CELEX: 31981R1783
Language: en
Date: 1981-06-30 00:00:00
Title: Council Regulation (EEC) No 1783/81 of 30 June 1981 amending Regulation (EEC) No 2744/75 on the import and export system for products processed from cereals and rice

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31981R1783

Council Regulation (EEC) No 1783/81 of 30 June 1981 amending Regulation (EEC) No 2744/75 on the import and export system for products processed from cereals and rice  

Official Journal L 176 , 01/07/1981 P. 0010 - 0014 Spanish special edition: Chapter 03 Volume 22 P. 0075  Portuguese special edition Chapter 03 Volume 22 P. 0075 

*****COUNCIL  REGULATION (EEC) No 1783/81  of 30 June 1981  amending Regulation (EEC) No 2744/75 on the import and export system for products processed from cereals and rice  THE COUNCIL OF THE EUROPEAN  COMMUNITIES,  Having regard to the Treaty establishing the European Economic Community,  Having regard to Council Regulation (EEC) No 2727/75 of 29 October 1975 on the common organization of the market in cereals (1), as last amended by Regulation (EEC) No 1784/81 (2), and in particular Article 14 (3) thereof,  Having regard to the proposal from the Commission,  Whereas Council Regulation (EEC) No 1784/81 provides for the transfer of certain processed products to the common organization of the market in cereals; whereas the application of the system of levies and refunds applicable in trade with third countries in products processed from cereals and from rice should be extended to these products;  Whereas it is therefore necessary to amend Council Regulation (EEC) No 2744/75 of 29 October 1975 on the import and export system for products processed from cereals and rice (3), as last amended by Regulation (EEC) No 2245/78 (4),  HAS ADOPTED THIS REGULATION:  Article 1  Regulation (EEC) No 2744/75 is hereby amended as follows:  1. Article 5 (1) shall be replaced by the following:  '1. When calculating the variable component of the levy applicable to the products listed in Annex I under tariff headings No or subheadings 11.02 A V a) 1, 11.04 C II, 11.08 A, 11.09, 17.02 B II, 17.02 F II, 21.07 F II and 23.03 A I and intended at the time of importation for the same uses as those laid down for the granting of production refunds on:  - potato starch,  - common wheat, maize and broken rice used in the Community for the manufacture of starch,  - maize used for the manufacture of groats and meal for the brewing industry,  the production refunds granted shall be taken into account.'  2. Annex I is hereby replaced by the Annex to this Regulation.  Article 2  This Regulation shall enter into force on the day of its publication in the Official Journal of the European Communities.  It shall apply as from 1 July 1981.  This Regulation shall be binding in its entirety and directly applicable in all Member States.  Done at Luxembourg, 30 June 1981.  For the Council  The President  G. BRAKS  (1) OJ No L 281, 1. 11. 1975, p. 1.  (2) OJ No L 177, 1. 7. 1981, p. 1.  (3) OJ No L 281, 1. 11. 1975, p. 65.  (4) OJ No L 273, 29. 9. 1978, p. 1.  