     COM(75 ) 419 final
 ---pagebreak---                                 Explanatory memorandum
1 . In the majority of Member States , the fruit jams , jellies and marmalades
     sector is governed by very strict rules covering contents and labelling.
     These standards tend to hinder the free movement of these products , since
     they differ from one country to another , especially in relation to the
     following :
     - minimum content of the basic ingredients ( fruit and sugar );
     - the specifications relating to these countries ;
     - tho percentage of sulphur dioxide residues present , resulting from treat­
       ment of the raw materials used ;
     - the use of certain additives , in particular colouring agents and pre­
       servatives .
     Background
2 . In 1965 the Commission submitted to the Council a proposal for a directive ( 1 )
     designed to harmonize these provisions .
     2.1 . The measures proposed to achieve free movement for these products
           mainly concerned the following :
           - introduction of a common terminology to avoid the danger of confusion }
           - classification of the various products in accordance with this termi­
             nology and on the basis of their contents ;
           - attribution of a single prescribed designation to each product , to
             enr,ble consumers to distinguish between the various qualities .
           In the interests of public health , the proposal was also designed to
           reduce the quant ities of additives and their residues present in
           finished products .
( 1 ) Doc . VI/C0M( 65) 207 final .
      The European Parliament gave its opinion on 16 March 1967 , and the Economic
      and Social Committee on 28 September 1966 ( O.J , n° 63 of 3 April 1967 »
      p. 986 ).
 ---pagebreak---                                                                                          i
       2.2. This approach -to the problem vras in general approved tor the six members
              of the original Community . Nevertheless , as a result of persistant
              disagreement between the delegations on certain points of detail , the
              Council was unable to issue the directive .
3 » ftie last discussions held by the Council on the Commission 's proposal took
       place early in 1971 « Since then, howover , the situation has changed in two
       respects :
       •• at Community level , by the accession of the three new Member States ;
       - at international level , by the activities of the Codex Alimentarius
          (Joint FAO/WHO Programme on standards for foodstuffs ) .
       3.1 . In the co-ordination report submitted to the Council for the eleventh
              session of the Codex Committee , on processed fruits and vegetables ( '!),
              the Commission noted that the classification hitherto proposed for the
     ,        Codex would not be found satisfactory by a sufficiently large majority
              of countries ; furthermore the consensus reached within the original
              Community had been invalidated "by the fact that in cortain new Member
        : '   States , customs regarding both manufacture and consumption differed .
              appreciably from those in the States of the original Community . ,
              The report concluded that the classification system would have to be
              rethought , both to promote the adoption of- the Codex standards and
              progressively to integrate these new provisions into Community,
       3.2 . Before drawing up its coordination report , the Commission gathered
              opinions from both trade circles and consumers at Community level ,
              which enabled it to put forward new suggestions which were breadly
            ■ approved by these organizations . •
              The Member States also gave their approval ( 2) to the principle on
              which these now- suggestions were based. '
( 1 ) Doc , SEC(74)1957 final
( 2) Doc . R/ 1 390/74 (AGRI ) 363 ( COMER 202), paragraphs 2 and 3 .
 ---pagebreak---       At the last session of the Codex Committee , on processed fruits and
      vegetables , held from 3 to 7 June 1974 in Washington , the same thinking'
      was adhered to ,
3«3 . The object of the amended proposal for a directive is therefore to
      incorporate those agreements into Community law# The effect of such
      law would be :
      - to permit the free movement of the products concerned within the
         Community ;
      - to provide an effective contribution from the Community to the
         advancement of the work undertaken in the context of the Codex
         Alimentarius .
Contents of the amended proposal
General provisions
To   better understand the solutions proposed herein by the Commission , it
should be noted that two main types of production exist on the markets of
the enlarged Community .
4.1 . In certain Member States , products described as " jam", "marmalade "
      or " jelly" usually fall within one cf tiso categories according to
      fruit content , that vrith the highest percentage of fruit qualifying
      for the designation "extra" ( first quality)# In addition, the terms
      " jam" and "marmalade " relate to products obtained from the entire
      edible portion of the fruit irrespective of the variety used , whilst
      the word " jelly" refers to the more or less translucent product
      obtained solely from fl-uit juices .
