CELEX: 32010R0242
Language: en
Date: 2010-03-19 00:00:00
Title: Commission Regulation (EU) No 242/2010 of 19 March 2010 creating the Catalogue of feed materials (Text with EEA relevance)

24.3.2010   
            
            
               EN
            
            
               Official Journal of the European Union
            
            
               L 77/17
            
         COMMISSION REGULATION (EU) No 242/2010
   of 19 March 2010
   creating the Catalogue of feed materials
   (Text with EEA relevance)
   THE EUROPEAN COMMISSION,
   Having regard to the Treaty on the Functioning of the European Union,
   Having regard to Regulation (EC) No 767/2009 of the European Parliament and of the Council of 13 July 2009 on the placing on the market and use of feed, amending European Parliament and Council Regulation (EC) No 1831/2003 and repealing Council Directive 79/373/EEC, Commission Directive 80/511/EEC, Council Directives 82/471/EEC, 83/228/EEC, 93/74/EEC, 93/113/EC and 96/25/EC and Commission Decision 2004/217/EC (1), and in particular Article 24(2) thereof,
   After consulting the Standing Committee on the Food Chain and Animal Health,
   Whereas:
   
               (1)
            
            
               Article 24 of Regulation (EC) No 767/2009 provides for the creation of a catalogue of feed materials.
            
         
               (2)
            
            
               The first version of that catalogue should therefore be created,
            
         HAS ADOPTED THIS REGULATION:
   Article 1
   The Catalogue of feed materials referred to in Article 24 of Regulation (EC) No 767/2009 is established, as set out in the Annex.
   Article 2
   This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.
   It shall apply from 1 September 2010.
   
      This Regulation shall be binding in its entirety and directly applicable in all Member States.
      Done at Brussels, 19 March 2010.
      
         
            For the Commission
         
         
            The President
         
         José Manuel BARROSO
      
   
   
      (1)  OJ L 229, 1.9.2009, p. 1.
   
      ANNEX
      
         CATALOGUE OF FEED MATERIALS
      
      PROVISIONS REGARDING THE GLOSSARY
      The glossary given below refers to the main processes used for the preparation of feed materials mentioned in this Annex. Where the names of these feed materials include a common name or qualifier from this glossary, the process to be used must be in accordance with the given definition.
      
                   
               
               
                  Process
               
               
                  Definition
               
               
                  Common name/qualifier
               
            
                  (1)
               
               
                  (2)
               
               
                  (3)
               
               
                  (4)
               
            
                  1
               
               
                  Concentration (1)
                  
               
               
                  Increase in certain contents by removing water or other constituents
               
               
                  Concentrate
               
            
                  2
               
               
                  Decortication (2)
                  
               
               
                  Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others
               
               
                  Decorticated, partially decorticated
               
            
                  3
               
               
                  Drying
               
               
                  Dehydration by artificial or natural processes
               
               
                  Dried (sun or artificially)
               
            
                  4
               
               
                  Extraction
               
               
                  Removal either by organic solvent of fat or oil from certain materials or by aqueous solvent of sugar or other water-soluble components. In the case of the use of organic solvent, the resulting product must be technically free of such solvent
               
               
                  Extracted (in the case of oil-containing materials), molasses, pulp (in the case of products containing sugar or other water-soluble components)
               
            
                  5
               
               
                  Extrusion
               
               
                  Pressing of material through an orifice under pressure. (See also pregelatinisation)
               
               
                  Extruded
               
            
                  6
               
               
                  Flaking
               
               
                  Rolling of moist heat-treated material
               
               
                  Flakes
               
            
                  7
               
               
                  Flour milling
               
               
                  Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings)
               
               
                  Flour, bran, middlings (3), feed
               
            
                  8
               
               
                  Heating
               
               
                  General term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the material
               
               
                  Toasted, cooked, heat treated
               
            
                  9
               
               
                  Hydrogenation
               
               
                  Transformation of unsaturated glycerides into saturated glycerides (of oils and fats)
               
               
                  Hardened, partially hardened
               
            
                  10
               
               
                  Hydrolysis
               
               
                  Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali
               
               
                  Hydrolysed
               
            
                  11
               
               
                  Pressing (4)
                  
               
               
                  Removal by mechanical extraction (by a screw or other type of press), with or without a slight heating, of fat/oil from oil-rich materials or of juice from fruits or other vegetable products
               
               
                  Expeller (5) (in case of oil-containing materials), pulp, pomace (in case of fruits, etc.), pressed pulp (in case of sugar-beet)
               
            
                  12
               
               
                  Pelleting
               
               
                  Special shaping by compression through a die
               
               
                  Pellet, pelleted
               
            
                  13
               
               
                  Pregelatinisation
               
               
                  Modification of starch to improve markedly its swelling properties in cold water
               
               
                  Pregelatinised (6), puffed
               
            
                  14
               
               
                  Refining
               
               
                  Complete or partial removal of impurities in sugars, oils, fats and other natural materials by chemical/physical treatment
               
               
                  Refined, partially refined
               
            
                  15
               
               
                  Wet-milling
               
               
                  Mechanical separation of the component parts of kernel/grain, sometimes after steeping in water, with or without sulphur dioxide, for the extraction of starch
               
               
                  Germ, gluten, starch
               
            
                  16
               
               
                  Crushing
               
               
                  Mechanical processing of grain or other feed materials to reduce their size
               
               
                  Crushed, crushing
               
            
                  17
               
               
                  Desugaring
               
               
                  Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means
               
               
                  Desugared, partially desugared
               
            
         Non-exclusive list of the main feed materials
      
      1.   CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS
      
                  Number
               
               
                  Name
               
               
                  Description
               
               
                  Compulsory declarations
               
            
                  (1)
               
               
                  (2)
               
               
                  (3)
               
               
                  (4)
               
            
                  1.01
               
               
                  Oats
               
               
                  Grains of Avena sativa L. and other cultivars of oats
               
               
                   
               
            
                  1.02
               
               
                  Oat flakes
               
               
                  Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks
               
               
                  Starch
               
            
                  1.03
               
               
                  Oat middlings
               
               
                  By-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm
               
               
                  Crude fibre
               
            
                  1.04
               
               
                  Oat hulls and bran
               
               
                  By-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran
               
               
                  Crude fibre
               
            
                  1.05
               
               
                  Barley
               
               
                  Grains of Hordeum vulgare L.
               
