CELEX: 51977PC0406
Language: en
Date: 1977-08-11
Title: Proposal for a COUNCIL DECISION adopting a concerted-action projects of the European Economic Community in the field of physical properties of foodstuffs (submitted to the Council by the Commission)

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COM (77) 406
Vol. 1977/0133
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 ---pagebreak---    COMMISSION OF THE EUROPEAN COMMUNITIES
/
                                                   COM ( 77 ) 406 final .
                                                   Brussels . 11 August 1977
                                 Proposal for a
                                COUNCIL DECISION
              adopting a concerted-action projects of the European
               Economic Community in the field of physical properties
                                  of foodstuffs
                  ( submitted to the Council by the Commission )
                                                 f <7      /,
                                                        V " ''
                                                             V
                                                                          w
                                                                          M
C0M(77 ) 406 final .
 ---pagebreak---                                 i
                             C0NTENT3
                                                    page
  I# INTRODUCTION                                     1
 II . DEFINITION OP THE PROBLEM                       2
III. PROPOSAL RELATING TO THE PROPOSED PROGRAMME      2
      (A ) General considerations                     2
      (B) Preparation of the project •• definition
            of requirements ...                       3
      ( c) Research themes                         .4
      ( D ; Field of application .                    7
      (E ) Data "barik ^                              7
 IV . DURATION OF THE PROGRAMME                       7
  V. IMPLEMENTATION OP THE PROGRAMME                  8
 VI . TOTAL FINANCIAL COST                            8
PRELIMINARY DRAFT COUNCIL DECISION                    9
Annex A to the draft Council decision'               13
Annex B to the draft Counoil deoioion                14  •
 ---pagebreak--- I.  INTRODUCTION
In every country in the world , Man * n food Is bomg provided to an
increasing extent "by the food industry and this dependence can only
become greater in the future# In consequence , the importance of the
food industry as an economic sector , which is already considerable on the
Community level and even more bo on the world level , should intensify.
The development of this industry is conditioned "by that of its technology
which itself depends on the research efforts devoted to it#
Prom recent surveys , such as the one which the Commission of the European
Communities carried out in 1973 » it emerged that with 6 150 research
workers and approximately $300 million, i.e , , 0#3-0#5/° of this sector's
turnover , the research effort in the Community was quite inadequate
and considerably below that in the other economio sectors of comparable
size#                      f.
This overall inadequacy is made still worse by the fact that the
research centres are all bo far apart and by the almost general absence
of cooperation among them# In spite of everything , it should be said
that the effeots of this situation are different according to whether
one considers the large food firms and in particular the multinational
companies , with resources which on the whole are adequate , or the small
and medium-sized undertakings , whose research facilities ore very limited
As a result of this Burvoy , the Commission took several measures designed
to promote cooperation betv;een the research centres and , if possible ,
the coordination of their work on industrial food technology# .
The proposal for a . research programme  is in this context and is
consequent upon a request made by the    Swedish delegation in COST# It
relates to the physical properties of    foodstuffs and constitutes the
first phase of a coordination projoot    in this field# The second phase
will bo presented within the next few months and will concern the
organoleptic and nutritional properties of these ocoanodities#
 ---pagebreak--- II .   LEFIiriTIOîT OP TITO PROBLTM
Agri cultural products which aro used in 'tho manufacluro of £oorlzcxuzz
are subjected -to a Berioo of extremely' powerful and varied physical or
chemical stresses and "thus undorgo very considerable changes *    In spite
of -the state of development of research facilities , it is vory dixTicult
to know how the raw material reacts physically during these changes ,
even though this knowledge is a key factor in the development of
techniques and equipment , as also are the organoleptic , toxicological
and nutritional characteristics of the finished products .
