natgillin/translations-raw huggingface dataset:
Other — water-soluble — components (‘non-sugars’) from the sugar beet or sugar cane also dissolve.
Matična lužina še vedno vsebuje veliko raztopljenega sladkorja (približno 85 %).
This extract is purified, reduced and crystallised.
Za kristalizacijo še vedno raztopljenega sladkorja se matična lužina še enkrat zgosti, dokler se ne pričnejo spet tvoriti sladkorni kristali.
After the sugar solution thus obtained has crystallised, the sugar crystals are extracted.
Ti kristali se ponovno ekstrahirajo.
The ‘non-sugars’ are left behind in the remaining sugar solution, also known as the mother liquor (or the syrup or run-off syrup).
Preostanek sirupa imenujemo B-sirup in vsebuje približno 75 % sladkorja (na suho snov) in relativno višje količine nesladkorjev.
The mother liquor still contains a lot of dissolved sugar (approximately 85 %).
B-sirup je surovina, ki se uporablja za proizvajanje sirupa „Suikerstroop“.
In order to allow the still dissolved sugar to crystallise, the mother liquor is reduced a second time until sugar crystals start to form again.
B-sirup se dovaja v mešalni rezervoar, da se odstranijo nečistoče.
Once more, these crystals are extracted.
Surovina se obdela z aktivnim ogljem, ki absorbira nečistoče.
The remaining syrup is known as B-syrup and contains approximately 75 % sugar (based on dry matter) and relatively higher levels of non-sugars.
Te se nato skupaj z ogljem odstranijo s filtracijo.
The B-syrup is the raw material used to produce ‘suikerstroop’.
Očiščeni pridobljeni B-sirup je glavna sestavina sirupa „Suikerstroop“.
The B-syrup is fed into a mixing tank to remove impurities.
Temu očiščenemu B-sirupu se doda sladkorna raztopina (v vodi raztopljen sladkor) in/ali invertni sladkor (sirup), da se doseže skladnost z lastnostmi iz točke 3.5.
The raw material is treated with activated carbon, absorbing the impurities, which are removed by filtration along with the carbon.
Invertni sladkor (sirup) je sirup, ki nastane pri ločevanju sladkorja (saharoze) na glukozo in fruktozo.
The purified B-syrup obtained is the main ingredient of ‘suikerstroop’ To this purified B-syrup sugar solution (solution of sugar in water) and/or invert sugar (syrup) is added in order to comply with the characteristics referred to under 3.5.
Očiščeni (B-)sirup, sladkorna raztopina in/ali invertni sladkor (sirup) se zmešajo v homogeno maso.
Invert sugar (syrup) is a syrup obtained by separating sugar (sucrose) into glucose and fructose.
Da bi dobili „Suikerstroop“ s sestavo, opisano v točki 3.5, se ta homogena, sirupasta masa uparja v vakuumu, dokler ni dosežena želena vrednost brix (vsaj 79 °).
The purified (B-)syrup, sugar solution and/or invert sugar (syrup) are mixed to form a homogeneous mass.
Sirup se shrani v rezervoarje, iz katerih se nato prelije v različne embalaže.
In order to obtain ‘suikerstroop’ with the composition described under 3.5, this homogeneous, syrupy mass is evaporated under vacuum until the desired brix value (at least 79°) is achieved.
Posebne lastnosti kmetijskega proizvoda ali živila
The syrup is stored in storage tanks, from which it is poured into the various types of packaging.
Posebne lastnosti sirupa „Suikerstroop“ izhajajo iz dejstva, da se znatno razlikuje od ostalih vrst sirupov, kot so jabolčni ali hruškov sirup, pa tudi od melas, in sicer v naslednjih lastnostih:
Specific character of the agricultural product or foodstuff
Surovine
The specific character of ‘suikerstroop’ is attributable to the fact that its qualities differ significantly from other types of syrup such as apple syrup or pear syrup but also from molasses in terms of the following characteristics:
Posebna značilnost sirupa „Suikerstroop“ je, da se 100-odstotno pridobiva iz sladkorne pese oz. sladkornega trsa.
Raw material
Sestava sladkorja
‘Suikerstroop’ is distinguished by the fact that the syrup is 100 % derived from sugar beet/cane.
Ker se sirup 100-odstotno pridobiva iz sladkorne pese oz. sladkornega trsa, razen saharoze in invertnega sladkorja vsebuje zelo malo ogljikovih hidratov.