               
                   
               
            
                  1.06
               
               
                  Barley middlings
               
               
                  By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour
               
               
                  Crude fibre
               
            
                  1.07
               
               
                  Barley protein
               
               
                  Dried by-product of starch production from barley. It consists principally of protein obtained from starch separation
               
               
                  Crude protein
                  Starch
               
            
                  1.08
               
               
                  Rice, broken
               
               
                  By-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains
               
               
                  Starch
               
            
                  1.09
               
               
                  Rice bran (brown)
               
               
                  By-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ
               
               
                  Crude fibre
               
            
                  1.10
               
               
                  Rice bran (white)
               
               
                  By-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ
               
               
                  Crude fibre
               
            
                  1.11
               
               
                  Rice bran with calcium carbonate
               
               
                  By-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing process
               
               
                  Crude fibre
                  Calcium carbonate
               
            
                  1.12
               
               
                  Fodder meal of parboiled rice
               
               
                  By-product of the polishing of dehusked precooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ; it contains varying amounts of calcium carbonate resulting from the polishing process
               
               
                  Crude fibre
                  Calcium carbonate
               
            
                  1.13
               
               
                  Ground fodder rice
               
               
                  Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal dehusked grains which are yellow or spotted
               
               
                  Starch
               
            
                  1.14
               
               
                  Rice germ expeller
               
               
                  By-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere
               
               
                  Crude protein
                  Crude fat
                  Crude fibre
               
            
                  1.15
               
               
                  Rice germ, extracted
               
               
                  By-product of oil manufacture obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere
               
               
                  Crude protein
               
            
                  1.16
               
               
                  Rice starch
               
               
                  Technically pure rice starch
               
               
                  Starch
               
            
                  1.17
               
               
                  Millet
               
               
                  Grains of Panicum miliaceum L.
               
               
                   
               
            
                  1.18
               
               
                  Rye
               
               
                  Grains of Secale cereale L.
               
               
                   
               
            
                  1.19
               
               
                  Rye middlings (7)
                  
               
               
                  By-product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some grain waste
               
               
                  Starch
               
            
                  1.20
               
               
                  Rye feed
               
               
                  By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran
               
               
                  Starch
               
            
                  1.21
               
               
                  Rye bran
               
               
                  By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed
               
               
                  Crude fibre
               
            
                  1.22
               
               
                  Sorghum
               
               
                  Grains of Sorghum bicolor L. Moench s.l.
               
               
                   
               
            
                  1.23
               
               
                  Wheat
               
               
                  Grains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat
               
               
                   
               
            
                  1.24
               
               
                  Wheat middlings (8)
                  
               
               
                  By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain waste
               
               
                  Starch
               
            
                  1.25
               
               
                  Wheat feed
               
               
                  By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran
               
               
                  Crude fibre
               
            
                  1.26
               
               
                  Wheat bran (9)
                  
               
               
                  By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed
               
               
                  Crude fibre
               
            
                  1.27
               
               
                  Wheat germ
               
               
                  By-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere
               
               
                  Crude protein
                  Crude fat
               
            
                  1.28
               
               
                  Wheat gluten
               
               
                  Dried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch
               
               
                  Crude protein
               
            
                  1.29
               
               
                  Wheat gluten feed
               
               
                  By-product of the manufacture of wheat starch and gluten. It is composed of bran, from which the germ has been partially removed or not, and gluten, to which very small amounts of the components of the screening of the grain as well as very small amounts of residues of the starch hydrolysis process may be added
               
               
                  Crude protein
                  Starch
               
            
                  1.30
               
               
                  Wheat starch
               
               
                  Technically pure starch obtained from wheat
               
               
                  Starch
               
            
                  1.31
               
               
                  Pre-gelatinised wheat starch
               
               
                  Product consisting of wheat starch largely expanded by heat treatment
               
               
                  Starch
               
            
                  1.32
               
               
                  Spelt
               
               
                  Grains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum
                  
               
               
                   
               
            
                  1.33
               
               
                  Triticale
               
               
                  Grains of Triticum X Secale hybrid
               
               
                   
               
            
                  1.34
               
               
                  Maize
               
               
                  Grains of Zea mays L.
               