4.2 . In other Member States , especially the United Kingdom, legislation
      makes a clear distinction between products made from citrus fruit
      and those made from fruits belonging to other botanical species . The
      term " marmalade " applies only to the former , whilst the latter are
      most often called " jam" or " jolly".
      In these countries , a threshold level applies to the fruit content of
      the finished product , but no different classifications exist corres­
      ponding to higher or lower fruit content .
 ---pagebreak--- 4»3 » It should also "be noted that in Denmark the expression "marmalade "
<•    applies to all pulp products irrespective of the type of fruit used.
The present amended proposal is designed to harmonise these differing
legislative provisions on the basis of criteria breadly accepted by the
Commission in the various fields in relation to the removal of technical
barriers to trade ,
5.1 . It should be recalled that the primary objective of the harmoniBation
      of laws is to enable the free movement of produots in sectors in
      which.it is hindered by the application of divergent national provi­
      sions .                                                                 , ■
      As a general rule , no changes should be required in existing national
      products , the desired effect being to broaden the range of products
      which can be offered to consumers and not - as has been suggested - to
      ban products legally admitted to the domestio market in one or more
      Member States *
      5.1.1 . If this principle were strictly applied, all products at present
          • • manufactured or marketed in one or another Member State > would
              have to be listed in the related Community Directive , thus
              admitting all merchandise , from whatever1 part of the Community
              market , to free movement throughout the Community .
                                                 »   - • ,
              However , feuch a solution does not always correspond with reality
              in fact , some products are not subject to intraoomraunity
              exchanges , and others are not acceptable in all Member States
              for public health or security reasons . All these products
              continue to be subject to the national legislation of the Member
              State in which they are admitted.
 ---pagebreak---                                      -5 -
      3*1 o2 » Consequently , where industrial products are concerned, whose
                characteristics - tinlike certain primary products – are not
                predetermined, those products within a given sector in relation
                to which free movement is both desirable and practicable should
                be identified and the field of application of the relevant
                Community directive limited accordingly «
                The same considerations apply, of course , if – in regard to a
                specifio product listed in the directive – certain questions
                of detail ( types of processing authorized, for example) are
                not amenable to common agreement , or if such agreement does
              , not seem indispensable .
                For these reasons it is generally possible to adopt the optional
                approach to harmonisation , However , for products with a simple
                formulation as opposed to those of which the formulation is
                complex , it is sometimes possible to adopt the total approach
                which necessitates the complete alignment of the laws of the
                Member States on a particular product#
                In other cases , the partial approach can be chosen necessitating
                the total alignment of the laws of the Member States concerning
                the products covered by the Directive , but .permitting national
                legislation to control the products not covered by the Directive ,
                It is this approach which has been used by the Commission in the
                particular case .
5.2 . In applying the principles outlined above to       foodstuffs legislation ,
      with wich the present amended proposal for a directive is concerned ,
      account must of course.be taken of the individual aspects of this field .
      5.2.1 . Among these aspects , labelling rules are particularly important
                since they provide information and at the same time protect
                consumers .
                In the context of the harmonisation of laws , information and
         ;   • consumer protection are particularly vital since the esta­
                blishment of free movement for those types of merchandise implies
                that products will appear on national markets where they are
                unknown or insufficiently known to the public , with the result
                that only by clear and distinctive labelling can the danger of
                error be avoided .
 ---pagebreak---                                       - 6
      5.2.2. Furthermore , the provisions of foodstuffs legislation relating
       , ...     to certain specific products or groups of products are "based
             :   on- the concept of "prescribed designation". Qhis principle is
                 recognized and applied by the Member States and the Community,
        '        This approach can be defined in the following way * When a
                 provision in food law defines a foodstuff in respect to its
                 principle characteristics , it attributes at the same tine a
                 specifio denomination ("the reserved denomination") which oan
                 only bs used for designating this product , another clearly
                 different denomination being obligatory for other foods t
    I
                 This principle functions satisfactorily in total or partial
   , , /         approaches to harmonisation , but it . must be modified in the
v                case of optional harmonisation* In fact the possibility remains
                 to make use of the even more flexible procedure of the defini­
                 tion of a standard for which free circulation is made possible
                 without reserving the denomination on the Community level .
