CELEX: 51991PC0462
Language: en
Date: 1992-01-22
Title: Proposal for a COUNCIL REGULATION ( EEC ) laying down marketing standards for certain milk and non-milk fats and fats composed of plant and animal products

S S I O N OF THE EUROPEAN COIvMUNITIES
                                    COM(91) 462 final
                                    Brussels, 22 January 1992
                   Proposal for a
             COUNCIL REGULATION (EEC)
aying down marketing standards for certain milk and
   non-milk fats and fats composed of plant and
                  animai products
           (presented by the Commission)
 ---pagebreak---  ---pagebreak---                                          - 2 -
                                EXPLANATORY MEMORANDUM
Background
1.    The purpose of this Regulation is to lay down general Community rules on
      the definition, classification, designation and placing on the market of
      fats for use as spreads competing on the market.
      These Community rules have been drawn up to help achieve the objectives of
      the common agricultural policy, i.e. ensure the stability of the markets
      and a fair standard of living for the agricultural population.      One of the
       instruments of this policy is the laying-down of marketing and/or quality
      standards, provision      for which   is made for   several  oils and  fats in
       regulations on the market organization.
       However, the purpose of this Regulation is also to protect the consumer,
      enabling him to make a choice in full knowledge of the facts.
       The proposal    is based on the principle that, in order to be effective,
       Community   legislation must cover all the products competing on the market
       which are comparable on the basis of certain characteristics.          It also
       takes account of the fact that some Member States have just introduced or
       are about    to introduce divergent national    provisions  in the absence of
       Community rules.     In some cases they are about to broaden the definition
       of some oils and fats which have already been manufactured for a long time
       (butter and margarine).
 2.    The   rapid    development   of  production  methods    has   led to   a  wide
       diversification of products placed on the market, in particular as regards
        low-fat products, and has promoted the marketing of products in which the
       milk fat has been substituted by other substances.
 ---pagebreak---                                              - 3 -
       As   has  been    pointed   out    by   the   Commission    in  its   reports  on  the
       development of the market       in milk products and competing products in 1989
                  1
       and 1990( ), this development has led to a rapid fall              in the consumption
       of butter in the Community.         The results are difficulties in disposing of
       milk and especially milk fats, which threaten the stability of the miik
       product market.
       Without restricting the development of new products and consumer choice,
       it  seems    possible   to  stop    the   fall   in milk    product   consumption  and
       stabilize the market by establishing, for all competing products, a clear
       and distinct classification accompanied by rules on designation based on
       the fat content for all competing products.
3.     This   is a    satisfactory    solution     from  the   point  of   view  of  consumer
       protection because     it will provide the consumer with the            information he
       needs to make a choice.        It will avoid any confusion about the nature of
       the various products resulting from the use of misleading designations,
       labelling, presentation and/or advertising.
       In addition,     such   a  framework     of   Community   rules   and  labelling  will
       contribute to the development of trade under fair competition conditions.
4.     In view of      the  needs of     the common     agricultural   policy   and  consumer
       protection policy, Community rules should be adopted.
   (1) Report dated 29 September 1989 (SEC(89) 1537 final and report dated
       8 June 1990 (SEC(90) 1092 final).
 ---pagebreak---                                        - 4 -
The provisions
1.    Article 1 defines the scope.   The Regulation lays down marketing standards
      for yellow fats of a fat content of between 20% and 95% of total weight
      intended for human consumption.
      This Article also refers to Annex I which      includes a definition of a
      number of milk raw materials used principally in the production of yellow
      fats.
2.    Article 2 restricts the trade descriptions referred to in Annex ii to the
      products described therein.    It prohibits the placing on the market for
      final consumption of products which do not meet the requirements defined
      therein.
3.    Article 3 provides for the adoption of rules on packaging.
4.    Article 4   contains  special  provisions  on  the   labelling  of  products
       intended for supply or transfer to the end consumer.      This concerns in
      particular the indication of fat content levels.
5.    Article 5 lays down special provisions on the labelling of products not
       intended to be supplied or transferred to the ultimate consumer.
