EUR-Lex - 31979L0608 - EN

EUR-Lex - 31979L0608 - EN Avis juridique important | Commission Directive 79/608/EEC of 7 June 1979 fixing standard rates of yield for certain inward processing operations Official Journal L 170 , 09/07/1979 P. 0005 - 0020 Spanish special edition: Chapter 02 Volume 6 P. 0020 Portuguese special edition Chapter 02 Volume 6 P. 0020 ++++ COMMISSION DIRECTIVE OF 7 JUNE 1979 FIXING STANDARD RATES OF YIELD FOR CERTAIN INWARD PROCESSING OPERATIONS ( 79/608/EEC ) THE COMMISSION OF THE EUROPEAN COMMUNITIES , HAVING REGARD TO THE TREATY ESTABLISHING THE EUROPEAN ECONOMIC COMMUNITY , HAVING REGARD TO COUNCIL DIRECTIVE 69/73/EEC OF 4 MARCH 1969 ON THE HARMONIZATION OF PROVISIONS LAID DOWN BY LAW , REGULATION OR ADMINISTRATIVE ACTION IN RESPECT OF INWARD PROCESSING ( 1 ) , AS LAST AMENDED BY DIRECTIVE 76/119/EEC ( 2 ) , AND IN PARTICULAR ARTICLE 12 THEREOF , WHEREAS THE SAID ARTICLE 12 PROVIDES THAT STANDARD RATES OF YIELD WHICH ARE TO BE APPLIED TO ALL UNDERTAKINGS ENGAGED IN A PARTICULAR TYPE OF PROCESSING MAY BE FIXED ON THE BASIS OF DATA PREVIOUSLY ASCERTAINED , WHERE CIRCUMSTANCES SO WARRANT , AND IN PARTICULAR AS REGARDS PROCESSING CUSTOMARILY CARRIED OUT UNDER CLEARLY DEFINED TECHNICAL CONDITIONS IN RELATION TO GOODS OF SUBSTANTIALLY UNIFORM CHARACTERISTICS RESULTING IN THE PRODUCTION OF COMPENSATING PRODUCTS OF SUBSTANTIALLY UNIFORM QUALITY ; WHEREAS A DETAILED EXAMINATION HAS MADE IT POSSIBLE TO SET APART A CERTAIN NUMBER OF OPERATIONS FOR WHICH THE CONDITIONS OF ARTICLE 12 OF THE ABOVEMENTIONED DIRECTIVE ARE FULFILLED , BOTH AS REGARDS THE TECHNICAL CONDITIONS UNDER WHICH THEY ARE CARRIED OUT AND AS REGARDS THE UNIFORM CHARACTERISTICS OF THE GOODS WHICH ARE THE SUBJECT OF THE OPERATIONS AND THE PRODUCTS OBTAINED THEREFROM ; WHEREAS STANDARD RATES OF YIELD HAVE THEREFORE ALREADY BEEN FIXED FOR CERTAIN INWARD PROCESSING OPERATIONS BY COMMISSION DIRECTIVE 72/108/EEC OF 1 FEBRUARY 1972 FIXING STANDARD RATES OF YIELD FOR CERTAIN INWARD PROCESSING OPERATIONS ( 3 ) , AS AMENDED BY DIRECTIVES 76/681/EEC ( 4 ) AND 78/77/EEC ( 5 ) ; WHEREAS IT IS NOW POSSIBLE TO FIX STANDARD RATES OF YIELD FOR CERTAIN OTHER INWARD PROCESSING OPERATIONS ; WHEREAS THE TEXT OF DIRECTIVE 78/77/EEC AS PUBLISHED IN THE OFFICIAL JOURNAL OF THE EUROPEAN COMMUNITIES CONTAINS CERTAIN ERRORS WHICH MUST BE CORRECTED ; WHEREAS , IN THE INTERESTS OF CLARITY , HAVING IN MIND THE COUNCIL RESOLUTION OF 26 NOVEMBER 1974 ON THE CODIFICATION OF LEGAL ACTS ( 6 ) , THE TEXT OF DIRECTIVE 72/108/EEC AS A WHOLE SHOULD BE BROUGHT UP TO DATE , SO THAT NOT ONLY THOSE PARTS WHICH ARE TO BE OR HAVE BEEN AMENDED BUT ALSO THOSE PARTS WHICH REMAIN UNCHANGED MAY BE INCLUDED IN ONE TEXT ; WHEREAS , THEREFORE , THE ARTICLES OF AND ANNEXES TO THE SAID DIRECTIVE 72/108/EEC , AS AMENDED BY DIRECTIVES 76/681/EEC AND 78/77/EEC , SHOULD BE REPLACED BY THE ARTICLES AND ANNEX SET OUT IN THIS DIRECTIVE , WHICH COMPRISE ALL THE PROVISIONS WITH WHICH THE MEMBER STATES MUST COMPLY ; WHEREAS THE MEASURES PROVIDED FOR IN THIS DIRECTIVE ARE IN ACCORDANCE WITH THE OPINION OF THE COMMITTEE FOR CUSTOMS PROCESSING ARRANGEMENTS ,