      5.2.3. With the reservation of paragraph 5*2«2 above , the detsrmina-
               - tion of the products which lay claim to free circulation and
                 the choice of corresponding denominations are parallel measures .
                 On the other hand products not complying with the requirements
                 in the Directive may continue to be marketed, conforming to
                 national rules applicable to them, providing that their labelling
                 does not lead to oonfusion in the minds of consumers .
Spécifie aspects
In the light of the general principles not out above , the Commission
proposes to apply the directive to a certain number of products only and
to leave existing national legislation unaffected in respeot of the others .
6.1 * As a general rule , products not corresponding to the standards laid
      down in the directive can continue to be manufactured under national
      laws and in accordance with labelling regulations . In this way other
      types of products manufactured from fruits and sugars , but not having
 ---pagebreak---       the jelled consistency normally . given to jams , jellies and marmalades
      would continue to "be subject to the provisions of national legislations .
6.2 . With regard to the definitions to appear in the Directive , the Com­
      mission "believes that the Community should ensure free movement for
      the following products to vrhich the directive will apply :
      - products with a high fruit or fruit juice content ( first quality);
      - products having a lower fruit or fruit juice content ( standard
        quality);
      - " marmalaue " made from citrus fruits .
      As regards this last product , the designation "marmalade " should be
      applied to it exclusively, except in Denmark vrhere the term is used
      in a generic sense and cannot "be replaced by any other.       .
      Chestnut puree , chiefly manufactured in the southern regions , should
      also be permitted to move freely within the Community and should thus
      be covered by the Directive ,                 ■
The products to which the Directive will apply are listed in Article 1 .
Hie definitions applying to them appear in Annex I.
7.1 . The proposed values for minimum fruit content correspond to those
      under consideration for the Codex Aliment arius , Hie future directive
      will thus have the effect not only of eliminating barriers ,to intra–
      Community trade , but also of facilitating international trade .
      To provide better information for consumers , the Commission proposes
      that fruit content should be stated on labels .
7.2 . Begarding the percentage of soluble dry matter contained in finished
      products , the Commission proposes to go beyond the limit of 65 %
      under consideration for the Codex Alimentarius ( though products confor­
      ming to thi3 standard could, of course , move freely within the
      Community) .
      Certain types of product having a relatively low sugar content exist
      in the Community , These have appreciable advantages from the nutritional
 ---pagebreak--- point of view as carbohydrate consumption is reduced. Since the free
movement of goods is the objective , it would seem advisable to include
them in the Directive .
It should however be recognised that in most Member States , the terms
" jam", jelly" and "marmalade " are used solely for products whose
conservation is ensured exclusively by the manufacturing processes
employed and by the use of sugar , to the exclusion of the use of any
artificial preservatives . Furthermore , products with a low sugar content
have only appeared relatively recently on the market and it is likely
that industrial development in this sphere is not yet complete .
Consequently , the Commission considers that the facultative character
of the Directive should be maintained with regard to the minimum quan­
tity of soluble dry matter , while providing a guideline for future
development . The solution adopted in this proposal therefore is to
authorize Member States , in an initial stage , to restrict the free
movement , under the designations prescribed in the Directive , to the
products whose conservation is ensured without the use of artificial
preservatives . Prom a technical point of view , artificial preservatives
are not required for those products with 63 % or more soluble dry matter .
With a lower content it is frequently necessary to use artificial pre­
servatives . Therefore the proposal makes provision for the ilember States
to. authorize' the use of the designations prescribed in the Directive
for products with a content of less than 63 % soluble dry matter at
the same time defining the chemical preservative in the product . A
subsequent examination will be made to ascertain whether and in what
conditions such a measure could be extended to the Community as a whole
in order to ensure free movement for all the products covered by the
eeotor under review .
