CELEX: 31974R1102
Language: en
Date: 1974-05-04
Title: Regulation (EEC) No 1102/74 of the Commission of 3 May 1974 altering the export refunds on products processed from cereals and rice

4 . 5 . 74                                 Official Journal of the European Communities                         No L 122/ 29
                              REGULATION ( EEC) No 1102/74 OF THE COMMISSION
                                                            of 3 May 1974
                   altering the export refunds on products processed from cereals and rice
THE COMMISSION OF THE EUROPEAN                                       Whereas it follows from applying the rules, criteria
COMMUNITIES,                                                         and other provisions contained in the Regulation
                                                                     (EEC) No 1043/74 to the information at present avail­
Having regard to the Treaty establishing the European                able to the Commission that the export refunds at
Economic Community ;                                                 present in force should be altered as shown in the
Having regard to Council Regulation No 120/                          Annex to this Regulation,
67/ EEC (>) of 13 June 1967 on the common organiza­
tion of the market in cereals, as last amended by Regu­
lation ( EEC) No 1 346/73 (2), and in particular the                  HAS ADOPTED THIS REGULATION :
second sentence of the fourth subparagraph of Article
16 (2) thereof ;
                                                                                                 Article 1
Having regard to Council Regulation No 359/
67/ EEC (J) of 25 July 1967 on the common organiza­
tion of the market in rice, as last amended by the                   The export refunds on the products listed in Article 1
Act (4) annexed to the Treaty (5) on the Accession of                (d) of Regulation No 120/67/ EEC and in Article 1 ( 1 )
new Member States to the European Economic                           (c) of Regulation No 359/ 67/ EEC and subject to Regu­
Community and the European Atomic Energy                              lation (EEC) No 1052/ 68 (7), as fixed in the Annex to
Community, signed at Brussels on 22 January 1972,                     Regulation (EEC) No 1043/74, are hereby altered to
and in particular the second sentence of the fourth                   the amounts shown in the Annex to this Regulation .
subparagraph of Article 17(2) thereof ;
Whereas the export refunds on products processed                                                 Article 2
from cereals and rice were fixed by Regulation (EEC)
No 1 043/74 (0);                                                     This Regulation shall enter into force on 4 May 1974.
              This Regulation shall be binding in its entirety and directly applicable in all Member
               States .
               Done at Brussels, 3 May 1974.
                                                                               For the Commission
                                                                                 P.J. LARDINOIS
                                                                            Member of the Commission
(')  OJ  No 117, 19 . 6 . 1967, p . 2269/67.
(2 ) OJ  No L 141 , 28 . 5 . 1973 , p. 8 .
(3 ) OJ  No 174, 31 . 7 . 1967, p. 1 .
(4)  OJ  No L 73 , 27 . 3 . 1972, p. 14.
(5 ) OJ  No L 73 , 27 . 3 . 1972, p. 5.
(6)  OJ  No L 119, 1 . 5 . 1974, p. 24.                              ( 7) OJ No L 179 , 25 . 7 . 1968 , p. 8 .