ANNEX  'ANNEX I  1.2.3.4.5 //   //   //   //   //   // CCT heading No  // Description  // Basic product  // Coefficient  // Fixed component (ECU/tonnes)  //   //   //   //   //   // 1  // 2  // 3  // 4  // 5  //   //   //   //   //   //   //   //   //  //   // 07.06  // Manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes, and other similar roots and tubers with high starch or inulin content, fresh or dried, whole or sliced; sago pith:  //   //   //   //   // A. Manioc, arrowroot, salep and other similar roots and tubers with high starch content, excluding sweet potatoes  // Barley  // 0;18  // -  // 11.01  // Cereal flours (1):  //   //   //   //  // C. Barley flour  // Barley  // 1;80  // 6;04  //   // D. Oat flour  // Oats  // 1;80  // 6.04  //   // E. Maize flour:  //   //   //   //   // I. Of a fat content not exceeding 1;5 % by weight  // Maize  // 1;80  // 6;04  //   // II. Other  // Maize  // 1;02  // 3;02  //   // F. Rice flour  // Broken rice  // 1;06  // 3;02  //   // G. Other  // Sorghum  // 1;02  // 3;02  // 11.02  // Cereals, groats and cereal meal; other worked cereal grains (for example, rolled, flaked, polished, pearled or kibbled, but not further prepared), except husked, glazed, polished or broken rice; germ of cereals, whole rolled, flaked, or ground (1):  //   //   //   //   // A. Cereal groats and cereal meal:  //   //   //   //   // II. Rye  // Rye  // 1;80  // 6;04  //   // III. Barley  // Barley  // 1;80  // 6;04  //   // IV. Oats  // Oats  // 1;80  // 6;04  //  // V. Maize:  //   //   //   //   // a) Of a fat content not exceeding 1;5 % by weight:  //   //   //   //   // 1. For the brewing industry (a)  // Maize  // 1;80  // 6;04  //   // 2. Other  // Maize  // 1;80  // 6;04  //   // b) Other  // Maize  // 1;02  // 3;02  //   // VI. Rice  // Broken rice  // 1;06  // 3;02  //   // VII. Other  // Sorghum  // 1;02  // 3;02  //  //   //   //   //  (1) For the purpose of distinguishing between products falling within headings No 11.01 and 11.02 and those falling within subheading 23.02 A, products falling within headings No 11.01 and 11.02 are those having both of the following:  - a starch content (determined by the modified Ewers's polarimetric method) exceeding 45 % by weight referred to dry matter,  - an ash content by weight, referred to dry matter (after deduction of any added mineral matter), not exceeding 1;6 % for rice, 2;5 % for wheat and rye, 3 % for barley, 4 % for buckwheat, 5 % for oats and 2 % for other cereals.  Germ of cereals, whole rolled, flaked or ground, falls in all cases within heading No 11.02.  (a) Entry under this subheading is subject to conditions to be determined by the competent authorities.  1.2.3.4.5 // 11.02 (cont'd)  // B. Hulled grains (shelled or husked) whether or not sliced or kibbled:  //   //   //   //  // I. Barley or oats:  //   //   //   //   // a) Hulled (shelled or husked):  //   //   //   //   // 1. Barley  // Barley  // 1;60  // 3;02  //   // 2. Oats:  //   //   //  //   // aa) Clipped oats  // Oats  // 1;02  // 3;02  //  // bb) Other  // Oats  // 1;80  // 3;02  //   // b) Hulled and sliced or kibbled ('Gruetze' or 'grutten'):  //   //   //   //  // 1. Barley  // Barley  // 1;60  // 3;02  //   // 2. Oats  // Oats  // 1;80  // 3;02  //   // II. Other cereals:  //  //   //   //   // a) Wheat  // Common wheat  // 1;33  // 3;02  //   // b) Rye  // Rye  // 1;33  // 3;02  //   // c) Maize  // Maize  // 1;60  // 3;02  //   // d) Other  // Sorghum  // 1;02  // 3;02  //   // C. Pearled grains:  //   //   //  //   // I. Wheat  // Common wheat  // 1;60  // 3;02  //  // II. Rye  // Rye  // 1;60  // 3;02  //   // III. Barley  // Barley  // 2;50  // 6;04  //   // IV. Oats  // Oats  // 1;60  // 3;02  //   // V. Maize  // Maize  // 1;60  // 3;02  //   // VI. Other  // Sorghum  // 1;02  // 3;02  //   // D. Grains not otherwise worked than kibbled:  //   //   //   //  // I. Wheat  // Common wheat  // 1;02  // 3;02  //   // II. Rye  // Rye  // 1;02  // 3;02  //   // III. Barley  // Barley  // 1;02  // 3;02  //   // IV. Oats  // Oats  // 1;02  // 3;02  //   // V. Maize  // Maize  // 1;02  // 3;02  //   // VI. Other  // Sorghum  // 1;02  // 3;02  //   // E. Rolled grains; flaked grains:  //   //   //   //   // I. Barley or oats:  //  //   //   //   // a) Rolled:  //   //   //   //   // 1. Barley  // Barley  // 1;02  // 3;02  //   // 2. Oats  // Oats  // 1;02  // 3;02  //   // b) Flaked:  //   //   //   //   // 1. Barley  // Barley  // 2;00  // 6;04  //   // 2. Oats  // Oats  // 2;00  // 6;04  //   // II. Other cereals:  //   //   //   //   // a) Wheat  // Common wheat  // 1;80  // 6;04  //   // b) Rye  // Rye  // 1;80  // 6;04  //   // c) Maize  // Maize  // 1;80  // 6;04  //   // d) Other:  //   //   //   //   // 1. Flaked rice  // Broken rice  // 1;80  // 6;04  //   // 2. Other  // Canary seed  // 1;80  // 6;04  // 11.02 (cont'd)  // F. Pellets:  //   //   //   //   // I. Wheat  // Common wheat  // 1;80  // 6;04  //   // II. Rye  // Rye  // 1;80  // 6;04  //   // III. Barley  // Barley  // 1;80  // 6;04  //   // IV. Oats  // Oats  // 1;80  // 6;04  //   // V. Maize  // Maize  // 1;80  // 6;04  //   // VI. Rice  // Broken rice  // 1;06  // 3;02  //   // VII. Other  // Sorghum  // 1;02  // 3;02  //   // G. Germ of cereal, whole, rolled, flaked or ground:  //   //   //   //   // I. Wheat  // Common wheat  // 0;75  // 6;04  //   // II. Other  // Maize  // 0;75  // 6;04  // 11.04  // Flour of the dried leguminous vegetables falling within heading No 07.05 or of the fruits falling within any heading in Chapter 8; flour and meal of sago and of oats and tubers falling within heading No 07.06:  //   //   //   //   // C. Flour and meal of sago and of roots and tubers falling within heading No 07.06:  //   //   //   //  // I. Denatured (a)  // Barley  // 0;18  // 3;02  //   // II. Other:  //   //   //   //   // a) For the manufacture of starches (a)  // Maize  // 1;61  // 20;55  //   // b) Other  // Maize  // 1;61  // 20;55  // 11.07  // Malt, roasted or not:  //   //   //   //   // A. Unroasted:  //   //   //   //  // I. Obtained from wheat  //   //   //   //   // a) In the form of flour  // Common wheat  // 1;78  // 10;88  //   // b) Other  // Common wheat  // 1;33  // 10;88  //   // II. Other  //   //   //   //   // a) In the form of flour  // Barley  // 1;78  // 10;88  //   // b) Other  // Barley  // 1;33  // 10;88  //   // B. Roasted  // Barley  // 1;55  // 10;88  // 11.08  // Starches; inulin:  //   //   //   //   // A. Starches:  //   //   //   //   // I. Maize starch  // Maize  // 1;61  // 20;55  //   // II. Rice starch  // Broken rice  // 1;52  // 30;83  //   // III. Wheat starch  // Common wheat  // 2;20  // 20;55  //   // IV. Potato starch  // Maize  // 1;61  // 20;55  //   // V. Other  // Maize  // 1;61  // 20;55  // 11.09  // Wheat gluten, whether or not dried  // Common wheat  // 4;00  // 181;34  //   //   //   //   //  (a) Entry under this subheading is subject to conditions to be determined by the competent authorities.  