6.    Article   6  authorizes  the Member States  to  adopt  or  maintain  quality
      standards at national level.
7.    Article 7 contains provisions on the importation of products from non-
      member countries.
 ---pagebreak---                                     - 5 -
8.  Article 8 allows the Annexes to be amended to take account of scientific
    and technical progress.
9.  For any amendment of the Annexes and the adoption of detailed rules of
    application, this Regulation stipulates the management committee procedure
    provided for in the basic regulations on the common organization of the
    markets in milk and oils and fats (Articles 9 and 10).
10. Article 11  requires  Member States   to penalize   infringements of  this
    Regulation and to inform the Commission thereof.
11. Article 12 contains various transitional provisions.
 ---pagebreak---                                          - 6 -
                                   Proposal for a
                              COUNCIL REGULATION (EEC)
               laying down marketing standards for certain milk and
                    non-milk fats and fats composed of plant and
                                   animal products
THE COUNCIL OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic Community, and in
particular Article 43 thereof,
Having regard to the proposal from the Commission^1),
Having regard to the opinion of the European Par Iiament^2),
Having regard to the opinion of the Economic and Social Committee^3*,
Whereas Article 27 of Council Regulation (EEC) No 804/68 of 27 June 1988 on the
common organization of the market in milk and milk products^4), as last amended
by Regulation (EEC) No 1630/91<5), provides that quality standards should be
adopted, in particular for butter;
Whereas, moreover,    Articles 35a   and   36 of Council Regulation No 136/66/EEC of
22 September 1966 on the establishment of a common organization of the market in
oils and fats< 6 ), as last amended by Regulation (EEC) No 1720/91*7), provide
for the establishment of marketing standards for all products in that sector;
whereas these standards, especially in the case of margarine, may in particular
relate to quality classification, taking account of marketing requirements and
the special position of these products;
  (1)
  (2)
  (3)
  (4) OJ No L 148, 28.6.1968, p. 13.
  (5) OJ No L 150, 16.6.1991, p. 19.
  (6) OJ No 172, 30.9.1966, p. 3025/66.
  (7) OJ No L 162, 20.6.1991, p. 27.
 ---pagebreak---                                               - 7 -
Whereas   the   development      of  production    techniques   and    the   expectations     of
consumers have resulted        in increasing diversification of the market             in solid
fats   intended   for   human   consumption; whereas      fats  composed     of  various    fats
including milk fats have benefited in particular from this, with the result that
global consumption of butter has fallen;
Whereas the aforementioned products must be deemed              to be competing       products,
being   comparable     from    the  point    of  view   of  certain     characteristics,      in
particular appearance and use;
Whereas   the   laying    down   of   marketing   standards   for   the   milk   and   non-milk
products concerned with a clear and distinct classification accompanied by rules
on designation will accordingly ensure the stability of the agricultural markets
in question and contribute to the establishment of a fair standard of living for
the agricultural population-,
Whereas   the main    aspect    of   the products     is their   fat   content;    whereas   the
products with a fat content of between 20% and 95% by weight               intended for human
consumption   make    up   the   great   majority   of  products   on   the   market,    and  in
particular of products intended for the ultimate consumer;
Whereas a solution       laying down a uniform classification for all             the products
 involved will make it easier for the consumer to choose between products which,
on the one hand, are comparable as regards fat content               in general but, on the
other hand, differ as regards the plant and/or animal fats used;
Whereas the scope of the Regulation must be extended to ail competing products
with a fat content of between 20% and 95% by total weight                intended for supply
without further processing to the ultimate consumer;
 ---pagebreak---                                         - 8 -
Whereas   the possibility of manufacturing products with various          fat  contents
should be maintained and, in order to avoid confusing the consumer, and in view
of experience gained     in the milk sector, the terms "butter" and "margarine"
should be used solely for certain categories of products with a clearly defined
fat content;
Whereas, moreover, such a framework of Community rules will contribute towards
the development of trade under conditions of fair competition;
Whereas,   in order   to achieve   the desired clarity, designations       for all the
products concerned should be laid down; whereas the reduction in the fat content
must appear in the designation;
Whereas   this  Regulation    does  not  prejudice  any  future     proposals   by   the
Commission regarding attributes claimed;
Whereas, as a result, provision should be made that only those products meeting
the requirements of     this Regulation may be supplied      for   final   consumption;
whereas the designations provided for by legislation in the Member States for
products not having a fat content of between 20% and 95% by weight are not
called into question by this Regulation;
Whereas this Regulation must apply without prejudice to Council Regulation (EEC)
No   1898/87 of   2 July   1987 on   the protection  of  designations     used   in the
                                            8
marketing   of  milk   and   milk  products^ *,  as  amended   by    Regulation    (EEC)
No 222/88(9),  as  lQ a|SO  the case with regard to Community     legislation in the
veterinary and foodstuffs sectors aimed at ensuring compliance with hygiene and
labelling standards for foodstuffs;
   (8) OJ No L 182, 3.7.1987, p. 36.