There are a great many studies in this field "but the results are rarely
available or , v/hen available , difficult to interpret , since they were
carried out by methods which in many oases were empirical . Furthermore ,
the laboratories work independently of each other . Again , studies on
this subject are themselves included in more extensive programmes ,
with the oonsequence thai) ^scientists sometimes fail to publish the
results or , when they do so , their methods of investigation are not
sufficiently well described for it to advantage the results presented to
be utilized.
III . PROPOSAL FOR THE PROGRAM
A. General
    The food industry is currently undergoing a change , with a shift from
    an empirical basis for its operations to a scientifio basis .
    Improvement in design methods for its equipment and in the implementa­
    tion and control of its techniques is achieved through knowledge of
 .. the properties , mainly physioal , of the products that it processes
  • and manufactures .                  . ' . <
 !- In addition , physical properties play an important role in the
    objective description of the quality of the food proposed to the
    consumer .
 ---pagebreak--- The aim of the research progra-nmc is to make available to the food
industry ( and to public and university research centres and
manufacturers of equipment for this - sector) data relating to tho
physical properties of finished food products or foods in the
course of industrial processing.
The interests of the food industry here coincide with those of the
designers and manufacturers of its equipment and consumers , who want .
to "bo assured of a food product of uniformly high quality#
This accounts for the considerable interest shown by most of the
experts of the Working Party appointed "by the countries participating
in the work of COST .   Moreover , similar work has already begun in
Europe and it is essential to stimulate it by providing appropriate
international support#
                      V
It should be stressed that this programmes
•- cannot be implemented without international cooperation ,
– can begin very rapidly#
Preparation of the project     Definition of requirements
Although the surveys performed in Groat Britain and in Prance ,
together with the information provided by the experts of the working
party , had already answered some of th© questions involved , many
details of these requirements remain to be clarified#     The Commission
therefore carried out , from May to September 1976 » a survey^among all
research centres , except belonging to private industry , in the
Community countries#
                                       «
This survey made it possible :
– to select the products and properties for the initial projects
•• to estimate part of the resources already committed ,
– to identify the centres already working in this field and willing
   to participate in a concerted aotion#
A COST document 46/77
 ---pagebreak---   Research Thomas
  The properties to "bo studied were Delected in the light of :
  •• the results of the survey ( number of laboratories and countries
     involved , amount of resources involved),
  – the practical importance of the properties for industry ,
  – the relative difficulty with which the various properties lent
     themselves to effective coordination *
                                      »
i these properties are :                 -
  – rheological properties ,
  – water activity ,-
  •- thermal properties#
  1*   Rheoloftical properties ( theme Al )
  The rheological properties cover viscosity , consistency , plasticity
  malleability and , in general , all the moohanical characteristics of
  products in the following forms :
  «- liquid     : milk , whey , sweetened juices , etc .,
  – paste       : cereal doughs ( for biscuit making , "bread making ,
                  production of pasta) fresh and fermented cheeses ,
                  butter, etc. ,
 – semi–solid : boiled cheeses , biscuits , snacks , eto .
 Knowledge of these properties is extremely important for :
 – designing equipment for pumping , mixing , kneading , moulding , etc .
     the products concerned ,
 » estimating objectively the organoleptic qualitites of these
     products , by establishing correlations between these qualities
     and certain measurable rheological properties .
 ---pagebreak---       eB9 pr0pori,ioc munt bo d&torainad ua a function of many paraotwa :
    composition (for example , consistency of a cheese depending on its
    fab content), temperature , proviouo processing undergone "by tho
    product (kneading of a pasta) , etc#
   2»   Water activity ( theme A2 )
   She activity of the water in a eubstance is given by the relations
                          •J-Î.
  p is the water vapour pressure with which the substance is in
     equilibrium , and      '
  p'is the vapour pressure of pura water at the same temperature.
  The water activity thus characterises the state of the water in a
  product. 2-his state is related to its water content , but also to
 the nature of the product and ita temperature. A product which ,
 with the same water content and at tho ocme temperature , possesses
 a lower degree of water activity thaa another is said to ho more
 hygroscopic, ©lis property is due to the fact that the substance
 has stronger physical-chemical bonds with the water®
 Ehe water activity, expressed in the Smn of sorption curves , is of
 considerable technological impolite* in tho food industries.