               
                   
               
            
                  1.35
               
               
                  Maize middlings (10)
                  
               
               
                  By-product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran
               
               
                  Crude fibre
               
            
                  1.36
               
               
                  Maize bran
               
               
                  By-product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles
               
               
                  Crude fibre
               
            
                  1.37
               
               
                  Maize germ expeller
               
               
                  By-product of oil manufacture, obtained by pressing of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere
               
               
                  Crude protein
                  Crude fat
               
            
                  1.38
               
               
                  Maize germ, extracted
               
               
                  By-product of oil manufacture, obtained by extraction of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere
               
               
                  Crude protein
               
            
                  1.39
               
               
                  Maize gluten feed (11)
                  
               
               
                  By-product of the wet manufacture of maize starch. It is composed of bran and gluten, to which the broken maize obtained from screening at an amount no greater than 15 % of the product and/or the residues of the steeping liquor used for the production of alcohol or other starch-derived products, may be added. The product may also include residues from the oil extraction of maize germs obtained also by a wet process
               
               
                  Crude protein
                  Starch
                  Crude fat, if > 4,5 %
               
            
                  1.40
               
               
                  Maize gluten
               
               
                  Dried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch
               
               
                  Crude protein
               
            
                  1.41
               
               
                  Maize starch
               
               
                  Technically pure starch obtained from maize
               
               
                  Starch
               
            
                  1.42
               
               
                  Pre-gelatinised maize starch (12)
                  
               
               
                  Product consisting of maize starch largely expanded by heat treatment
               
               
                  Starch
               
            
                  1.43
               
               
                  Malt culms
               
               
                  By-product of malting, consisting mainly of dried rootlets of germinated cereals
               
               
                  Crude protein
               
            
                  1.44
               
               
                  Brewers’ dried grains
               
               
                  By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products
               
               
                  Crude protein
               
            
                  1.45
               
               
                  Distillers’ dried grain (13)
                  
               
               
                  By-product of alcohol distilling obtained by drying solid residues of fermented grain
               
               
                  Crude protein
               
            
                  1.46
               
               
                  Distillers’ dark grains (14)
                  
               
               
                  By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added
               
               
                  Crude protein
               
            
         
      2.   OIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTS
      
                  Number
               
               
                  Name
               
               
                  Description
               
               
                  Compulsory declarations
               
            
                  (1)
               
               
                  (2)
               
               
                  (3)
               
               
                  (4)
               
            
                  2.01
               
               
                  Groundnut, partially decorticated, expeller
               
               
                  By-product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. (Maximum crude fibre content 16 % in the dry matter)
               
               
                  Crude protein
                  Crude fat
                  Crude fibre
               
            
                  2.02
               
               
                  Groundnut, partially decorticated, extracted
               
               
                  By-product of oil manufacture, obtained by extraction of partially decorticated groundnuts. (Maximum crude fibre content 16 % in the dry matter)
               
               
                  Crude protein
                  Crude fibre
               
            
                  2.03
               
               
                  Groundnut, decorticated, expeller
               
               
                  By-product of oil manufacture, obtained by pressing of decorticated groundnuts
               
               
                  Crude protein
                  Crude fat
                  Crude fibre
               
            
                  2.04
               
               
                  Groundnut, decorticated, extracted
               
               
                  By-product of oil manufacture, obtained by extraction of decorticated groundnuts
               
               
                  Crude protein
                  Crude fibre
               
            
                  2.05
               
               
                  Rape seed (15)
                  
               
               
                  Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. Var. Glauca (Roxb.) O.E. Schulz and of rape Brassica napa ssp. oleifera (Metzg.) Sinsk. (Minimum botanical purity 94 %)
               
               
                   
               
            
                  2.06
               
               
                  Rape seed, expeller (15)
                  
               
               
                  By-product of oil manufacture, obtained by pressing of seeds of rape. (Minimum botanical purity 94 %)
               
               
                  Crude protein
                  Crude fat
                  Crude fibre
               
            
                  2.07
               
               
                  Rape seed, extracted (15)
                  
               
               
                  By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94 %)
               
               
                  Crude protein
               
            
                  2.08
               
               
                  Rape seed hulls
               
               
                  By-product obtained during dehulling of rape seeds
               
               
                  Crude fibre
               
            
                  2.09
               
               
                  Safflower seed, partially decorticated, extracted
               
               
                  By-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L.
               
               
                  Crude protein
                  Crude fibre
               
            
                  2.10
               
               
                  Copra expeller
               
               
                  By-product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.
               
               
                  Crude protein
                  Crude fat
                  Crude fibre
               
            
                  2.11
               
               
                  Copra, extracted
               
               
                  By-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm
               
               
                  Crude protein
               
            
                  2.12
               
               
                  Palm kernel expeller
               
               
                  By-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq., Corozo oleifera (HBK) L. H. Bailey (Elaeis melanococca auct.) from which as much as possible of the hard shell has been removed
               
               
                  Crude protein
                  Crude fibre
                  Crude fat
               
            
                  2.13
               
               
                  Palm kernel, extracted
               
               
                  By-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed
               
               
                  Crude protein
                  Crude fibre
               
            
                  2.14
               
               
                  Soya (bean), toasted
               
               
                  Soya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.)
               
               
                   
               
            
                  2.15
               
               
                  Soya (bean), extracted, toasted
               
               
                  By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.)
               
               
                  Crude protein
                  Crude fibre, if > 8 %
               
            
                  2.16
               
               
                  Soya (bean), dehulled, extracted, toasted
               
               
                  By-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Maximum crude fibre content 8 % in the dry matter.) (Urease activity maximum 0,5 mg N/g × min.)
               