   (9) OJ No L 28, 1.2.1988, p. 1.
 ---pagebreak---                                             - 9 -
Whereas   it is necessary to adopt certain provisions additional           to those laid
down in Council Directive 79/112/EEC of 18 December 1978 on the approximation of
the   laws of   the Member    States    relating  to the   labelling, presentation    and
                                     10
advertising      of    foodstuffs^ ),         as    last    amended     by    Commission
                      11
Directive 91/72/EEC^ ) ; whereas this involves, in particular, the             indication
of the total fat content and certain fat constituents composed of various plant
and animal fats;
Whereas, in order to implement the planned provisions, provision should be made
for the possibility of amending some of the technical procedures or measures
provided   for  in this Regulation to take account of technical           and scientific
progress;
Whereas,    in order  to ensure     the coherence    of  these   arrangements,  products
imported from third countries should be subject to equivalent requirements;
Whereas provision should be made for the Member           States to   lay down suitable
checks and penalties in the case of infringements of this Regulation;
Whereas a sufficient     time   limit should be provided for      in order, on the one
hand, to allow all products on the market to be adapted to the provisions laid
down and, on the other hand, to allow stocks of packaging labelled in accordance
with national legislation previously in force to be disposed of,
HAS ADOPTED THIS REGULATION:
                                          Article 1
1.     This Regulation lays down marketing standards for:
       (a) milk fats (CN codes 0405 and ex 2106);
       (b) non-milk fats (CN code ex 1517); and
  (10) OJ No L 33, 8.2.1979, p. 1.
   (11) OJ No L 42, 15.2.1991, p. 27
 ---pagebreak---                                   - 10 -
   (c) fats composed of plant and/or animal products (CN codes ex 1517 and
       2106),
   of a fat content of between 20% and 95% by weight        intended for human
   consumption.
   The main milk raw materials used in the manufacture of the aforementioned
   products are set out in Annex I.
2. However, this Regulation shall not apply to products which do not remain
   solid at ambient temperature (20 - 22* C ) , and which are not suitable for
   use as spreads.
3. This Regulation shall be without prejudice to Regulation (EEC) No 1898/87
   or the provisions adopted    in the veterinary   and foodstuffs sectors to
   ensure that the products comply with hygiene and health standards and to
   protect animal and human health.
                                 Article 2
1. The trade descriptions of the products falling within the groups of fats
   referred  to  in Article 1 shall be those specified     In Annex i! without
   prejudice to the provisions of Article 4(2).
2. Only those products defined in Article 1 which meet the requirements set
   out in Annex II may be supplied or transferred to the ultimate consumer or
   restaurants, hospitals, canteens or similar establishments.
 ---pagebreak---                                         11 -
                                    Article ?
Rules on the packaging of the products referred to in Article 1 intended, in
particular, to preserve their organoleptic characteristics, may be laid down in
accordance with the procedure laid down in Article 10.