The new proposal follows the ugual form for directives on the harmo­
nization of foodstuffs legislation.
 ---pagebreak---                                        - 9 -
          As regards labelling, the proposal takes account of work at present
          underway in other fields ; the text will be completed later on the
          basis of such other texts where certain general aspects are concerned ,
          such as the listing of ingredients .
8 . Since this amended proposal differs considerably from the initial proposal ,
    the Commission proposes to hold a further consultation with the European
    Parliament .
    It would be desirable to consult the Economic and Social Committee since
    the proposal comes under the heading of foodstuffs legislation .
 ---pagebreak---                 Amended proposal for a Council Directive on the
                approximation of the laws of the Member States
                relating to fruit jams , jellies and marmalades
                and chestnut pur£e
THE COUNCIL OP THE EUROPE/IN COMMUNITIES ,                                 -■
Having regard to the Treaty establishing the European Economic Community,
and in particular Article 43 thereof ;
Having regard to the Commission proposal ;
Having regard to the opinion of the European Parliament ;
Having regard to the opinion of the Economic and Social Committee ;
Whereas the legislation and administrative rules in force in the Member States
define the composition and characteristics of the manufacture of fruit jams,
jellies and marmalades and chestnut puree , reserve, such designations for the
products that meet these standards and lay down the rules regarding labelling
and packaging ;
Whereas the difference in national legislation are likely to impede the free
movement cf these products and set up conditions of unfair competition ;
                  !
Whereas it is as a consequence necessary to establish Community rules , the
observance of which will make it possible to market the products in question
freely throughout the Community ;
Whereas a new type of product with a low sugar content has recently appeared
on some markets but their industrial development not yet being complete ; that
as a consequence in the initial stage it is advisable to allow Member States
the opinion of including such products under the designation fruit jams , jellies
and marmalades and ohestnut puree ;
 ---pagebreak--- Whereas determination of the methods of sampling and analysis to check the
composition of and manufacturing specifications for products specified in this
Directive are implementing measures of a technical nature the adoption of
which it is advisable to entrust to the Commission in order to simplify and
accelerate the procedure ;
Whereas in all cases where the Council delegates powers to the Commission to
implement rules established in respect of foodstuffs , it is advisable to make
provision for procedure ensuring close cooperation between the Member States
and the Commission through the Standing Committee for Foodstuffs instituted by
Council Decision of 13 November 19&9 0)l
Whereas , pending the adoption of general Community regulations in respect of
the labelling of foodstuffs , it is advisable to retain certain national provi­
sions as a temporary measure ;
HAS ADOPTED. THIS DIRECTIVE :
                                     Article 1
This Directive shall apply to :
1 . First-quality jam
2# Jam
3 . First-quality jelly                          .
4 . Jelly
5 . Marmalade
6 . Marmalade jelly
7 . Chestnut puree ,
as defxned in Annexe I
                                     Article 2
1 .- One names attributed in Annexe I to the products shall be used exclusively
      to denote products -as defined therein .
 ( 1 ) OJ n' L 291 of 19 November 1969» page 9 *
 ---pagebreak--- 2 » Member States may however restrict the use of these designations to products
    with a content of soluble dry matter of 63 $ or moro as determined by
    refractometer .                                                                 .
                                       Article 3
Only raw materials corresponding to the definitions given in Annex II may be
used in the manufacture of the products listed in Article 1 .
            •1                                          •
                            '   :      Article 4 : ■ '                /•
Ihe substances specified in Annex III may be added, in the manner prescribed
therein , to products listed in Article 1 ,
                                       Article 5
1 . Irrespective of the substance involved, products listed in Article 1 may
    not contain substances in quantities such as to endanger human health .
2. Such products may not , in particular , oontain sulphur dioxide in amounts
    exceeding the limits fixed in Annex XV.