ARTICLE 5 THIS DIRECTIVE IS ADDRESSED TO THE MEMBER STATES . DONE AT BRUSSELS , 7 JUNE 1979 . FOR THE COMMISSION ETIENNE DAVIGNON MEMBER OF THE COMMISSION ( 1 ) OJ NO L 58 , 8 . 3 . 1969 , P . 1 . ( 2 ) OJ NO L 24 , 30 . 1 . 1976 , P . 58 . ( 3 ) OJ NO L 45 , 21 . 2 . 1972 , P . 10 . ( 4 ) OJ NO L 231 , 21 . 8 . 1976 , P . 15 . ( 5 ) OJ NO L 25 , 31 . 1 . 1978 , P . 52 . ( 6 ) OJ NO C 20 , 28 . 1 . 1975 , P . 1 . ANNEX IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION 04.05 A I B ) EGGS IN SHELL04.05 B I A ) 21 . EGGS , NOT IN SHELL , LIQUID OR FROZEN86 OR 04.05 B I B ) 1 AND 22 . ( A ) EGG YOLKS , LIQUID OR FROZEN33 AND EX 35.02 A II A ) 2 ( B ) OVALBUMIN , LIQUID OR FROZEN53 OR 04.05 B I A ) 13 . EGGS , NOT IN SHELL , DRIED22,1 OR 04.05 B I B ) 34 . ( A ) EGG YOLKS , DRIED15,4 AND EX 35.02 A II A ) 1 ( B ) 1 . OVALBUMIN , DRIED ( IN CRYSTALS ) 7,4 OR EX 35.02 A II A ) 12 . OVALBUMIN , DRIED ( IN ANOTHER FORM - FOR EXAMPLE LEAVES , FLAKES , POWDER , ETC . ) 6,5 04.05 B I A ) 2EGGS , NOT IN SHELL , LIQUID OR FROZEN04.05 B I A ) 1EGGS , NOT IN SHELL , DRIED25,7 04.05 B I B ) 1 AND 2EGG YOLKS , LIQUID OR FROZEN04.05 B I B ) 3EGG YOLKS , DRIED46,6 EX 10.01 ACOMMON WHEAT11.02 B II A ) 1 . WHEAT , HULLED ( SHELLED OR HUSKED ) WHETHER OR NOT SLICED OR KIBBLED ( 2)98,04 OR 11.07 A I A ) 2 . MALT , UNROASTED , OBTAINED FROM WHEAT , IN THE FORM OF FLOUR56,18 OR 11.07 A I B ) 3 . MALT , UNROASTED , OBTAINED FROM WHEAT , IN FORMS OTHER THAN FLOUR75,19 OR 11.08 A III4 . ( A ) WHEAT STARCH45,46 AND 11.09 ( B ) GLUTEN7,5 10.01 BDURUM WHEAT19.03 B IMACARONI , SPAGHETTI AND SIMILAR PRODUCTS CONTAINING NO EGGS AND NO COMMON WHEAT FLOUR OR MEAL , WITH ASH CONTENT IN THE DRY MATTER OF : IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION 10.01 B ( CONTINUED ) 1 . LESS THAN 0,95 % BY WEIGHT : EX 19.03 B I ( A ) MACARONI , SPAGHETTI AND SIMILAR PRODUCTS59,88 AND EX 23.02 A II ( B ) COARSE FLOUR15 AND EX 23.02 A II ( C ) BRAN OR BRAN FLOUR20 OR 2 . 0,95 % OR MORE BUT LESS THAN 1,30 % BY WEIGHT : EX 19.03 B I ( A ) MACARONI , SPAGHETTI AND SIMILAR PRODUCTS66,67 AND EX 23.02 A II ( B ) COARSE FLOUR8 AND EX 23.02 A II ( C ) BRAN OR BRAN FLOUR20 OR 3 . 1,30 % OR MORE BY WEIGHT : EX 19.03 B I ( A ) MACARONI , SPAGHETTI AND SIMILAR PRODUCTS75,19 AND EX 23.02 A II ( B ) BRAN OR BRAN FLOUR19 10.02RYE11.02 D IIRYE NOT OTHERWISE WORKED THAN KIBBLED98,04 10.03BARLEY11.01 C ( I ) 1 . BARLEY FLOUR , OF AN ASH CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 0,9 % BY WEIGHT AND OF A CRUDE FIBRE CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 0,9 % BY WEIGHT66,67 OR 11.02 A III ( A ) 2 . BARLEY GROATS AND MEAL , OF AN ASH CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 1 % BY WEIGHT AND OF A CRUDE FIBRE CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 0,9 % BY WEIGHT64,52