It influences !
- the capacity of a product to become reWdified or rehydrated in
    an atmosphere with a given humidity; knowledge of this property is
   essential for the storage of dry- or semi^r products and for the
   design of paefcagings and storage promises,
- the intensity of the reaction causing deterioration of the
   nutritional , hygienic and oreanoleptio qualities of the products
   taring production r.ad stor.i~?1 heneo tho effort to oUtain optimm
  water content ,
- the suitability of products for drying and tho design of dryers.
 ---pagebreak--- 3 . Thermal properties ( theme A3 )
Thermal proportion are involved whonovor it in necessary to change
"tho t eraperature of a- product , i.e. , heat it or cool it .
Thermal properties are Interrelated by the following ecruation:
                      L
                a «=■
                      op
where a « thermal diffusivity ; L «= thermal conductivity ; c « enthalpy
and p « density.             ■       '
The thermal properties which will be chiefly considered in this
programme are specific enthalpy and conductivity.
– Specific enthalpy        the quantity of heat to "bo provided per kilogram
    of product when the product * s temperature varies "by 1°C. It must
    thus be known when calculating refrigerating machine capacity or
    heat consumption involved in the cooling or heating of products#
  ' Where foodstuffs are concorned , tho difficulty is that the specifio
    enthalpy varies extensively with temperature , particularly during
    a change of state of water - ( towards 0°C ) or fats#
  • It is thus important to know for every product the curve of
    specifio enthalpy as a function of temperature .
    Thermal conductivity corresponds to the capacity of a product to
    transmit heat : like metals , foodstuffs are conductors to varying
    degrees .  Some of them are true insulators .    Knowledge of this
    property is very important for calculating the duration of heating
 . or cooling operations , since it determines the rate of heat
    propagation between the heat Bource and the cold Source .
    Determination of the thermal properties is very important :
    • for the design of cold rooms and freezing or doep-rfreezing ,
      defreezing , cooking and sterilization plant ;
    9 for determining tho aolid and liquid fractions of water and
      fata in the produots as a funotion of tho tomporaturo *
 ---pagebreak---                                            V
      H.oM of Arr&l i cation
      For saoh ?S the properties ^ ooen & '.fieId of application h-cj borm.
      defined as a function of J
      •*■ the survey reuults
      ~ the eoo3?.owio imporbs/ioo of the products# '
    . Hie physical properties chosen will accordingly be 'studied in the
      following foodstuffsi
       X* Kheology of roilk pro&uc'ts
                                  i
                    of sweetened j and cereal products
                    of fruit– arid veget abl e–basod products®
                                  i
 ■' ■ 2« Water activity in                     ■■
                    sweetened and cereal products                  '
                    fruit™ and vegetable–based products' <
                    meat products#                ...                 - •
                                                          • - » •
      3 * Thermal properties                                            " ■ v '
                    of fruit«™ and vegetable–bss<jd . products , .•
                    of meat 'products
                    of fish–"based products .
E» Data bank s the data ass$mbla& "by tho Ifebcr&iories vrill "be processed
      end standardized "by the sub«ccsninittees an& thou stored in a data
      "bank in accordance with the instructions of 'tha Coordinating
       OommittoQ»                        •   •        . •         ; ;
                                                                        ♦       * •
      The centre which will ) be . responsible for' setting up arid managing the
      data bank vd.ll also have to redistribute the data to the research
      centres participating in the programme and , lit accordance with a
      procedure to 'be laid dovm subsequently , . to allupfcrs ef these data#
      In view of the data processing methods to "bo used in classifying the
      data , it is intended to have these data processed by computer and to
       entruGt the work to the Luxembourg Computer Centre *
IV « DUPLATTOÎT OF TUS PROGRAÎ-KE      ■
It is proposed that thie programme be implemented ovor a period of
three yoaro .
