For the purposes of this Annex, the "sale description" means the name under which a foodstuff is sold, within the meaning of Article 5(1) of Directive 2000/13/EC, or the name of the food, within the meaning of Article 17 of Regulation (EU) No 1169/2011.
For the purposes of this Part of this Annex, "meat" means all carcases, meat on the bone or boned, and offal, whether or not cut, intended for human consumption, obtained from bovine animals aged less than 12 months, presented fresh, frozen or deep-frozen, whether or not wrapped or packed.
On slaughter, all bovine animals aged less than 12 months shall be classified by the operators, under the supervision of the competent authority, in one of the following two categories:
Category V: bovine animals aged less than eight months
Category identification letter: V;
Category Z: bovine animals aged from 8 months to less than 12 months
Category identification letter: Z.
This classification shall be carried out on the basis of the information contained in the passport accompanying the bovine animals or, failing this, on the basis of the data contained in the computerised database provided for in Article 5 of Regulation (EC) No 1760/2000 of the European Parliament and of the Council(1).
For the meat of bovine animals aged less than eight months (category identification letter: V):
| Country of marketing | Sales descriptions to be used |
|---|---|
| Belgium | veau, viande de veau/kalfsvlees/Kalbfleisch |
| Bulgaria | месо от малки телета |
| Czech Republic | Telecí |
| Denmark | Lyst kalvekød |
| Germany | Kalbfleisch |
| Estonia | Vasikaliha |
| Ireland | Veal |
| Greece | μοσχάρι γάλακτος |
| Spain | Ternera blanca, carne de ternera blanca |
| France | veau, viande de veau |
| Croatia | teletina |
| Italy | vitello, carne di vitello |
| Cyprus | μοσχάρι γάλακτος |
| Latvia | Teļa gaļa |
| Lithuania | Veršiena |
| Luxembourg | veau, viande de veau/Kalbfleisch |
| Hungary | Borjúhús |
| Malta | Vitella |
| Netherlands | Kalfsvlees |
| Austria | Kalbfleisch |
| Poland | Cielęcina |
| Portugal | Vitela |
| Romania | carne de vițel |
| Slovenia | Teletina |
| Slovakia | Teľacie mäso |
| Finland | vaalea vasikanliha/ljust kalvkött |
| Sweden | ljust kalvkött |
| United Kingdom | Veal |
For the meat of bovine animals aged from 8 months to less than 12 months (category identification letter: Z):
| Country of marketing | Sales descriptions to be used |
|---|---|
| Belgium | jeune bovin, viande de jeune bovin/jongrundvlees/Jungrindfleisch |
| Bulgaria | Телешко месо |
| Czech Republic | hovězí maso z mladého skotu |
| Denmark | Kalvekød |
| Germany | Jungrindfleisch |
| Estonia | noorloomaliha |
| Ireland | rosé veal |
| Greece | νεαρό μοσχάρι |
| Spain | Ternera, carne de ternera |
| France | jeune bovin, viande de jeune bovin |
| Croatia | mlada junetina |
| Italy | vitellone, carne di vitellone |
| Cyprus | νεαρό μοσχάρι |
| Latvia | jaunlopa gaļa |
| Lithuania | Jautiena |
| Luxembourg | jeune bovin, viande de jeune bovin/Jungrindfleisch |
| Hungary | Növendék marha húsa |
| Malta | Vitellun |
| Netherlands | rosé kalfsvlees |
| Austria | Jungrindfleisch |
| Poland | młoda wołowina |
| Portugal | Vitelão |
| Romania | carne de tineret bovin |
| Slovenia | meso težjih telet |
| Slovakia | mäso z mladého dobytka |
| Finland | vasikanliha/kalvkött |
| Sweden | Kalvkött |
| United Kingdom | Beef |
In particular, the terms "veau", "telecí", "Kalb", "μοσχάρι", "ternera", "kalv", "veal", "vitello", "vitella", "kalf", "vitela" and "teletina" shall not be used in a sales description or be indicated on the labelling of the meat of bovine animals aged more than 12 months.
the sales description in accordance with point III of this Part;
the age of the animals on slaughter, indicated, as the case may be, on the form:
"age on slaughter: less than 8 months";
"age on slaughter: from 8 to less than 12 months".
By way of derogation from point (b) of the first subparagraph, operators may replace the indication on the age at slaughter by the indication of the category, respectively: "category V" or "category Z", at stages preceding the release to the final consumer.
At each stage of production and marketing, operators shall record the following information:
the identification number and the date of birth of the animals, at slaughterhouse level only;
a reference number making it possible to establish a link between, on the one hand, the identification of the animals from which the meat originates and, on the other hand, the sales description, the age on slaughter and the category identification letter given on the meat label;
the date of arrival and departure of the animals and meat in the establishment.