                                    Article 4
1.    In  addition   to  the  national   rules   laid   down   in   accordance   with
      Directive 79/112/EEC, the following information must be indicated on the
      labelling and presentation of the products referred to in Article 2(2):
      (a) the trade description as defined in Annex II;
      (b) the total percentage fat content by weight at the time they are used
          for the products referred to in Annex II with a fat content of less
          than 80%;
      (c) the plant, milk or other animal fat content, in decreasing order of
          weighted  importance as a percentage by weight at the time they are
          used, for the compound fats referred to in Annex II, Part C;
      (d) an  indication  of  the  anhydrous  milk   fat,  the   butter  fat   and/or
          concentrated butter used in the manufacture of milk fats for use as
          spreads, referred to in Annex II, Part A;
      (e) "salted" in the case of a salt content of more than 0.1% by weight at
          the time of use for a product referred to in Annex 2, Part A;
 ---pagebreak---                                        - 12 -
2. Notwithstanding    point    (a)    of   paragraph 1,    the   trade    descriptions
   "minarine" or "halvarine" may be used for products referred to in Part E
   of Annex II, point 6.
3. The trade description referred to in point (a) of paragraph 1 may be used
   together with one or more terms to define the variety, origin and intended
   purpose.
4. The   information  referred   to   in paragraphs   1, 2 and    3 must   be  readily
   understandable,   easily   recognizable,     clearly  visible   and   legible,  and
    indelible.
                                     Art icle 5
1. The   labelling of the products defined        in Article 1(1) not    intended  for
   supply   to the ultimate consumer or restaurants, hospitals, canteens and
   other    similar  establishments      shall  compulsorily    bear   the   following
    informat ion:
   (a) the trade description referred to in Annex I I or a description of the
        product ;
   (b) the net quantity in units of mass;
   (c) information allowing the batch to be identified;
   (d) the name or business name and address of the manufacturer or processor
        or vendor established in the Community.
2. The   information  provided   for    in paragraph 1 must    be   indicated  on  the
   packaging, container or wrapper or on a label attached thereto and must
   meet the requirements referred to in Article 4(4).
 ---pagebreak---                                             - 13 -
                                          Article 6
1.    Subject to the provisions of this Regulation, Member States may adopt or
      maintain national regulations laying down different quality levels.
      These     national   provisions    must    allow   different    quality    levels  to   be
      assessed     on   the   basis   of   criteria      relating    in   particular    to   the
      organoleptic      characteristics     of    the   products   and   their   physical    and
      microbiological stability.
2.    The trade descriptions referred           to   in point   (a) of Article 4(1) may be
      supplemented by a reference to the quality             level peculiar to the product
      concerned.
3.    Member States shall take the measures necessary to ensure that checks are
      conducted on the application of all the criteria referred to in the second
      subparagraph of paragraph 1 for determining the quality                 levels.   Regular
      and frequent checks shall extend up to the end product and must be made by
      one    or   more   bodies   governed     by    public   law   and   designated    by   the
      Member State,      or   by   an    approved      body   supervised     by   the   latter.
      Member States shall       give the Commission       a  list of the bodies they        have
      designated.
                                          Art icle 7
Products   intended     for   import   into    the    Community   shall    comply   with    this
Régulât ion.
The Council, acting by a qualified majority on a proposal from the Commission,
shall provide for derogations to take account of situations peculiar to certain
third countr ies.
 ---pagebreak---                                          - 14 -
                                       Artiçio 9
Amendments to the Annexes may be made in accordance with the procedure laid down
in Article 10 to take account of scientific and technical progress.
                                       Article 9
The following shall be laid down in accordance with the procedure provided for
in Art icle 10:
(a)    detailed rules for the application of this Regulation;
(b)    the analysis methods needed     to check  the composition and manufacturing
       characteristics of the products referred to in Article I;
(c)    detailed rules for the taking of samples;
(d)    detailed rules for obtaining statistical    information on the markets in the
       products referred to in Article 1.
                                      Article 10
In cases where reference is made to this Article, the measures in question shall
be  adopted    in  accordance  with   the  procedure   laid  down   in  Article 30  of
Regulation   (EEC) No 804/68 and/or, where appropriate, Article 38 of Regulation
No 136/66/EEC.
