CELEX: 31967R0362
Language: en
Date: 1967-07-25 00:00:00
Title: Regulation No 362/67/EEC of the Council of 25 July 1967 determining standard qualities for rice and broken rice

Official Journal of the European Communities                                       205
 31.7.67                        OFFICIAL JOURNAL OF THE EUROPEAN COMMUNITIES                                       No 174/27
                                 REGULATION No 362/67/EEC OF THE COUNCIL
                                                      of 25 July 1967
                                  determining standard qualities for rice and broken rice
THE COUNCIL OF THE EUROPEAN COMMUNITIES,                         ( a) rice, free of odour, of a sound and fair market­
                                                                       able quality corresponding to the average quality
Having regard to the Treaty establishing the Euro­                     of common round-grained rice harvested within
pean Economic Community;                                               the Community under normal conditions, of a
                                                                       type corresponding to the 'Balilla' variety;
Having regard to Regulation No 359/67/EEC1 on the
common organisation of the market in rice, and in                ( b) moisture content : 15% ;
particular Article 4 (5 ), Article 15 (5 ) ( a) and Article
31 (2) thereof;                                                  (c) total percentage of rice grains which are not of
                                                                       unimpaired quality : 7% by weight, of which :
Having regard to the proposal from the Commission ;                    — paddy grains : 1% ;
                                                                       — broken rice : 3% ;
Whereas the target price for husked rice, the interven­
tion price for paddy rice, and the threshold price for                 — green grains or grains showing natural mal­
broken rice must correspond to specific standard                           formation : 3% ;
qualities ;
                                                                 (d) tolerance of extraneous matter, consisting of :
Whereas the standard qualities for which those prices
are fixed should correspond as far as possible, as re­                 — mineral or vegetable inedible substances pro­
gards husked rice and paddy rice, to the average qual­                     vided that they are not toxic : 0-01% ;
ity of round-grained rice harvested in the Community                   — extraneous grains or parts thereof, edible :
and, as regards broken rice, to the average quality of                    0-10% ;
broken rice usually obtained in Community industry
from home-grown rice;
                                                                 (e) output of milled rice in whole grains (with a tol­
Whereas, to that end, the standards determined by                      erance of 5% of clipped grains ): 77-50% by
Regulation No 27/64/EEC2 may be used as standard                       weight, of which: a percentage by weight of
qualities for rice with the addition, as a standard                    milled rice grains which are not of unimpaired
quality for broken rice, of the quality most frequently                quality:
found in intra-Community trade in that product;                        — chalky grains : 3% ;
                                                                       — grains striated with red : 3% ;
HAS ADOPTED THIS REGULATION :                                          — spotted grains : 1% ;
                                                                       — stained grains : 0-50% ;
                         Article 1
                                                                       — yellow grains : 0-05% ;
For the 1967/68 marketing year the standard quality                   .— amber grains : 0-125% .
of husked rice for which the target price is fixed is
defined as follows :
                                                                                          Article 2
1 OJ No 174, 31.7.1967, p . 1 .                                  The standard quality of paddy rice for which inter­
2 OJ No 48 , 19.3.1964, p . 756/64.                              vention prices are fixed is defined as follows :
 ---pagebreak--- 206                                  Official Journal of the European Communities
( a) rice, free of odour, of a sound and fair market­             ( a) rice, free of odour, of a sound and fair market­
     able quality corresponding to the average quality                 able quality corresponding to the average quality
     of common round-grained rice harvested within                     of broken rice obtained from processing husked
     the Community under normal conditions, of a                       rice to milled rice in the Community processing
     type corresponding to the 'Balilla' variety ;                     industry, of a type corresponding to the 'Mes­
                                                                       sagrana' variety ;
(b) moisture content : 14-05% ;
                                                                  (b ) Moisture content: 15% ;
(c) output of milled rice in whole grains (with a tol­
     erance of 5% of clipped grains):                             (c) Tolerance of extraneous matter consisting of :
     62% by weight, of which : a percentage by                         — mineral and vegetable inedible substances,
     weight of milled rice grains which are not of un­                     provided that they are not toxic : 0-01% ;
     impaired quality :
                                                                       — extraneous broken grains or parts thereof, ed­
     — chalky -grains : 3% ;                                                ible : 0-10% .
     — grains striated with red : 3% ;
     — spotted grains : 1% ;                                                                Article 4
     — stained grains : 0-50% ;
                                                                  For the purposes of this Regulation, the definition of
     — yellow grains : 0-05% ;                                    grains and broken grains which are not of unim­
     — amber grains : 0-125% .                                    paired quality shall be . as shown in the Annex.
                          Article 3                                                         Article 5
The standard quality of broken rice for which the                 This Regulation shall enter into force on 1 September
threshold price is fixed is defined as follows :                  1967.
               This Regulation shall be binding in its entirety and directly applicable in all Member
               States.
               Done at Brussels, 25 July 1967.
                                                                                           For the Council
                                                                                            The President
                                                                                           H. HOECHERL
                                                           ANNEX
                          Definition of grains and broken grains which are not of unimpaired quality
               A. Whole grains:
                  Grains from which only part of the end has been removed, irrespective of characteristics
                  produced at each stage of milling.
               B. Clipped grains:
                   Grains from which the entire end has been removed.
 ---pagebreak---                           Official Journal of the European Communities                                207
 C. Broken grains or broken rice:
     Grains from which a part of the volume greater than the end has been removed; broken
     grains include :
     — large broken grains (pieces of grain of a length not less than half that of a grain, but
         not constituting a complete grain);
     — medium broken grains (pieces of grain of a length not less than a quarter of the length
         of a grain but which are smaller than the minimum size of 'large broken grains');
     — fine broken grains (pieces of grain less than a quarter of the size of a grain, but too
         large to pass through a sieve with a mesh of 1-4 mm);
     — fragments (small pieces or particles of grain which can pass through a sieve with a
         mesh of 1-4 mm); split grains (pieces produced by a longitudinal split in the grain)
         come under this definition.
 D. Green grains:
     Grains which are not fully ripened.
 E. Grains showing natural malformation:
     Natural malformation shall include malformation, whether or not of hereditary origin, as
     compared with the morphological characteristics typical of the variety.
 F. Chalky grains:
     Grains at least three-quarters of the surface of which looks opaque and chalky.
G. Grains striated with red:
     Grains showing longitudinal red striations of differing intensity and shades, due to residues
    from the pericarp.
H. Spotted grains:
    Grains showing a well-defined small circle of dark colour of more or less regular shape;
    spotted grains shall also include those which show slight black striations on the surface
    only ; the striations and spots must not show a yellow or dark aureole.
 I. Stained grains:
    Grains which have undergone, on a small area of their surface, an obvious change in their
    natural colour; the stains may be of different colours (blackish, reddish, brown ); deep black
    striations shall also be considered as stains. If the colour of the stains is sufficiently marked
    (black, pink, reddish-brown) to be immediately visible and if they cover an area not less
    than half that of the grain, the grains must be considered to be yellow grains.
J. Yellow grains:
    Yellow grains are those which have undergone, totally or partially, otherwise than by drying,
    a change in their natural colour and have taken on a lemon or orange-yellow tone.
K. Amber grains:
    Amber grains are those which have undergone, otherwise than by drying, a slight uniform
    change in colour over the whole surface; this change alters the colour of the grains to a light
    amber-yellow.