               
                  Crude protein
               
            
                  2.17
               
               
                  Soya (bean) protein concentrate
               
               
                  Product obtained from dehulled, fat extracted soya beans, subjected to a second extraction to reduce the level of nitrogen-free extract
               
               
                  Crude protein
               
            
                  2.18
               
               
                  Vegetable oil (16)
                  
               
               
                  Oil obtained from plants
               
               
                  Moisture, if > 1 %
               
            
                  2.19
               
               
                  Soya (bean) hulls
               
               
                  By-product obtained during dehulling of soya beans
               
               
                  Crude fibre
               
            
                  2.20
               
               
                  Cotton seed
               
               
                  Seeds of cotton Gossypium ssp. from which the fibres have been removed
               
               
                  Crude protein
                  Crude fibre
                  Crude fat
               
            
                  2.21
               
               
                  Cotton seed, partially decorticated, extracted
               
               
                  By-product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. (Maximum crude fibre 22,5 % in the dry matter)
               
               
                  Crude protein
                  Crude fibre
               
            
                  2.22
               
               
                  Cotton seed expeller
               
               
                  By-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed
               
               
                  Crude protein
                  Crude fibre
                  Crude fat
               
            
                  2.23
               
               
                  Niger seed expeller
               
               
                  By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (L.f.) Cass. (Ash insoluble in HCl: maximum 3,4 %)
               
               
                  Crude protein
                  Crude fat
                  Crude fibre
               
            
                  2.24
               
               
                  Sunflower seed
               
               
                  Seeds of the sunflower Helianthus annuus L.
               
               
                   
               
            
                  2.25
               
               
                  Sunflower seed, extracted
               
               
                  By-product of oil manufacture, obtained by extraction of seeds of the sunflower
               
               
                  Crude protein
               
            
                  2.26
               
               
                  Sunflower seed, partially decorticated, extracted
               
               
                  By-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum crude fibre 27,5 % in the dry matter)
               
               
                  Crude protein
                  Crude fibre
               
            
                  2.27
               
               
                  Linseed
               
               
                  Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93 %)
               
               
                   
               
            
                  2.28
               
               
                  Linseed expeller
               
               
                  By-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93 %)
               
               
                  Crude protein
                  Crude fat
                  Crude fibre
               
            
                  2.29
               
               
                  Linseed, extracted
               
               
                  By-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93 %)
               
               
                  Crude protein
               
            
                  2.30
               
               
                  Olive pulp
               
               
                  By-product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel
               
               
                  Crude protein
                  Crude fibre
               
            
                  2.31
               
               
                  Sesame seed expeller
               
               
                  By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. (Ash insoluble in HCl: maximum 5 %)
               
               
                  Crude protein
                  Crude fibre
                  Crude fat
               
            
                  2.32
               
               
                  Cocoa bean, partially decorticated, extracted
               
               
                  By-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans Theobroma cacao L. from which part of the husks has been removed
               
               
                  Crude protein
                  Crude fibre
               
            
                  2.33
               
               
                  Cocoa husks
               
               
                  Teguments of the dried and roasted beans of Theobroma cacao L.
               
               
                  Crude fibre
               
            
         
      3.   LEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTS
      
                  Number
               
               
                  Name
               
               
                  Description
               
               
                  Compulsory declarations
               
            
                  (1)
               
               
                  (2)
               
               
                  (3)
               
               
                  (4)
               
            
                  3.01
               
               
                  Chick peas
               
               
                  Seeds of Cicer arietinum L.
               
               
                   
               
            
                  3.02
               
               
                  Guar meal, extracted
               
               
                  By-product obtained after extraction of the mucilage from seeds of Cyanopsis tetragonoloba (L.) Taub.
               
               
                  Crude protein
               
            
                  3.03
               
               
                  Ervil
               
               
                  Seeds of Ervum ervilia L.
               
               
                   
               
            
                  3.04
               
               
                  Chickling vetch (17)
                  
               
               
                  Seeds of Lathyrus sativus L. submitted to an appropriate heat treatment
               
               
                   
               
            
                  3.05
               
               
                  Lentils
               
               
                  Seeds of Lens culinaris a.o. Medik
               
               
                   
               
            
                  3.06
               
               
                  Sweet lupins
               
               
                  Seeds of Lupinus ssp. low in bitter seed content
               
               
                   
               
            
                  3.07
               
               
                  Beans, toasted
               
               
                  Seeds of Phaseolus or Vigna ssp. submitted to an appropriate heat treatment to destroy toxic lectines
               
               
                   
               
            
                  3.08
               
               
                  Peas
               
               
                  Seeds of Pisum ssp.
               
               
                   
               
            
                  3.09
               
               
                  Pea middlings
               
               
                  By-product obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins
               
               
                  Crude protein
                  Crude fibre
               
            
                  3.10
               
               
                  Pea bran
               
               
                  By-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas
               
               
                  Crude fibre
               
            
                  3.11
               
               
                  Horse beans
               
               
                  Seeds of Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf.
               
               
                   
               
            
                  3.12
               
               
                  Monantha vetch
               
               
                  Seeds of Vicia monanthos Desf.
               
               
                   
               
            
                  3.13
               
               
                  Vetches
               
               
                  Seeds of Vicia sativa L. var. sativa and other varieties
               
               
                   
               
            
         
      4.   TUBERS, ROOTS, THEIR PRODUCTS AND BY-PRODUCTS
      
                  Number
               
               
                  Name
               
               
                  Description
               
               
                  Compulsory declarations
               
            
                  (1)
               
               
                  (2)
               
               
                  (3)
               
               
                  (4)
               
            
                  4.01
               
               
                  (Sugar) beet pulp
               
               
                  By-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar beet Beta vulgaris L. ssp. vulgaris var. altissima Doell. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter)
               
               
                  Content of ash insoluble in HCl, if > 3,5 % of dry matter. Total sugar calculated as sucrose, if > 10,5 %
               
            
                  4.02
               
               
                  (Sugar) beet molasses
               
               
                  By-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar
               
               
                  Total sugar calculated as sucrose
                  Moisture, if > 28 %
               
            
                  4.03
               
               
                  (Sugar) beet pulp, molassed
               
               
                  By-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses have been added. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter)
               
