Annex IV

United Kingdom

‘ANNEX 77

STANDARD RATES OF YIELD

Import goods Numerical order Compensating products Quantity of compensating products for each 100 kg of imported goods (kg)^f1
CN code Description Code^f2 Description
(1) (2) (3) (4) (5)
0407 00 30 Eggs in shell 1 0408 99 80
(a)

Eggs, not in shell, liquid or frozen

86,00
ex 0511 90 80
(b)

Shells

12,00
2
0408 19 81

and

0408 19 89

(a)

Egg yolks, liquid or frozen

33,00
3502 19 90
(b)

Ovalbumin, liquid or frozen

53,00
ex 0511 99 80
(c)

Shells

12,00
3 0408 91 80
(a)

Eggs, not in shell, dried

22,10
ex 0511 99 80
(b)

Shells

12,00
4 0408 11 80
(a)

Egg yolks, dried

15,40
3502 11 90
(b)

Ovalbumin, dried (in crystals)

7,40
ex 0511 99 80
(c)

Shells

12,00
5 0408 11 80
(a)

Egg yolks, dried

15,40
3502 11 90
(b)

Ovalbumin, dried (in another form)

6,50
ex 0511 99 80
(c)

Shells

12,00
0408 99 80 Eggs, not in shell, liquid or frozen 6 0408 91 80 Eggs, not in shell, dried 25,70

0408 19 81

and

0408 19 89
Egg yolks, liquid or frozen 7 0408 11 80 Egg yolks, dried 46,60
ex 1001 90 99 Common wheat 8
1101 00 15

(100)

(a)

Common wheat flour having by weight on the dry product an ash content not exceeding 0,60 %

73,00
ex 2302 30 10
(b)

Bran

22,50
ex 2302 30 90
(c)

Sharps

2,50
9
1101 00 15

(130)

(a)

Common wheat flour having by weight on the dry product an ash content exceeding 0,60 % but not exceeding 0,90 %

78,13
ex 2302 30 10
(b)

Bran

20,00
10
1101 00 15

(150)

(a)

Common wheat flour having by weight on the dry product an ash content exceeding 0,90 % but not exceeding 1,10 %

84,75
ex 2302 30 10
(b)

Bran

13,25
11
1101 00 15

(170)

(a)

Common wheat flour having by weight on the dry product an ash content exceeding 1,10 % but not exceeding 1,65 %

91,75
ex 2302 30 10
(b)

Bran

6,25
12
1101 00 15

(180)
Common wheat flour having by weight on the dry product an ash content exceeding 1,65 % but not exceeding 1,90 % 98,03
13 1104 29 11 Hulled wheat (shelled or husked) whether or not sliced or kibbled^f3 98,04
14 1107 10 11
(a)

Malt, unroasted, obtained from wheat, in the form of flour

56,18
ex 1001 90 99
(b)

Not-germinated common wheat

1,00
ex 2302 30 10
(c)

Bran

19,00
ex 2302 30
(d)

Rootlets

3,50
15 1107 10 19
(a)

Malt, unroasted, obtained from wheat, in a form other than of flour

75,19
ex 1001 90 99
(b)

Not-germinated common wheat

1,00
ex 2302 30
(c)

Rootlets

3,50
16 1108 11 00
(a)

Wheat starch

45,46
1109 00 00
(b)

Wheat gluten

7,50
ex 2302 30 10
(c)

Bran

25,50
ex 2303 10 90
(d)

Residues of starch manufacture

12,00
1001 10 00 Durum wheat 17 11 031 110
(a)

Cereal meal ‘Couscous’^f4

50,00
11 031 110
(b)

Cereal groats and cereal meal with an ash content, referred to dry matter, of 0,95 % or more but less than 1,30 % by weight

17,00
11 010 011
(c)

Flour

8,00
ex 23 023 010
(d)

Bran

20,00
18 11 031 110
(a)

Cereal groats and cereal meal with an ash content, referred to dry matter, of less than 0,95 % by weight

60,00
11 010 011
(b)

Flour

15,00
ex 2302 30 10
(c)

Bran

20,00
19 1103 11 10
(a)

Cereal groats and cereal meal with an ash content, referred to dry matter, of 0,95 % or more but less than 1,30 % by weight

67,00
1101 00 11
(b)

Flour

8,00
ex 2302 30 10
(c)

Bran

20,00
20 1103 11 10
(a)

Cereal groats and cereal meals with an ash content, referred to dry matter, of 1,30 % or more by weight

75,00
ex 2302 30 10
(b)

Bran

20,00
21 ex 1902 19 10
(a)

Pasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter not exceeding 0,95 % by weight

62,50
1101 00 11
(b)

Flour

13,70
ex 2302 30 10
(c)

Bran

18,70
22 ex 1902 19 10
(a)

Pasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter of more than 0,95 % but not exeeding 1,10 % by weight

66,67
1101 00 11
(b)

Flour

8,00
ex 2302 30 10
(c)

Bran

20,00
23 ex 1902 19 10
(a)

Pasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter of more than 1,10 % but not exceeding 1,30 % by weight

71,43
1101 00 11
(b)

Flour

3,92
ex 2302 30 10
(c)

Bran

19,64
24 ex 1902 19 10
(a)

Pasta, containing no eggs and no common wheat flour or meal, with an ash content, in the dry matter, of more than 1,30 %

79,36
ex 2302 30 10
(b)

Bran

15,00
25 ex 1902 11 00
(a)

Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter, not exceeding 0,95 % by weight^f5

1101 00 11
(b)

Flour

13,70
ex 2302 30 10
(c)

Bran

18,70
26 ex 1902 11 00
(a)

Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter of more than 0,95 % but not exeeding 1,10 % by weight

1101 00 11
(b)

Flour

8,00
ex 2302 30 10
(c)

Bran

20,00
27 ex 1902 11 00
(a)

Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter, of more than 1,10 % but not exceeding 1,30 % by weight

1101 00 11
(b)

Flour

3,92
ex 2302 30 10
(c)

Bran

19,64
28 ex 1902 11 00
(a)

Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter of 1,30 % or more by weight

ex 2302 30 10
(c)

Bran

15,00
1003 00 90 Barley 29
ex 1102 90 10

(100)

(a)

Barley flour, or 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 weight

66,67
ex 2302 40 10
(b)

Bran

10,00
ex 2302 40 90
(c)

Sharps

21,50
30
ex 1103 19 30

(100)

(a)

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 weight

64,52
1102 90 10
(b)

Barley flour

2,00
ex 2302 40 10
(c)

Bran

10,00
ex 2302 40 90
(d)

Sharps

21,50
31
ex 1104 21 10

(100)

(a)

Hulled (shelled or husked) barley, of an ash content, referred to dry matter, not exceeding 1 % by weight and of a crude fibre vontent, referred to dry matter, not exceeding 0,9 % by weight

66,67
ex 2302 40 10
(b)

Bran

10,00
ex 2302 40 90
(c)

Sharps

21,50
32
ex 1104 21 30

(100)

(a)

Hulled and sliced or kibbled barley, of an ash content, referred to dry matter, not exceeding 1 % by weight an of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight (“Griitze” or “Grutten”)

66,67
ex 2302 40 10
(b)

Bran

10,00
ex 2302 40 90
(c)

Sharps

21,50
33
ex 1104 21 50

(100)

(a)

Pearled barley^f6, of an ash content, referred to dry matter, not exceeding 1 % by weight (without talc) — First category

50,00
ex 2302 40 10
(b)

Bran

20,00
ex 2302 40 90
(c)

Sharps

27,50
34
ex 1104 21 50

(300)

(a)

Pearled barley (6), of an ash content, referred to dry matter, not exceeding 1 % by weight (without talc) — Second category

62,50
ex 2302 40 10
(b)

Bran

20,00
ex 2302 40 90
(c)

Sharps

15,00
35 ex 1104 11 90
(a)

Flaked barley, of an ash content, referred to dry matter, not exceeding 1 % by weight and a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight

66,67
ex 2302 40 10
(b)

Bran

10,00
ex 2302 40 90
(c)

Sharps

21,33
36 ex 1107 10 91
(a)

Barley malt, unroasted, in the form of flour

56,18
ex 1003 00 90
(b)

Barley, not germinated

1,00
ex 2302 40 10
(c)

Bran

19,00
ex 2302 40
(d)

Rootlets

3,50
37 1107 10 99
(a)

Barley malt, unroasted

76,92
ex 1003 00 90
(b)

Barley, not germinated

1,00
ex 2302 40
(c)

Rootlets

3,50
38 1107 20 00
(a)

Malt, roasted

64,52
ex 1103 00 90
(b)

Barley, not germinated

1,00
ex 2302 40
(c)

Rootlets

3,50
1004 00 00 Oats 39
ex 1102 90 30

(100)

(a)

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 inactivated

55,56
ex 2302 40 10
(b)

Bran

33,00
ex 2302 40 90
(c)

Sharps

7,50
40
ex 1103 12 00

(100)

(a)

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 inactivated

55,56
1102 90 30
(b)

Flour

2,00
ex 2302 40 10
(c)

Bran

33,00
ex 2302 40 90
(d)

Sharps

7,50
41 ex 1104 22 92 Clipped oats 98,04
42
ex 1104 22 20

(100)

(a)