                                       Article 6                         ;" ■     *
Only the following particulars , printed in indelible characters and in such „
a manner a3 to bo clearly visible and easily legible , must be shown on         , .
containers or labels for products listed in Article 1 :
1 , Ihe name of the product , supplemented by the following :
    ( a) in the case of products obtained from a single type of fruit , the
         name of the fruit j
    (b) in the case of produots obtained from         1
         - two , three of four different types of fruit , the words "two-fruit ", ;
           "three-fruit 11 , or "four-fruit   ; as appropriate ,              1
         - more than four types of fruit , the words "mixed fruit ";
 ---pagebreak---                                            - 4 -
          the fruit in question "being specified in descending order of weight ;
    ( c ) In the case of products defined in Annex I ( 6 ) that contain sliced
          peel , the words "peel added";
2 , The words               fo fruit ", the figure shown indicating the quantity ,
    expressed as a percentage of the weight in relation to the finished product
    for which the following has "been used :
    ( a) fruit pulp , puree , juice and aqueous extracts in the manufacture of
          the products specified in Annex I ( l ), ( 2), ( 3 ) » (4 ) and ( 7 .)» and if
          applicable after deduction of the weight of water used in preparing
          the aqueous extracts ;
    (b) citrus fruit used in the manufacture of the products specified in
          Arnox I ( 5 ) and ( 6 );
3 , The words ".«,«•••• % sugar", the figure given representing the total sugar
    content * expressed in terms of its dry weight in relation to the finished
    product ;
4 , Any ingredients incorporated which are specified in Annex III ( 1,2);
5 , Where required, any additives used , to be shown in the manner prescribed
    by the rules relating to labelling in force in the Member State in which
    the product is to be consumed ;
6 , The net weight , expressed in kilogrammes or grammes , unless below 100 g ;
7, The name or business name and permanent address of the manufacturer or
    packer or of a seller established within the Community ,
                                         Article 7
Where a product listed in Article 1 is put up in containers of a net content
content exceeding 2000 g otherwise than for retail sale , the particulars
required under Article 6 (2 to 6 ) need appear only on the accompanying documents *
 ---pagebreak---                                         - 5 -
                                     - Article 8
 Member States chall lay down no ^Wjui-ffentoa-tc^aoro specific- ' than                 prencrib
 lh article 6 as to th'd nature of* the pattiCutrtk-W' tfequi to 3 by tJiat article .
Any Member State may , however , prohibit the sale in its territory of products
listed in Article 1- whose containers do not bear on one of its sides in the
national languagues the particulars required under Article 6 (1 to 4 )«.             '
                     '               ■ Article 9
Jfy way of derogation from the provisions of Article 6 and subject to any
provisions relating to the labelling of foodstuffs adopted by the Community
hereafter , Member States may require' that the following be specified :
- in the case of domestic products , the factory ;
- the oountry of origin , -except In the case of products manufactured within • -
   the Community ;                                   -  '
- a list of ingrédients ;
- a date .
                                                                                            /
     ... : I . ,   .              ',           :                                          .
                                       Article 10
1 » Membar                  not forbid' the' - trade in pro due tB'Tl n^e-fi ItrStr^-Tcle 1 whis
                       the deTifi£%i6ns and^'frul^                        '^r^on^^'diroctire ,
    in particularly the rippl'lb rt€£$S^o'f0                     '  . 'o
    non-harmonized national provisions governing the composition, manufacturing
    specifications , packaging or labelling of . the products, in question pr of
    foodstuffs in general »
                                                                                 /
2 . Paragraph 1 shall not apply to non-harmonized provisions justified on
    grounds of :                                                                                  j
    - the protection of publio health ;                                                          j
      the prevention of fraud, provided that such provisions are consistent                      j
      with the definitions and rules laid down in. this Directive ;                             j
                                                                                                I
                                                                                                !
    - the protection of industrial and commercial property , indications of
       source , designations of origin, or the prevention of unfair competition.                |
 ---pagebreak---                                     Article 11
Detailed rules concerning methods of sampling and analysis to check the
composition of and manufacturing specifications for products listed in Article 1
shall "be determined in accordance with the procedure laid dotm in Article 12 .