               
                  Total sugar calculated as sucrose
                  Content of ash insoluble in HCl, if > 3,5 % of dry matter
               
            
                  4.04
               
               
                  (Sugar) beet vinasse
               
               
                  By-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid and other organic substances
               
               
                  Crude protein
                  Moisture, if > 35 %
               
            
                  4.05
               
               
                  (Beet) Sugar (18)
                  
               
               
                  Sugar extracted from sugar beet
               
               
                  Sucrose
               
            
                  4.06
               
               
                  Sweet potato
               
               
                  Tubers of Ipomoea batatas (L.) Poir, regardless of their presentation
               
               
                  Starch
               
            
                  4.07
               
               
                  Manioc (19)
                  
               
               
                  Roots of Manihot esculenta Crantz, regardless of their presentation. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter)
               
               
                  Starch
                  Content of ash insoluble in HCl, if > 3,5 % of dry matter
               
            
                  4.08
               
               
                  Manioc starch (20), puffed
               
               
                  Starch obtained from manioc roots, greatly expanded by appropriate heat treatment
               
               
                  Starch
               
            
                  4.09
               
               
                  Potato pulp
               
               
                  By-product of the manufacture of potato starch (Solanum tuberosum L.)
               
               
                   
               
            
                  4.10
               
               
                  Potato starch
               
               
                  Technically pure potato starch
               
               
                  Starch
               
            
                  4.11
               
               
                  Potato protein
               
               
                  Dried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch
               
               
                  Crude protein
               
            
                  4.12
               
               
                  Potato flakes
               
               
                  Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes
               
               
                  Starch
                  Crude fibre
               
            
                  4.13
               
               
                  Potato juice condensed
               
               
                  By-product of the manufacture of potato starch from which proteins and water have been partly removed
               
               
                  Crude protein
                  Crude ash
               
            
                  4.14
               
               
                  Pre-gelatinised potato starch
               
               
                  Product consisting of potato starch largely solubilised by heat treatment
               
               
                  Starch
               
            
         
      5.   OTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS
      
                  Number
               
               
                  Name
               
               
                  Description
               
               
                  Compulsory declarations
               
            
                  (1)
               
               
                  (2)
               
               
                  (3)
               
               
                  (4)
               
            
                  5.01
               
               
                  Carob pods
               
               
                  Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia seliqua L., from which the locust beans have been removed
               
               
                  Crude fibre
               
            
                  5.02
               
               
                  Citrus pulp
               
               
                  By-product obtained by pressing citrus fruits Citrus ssp. during the production of citrus juice
               
               
                  Crude fibre
               
            
                  5.03
               
               
                  Fruit pulp (21)
                  
               
               
                  By-product obtained by pressing pomaceous or stone fruit during the production of fruit juice
               
               
                  Crude fibre
               
            
                  5.04
               
               
                  Tomato pulp
               
               
                  By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice
               
               
                  Crude fibre
               
            
                  5.05
               
               
                  Grape pips, extracted
               
               
                  By-product obtained during the extraction of oil from grape pips
               
               
                  Crude fibre, if > 45 %
               
            
                  5.06
               
               
                  Grape pulp
               
               
                  Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed
               
               
                  Crude fibre, if > 25 %
               
            
                  5.07
               
               
                  Grape pips
               
               
                  Pips extracted from grape pulp, from which the oil has not been removed
               
               
                  Crude fat
                  Crude fibre, if > 45 %
               
            
         
      6.   FORAGES AND ROUGHAGE
      
                  Number
               
               
                  Name
               
               
                  Description
               
               
                  Compulsory declarations
               
            
                  (1)
               
               
                  (2)
               
               
                  (3)
               
               
                  (4)
               
            
                  6.01
               
               
                  Lucerne meal (22)
                  
               
               
                  Product obtained by drying and milling young lucerne Medicago sativa L. and Medicago var. Martyn. It may contain up to 20 % young clover or other forage crops dried and milled at the same time as the lucerne
               
               
                  Crude protein
                  Crude fibre
                  Ash insoluble in HCl, if > 3,5 % of dry matter
               
            
                  6.02
               
               
                  Lucerne pomace
               
               
                  Dried by-product obtained by pressing of the juice from lucerne
               
               
                  Crude protein
               
            
                  6.03
               
               
                  Lucerne protein concentrate
               
               
                  Product obtained by artificially drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate the proteins
               
               
                  Carotene
                  Crude protein
               
            
                  6.04
               
               
                  Clover meal (22)
                  
               
               
                  Product obtained by drying and milling young clover Trifolium spp. It may contain up to 20 % young lucerne or other forage crops dried and milled at the same time as the clover
               
               
                  Crude protein
                  Crude fibre
                  Ash insoluble in HCl, if > 3,5 % of dry matter
               
            
                  6.05
               
               
                  Grass meal (22)
                      (23)
                  
               
               
                  Product obtained by drying and milling young forage plants
               
               
                  Crude protein
                  Crude fibre
                  Ash insoluble in HCl, if > 3,5 % of dry matter
               
            
                  6.06
               
               
                  Cereals straw (24)
                  
               
               
                  Straw of cereals
               
               
                   
               
            
                  6.07
               
               
                  Cereals straw, treated (25)
                  
               
               
                  Product obtained by an appropriate treatment of cereals straw
               
               
                  Sodium, if treated with NaOH
               
            
         
      7.   OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS
      
                  Number
               
               
                  Name
               
               
                  Description
               
               
                  Compulsory declarations
               
            
                  (1)
               
               
                  (2)
               
               
                  (3)
               
               
                  (4)
               
            
                  7.01
               
               
                  (Sugar) cane molasses
               
               
                  By-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar cane Saccharum officinarum L.
               