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

62,50
ex 2302 40 10
(b)

Bran

33,00
43
ex 1104 22 30

(100)

(a)

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 (“Grütze” or “Grutten”)

58,82
ex 2302 40 10
(b)

Bran

33,00
ex 2302 40 90
(c)

Sharps

3,50
44
ex 1104 12 90

(100)

(a)

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 inactivated

50,00
ex 2302 40 10
(b)

Bran

33,00
ex 2302 40 90
(c)

Sharps

13,00
45
ex 1104 12 90

(300)

(a)

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 inactivated

62,50
ex 2302 40 10
(b)

Bran

33,00
1005 90 00 Maize, other 46
ex 1102 20 10

(100)

(a)

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 weight

71,43
ex 1104 30 90
(b)

Maize germ

12,00
ex 2302 10 10
(c)

Bran

14,00
47
ex 1102 20 10

(200)

(a)

Maize flour, of a fat content exceeding 1,3 % but not exceeding 1,5 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight

83,33
ex 1104 30 90
(b)

Maize germ

8,00
ex 2302 10 10
(c)

Bran

6,50
48
ex 1102 20 90

(100)

(a)

Maize flour, of a fat content exceeding 1,5 % but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight

83,33
ex 1104 30 90
(b)

Maize germ

8,00
ex 2302 10 10
(c)

Bran

6,50
49
ex 1103 13 10

(100)

(a)

Maize groats and meal, of a fat content not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,6 % by weight^f7

55,56

1102 20 10

or

1102 20 90

(b)

Maize flour

16,00
ex 1104 30 90
(c)

Maize germ

12,00
ex 2302 10 10
(d)

Bran

14,00
50
ex 1103 13 10

(300)

(a)

Maize groats and meal, of a fat content not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight

71,43
ex 1104 30 90
(b)

Maize germ

12,00
ex 2302 10 10
(c)

Bran

14,00
51
ex 1103 13 10

(500)

(a)

Maize groats and meal, of a fat content exceeding 1,3 % by weight but not exceeding 1,5 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight

83,33
ex 1104 30 90
(b)

Maize germ

8,00
ex 2302 10 10
(c)

Bran

6,50
52
ex 1103 13 90

(100)

(a)

Maize groats and meal, of a fat content exceeding 1,5 % by weight but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight

83,33
ex 1104 30 90
(b)

Maize germ

8,00
ex 2302 10 10
(c)

Bran

6,50
53
ex 1104 19 50

(110)

(a)

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 weight

62,50
ex 2302 10 10
(b)

Bran

35,50
54
ex 1104 19 50

(130)

(a)

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 weight

76,92
ex 2302 10 10
(b)

Bran

21,08
55
ex 1104 19 50

(150)

(a)

Flaked maize, 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

90,91
ex 2302 10 10
(b)

Bran

7,09
56 1108 12 00
(a)

Maize starch

62,11

(b)

The products shown under numerical order No 62

30,10
57
1702 30 51

or

1702 30 91

(a)

Glucose, in the form of white crystalline powder, whether or not agglomerated^f8

47,62

(b)

The products shown under numerical order No 62

30,10
ex 1702 30 99
(c)

Glucose waste

10,00
58
1702 30 59

or

1702 30 99

(a)

Glucose, other than glucose in the form of white crystalline powder, whether or not agglomerated^f9

62,11

(b)

The products shown under numerical order No 62

30,10
59
ex 2905 44 11

or

ex 3824 60 11

(a)

D-Glucitol (sorbitol) in aqueous solution containing 2 % of less by weight of D-mannitol, calculated on the D-glucitol content^f10

59,17

(b)

The products shown under numerical order No 63

29,10
60
ex 2905 44 19

or

ex 3824 60 19

(a)

D-Glucitol (sorbitol) in aqueous solution containing more than 2 % by weight of D-mannitol, calculated on the D-glucitol content^f11

67,56

(b)

The products shown under numerical order No 63

29,10
61
ex 2905 44 91

or

ex 2905 44 99

or

ex 3824 60 91

or

ex 3824 60 99

(a)

D-Glucitol (sorbitol), relative to 100 kg of the dry matter

41,32

(b)

The products shown under numerical order No 63

29,10

Import goods Numerical order Compensating products Quantity of compensating products for each 100 kg of import ed goods (kg)
CN code Description Code Description
(1) (2) (3) (4) (5)
a) b) c) d) e) f)

1005 90 00

(cont'd)
62 Complementary products to the compensating products found under numerical order Nos 56 to 58^f12
ex 1104 30 90 Maize germ 6,10 6,10
ex 1515 Maize oils 2,90 2,90 2,90 2,90
ex 2303 10 11 Maize gluten 4,50 4,50 4,50
ex 2303 10 19 Corn-gluten feed 24,00 19,50 24,00 19,50 22,70 27,20
ex 2306 70 00 Maize germ oil cake 3,20 3,20
30,10 30,10 30,10 30,10 30,10 30,10
63 Complementary products to the compensating products found under numerical order Nos 59 to 61
ex 1104 30 90 Maize germ 6,10 6,10
ex 1515 Maize oils 2,90 2,90 2,90 2,90
ex 2303 10 11 Maize gluten 4,50 4,50 4,50
ex 2303 10 19 Corn-gluten feed 23,00 18,50 23,00 18,50 21,70 26,20
ex 2306 70 00 Maize germ oil cake 3,20 3,20
29,10 29,10 29,10 29,10 29,10 29,10

The subheadings in this column correspond to those in the combined nomenclature. When further subdivision has been necessary this is shown in parentheses ( ). These subdivisions correspond to those used in the regulations fixing export refunds.

Losses are calculated by subtracting from 100 the sum of the quantities shown in this column.

Hulled grains are grains corresponding to the definition given in Annex to Commission Regulation (EEC) No 821/68 (OJ No L 149, 29. 6. 1968, p. 46).

Cereal meal with an ash content, referred to dry matter, of less than 0,95 % by weight and a rate of passage through a sieve with an aperture of 0,25 mm of less than 10 % by weight.

The standard rate of yield to be applied is based on the number of eggs used per kilogram of pasta produced, using the following formula:

Numerical order 25: $T = \frac{100}{160 - (X × 1,6)} × 100$

Numerical order 26: $T = \frac{100}{150 - (X × 1,6)} × 100$

Numerical order 27: $T = \frac{100}{140 - (X × 1,6)} × 100$

Numerical order 28: $T = \frac{100}{126 - (X × 1,6)} × 100$

X represents the number of eggs in shell (or the 50th of their weight expressed in grams of their equivalent in other egg products) uses per kilogram of pasta produced, the result being given to two decimal points.

Pearled grains are grains corresponding to the definition given in the Annex to Commission Regulation (EEC) No 821/68 (OJ No L 149, 29. 6. 1968, p. 46).

This concerns maize groats and meal:

of which a percentage not exceeding 30 % by weight passes through a sieve with an aperture of 315 micrometers,

or

of which a percentage not exceeding 5 % by weight passes through a sieve with an aperture of 150 micrometers.

For glucose in the form of white crystalline powder, of a concentration other than 92 %, the quantitiy to be shown is 43, 81 kilograms of D-glucitol anhydrate per 100 kilograms of maize.

For glucose other than in the form of white crystalline powder, of a concentration other than 82 %, the quantity to be shown is 50,93 kilograms of D-glucitol anhydrate per 100 kilograms of maize.

For D-glucitol, of a concentration other than 70 %, the quantity to be shown is 41,4 kilograms of D-glucitol per 100 kilograms of maize.

For D-glucitol, of a concentration other than 70 %, the quantity to be shown is 47,3 kilograms of D-glucitol anhydrate per 100 kilograms of maize.

For the application of the alternatives (a) to (f), the real results from the operations have to be taken into account.

For the purposes of completing the arrangements, the quantitiy of broken rice obtained shall correspond to the quantity of broken rice as determined at the time of importation for processing of rice under CN codes 1006 30 61 to 1006 30 98. In the case of polishing, this quantity shall be increased by 2 % of the imported rice excluding the broken rice as determined at importation.

Pre-cooked rice is constituted by bleached rice in grains undergoing a pre-cooking and partial dehydration intended to facilitate final cooking.

The double quantity of olsic acid contained in the untreated olive oil has to be deducted from the quantity of refined olive oil shown in column 5 and constitutes the quantity of acid oils from refining.

In the case of soluble cocoa, add 1,5 % alkaline to the quantity shown in column 5.

Yield fixed for bakers' yeast, with a content in the dry matter of 95 %, 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 kilograms of yeast anhydrate per 100 kilograms of beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar.

Yield fixed for bakers' yeast, with a 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 kilograms of yeast anhydrate per 100 kilograms of beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar.’