                                    Article 12
1 » Where the methods defined in this Article are used , the Standing Committee
    for Foodstuffs instituted by Council Decision of 13 November 19^9 » herein­
    after called the Committee , shall be informed by its chairman either on his
    own initiative or at the request of a representative of a Member State .
2 , The representative of the Commission shall submit to the Committee a draft
    of the measures to be taken . The Committee shall give its opinion on the
v r draft within a period of time that may be fixed by the chairman depending
    on the urgency of the matter in hand . The Committee shall take a decision
    with majority of 41 votes , the votes of Member States being weighted in
    accordance with Article 148 ( 2) of the Treaty. The chairman shall not vote .
3» ( a) The Commission shall take the proposed measures when they are in
         accordance with the opinion of the Committee ;
    (b) IJhen the proposed measures are not in accordance with the opinion of
         the Committee , or in the absence of an opinion, the Commission shall
         without delay submit to the Council a proposal regarding the measures
         to be taken . The Council shall adopt a decision by qualified majority }
    ( c) If after a period of three months from the time when the Council was
         informed, the Council has not adopted a decision , the proposed measures
         shall be adopted by the Commission .
                                    Article 13
Hi is Directive shall not affect national provisions by virtue of which preser­
vatives may be added to the products specified in Article 1 provided the
products have a content of dry soluble matter of less than 63 %•
 ---pagebreak---                                          - 7 -
  2 . The derogation provided for in paragraph 1 shall , within five years from
       the date of notification of this Directive "be reviewed by the Commission
       which shall , if appropriate , propose suitable amendments to the Council ,
                                          •        ,                                                    ... £ < T.;Cl
                                     '                                                 i           \
                                                                            '■  1 '     ." r"-!' ! ■ T               00
                      '                 Article 14                                             " '              "
'   '"              .                                                                                        [ [ rîifp.
  This Directive shall not apply :
  ( a) to products that axe manifestly intended for export to countries outside
         the Community ;
  (b) pending the entry into force of common provisions on the matter , to dietary
         products .                                                                      *        ''' •
                                                                                                            t: \ •
                                        Article 15
                                                                           - .- -•       ...     V. w' ." .          * Il
  1 . Member States shall , within one year following notification of this - J - °
       Directive , make such amendments to their laws as may be necessary to comply
       with the provisions of this Directive and shall forthwith inform the :
       Commission thereof .                              '■
        In any case the Mor.iber States chall Y       ^       " '
       - permit trade in products complying with the provisions laid down in . this:
          Directive two years after notification ,
       - prohibit trade in products not complying with the provisions laid dovti
          in this Directive , three years after notification. -                   -          - 1
  2 . Purthermore | Member States shall communicate to the Commission the text
       of the main provisions of internal law which they subsequently adopt in
                                                                  - , ■ '.           .        t ..      W-J        ■
       the field. covered by this Directive .
                                        Article 16
                                            « ja––
                I
  Ihis Directive is addressed to the Member States .
  Done at Brussels ,                  \              , By the Council               . 1,
                          ■    -                        The Président           > .
 ---pagebreak---                                                            AITNEX I
                          Finished products – Définitions
For Llio purpose of this Directive the following definitions shall apply :
1 « Pirst<-cruality nam
    A mizburo , "brought to a suitaole consistency , of sugars and the pulp of
    - one type of fruit ; or
    - tivo types of fruity excluding apples , pears , clingstone plums , melons ,
      watermelons , grapes , pumkiro , cucumbers and tomatoes ,
    ^he quantity of fruit -pulp used for the manufacture of 1000 g of finished
    product shall not ho less than :
    450 g as a générai rule ;
    400 g for raspberries , loganberries , red currants , gooseberries , damson
           plums and pineapple ;
    35O g for bananas and blackcurrants ;
    300 g for ginger »
2 . Jam
    A mixture , brought to a suitable consistency , of sugars and the pulp
    and/or puree of
    - ono type of fruit ; or
    - tv*o or mere types of fruit .