               
                  Total sugar calculated as sucrose
                  Moisture, if > 30 %
               
            
                  7.02
               
               
                  (Sugar) cane vinasse
               
               
                  By-product obtained after the fermentation of cane molasses in the production of alcohol, yeast, citric acid or other organic substances
               
               
                  Crude protein
                  Moisture, if > 35 %
               
            
                  7.03
               
               
                  (Cane) sugar (26)
                  
               
               
                  Sugar extracted from sugar cane
               
               
                  Sucrose
               
            
                  7.04
               
               
                  Seaweed meal
               
               
                  Product obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content
               
               
                  Crude ash
               
            
         
      8.   MILK PRODUCTS
      
                  Number
               
               
                  Name
               
               
                  Description
               
               
                  Compulsory declarations
               
            
                  (1)
               
               
                  (2)
               
               
                  (3)
               
               
                  (4)
               
            
                  8.01
               
               
                  Skimmed-milk powder
               
               
                  Product obtained by drying milk from which most of the fat has been separated
               
               
                  Crude protein
                  Moisture, if > 5 %
               
            
                  8.02
               
               
                  Buttermilk powder
               
               
                  Product obtained by drying the liquid which remains after butter churning
               
               
                  Crude protein
                  Crude fat
                  Lactose
                  Moisture, if > 6 %
               
            
                  8.03
               
               
                  Whey powder
               
               
                  Product obtained by drying the liquid which remains after cheese, quark and casein making or similar processes
               
               
                  Crude protein
                  Lactose
                  Moisture, if > 8 %
                  Crude ash
               
            
                  8.04
               
               
                  Whey powder, low in sugar
               
               
                  Product obtained by drying whey from which the lactose has been partly removed
               
               
                  Crude protein
                  Lactose
                  Moisture, if > 8 %
                  Crude ash
               
            
                  8.05
               
               
                  Whey protein powder (27)
                  
               
               
                  Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment
               
               
                  Crude protein
                  Moisture, if > 8 %
               
            
                  8.06
               
               
                  Casein powder
               
               
                  Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet
               
               
                  Crude protein
                  Moisture, if > 10 %
               
            
                  8.07
               
               
                  Lactose powder
               
               
                  The sugar separated from milk or whey by purification and drying
               
               
                  Lactose
                  Moisture, if > 5 %
               
            
         
      9.   LAND ANIMAL PRODUCTS
      
                  Number
               
               
                  Name
               
               
                  Description
               
               
                  Compulsory declarations
               
            
                  (1)
               
               
                  (2)
               
               
                  (3)
               
               
                  (4)
               
            
                  9.01
               
               
                  Meat meal (28)
                  
               
               
                  Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content (minimum crude protein content 50 % in dry matter). (Maximum total phosphorus content: 8 %)
               
               
                  Crude protein
                  Crude fat
                  Crude ash
                  Moisture, if > 8 %
               
            
                  9.02
               
               
                  Meat-and-bone meal (28)
                  
               
               
                  Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content
               
               
                  Crude protein
                  Crude fat
                  Crude ash
                  Moisture, if > 8 %
               
            
                  9.03
               
               
                  Bone meal
               
               
                  Product obtained by heating, drying and finely grinding bones of warm-blooded land animals from which the fat has been largely extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content
               
               
                  Crude protein
                  Crude ash
                  Moisture, if > 8 %
               
            
                  9.04
               
               
                  Greaves
               
               
                  Residual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin
               
               
                  Crude protein
                  Crude fat
                  Moisture, if > 8 %
               
            
                  9.05
               
               
                  Poultry meal (28)
                  
               
               
                  Product obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers
               
               
                  Crude protein
                  Crude fat
                  Crude ash
                  Ash insoluble in HCl if > 3,3 %
                  Moisture, if > 8 %
               
            
                  9.06
               
               
                  Feather meal, hydrolysed
               
               
                  Product obtained by hydrolysing, drying and grinding poultry feathers
               
               
                  Crude protein
                  Ash insoluble in HCl if > 3,4 %
                  Moisture, if > 8 %
               
            
                  9.07
               
               
                  Blood meal
               
               
                  Product obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter
               
               
                  Crude protein
                  Moisture, if > 8 %
               
            
                  9.08
               
               
                  Animal fat (29)
                  
               
               
                  Product composed of fat from warm-blooded land animals
               
               
                  Moisture, if > 1 %
               
            
         
      10.   FISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTS
      
                  Number
               
               
                  Name
               
               
                  Description
               
               
                  Compulsory declarations
               
            
                  (1)
               
               
                  (2)
               
               
                  (3)
               
               
                  (4)
               
            
                  10.01
               
               
                  Fish meal (30)
                  
               
               
                  Product obtained by processing whole or parts of fish from which part of the oil may have been removed and to which fish solubles may have been re-added
               
               
                  Crude protein
                  Crude fat
                  Crude ash, if > 20 %
                  Moisture, if > 8 %
               
            
                  10.02
               
               
                  Fish solubles, condensed
               
               
                  Product obtained during manufacture of fish meal which has been separated and stabilised by acidification or drying
               