 ---pagebreak--- V.    ΪΓΤΡΙ/ΕΜΕ! ΓΓΛΤΙ Ο ΓΙ ΟΓ-' Π ΙΕ ΡΗΟΠΠΑΓΜΕ
 The project is implemented as a concerted–action.         lloiv-mem'bor countries
 vd.ll "be invited to participate .
VI . TOTAL OTANCIAL COST
 The total financial cost of the resoarch carried out in this field in
the member countries is assessed at 7*5 million u.a. over a period               •*;
 of three years .       This figure is "based on the estimates communicated
"by the experts of the annual total cost of the current research
projects .
The survey has shown that in all the Member States research institutes
should participate in research in 'the three fields concerned.
                                                                          -    ■
The possible setting-up and management of a data "bank by the Luxembourg
Computer Centre is not inoluded in this araount .
 ---pagebreak---                                                             yun-rax i
                     ■   ,             / oouiicn^ décision
      -         ' L2J .
 adopting a concerted–aot ion project of tho European Economio Community
 in the field of physical properties of foodstuffs
THE COUNCIL OP THE EUROPEAN CCM'-imJITIES ,
Having regard to the Treaty establishing the European Eoonomio Community ,
and in particular Article 235 thereof ;
                              i
                              i
Having regard to the proposal from the Commission }
Having regard to tho Opinion of the European Parliament :
  ; ■                                J    ;
Wheroas pursuant to Artiole 2 of the Treaty establishing the European
Economio Community the Community has the task of promoting though out
the Community a harmonious development of economic activities , a
continuous and balanced expansion and an accelerated raising of the
standard of living j
Whereas the Counoil emphasized in its Resolution of 14 January 1974
concerning an initial outline programme of the European Communities in
the field of science and technology that an appropriate approach should
be adopted towards tho whole range of available ways and moans , includig
joint projects , and , whenever it proves desirable , the association of
non-member States , especially European States , would have to be made
possible :
 ---pagebreak---                                              «•10 **
llhcrc@a th© Council in ito Resolution of 14                      4 c.cci.-n -J. vo t^e
Ccrxmrity 2~r:-M-luH -''::n iho tr.r'c cf cns^rin;*, rtf.th     rr^lf-tC'.nco of t'"o
Scientific anl Teohaical Keocarch Coaaittce (CKSS!?), t!:e trn*recr:ivo
coordination cf mtional policies in the field of science end tcclraolofyj
tfh©rcc,n a concer"c        i on project for Community rcDocvrch in the field
cf industrial foc-d te.chnolosy is likely to contribute 'bo the achieves cut
of -the abovonorvt i oned objectives? f and in particular is or© econaaia use
of national rcacurccc ;
Ifherces the Mcsibsr States intend , within. the punri g** cf the rules and
procedures applicable to their national pro^Te-nvnen , to carry cut the
research described in Annex A aiil ere prepared to include it wiihin the
framework of ooordinciicn/at CoDEunity level over a period of thrco
yearo;                        /
Vhercas the execution of the research work as deacribad in Annex A requires
a financial outlay of cone esvon and a half Billion units of acccturt on the
part of the Hember Stated taking part thereont
                              t
                              I
Hhereau the Treaty doea not provide the neceacary poveroj
Having connidercd the Opinion cf CS3ST concern!^ the proposal frna
the CoEmioBioxi}
HAS DECIDED A3 FOLLOWS *
                                       Article 1
The Coontuaity shell carry out ever a period of three years a concertcl-acti
project in the field of the properties cf foo&etuffE *
This project chall consiet of the coordination at Comnuity lev">l of the
research work specified in Annex At which shall form part of the rational
recearch pro,"rnr»?acc of the Hetaber States#
                                     •mé mm »– m » iw.* « uw u#
The Cotwaiaaion olvsll be responsible for coordination#
 ---pagebreak---                                           «M 11 W»
                                       Ρ ν*-- Ί ^ 3