    The quantity of fruit-pulp and/or puree used for the manufacture of
    1000 g of finished product shall net be less than :
    330 g as a général rule ;
    300 g for raspberries , loganberries , red currants , gooseberries , damson ,
           plums and pineapple ;
    250 g for bananas and blackcurrants ;
    200 g for ginger »
 ---pagebreak---                                                            A1JM3X I
First-quality .jolly
A mixture , suitably julled of sugars and the juice and/or aqueous extracts
of                                    -
- one type of fruit ; or
- two types of fruit , excluding apples , pears , clingstone plums, melons ,
  Hater-melons , grapes ,, pumpkins , cucumbers and tomatoes .
The quantity of juice and/or aqueous extracts used in the manufacture of
1C00 g of finished product shall not be less than :
450 g a3 a général rule ;
400 g for raspberries , loganberries , red currants , gooseberries , damson
      plums and pineapple ?
300 g for blackcurrants ,                                           <
these quantities being calculated after deduction of the weight of water
used in preparing the aqueous extracts .
Jelly    •                                                       ...
A mixture , suitably jelled of sugars and the juice and/or aqueous extracts
of :
       \
                                                                           ' 1 »
- one type of fruit j or
- two or more types of fruit .
The quantity of juice and/or aqueous extracts used in the manufacture of
1000 g of finishod product shall not be less than :
330 g as a général rule ;
300 g for raspberries , loganberries , red . currants , gooseberries , damson
      plums and pineapple }
250 S f°r blackcurrants ,                                                      <
these quantities being calculated after deduction of the weight of vrator
used ii preparing the aqueous extracts .
 ---pagebreak---                                                          ANNE* I
5 . Marmalade
    A mixture , "brought to a suitable consistency of sugars , ana one or more
    of the following products obtained from citrus fruit : pulp , puree ,
    juice , aqueous extracts , peel .
    The quantity of citrus fruit used in the preparation of 1000 g of finished
    products shall not "be less than. 200 g, of which 50 £ or more shall "be
    obtained from the endocarpe .
6 , Marmalade ieliy
    Marmalade containing no insoluble matter with the exception , optionally
    of small quantities of finely sliced peel .
7 . Chestnut puree
    A mixture , brought to a suitable consistency , of sugars and chestnut
    puroe .
    The quantity of chestnut puree used in the manufacture of 1000 g of
    finished product shall not be less than 380 g.
In the case of mixtures , the minimum content of a given fruit as fixed in
item I shall bo reduced in proportion to the percentage of such fruit which
is used .
 ---pagebreak---                                                                ANHHX II
1 . Raw materials - Définitions
    ( a) Fruit
          Fresh } sound fruit , free from blemishes , containing all its essential
          constituents and sufficiently ripe for use in the manufacture of
          produots as defined in Annex I , after .cleaning, paring, topping and
          tailing, stalking and stoning .
                                                                                • t
          For the purposes of this Directive , the following shall be considered
          fruit :
          - the edible parts , after cleaning , of the root of the ginger plant
             (Zingiber officinale R. );                                 .    .    "■
                                   I
          - the edible parts of rhubarb stalks ;                     (
          - rose hips ( fruit of Itosa sp *)?
          the term " chestnut " means the fruit of the sweet chestnut tree ( Castanea
          sativa).
    (b) Fruit irnlp (pulp )                                !"                       "
          The edible parts of fruit , whore or sliced , from which seeds , pips
          and the like may have been wholly or partly removed by sieving .
    ( o) Fruit puroe ' ( ruree )
                                 \
          The product obtained by sieving the edible parts of fruit , whether
          whole or peeled .
                 juice ( juice )
          A product Fhich , subject to treatment in accordance with paragraph 2
          below, conforms to the provisions of the Council Directive of
          ( fruit juices and like produots ).
    ( e ) Acrueous extracts of fruit ( açrueous extracts )
          The aqueous extracts of fruit which , subject to the losses necessarily
          occurring in proper manufacturing, contain all the water-soluble cons­
          tituents of the fruit used .