 ---pagebreak--- No L 122/30                              Official Journal of the European Communities                                     4 . 5 . 74
                                                                ANNEX
          Number                                                                                                        Refund in
      in nomenclature                                    Nomenclature in simplified wording                            u. a. / 100 kg
      used for refunds                                                                                             ( third countrie«)
11.01 C (I )                 Barley flour, of an ash content, referred to dry matter, not exceeding 0-9 % by               0-476
                             weight and of a crude fibre content, referred to dry matter, not exceeding
                             0-9 °/o weight
11.01 C (II )                Barley flour not included under No 11.01 C (I)                                                    0
11.01 D (I )                 Oat flour, of an ash content, referred to dry matter, not exceeding 2-3 °/o by                0-644
                             weight, of a crude fibre content, referred to dry matter, not exceeding 1-8 % by
                             weight, of a moisture content not exceeding ll °/o and of which the Peroxydase
                             is virtually inactivated
11.01 D (II )                Oat flour not included under No 11.01 D ( I )                                                     0
11.01 E ( I )                Maize flour, of a fat content, referred to dry matter, not exceeding 1-3 % by                 0-420
                             weight and of a crude fibre content, referred to dry matter, not exceeding
                             0-8 % by weight
11.01 E (II )                Maize flour, of a fat content, referred to dry matter, exceeding 1-3 °/o but not                  0
                             exceeding 1·7%> by weight and of a crude fibre content, referred to dry matter,
                             not exceeding 1 % by weight
11.01 E ( III )              Maize flour not included under No 11.01 E (I) and (II )                                           0
11.01 F                      Rice flour                                                                                       —
11.01 H                      Millet flour                                                                                       0
11.02 A III ( a )            Barley groats and meal, of an ash content, referred to dry matter, not exceeding              0-476
                              1 °/o by weight and of a crude fibre content, referred to dry matter, not exceeding
                             0-9 °/o by weight
11.02 A III (b )             Barley groats and meal not included under No 11.02 A III (a)                                       0
11.02 AIV ( a )              Oat groats and meal, of an ash content, referred to dry matter, not exceeding                 0-644
                             2-3 °/o by weight, of a tegument content not exceeding 0-1 %, of a moisture con­
                             tent not exceeding 11 % and of which the Peroxydase is virtually inactivated
11.02 AIV (b )                Oat groats and meal not included under No 11.02 A IV ( a)                                         0
11.02 A V ( a)                Maize groats and meal, of a fat content, referred to dry matter, not exceeding               0-420
                              0-9 °/o by weight and a crude fibre content, referred to dry matter, not exceeding
                              0-6 % by weight (J )
11.02 A V ( b )               Maize groats and meal, of a fat content, referred to dry matter, not exceeding                    0
                              1-3 % by weight and of a crude fibre content, referred to dry matter, not
                             exceeding 0-8 % by weight (')
11.02 A V ( c)                Maize groats and meal, of a fat content, referred to dry matter, exceeding                        0
                              1-3 °/o by weight but not exceeding 1-7 % by weight and of a crude fibre content,
                              referred to dry matter, not exceeding 1-0 °/o weight (*)
 11.02 A VI                   Rice groats and meal                                                                            —
 11.02 B I a) 1 ( aa )        Hulled (shelled or husked) barley, of an ash content, referred to dry matter, not            0-476
                              exceeding 1 °/o by weight and of a crude fibre content, referred to dry matter,
                              not exceeding 0-9 °/o by weight (2)
 11.02 B I a ) 1 (bb )        Hulled (shelled or husked ) barley not included under No 11.02 B I a) 1 (aa) (')                  0
 11.02 B I a) 2 (aa)          Clipped oats                                                                                      0
 1 1.0.2 B I a) 2 bb) ( 11 )  Hulled (shelled or husked) oats, of an ash content, referred to dry matter, not              0-644
                              exceeding 2-3 °/o by weight, of a tegument content not exceeding 0·5 %, of a
                              moisture content not exceeding 11 °/o and of which the peroxydase is virtually
                              inactivated (2)