Composition of the sugar
Vsebnost sladkorja je vsaj 70-odstotna (glej tudi lastnosti iz točke 3.5).
Because the syrup is 100 % derived from sugar beet/cane, it contains hardly any carbohydrates apart from sucrose and invert sugar.
V tem se sirup tudi razlikuje od melas, ki imajo manj kot 68-odstotno vsebnost sladkorja.
The sugar content is at least 70 % (see also characteristics referred to under 3.5).
Okus
This also distinguishes the syrup from molasses, the sugar content of which is less than 68 %.
„Nesladkorji“ v surovinah dajejo sirupu „Suikerstroop“ slan okus z rahlo grenkim poudarkom.
Taste
Ko se ta združi z visoko vsebnostjo sladkorja, nastaneta sladko-slan okus in aroma, ki je edinstvena v primerjavi z ostalimi vrstami sirupov.
The ‘non-sugars’ in the raw material give ‘suikerstroop’ a salty flavour with a slightly bitter accent.
Tradicionalne lastnosti kmetijskega proizvoda ali živila
The application for registration is based on the fact that the product is characterised by a traditional production method and a traditional composition.
, 18. in 19. stoletje
Traditional production method
Zgodovinsko gledano je „Suikerstroop“ stranski proizvod rafiniranja sladkorja.
Although long ago (from the beginning of the 17th century) ‘suikerstroop’ used to be made by hand, it has been factory-produced since 1908.
V svoji knjigi De Suikerraffinadeur [Rafinerija sladkorja] iz leta 1783 avtor J.H.
The factory production method has remained unchanged since then, although the production process has been improved, streamlined and further mechanised.
Reisig opisuje, kako so med proizvodnjo sladkornih stožcev lovili sirup v lovilne posode.
The factories (founded at the beginning of the 20th century, around 1910) are still in operation.
Med postopkom kristalizacije so (viskozen) očiščen kuhan sladkorni sirup nalili v modelčke za sladkorne stožce.
They have been internally modernised as technology has advanced.
Modelčki so nato nekaj dni stali na lovilnih posodah.
The 17th, 18th and 19th centuries
Sirup, ki se je nabral, so imenovali „nepokrit“ sirup.
Historically, ‘suikerstroop’ is a by-product of sugar refining.
Stožce so nato prekrili z mokro belo glino (ki je spodbudila proces kristalizacije in preprečila topljenje) in postavili nazaj na posode.
De Suikerraffinadeur [The Sugar Refiner] by J.H.
Po vrhu so počasi zlivali vodo, ki je počasi curljala po stožcu.
Reisig, dating from 1783, describes how syrup was caught in drip pots during the production of sugar loaves.
Sirup, ki je pri tem nastal, so imenovali „pokrit“ sirup.
During the crystallisation process, the (viscous) purified sugar massecuite was poured into the sugar loaf moulds.
Prekrivno plast (suho glino) so nato odstranili in sladkorne stožce pustili stati nekaj dni.
The moulds then stood on drip pots for a couple of days.
Potem so jih prekrili s plastjo tanjše bele gline ter jih postavili nazaj na posode s sirupom, preden so čeznje prelili vodo.
The syrup that collected was called ‘uncovered’ syrup.
Tako pridobljenemu sirupu so rekli sirup naloop (končni odcejeni sirup, ki je najčistejši).
The loaves were then covered with wet pipe clay (which promoted the crystallisation process and prevented dissolving) and placed back on the pots.
Od 20. stoletja do danes
Water was slowly poured over the top and slowly trickled through the loaf.
Ker je tehnološki napredek (industrializacija) posledično omogočil večje količine kristalnega sladkorja, ki jih je možno pridobiti med proizvodnim postopkom, vsebuje melado/melasa (tj. sirup) več „nesladkorjev“ in manj sladkorja (skupna vsebnost sladkorja je manj kot 68-odstotna, navidezna čistost pa manj kot 73-odstotna).
The syrup thus produced was known as ‘covered’ syrup.
Kopičenje nečistoč (zaradi učinkovitosti industrijskega proizvodnega postopka) daje sirupu tudi precej drugačen okus, veliko bolj slan kot pri predhodnem končnem odcejenem sirupu (zadnji sirup, pridobljen med ročnim proizvodnim postopkom).
The covering (dried clay) was then removed, and the sugar loaves were left to stand for a few days, after which they were covered with a layer of thinner pipe clay and placed back on the syrup pots before having water poured over them.