               
                  Crude protein
                  Crude fat
                  Moisture, if > 5 %
               
            
                  10.03
               
               
                  Fish oil
               
               
                  Oil obtained from fish or parts of fish
               
               
                  Moisture, if > 1 %
               
            
                  10.04
               
               
                  Fish oil, refined, hardened
               
               
                  Oil obtained from fish or parts of fish which has been refined and subjected to hydrogenation
               
               
                  Iodine number
                  Moisture, if > 1 %
               
            
         
      11.   MINERALS
      
                  Number
               
               
                  Name
               
               
                  Description
               
               
                  Compulsory declarations
               
            
                  (1)
               
               
                  (2)
               
               
                  (3)
               
               
                  (4)
               
            
                  11.01
               
               
                  Calcium carbonate (31)
                  
               
               
                  Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution
               
               
                  Calcium
                  Ash insoluble in HCl if > 5 %
               
            
                  11.02
               
               
                  Calcium and magnesium carbonate
               
               
                  Natural mixture of calcium carbonate and magnesium carbonate
               
               
                  Calcium
                  Magnesium
               
            
                  11.03
               
               
                  Calcareous marine algae (Maerl)
               
               
                  Product of natural origin obtained from calcareous algae, ground or granulated
               
               
                  Calcium
                  Ash insoluble in HCl if > 5 %
               
            
                  11.04
               
               
                  Magnesium oxide
               
               
                  Technically pure magnesium oxide (MgO)
               
               
                  Magnesium
               
            
                  11.05
               
               
                  Magnesium sulphate
               
               
                  Technically pure magnesium sulphate (MgSO4 7H2O)
               
               
                  Magnesium
                  Sulphur
               
            
                  11.06
               
               
                  Dicalcium phosphate (32)
                  
               
               
                  Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO4 H2O)
               
               
                  Calcium
                  Total phosphorus
               
            
                  11.07
               
               
                  Mono-dicalcium phosphate
               
               
                  Product obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate (CaHPO4 -Ca(H2PO4)2 H2O)
               
               
                  Total phosphorus
                  Calcium
               
            
                  11.08
               
               
                  Defluorinated rock-phosphate
               
               
                  Product obtained by grinding purified and appropriately defluorinated natural phosphates
               
               
                  Total phosphorus
                  Calcium
               
            
                  11.09
               
               
                  Degelatinised bone meal
               
               
                  Degelatinised, sterilised and ground bones from which the fat has been removed
               
               
                  Total phosphorus
                  Calcium
               
            
                  11.10
               
               
                  Monocalcium phosphate
               
               
                  Technically pure calcium-bis (dihydrogenphosphate) (Ca(H2PO4)2 × H2O)
               
               
                  Total phosphorus
                  Calcium
               
            
                  11.11
               
               
                  Calcium-magnesium phosphate
               
               
                  Technically pure calcium-magnesium phosphate
               
               
                  Calcium
                  Magnesium
                  Total phosphorus
               
            
                  11.12
               
               
                  Mono-ammonium phosphate
               
               
                  Technically pure mono-ammonium phosphate (NH4H2PO4)
               
               
                  Total nitrogen
                  Total phosphorus
               
            
                  11.13
               
               
                  Sodium chloride (31)
                  
               
               
                  Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt
               
               
                  Sodium
               
            
                  11.14
               
               
                  Magnesium propionate
               
               
                  Technically pure magnesium propionate
               
               
                  Magnesium
               
            
                  11.15
               
               
                  Magnesium phosphate
               
               
                  Product consisting of technically pure (dibasic) magnesium phosphate (MgHPO4 × H2O)
               
               
                  Total phosphorus
                  Magnesium
               
            
                  11.16
               
               
                  Sodium-calcium-magnesium phosphate
               
               
                  Product consisting of sodium-calcium-magnesium phosphate
               
               
                  Total phosphorus
                  Magnesium
                  Calcium
                  Sodium
               
            
                  11.17
               
               
                  Mono-sodium phosphate
               
               
                  Technically pure mono-sodium phosphate (NaH2PO H2O)
               
               
                  Total phosphorus
                  Sodium
               
            
                  11.18
               
               
                  Sodium bicarbonate
               
               
                  Technically pure sodium bicarbonate (NaHCO3)
               
               
                  Sodium
               
            
         
      12.   MISCELLANEOUS
      
                  Number
               
               
                  Name
               
               
                  Description
               
               
                  Compulsory declarations
               
            
                  (1)
               
               
                  (2)
               
               
                  (3)
               
               
                  (4)
               
            
                  12.01
               
               
                  Bakery and pasta products and by-products (33)
                  
               
               
                  Product or by-product obtained from the manufacture of bread, including fine bakers’ wares, biscuits or pasta
               
               
                  Starch
                  Total sugar calculated as sucrose
               
            
                  12.02
               
               
                  Confectionery products and by-products (33)
                  
               
               
                  Product or by-product obtained from the manufacture of confectionery including chocolate
               
               
                  Total sugar calculated as sucrose
               
            
                  12.03
               
               
                  Products and by-products of pastry and ice-cream making (33)
                  
               
               
                  Product or by-product obtained from the manufacture of pastry, cakes or ice-cream
               
               
                  Starch
                  Total sugar expressed as sucrose
                  Crude fat
               
            
                  12.04
               
               
                  Fatty acids
               
               
                  By-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin
               
               
                  Crude fat
                  Moisture, if > 1 %
               
            
                  12.05
               
               
                  Salts of fatty acids (34)
                  
               
               
                  Product obtained by saponification of fatty acids with calcium, sodium or potassium hydroxide
               
               
                  Crude fat
                  Ca (or Na or K, when appropriate)
               
            
         
      13.   PRODUCTS AND BY-PRODUCTS FROM FERMENTATION PROCESSES AND AMMONIUM SALTS
      
                  2
               
               
                  3
               
               
                  4
               
            
                  Name of product
               
               
                  Designation of nutritive principle or identity of micro-organism
               
               
                  Culture substrate (specifications, if any)
               
            
                  
                              1.1.1.1.
                           