                                      Article 11
Each Member    State shall  specify  the penalties    to be  imposed   in the case of
breach   of the provisions of    this Regulation    and, where   appropriate, of   the
national measures relevant to its application; the penalties must be effective,
proportionate and dissuasive.     Member States shall   inform the Commission of the
penalties by 1 January 1994.
 ---pagebreak---                                      - 15 -
                                   Article 12
1.    This Regulation shall enter into force on 1 January 1993.
2.    Notwithstanding Article 2(2), products on the market of a Member State on
      31 December 1992 not meeting the requirements specified in Annex II may be
      supplied or transferred until 31 December 1994.
3.    Notwithstanding Article 5, products whose labelling complies with national
      legislation in force before 1 January 1993 may be supplied or transferred
      until 31 December 1994.
This Regulation shall be binding in its entirety and directly applicable in all
Member States.
Done at Brussels,                                           For the Council
                                                             The President
 ---pagebreak---                                   - 16 -
                                                         ANNE*
                       Definitions of raw materials
1. "Milk" means the product referred to in Article 2(1) of Council Regulation
   (EEC) No 1898/87.
2. "Cream" means the product obtained from milk in the form of a oil-in-water
   emulsion of a minimum milk fat content of 10%.
3. "Whey cream" means the product obtained from whey or from a mixture of
   milk and whey in the form of a oil-in-water emulsion of a minimum milk fat
   content of 10%.
4. "Anhydrous milk fat" means the product obtained from milk, cream or butter
   by methods ensuring the practically complete extraction of water and of
   the dry non-fat extract of a minimum milk fat content of 99.8% by total
   weight and a maximum water content of 0.1% by total weight.
5. "Butteroil" means the product obtained    from milk, cream or butter by
   methods ensuring the extraction of water and of the dry non-fat extract of
   a minimum milk fat content of 99.3% by total weight and a maximum water
   content of 0.5% by total weight.
 ---pagebreak---                                                   Annex II
[       Fat group                                          Product categories
      Definitions         Trade description             Additional description of the category with an
                                                         indication of the fat content in % by weight
A. Milk fats:           1. Concentrated       The product obtained frcmmilk, cream or butter by methods
                           butter             ensuring the extraction of water and of the dry non-fat
Products in the form                          extract of a milk fat content of between 90% and 95%.
 of a solid, malleable
 emulsion principally   2. Butter             The product obtained frommilk or cream of a milk fat content
 of the water-in-oil                          of not less than 80% and less than 90% and a maximum water
 type derived                                 content of 16%, a maximum dry non-fat milk material content of
 exclusively frcmmilk                         2%.
 and/or certain milk
 products, for which    3. Whey butter        The product obtained from whey cream or from a mixture of whey
 the fat is the                               cream and milk and/or cream of a milk fat content of no less
 essential constituent                        than 80% and less than 90% and a maximum water content of 16%,
 of value. However,                           a maximum dry non-fat milk material content of 2%.
 other substances
 necessary for their
manufacture may be      4. Dairy spread       The product obtained frommilk, cream, butter, anhydrous milk
 added, provided these                        fat, butteroil or concentrated butter of a milk fat content
 substances are neither                       of more than 62% and less than 80%.
 of plant origin nor
 of animal origin other 5. Reduced fat butter The product obtained frommilk, cream, butter, anhydrous milk
 than of milk origin.       or "three-quarter fat, butteroil or concentrated butter of a milk fat content
                            fat butter"       of no less than 60% and no more than 62%.
                                                      17 -
 ---pagebreak---        Fat group                                         Product categories
     Definitions         Trade description             Additional description of the category with an
                                                       indication of the fat content in % by weight
                       6. Reduced fat dairy  The product obtained frommilk, cream, butter, anhydrous milk
                           spread            fat, butteroil or concentrated butter of a milk fat
                                             content of more than 41% and less than 60%.
                       7. Low-fat butter or  The product obtained frommilk, cream, butter, anhydrous milk
                           "half-fat butter" fat, butteroil or concentrated butter of a milk fat
                                             content of no less than 39% and no more than 41%.