        In order "to facilitate th« perfoxaanec of the project there Its Ticrobv
entahliched a Ccraaitt*e far erncerfce'J*"&ction on the Kiyeical Prcwa-Lir.n of
Foodstuffs (hereinafter called "ffiie Cccsnlitoe")# A project le.?/lcr tftall
Tbo appointed hy the CoajaiBSion "by acreeaent vith the Ctsnd-frvee* Ho tih&ll
in particular asoiert the CorcrtiBfiion in lis tacJc cc? coordination#
Ihe t«rc9 ef reference and composition of thio Cccssittee are laid dotm
in Annex £♦
Tlie Ccsamittee shall draw up its ovra rules of prooodure#        Secretarial
cervices for the Cosaittce ohall "be provided T>y tha Ccaraiesion#
                              /        Article 4
(a) In accordance vith & procedure which ehall "be leid dcnm ly the
      Ccaiaisaion l?y a^eocieni vith the Ccanittee , tho part ioipatin# Statsa
      oliall regularly exchange all relevant information concerning the
     perfonaance of the research forsiing- iho enbjject of the concertedi-action
     project *
     They Bhall In addition endeavour to provide the Ccsaniotsion vdth
      infoiroation relating to the research planned or performed "by bodies
     Khich are not under their authority*
      This information ©hall T>e treated us confidential if the Member
      State which coammicatoa It so requests*
("b) !The Camission chall draw up annual progress reports on the hacio
      of the information provided end chall eond thcea to the Kosher States.
( c) At the end of the period of coordination, the CoKaiesion shall , Vy
      e/jrcaracTit VTith the CoKssittee , Bend to the Kenber Stat eta and to the
     'European Parlis\nent a report on the performance and rorult cf th®
      project * Toe Cosraieeion Bhall publish thia report cix raontha eftor
      it has "been eerrt to the Member States , except where a KeaaJxir State
       o'ojectsii In thia event , the report ciall "be clir/tri inter!
      request only to the Institutions and undertakin^o woxlcinj on xocer»voli
      thick justifies access to the results of the reoe.^rch under the
 ---pagebreak---                                         •M 12 +*
     Ccarjutiity conc©r*«il«*acfclou project;# The Goi^l;- r,ion. ur.y nrftc arrarsrc
     corctst to crtfrars* t'tat tMs report rsn-aias c -r-ifilcntial «:::! is net
     disclosed "to third partias*
                                      Art 1 cl 0 5
     In aocorclaaca with the provieiona laid              i:i Article ?;£t> of tho
     Treaty ccrfcrthlishirvj the ESC , the CeoEmsity riay conclvrlo e.cresmerrta
     vith othot* Statas participating in European cooperation in tho
    field of scientific aad technical research (JOSif) with a vio%* to
     erfcerktitt# the coordir&tica forming th® sxib^oct of this Decision io
    ■feha research, carried cmti in cmch Stutess*
2» ffiio Cocmidsion is hereby authorised to opsn negotiationo trith a
    view to concluding esreesaottts as rcforrad to in tlm proeodiiw:
    paragraph *
                                      Article 6
This Decision chall enter into force on tha day of ite publication, in
the Official Journal of th© European Cccorruniti^s#
                       Dona et
                                                     • for th» Council
                                                       The Prcaidoat
 ---pagebreak---                                                          Armey. A to \ v.np.zr. T
                    • ",' '.) Council Deoision on a programme of research
into the physical properties of foodstuffs ( conoerfced-action)
Choice of themes          .                Apportionment of research work
                                           among the Member States
                                                        ObdtJ^JHMteSWc;
                                                        raoo«-j»ir»- raP- o
                                                        d u,    B  b P P if & H-
                                                        W          o G*          o  p. <D
                                                      £
                                                      VJ    g
                                                            S   2.
                                                                fV ® B.