                           
                              Protein product of fermentation obtained by culture of Methylophilus methylotrophus on methanol
                           
                        
               
                  
                     Methylophilus methylotrophus NCIB strain 10.515
               
               
                  Methanol
               
            
                  
                              1.1.2.1.
                           
                           
                              Protein product of fermentation from natural gas obtained by culture of: Methylococcus capsulatus (Bath), Alcaligenes acidovorans, Bacillus brevis et Bacillus firmus, and the cells of which have been killed
                              
                           
                        
               
                  
                     Methylococcus capsulatus (Bath) NCIMB strain 11132
                  
                     Alcaligenes acidovorans NCIMB strain 12387
                  
                     Bacillus brevis strain NCIMB strain 13288
                  
                     Bacillus firmus strain NCIMB strain 13280
               
               
                  Natural gas: (approx. 91 % methane, 5 % ethane, 2 % propane, 0,5 % isobutane, 0,5 % n-butane, 1 % other components), ammonia, mineral salts
               
            
                  All yeasts — obtained from the microorganisms and substrates listed in columns 3 and 4 respectively — the cells of which have been killed —
               
               
                  
                     Saccharomyces cerevisiae,
                  
                     Saccharomyces carlsbergiensis
                  
                  
                     Kluyveromyces lactis,
                  
                     Kluyveromyces fragilis
                  
                  
                     Candida guilliermondii
                  
               
               
                  Molasses, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid and hydrolysed vegetable fibres
               
            
                  
                              1.4.1.1.
                           
                           
                              Mycelium, wet by-product from the production of penicillin, ensiled by means of Lactobacillus brevis, plantarum, sake, collenoides and Streptococcus lactis to inactive the penicillin and heat treated
                           
                        
               
                  Nitrogenous compound Penicillium chrysogenum ATCC 48271
               
               
                  Different sources of carbohydrates and their hydrolysates
               
            
                  
                              2.2.1.
                           
                           
                              Ammonium lactate, produced by fermentation with Lactobacillus bulgaricus
                              
                           
                        
               
                  CH3CHOHCOONH4
                  
               
               
                  Whey
               
            
                  
                              2.2.2.
                           
                           
                              Ammonium acetate in aqueuous solution
                           
                        
               
                  CH3COONH4
                  
               
               
                  —
               
            
                  
                              2.2.3.
                           
                           
                              Ammonium sulfate in aqueous solution
                           
                        
               
                  (NH4)2SO4
                  
               
               
                  —
               
            
                  
                              2.3.1.
                           
                           
                              Concentrated liquid by-products from the production of L-glutamic acid by fermentation with Corynebacterium melassecola
                              
                           
                        
               
                  Ammonium salts and other nitrogenous compounds
               
               
                  Sucrose, molasses, starch products and their hydrolysates
               
            
                  
                              2.3.2.
                           
                           
                              Concentrated liquid by-products from the production of L-lysine monohydrochloride by fermentation with Brevibacterium lactofermentum
                              
                           
                        
               
                  Ammonium salts and other nitrogenous compounds
               
               
                  Sucrose, molasses, starch products and their hydrolysates
               
            
         (1)  In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’.
      
         (2)  ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked’.
      
         (3)  In French the name ‘issues’ may be used.
      
         (4)  In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.
      
         (5)  Where appropriate the word ‘expeller’ may be replaced by ‘cake’.
      
         (6)  In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used.
      
         (7)  Products containing more than 40 % starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’.
      
         (8)  Products containing more than 40 % starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’.
      
         (9)  If this ingredient has been subjected to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.
      
         (10)  Products containing more than 40 % starch may be named as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’.
      
         (11)  This name may be replaced by ‘corn gluten feed’.
      
         (12)  This name may be replaced by ‘extruded maize starch’.
      
         (13)  The name may be supplemented by the grain species.
      
         (14)  This name may be replaced by ‘distillers’ dried grains and ‘solubles’. The name may be supplemented by the grain species.
      
         (15)  Where appropriate the indication ‘low in glucosinolate’ may be added. ‘Low in glucosinolate’ is as defined in European Union legislation.
      
         (16)  The name must be supplemented by the plant species.
      
         (17)  This name must be supplemented by an indication of the nature of the heat treatment.
      
         (18)  This name may be replaced by ‘sucrose’.
      
         (19)  This name may be replaced by ‘tapioca’.
      
         (20)  This name may be replaced by ‘tapioca starch’.
      
         (21)  The name may be supplemented by the fruit species.
      
         (22)  The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.
      
         (23)  The species of forage crop may be added to the name.
      
         (24)  The cereal species must be indicated in the name.
      
         (25)  The name must be supplemented by an indication of the nature of the chemical treatment carried out.
      
         (26)  This name may be replaced by ‘sucrose’.
      
         (27)  This name may be replaced by ‘milk albumin powder’.
      
         (28)  Products containing more than 13 % fat in the dry matter must be qualified as ‘rich in fat’.
      
         (29)  This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).
      
         (30)  Products containing more than 75 % crude protein in the dry matter may be qualified as ‘rich in protein’.
      
         (31)  The nature of the source may be indicated additionally in the name or replace it.
      
         (32)  The manufacturing process may be included in the name.
      
         (33)  The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.
      
         (34)  The name may be supplemented by an indication of the salt obtained.