OR 11.02 B I A ) 1 ( AA ) 3 . HULLED ( SHELLED OR HUSKED ) BARLEY , OF AN ASH CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 1 % BY WEIGHT AND OF A CRUDE FIBRE CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 0,9 % BY WEIGHT ( 2)66,67 OR 11.02 B I B ) 1 ( AA ) 4 . HULLED AND SLICED OR KIBBLED BARLEY , OF AN ASH CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 1 % BY WEIGHT AND OF A CRUDE FIBRE CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 0,9 % BY WEIGHT ( " GRUETZE " OR " GRUTTEN " ) ( 2)66,67 IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION 10.03 ( CONTINUED ) OR 11.02 C III ( A ) 5 . PEARLED BARLEY ( 3 ) , OF AN ASH CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 1 % BY WEIGHT ( WITHOUT TALC ) - FIRST CATEGORY50,00 OR 11.02 C III ( B ) 6 . PEARLED BARLEY ( 3 ) , OF AN ASH CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 1 % BY WEIGHT ( WITHOUT TALC ) - SECOND CATEGORY62,50 OR 11.07 A II A ) 7 . MALT , UNROASTED , OTHER THAN OBTAINED FROM WHEAT , IN THE FORM OF FLOUR56,18 OR 11.07 A II B ) 8 . MALT , UNROASTED , OTHER THAN OBTAINED FROM WHEAT , IN FORMS OTHER THAN FLOUR75,19 OR 11.07 B9 . MALT , ROASTED64,52 10.04OATS11.01 D ( I ) 1 . OAT FLOUR , OF AN ASH CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 2,3 % BY WEIGHT , OF A CRUDE FIBRE CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 1,8 % BY WEIGHT , OF A MOISTURE CONTENT NOT EXCEEDING 11 % BY WEIGHT AND OF WHICH THE PEROXYDASE IS VIRTUALLY INACTIVATED55,56 OR 11.02 A IV ( A ) 2 . OAT GROATS AND MEAL , OF AN ASH CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 2,3 % BY WEIGHT , OF A TEGUMENT CONTENT NOT EXCEEDING 0,1 % BY WEIGHT , OF A MOISTURE CONTENT NOT EXCEEDING 11 % BY WEIGHT AND OF WHICH THE PEROXYDASE IS VIRTUALLY INACTIVATED55,56 OR 11.02 B I A ) 2 AA ) 3 . CLIPPED OATS98,04 OR 11.02 B I A ) 2 BB ) ( 11 ) 4 . HULLED ( SHELLED OR HUSKED ) OATS , OF AN ASH CONTENT REFERRED TO DRY MATTER , NOT EXCEEDING 2,3 % BY WEIGHT , OF A TEGUMENT CONTENT NOT EXCEEDING 0,5 % BY WEIGHT , OF A MOISTURE CONTENT NOT EXCEEDING 11 % BY WEIGHT AND OF WHICH THE PEROXYDASE IS VIRTUALLY INACTIVATED ( 2)62,50 OR 11.02 B I B ) 2 ( AA ) 5 . HULLED AND SLICED OR KIBBLED OATS , OF AN ASH CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 2,3 % BY WEIGHT , OF A TEGUMENT CONTENT NOT EXCEEDING 0,1 % BY WEIGHT , OF A MOISTURE CONTENT NOT EXCEEDING 11 % BY WEIGHT AND OF WHICH THE PEROXYDASE IS VIRTUALLY INACTIVATED ( " GRUETZE " OR " GRUTTEN " ) ( 2)58,82 OR 11.02 C IV6 . PEARLED OATS ( 3)98,04 IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION 10.04 ( CONTINUED ) OR 11.02 E I B ) 2 ( AA ) 7 . FLAKED OATS , OF AN ASH CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 2,3 % BY WEIGHT , OF A TEGUMENT CONTENT NOT EXCEEDING 0,1 % BY WEIGHT , OF A MOISTURE CONTENT NOT EXCEEDING 12 % BY WEIGHT , AND OF WHICH THE PEROXYDASE IS VIRTUALLY INACTIVATED50,00

