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Commission Regulation (EEC) No 1764/86 of 27 May 1986 laying down minimum quality requirements for products processed from tomatoes under the production aid scheme

EU Regulation No 1764/1986 · Adopted 27 May 1986 · Extends to United Kingdom

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F1Commission Regulation (EEC) No 1764/86

of 27 May 1986

laying down minimum quality requirements for products processed from tomatoes under the production aid scheme

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European Economic Community,

Having regard to Council Regulation (EEC) No 426/86 of 24 February 1986 on the common organization of the market in products processed from fruit and vegetablesf1, and in particular Article 6 (4) thereof,

Whereas Article 2 (1) of Regulation (EEC) No 426/86 provides for a system of production aid for certain products; whereas Article 6 (1) (b) of the Regulation lays down that aid shall be paid only for products which meet minimum quality standards to be laid down;

Whereas the aim of such quality requirements is to avoid production of products for which no demand exists or products which would create distortion of the market; whereas the requirements must be based on traditional fair manufacturing procedures;

Whereas with a view to implementing the production aid system this Regulation must be applied in conjunction with Commission Regulation (EEC) No 1599/84 of 5 June 1984 laying down detailed rules for the application of production aid for products processed from fruit and vegetablesf2, as last amended by Regulation (EEC) No 1155/86f3, in particular as regards examination of the processed products;

Whereas the quality requirements laid down in this Regulation are measures for implementing the production aid system; whereas quality requirements for the marketing of the products are not yet established by the Community; whereas national requirements to that end may continue to be applied by the Member States, provided they are compatible with the provisions of the Treaty on the free movement of goods;

Whereas the Management Committee for Products Processed from Fruit and Vegetables has not delivered an opinion within the time limit set by its Chairman,

HAS ADOPTED THIS REGULATION:

Annotations to the whole text

Textual amendments

F1

Substituted by Commission Regulation (EC) No 1593/98 of 23 July 1998 amending Regulation (EEC) No 1764/86 as regards the minimum quality requirements for products processed from tomatoes under the production aid scheme.

Footnotes

f1

OJ No L 49, 27. 2. 1986, p. 1.

f2

OJ No L 152, 8. 6. 1984, p. 16.

f3

OJ No L 105, 22. 4. 1986, p. 24.