Toda ker se je še vedno pojavljalo povpraševanje po sirupu „Suikerstroop“, so ga pričeli proizvajati posebej.
The syrup thus obtained was known as naloop syrup (final run-off syrup, which is the purest).
Proizvodni postopek se je razvil okrog leta 1900 (glej opis v točki 3.6) in leta 1908 se je pričela izdelava proizvoda, kot jo poznamo še danes.
20th century to the present
Pregled proizvodne metode leta 1908 in danes:
As progress made in technology (industrialisation) has resulted in an increase in the quantity of granulated sugar which can be obtained during the production process, the melado/molasses (i.e. the syrup) contains more ‘non-sugars’ and less sugar (total sugar content less than 68 %, apparent purity less than 73 %).
Proizvodna metoda (kot je opisana v točki 3.6)
The accumulation of impurities (owing to the efficiency of the industrial production process) also makes the syrup taste very different, much more salty than the final run-off syrup of the past (the last syrup obtained in the manual production process).
Danes
However, because there was still a demand for ‘suikerstroop’, it started to be specially produced.
Surovina je B-sirup, pridobljen s proizvodnjo sladkorja iz sladkorne pese ali sladkornega trsa
The production process was developed in around 1900 (see description in point 3.6), and in 1908 the product started to be made in the way it is today.
Čiščenje B-sirupa z aktivnim ogljem
Overview of the production method in 1908 and today:
V skladu z receptom se doda sladkorna raztopina in/ali invertni sladkorni sirup
Production method (as described in point 3.6)
Mešanje, da dobimo homogeno maso
Now
Segrevanje in uparjevanje, da dobimo želeno suho snov
B-syrup obtained from the production of sugar from sugar cane or sugar beet constitutes the raw material
Tradicionalna sestava
Purification of the B-syrup using activated carbon
„Suikerstroop“ tradicionalno sestoji iz ogljikovih hidratov saharoze in invertnega sladkorja, ki so pridobljeni iz sladkorne pese ali sladkornega trsa.
Sugar solution and/or invert sugar syrup added in line with the recipe
Sestava sirupa „Suikerstroop“, ki se proizvaja danes in ustreza zahtevam iz točke 3.9, je enaka tisti iz odloka o sladkorju in sirupu iz leta 1977 (zakon o živilih).
Mixing to a homogeneous mass
V odloku o sladkorju in sirupu iz leta 1977 (zakon o živilih) je sestava opisana kot sirupasta tekočina, pridobljena iz kuhane rastline, iz katere nastane proizvod po ekstrakciji sladkornih kristalov.
Heating and evaporation to obtain the desired dry matter
Poleg tega je morala biti vsebnost ekstrakta vsaj 80-odstotna, navidezna čistost pa 73-odstotna.
Traditional composition
Maksimalna vsebnost pepela je bila 4-odstotna.
‘Suikerstroop’ is traditionally composed of the carbohydrates sucrose and invert sugar, which are derived from sugar cane or sugar beet.
Glavne značilnosti sestave se niso spremenile in so identične zahtevam za sestavo sedanjega sirupa „Suikerstroop“, kot so opredeljene v točki 3.5.
The composition of the ‘suikerstroop’ produced today, the requirements for which are described in point 3.9, is the same as that laid down in the Sugar and Syrup (Commodities Act) Decree (1977).
Tradicionalna uporaba
The 1977 Sugar and Syrup (Commodities Act) Decree described the composition as the syrupy liquid obtained from the massecuite of the plant from which the product is made after extraction of the sugar crystals.
„Suikerstroop“ je pogosto uporabljena sestavina v tradicionalnih jedeh.
The main characteristics of the composition have not changed and are identical to the requirements for the composition of present-day ‘suikerstroop’, as described in point 3.5.
Posebne lastnosti sirupa „Suikerstroop“ je možno preveriti na podlagi izmerljivih minimalnih zahtev, ki jih morajo izpolnjevati lastnosti sirupa iz točke 3.5 (barva, vrednost brix in skupni sladkorji).
Traditional use
Proizvajalec za vsako proizvodno serijo (v času vsake proizvodne serije) preveri, ali so zahteve izpolnjene.
‘Suikerstroop’ is a much-used ingredient in traditional dishes.
Nizozemski organ za varnost hrane in potrošniških proizvodov (NVWA) to potrdi tako, da spremlja kontrole.