Import goods Numerical order Compensating products Quantity of compensating products for each 100 kg of imported goods (kg)
CN code Description Code Description
(1) (2) (3) (4) (5)
1006 10 21 Rice in the husk (paddy or rough), parboiled, round grain 64 1006 20 11
(a)

Husked (brown) rice parboiled, round grain

80,00
ex 1213 00 00
(b)

Husks

20,00
65 1006 30 21
(a)

Semi-milled rice, whether or not polished or glazed, parboiled, round grain

71,00

1102 30 00

or

ex 2302 20 10

or

ex 2320 20 90

(b)

Rice flour or bran

6,00
1006 40 00
(c)

Broken rice

3,00
ex 1213 00 00
(d)

Husks

20,00
66 1006 30 61
(a)

Wholly-milled rice, whether or not polished or glazed, parboiled, round grain

65,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

8,00
1006 40 00
(c)

Broken rice

7,00
ex 1213 00 00
(d)

Husks

20,00
1006 10 23 Rice in the husk (paddy or rough), parboiled, medium grain 67 1006 20 13
(a)

Husked (brown) rice, parboiled, medium grain

80,00
ex 1213 00 00
(b)

Husks

20,00
68 1006 30 23
(a)

Semi-milled rice, whether or not polished or glazed, parboiled, medium grain

71,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

6,00
1006 40 00
(c)

Broken rice

3,00
ex 1213 00 00
(d)

Husks

20,00
69 1006 30 63
(a)

Wholly-milled rice, whether or not polished or glazed, parboiled, medium grain

65,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

8,00
1006 40 00
(c)

Broken rice

7,00
ex 1213 00 00
(d)

Husks

20,00
1006 10 25 Rice in the husk (paddy or rough), parboiled, long grain, of a length/width ratio greater than 2 but less than 3 70 1006 20 15
(a)

Husked (brown) rice, parboiled, long grain, of a length/width ratio greater than 2 but less than 3

80,00
1213 00 00
(b)

Husks

20,00
71 1006 30 25
(a)

Semi-milled rice, whether or not polished or glazed, parboiled, long grain, length/width ratio greater than 2 but less than 3

71,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

6,00
1006 40 00
(c)

Broken rice

3,00
ex 1213 00 00
(d)

Husks

20,00
72 1006 30 65
(a)

Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, length/width ratio greater than 2 but less than 3

65,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

8,00
1006 40 00
(c)

Broken rice

7,00
ex 1213 00 00
(d)

Husks

20,00
1006 10 27 Rice in the husk (paddy or rough), long grain, of a length/width ratio equal to or greater than 3 73 1006 20 17
(a)

Husked (brown) rice, parboiled, long grain, of a length/width ratio equal to or greater than 3

80,00
ex 1213 00 00
(b)

Husks

20,00
74 1006 30 27
(a)

Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3

68,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

6,00
1006 40 00
(c)

Broken rice

6,00
ex 1213 00 00
(d)

Husks

20,00
75 1006 30 67
(a)

Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3

62,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

8,00
1006 40 00
(c)

Broken rice

10,00
ex 1213 00 00
(d)

Husks

20,00
1006 10 92 Rice in the husk (paddy or rough), round grain 76 1006 20 11
(a)

Husked (brown) rice, parboiled, round grain

80,00
ex 1213 00 00
(b)

Husks

20,00
77 1006 20 92
(a)

Husked (brown) rice, round grain

80,00
ex 1213 00 00
(b)

Husks

20,00
78 1006 30 21
(a)

Semi-milled rice whether or not polished or glazed, parboiled, round grain

71,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

6,00
1006 40 00
(c)

Broken rice

3,00
ex 1213 00 00
(d)

Husks

20,00
79 1006 30 42
(a)

Semi-milled rice, whether or not polished or glazed, round grain

65,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

5,00
1006 40 00
(c)

Broken rice

10,00
ex 1213 00 00
(d)

Husks

20,00
80 1006 30 61
(a)

Wholly-milled rice, whether or not polished or glazed, parboiled, round grain

65,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

8,00
1006 40 00
(c)

Broken rice

7,00
ex 12 130 000
(d)

Husks

20,00
81 1006 30 92
(a)

Wholly-milled rice, whether or not polished or glazed, round grain

60,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

8,00
1006 40 00
(c)

Broken rice

12,00
ex 1213 00 00
(d)

Husks

20,00
1006 10 94 Rice in the husk (paddy or rough), medium grain 82 1006 20 13
(a)

Husked (brown) rice, parboiled, medium grain

80,00
ex 1213 00 00
(b)

Husks

20,00
83 1006 20 94
(a)

Husked (brown) rice, medium grain

80,00
ex 1213 00 00
(b)

Husks

20,00
84 1006 30 23
(a)

Semi-milled rice, whether or not polished or glazed, parboiled, medium grain

71,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

6,00
1006 40 00
(c)

Broken rice

3,00
ex 1213 00 00
(d)

Husks

20,00
85 1006 30 44
(a)

Semi-milled rice, whether or not polished or glazed, medium grain

65,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

5,00
1006 40 00
(c)

Broken rice

10,00
ex 1213 00 00
(d)

Husks

20,00
86 1006 30 63
(a)

Wholly-milled rice, whether or not polished or glazed, parboiled, medium grain

65,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

8,00
1006 40 00
(c)

Broken rice

7,00
ex 1213 00 00
(d)

Husks

20,00
87 1006 30 94
(a)

Wholly-milled rice, whether or not polished or glazed, medium grain

60,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

8,00
1006 40 00
(c)

Broken rice

12,00
ex 1213 00 00
(d)

Husks

20,00
1006 10 96 Rice in the husk (paddy or rough), long grain, of a length/width ratio greater than 2 but less than 3 88 1006 20 15
(a)

Husked (brown) rice, parboiled, long grain, length/width ratio greater than 2 but less than 3

80,00
ex 1213 00 00
(b)

Husks

20,00
89 1006 20 96
(a)

Husked (brown) rice, long grain, of a length/width ratio greater than 2 but less than 3

80,00
ex 1213 00 00
(b)

Husks

20,00
90 1006 30 25
(a)

Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3

71,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

6,00
1006 40 00
(c)

Broken rice

3,00
ex 1213 00 00
(d)

Husks

20,00
91 1006 30 46
(a)

Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3

65,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

5,00
1006 40 00
(c)

Broken rice

10,00
ex 1213 00 00
(d)

Husks

20,00
92 1006 30 65
(a)

Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3

65,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

8,00
1006 40 00
(c)

Broken rice

7,00
ex 1213 00 00
(d)

Husks

20,00
93 1006 30 96
(a)

Wholly-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3

60,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

8,00
1006 40 00
(c)

Broken rice

12,00
ex 1213 00 00
(d)

Husks

20,00
1006 10 98 Rice in the husk (paddy or rough), long grain, of a length/width ratio equal to or greater than 3 94 1006 20 17
(a)

Husked (brown) rice, parboiled, long grain, of a length/width ratio equal to or greater than 3

80,00
ex 1213 00 00
(b)

Husks

20,00
95 1006 20 98
(a)

Husked (brown) rice, long grain of a length/width ratio equal to or greater than 3

80,00
ex 1213 00 00
(b)

Husks

20,00
96 1006 30 27
(a)

Semi-milled rice, whether or not polished or glazed, parboiled, of a length/width ratio equal to or greater than 3

68,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

6,00
1006 40 00
(c)

Broken rice

6,00
ex 1213 00 00
(d)

Husks

20,00
97 1006 30 48
(a)

Semi-milled rice, whether or not polished or glazed, of a length/width ratio equal to or greater than 3

58,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

7,00
1006 40 00
(c)

Broken rice

15,00
ex 1213 00 00
(d)

Husks

20,00
98 1006 30 67
(a)

Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3

62,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

8,00
1006 40 00
(c)

Broken rice

10,00
ex 1213 00 00
(d)

Husks

20,00
99 1006 30 98
(a)

Wholly-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3

55,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

9,00
1006 40 00
(c)

Broken rice

16,00
ex 1213 00 00
(d)

Husks

20,00
1006 20 11 Husked (brown) rice, parboiled, round grain 100 1006 30 21
(a)

Semi-milled rice, whether or not polished or glazed, parboiled, round grain

93,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

5,00
1006 40 00
(c)

Broken rice

2,00
101 1006 30 61
(a)

Wholly-milled rice, whether or not polished or glazed, parboiled, round grain

88,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

10,00
1006 40 00
(c)

Broken rice

2,00
1006 20 13 Husked (brown) rice, parboiled, medium grain 102 1006 30 23
(a)

Semi-milled rice, whether or not polished or glazed, parboiled, medium grain

93,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

5,00
1006 40 00
(c)

Broken rice

2,00
103 1006 30 63
(a)

Wholly-milled rice, whether or not polished or glazed, parboiled, medium grain

88,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

10,00
1006 40 00
(c)

Broken rice

2,00
1006 20 15 Husked (brown) rice, parboiled, long grain, of a length/width ratio greater than 2 but less than 3 104 1006 30 25
(a)

Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3

93,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

5,00
1006 40 00
(c)

Broken rice

2,00
105 1006 30 65
(a)

Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3

88,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

10,00
1006 40 00
(c)

Broken rice

2,00
1006 20 17 Husked (brown) rice, parboiled, long grain, of a length/width ratio equal to or greater than 3 106 1006 30 27
(a)

Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3

93,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

5,00
1006 40 00
(c)

Broken rice

2,00
107 1006 30 67
(a)

Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3

88,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

10,00
1006 40 00
(c)

Broken rice

2,00
1006 20 92 Husked (brown) rice, parboiled, round grain 108 1006 30 42
(a)

Semi-milled rice, whether or not polished or glazed, round grain

84,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

6,00
10 064 000
(c)

Broken rice

10,00
109 1006 30 92
(a)

Wholly-milled rice, whether or not polished or glazed, round grain

77,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

12,00
1006 40 00
(c)