OR 11.02 E I B ) 2 ( BB ) 8 . FLAKED OATS , OF AN ASH CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 2,3 % BY WEIGHT , OF A TEGUMENT CONTENT EXCEEDING 0,1 % BUT NOT EXCEEDING 1,5 % BY WEIGHT , OF A MOISTURE CONTENT NOT EXCEEDING 12 % BY WEIGHT AND OF WHICH THE PEROXYDASE IS VIRTUALLY INACTIVATED62,50 OR 11.02 E I B ) 2 ( CC ) 9 . FLAKED OATS NOT INCLUDED UNDER SUBHEADINGS 11.02 E I B ) 2 ( AA ) AND 11.02 E I B ) 2 ( BB ) 98,04 10.05 BMAIZE , OTHER11.01 E ( I ) 1 . MAIZE FLOUR , OF A FAT CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 1,3 % BY WEIGHT AND OF A CRUDE FIBRE CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 0,8 % BY WEIGHT71,43 OR 11.01 E ( II ) 2 . MAIZE FLOUR , OF A FAT CONTENT , REFERRED TO DRY MATTER , EXCEEDING 1,3 % BUT NOT EXCEEDING 1,7 % BY WEIGHT AND OF A CRUDE FIBRE CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 1 % BY WEIGHT98,04 OR 11.02 A V ( A ) 3 . MAIZE GROATS AND MEAL , OF A FAT CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 0,9 % BY WEIGHT AND A CRUDE FIBRE CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 0,6 % BY WEIGHT ( 4)55,56 OR 11.02 A V ( B ) 4 . MAIZE GROATS AND MEAL , OF A FAT CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 1,3 % BY WEIGHT AND OF A CRUDE FIBRE CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 0,8 % BY WEIGHT ( 4)71,43 OR 11.02 A V ( C ) 5 . MAIZE GROATS AND MEAL , OF A FAT CONTENT , REFERRED TO DRY MATTER , EXCEEDING 1,3 % BY WEIGHT BUT NOT EXCEEDING 1,7 % BY WEIGHT AND OF A CRUDE FIBRE CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 1 % BY WEIGHT ( 4 ) IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION 10.05 B ( CONTINUED ) OR 11.02 E II C ) ( 1 ) 6 . FLAKED MAIZE , OF A FAT CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 0,9 % BY WEIGHT , AND OF A CRUDE FIBRE CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 0,7 % BY WEIGHT62,50 OR 11.02 E II C ) ( 2 ) 7 . FLAKED MAIZE , OF A FAT CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 1,3 % BY WEIGHT , AND OF A CRUDE FIBRE CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 0,8 % BY WEIGHT76,92 OR 11.02 E II C ) ( 3 ) 8 . FLAKED MAIZE , OF A FAT CONTENT , REFERRED TO DRY MATTER , EXCEEDING 1,3 % BUT NOT EXCEEDING 1,7 % BY WEIGHT AND OF A CRUDE FIBRE CONTENT , REFERRED TO DRY MATTER , NOT EXCEEDING 1 % BY WEIGHT90,91 OR 11.08 A I9 . MAIZE STARCH62,11 AND THE PRODUCTS SHOWN UNDER POINT 4 BELOW OR 17.02 B I A ) OR 17.02 B II A ) 10 . GLUCOSE IN THE FORM OF WHITE CRYSTALLINE POWDER , WHETHER OR NOT AGGLOMERATED47,62 AND THE PRODUCTS SHOWN UNDER POINT 14 BELOW OR 17.02 B I B ) OR 17.02 B II B ) 11 . GLUCOSE , OTHER THAN GLUCOSE IN THE FORM OF WHITE CRYSTALLINE POWDER , WHETHER OR NOT AGGLOMERATED62,11 AND THE PRODUCTS SHOWN UNDER POINT 14 BELOW OR EX 29.04 C III A ) OR EX 38.19 T I12 . D-GLUCITOL ( SORBITOL ) IN AQUEOUS SOLUTION : ( A ) NC 70 % 65,79 ( 5 ) AND THE PRODUCTS SHOWN UNDER POINT 14 BELOW OR ( B ) C 70 % 58,14 ( 6 ) AND THE PRODUCTS SHOWN UNDER POINT 14 BELOW

