31969R2403
Official Journal of the European Communities 523
No L 303/6 Official Journal of the European Communities 3.12.69
REGULATION (EEC) No 2403 /69 OF THE COMMISSION of 1 December 1969
on special conditions for granting export refunds on certain pigmeat products
THE COMMISSION OF THE EUROPEAN COM "Whereas it is essential to provide controls to ensure MUNITIES, observance of this Regulation; whereas controls carried out by sampling and consisting of an organoleptic examination and physical and chemical Having regard to the Treaty establishing the analyses seem adequate seeing that it is provided that European Economic Community ; the application for a refund is to be accompanied by a written declaration stating that the products in Having regard to Council Regulation No question comply with the requirements laid down in 121 /67/EEC1 of 13 June 1967 on the common this Regulation; organisation of the market in pigmeat, as last amended by Regulation (EEC) No 1398/69,2 and in Whereas in order to ensure standardisation of the particular Articles 15 (6) and 22 thereof; physical and chemical controls it is necessary to apply certain analyses ; Having regard to Council Regulation No 177/67/EEC3 of 27 June 1967 laying down general Whereas the measures provided for in this Regulation rules for granting export refunds on pigmeat and are in accordance with the Opinion of the criteria for fixing the amount of such refunds and in Management Committee for Pigmeat; particular Article 6 (3) thereof;
Whereas Article 6 (2) of Commission Regulation No HAS ADOPTED THIS REGULATION : 1041/67/EEC4 of 21 December 1967 laying down detailed rules for the application of export refunds on Article 1 products governed by a single price system, as last amended by Regulation (EEC) No 1935/69,5 provides 1 . Without prejudice to other Community that no refund shall be granted where products in the provisions, and in particular those of Regulation No form in which they are exported are not of sound 1041 /67/EEC, the refund shall be granted on and fair marketable quality; products listed in Annex I only where : Whereas it has been shown, however, that these requirements are not sufficient, for certain products ( a ) they comply with the conditions laid down in listed in Article 1 ( 1 ) of Regulation No 121/67/EEC, that Annex ; and to ensure the application of uniform conditions for the payment of refunds; (b) the exporter, at the time of the conclusion of customs export formalities within the meaning of Whereas additional conditions relating to products of Article 1 (2) of Regulation No 1041 /67/EEC, average quality and enabling the payment of refunds declares in writing that the products in question on products of inferior quality to be refused should fulfil the conditions referred to under (a) above. consequently be laid down on a Community basis ; 2. Where this Regulation applies, products manufactured for human consumption and suitable 1 OJ No 117, 19.6.1967, p. 2283/67. therefor by reason of the raw materials used, their 2 OJ No L 179, 21.7.1969, p. 13. preparation under satisfactory hygienic conditions 3 OJ No 130, 28.6.1967, p. 2614/67. and their packaging shall be considered to be of 4 OJ No 314, 23.12.1967, p. 9. sound and fair marketable quality for the purposes of 5 OJ No L 247, 1.10.1969, p. 51 . Article 6 of Regulation No 1041 /67/EEC.
524 Official Journal of the European Communities
1 . Controls by sampling for the observance of the This Regulation shall enter into force on the third conditions laid down in Article 1 shall consist of : • day following its publication in the Official Journal of the European Communities. (a) an organoleptic examination; and It shall apply to the following products in Annex I in respect of which customs export formalities have (b) physical and chemical analyses carried out by been concluded . applying the methods laid down in Annex II. ( a) from 1 January 1970 in respect of products falling within heading No 15.01 A II of the Common Customs Tariff; 2 . Member States shall communicate to the Commission the measures taken in implementation of (b) from 1 February 1970 in respect of other this Regulation. products .
This Regulation shall be binding in its entirety and directly applicable in all Member States . '
Done at Brussels, 1 December 1969 .
For the Commission The President
Jean REY
Official Journal of the European Communities 525
ANNEX 1
CCT heading Description of goods Conditions No
15.01 Lard and other rendered pig fat; ren dered poultry fat : A. Lard and other rendered pig fat: II. Other ( a) 'Börner' value : minimum 73 (b ) peroxide value : maximum 6 milli-equivalents of oxygen per kg (c) free fatty acids content, by weight, expressed as a percentage of oleic acid : maximum 1*5% (d) water and 'dirt' content by weight: maximum 0*5%
ex 16.01 Sausages and the like, of meat, meat offal or animal blood, intended for human consumption : B. Other : I. Dry sausages, uncooked (a) total protein content by weight : minimum 12% (b) no addition of extraneous water to the product (c) proteins other than animal pro teins are prohibited II. Other (a) total protein content by weight: minimum 8% (b) extraneous water content by weight: maximum 23%
ex 16.02 Other prepared or preserved meat or meat offal, intended for human con sumption : B. Other: III. Not specified ( a) Containing meat or offals of domestic swine and containing by weight: 1 . 80% or more of meat or offal, including fats, of any kind: (aa) Hams, fillets and loins; water protein ratio in the meat : pieces thereof 4-3:1 (bb) Shoulders and pieces water protein ratio in the meat: thereof 4-3 : 1 (cc) Other Total animal protein content by weight: minimum 8%
526 Official Journal of the European Communities
ANNEX U
Methods of analysis1 :
1 . Determination of Bomer value The Bomer value must be determined according to the method known as the diethyl ether method or the acetone method. (Source: ISO/TC 34/SC 6/WG 3/N 73).
2. Determination of peroxide value The peroxide value must be determined according to the D. H. Wheeler iodometric method. (Source : Deutsche Gesellschaft fur Fettwissenschaft, Einheitsmethoden C VI 6 a (61 )).
3 . Determination of free fatty acids content The free fatty acids content must be determined by neutralisation of the free fatty acids according to ISO method R. 660. (Source: ISO/TC 34 (Seer. — 239) 320 E).
t 4. Determination of water and dirt content in products falling within tariff heading No 15.01 A II The water content must be determined according to ISO method R. 933 and the dirt content according to ISO method R. 932. (Source: ISO/TC 34 (Seer. — 371 ) 437 E); (Source : ISO/TC 34 ( Seer. — 367) 433 E).
5. Determination of water content in products falling within tariff headings Nos 16.01 and 16.02 The water content must be determined according to ISO method P. R. No 1442. (Source: ISO/TC 34 (Seer. — 260) 447 E).
6. Determination of total protein content The total protein content of the meat shall be taken to mean the nitrogen content multi plied by the factor 6.25 . The nitrogen content must be determined according to ISO method P. R. No 1233 . (Source: ISO/TC 34 (Seer. — 327) 374 F).
7. Calculation of extraneous water content The extraneous water content is given by the formula : a — (4b), in which : a = water content, b = total protein content.
1 The methods of analysis are those operative on the date of the entry into force of this Regulation . The documents cited under 1, 3 , 4, 5 and 6 are published by the Secretariat of ISO , Geneva, Switzerland , 1 rue de Varembe .