"Wine" means the product obtained exclusively from the total or partial alcoholic fermentation of fresh grapes, whether or not crushed, or of grape must.
Wine shall:
have, whether or not following application of the processes specified in Section B of Part I of Annex VIII, an actual alcoholic strength of not less than 8,5 % volume provided that the wine derives exclusively from grapes harvested in wine-growing zones A and B referred to in Appendix I to this Annex, and of not less than 9 % volume in other wine-growing zones;
have, by way of derogation from the otherwise applicable minimum actual alcoholic strength, where it has a protected designation of origin or a protected geographical indication, whether or not following application of the processes specified in Section B of Part I of Annex VIII, an actual alcoholic strength of not less than 4,5 % volume;
have a total alcoholic strength of not more than 15 % volume. However, by way of derogation:
the upper limit for the total alcoholic strength may reach up to 20 % volume for wines which have been produced without any enrichment from certain wine-growing areas of the Union, to be determined by the Commission by means of delegated acts pursuant to Article 75(2),
[F1the upper limit for the total alcoholic strength may exceed 15 % volume for wines with a protected designation of origin which have been produced without enrichment, or enriched only by partial concentration processes listed in point 1 of Section B of Part I of Annex VIII, provided that the product specification in the technical file of the protected designation of origin concerned allows for that possibility;]
have, subject to derogations which may be adopted by the Commission by means of delegated acts pursuant to Article 75(2), a total acidity content, expressed as tartaric acid, of not less than 3,5 grams per litre or 46,6 milliequivalents per litre.
Textual Amendments
F1Substituted by Regulation (EU) 2017/2393 of the European Parliament and of the Council of 13 December 2017 amending Regulations (EU) No 1305/2013 on support for rural development by the European Agricultural Fund for Rural Development (EAFRD), (EU) No 1306/2013 on the financing, management and monitoring of the common agricultural policy, (EU) No 1307/2013 establishing rules for direct payments to farmers under support schemes within the framework of the common agricultural policy, (EU) No 1308/2013 establishing a common organisation of the markets in agricultural products and (EU) No 652/2014 laying down provisions for the management of expenditure relating to the food chain, animal health and animal welfare, and relating to plant health and plant reproductive material.
"Retsina" means wine produced exclusively in the geographical territory of Greece using grape must treated with resin from the Aleppo pine. The use of Aleppo pine resin is permitted solely for the purpose of obtaining "Retsina" wine under the conditions laid down in Greece's applicable provision.
By way of derogation from point (b) of the second subparagraph "Tokaji eszencia" and "Tokajská esencia" are considered to be wine.
However, Member States may allow the use of the term "wine" if:
it is accompanied by the name of a fruit in the form of a composite name to market products obtained by the fermentation of fruit other than grapes; or
it is part of a composite name.
Any confusion with products corresponding to the wine categories in this Annex shall be avoided.
"New wine still in fermentation" means the product in which the alcoholic fermentation is not yet complete and which is not yet separated from its lees.
"Liqueur wine" means the product:
which has an actual alcoholic strength of not less than 15 % volume and not more than 22 % volume;
which has a total alcoholic strength of not less than 17,5 % volume, except for certain liqueur wines with a designation of origin or with a geographical indication appearing on a list to be drawn up by the Commission by means of delegated acts pursuant to Article 75(2);
which is obtained from:
grape must in fermentation,
wine,
a combination of the above products, or
grape must or a mixture thereof with wine for certain liqueur wines with a protected designation of origin or a protected geographical indication, to be determined by the Commission by means of delegated acts pursuant to Article 75(2);
which has an initial natural alcoholic strength of not less than 12 % volume, except for certain liqueur wines with a protected designation of origin or a protected geographical indication appearing on a list to be drawn up by the Commission by means of delegated acts pursuant to Article 75(2);
to which the following has been added:
individually or in combination:
neutral alcohol of vine origin, including alcohol produced from the distillation of dried grapes, having an actual alcoholic strength of not less than 96 % volume,
wine or dried grape distillate, having an actual alcoholic strength of not less than 52 % volume and not more than 86 % volume;
together with one or more of the following products where appropriate:
concentrated grape must,
a combination of one of the products referred to in point (e)(i) with a grape must referred to in the first and fourth indent of point (c);
to which, by way of derogation from point (e), has been added, in so far as certain liqueur wines with a protected designation of origin or a protected geographical indication are concerned which appear on a list to be drawn up by the Commission by means of delegated acts pursuant to Article 75(2):
either of products listed in point (e)(i) individually or in combination; or
one or more of the following products:
wine alcohol or dried grape alcohol with an actual alcoholic strength of not less than 95 % volume and not more than 96 % volume,
spirits distilled from wine or from grape marc, with an actual alcoholic strength of not less than 52 % volume and not more than 86 % volume,
spirits distilled from dried grapes, with an actual alcoholic strength of not less than 52 % volume and of less than 94,5 % volume; and
one or more of the following products, where appropriate:
partially fermented grape must obtained from raisined grapes,
concentrated grape must obtained by the action of direct heat, complying, with the exception of this operation, with the definition of concentrated grape must,
concentrated grape must,
a combination of one of the products listed in point (f)(ii) with a grape must referred to in the first and fourth indents of point (c).