OR EX 29.04 C III B ) OR EX 38.19 T II13 . D-GLUCITOL ( SORBITOL ) IN POWDER40,82 AND THE PRODUCTS SHOWN UNDER POINT 14 BELOW 14 . ADDITIONAL PRODUCTS OBTAINED FROM PROCESSING IMPORTED GOODS INTO THE COMPENSATING PRODUCTS SHOWN UNDER POINTS 9 TO 13 ABOVE : EX 15.07 ( A ) MAIZE OIL2,9 AND EX 23.04 B ( B ) MAIZE MEAL3,2 AND IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION 10.05 B ( CONTINUED ) 23.03 A II ( C ) 1 . RESIDUES FROM THE MANUFACTURE OF STARCH FROM MAIZE ( EXCLUDING CONCENTRATED STEEPING LIQUORS ) , OF A PROTEIN CONTENT , CALCULATED ON THE DRY PRODUCT NOT EXCEEDING 40 % BY WEIGHT24 OR 2 . RESIDUES FROM THE MANUFACTURE OF STARCH FROM MAIZE ( EXCLUDING CONCENTRATED STEEPING LIQUORS ) , OF A PROTEIN CONTENT , CALCULATED ON THE DRY PRODUCT : 23.02 A II ( A ) NOT EXCEEDING 40 % BY WEIGHT19,5 AND 23.03 A I ( B ) EXCEEDING 40 % BY WEIGHT4,5 10.06 A I A ) ROUND GRAIN PADDY RICE10.06 A II A ) ROUND GRAIN HUSKED RICE80 10.06 A I A ) ROUND GRAIN PADDY RICE10.06 B I A ) ROUND GRAIN SEMI-MILLED RICE : 1 . NON-PARBOILED63 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN7 10.06 CAND BROKEN RICE10 2 . PARBOILED68 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN6 10.06 CAND BROKEN RICE6 10.06 A I A ) ROUND GRAIN PADDY RICE10.06 B II A ) ROUND GRAIN WHOLLY MILLED RICE : 1 . NON-PARBOILED60 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN8 10.06 CAND BROKEN RICE12 2 . PARBOILED65 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN8 10.06 CAND BROKEN RICE7 10.06 A I B ) LONG GRAIN PADDY RICE10.06 A II B ) LONG GRAIN HUSKED RICE80 IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION 10.06 A I B ) LONG GRAIN PADDY RICE OF THE QUALITY : 10.06 B I B ) LONG GRAIN SEMI-MILLED RICE : 1 . SPANISH MEDIUM , URUGUAY SELECTION , BLUEROSE , ARKROSE , CALROSE , GULFROSE , MAGNOLIA , NORTHROSE , ZENITH , NATO , SOCALLED CAROLINA OF SOUTH AMERICA AND USA MEDIUM1 . NON-PARBOILED65 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN5 10.06 CAND BROKEN RICE10 2 . PARBOILED67 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN7 10.06 CAND BROKEN RICE6 2 . BELLE PATNA , BLUE BELLE , BLUE BONNET , STAR BONNET AND USA LONG GRAIN1 . NON-PARBOILED58 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN7 10.06 CAND BROKEN RICE15 2 . PARBOILED64 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN8 10.06 CAND BROKEN RICE8 3 . OTHER QUALITIES1 . NON-PARBOILED58 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN6 10.06 CAND BROKEN RICE16 2 . PARBOILED62 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN9 10.06 CAND BROKEN RICE9 IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION 10.06 A I B ) LONG GRAIN PADDY RICE OF THE QUALITY : 10.06 B II B ) LONG GRAIN WHOLLY MILLED RICE : 1 . SPANISH MEDIUM , URUGUAY SELECTION , BLUEROSE , ARKROSE , CALROSE , GULFROSE , MAGNOLIA , NORTHROSE , ZENITH , NATO , SOCALLED CAROLINA OF SOUTH AMERICA AND USA MEDIUM1 . NON-PARBOILED63

11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN6 10.06 CAND BROKEN RICE11 2 . PARBOILED65 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN8 10.06 CAND BROKEN RICE7 2 . BELLE PATNA , BLUE BELLE , BLUE BONNET , STAR BONNET AND USA LONG GRAIN1 . NON-PARBOILED55 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN9 10.06 CAND BROKEN RICE16 2 . PARBOILED60 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN10 10.06 CAND BROKEN RICE10 3 . OTHER QUALITIES1 . NON-PARBOILED52 