1.2.3.4.5 // 17.02  // Other sugars in solid form, sugar syrups not containing added flavouring or colouring matter; artificial honey (whether or not mixed with natural honey), caramel  //   //   //   //   // B. Glucose and glucose syrup malto dextrine and malto dextrine syrup  //   //   //   //  // II. Other  //   //   //   //   // a) Glucose in the form of white crystalline powder, whether or not agglomerated  // Maize  // 2;10  // 96;72  //   // b) Other  // Maize  // 1;61  // 66;49  //   // F. Caramel:  //   //   //   //   // II. Other:  //   //   //   //   // (a) in the form of powder, whether or not agglomerated  // Maize  // 2;20  // 96;72  //  // (b) Other  // Maize  // 1;53  // 66;49  // 21.07 F  // Flavoured or coloured sugar syrups:  //   //   //   //  // II. Glucose and malto dextrine syrups  // Maize  // 1;61  // 66;49  // 23.02  // Bran, sharps and other residues derived from the sifting, milling or working of cereals or of leguminous vegetables:  //   //   //   //   // A. Of cereals:  //   //   //   //   // I. Of maize or rice:  //   //   //  //   // a) With a starch content not exceeding 35 % by weight  // Common wheat  // 0;10  //   //   //   // Barley  // 0;10  // 0  //   //   // Maize  // 0;10  //   //   // b) Other  // Common wheat  // 0;32  //   //   //   // Barley  // 0;32  // 0  //   //   // Maize  // 0;32  //   //   // II. Of other cereals:  //   //   //   //   // a) Of which the starch content does not exceed 28 % by weight, and of which the percentage which passes through a sieve with an aperture of 0;2 mm does not exceed 10 % by weight or of which the sieved product has an ash content, calculated on the dry product, of 1;5 % or more by weight  // Common wheat  // 0;08  //   //   //   // Barley  // 0;08  // 0  //   //   // Maize  // 0;08  //   //   // b) Other  // Common wheat  // 0;32  //   //   //   // Barley  // 0;32  // 0  //   //   // Maize  // 0;32  //   // 23.03  // Beet-pulp, bagasse and other waste of sugar manufacture; brewing and distilling dregs and waste; residues of starch manufacture and similar residues:  //   //   //   //   // A. Residues from the manufacture of starch from maize (excluding concentrated steeping liquors), of a protein content, referred to dry matter:  //   //   //   //   // I. Exceeding 40 % by weight  // Maize  // 2;00  // 181;32'  //   //   //   //   //2 . OTHER  CANARY SEED  1.80  6.04  11.02 ( CONT'D )  F . PELLETS :  //  //  //  //  I . WHEAT  COMMON WHEAT  1.80  6.04  //  II . RYE  RYE  1.80  6.04  //  III . BARLEY  BARLEY  1.80  6.04  //  IV . OATS  OATS  1.80  6.04  //  V . MAIZE  MAIZE  1.80  6.04  //  VI . RICE  BROKEN RICE  1.06  3.02  //  VII . OTHER  SORGHUM  1.02  3.02  //  G . GERM OF CEREAL, WHOLE, ROLLED, FLAKED OR GROUND :  //  //  //  //  I . WHEAT  COMMON WHEAT  0.75  6.04  //  II . OTHER  MAIZE  0.75  6.04  11.04  FLOUR OF THE DRIED LEGUMINOUS VEGETABLES FALLING WITHIN HEADING NO 07.05 OR OF THE FRUITS FALLING WITHIN ANY HEADING IN CHAPTER 8; FLOUR AND MEAL OF SAGO AND OF OATS AND TUBERS