 ---pagebreak---                                                             ANIIEX II
(f) Sugar s
     Any of rhe following :
     - Semi-white sugar
     - White suga,r
     - Refined whzte sugar
     - Liquid sugar
     - Liquid invert sugar
     - Iiivert sugar syrup
     - Dextrose monohyclrate
     -- Anhydrou? dextrose
     - Glucose syrup
     - Dehydrated glucose syrup
     - Fructose .                                  7
Authorir.ed treatment of rrx rr.aterials
( a) The products listed in paragraph 1 ( a), (b), ( c), ( d) and (e ) may in
     all cases be treated in the following ways :
     – heated or chilled,
     - freeze-clried ,
     - concentrated, to the extent that it is technically possible ,
     - dried , in the case of apricots and apricot pulp .
(b) If intended for the manufacture of products as defined in Annex I ( 2)
     (4 ) f ( 5) and (^)i sulphur dioxide (E 220) or the salts thereof (E 221
     E 222 , E 223 , E 224 , E 226 , E 227 ) ^ay be added to tho above products
(c Chestnuts for use in the manufacture of products as defined in Annex
      ( 7 ) may be soaked for a short time in an aqueous solution of sulphur
     dioxide (S 220) .
 ---pagebreak---                                                                   ANNeX III
                   Substances whose addition to products defired in
                                 Annex I is authorized
Ediblo in/yredientE « aromatics and aromatic substances
1 • 1 • Ingredients which need not be specified in the names of definished
          products                          ,         .
       ,•                                         - -                       I
           ( a) drinking water in all products as defined in Annex I ;
           (b) fruit juices used to heighten the colour of products as defined
                in Annex I ( 1 - 6 ) j
           ( c) essential oils of citrus fruit , in products as defined in
                Annex I ( 5 ) and ( 6 ),                                      . ..
1,2 . Ingredients which must be specified in the names of finished products
           (a) edible substances in sufficient quantity to modify flavour,
                including t
                - citrus-fruit juice , in products obtained from other types of
                   fruit ;
                - spints :
                - walnuts , hazel-nuts ;                                           .
                - honey ;
                - spicess
                in the products as defined in Annex I (1 - 6)}
           (b ) pulp , in the products as defined in Annex 1 ( 3) and (4)j
           ( c) vanilla, vanilla extract , vanillin and ethylvanillin, in produots
         -      as defined in Annex I ( 1 ), ( 2), ( 3) and (4) obtained from quince
'               and res© hips and in the product defined in Annex I ( 7 )»
          ( d) citrus-fruit peel and the loaves of Pelar/?onium odcratissimum,
                in products defined in Annex I ( 1 ), ( 2), ( 3 ) and (4 ) obtained
                from quince .
 ---pagebreak---                                                                AMNEX III
2 . Additivcs
                     Marne                               For use m
     Pectins (S 440 )                      Ail products as de fine d in Annex I
     Lactic acid (E 270 )
     Sodium lactate (E 325)
     Potassium laccate (E 326 )
     Calcium lactate (E 327 )
     Citric acid (E 330)
     Sodium citrates (E 331 )
     Potassium citrate (E 332)
     Calciura . citrato (E 333 )         / Ail products as defined in Annex I
     Tartaric acid (E 334 )
     Sodium tartrates (E 335 )
     Potassium tartrates (S 336)
     Sodium and potassium tartrates
     (E 337 )
     Malic acids together with the
     scdium , potassium and calcium
     salts thereof
     L-ascorbic acid (E 300)               Ali products as defined m Annex I
     Hono - and diglycerides of edible     All products as defined in Annex I
     fatty acids
     Colouring matter , the use of vhich   Products defined in Annex I ( 2), (4 )»
     is authorized in Community            ( 5) and ( 6 ),
 ---pagebreak---                                                              ANHEX V
                 Maximum sulphur dioxide content of products
   "  J           ■    • • - as defined in Annex I
The sulphur dioxide content of finished products must not exceed the following
values :
1 • 10 mg/kg for products as defined in Annex I ( 1 ), ( 3) and ( 7);
2. 50 mg/kg for all other products as defined in Annex I.