The series Streekgerechten en wetenswaardigheden [Local Dishes and Interesting Details], Jo van Lamoen, 1987–88, shows that ‘suikerstroop’ is used in many local dishes, such as Groningse kruidkoek, brown beans with apples, Limburgse zoervleisj, Drentse proemenkreuze and Zeeuwse boterbabbelaars.
NVWA vsaj enkrat letno izvede administrativni pregled proizvajalcev na kraju samem, kjer preveri shranjene podatke v zvezi z barvo, vrednostjo brix in skupno vsebnostjo sladkorja (ki jo proizvajalec izmeri za vsako proizvodno serijo in shrani v digitalni obliki).
There are also numerous recipes using ‘suikerstroop’ in Het kookboek van de Amsterdamse huishoudschool [The Cookbook of the Amsterdam Domestic Science School] by C.J.
ORGANI ALI TELESA, KI PREVERJAJO SKLADNOST S SPECIFIKACIJO PROIZVODA
Wannée, 6th edition, dating from 1910.
Naziv in naslov
Examples of these are boluskoek and stroopmoppen, and stroopsaus (a sauce made from ‘suikerstroop’) was a recommended accompaniment for many dishes, because the ‘traditional’ Dutch recipes were often not the most flavoursome.
Naziv Nederlandse Voedsel en Waren Autoriteit
Minimum requirements and procedures to check the specific character
Naslov Catharijnesingel 59, 3511 GG UTRECHT
The specific character of ‘suikerstroop’ can be tested on the basis of the measurable minimum requirements which the syrup's characteristics referred to under 3.5 (colour, brix and total sugars) must meet.
Telefon +31 882233333
The producer checks that the requirements are met in each production batch (during each production run).
E–naslov info@vwa.nl
The Dutch Food and Consumer Product Safety Authority (NVWA) verifies this by means of monitoring of controls.
☒ javno
The NVWA carries out an administrative spot check on producers at least once a year by checking the data stored with regard to the colour, brix value and total sugar content (measured by the producer for each production batch and digitally stored).
☐ zasebno
AUTHORITIES OR BODIES VERIFYING COMPLIANCE WITH THE PRODUCT SPECIFICATION
Posebne naloge organa ali telesa
Name and address
Nizozemski organ za varnost hrane in potrošniških proizvodov je odgovoren za preverjanje skladnosti z zahtevami, določenimi v specifikaciji proizvoda za sirup „Suikerstroop“.
Name: Nederlandse Voedsel en Waren Autoriteit
Nadomeščena z Uredbo (EU) št. 1151/2012 o shemah kakovosti kmetijskih proizvodov in živil.
Address: Catharijnesingel 59, 3511 GG UTRECHT
Uredba Komisije (ES) št. 1216/2007 z dne 18. oktobra 2007 o določitvi podrobnih pravil za izvajanje Uredbe Sveta (ES) št. 509/2006 o zajamčenih tradicionalnih posebnostih kmetijskih proizvodov in živil (UL L 275, 19.10.2007, str.
Tel. +31 0882233333
3)
Email: info@vwa.nl
Merjenje koncentracije raztopljenih trdnih delcev (v tem primeru sladkorja) v vodni raztopini z uporabo refraktometra.
☒ Public
Enote ICUMSA (Mednarodni odbor za enotne metode analiziranja sladkorja) (ICUMSA Units).
☐ Private
Višja kot je vrednost IE, temnejša je barva.Gre za posredno merilo čistosti.
Specific tasks of the authority or body
„Suikerstroop“ je sirupasta tekočina, ki se pridobiva s kuhanjem sladkorne pese ali sladkornega trsa, iz katerih nastane proizvod po ekstrakciji sladkornih kristalov.
The Dutch Food and Consumer Product Safety Authority is responsible for verifying compliance with the requirements laid down in the product specification for ‘suikerstroop’.
Tekočina ima vsaj 80-odstotno vsebnost ekstrakta, največ 4-odstotno vsebnost pepela in vsaj 73-odstotno navidezno čistost.
Replaced by Regulation (EU) No 1151/2012 on quality schemes for agricultural products and foodstuffs.
Čeprav so nekdaj (od začetka 17. stoletja) sirup „Suikerstroop“ delali ročno, ga od leta 1908 proizvajajo v tovarnah.