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN9 10.06 CAND BROKEN RICE19 2 . PARBOILED58 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN11 10.06 CAND BROKEN RICE11 IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION 10.06 A II A ) ROUND GRAIN HUSKED RICE10.06 B I A ) ROUND GRAIN SEMI-MILLED RICE : 1 . NON-PARBOILED81 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN9 10.06 CAND BROKEN RICE10 2 . PARBOILED84 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN8 10.06 CAND BROKEN RICE8 10.06 A II A ) ROUND GRAIN HUSKED RICE10.06 B II A ) ROUND GRAIN WHOLLY MILLED RICE : 1 . NON-PARBOILED77 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN11 10.06 CAND BROKEN RICE12 2 . PARBOILED80 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN10 10.06 CAND BROKEN RICE10 10.06 A II B ) LONG GRAIN HUSKED RICE OF THE QUALITY : 10.06 B I B ) LONG GRAIN SEMI-MILLED RICE : 1 . SPANISH MEDIUM , URUGUAY SELECTION , BLUEROSE , ARKROSE , CALROSE , GULFROSE , MAGNOLIA , NORTHROSE , ZENITH , NATO , SOCALLED CAROLINA OF SOUTH AMERICA AND USA MEDIUM1 . NON-PARBOILED84 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN6 10.06 CAND BROKEN RICE10 2 . PARBOILED86 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN7 10.06 CAND BROKEN RICE7 IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION 10.06 A II B ) ( CONTINUED ) 2 . BELLE PATNA , BLUE BELLE , BLUE BONNET , STAR BONNET AND USA LONG GRAIN1 . NON-PARBOILED76 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN9 10.06 CAND BROKEN RICE15 2 . PARBOILED86 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN7 10.06 CAND BROKEN RICE7 3 . OTHER QUALITIES1 . NON-PARBOILED71 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN9 10.06 CAND BROKEN RICE20 2 . PARBOILED82 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN9 10.06 CAND BROKEN RICE9 10.06 A II B ) LONG GRAIN HUSKED RICE OF THE QUALITY : 10.06 B II B ) LONG GRAIN WHOLLY MILLED RICE : 1 . SPANISH MEDIUM , URUGUAY SELECTION , BLUEROSE , ARKROSE , CALROSE , GULFROSE , MAGNOLIA , NORTHROSE , ZENITH , NATO , SOCALLED CAROLINA OF SOUTH AMERICA AND USA MEDIUM1 . NON-PARBOILED77 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN11 10.06 CAND BROKEN RICE12 2 . PARBOILED81 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN9 10.06 CAND BROKEN RICE10 IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION

10.06 A II B ) ( CONTINUED ) 2 . BELLE PATNA , BLUE BELLE , BLUE BONNET , STAR BONNET AND USA LONG GRAIN1 . NON-PARBOILED73 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN10 10.06 CAND BROKEN RICE17 2 . PARBOILED83 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN8 10.06 CAND BROKEN RICE9 3 . OTHER QUALITIES1 . NON-PARBOILED67 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN11 10.06 CAND BROKEN RICE22 2 . PARBOILED78 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN11 10.06 CAND BROKEN RICE11 10.06 A II B ) LONG GRAIN HUSKED RICEEX 21.07 A IIPRE-COOKED RICE ( 7)57,47 10.06 B I A ) ROUND GRAIN SEMI-MILLED RICE10.06 B II A ) ROUND GRAIN WHOLLY MILLED RICE : 1 . NON-PARBOILED95 