Broken rice

11,00
1006 20 94 Husked (brown) rice, medium grain 110 1006 30 44
(a)

Semi-milled rice, whether or not polished or glazed, medium grain

84,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

6,00
1006 40 00
(c)

Broken rice

10,00
111 1006 30 94
(a)

Wholly-milled rice, whether or not polished or glazed, medium grain

77,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

12,00
1006 40 00
(c)

Broken rice

11,00
10 062 096 Husked (brown) rice, long grain, of a length/width ratio greater than 2 but less than 3 112 10 063 046
(a)

Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3

84,00

11 023 000

or

ex 23 022 010

or

ex 23 022 090

(b)

Rice flour or bran

6,00
10 064 000
(c)

Broken rice

10,00
113 10 063 096
(a)

Wholly-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3

77,00

11 023 000

or

ex 23 022 010

or

ex 23 022 090

(b)

Rice flour or bran

12,00
10 064 000
(c)

Broken rice

11,00
10 062 098 Husked (brown) rice, long grain of a length/width ratio equal to or greater than 3 114 10 063 048
(a)

Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3

78,00

11 023 000

or

ex 23 022 010

or

ex 2302 20 90

(b)

Rice flour or bran

10,00
1006 40 00
(c)

Broken rice

12,00
115 1006 30 98
(a)

Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3

73,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

12,00
1006 40 00
(c)

Broken rice

15,00
1006 30 21 Semi-milled rice, whether or not polished or glazed, parboiled, round grain 116 1006 30 61
(a)

Wholly milled rice, whether or not polished or glazed, parboiled, medium grain

96,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

2,00
1006 40 00
(c)

Broken rice

2,00
1006 30 23 Semi-milled rice, whether or not polished or glazed, parboiled, medium grain 117 1006 30 63
(a)

Wholly milled rice, whether or not polished or glazed, parboiled, medium grain

96,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

2,00
1006 40 00
(c)

Broken rice

2,00
1006 30 25 Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3 118 1006 30 65
(a)

Wholly milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3

96,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

2,00
1006 40 00
(c)

Broken rice

2,00
1006 30 27 Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3 119 1006 30 67
(a)

Wholly milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3

96,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

2,00
1006 40 00
(c)

Broken rice

2,00
1006 30 42 Semi-milled rice, whether or not polished or glazed, round grain 120 1006 30 92
(a)

Wholly milled rice, whether or not polished or glazed, round grain

94,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

2,00
1006 40 00
(c)

Broken rice

4,00
1006 30 44 Semi-milled rice, whether or not polished or glazed, medium grain 121 1006 30 94
(a)

Wholly milled rice, whether or not polished or glazed, medium grain

94,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

2,00
1006 40 00
(c)

Broken rice

4,00
1006 30 46 Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3 122 1006 30 96
(a)

Wholly milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3

94,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

2,00
1006 40 00
(c)

Broken rice

4,00
1006 30 48 Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3 123 1006 30 98
(a)

Wholly milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3

93,00

1102 30 00

or

ex 2302 20 10

or

ex 2302 20 90

(b)

Rice flour or bran

2,00
1006 40 00
(c)

Broken rice

5,00

1006 30 61

to

1006 30 89
Wholly milled rice 124
1006 30 61

to

1006 30 98
Wholly milled rice, polished, glazed or pre-packed^f13 100,00

1006 30 92

1006 30 94

1006 30 96

1006 30 98
Wholly milled rice, other 125 1904 10 30 Puffed rice 60,61

1006 30 61

1006 30 63

1006 30 65

1006 30 67
Wholly milled rice, parboiled 126 1904 90 10 Pre-cooked rice^f14 80,00

1006 30 92

1006 30 94

1006 30 96

1006 30 98
Wholly milled rice, other 127 1904 90 10 Pre-cooked rice
70,00

60,00

60,00

50,00

1006 40 00 Broken rice 128 1102 30 00 Rice flour 99,00
129 1103 14 00 Rice groats and meal 99,00
130 1104 19 91 Rice, flaked 99,00
1509 10 10 Olive oil, untreated 131
ex 1509 90 00

ex 3823 19 90

(a)

Olive oil, refined

(b)

Acid oils from refining^f15

98,00
1510 00 10 Olive residue oil, unrefined 132 ex 1510 00 90
(a)

Olive oil, refined

95,00
ex 1522 00 39
(b)

Stearin

3,00
ex 3823 19 90
(c)

Acid oils from refining

ex 1801 00 00 Cocoa beans, whole or broken, raw 133 ex 1801 00 00
(a)

Cocoa beans, whole or broken, shelled and roasted

76,3
1802 00 00
(b)

Cocoa shells, husks, skins and waste

16,7
1801 00 00 Cocoa beans, whole or broken, raw or roasted 134 1803
(a)

Cocoa paste

76,3
1802 00 00
(b)

Cocoa shells, husks, skins and waste

16,7
135 ex 1803 20 00
(a)

Cocoa paste, containing not more than 14 % of fats

40,3
ex 1804 00 00
(b)

Cocoa butter

36,0
1802 00 00
(c)

Cocoa shells, husks, skins and waste

16,7
136 ex 1803 20 00
(a)

Cocoa paste, containing more than 14 % but not more than 18 % of fats

42,7
ex 1804 00 00
(b)

Cocoa butter

33,6
1802 00 00
(c)

Cocoa shells, husks, skins and waste

16,7
137 ex 1803 20 00
(a)

Cocoa paste, containing more than 18 % of fats

44,8
ex 1804 00 00
(b)

Cocoa butter

31,5
1802 00 00
(c)

Cocoa shells, husks, skins and waste

16,7
138 ex 1804 00 00
(a)

Cocoa butter

36,0
ex 1805 00 00
(b)

Cocoa powder, containing not more than 14 % of fats^f16

40,3
1802 00 00
(c)

Cocoa shells, husks, skins and waste

16,7
139 ex 1804 00 00
(a)

Cocoa butter

33,6
ex 1805 00 00
(b)

Cocoa powder, containing more than 14 % but not more than 18 % of fats

42,7
1802 00 00
(c)

Cocoa shells, husks, skins and waste

16,7
140 ex 1804 00 00
(a)

Cocoa butter

31,5
ex 1805 00 00
(b)

Cocoa powder, containing more than 18 % of fats

44,8
1802 00 00
(c)

Cocoa shells husks, skins and waste

16,7
1803 10 00 Cocoa paste, not defatted 141 ex 1804 00 00
(a)

Cocoa butter

46,7
ex 1803 20 00
(b)

Cocoa paste, containing not more than 14 % of fats

52,2
142 ex 1804 00 00
(a)

Cocoa butter

43,6
ex 1803 20 00
(b)

Cocoa paste, containg more than 14 % but not more than 18 % of fats

55,3
143 ex 1804 00 00
(a)

Cocoa butter

40,8
ex 1803 20 00
(b)

Cocoa paste, containing more than 18 % fats

58,1
144 ex 1804 00 00
(a)

Cocoa butter

46,7
ex 1805 00 00
(b)

Cocoa powder, containing not more than 14 % of fats

52,2
145 ex 1804 00 00
(a)

Cocoa butter

43,6
ex 1805 00 00
(b)

Cocoa powder, containing more than 14 % but not more than 18 % of fats

55,3
146 ex 1804 00 00
(a)

Cocoa butter

40,8
ex 1805 00 00
(b)

Cocoa paste, containing more than 18 % of fats

58,1
1803 20 00 Cocoa paste, defatted 147 1805 00 00 Cocoa powder 99,00
1701 99 10 White sugar 148
2905 44 19

or 2905 44 91

2905 44 99

3824 60 19

3824 60 91

3824 60 99

(a)

D-Glucitol (sorbitol) relative to 100 kg of the dry matter

73,53
2905 43 00
(b)

D-Mannitol (mannitol)

24,51
1703 Molasses 149 2102 10 31 Dried bakers' yeasts^f17 23,53
150 2102 10 39 Other bakers' yeasts^f18 80,00