"Sparkling wine" means the product:
which is obtained by first or second alcoholic fermentation:
from fresh grapes,
from grape must, or
from wine;
which, when the container is opened, releases carbon dioxide derived exclusively from fermentation;
which has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 °C in closed containers; and
for which the total alcoholic strength of the cuvées intended for their preparation shall not be less than 8,5 % volume.
"Quality sparkling wine" means the product:
which is obtained by first or second alcoholic fermentation:
from fresh grapes,
from grape must, or
from wine;
which, when the container is opened, releases carbon dioxide derived exclusively from fermentation;
which has an excess pressure, due to carbon dioxide in solution, of not less than 3,5 bar when kept at a temperature of 20 °C in closed containers; and
for which the total alcoholic strength of the cuvées intended for their preparation shall not be less than 9 % volume.
"Quality aromatic sparkling wine" means the quality sparkling wine:
which is obtained only by making use, when constituting the cuvée, of grape must or grape must in fermentation which is derived from specific wine grape varieties on a list to be drawn up by the Commission by means of delegated acts pursuant to Article 75(2).
Quality aromatic sparkling wines traditionally produced using wines when constituting the cuvée shall be determined by the Commission by means of delegated acts pursuant to in Article 75(2);
which has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 °C in closed containers;
of which the actual alcoholic strength may not be less than 6 % volume; and
of which the total alcoholic strength may not be less than 10 % volume.
"Aerated sparkling wine" means the product which:
is obtained from wine without a protected designation of origin or a protected geographical indication;
releases, when the container is opened, carbon dioxide derived wholly or partially from an addition of that gas; and
has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 °C in closed containers.
"Semi-sparkling wine" means the product which:
obtained from wine, new wine still in fermentation, grape must or grape must in fermentation in so far as these products have a total alcohol strength of at least 9 % vol;
has an actual alcoholic strength of not less than 7 % volume;
has an excess pressure, due to endogenous carbon dioxide in solution of not less than 1 bar and not more than 2,5 bar when kept at a temperature of 20 °C in closed containers; and
is placed in containers of 60 litres or less.
"Aerated semi-sparkling wine" means the product which:
obtained from wine, new wine still in fermentation, grape must or grape must in fermentation;
has an actual alcoholic strength of not less than 7 % volume and a total alcoholic strength of not less than 9 % volume;
has an excess pressure of not less than 1 bar and not more than 2,5 bar when kept at a temperature of 20 °C in closed containers due to carbon dioxide in solution which has been wholly or partially added; and
is placed in containers of 60 litres or less.
"Grape must" means the liquid product obtained naturally or by physical processes from fresh grapes. An actual alcoholic strength of the grape must of not more than 1 % volume is permissible.
"Grape must in fermentation" means the product obtained from the fermentation of grape must which has an actual alcoholic strength of more than 1 % volume but less than three fifths of its total alcoholic strength by volume.
"Grape must in fermentation extracted from raisined grapes" means the product obtained from the partial fermentation of grape must obtained from raisined grapes, the total sugar content of which before fermentation is at least 272 grams per litre and the natural and actual alcoholic strength of which shall not be less than 8 % volume. However, certain wines, to be determined by the Commission by means of delegated acts pursuant to Article 75(2), that meet these requirements shall not be considered to be grape must in fermentation extracted from raisined grapes.
"Concentrated grape must" means uncaramelised grape must which is obtained by partial dehydration of grape must carried out by any authorised method other than by direct heat in such a way that the figure indicated by a refractometer used in accordance with a method to be prescribed in accordance with the first subparagraph of Article 80(5) and point (d) of the first subparagraph of Article 91 at a temperature of 20 °C is not less than 50,9 %.
An actual alcoholic strength of the concentrated grape must of not more than 1 % volume is permissible.