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN2 10.06 CAND BROKEN RICE3 2 . PARBOILED97 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN1 10.06 CAND BROKEN RICE2 IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION 10.06 B I B ) LONG GRAIN SEMI-MILLED RICE OF THE QUALITY : 10.06 B IILONG GRAIN WHOLLY MILLED RICE : 1 . SPANISH MEDIUM , URUGUAY SELECTION , BLUEROSE , ARKROSE , CALROSE , GULFROSE , MAGNOLIA , NORTHROSE , ZENITH , NATO , SOCALLED CAROLINA OF SOUTH AMERICA AND USA MEDIUM1 . NON-PARBOILED93 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN2 10.06 CAND BROKEN RICE5 2 . PARBOILED96 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN2 10.06 CAND BROKEN RICE2 2 . BELLE PATNA , BLUE BELLE , BLUE BONNET , STAR BONNET AND USA LONG GRAIN1 . NON-PARBOILED92 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN3 10.06 CAND BROKEN RICE5 2 . PARBOILED95 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN2 10.06 CAND BROKEN RICE3 3 . OTHER QUALITIES1 . NON-PARBOILED91 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN3 10.06 CAND BROKEN RICE6 2 . PARBOILED94 11.01 F OR EX 23.02 A IAND RICE FLOUR OR BRAN3 10.06 CAND BROKEN RICE3 10.06 B IIWHOLLY MILLED RICE10.06 B IIWHOLLY MILLED RICE , POLISHED , GLAZED OR PACKED100 IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION 10.06 B II A ) ROUND GRAIN WHOLLY MILLED RICEEX 19.05 B " PUFFED RICE " 60,61 10.06 B II B ) LONG GRAIN WHOLLY MILLED RICEEX 21.07 A IIPRE-COOKED RICE ( 7)84 10.06 CBROKEN RICE11.01 F1 . RICE FLOUR94,34 OR 11.02 A VI2 . RICE GROATS AND MEAL94,34 OR 11.02 E II D ) 13 . RICE , FLAKED94,34 OR 11.08 A II4 . RICE STARCH65,79 11.08 A IVPOTATO STARCHEX 29.04 C III A ) OR EX 38.19 T I1 . D-GLUCITOL ( SORBITOL ) IN AQUEOUS SOLUTION : ( A ) NC 70 % 105,92 ( 8 ) OR ( B ) C 70 % 93,61 ( 9 ) OR EX 29.04 C III B ) OR EX 38.19 T II2 . D-GLUCITOL ( SORBITOL ) IN POWDER65,72 11.08 A VSAGO STARCHEX 29.04 C III A ) OR EX 38.19 T I1 . D-GLUCITOL ( SORBITOL ) IN AQUEOUS SOLUTION : ( A ) NC 70 % 105,92 ( 10 ) OR ( B ) C 70 % 93,61 ( 11 ) OR EX 29.02 C III B ) OR EX 38.19 T II2 . D-GLUCITOL ( SORBITOL ) IN POWDER65,72 EX 11.08 A VMANIOC STARCHEX 29.04 C III A ) OR EX 38.19 T I1 . D-GLUCITOL ( SORBITOL ) IN AQUEOUS SOLUTION :

( A ) NC 70 % 105,92 ( 12 ) OR ( B ) C 70 % 93,61 ( 13 ) IMPORTED GOODSCOMPENSATING PRODUCTSQUANTITY OF COMPENSATING PRODUCTS FOR EACH 100 KG OF IMPORTED GOODS ( KG ) 123 CCT HEADING NODESCRIPTIONCODE ( 1)DESCRIPTION EX 11.08 A V ( CONTINUED ) OR EX 29.04 C III B ) OR EX 38.19 T II2 . D-GLUCITOL ( SORBITOL ) IN POWDER65,72 EX 17.01 AWHITE SUGAR29.04 C II1 . ( A ) D-MANNITOL ( MANNITOL ) 16,06 AND EX 29.04 C III A ) OR EX 38.19 T I ( B ) D-GLUCITOL ( SORBITOL ) 111,83 ( 14 ) OR 29.04 C II2 . ( A ) D-MANNITOL ( MANNITOL ) 16,06 AND EX 29.04 C III B ) OR EX 38.19 T II ( B ) D-GLUCITOL ( SORBITOL ) IN POWDER78,28 17.03MOLASSES21.06 A II A ) 1 . DRIED BAKERS' YEASTS23,53 ( 15 ) OR 21.06 A II B ) 2 . OTHER BAKERS' YEASTS80 ( 16 ) ( 1 ) THE SUBHEADINGS IN THIS COLUMN CORRESPOND TO THOSE IN THE COMMON CUSTOMS TARIFF . WHEN FURTHER SUBDIVISION HAS BEEN NECESSARY THIS IS SHOWN IN BRACKETS ( ) . THESE SUBDIVISIONS CORRESPOND TO THOSE USED IN THE REGULATIONS FIXING EXPORT REFUNDS . ( 2 ) HULLED GRAINS ARE GRAINS CORRESPONDING TO THE DEFINITION GIVEN IN THE ANNEX TO REGULATION ( EEC ) NO 821/68 ( OJ NO L 149 , 29 . 