 1 1 .02 B I a) 2 bb) (22)    Hulled (shelled or husked) oats, not included under No 11.02 B I a) 2 bb) ( 11 ) (')              0
 ---pagebreak--- 4 . 5 . 74                             Official Journal of the European Communities                          No L 122/31
          Number                                                                                                 Refund in
      in nomenclature                                     Nomenclature in simplified wording                    u. a. /100 kç
      used for refunds                                                                                       (third countries)
                                                                                                '
11.02 B I b) 1 ( aa)     Hulled and sliced or kibbled barley, of an ash content, referred to dry matter, not       0-476
                         exceeding 1 % by weight and of a crude fibre content, referred to dry matter,
                         not exceeding 0-9 °/o by weight (' Grütze' or ' Grutten') (2)
11.02 B I b ) 1 ( bb )   Hulled and sliced or kibbled barley, not included under No 11.02 B I b) 1 (aa)                0
                         (' Grütze ' or ' Grutten') ( 2 )
 1 1.02 B I b ) 2 ( aa ) Hulled and sliced or kibbled oats, of an ash content, referred to dry matter, not         0-644
                         exceeding 2-3 °/o weight, of a tegument content not exceeding 0-1 %, of a moisture
                         content not exceeding 11 °/o and of which the Peroxydase is virtually inactivated
                         (' Grütze' or ' Grutten') ( 2)
11.02 B I b ) 2 ( bb )   Hulled and sliced or kibbled oats not included under No 11.02 B I b ) 2 ( aa)                 0
                         (' Grütze' or ' Grutten') (2)
11.02 B 11 a ) ( 1 )     Hulled (shelled or husked) wheat, not sliced or kibbled (*)                                  —
11.02 C III ( a )        Pearled barley, of an ash content, referred to dry matter, not exceeding l°/o by          0-476
                         weight (without talc) — 1st category (3)
11.02 C III ( b )        Pearled barley, of an ash content, referred to dry matter, not exceeding 1 °/o by             0
                         weight (without talc) — 2nd category (3)
11.02 C IV               Pearled oats ( 8)                                                                             0
11.02 D II               Rye not otherwise worked than kibbled                                                         0
11.02 E I b ) 1 ( aa )   Flaked oats, of an ash content, referred to dry matter, not exceeding 1% by               0-476
                         weight and of a crude fibre content, referred to dry matter, not exceeding
                         0-9 °/o by weight
1 1.02 E I b ) 1 ( bb )  Flaked barley not included under 11.02 E I b) 1 ( aa)                                          0
11.02 E I b ) 2 ( aa )   Flaked oats, of an ash content, referred to dry matter, not exceeding 2-3 °/o by          0-644
                         weight, of a tegument content not exceeding 0-1 °/o, of a moisture content not
                         exceeding 12 °/o and of which the Peroxydase is virtually inactivated
11.02 E I b ) 2 ( bb)    Flaked oats, of an ash content, referred to dry matter, not exceeding 2-3 °/o by              0
                         weight, of a tegument content exceeding 0-1 °/o but not exceeding 1*5 °/o, of a
                         moisture content not exceeding 12°/o and of which the Peroxydase is virtually
                         inactivated
11.02 E I b ) 2 ( cc)    Flaked oats not included unfier Nos 11.02 E I b) 2 ( aa) and 11.02 E I b) 2 ( bb )            0
cx 11.02 E II c) ( 1 )   Flaked maize, of a fat content, referred to dry matter, not exceeding 0-9 % by            0-420
                         weight and of a crude fibre content, referred to dry matter, not exceeding
                         0·7 % by weight
ex 11.02 E II c ) ( 2 )  Flaked maize, of a fat content, referred to dry matter, not exceeding 1-3 °/o by              0
                         weight and of a crude fibre content, referred to dry matter, not exceeding
                         0-8 % by weight
ex 11.02 E II c) ( 3 )   Flaked maize, of a fat content, referred to dry matter, exceeding 1-3 % but not               0
                         exceeding 1 -7 % by weight and of a crude fibre content, referred to dry matter,
                         not exceeding 1 % weight
11.02 E II e) 1          Flaked rice                                                                                  —
1 1.02 F III             Barley pellets                                                                                0
11.02 F .IV              Oat pellets                                                                                   0
11.02 F V                Maize pellets                                                                                 0
1 Ì .02 G I              Wheat germ, whole, rolled, flaked or ground                                                 —
11.02 G II               Germ of cereals other than wheat, whole, rolled , flaked or ground                            0
11.07 AI «)              Unroasted malt, obtained from wheat, in the form of flour                                   —
 ---pagebreak---  No L 122/32                                Official Journal of the European Communities                                             4 . 5 . 74