"Rectified concentrated grape must" means:
the liquid uncaramelised product which:
is obtained by partial dehydration of grape must carried out by any authorised method other than direct heat in such a way that the figure indicated by a refractometer used according to a method to be prescribed in accordance with the first subparagraph of Article 80(5) and point (d) of the first subparagraph of Article 91 at a temperature of 20 °C is not less than 61,7 %;
has undergone authorised treatment for de-acidification and elimination of constituents other than sugar;
has the following characteristics:
a pH of not more than 5 at 25 Brix,
an optical density at 425 nm for a thickness of 1 cm of not more than 0,100 in grape must concentrated at 25 Brix,
a sucrose content undetectable by a method of analysis to be defined,
a Folin-Ciocalteu index of not more than 6,00 at 25 Brix,
a titratable acidity of not more than 15 millequivalents per kilogram of total sugars,
a sulphur dioxide content of not more than 25 milligrams per kilogram of total sugars,
a total cation content of not more than 8 milliequivalents per kilogram of total sugars,
a conductivity at 25 Brix and 20 °C of not more than 120 micro-Siemens/cm,
a hydroxymethylfurfural content of not more than 25 milligrams per kilogram of total sugars,
presence of mesoinositol.
the solid uncaramelised product which:
is obtained by crystallisation of liquid rectified concentrated grape must without the use of solvents;
has undergone authorised treatment for de-acidification and elimination of constituents other than sugar;
has the following characteristics after dilution in a solution at 25 Brix:
a pH of not more than 7,5,
an optical density at 425 nm for a thickness of 1 cm of not more than 0,100,
a sucrose content undetectable by a method of analysis to be defined,
a Folin-Ciocalteu index of not more than 6,00,
a titratable acidity of not more than 15 millequivalents per kilogram of total sugars,
a sulphur dioxide content of not more than 10 milligrams per kilogram of total sugars,
a total cation content of not more than 8 millequivalents per kilogram of total sugars,
a conductivity at 20 °C of not more than 120 micro-Siemens/cm,
a hydroxymethylfurfural content of not more than 25 milligrams per kilogram of total sugars,
presence of mesoinositol.
An actual alcoholic strength of the rectified concentrated grape must of not more than 1 % volume is permissible.
"Wine from raisined grapes" means the product which:
is produced without enrichment, from grapes left in the sun or shade for partial dehydration;
has a total alcoholic strength of at least 16 % volume and an actual alcoholic strength of at least 9 % volume; and
has a natural alcoholic strength of a least 16 % volume (or 272 grams sugar/litre).
"Wine of overripe grapes" means the product which:
is produced without enrichment;
has a natural alcoholic strength of more than 15 % volume; and
has a total alcoholic strength of not less than 15 % volume and an actual alcoholic strength of not less than 12 % volume.
Member States may prescribe a period of ageing for this product.
"Wine vinegar" means vinegar which:
is obtained exclusively by acetous fermentation of wine; and
has a total acidity of not less than 60 grams per litre expressed as acetic acid.
for milk treated without altering its composition or for milk the fat content of which is standardised under Part IV;
in association with a word or words to designate the type, grade, origin and/or intended use of such milk or to describe the physical treatment or the modification in composition to which it has been subjected, provided that the modification is restricted to an addition and/or withdrawal of natural milk constituents.
the following names used at all stages of marketing:
whey,
cream,
butter,
buttermilk,
butteroil,
caseins,
anhydrous milk fat (AMF),
cheese,
yogurt,
kephir,
koumiss,
viili/fil,
smetana,
fil;
rjaženka,
rūgušpiens;
names within the meaning of Article 5 of Directive 2000/13/EC or Article 17 of Regulation (EU) No 1169/2011 actually used for milk products.
For the purposes of this Part:
'milk' means the produce of the milking of one or more cows;
'drinking milk' means the products referred to in point III intended for delivery without further processing to the consumer;
'fat content' means the ratio by mass of parts of milk fat per hundred parts of milk in the milk concerned;
'protein content' means the ratio by mass of parts of protein per hundred parts of milk in the milk concerned (obtained by multiplying by 6,38 the total nitrogen content of the milk expressed as a percentage by mass).
raw milk: milk which has not been heated above 40 oC or subjected to treatment having equivalent effect;
whole milk: heat-treated milk which, with respect to fat content, meets one of the following requirements:
standardised whole milk: milk with a fat content of at least 3,50 % (m/m). However, Member States may provide for an additional category of whole milk with a fat content of 4,00 % (m/m) or above;
non-standardised whole milk: milk with a fat content that has not been altered since the milking stage either by the addition or removal of milk fats or by mixture with milk the natural fat content of which has been altered. However, the fat content may not be less than 3,50 % (m/m);
semi-skimmed milk: heat-treated milk whose fat content has been reduced to at least 1,50 % (m/m) and at most 1,80 % (m/m);
skimmed-milk: heat-treated milk whose fat content has been reduced to not more than 0,50 % (m/m).
Heat-treated milk not complying with the fat content requirements laid down in points (b), (c) and (d) of the first subparagraph shall be considered to be drinking milk provided that the fat content is clearly indicated with one decimal and easily readable on the packaging in form of "… % fat". Such milk shall not be described as whole milk, semi-skimmed milk or skimmed milk.
in order to meet the fat contents laid down for drinking milk, modification of the natural fat content by the removal or addition of cream or the addition of whole milk, semi-skimmed milk or skimmed milk;
enrichment of milk with milk proteins, mineral salts or vitamins, in accordance with Regulation (EC) No 1925/2006 of the European Parliament and of the Council(3);
reduction of the lactose content by conversion to glucose and galactose.