Commission Regulation (EC) No 1216/2007 of 18 October 2007 laying down detailed rules for the implementation of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialities guaranteed (OJ L 275, 19.10.2007, p.
Metoda tovarniške proizvodnje se od takrat ni spremenila, čeprav je bil proizvodni postopek izboljšan, posodobljen in dodatno mehaniziran.
3).
Številne recepte s sirupom „Suikerstroop“ najdemo tudi v 6. izdaji kuharice Het kookboek van de Amsterdamse huishoudschool [Kuharska knjiga amsterdamske šole za gospodinjstvo] iz leta 1910, katere avtor je C. J. Wannée.
Measure of the concentration of dissolved solids (in this case sugar) in an aqueous solution determined using a refractometer.
Takšne jedi so npr. boluskoek in stroopmoppen ter stroopsaus (omaka iz sirupa „Suikerstroop“), ki se je priporočala kot priloga številnim jedem, ker „tradicionalne“ nizozemske jedi pogosto niso bile najbolj polnega okusa.
Commission Implementing Regulation (EU) 2018/49
Izvedbena uredba Komisije (EU) 2018/49
amending Council Implementing Regulation (EU) No 501/2013 following a ‘new exporter’ review pursuant to Articles 11(4) and 13(4) of Regulation (EU) 2016/1036 of the European Parliament and of the Council
o spremembi Izvedbene uredbe Sveta (EU) št. 501/2013 po pregledu glede „novega izvoznika“ v skladu s členom 11(4) in 13(4) Uredbe (EU) 2016/1036 Evropskega parlamenta in Sveta
Having regard to Regulation (EU) 2016/1036 of the European Parliament and of the Council of 8 June 2016 on protection against dumped imports from countries not members of the European Union [1] (‘the basic Regulation’), and in particular Articles 11(4), 13(4) and 14(5) thereof,
ob upoštevanju Uredbe (EU) 2016/1036 Evropskega parlamenta in Sveta z dne 8. junija 2016 o zaščiti proti dampinškemu uvozu iz držav, ki niso članice Evropske unije [1] („osnovna uredba“), in zlasti členov 11(4), 13(4) in 14(5) Uredbe,
On 29 May 2013, by Regulation (EU) No 502/2013 [2], the Council, following an interim review pursuant to Article 11(3) of the basic Regulation, amended Council Implementing Regulation (EU) No 990/2011 [3] imposing a definitive anti-dumping duty on imports of bicycles originating in the People's Republic of China (‘the existing measures’).
Svet je 29. maja 2013 z Uredbo (EU) št. 502/2013 [2] po vmesnem pregledu v skladu s členom 11(3) osnovne uredbe spremenil Izvedbeno uredbo Sveta (EU) št. 990/2011 [3] o uvedbi dokončne protidampinške dajatve na uvoz koles s poreklom iz Ljudske republike Kitajske („obstoječi ukrepi“).
On the same date, the Council, by Implementing Regulation (EU) No 501/2013 [4] extended the measures to imports of bicycles originating in the People's Republic of China (‘PRC’) to imports of bicycles consigned from Indonesia, Malaysia, Sri Lanka and Tunisia, whether declared as originating in Indonesia, Malaysia, Sri Lanka and Tunisia or not (‘the extended measures’).
Istega dne je Svet z Izvedbeno uredbo (EU) št. 501/2013 [4] razširil ukrepe na uvoz koles s poreklom iz Ljudske republike Kitajske („LRK“) na uvoz koles, poslanih iz Indonezije, Malezije, Šrilanke in Tunizije, ne glede na to, ali so deklarirana kot izdelek s poreklom iz Indonezije, Malezije, Šrilanke in Tunizije ali ne („razširjeni ukrepi“).
On 18 May 2015 the Commission, by Implementing Regulation (EU) 2015/776 [5], extended the measures to imports of bicycles originating in the PRC to imports of bicycles consigned from Cambodia, Pakistan and the Philippines, whether declared as originating in Cambodia, Pakistan and the Philippines or not.
Komisija je 18. maja 2015 z Izvedbeno uredbo (EU) 2015/776 [5] razširila ukrepe na uvoz koles s poreklom iz LRK, na uvoz koles, poslanih iz Kambodže in Pakistana ter s Filipinov, ne glede na to, ali so deklarirana kot izdelki s poreklom iz Kambodže ali Pakistana ali s Filipinov ali ne.