Import goods	Numerical order	Compensating products	Quantity of compensating products for each 100 kg of imported goods (kg)^f1
CN code	Description	Code^f2	Description
(1)	(2)	(3)	(4)	(5)
0407 00 30	Eggs in shell	1	0408 99 80	(a) Eggs, not in shell, liquid or frozen	86,00
ex 0511 90 80	(b) Shells	12,00
2	0408 19 81 and 0408 19 89	(a) Egg yolks, liquid or frozen	33,00
3502 19 90	(b) Ovalbumin, liquid or frozen	53,00
ex 0511 99 80	(c) Shells	12,00
3	0408 91 80	(a) Eggs, not in shell, dried	22,10
ex 0511 99 80	(b) Shells	12,00
4	0408 11 80	(a) Egg yolks, dried	15,40
3502 11 90	(b) Ovalbumin, dried (in crystals)	7,40
ex 0511 99 80	(c) Shells	12,00
5	0408 11 80	(a) Egg yolks, dried	15,40
3502 11 90	(b) Ovalbumin, dried (in another form)	6,50
ex 0511 99 80	(c) Shells	12,00
0408 99 80	Eggs, not in shell, liquid or frozen	6	0408 91 80	Eggs, not in shell, dried	25,70
0408 19 81 and 0408 19 89	Egg yolks, liquid or frozen	7	0408 11 80	Egg yolks, dried	46,60
ex 1001 90 99	Common wheat	8	1101 00 15 (100)	(a) Common wheat flour having by weight on the dry product an ash content not exceeding 0,60 %	73,00
ex 2302 30 10	(b) Bran	22,50
ex 2302 30 90	(c) Sharps	2,50
9	1101 00 15 (130)	(a) Common wheat flour having by weight on the dry product an ash content exceeding 0,60 % but not exceeding 0,90 %	78,13
ex 2302 30 10	(b) Bran	20,00
10	1101 00 15 (150)	(a) Common wheat flour having by weight on the dry product an ash content exceeding 0,90 % but not exceeding 1,10 %	84,75
ex 2302 30 10	(b) Bran	13,25
11	1101 00 15 (170)	(a) Common wheat flour having by weight on the dry product an ash content exceeding 1,10 % but not exceeding 1,65 %	91,75
ex 2302 30 10	(b) Bran	6,25
12	1101 00 15 (180)	Common wheat flour having by weight on the dry product an ash content exceeding 1,65 % but not exceeding 1,90 %	98,03
13	1104 29 11	Hulled wheat (shelled or husked) whether or not sliced or kibbled^f3	98,04
14	1107 10 11	(a) Malt, unroasted, obtained from wheat, in the form of flour	56,18
ex 1001 90 99	(b) Not-germinated common wheat	1,00
ex 2302 30 10	(c) Bran	19,00
ex 2302 30	(d) Rootlets	3,50
15	1107 10 19	(a) Malt, unroasted, obtained from wheat, in a form other than of flour	75,19
ex 1001 90 99	(b) Not-germinated common wheat	1,00
ex 2302 30	(c) Rootlets	3,50
16	1108 11 00	(a) Wheat starch	45,46
1109 00 00	(b) Wheat gluten	7,50
ex 2302 30 10	(c) Bran	25,50
ex 2303 10 90	(d) Residues of starch manufacture	12,00
1001 10 00	Durum wheat	17	11 031 110	(a) Cereal meal ‘Couscous’^f4	50,00
11 031 110	(b) Cereal groats and cereal meal with an ash content, referred to dry matter, of 0,95 % or more but less than 1,30 % by weight	17,00
11 010 011	(c) Flour	8,00
ex 23 023 010	(d) Bran	20,00
18	11 031 110	(a) Cereal groats and cereal meal with an ash content, referred to dry matter, of less than 0,95 % by weight	60,00
11 010 011	(b) Flour	15,00
ex 2302 30 10	(c) Bran	20,00
19	1103 11 10	(a) Cereal groats and cereal meal with an ash content, referred to dry matter, of 0,95 % or more but less than 1,30 % by weight	67,00
1101 00 11	(b) Flour	8,00
ex 2302 30 10	(c) Bran	20,00
20	1103 11 10	(a) Cereal groats and cereal meals with an ash content, referred to dry matter, of 1,30 % or more by weight	75,00
ex 2302 30 10	(b) Bran	20,00
21	ex 1902 19 10	(a) Pasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter not exceeding 0,95 % by weight	62,50
1101 00 11	(b) Flour	13,70
ex 2302 30 10	(c) Bran	18,70
22	ex 1902 19 10	(a) Pasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter of more than 0,95 % but not exeeding 1,10 % by weight	66,67
1101 00 11	(b) Flour	8,00
ex 2302 30 10	(c) Bran	20,00
23	ex 1902 19 10	(a) Pasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter of more than 1,10 % but not exceeding 1,30 % by weight	71,43
1101 00 11	(b) Flour	3,92
ex 2302 30 10	(c) Bran	19,64
24	ex 1902 19 10	(a) Pasta, containing no eggs and no common wheat flour or meal, with an ash content, in the dry matter, of more than 1,30 %	79,36
ex 2302 30 10	(b) Bran	15,00
25	ex 1902 11 00	(a) Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter, not exceeding 0,95 % by weight^f5
1101 00 11	(b) Flour	13,70
ex 2302 30 10	(c) Bran	18,70
26	ex 1902 11 00	(a) Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter of more than 0,95 % but not exeeding 1,10 % by weight
1101 00 11	(b) Flour	8,00
ex 2302 30 10	(c) Bran	20,00
27	ex 1902 11 00	(a) Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter, of more than 1,10 % but not exceeding 1,30 % by weight
1101 00 11	(b) Flour	3,92
ex 2302 30 10	(c) Bran	19,64
28	ex 1902 11 00	(a) Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter of 1,30 % or more by weight
ex 2302 30 10	(c) Bran	15,00
1003 00 90	Barley	29	ex 1102 90 10 (100)	(a) Barley flour, or 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 weight	66,67
ex 2302 40 10	(b) Bran	10,00
ex 2302 40 90	(c) Sharps	21,50
30	ex 1103 19 30 (100)	(a) 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 weight	64,52
1102 90 10	(b) Barley flour	2,00
ex 2302 40 10	(c) Bran	10,00
ex 2302 40 90	(d) Sharps	21,50
31	ex 1104 21 10 (100)	(a) Hulled (shelled or husked) barley, of an ash content, referred to dry matter, not exceeding 1 % by weight and of a crude fibre vontent, referred to dry matter, not exceeding 0,9 % by weight	66,67
ex 2302 40 10	(b) Bran	10,00
ex 2302 40 90	(c) Sharps	21,50
32	ex 1104 21 30 (100)	(a) Hulled and sliced or kibbled barley, of an ash content, referred to dry matter, not exceeding 1 % by weight an of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight (“Griitze” or “Grutten”)	66,67
ex 2302 40 10	(b) Bran	10,00
ex 2302 40 90	(c) Sharps	21,50
33	ex 1104 21 50 (100)	(a) Pearled barley^f6, of an ash content, referred to dry matter, not exceeding 1 % by weight (without talc) — First category	50,00
ex 2302 40 10	(b) Bran	20,00
ex 2302 40 90	(c) Sharps	27,50
34	ex 1104 21 50 (300)	(a) Pearled barley (6), of an ash content, referred to dry matter, not exceeding 1 % by weight (without talc) — Second category	62,50
ex 2302 40 10	(b) Bran	20,00
ex 2302 40 90	(c) Sharps	15,00
35	ex 1104 11 90	(a) Flaked barley, of an ash content, referred to dry matter, not exceeding 1 % by weight and a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight	66,67
ex 2302 40 10	(b) Bran	10,00
ex 2302 40 90	(c) Sharps	21,33
36	ex 1107 10 91	(a) Barley malt, unroasted, in the form of flour	56,18
ex 1003 00 90	(b) Barley, not germinated	1,00
ex 2302 40 10	(c) Bran	19,00
ex 2302 40	(d) Rootlets	3,50
37	1107 10 99	(a) Barley malt, unroasted	76,92
ex 1003 00 90	(b) Barley, not germinated	1,00
ex 2302 40	(c) Rootlets	3,50
38	1107 20 00	(a) Malt, roasted	64,52
ex 1103 00 90	(b) Barley, not germinated	1,00
ex 2302 40	(c) Rootlets	3,50
1004 00 00	Oats	39	ex 1102 90 30 (100)	(a) 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 inactivated	55,56
ex 2302 40 10	(b) Bran	33,00
ex 2302 40 90	(c) Sharps	7,50
40	ex 1103 12 00 (100)	(a) 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 inactivated	55,56
1102 90 30	(b) Flour	2,00
ex 2302 40 10	(c) Bran	33,00
ex 2302 40 90	(d) Sharps	7,50
41	ex 1104 22 92	Clipped oats	98,04
42	ex 1104 22 20 (100)	(a) 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	62,50
ex 2302 40 10	(b) Bran	33,00
43	ex 1104 22 30 (100)	(a) 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 (“Grütze” or “Grutten”)	58,82
ex 2302 40 10	(b) Bran	33,00
ex 2302 40 90	(c) Sharps	3,50
44	ex 1104 12 90 (100)	(a) 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 inactivated	50,00
ex 2302 40 10	(b) Bran	33,00
ex 2302 40 90	(c) Sharps	13,00
45	ex 1104 12 90 (300)	(a) 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 inactivated	62,50
ex 2302 40 10	(b) Bran	33,00
1005 90 00	Maize, other	46	ex 1102 20 10 (100)	(a) 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 weight	71,43
ex 1104 30 90	(b) Maize germ	12,00
ex 2302 10 10	(c) Bran	14,00
47	ex 1102 20 10 (200)	(a) Maize flour, of a fat content exceeding 1,3 % but not exceeding 1,5 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight	83,33
ex 1104 30 90	(b) Maize germ	8,00
ex 2302 10 10	(c) Bran	6,50
48	ex 1102 20 90 (100)	(a) Maize flour, of a fat content exceeding 1,5 % but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight	83,33
ex 1104 30 90	(b) Maize germ	8,00
ex 2302 10 10	(c) Bran	6,50
49	ex 1103 13 10 (100)	(a) Maize groats and meal, of a fat content not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,6 % by weight^f7	55,56
1102 20 10 or 1102 20 90	(b) Maize flour	16,00
ex 1104 30 90	(c) Maize germ	12,00
ex 2302 10 10	(d) Bran	14,00
50	ex 1103 13 10 (300)	(a) Maize groats and meal, of a fat content not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight	71,43
ex 1104 30 90	(b) Maize germ	12,00
ex 2302 10 10	(c) Bran	14,00
51	ex 1103 13 10 (500)	(a) Maize groats and meal, of a fat content exceeding 1,3 % by weight but not exceeding 1,5 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight	83,33
ex 1104 30 90	(b) Maize germ	8,00
ex 2302 10 10	(c) Bran	6,50
52	ex 1103 13 90 (100)	(a) Maize groats and meal, of a fat content exceeding 1,5 % by weight but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight	83,33
ex 1104 30 90	(b) Maize germ	8,00
ex 2302 10 10	(c) Bran	6,50
53	ex 1104 19 50 (110)	(a) 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 weight	62,50
ex 2302 10 10	(b) Bran	35,50
54	ex 1104 19 50 (130)	(a) 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 weight	76,92
ex 2302 10 10	(b) Bran	21,08
55	ex 1104 19 50 (150)	(a) Flaked maize, 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	90,91
ex 2302 10 10	(b) Bran	7,09
56	1108 12 00	(a) Maize starch	62,11
(b) The products shown under numerical order No 62	30,10
57	1702 30 51 or 1702 30 91	(a) Glucose, in the form of white crystalline powder, whether or not agglomerated^f8	47,62
	(b) The products shown under numerical order No 62	30,10
ex 1702 30 99	(c) Glucose waste	10,00
58	1702 30 59 or 1702 30 99	(a) Glucose, other than glucose in the form of white crystalline powder, whether or not agglomerated^f9	62,11
	(b) The products shown under numerical order No 62	30,10
59	ex 2905 44 11 or ex 3824 60 11	(a) D-Glucitol (sorbitol) in aqueous solution containing 2 % of less by weight of D-mannitol, calculated on the D-glucitol content^f10	59,17
	(b) The products shown under numerical order No 63	29,10
60	ex 2905 44 19 or ex 3824 60 19	(a) D-Glucitol (sorbitol) in aqueous solution containing more than 2 % by weight of D-mannitol, calculated on the D-glucitol content^f11	67,56
	(b) The products shown under numerical order No 63	29,10
61	ex 2905 44 91 or ex 2905 44 99 or ex 3824 60 91 or ex 3824 60 99	(a) D-Glucitol (sorbitol), relative to 100 kg of the dry matter	41,32
	(b) The products shown under numerical order No 63	29,10