Modifications in the composition of milk referred to in points (b) and (c) shall be allowed only if they are indelibly indicated on the packing of the product so that it can be easily seen and read. However, such indication shall not remove the obligation as regards nutrition labelling laid down by Regulation (EU) No 1169/2011. Where proteins are added, the protein content of the enriched milk must be 3,8 % (m/m) or more.
However, Member States may limit or prohibit modifications to the composition of milk referred to in points (b) and (c).
have a freezing point close to the average freezing point for raw milk recorded in the area of origin of the drinking milk collected;
have a mass of not less than 1 028 grams per litre for milk containing 3,5 % (m/m) of fat at a temperature of 20 °C or the equivalent weight per litre for milk having a different fat content;
contain a minimum of 2,9 % (m/m) of protein for milk containing 3,5 % (m/m) of fat or an equivalent concentration in the case of milk having a different fat content.
Gallus domesticus,
ducks,
geese,
turkeys,
guinea fowls.
These provisions shall also apply to poultrymeat in brine falling within CN code 0210 99 39.
"poultrymeat" means poultrymeat suitable for human consumption, which has not undergone any treatment other than cold treatment;
"fresh poultrymeat" means poultrymeat which has not been stiffened at any time by the cooling process prior to being kept at a temperature not below – 2 °C and not higher than + 4 °C. However, Member States may lay down slightly different temperature requirements for the minimum length of time necessary for the cutting and handling of fresh poultrymeat performed in retail shops or in premises adjacent to sales points, where the cutting and handling are performed solely for the purpose of supplying the consumer directly on the spot;
"frozen poultrymeat" means poultrymeat which must be frozen as soon as possible within the constraints of normal slaughtering procedures and is to be kept at a temperature no higher than – 12 °C at any time;
"quick-frozen poultrymeat" means poultrymeat which is to be kept at a temperature no higher than – 18 °C at any time within the tolerances as provided for in Council Directive 89/108/EEC(4);
"poultrymeat preparation" means poultrymeat including poultrymeat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat;
"fresh poultrymeat preparation" means a poultrymeat preparation for which fresh poultrymeat has been used.
However, Member States may lay down slightly different temperature requirements to be applied for the minimum length of time necessary and only to the extent necessary to facilitate the cutting and handling performed in the factory during the production of fresh poultrymeat preparations;
"poultrymeat product" means a meat product as defined in point 7.1 of Annex I to Regulation (EC) No 853/2004 for which poultrymeat has been used.
fresh,
frozen,
quick-frozen.
on the production site, or
in a local public market or by door-to-door selling in the region of production of the Member State concerned.
Where such exemption is granted, each producer shall be able to choose whether to apply such exemption or not. Where this exemption is applied, no quality and weight grading may be used.
The Member State may establish, in accordance with their national law, the definition of the terms 'local public market', 'door-to-door selling' and 'region of production'.
Class A or "fresh";
Class B.
Class B eggs shall be marked with the producer code and/or with another indication.
Member States may exempt Class B eggs from this requirement where those eggs are marketed exclusively on their territory.
However, Member States may exempt from this requirement producers with up to 50 laying hens, provided that the name and address of the producer are indicated at the point of sale.
The products referred to in point (f) of Article 78(1) may not be supplied or transferred without processing to the ultimate consumer either directly or through restaurants, hospitals, canteens or similar establishments, unless they fulfil the requirements set out in the Appendix II.
The sales descriptions of these products shall be those specified in Appendix II without prejudice to point II(2), (3) and (4).
The sales descriptions in Appendix II shall be reserved to the products defined therein with the following CN codes and having a fat content of at least 10 % but less than 90 % by weight:
milk fats falling within CN codes 0405 and ex 2106;
fats falling within CN code ex 1517;
fats composed of plant and/or animal products falling within CN codes ex 1517 and ex 2106.
The fat content excluding salt shall be at least two-thirds of the dry matter.
However, those sales descriptions shall only apply to products which remain solid at a temperature of 20 °C and which are suitable for use as spreads.
These definitions shall not apply to:
the designation of products the exact nature of which is clear from traditional usage and/or when the designations are clearly used to describe a characteristic quality of the product;
concentrated products (butter, margarine, blends) with a fat content of 90 % or more.
For the purposes of this point, "cream" means the product obtained from milk in the form of an emulsion of the oil-in-water type with a milk-fat content of at least 10 %.
The term "reduced-fat" and the term "light" may, however, replace the terms "three-quarter-fat" or "half-fat" used in Appendix II.