6 . 1968 , P . 46 ) . ( 3 ) PEARLED GRAINS ARE GRAINS CORRESPONDING TO THE DEFINITION GIVEN IN THE ANNEX TO REGULATION ( EEC ) NO 821/68 ( OJ NO L 149 , 29 . 6 . 1968 , P . 46 ) . ( 4 ) THIS CONCERNS MAIZE GROATS AND MEAL :

• OF WHICH A PERCENTAGE NOT EXCEEDING 30 % BY WEIGHT PASSES THROUGH A SIEVE WITH AN APERTURE OF 315 MICROMETRES . OR
• OF WHICH A PERCENTAGE NOT EXCEEDING 5 % BY WEIGHT PASSES THROUGH A SIEVE WITH AN APERTURE OF 150 MICROMETRES . ( 5 ) FOR D-GLUCITOL NC OF A CONCENTRATION OTHER THAN 70 % THE QUANTITY TO BE SHOWN IS 46,1 KG OF D-GLUCITOL PER 100 KG OF MAIZE . ( 6 ) FOR D-GLUCITOL C OF A CONCENTRATION OTHER THAN 70 % THE QUANTITY TO BE SHOWN IS 40,7 KG OF D-GLUCITOL ANHYDRATE PER 100 KG OF MAIZE . ( 7 ) PRE-COOKED RICE IS CONSTITUTED BY BLEACHED RICE IN GRAINS UNDERGOING A PRE-COOKING AND PARTIAL DEHYDRATION INTENDED TO FACILITATE FINAL COOKING . ( 8 ) FOR D-GLUCITOL NC OF A CONCENTRATION OTHER THAN 70 % THE QUANTITY SHOWN IS 74,1 KG OF D-GLUCITOL ANHYDRATE PER 100 KG OF POTATO STARCH . ( 9 ) FOR D-GLUCITOL C OF A CONCENTRATION OTHER THAN 70 % THE QUANTITY TO BE SHOWN IS 65,5 KG OF D-GLUCITOL ANHYDRATE PER 100 KG OF POTATO STARCH . ( 10 ) FOR D-GLUCITOL NC OF A CONCENTRATION OTHER THAN 70 % THE QUANTITY TO BE SHOWN IS 74,1 KG OF D-GLUCITOL ANHYDRATE PER 100 KG OF SAGO STARCH . ( 11 ) FOR D-GLUCITOL C OF A CONCENTRATION OTHER THAN 70 % THE QUANTITY TO BE SHOWN IS 65,5 KG OF D-GLUCITOL ANHYDRATE PER 100 KG OF SAGO STARCH . ( 12 ) FOR D-GLUCITOL NC OF A CONCENTRATION OTHER THAN 70 % THE QUANTITY TO BE SHOWN IS 74,1 KG OF D-GLUCITOL ANHYDRATE PER 100 KG OF MANIOC STARCH . ( 13 ) FOR D-GLUCITOL C OF A CONCENTRATION OTHER THAN 70 % THE QUANTITY TO BE SHOWN IS 65,5 KG OF D-GLUCITOL ANHYDRATE PER 100 KG OF MANIOC STARCH . ( 14 ) FOR D-GLUCITOL C OF A CONCENTRATION OTHER THAN 70 % THE QUANTITY TO BE SHOWN IS 78,3 KG OF D-GLUCITOL ANHYDRATE PER 100 KG OF WHITE SUGAR .

( 15 ) YIELD FIXED FOR BAKERS' YEAST WITH A CONTENT IN THE DRY MATTER OF 95 % OBTAINED FROM SUGAR BEET MOLASSES BROUGHT TO 48 % OF TOTAL SUGAR , OR OF CANE MOLASSES BROUGHT TO 52 % OF TOTAL SUGAR . FOR BAKERS' YEASTS WITH A DIFFERENT CONTENT IN THE DRY MATTER , THE QUANTITY TO BE SHOWN IS 22,4 KG OF YEAST ANHYDRATE PER 100 KG OF BEET MOLASSES BROUGHT TO 48 % OF TOTAL SUGAR OR OF CANE MOLASSES BROUGHT TO 52 % OF TOTAL SUGAR . ( 16 ) YIELD FIXED FOR BAKERS' YEAST CONTENT IN THE DRY MATTER OF 28 % OBTAINED FROM BEET MOLASSES BROUGHT TO 48 % OF TOTAL SUGAR , OR OF CANE MOLASSES BROUGHT TO 52 % OF TOTAL SUGAR . FOR BAKERS' YEASTS WITH A DIFFERENT CONTENT IN THE DRY MATTER , THE QUANTITY TO BE SHOWN IS 22,4 KG OF YEAST ANHYDRATE PER 100 KG OF BEET MOLASSES BROUGHT TO 48 % OF TOTAL SUGAR OR OF CANE MOLASSES BROUGHT TO 52 % OF TOTAL SUGAR .