Import goods	Numerical order	Compensating products	Quantity of compensating products for each 100 kg of import ed goods (kg)
CN code	Description	Code	Description
(1)	(2)	(3)	(4)	(5)
					a)	b)	c)	d)	e)	f)
1005 90 00 (cont'd)		62		Complementary products to the compensating products found under numerical order Nos 56 to 58^f12
	ex 1104 30 90	Maize germ	6,10	6,10
	ex 1515	Maize oils			2,90	2,90	2,90	2,90
	ex 2303 10 11	Maize gluten		4,50		4,50	4,50
	ex 2303 10 19	Corn-gluten feed	24,00	19,50	24,00	19,50	22,70	27,20
	ex 2306 70 00	Maize germ oil cake			3,20	3,20
30,10	30,10	30,10	30,10	30,10	30,10
	63		Complementary products to the compensating products found under numerical order Nos 59 to 61
	ex 1104 30 90	Maize germ	6,10	6,10
	ex 1515	Maize oils			2,90	2,90	2,90	2,90
	ex 2303 10 11	Maize gluten		4,50		4,50	4,50
	ex 2303 10 19	Corn-gluten feed	23,00	18,50	23,00	18,50	21,70	26,20
	ex 2306 70 00	Maize germ oil cake			3,20	3,20
			29,10	29,10	29,10	29,10	29,10	29,10