                       8. Low-fat dairy      The product obtained frommilk, cream, butter, anhydrous milk
                           spread            fat, butteroil or concentrated butter of a milk fat
                                             content of no less than 20% and less than 39%.
B. Non-milk fats:         Concentrated       The solid, malleable product obtained from plant and/or animal
                          margarine          fats of a fat content of between 90% and 95%.
 Products in the form
 of a solid, malleable 2. Margarine          The product obtained from plant and/or animal fats of a
 emulsion principally                        minimum fat content of 80%.
 of the water-in-oil
 type derived from     3. Fat spread         The product obtained from plant and/or animal fats of a fat
 plant and/or animal                         content of more than 62% and less than 80%.
 fats suitable for
 human consumption,       Reduced fat        The product obtained from plant and/or animal fats of a fat
 the milk fat content     margarine or       content of no less than 60% and no more than 62%.
 of which does not        "three-quarter
 exceed 3% of the fat     margarine"
 content of the final
 product.
 ---pagebreak---                                                     19
      Fat group                                          Product categories
     Definitions         Trade description             Additional description of the category with an
                                                       indication of the fat content in % by weight
                       5. Reduced fat       The product obtained from plant and/or animal fats of a fat
                          spread            content of more than 41% and less than 60%.
                       6. Low-fat margarine The product obtained from plant and/or animal fats of a fat
                          or "half-fat      content of no less than 39% and no more than 41%.
                          margarine"
                       7. Low-fat spread    The product obtained from plant and/or animal fats of a fat
                                            content of no less than 20% and less than 39%.
C. Fats composed of    1. Blended concen-   The solid, malleable product obtained from a mixture of plant
   plant and/or animal    trated fat        and/or animal fats of a minimum fat content of between 90% and
   products:                                95%.
 Products in the form  2. Blend             The product obtained from a mixture of plant and/or animal
 of a solid, malleable                      fats of a minimum fat content of 80%.
 emulsion principally
 of the water-in-oil   3. Blended spread    The product obtained from a mixture of plant and/or animal
 type derived from                          fats of a fat content of more than 62% and less than 80%.
 plant and/or animal
 fats, suitable for    4. Reduced fat blend The product obtained from a mixture of plant and/or animal
 human consumption,       or "three-quarter fats of a fat content of no less than 60% and no more than 62%.
 of a milk fat            blend"
 content of between
 15% and 80% of the    5. Reduced fat       The product obtained from a mixture of plant and/or animal
 fat content              blended spread    fats of a fat content of more than 41% and less than 60%.
                       6. Low-fat blend or  The product obtained from a mixture of plant and/or animal
                          "half-fat blend"  fats of a fat content of no less than 39% and no more than 41%.
                       7. Low-fat blended   The product obtained from a mixture of plant and/or animal
                           spread           fats of a fat content of no less than 20% and less than 39%.
 ---pagebreak---                                       - 20 -
                              IMPACT ASSESSMENT FORM
                 Proposal for a Council Regulation laying down
                marketing standards for certain milk an non-milk
                 fats and fats composed of plant and animal products
                 réf.: VI/2950/91
AIMS
The proposal has been drawn up on the one hand to achieve the
objectives of common agricultural policy, i.e. ensure the stability of
the markets and a fair standard of living for the agricultural
population, and on the other hand to protect the consumer.
In the absence of Community rules, some Member States have Just
introduced or are about to introduce divergent national positions
concerning the definitions of some fat products which have already been
manufactured for a long time (butter, margarine).
Without restricting the development of new products and consumer
choice, it seems possible to stop the fall in mi Ik product consumption
and stabilize the market by establishing, for all competing products, a
clear and distinct classification accompanied by rules on designation
based on the fat content for all competing products.
SECTORS OF BUSINESS
      Dairy producers and margarine industry and commerce.
      All firms are affected (small-, medium-, and large-sized)
      No particular geographical areas are concerned.
IMPACT ON BUSINESS
Business has to comply its products especially        the labelling with the
trade description laid down in the proposal. It      has to be observed that
a transitional period is provided to dispose of      stocks of packaging and
 labelling which are no more in accordance with      the requirements of the
Regulation.