The Commission received a request for an exemption from the anti-dumping measures applicable to imports of bicycles originating in the PRC extended to imports of bicycles consigned from Indonesia, Malaysia, Sri Lanka and Tunisia, whether declared as originating in Indonesia, Malaysia, Sri Lanka and Tunisia or not, pursuant to Articles 11(4) and 13(4) of the basic Regulation.
Komisija je prejela zahtevek za izvzetje iz protidampinških ukrepov, ki se uporabljajo za uvoz koles s poreklom iz LRK, razširjenih na uvoz koles, poslanih iz Indonezije, Malezije, Šrilanke in Tunizije, ne glede na to, ali so deklarirana kot izdelek s poreklom iz Indonezije, Malezije, Šrilanke in Tunizije ali ne, v skladu s členoma 11(4) in 13(4) osnovne uredbe.
The applicant alleged that it is not related to any of the exporters or producers in the country concerned which are subject to the extended measures on bicycles.
Vložnik je trdil, da ni povezan z nobenim od izvoznikov ali proizvajalcev v zadevni državi, za katere se uporabljajo razširjeni ukrepi za kolesa.
Also, the applicant alleged that it did not export bicycles to the Union during the reporting period used in the investigation that led to the extended measures, namely the period from 1 September 2011 to 31 August 2012 (‘original reporting period’).
Vložnik je trdil tudi, da v obdobju poročanja, uporabljenem v preiskavi, ki je privedla do razširjenih ukrepov, to je od 1. septembra 2011 do 31. avgusta 2012 („prvotno obdobje poročanja“), koles ni izvažal v Unijo.
Having determined that sufficient evidence existed to justify the initiation of an investigation pursuant to Articles 11(4) and 13(4) of the basic Regulation for the purposes of determining the possibility of granting the applicant an exemption from the extended measures, and that the Union industry concerned had been given the opportunity to comment, the Commission initiated, by Implementing Regulation (EU) 2017/777 [6], a review of Implementing Regulation (EU) No 501/2013 with regard to the applicant.
Komisija je, potem ko je ugotovila, da obstajajo zadostni dokazi, ki upravičujejo začetek preiskave v skladu s členom 11(4) in 13(4) osnovne uredbe, da se ugotovi, ali se lahko vložniku odobri izvzetje iz razširjenih ukrepov, ter da je zadevna industrija Unije imela možnost za pripombe, z Izvedbeno uredbo (EU) 2017/777 [6] začela pregled Izvedbene uredbe (EU) št. 501/2013 v zvezi z vložnikom.
Implementing Regulation (EU) 2017/777 repealed the anti-dumping duty on bicycles imposed by Implementing Regulation (EU) No 501/2013 with regard to imports of the product under review produced and sold for export to the Union by the applicant.
Z Izvedbeno uredbo (EU) 2017/777 je bila protidampinška dajatev na kolesa, uvedena z Izvedbeno uredbo (EU) št. 501/2013, razveljavljena za uvoz izdelka, ki se pregleduje in ki ga je vložnik proizvajal in prodajal za izvoz v Unijo.
The product under review is bicycles and other cycles (including delivery tricycles, but excluding unicycles), not motorised, consigned from Indonesia, Malaysia, Sri Lanka and Tunisia, whether declared as originating in Indonesia, Malaysia, Sri Lanka and Tunisia or not, currently falling within CN codes ex87120030 and ex87120070 (TARIC code 8712003010 and 8712007091).
Izdelek, ki se pregleduje, so dvokolesa in druga podobna kolesa (vključno z dostavnimi tricikli, a brez enokolesnikov), brez motornega pogona, poslana iz Indonezije, Malezije, Šrilanke in Tunizije, ne glede na to, ali so deklarirana kot izdelek s poreklom iz Indonezije, Malezije, Šrilanke in Tunizije ali ne, ki se trenutno uvrščajo pod oznaki KN ex87120030 in ex87120070 (oznaki TARIC 8712003010 in 8712007091).
The Commission sent an exemption form to the applicant and received a reply within the deadline set for that purpose.
Komisija je vložniku poslala obrazec zahtevka za izvzetje in prejela odgovor v za to določenem roku.
The Commission sought to verify all the information it deemed necessary for the determination of the new exporter status and the exemption request of the applicant from the extended measures.
Komisija si je prizadevala za preveritev vseh informacij, ki so bile po njenem mnenju potrebne za določitev statusa novega izvoznika in zahtevka vložnika za izvzetje iz razširjenih ukrepov.