The subheadings in this column correspond to those in the combined nomenclature. When further subdivision has been necessary this is shown in parentheses ( ). These subdivisions correspond to those used in the regulations fixing export refunds.
Losses are calculated by subtracting from 100 the sum of the quantities shown in this column.
Hulled grains are grains corresponding to the definition given in Annex to Commission Regulation (EEC) No 821/68 (OJ No L 149, 29. 6. 1968, p. 46).
Cereal meal with an ash content, referred to dry matter, of less than 0,95 % by weight and a rate of passage through a sieve with an aperture of 0,25 mm of less than 10 % by weight.
The standard rate of yield to be applied is based on the number of eggs used per kilogram of pasta produced, using the following formula: Numerical order 25: $T = \frac{100}{160 - (X × 1,6)} × 100$ Numerical order 26: $T = \frac{100}{150 - (X × 1,6)} × 100$ Numerical order 27: $T = \frac{100}{140 - (X × 1,6)} × 100$ Numerical order 28: $T = \frac{100}{126 - (X × 1,6)} × 100$ X represents the number of eggs in shell (or the 50th of their weight expressed in grams of their equivalent in other egg products) uses per kilogram of pasta produced, the result being given to two decimal points.
Pearled grains are grains corresponding to the definition given in the Annex to Commission Regulation (EEC) No 821/68 (OJ No L 149, 29. 6. 1968, p. 46).
This concerns maize groats and meal: of which a percentage not exceeding 30 % by weight passes through a sieve with an aperture of 315 micrometers, or of which a percentage not exceeding 5 % by weight passes through a sieve with an aperture of 150 micrometers.
For glucose in the form of white crystalline powder, of a concentration other than 92 %, the quantitiy to be shown is 43, 81 kilograms of D-glucitol anhydrate per 100 kilograms of maize.
For glucose other than in the form of white crystalline powder, of a concentration other than 82 %, the quantity to be shown is 50,93 kilograms of D-glucitol anhydrate per 100 kilograms of maize.
For D-glucitol, of a concentration other than 70 %, the quantity to be shown is 41,4 kilograms of D-glucitol per 100 kilograms of maize.
For D-glucitol, of a concentration other than 70 %, the quantity to be shown is 47,3 kilograms of D-glucitol anhydrate per 100 kilograms of maize.
For the application of the alternatives (a) to (f), the real results from the operations have to be taken into account.
For the purposes of completing the arrangements, the quantitiy of broken rice obtained shall correspond to the quantity of broken rice as determined at the time of importation for processing of rice under CN codes 1006 30 61 to 1006 30 98. In the case of polishing, this quantity shall be increased by 2 % of the imported rice excluding the broken rice as determined at importation.
Pre-cooked rice is constituted by bleached rice in grains undergoing a pre-cooking and partial dehydration intended to facilitate final cooking.
The double quantity of olsic acid contained in the untreated olive oil has to be deducted from the quantity of refined olive oil shown in column 5 and constitutes the quantity of acid oils from refining.
In the case of soluble cocoa, add 1,5 % alkaline to the quantity shown in column 5.
Yield fixed for bakers' yeast, with a content in the dry matter of 95 %, 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 kilograms of yeast anhydrate per 100 kilograms of beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar.
Yield fixed for bakers' yeast, with a 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 kilograms of yeast anhydrate per 100 kilograms of beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar.’
Import goods	Numerical order	Compensating products	Quantity of compensating products for each 100 kg of imported goods (kg)
CN code	Description	Code	Description
(1)	(2)	(3)	(4)	(5)
1006 10 21	Rice in the husk (paddy or rough), parboiled, round grain	64	1006 20 11	(a) Husked (brown) rice parboiled, round grain	80,00
ex 1213 00 00	(b) Husks	20,00
65	1006 30 21	(a) Semi-milled rice, whether or not polished or glazed, parboiled, round grain	71,00
1102 30 00 or ex 2302 20 10 or ex 2320 20 90	(b) Rice flour or bran	6,00
1006 40 00	(c) Broken rice	3,00
ex 1213 00 00	(d) Husks	20,00
66	1006 30 61	(a) Wholly-milled rice, whether or not polished or glazed, parboiled, round grain	65,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	8,00
1006 40 00	(c) Broken rice	7,00
ex 1213 00 00	(d) Husks	20,00
1006 10 23	Rice in the husk (paddy or rough), parboiled, medium grain	67	1006 20 13	(a) Husked (brown) rice, parboiled, medium grain	80,00
ex 1213 00 00	(b) Husks	20,00
68	1006 30 23	(a) Semi-milled rice, whether or not polished or glazed, parboiled, medium grain	71,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	6,00
1006 40 00	(c) Broken rice	3,00
ex 1213 00 00	(d) Husks	20,00
69	1006 30 63	(a) Wholly-milled rice, whether or not polished or glazed, parboiled, medium grain	65,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	8,00
1006 40 00	(c) Broken rice	7,00
ex 1213 00 00	(d) Husks	20,00
1006 10 25	Rice in the husk (paddy or rough), parboiled, long grain, of a length/width ratio greater than 2 but less than 3	70	1006 20 15	(a) Husked (brown) rice, parboiled, long grain, of a length/width ratio greater than 2 but less than 3	80,00
1213 00 00	(b) Husks	20,00
71	1006 30 25	(a) Semi-milled rice, whether or not polished or glazed, parboiled, long grain, length/width ratio greater than 2 but less than 3	71,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	6,00
1006 40 00	(c) Broken rice	3,00
ex 1213 00 00	(d) Husks	20,00
72	1006 30 65	(a) Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, length/width ratio greater than 2 but less than 3	65,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	8,00
1006 40 00	(c) Broken rice	7,00
ex 1213 00 00	(d) Husks	20,00
1006 10 27	Rice in the husk (paddy or rough), long grain, of a length/width ratio equal to or greater than 3	73	1006 20 17	(a) Husked (brown) rice, parboiled, long grain, of a length/width ratio equal to or greater than 3	80,00
ex 1213 00 00	(b) Husks	20,00
74	1006 30 27	(a) Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3	68,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	6,00
1006 40 00	(c) Broken rice	6,00
ex 1213 00 00	(d) Husks	20,00
75	1006 30 67	(a) Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3	62,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	8,00
1006 40 00	(c) Broken rice	10,00
ex 1213 00 00	(d) Husks	20,00
1006 10 92	Rice in the husk (paddy or rough), round grain	76	1006 20 11	(a) Husked (brown) rice, parboiled, round grain	80,00
ex 1213 00 00	(b) Husks	20,00
77	1006 20 92	(a) Husked (brown) rice, round grain	80,00
ex 1213 00 00	(b) Husks	20,00
78	1006 30 21	(a) Semi-milled rice whether or not polished or glazed, parboiled, round grain	71,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	6,00
1006 40 00	(c) Broken rice	3,00
ex 1213 00 00	(d) Husks	20,00
79	1006 30 42	(a) Semi-milled rice, whether or not polished or glazed, round grain	65,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	5,00
1006 40 00	(c) Broken rice	10,00
ex 1213 00 00	(d) Husks	20,00
80	1006 30 61	(a) Wholly-milled rice, whether or not polished or glazed, parboiled, round grain	65,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	8,00
1006 40 00	(c) Broken rice	7,00
ex 12 130 000	(d) Husks	20,00
81	1006 30 92	(a) Wholly-milled rice, whether or not polished or glazed, round grain	60,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	8,00
1006 40 00	(c) Broken rice	12,00
ex 1213 00 00	(d) Husks	20,00
1006 10 94	Rice in the husk (paddy or rough), medium grain	82	1006 20 13	(a) Husked (brown) rice, parboiled, medium grain	80,00
ex 1213 00 00	(b) Husks	20,00
83	1006 20 94	(a) Husked (brown) rice, medium grain	80,00
ex 1213 00 00	(b) Husks	20,00
84	1006 30 23	(a) Semi-milled rice, whether or not polished or glazed, parboiled, medium grain	71,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	6,00
1006 40 00	(c) Broken rice	3,00
ex 1213 00 00	(d) Husks	20,00
85	1006 30 44	(a) Semi-milled rice, whether or not polished or glazed, medium grain	65,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	5,00
1006 40 00	(c) Broken rice	10,00
ex 1213 00 00	(d) Husks	20,00
86	1006 30 63	(a) Wholly-milled rice, whether or not polished or glazed, parboiled, medium grain	65,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	8,00
1006 40 00	(c) Broken rice	7,00
ex 1213 00 00	(d) Husks	20,00
87	1006 30 94	(a) Wholly-milled rice, whether or not polished or glazed, medium grain	60,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	8,00
1006 40 00	(c) Broken rice	12,00
ex 1213 00 00	(d) Husks	20,00
1006 10 96	Rice in the husk (paddy or rough), long grain, of a length/width ratio greater than 2 but less than 3	88	1006 20 15	(a) Husked (brown) rice, parboiled, long grain, length/width ratio greater than 2 but less than 3	80,00
ex 1213 00 00	(b) Husks	20,00
89	1006 20 96	(a) Husked (brown) rice, long grain, of a length/width ratio greater than 2 but less than 3	80,00
ex 1213 00 00	(b) Husks	20,00
90	1006 30 25	(a) Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3	71,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	6,00
1006 40 00	(c) Broken rice	3,00
ex 1213 00 00	(d) Husks	20,00
91	1006 30 46	(a) Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3	65,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	5,00
1006 40 00	(c) Broken rice	10,00
ex 1213 00 00	(d) Husks	20,00
92	1006 30 65	(a) Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3	65,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	8,00
1006 40 00	(c) Broken rice	7,00
ex 1213 00 00	(d) Husks	20,00
93	1006 30 96	(a) Wholly-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3	60,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	8,00
1006 40 00	(c) Broken rice	12,00
ex 1213 00 00	(d) Husks	20,00
1006 10 98	Rice in the husk (paddy or rough), long grain, of a length/width ratio equal to or greater than 3	94	1006 20 17	(a) Husked (brown) rice, parboiled, long grain, of a length/width ratio equal to or greater than 3	80,00
ex 1213 00 00	(b) Husks	20,00
95	1006 20 98	(a) Husked (brown) rice, long grain of a length/width ratio equal to or greater than 3	80,00
ex 1213 00 00	(b) Husks	20,00
96	1006 30 27	(a) Semi-milled rice, whether or not polished or glazed, parboiled, of a length/width ratio equal to or greater than 3	68,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	6,00
1006 40 00	(c) Broken rice	6,00
ex 1213 00 00	(d) Husks	20,00
97	1006 30 48	(a) Semi-milled rice, whether or not polished or glazed, of a length/width ratio equal to or greater than 3	58,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	7,00
1006 40 00	(c) Broken rice	15,00
ex 1213 00 00	(d) Husks	20,00
98	1006 30 67	(a) Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3	62,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	8,00
1006 40 00	(c) Broken rice	10,00
ex 1213 00 00	(d) Husks	20,00
99	1006 30 98	(a) Wholly-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3	55,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	9,00
1006 40 00	(c) Broken rice	16,00
ex 1213 00 00	(d) Husks	20,00
1006 20 11	Husked (brown) rice, parboiled, round grain	100	1006 30 21	(a) Semi-milled rice, whether or not polished or glazed, parboiled, round grain	93,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	5,00
1006 40 00	(c) Broken rice	2,00
101	1006 30 61	(a) Wholly-milled rice, whether or not polished or glazed, parboiled, round grain	88,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	10,00
1006 40 00	(c) Broken rice	2,00
1006 20 13	Husked (brown) rice, parboiled, medium grain	102	1006 30 23	(a) Semi-milled rice, whether or not polished or glazed, parboiled, medium grain	93,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	5,00
1006 40 00	(c) Broken rice	2,00
103	1006 30 63	(a) Wholly-milled rice, whether or not polished or glazed, parboiled, medium grain	88,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	10,00
1006 40 00	(c) Broken rice	2,00
1006 20 15	Husked (brown) rice, parboiled, long grain, of a length/width ratio greater than 2 but less than 3	104	1006 30 25	(a) Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3	93,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	5,00
1006 40 00	(c) Broken rice	2,00
105	1006 30 65	(a) Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3	88,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	10,00
1006 40 00	(c) Broken rice	2,00
1006 20 17	Husked (brown) rice, parboiled, long grain, of a length/width ratio equal to or greater than 3	106	1006 30 27	(a) Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3	93,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	5,00
1006 40 00	(c) Broken rice	2,00
107	1006 30 67	(a) Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3	88,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	10,00
1006 40 00	(c) Broken rice	2,00
1006 20 92	Husked (brown) rice, parboiled, round grain	108	1006 30 42	(a) Semi-milled rice, whether or not polished or glazed, round grain	84,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	6,00
10 064 000	(c) Broken rice	10,00
109	1006 30 92	(a) Wholly-milled rice, whether or not polished or glazed, round grain	77,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	12,00
1006 40 00	(c) Broken rice	11,00
1006 20 94	Husked (brown) rice, medium grain	110	1006 30 44	(a) Semi-milled rice, whether or not polished or glazed, medium grain	84,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	6,00
1006 40 00	(c) Broken rice	10,00
111	1006 30 94	(a) Wholly-milled rice, whether or not polished or glazed, medium grain	77,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	12,00
1006 40 00	(c) Broken rice	11,00
10 062 096	Husked (brown) rice, long grain, of a length/width ratio greater than 2 but less than 3	112	10 063 046	(a) Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3	84,00
11 023 000 or ex 23 022 010 or ex 23 022 090	(b) Rice flour or bran	6,00
10 064 000	(c) Broken rice	10,00
113	10 063 096	(a) Wholly-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3	77,00
11 023 000 or ex 23 022 010 or ex 23 022 090	(b) Rice flour or bran	12,00
10 064 000	(c) Broken rice	11,00
10 062 098	Husked (brown) rice, long grain of a length/width ratio equal to or greater than 3	114	10 063 048	(a) Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3	78,00
11 023 000 or ex 23 022 010 or ex 2302 20 90	(b) Rice flour or bran	10,00
1006 40 00	(c) Broken rice	12,00
115	1006 30 98	(a) Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3	73,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	12,00
1006 40 00	(c) Broken rice	15,00
1006 30 21	Semi-milled rice, whether or not polished or glazed, parboiled, round grain	116	1006 30 61	(a) Wholly milled rice, whether or not polished or glazed, parboiled, medium grain	96,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	2,00
1006 40 00	(c) Broken rice	2,00
1006 30 23	Semi-milled rice, whether or not polished or glazed, parboiled, medium grain	117	1006 30 63	(a) Wholly milled rice, whether or not polished or glazed, parboiled, medium grain	96,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	2,00
1006 40 00	(c) Broken rice	2,00
1006 30 25	Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3	118	1006 30 65	(a) Wholly milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3	96,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	2,00
1006 40 00	(c) Broken rice	2,00
1006 30 27	Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3	119	1006 30 67	(a) Wholly milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3	96,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	2,00
1006 40 00	(c) Broken rice	2,00
1006 30 42	Semi-milled rice, whether or not polished or glazed, round grain	120	1006 30 92	(a) Wholly milled rice, whether or not polished or glazed, round grain	94,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	2,00
1006 40 00	(c) Broken rice	4,00
1006 30 44	Semi-milled rice, whether or not polished or glazed, medium grain	121	1006 30 94	(a) Wholly milled rice, whether or not polished or glazed, medium grain	94,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	2,00
1006 40 00	(c) Broken rice	4,00
1006 30 46	Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3	122	1006 30 96	(a) Wholly milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3	94,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	2,00
1006 40 00	(c) Broken rice	4,00
1006 30 48	Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3	123	1006 30 98	(a) Wholly milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3	93,00
1102 30 00 or ex 2302 20 10 or ex 2302 20 90	(b) Rice flour or bran	2,00
1006 40 00	(c) Broken rice	5,00
1006 30 61 to 1006 30 89	Wholly milled rice	124	1006 30 61 to 1006 30 98	Wholly milled rice, polished, glazed or pre-packed^f13	100,00
1006 30 92 1006 30 94 1006 30 96 1006 30 98	Wholly milled rice, other	125	1904 10 30	Puffed rice	60,61
1006 30 61 1006 30 63 1006 30 65 1006 30 67	Wholly milled rice, parboiled	126	1904 90 10	Pre-cooked rice^f14	80,00
1006 30 92 1006 30 94 1006 30 96 1006 30 98	Wholly milled rice, other	127	1904 90 10	Pre-cooked rice	70,00 60,00 60,00 50,00
1006 40 00	Broken rice	128	1102 30 00	Rice flour	99,00
129	1103 14 00	Rice groats and meal	99,00
130	1104 19 91	Rice, flaked	99,00
1509 10 10	Olive oil, untreated	131	ex 1509 90 00 ex 3823 19 90	(a) Olive oil, refined (b) Acid oils from refining^f15	98,00
1510 00 10	Olive residue oil, unrefined	132	ex 1510 00 90	(a) Olive oil, refined	95,00
ex 1522 00 39	(b) Stearin	3,00
ex 3823 19 90	(c) Acid oils from refining
ex 1801 00 00	Cocoa beans, whole or broken, raw	133	ex 1801 00 00	(a) Cocoa beans, whole or broken, shelled and roasted	76,3
1802 00 00	(b) Cocoa shells, husks, skins and waste	16,7
1801 00 00	Cocoa beans, whole or broken, raw or roasted	134	1803	(a) Cocoa paste	76,3
1802 00 00	(b) Cocoa shells, husks, skins and waste	16,7
135	ex 1803 20 00	(a) Cocoa paste, containing not more than 14 % of fats	40,3
ex 1804 00 00	(b) Cocoa butter	36,0
1802 00 00	(c) Cocoa shells, husks, skins and waste	16,7
136	ex 1803 20 00	(a) Cocoa paste, containing more than 14 % but not more than 18 % of fats	42,7
ex 1804 00 00	(b) Cocoa butter	33,6
1802 00 00	(c) Cocoa shells, husks, skins and waste	16,7
137	ex 1803 20 00	(a) Cocoa paste, containing more than 18 % of fats	44,8
ex 1804 00 00	(b) Cocoa butter	31,5
1802 00 00	(c) Cocoa shells, husks, skins and waste	16,7
138	ex 1804 00 00	(a) Cocoa butter	36,0
ex 1805 00 00	(b) Cocoa powder, containing not more than 14 % of fats^f16	40,3
1802 00 00	(c) Cocoa shells, husks, skins and waste	16,7
139	ex 1804 00 00	(a) Cocoa butter	33,6
ex 1805 00 00	(b) Cocoa powder, containing more than 14 % but not more than 18 % of fats	42,7
1802 00 00	(c) Cocoa shells, husks, skins and waste	16,7
140	ex 1804 00 00	(a) Cocoa butter	31,5
ex 1805 00 00	(b) Cocoa powder, containing more than 18 % of fats	44,8
1802 00 00	(c) Cocoa shells husks, skins and waste	16,7
1803 10 00	Cocoa paste, not defatted	141	ex 1804 00 00	(a) Cocoa butter	46,7
ex 1803 20 00	(b) Cocoa paste, containing not more than 14 % of fats	52,2
142	ex 1804 00 00	(a) Cocoa butter	43,6
ex 1803 20 00	(b) Cocoa paste, containg more than 14 % but not more than 18 % of fats	55,3
143	ex 1804 00 00	(a) Cocoa butter	40,8
ex 1803 20 00	(b) Cocoa paste, containing more than 18 % fats	58,1
144	ex 1804 00 00	(a) Cocoa butter	46,7
ex 1805 00 00	(b) Cocoa powder, containing not more than 14 % of fats	52,2
145	ex 1804 00 00	(a) Cocoa butter	43,6
ex 1805 00 00	(b) Cocoa powder, containing more than 14 % but not more than 18 % of fats	55,3
146	ex 1804 00 00	(a) Cocoa butter	40,8
ex 1805 00 00	(b) Cocoa paste, containing more than 18 % of fats	58,1
1803 20 00	Cocoa paste, defatted	147	1805 00 00	Cocoa powder	99,00
1701 99 10	White sugar	148	2905 44 19 or 2905 44 91 2905 44 99 3824 60 19 3824 60 91 3824 60 99	(a) D-Glucitol (sorbitol) relative to 100 kg of the dry matter	73,53
2905 43 00	(b) D-Mannitol (mannitol)	24,51
1703	Molasses	149	2102 10 31	Dried bakers' yeasts^f17	23,53
150	2102 10 39	Other bakers' yeasts^f18	80,00