ECONOMIC EFFECTS
      on employmentr the effects could be positive because the proposal
      allows the processing of several products which were not produced
      in sofTi® Member States
      on investment: idem
      on ihe competitive position of business: tho proposal provides a
      s w 5tam whsch contributes to the development of fair competition
      <,ond i t i ons.
 3'. would be pos?ibie that coats »'is arisa for the commerce ccncsrning
 imported products.
 ---pagebreak---                                   - 21 -
 SPECIFIC MEASURES: No.
 CONSULTATION
 The producer associations such as COPA-COGECA, ASSILEC, IMACE and
 EUCOLAIT agree with the laying down of Community standards for yellow
 fats.
As far as the details of the proposal are concerned, and especially the
main point of Annex II, these organisations have expressed themselves
 to be in favour of the use of the expressions "low" and "reduced" and
of the words "butter", "margarine", and "blend" in the interspaces of
 fat content of 39-40% and 60-62%.
BEUC (letter dated 25/06/91) wishes that the designations "butter" and
 "margarine" will not be restricted to products with a fat content of
more than 80%.
The Consumer Advisory Committee has also expressed its agreement with
 the proposal and declared on 16 October 1991 itself in favour of a
modification of Annex II concerning the introduction of the term "3/4
butter" and "half butter" and the equivalent in margarine and blends.
The Foddstuffs Advisory Committee as well as the Committee for Commerce
and Distribution have not been consulted.
 ---pagebreak---                                               - 22 -
          FICHE FINANCIERE
                                                                          (FF/91/027)
                                                                          DATE :    14.11.91
     LIGNE BUDGETAIRE : Chapitre B1-20                            CREDITS     5.695 Mio ECU
                                                                                (P.B. 1992)
2.    INTITULE DE LA MESURE :
      Proposition de règlement du Conseil établissant des normes de commercialisation pour
      certaines matières grasses laitières et non laitières ainsi que les matières grasses
      composées de produits végétaux et animaux.
3.    BASE JURIDIQUE      Art icle 43 du Traité
4.    OBJECTIFS DE LA MESURE :
      Etablissement des définitions et des normes de commercialisation pour les matières
      grasses à tartiner.
                                                  PERIODE DE     EXERCICE EN         EXERCICE
                                                                             /'
       INCIDENCES FINANCIERES                      12 MOIS       COURS (92)        SUIVANT (93)
                                                  Mio ECU        Mio ECU            Mio ECU
5.0     DEPENSES A LA CHARGE
        - DU BUDGET DES CE
           (RESTITUTIONS/INTERVENT IONS)
        - DES BUDGETS NATIONAUX
        - D'AUTRES SECTEURS
 5.1    RECETTES
        - RESSOURCES PROPRES DES CE
           (PRELEVEMENTS/DROITS DE DOUANE)
        - SUR LE PLAN NATIONAL
                                             1994           1995         1996            1997
 5.0.1     PREVISIONS DES DEPENSES
 5.1.1     PREVISIONS DES RECETTES
 5.2    MODE DE CALCUL
 6.0     FINANCEMENT POSSIBLE PAR CREDITS INSCRITS AU CHAPITRE CONCERNE DU BUDGET
         EN COURS D'EXECUTION
 6.1     FINANCEMENT POSSIBLE PAR VIREMENT ENTRE CHAPITRES DU BUDGET EN COURS
         D'EXECUTION
  6.2    NECESSITE D'UN BUDGET SUPPLEMENTAIRE
  6.3    CREDITS A INSCRIRE DANS LES BUDGETS FUTURS
  OBSERVATIONS :
   M s agit d'une mesure visant la définition, la catégorisation et la dénomination des
  matières grasses à tartiner qui n'a en soi pas d'incidence financière pour le budget.
 ---pagebreak---                                                                     ISSN 0254-1475
                                                              COM(91) 462 final
                                                      DOCUMENTS
EN                                                                             03
                                Catalogue number : CB-CO-91-527-EN-C
                                                             ISBN 92-77-77853-9
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