FALLING WITHIN HEADING NO 07.06 :  //  //  //  //  C . FLOUR AND MEAL OF SAGO AND OF ROOTS AND TUBERS FALLING WITHIN HEADING NO 07.06 :  //  //  //  //  I . DENATURED ( A )  BARLEY  0.18  3.02  //  II . OTHER :  //  //  //  //  A ) FOR THE MANUFACTURE OF STARCHES ( A )  MAIZE  1.61  20.55  //  B ) OTHER  MAIZE  1.61  20.55  11.07  MALT, ROASTED OR NOT :  //  //  //  //  A . UNROASTED :  //  //  //  //  I . OBTAINED FROM WHEAT  //  //  //  //  A ) IN THE FORM OF FLOUR  COMMON WHEAT  1.78  10.88  //  B ) OTHER  COMMON WHEAT  1.33  10.88  //  II . OTHER  //  //  //  //  A ) IN THE FORM OF FLOUR  BARLEY  1.78  10.88  //  B ) OTHER  BARLEY  1.33  10.88  //  B . ROASTED  BARLEY  1.55  10.88  11.08  STARCHES; INULIN :  //  //  //  //  A . STARCHES :  //  //  //  //  I . MAIZE STARCH  MAIZE  1.61  20.55  //  II . RICE STARCH  BROKEN RICE  1.52  30.83  //  III . WHEAT STARCH  COMMON WHEAT  2.20  20.55  //  IV . POTATO STARCH  MAIZE  1.61  20.55  //  V . OTHER  MAIZE  1.61  20.55  11.09  WHEAT GLUTEN, WHETHER OR NOT DRIED  COMMON WHEAT  4.00  181.34  //  //  //  //  //  ( A ) ENTRY UNDER THIS SUBHEADING IS SUBJECT TO CONDITIONS TO BE DETERMINED BY THE COMPETENT AUTHORITIES .  1.2.3.4.517.02  OTHER SUGARS IN SOLID FORM, SUGAR SYRUPS NOT CONTAINING ADDED FLAVOURING OR COLOURING MATTER; ARTIFICIAL HONEY ( WHETHER OR NOT MIXED WITH NATURAL HONEY ), CARAMEL  //  //  //  //  B . GLUCOSE AND GLUCOSE SYRUP MALTO DEXTRINE AND MALTO DEXTRINE SYRUP  //  //  //  //  II . OTHER  //  //  //  //  A ) GLUCOSE IN THE FORM OF WHITE CRYSTALLINE POWDER, WHETHER OR NOT AGGLOMERATED  MAIZE  2.10  96.72  //  B ) OTHER  MAIZE  1.61  66.49  //  F . CARAMEL :  //  //  //  //  II . OTHER :  //  //  //  //  ( A ) IN THE FORM OF POWDER, WHETHER OR NOT AGGLOMERATED  MAIZE  2.20  96.72  //  ( B ) OTHER  MAIZE  1.53  66.49  21.07 F  FLAVOURED OR COLOURED SUGAR SYRUPS :  //  //  //  //  II . GLUCOSE AND MALTO DEXTRINE SYRUPS  MAIZE  1.61  66.49  23.02  BRAN, SHARPS AND OTHER RESIDUES DERIVED FROM THE SIFTING, MILLING OR WORKING OF CEREALS OR OF LEGUMINOUS VEGETABLES :  //  //  //  //  A . OF CEREALS :  //  //  //  //  I . OF MAIZE OR RICE :  //  //  //  //  A ) WITH A STARCH CONTENT NOT EXCEEDING 35 % BY WEIGHT  COMMON WHEAT  0.10  //  //  //  BARLEY  0.10  0  //  //  MAIZE  0.10  //  //  B ) OTHER  COMMON WHEAT  0.32  //  //  //  BARLEY  0.32  0  //  //  MAIZE  0.32  //  //  II . OF OTHER CEREALS :  //  //  //  //  A ) OF WHICH THE STARCH CONTENT DOES NOT EXCEED 28 % BY WEIGHT, AND OF WHICH THE PERCENTAGE WHICH PASSES THROUGH A SIEVE WITH AN APERTURE OF 0.2 MM DOES NOT EXCEED 10 % BY WEIGHT OR OF WHICH THE SIEVED PRODUCT HAS AN ASH CONTENT, CALCULATED ON THE DRY PRODUCT, OF 1.5 % OR MORE BY WEIGHT  COMMON WHEAT  0.08  //  //  //  BARLEY  0.08  0  //  //  MAIZE  0.08  //  //  B ) OTHER  COMMON WHEAT  0.32  //  //  //  BARLEY  0.32  0  //  //  MAIZE  0.32  //  23.03  BEET-PULP, BAGASSE AND OTHER WASTE OF SUGAR MANUFACTURE; BREWING AND DISTILLING DREGS AND WASTE; RESIDUES OF STARCH MANUFACTURE AND SIMILAR RESIDUES :  //  //  //  //  A . RESIDUES FROM THE MANUFACTURE OF STARCH FROM MAIZE ( EXCLUDING CONCENTRATED STEEPING LIQUORS ), OF A PROTEIN CONTENT, REFERRED TO DRY MATTER :  //  //  //  //  I . EXCEEDING 40 % BY WEIGHT  MAIZE  2.00  181.32'  //  //  //  //  //