COMMISSION  REGULATION (EEC) No 299/81
of 29 January 1981
classifying certain products under subheading 15.01 A of the Common Customs Tariff
THE COMMISSION OF THE EUROPEAN
COMMUNITIES
,
Having regard to the Treaty establishing the European Economic Community,
Having regard to Council Regulation (EEC) No 97/69 of 16 January 1969 on measures to be taken for uniform application of the nomenclature of the Common Customs Tariff (1), as last amended by Council Regulation (EEC) No 280/77 (2), and in particular Article 3 thereof,
Whereas, in order to ensure uniform application of the nomenclature of the Common Customs Tariff, provision must be made for the classification of the following types of pig fat:
(a) obtained by the rendering of pig carcases from which most of the meat, edible offals and fat have been removed ('choice white American hog grease'); and
(b) obtained by the mixing of lard, the product described at (a) and rendered pork fat ('rendered pig fat');
the analysis of which gives:
- a Boemer index of 72 or more when tested by the diethyl ether method (ISO/DIS 3577); and
- the following results:
1.2 // total C14 + total C15 C16  // × 100 µ 10, and 1.2 // C18 : 3 C16  // × 100 µ 8;
where:
total C14 represents the total content of acids with 14 carbon atoms,
total C15 represents the total content of acids with 15 carbon atoms,
C16 represents the palmitic acid content, and
C18 : 3 represents the linolenic acid content,
the fatty acids being determined by gas chromatography;
- free fatty acids < 2;5 % (expressed as oleic acid); and
- cholesterol < 400 mg/100 g;
Whereas the Common Customs Tariff annexed to Council Regulation (EEC) No 950/68 (3), as last amended by Regulation (EEC) No 3000/80 (4), includes lard and other pig fat under subheading 15.01 A;
Whereas these products have the same analytical characteristics as the goods of subheading 15.01 A of the Common Customs Tariff;
Whereas the measures provided for in this Regulation are in accordance with the opinion of the Committee on Common Customs Tariff Nomenclature,
The following types of pig fat:
(a) obtained by the rendering of pig carcases from which most of the meat, edible offals and fat have been removed ('choice white American hog grease'); and
(b) obtained by the mixing of lard, the product described at (a) and rendered pork fat ('rendered pig fat');
the analysis of which gives:
- a Boemer index of 72 or more when tested by the diethyl ether method (ISO/DIS 3577); and
- the following results:
1.2 // total C14 + total C15 C16  // × 100 µ 10, and 1.2 // C18 : 3 C16  // × 100 µ 8;
where:
total C14 represents the total content of acids with 14 carbon atoms,
total C15 represents the total content of acids with 15 carbon atoms,
C16 represents the palmitic acid content, and
C18 : 3 represents the linolenic acid content,
the fatty acids being determined by gas chromatography;
- free fatty acids < 2;5 % (expressed as oleic acid); and
- cholesterol < 400 mg/100 g;
shall be classified within Common Customs Tariff subheading:
15.01 Lard, other pig fat and poultry fat, rendered or solvent-extracted:
A. Lard and other pig fat.
This Regulation shall enter into force on the 21st day following its publication in the Official Journal of the European Communities.
This Regulation shall be binding in its entirety and directly applicable in all Member States.