Annotations

Footnotes

f1

Losses are calculated by subtracting from 100 the sum of the quantities shown in this column.

f2

The subheadings in this column correspond to those in the combined nomenclature. When further subdivision has been necessary this is shown in parentheses ( ). These subdivisions correspond to those used in the regulations fixing export refunds.

f3

Hulled grains are grains corresponding to the definition given in Annex to Commission Regulation (EEC) No 821/68 (OJ No L 149, 29. 6. 1968, p. 46).

f4

Cereal meal with an ash content, referred to dry matter, of less than 0,95 % by weight and a rate of passage through a sieve with an aperture of 0,25 mm of less than 10 % by weight.

f5

The standard rate of yield to be applied is based on the number of eggs used per kilogram of pasta produced, using the following formula:

Numerical order 25: $T = \frac{100}{160 - (X × 1,6)} × 100$
Numerical order 26: $T = \frac{100}{150 - (X × 1,6)} × 100$
Numerical order 27: $T = \frac{100}{140 - (X × 1,6)} × 100$
Numerical order 28: $T = \frac{100}{126 - (X × 1,6)} × 100$

X represents the number of eggs in shell (or the 50th of their weight expressed in grams of their equivalent in other egg products) uses per kilogram of pasta produced, the result being given to two decimal points.

f6

Pearled grains are grains corresponding to the definition given in the Annex to Commission Regulation (EEC) No 821/68 (OJ No L 149, 29. 6. 1968, p. 46).

f7

This concerns maize groats and meal:

of which a percentage not exceeding 30 % by weight passes through a sieve with an aperture of 315 micrometers,

or
of which a percentage not exceeding 5 % by weight passes through a sieve with an aperture of 150 micrometers.

f8

For glucose in the form of white crystalline powder, of a concentration other than 92 %, the quantitiy to be shown is 43, 81 kilograms of D-glucitol anhydrate per 100 kilograms of maize.

f9

For glucose other than in the form of white crystalline powder, of a concentration other than 82 %, the quantity to be shown is 50,93 kilograms of D-glucitol anhydrate per 100 kilograms of maize.

f10

For D-glucitol, of a concentration other than 70 %, the quantity to be shown is 41,4 kilograms of D-glucitol per 100 kilograms of maize.

f11

For D-glucitol, of a concentration other than 70 %, the quantity to be shown is 47,3 kilograms of D-glucitol anhydrate per 100 kilograms of maize.

f12

For the application of the alternatives (a) to (f), the real results from the operations have to be taken into account.

f13

For the purposes of completing the arrangements, the quantitiy of broken rice obtained shall correspond to the quantity of broken rice as determined at the time of importation for processing of rice under CN codes 1006 30 61 to 1006 30 98. In the case of polishing, this quantity shall be increased by 2 % of the imported rice excluding the broken rice as determined at importation.

f14

Pre-cooked rice is constituted by bleached rice in grains undergoing a pre-cooking and partial dehydration intended to facilitate final cooking.

f15

The double quantity of olsic acid contained in the untreated olive oil has to be deducted from the quantity of refined olive oil shown in column 5 and constitutes the quantity of acid oils from refining.

f16

In the case of soluble cocoa, add 1,5 % alkaline to the quantity shown in column 5.

f17

Yield fixed for bakers' yeast, with a content in the dry matter of 95 %, 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 kilograms of yeast anhydrate per 100 kilograms of beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar.

f18

Yield fixed for bakers' yeast, with a 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 kilograms of yeast anhydrate per 100 kilograms of beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar.’