           Number                                                                                                                 Refund in
       in nomenclature                                        Nomenclature in simplified wording                                 u. a. / 100 kg
      used for refunds                                                                                                        (third countries)
 11.07 Alb)                     Unroasted malt, obtained from wheat, other than in the form of flour
 11.07 All a )                 Unroasted malt, other than that obtained from wheat, in the form of flour                               —
 11.07 All b)                  Unroasted malt, other than that obtained from wheat, other than in the form                             —
                               of flour
 11.07 B                        Roasted malt                                                                                           —
 11.08 AI                       Maize starch                                                                                           —
11.08 AIII                      Wheat starch                                                                                           —
11.08 AIV                       Potato starch                                                                                          —
11.08 A V                       Starches other than maize, rice, wheat, or potato starch                                               —
11.09 A                         Dried wheat gluten, of a protein content, referred to dry matter, not exceeding                        —
                               82 °/o by weight (N X 6-25 )
 17.02 B II a)                 Glucose other than glucose containing, in the dry state, 99 °/o or more by weight                       —
                               of the pure product, in the form of white crystalline powder, whether or not
                               agglomerated (4)
 17.02 B II b )                 Glucose and glucose syrup not containing, in the dry state, 99 % or more by                            "
                               weight of the pure product, other than glucose in the form of white crystalline
                               powder, whether or not agglomerated (4)
 17.05 B I                     Flavoured or coloured glucose, in the form of white crystalline powder, whether
                               or not agglomerated
17.05 B II                     Flavoured or coloured glucose and glucose syrup, other than in the form of white
                               crystalline powder, whether or not agglomerated
23.02 A I a )                  Brans, sharps and other residues derived from the sifting, milling or working of
                               maize or rice of a starch content not exceeding 35 % by weight
23.02 A I b ) 1                Brans, sharps and other residues derived from the sifting, milling or working or                        "
                               maize or rice, of a starch content exceeding 35 % but not exceeding 45 % by
                               weight, and having undergone a denaturing process
23.02 A I b) 2                 Brans, sharps and other residues derived from the sifting, milling or working of
                               maize or rice, of a starch content exceeding 35 °/o by weight, and not having
                               undergone a denaturing process, or of a starch content exceeding 45 % by weight
                               and having undergone denaturing process
23.02 A II a )                 Brans, sharps and other residues derived from the sifting, milling or working
                               of maize or rice, of a starch content not exceeding 28 % by weight and of .
                               which the percentage which passes through a sieve with an aperture of 0-2 mm
                               does not exceed 10 % by weight or of which the sifted product has an ash
                               content, calculated on dry matter, not exceeding 1-5 °/o by weight
23.02 A II b )                 Brans, sharps and other residues derived from the sifting, milling or working of                       —
                               cereals other than maize or rice, not included under No 23.02 A II a)
23.03 A I                      Residues from the manufacture of starch from maize (excluding concentrated
                               steeping liquors), of a protein content, calculated on dry matter, not exceeding
                               63 °/o by weight (N X 6-25 )
0) The export refund is paid in respect of maize , groats and meal :
    — of which a percentage not exceeding 30 °/o passes through a sieve with an aperture of 315 microns ,
    — of which a percentage not exceeding 5 °/o of product passes through a sieve with an aperture of 150 microns .
(*) 'Hulled grains' are grains corresponding to the definition given in the Annex to Regulation (EEC) No 821/68 (OJ No L 149, 29 . t. 1911.
    p. 46).
(•) 'Pearled grains ' are grains corresponding to the definition given in the Annex to Regulation (EEC) No 821 /68 ( OJ No L 149, 29. 6. 1MI,
    p. 46).
C) Pursuant to Regulation No 189/66/EEC the product falling within subheading No 17.02 B I enjoys the same export refund as the product fil­
    ling within subheading No 17.02 B II .