The use of the descriptions and definitions of olive oils and olive pomace oils set out in this Part shall be compulsory as regards the marketing of the products concerned within the Union and, insofar as compatible with international compulsory rules, in trade with third countries.
Only oils referred to in points 1(a) and (b), 3 and 6 may be marketed at the retail stage.
"Virgin olive oils" mean oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to alterations in the oil, which have not undergone any treatment other than washing, decantation, centrifugation or filtration, to the exclusion of oils obtained using solvents or using adjuvants having a chemical or biochemical action, or by re-esterification process and any mixture with oils of other kinds.
Virgin olive oils are exclusively classified and described as follows:
Extra virgin olive oil
"Extra virgin olive oil" means virgin olive oil having a maximum free acidity in terms of oleic acid, of 0,8 g per 100 g, the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category.
Virgin olive oil
"Virgin olive oil" means virgin olive oil having a maximum free acidity in terms of oleic acid, of 2 g per 100 g, the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category.
Lampante olive oil
"Lampante olive oil" means virgin olive oil having a free acidity in terms of oleic acid, of more than 2 g per 100 g, and/or the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category.
"Refined olive oil" means olive oil obtained by refining virgin olive oil, having a free acidity content, expressed as oleic acid, of not more than 0,3 g per 100 g, and the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category.
"Olive oils composed of refined olive oils and virgin olive oils" means olive oil obtained by blending refined olive oil and virgin olive oil other than lampante olive oil, having a free acidity content, expressed as oleic acid, of not more than 1 g per 100 g, and the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category.
"Crude olive-pomace oil" means oil obtained from olive pomace by treatment with solvents or by physical means or oil corresponding to lampante olive oil, except for certain specified characteristics, excluding oil obtained by means of re-esterification and mixtures with other types of oils, and the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category.
"Refined olive-pomace oil" means oil obtained by refining crude olive-pomace oil, having free acidity content, expressed as oleic acid, of not more than 0,3 g per 100 g, and the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category.
"Olive-pomace oil" means oil obtained by blending refined olive-pomace oil and virgin olive oil other than lampante olive oil, having a free acidity content, expressed as oleic acid, of not more than 1 g per 100 g, and the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category.
The wine-growing zones shall be the following:
Wine-growing zone A comprises:
in Germany: the areas planted with vines other than those included in point 2(a);
in Luxembourg: the Luxembourg wine-growing region;
in Belgium, Denmark, Ireland, the Netherlands, Poland, Sweden and the United Kingdom: the wine-growing areas of these Member States;
in the Czech Republic: the wine growing region of Čechy.
Wine-growing zone B comprises:
in Germany, the areas planted with vines in the specified region Baden;
in France, the areas planted with vines in the departments not mentioned in this Annex and in the following departments:
in Alsace: Bas-Rhin, Haut-Rhin,
in Lorraine: Meurthe-et-Moselle, Meuse, Moselle, Vosges,
in Champagne: Aisne, Aube, Marne, Haute-Marne, Seine-et-Marne,
in the Jura: Ain, Doubs, Jura, Haute-Saône,
in Savoie: Savoie, Haute-Savoie, Isère (commune de Chapareillan),
in the Val de Loire: Cher, Deux-Sèvres, Indre, Indre-et-Loire, Loir-et-Cher, Loire-Atlantique, Loiret, Maine-et-Loire, Sarthe, Vendée, Vienne, and the areas planted with vines in the arrondissement of Cosne-sur-Loire in the department of Nièvre;
in Austria, the Austrian wine-growing area;
in the Czech Republic, the wine-growing region of Morava and the areas planted with vines not included in point 1(d);
in Slovakia, the areas planted with vines in the following regions: Malokarpatská vinohradnícka oblasť, Južnoslovenská vinohradnícka oblasť, Nitrianska vinohradnícka oblasť, Stredoslovenská vinohradnícka oblasť, Východoslovenská vinohradnícka oblasť and the wine growing areas not included in point 3(f);
in Slovenia, the areas planted with vines in the following regions:
in the Podravje region: Štajerska Slovenija, Prekmurje,
in the Posavje region: Bizeljsko Sremič, Dolenjska and Bela krajina, and the areas planted with vines in the regions not included in point 4(d);
in Romania, in the area of Podișul Transilvaniei;
in Croatia, the areas planted with vines in the following sub-regions: Moslavina, Prigorje-Bilogora, Plešivica, Pokuplje and Zagorje-Međimurje.