                                                                     p.         ^MB 8 "
                                                                                 U>
  1* Hheolo,t.y of licmid foods
      ( viscosity )
      1.0 no particular product                        χ    x      X                X
      1*1 milk products                               ■jC   X      X X       X   X
    . 1*2 sugar products                             • χ    X      X
      1*3 cereal products                              x    X  X   X         X   X
      1*4 products "based on fruit                             X     X       X  X
 2 , Sorption ( water activity ;
      2.0 no particular product                        X           X       .
      2.2 sugar products                               X
      2»4 products "based on fruit •                                         X
      2,6 meat products                                XXX
 3 * Thermal properties
      3»0 no particular product                        XXX
      3 «4 products based on fruit                             χ             X  X
      3.5 products based on vegetables                         χ             X  X
      3.6 moat products                                XXX                   X
      3»7 products based on fish                               χ
 ---pagebreak---                                      *ywfpVTT.
                                       j ->/ «J ; * ' / J iA Jj } -"^.». ►•^.•.%'i'* i •». ' -■». i – .»• « F p. ••« ' • .-\y A
           hvziöii K iöject iu ®ie felu cr nnraxcAL Fnorsisra op
                                               rooïEuTjreTî
Tnirtrt of reference and cmpoflxtlon cf tha C{TC»itt«a for Croc or*. *vVAct:I en .
on the Vivrtiosl rror»^rti«0 of Foe?? stuffs
1*   *Tho Ccîtnittrj» nhallr
     1.1 contrj/buto to tho optimum £raplcaontaiion of the project oy fiivin#
          its opinion on all aepoota of it 3 progresaj
     1.2 evaluate the reculta and draw the conolusiono rcraxfUry* their
          application;         /
     1*3 "be responnihle f
          te rersponniTale  fo or the exchange of information provided for in
          Article 4(a)ï
     1*4 monitor tha prc/rreaa of national rcncarch irork carried out in tha
          Beet or vhere the ooncericd-actioa project lice , in particular ry
                             i
        ' keeping stbrcwrrfc cf scientific rnd technical fl«velorn*rrta likrly
          to influonce ito acccapliûluaant ;
     1#5 mtsceot guidelines to the project leaderj
     1*6 have the right to Bet up, in recpect of ©s.ch of tho three physical
          proportica defined in Annex A , a eubconsnlttee to enaure that the
          progranne io properly implemented*
2* Hie reports are! the opinions of the Caamittce ohall "be ccammnicated
     to the Coasiesion and the participating States*                                                     53ie Cosraissicn
     shall forward these opinions to CEK5T P.nd SCAT?.
3*   Tho Committee ehall consist of the persona responsible for the ccorO–
    , ination of tha national pro^ranncs appointed "by tho participcti:-[;
     States and of the project leader* Keabers nay for the juration of
     the concerted-action project be ticcunpaniod ty exports , ciibject to
     a naxiam of tiro experts per participating Sisto*
 ---pagebreak---                                    *• 1*3 ***
A n&tixivff terra cf cffioo s?^ t>e tc-roisatocl prwoiurely "by Ida dc.-. th
or rtoisftatim or if the Kcriber State vhidi *r?wcir!t«yl hin *e7w>trt «
that ha be ' jreplace<U Hia nncceGonr Bhall fca appointed for tho
unexpired poriod of tha criminal tors#
 ---pagebreak---                              FINANCIAL RECORD SHEET
 1 » Relevant budget heading cods : Ch&pier B3T» rterit 3371 *
2 * Title of budget heading !