Contents

  1. 1Article 1
  2. 2Article 2
  3. Title I: Requirements for peeled and unpeeled tomatoes
  4. 3Article 3
  5. 4Article 4
  6. 5Article 5
  7. 6Article 6
  8. 7Article 7
  9. Title II: Requirements for tomato juice and tomato concentrate
  10. 8Article 8
  11. 9Article 9
  12. 10Article 10
  13. Title III: Requirements for tomato flakes
  14. 11Article 11
  15. 12Article 12
  16. Title IV: Requirements as to containers and verification
  17. 13Article 13
  18. 14Article 14
  19. 15Article 15
  20. 16Article 16
  21. Signature
  22. Annex
  23. DRY WEIGHT CONTENT
  24. 1Principle
  25. Apparatus
  26. 2.1Division 2.1
  27. 2.2Division 2.2
  28. 2.3Air-drying installation.
  29. 2.4Division 2.4
  30. 2.5Division 2.5
  31. 2.6Division 2.6
  32. 2.7Division 2.7
  33. 2.8Division 2.8
  34. 2.9Division 2.9
  35. Procedure
  36. 3.1Division 3.1
  37. 3.2Division 3.2
  38. 3.3Division 3.3
  39. 3.4Division 3.4
  40. 3.5Division 3.5
  41. 3.6Division 3.6
  42. 3.6.1Division 3.6.1
  43. 3.6.2Division 3.6.2
  44. 3.6.3Division 3.6.3
  45. 3.7Place the partially dried samples in a vacuum drying oven, with the dishes resting directly on the shelf.
  46. 3.8Division 3.8
  47. 3.9Division 3.9
  48. 4Expression of results
  49. 5Natural total solids
  50. NATURAL TOTAL SOLUBLE SOLIDS
  51. 1Definition
  52. 2Principle
  53. 3Apparatus
  54. 3.1Refractometer, having a graduated scale showing the refractive index and accurate to 0,0005. The refractometer must be set to show a refractive index of 1,3330 for distilled water at 20 °C. It must also be set, for prisms or standard solution, to show a refractive index of 1,3920,
  55. 3.2Division 3.2
  56. 3.3Division 3.3
  57. 3.4Division 3.4
  58. Procedure
  59. 4.1Preparation of the test solution
  60. 4.2Analysis
  61. 4.3Number of determination
  62. Expression of results
  63. 5.1Corrections
  64. 5.2Procedure for calculating the soluble solids content
  65. 5.2.1Refractometer having a graduated scale showing refractive indices
  66. 5.2.2Refractometer having a graduated scale showing percentages by mass of sucrose
  67. 5.3Repeatability
  68. 6Natural soluble solids
  69. CONTENT OF SALT
  70. 1Principle
  71. Preparation of the sample
  72. 2.1Division 2.1
  73. 2.2Transfer product to a 200-ml volumetric flask, using distilled water which has been recently boiled and cooled.
  74. 2.3Division 2.3
  75. 2.4Division 2.4
  76. The Charpentier-Volhard method
  77. Reagents
  78. 3.1.1Division 3.1.1
  79. 3.1.2Division 3.1.2
  80. 3.1.3Division 3.1.3
  81. 3.1.4Division 3.1.4
  82. Apparatus
  83. 3.2.1Division 3.2.1
  84. 3.2.2Division 3.2.2
  85. 3.2.3Division 3.2.3
  86. 3.2.4Division 3.2.4
  87. 3.2.5Division 3.2.5
  88. 3.3Procedure
  89. 3.4Expression of results
  90. CONTENT OF SUGARS
  91. 1Principle
  92. Reagents
  93. 2.1Copper sulphate solution
  94. 2.2Alkaline solution of potassium sodium tartrate
  95. 2.3Division 2.3
  96. 2.4Carrez solution
  97. 2.5Division 2.5
  98. 2.6Division 2.6
  99. 2.7Division 2.7
  100. 2.8Division 2.8
  101. Apparatus
  102. 3.1Division 3.1
  103. 3.2Division 3.2
  104. 3.3Division 3.3
  105. 3.4Division 3.4
  106. 3.5Division 3.5
  107. 3.6Division 3.6
  108. Procedure
  109. 4.1For the determination of sugars in tomato derivatives using the Lane and Eynon method, the quantity of the sample analyzed must be such that, after clarification and dilution, the sugar solution analyzed must contain a quantity of sugar such that 10 ml of Fehling's solution is completely reduced by 25 to 50 ml of sugar solution. The sugar solution must therefore contain between 105 and 205 mg of invert sugar per 100 ml of solution, as shown in the Table.
  110. 4.2Division 4.2
  111. 4.3Division 4.3
  112. 4.4Division 4.4
  113. 4.5Division 4.5
  114. 4.6Division 4.6
  115. 4.7Division 4.7
  116. 4.8Division 4.8
  117. 4.9Two determinations of the sugar content must be carried out:
  118. 5Expression of results
  119. TOTAL TITRATABLE ACIDITY
  120. 1Principle
  121. Reagents
  122. 2.1Division 2.1
  123. 2.2Division 2.2
  124. 2.3Division 2.3
  125. 3Apparatus
  126. 4Procedure
  127. 5Expression of results
  128. VOLATILE ACIDITY
  129. 1Principle
  130. Reagents
  131. 2.1Division 2.1
  132. 2.2Division 2.2
  133. 2.3Division 2.3
  134. 2.4Division 2.4
  135. Apparatus
  136. 3.1Division 3.1
  137. 3.2Division 3.2
  138. 3.3Division 3.3
  139. 3.4Division 3.4
  140. 4Procedure
  141. 5Expression of results
  142. MINERAL IMPURITIES
  143. 1Principle
  144. 2Apparatus
  145. 2.1Division 2.1
  146. 2.2Division 2.2
  147. 2.3Division 2.3
  148. 2.4Division 2.4
  149. 2.5Division 2.5
  150. 2.6Division 2.6
  151. 2.7Division 2.7
  152. 3Procedure
  153. Diagram of apparatus used for continuous separation of water-insoluble mineral impurities
  154. pH
  155. 1Principle
  156. Apparatus
  157. 2.1Division 2.1
  158. 2.2Division 2.2
  159. 2.3Division 2.3
  160. Procedure
  161. 3.1Division 3.1
  162. 3.2Division 3.2
  163. 3.3Division 3.3
  164. 4Expression of results
  165. CALCIUM-ION CONTENT
  166. 1Principle
  167. Reagents
  168. 2.1Division 2.1
  169. 2.2Division 2.2
  170. 2.35 % lanthanum solution.
  171. 2.4Division 2.4
  172. Apparatus
  173. 3.1Division 3.1
  174. 3.2Division 3.2
  175. 3.3Division 3.3
  176. 3.4Division 3.4
  177. 3.5Division 3.5
  178. Procedure
  179. 4.1Introductory remarks
  180. Mineralization of the sample
  181. 4.2.1Digestion in the wet stage
  182. 4.2.2Dry ashing
  183. 4.3Direct determination
  184. 4.4Determination
  185. 4.5Preparation of calibration curve
  186. 5Calculations
  187. 6Precision of the Method
  188. SILICONE OXIDE CONTENT
  189. 1Procedure
  190. 2Calculations