Wine-growing zone C I comprises:
in France, areas planted with vines:
in the following departments: Allier, Alpes-de-Haute-Provence, Hautes-Alpes, Alpes-Maritimes, Ariège, Aveyron, Cantal, Charente, Charente-Maritime, Corrèze, Côte-d'Or, Dordogne, Haute-Garonne, Gers, Gironde, Isère (with the exception of the commune of Chapareillan), Landes, Loire, Haute-Loire, Lot, Lot-et-Garonne, Lozère, Nièvre (except for the arrondissement of Cosne-sur-Loire), Puy-de-Dôme, Pyrénées-Atlantiques, Hautes-Pyrénées, Rhône, Saône-et-Loire, Tarn, Tarn-et-Garonne, Haute-Vienne, Yonne,
in the arrondissements of Valence and Die in the department of Drôme (except for the cantons of Dieulefit, Loriol, Marsanne and Montélimar),
in the arrondissement of Tournon, in the cantons of Antraigues, Burzet, Coucouron, Montpezat-sous-Bauzon, Privas, Saint-Etienne de Lugdarès, Saint-Pierreville, Valgorge and la Voulte-sur-Rhône of the department of Ardèche;
in Italy, areas planted with vines in the Valle d'Aosta region and in the provinces of Sondrio, Bolzano, Trento and Belluno;
in Spain, areas planted with vines in the provinces of A Coruña, Asturias, Cantabria, Guipúzcoa and Vizcaya;
in Portugal, areas planted with vines in that part of the region of Norte which corresponds to the designated wine area of 'Vinho Verde' as well as the "Concelhos de Bombarral, Lourinhã, Mafra e Torres Vedras" (with the exception of "Freguesias da Carvoeira e Dois Portos"), belonging to the 'Região viticola da Extremadura';
in Hungary, all areas planted with vines;
in Slovakia, areas planted with vines in the Tokajská vinohradnícka oblasť;
in Romania, areas planted with vines not included in point 2(g) or 4(f);
in Croatia, areas planted with vines in the following sub-regions: Hrvatsko Podunavlje and Slavonija.
Wine-growing zone C II comprises:
in France, areas planted with vines:
in the following departments: Aude, Bouches-du-Rhône, Gard, Hérault, Pyrénées-Orientales (except for the cantons of Olette and Arles-sur-Tech), Vaucluse,
in the part of the department of Var bounded in the south by the northern limit of the communes of Evenos, Le Beausset, Solliès-Toucas, Cuers, Puget-Ville, Collobrières, La Garde-Freinet, Plan-de-la-Tour and Sainte-Maxime,
in the arrondissement of Nyons and the canton of Loriol-sur-Drôme in the department of Drôme,
in those parts of the department of Ardèche not listed in point 3(a);
in Italy, areas planted with vines in the following regions: Abruzzo, Campania, Emilia-Romagna, Friuli-Venezia Giulia, Lazio, Liguria, Lombardy (except for the province of Sondrio), Marche, Molise, Piedmont, Tuscany, Umbria, Veneto (except for the province of Belluno), including the islands belonging to those regions, such as Elba and the other islands of the Tuscan archipelago, the Ponziane islands, Capri and Ischia;
in Spain, areas planted with vines in the following provinces:
Lugo, Orense, Pontevedra,
Ávila (except for the communes which correspond to the designated wine 'comarca' of Cebreros), Burgos, León, Palencia, Salamanca, Segovia, Soria, Valladolid, Zamora,
La Rioja,
Álava,
Navarra,
Huesca,
Barcelona, Girona, Lleida,
in that part of the province of Zaragoza which lies to the north of the river Ebro,
in those communes of the province of Tarragona included in the Penedés designation of origin,
in that part of the province of Tarragona which corresponds to the designated wine 'comarca' of Conca de Barberá;
in Slovenia, areas planted with vines in the following regions: Brda or Goriška Brda, Vipavska dolina or Vipava, Kras and Slovenska Istra;
in Bulgaria, areas planted with vines in the following regions: Dunavska Ravnina (Дунавска равнина), Chernomorski Rayon (Черноморски район), Rozova Dolina (Розова долина);
in Romania, areas planted with vines in the following regions:
Dealurile Buzăului, Dealu Mare, Severinului and Plaiurile Drâncei, Colinele Dobrogei, Terasele Dunării, the South wine region, including sands and other favourable regions;
in Croatia, areas planted with vines in the following sub-regions: Hrvatska Istra, Hrvatsko primorje, Dalmatinska zagora, Sjeverna Dalmacija and Srednja i Južna Dalmacija.
Wine-growing zone C III (a) comprises:
in Greece, areas planted with vines in the following nomoi: Florina, Imathia, Kilkis, Grevena, Larisa, Ioannina, Levkas, Akhaia, Messinia, Arkadia, Korinthia, Iraklio, Khania, Rethimni, Samos, Lasithi and the island of Thira (Santorini);
in Cyprus, areas planted with vines located at altitudes exceeding 600 metres;
in Bulgaria, areas planted with vines not included in point 4(e).