       Multiannual research and development programme of the European
       Economic Community for a concerted-action project relating to the
       coordination of research on the physical properties of foodstuffs
                          1
     • and the setting-upj of a data banki                        '
*• ^ egal basis :
       - Article 235 of the EEC Treaty •
       - Council Resolution of l*f January ( OJ C 7 ; of 29 January 197*0 on
         the coordination of national policies and the definition of
         projects of interest to the Community itt the field of science
         and technology .               '
ft . Description , objective and justification of the project
      H.l , Descriptions
      The programme presented constitutes the first -part of more exten­
      sive research programme in the field of industrial food technology •
      It concerns the following three physical properties of foodstuffs :
      - rheology
     - water activity
     - thermal properties *
     H.2 « Objective :
     To enable the Community to accomplish the tasks assign sd to it by
     Article 2 of the EEC Treaty , i.e. , promote . harmonious deve-XopncaS;
     of economic activities , continuous mid balanced expansion and r>c-
 ---pagebreak--- celorated raising of the standard of living , more particularly by
providing scientific and technical assistance with a view to acqui­
ring better knowledge of the physical properties of foodstuffs , es­
pecially during their preparation , which will enable their quality
to be improved and tested .
The benefits to be derived " from the programme will include :
                                  .
- prospecting and development of new markets for agricultural pro-
   ducts ;              •      j    .
- development of the industrial food sector in line with the Coramu-
                                »
   nity 8 other policies , especially those of benefit to consumers
   and farmers ;
- formulation of reference standards in the field of foodstuffs .
4.3 . Justification i                     '
The direct objective of th.e ■ proposed research work is to satisfy the
needs of the foodstuffs industries , their equipment manufacturers and
specialized research centres .
Coordination of research in this field is necessary at Community
level in order to increase its efficiency .
                                                                 > . * • *
5 . Financial implications
    5.1 . Multiannuar implications at constant prn . ceB :
    Total expenditure 250 OCO u.a$ *
    1978                    77 328                      77 000
    1979                    83 520                      84 000
    1980                    89 128                      89 000 .
                         • 250 128                     250 000
* T9 . this total will be added any contributions by non-member States
  which may take part in the programme#
 ---pagebreak--- 5«2 . 1978 requirements :
Total expenditure budgeted for : 77 000     u.a .
This total is broken down as follows :
«• expenditure on temporary secretariat staff :              10 800       - .
- project leader 's contract                                 22 630 u ...
- administrative expenditure ( formal and other
   meetings )                                                28 404 u.a .
Total :              /            v '•                            884 u.a .
25% reserve ' :    /                                         15 444 u .-?.
                                                             77 328 υ ·'·
Total                                  i.e. , app .          Z1Q00_«i2;
Thie total comprises :
«• for the Concerted Action and Management Committee : 9 national
   experts - 2 two-day meetings per year :                     6 100 u . i »
- for the sub-committees : 3 sub-committees comprising
   3 national experts - 2 two-day meetings per year :          6 100 u .--«
5»3 » Method of calculation
Since the expenditure to be incurred varies in accordance - with the
qualifications of the experts , no standard method of calculation •
can be laid down for the whole of the sector concerned .
In any case , the Concerted Action Committee is consulted about the
allocation of the funds to be committed .
6 . Type of control to be. applied
    Such control will be in accordance with the Cortimicsicn * *> UoU * 1
    arrangements .
 ---pagebreak---     -ftc-us® of appropriations aocmirift • from the participation of
    non-rr,smber countries
    The remarks on Budget item 3911 of the preliminary draft General
    Budget for the financial year 1978 provides for such re-use .
                              BUDGET
                                                Emmirn/ u.a .     for 3 yenrs/u.n ,
1 * Coordination of the work
    9 experts - 2 two-day. meetings
   'per year ( travel expenses and
    subsistence )                                       6 100          19 660
    Sub-committees
    3 sub-committees each comprising
    of 3 experts - 2 two-day meetings
    per year                                    '       ;g ioo         19 660
    Secretariat    '                                        . . .
    1 project leader , half-time                      22 680 '         73 000
    1 secr3tary , half-time                            10 800 '        34 800
    Organization of meetings - miscellaneous          15 200           52 200
                <.                    TOTAL        . . 61 880         199 400
                                   Reserve ( 25$ ) 15 47$              49 850
                                      TOTAL •         .77 350         249 250
                                        or             77 000         250 000