Wine-growing zone C III (b) comprises:
in France, areas planted with vines:
in the departments of Corsica,
in that part of the department of Var situated between the sea and a line bounded by the communes (which are themselves included) of Evenos, Le Beausset, Solliès-Toucas, Cuers, Puget-Ville, Collobrières, La Garde-Freinet, Plan-de-la-Tour and Sainte-Maxime,
in the cantons of Olette and Arles-sur-Tech in the department of Pyrénées-Orientales;
in Italy, areas planted with vines in the following regions: Calabria, Basilicata, Apulia, Sardinia and Sicily, including the islands belonging to those regions, such as Pantelleria and the Lipari, Egadi and Pelagian islands;
in Greece, areas planted with vines not listed in point 5(a);
in Spain: areas planted with vines not included in points 3(c) or 4(c);
in Portugal, areas planted with vines in the regions not included in point 3(d);
in Cyprus, areas planted with vines located at altitudes not exceeding 600 metres;
in Malta, areas planted with vines.
The demarcation of the territories covered by the administrative units referred to in this Annex is that resulting from the national provisions in force on 15 December 1981 and, for Spain, from the national provisions in force on 1 March 1986 and, for Portugal, from the national provisions in force on 1 March 1998.
a corresponding to 'smør 60' in Danish. | ||
b corresponding to 'smør 40' in Danish. | ||
c corresponding to 'margarine 60' in Danish. | ||
d corresponding to 'margarine 40' in Danish. | ||
e corresponding to 'blandingsprodukt 60' in Danish. | ||
f corresponding to 'blandingsprodukt 40' in Danish. | ||
| Fat group | Sales description | Product categories |
|---|---|---|
| Definitions | Additional description of the category with an indication of the % fat content by weight | |
A.Milk fatsProducts in the form of a solid, malleable emulsion, principally of the water-in-oil type, derived exclusively from milk and/or certain milk products, for which the fat is the essential constituent of value. However, other substances necessary for their manufacture may be added, provided those substances are not used for the purpose of replacing, either in whole or in part, any milk constituents. | 1.Butter | The product with a milk-fat content of not less than 80 % but less than 90 %, a maximum water content of 16 % and a maximum dry non-fat milk-material content of 2 %. |
2.Three-quarter fat buttera | The product with a milk-fat content of not less than 60 % but not more than 62 %. | |
3.Half fat butterb | The product with a milk-fat content of not less than 39 % but not more than 41 %. | |
4.Dairy spread X % | The product with the following milk-fat contents:
| |
B.FatsProducts in the form of a solid, malleable emulsion, principally of the water-in-oil type, derived from solid and/or liquid vegetable and/or animal fats suitable for human consumption, with a milk-fat content of not more than 3 % or the fat content. | 1.Margarine | The product obtained from vegetable and/or animal fats with a fat content of not less than 80 % but less than 90 %. |
2.Three-quarter-fat margarinec | The product obtained from vegetable and/or animal fats with a fat content of not less than 60 % but nor more than 62 %. | |
3.Half-fat margarined | The product obtained from vegetable and/or animal fats with a fat content of not less than 39 % but not more than 41 %. | |
4.Fat spreads X % | The product obtained from vegetable and/or animal fats with the following fat contents:
| |
C.Fats composed of plant and/or animal productsProducts in the form of a solid, malleable emulsion principally of the water-in-oil type, derived from solid and/or liquid vegetable and/or animals fats suitable for human consumption, with a milk-fat content of between 10 % and 80 % of the fat content. | 1.Blend | The product obtained from a mixture of vegetable and/or animal fats with a fat content of not less than 80 % but less than 90 %. |
2.Three-quarter-fat blende | The product obtained from a mixture of vegetable and/or animal fats with a fat content of not less than 60 % but not more than 62 %. | |
3.Half-fat blendf | The product obtained from a mixture of vegetable and/or animal fats with a fat content of not less than 39 % but not more than 41 %. | |
4.Blended spread X % | The product obtained from a mixture of vegetable and/or animal fats with the following fat contents:
| |
[X1The milk-fat component of the products listed in this Appendix may be modified only by physical processes.]
Editorial Information
X1Inserted by Corrigendum to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (Official Journal of the European Union L 347 of 20 December 2013).
Regulation (EC) No 1760/2000 of the European Parliament and of the Council of 17 July 2000 establishing a system for the identification and registration of bovine animals and regarding the labelling of beef and beef products (OJ L 204, 11.8.2000, p. 1).
Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules (OJ L 165, 30.4.2004, p. 1).
Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods (OJ L 404, 30.12.2006, p. 26).
Council Directive 89/108/EEC of 21 December 1988 on the approximation of the laws of the Member States relating to quick-frozen foodstuffs for human consumption (OJ L 40, 11.2.1999, p. 34).