{
  "url": "https://openlegislation.uk/eu-regulation-2004-2199/annex-1",
  "json_url": "https://openlegislation.uk/eu-regulation-2004-2199/annex-1.json",
  "legislation": "eur/2004/2199",
  "legislation_title": "Commission Regulation (EC) No 2199/2004 of 10 December 2004 amending Regulation (EEC) No 3846/87 establishing an agricultural product nomenclature for export refunds",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2004-2199",
  "path": "annex/1",
  "kind": "annex",
  "number": "1",
  "heading": "AGRICULTURAL PRODUCT NOMENCLATURE FOR EXPORT REFUNDS",
  "text": "1.\nCereals and wheat or rye flour, groats or meal\nCN code\nDescription of goods\nProduct code\n1001\nWheat and meslin:\n1001 10 00\n–\nDurum wheat:\n– –\nSeed\n1001 10 00 9200\n– –\nOther\n1001 10 00 9400\nex 1001 90\n–\nOther:\n– –\nOther spelt, common wheat and meslin:\n1001 90 91\n– – –\nCommon wheat and meslin seed\n1001 90 91 9000\n1001 90 99\n– – –\nOther\n1001 90 99 9000\n1002 00 00\nRye\n1002 00 00 9000\n1003 00\nBarley:\n1003 00 10\n–\nSeed\n1003 00 10 9000\n1003 00 90\n–\nOther\n1003 00 90 9000\n1004 00 00\nOats:\n–\nSeed\n1004 00 00 9200\n–\nOther\n1004 00 00 9400\n1005\nMaize (corn):\nex 1005 10\n–\nSeed:\n1005 10 90\n– –\nOther\n1005 10 90 9000\n1005 90 00\n–\nOther\n1005 90 00 9000\n1007 00\nGrain sorghum:\n1007 00 90\n–\nOther\n1007 00 90 9000\nex 1008\nBuckwheat, millet and canary seed; other cereals:\n1008 20 00\n–\nMillet\n1008 20 00 9000\n1101 00\nWheat or meslin flour:\n–\nWheat flour:\n1101 00 11\n– –\nOf durum wheat\n1101 00 11 9000\n1101 00 15\n– –\nOf common wheat and spelt:\n– – –\nOf an ash content of 0 to 600 mg/100 g\n1101 00 15 9100\n– – –\nOf an ash content of 601 to 900 mg/100 g\n1101 00 15 9130\n– – –\nOf an ash content of 901 to 1 100 mg/100 g\n1101 00 15 9150\n– – –\nOf an ash content of 1 101 to 1 650 mg/100 g\n1101 00 15 9170\n– – –\nOf an ash content of 1 651 to 1 900 mg/100 g\n1101 00 15 9180\n– – –\nOf an ash content of more than 1 900 mg/100 g\n1101 00 15 9190\n1101 00 90\n–\nMeslin flour\n1101 00 90 9000\nex 1102\nCereal flours other than of wheat or meslin:\n1102 10 00\n–\nRye flour:\n– –\nOf an ash content of 0 to 1 400 mg/100 g\n1102 10 00 9500\n– –\nOf an ash content of 1 400 to 2 000 mg/100 g\n1102 10 00 9700\n– –\nOf an ash content of more than 2 000 mg/100 g\n1102 10 00 9900\nex 1103\nCereal groats, meal and pellets:\n–\nGroats and meal:\n1103 11\n– –\nOf wheat:\n1103 11 10\n– – –\nDurum wheat:\n– – – –\nOf an ash content of 0 to 1 300 mg/100 g:\n– – – – –\nMeal of which less than 10 %, by weight, is capable of passing through a sieve of 0,160 mm mesh\n1103 11 10 9200\n– – – – –\nOther\n1103 11 10 9400\n– – – –\nOf an ash content of more than 1 300 mg/100 g\n1103 11 10 9900\n1103 11 90\n– – –\nCommon wheat and spelt:\n– – – –\nOf an ash content of 0 to 600 mg/100 g\n1103 11 90 9200\n– – – –\nOf an ash content of exceeding 600 mg/100 g\n1103 11 90 9800\n2.\nRice and broken rice\nCN code\nDescription of goods\nProduct code\n1006\nRice:\n1006 20\n–\nHusked (brown) rice:\n– –\nParboiled:\n1006 20 11\n– – –\nRound grain\n1006 20 11 9000\n1006 20 13\n– – –\nMedium grain\n1006 20 13 9000\n– – –\nLong grain:\n1006 20 15\n– – – –\nOf a length/width ratio greater than 2 but less than 3\n1006 20 15 9000\n1006 20 17\n– – – –\nOf a length/width ratio equal to or greater than 3\n1006 20 17 9000\n– –\nOther:\n1006 20 92\n– – –\nRound grain\n1006 20 92 9000\n1006 20 94\n– – –\nMedium grain\n1006 20 94 9000\n– – –\nLong grain:\n1006 20 96\n– – – –\nOf a length/width ratio greater than 2 but less than 3\n1006 20 96 9000\n1006 20 98\n– – – –\nOf a length/width ratio equal to or greater than 3\n1006 20 98 9000\n1006 30\n–\nSemi-milled or wholly milled rice, whether or not polished or glazed:\n– –\nSemi-milled rice:\n– – –\nParboiled:\n1006 30 21\n– – – –\nRound grain\n1006 30 21 9000\n1006 30 23\n– – – –\nMedium grain\n1006 30 23 9000\n– – – –\nLong grain:\n1006 30 25\n– – – – –\nOf a length/width ratio greater than 2 but less than 3\n1006 30 25 9000\n1006 30 27\n– – – – –\nOf a length/width ratio equal to or greater than 3\n1006 30 27 9000\n– – –\nOther:\n1006 30 42\n– – – –\nRound grain\n1006 30 42 9000\n1006 30 44\n– – – –\nMedium grain\n1006 30 44 9000\n– – – –\nLong grain:\n1006 30 46\n– – – – –\nOf a length/width ratio greater than 2 but less than 3\n1006 30 46 9000\n1006 30 48\n– – – – –\nOf a length/width ratio equal to or greater than 3\n1006 30 48 9000\n– –\nWholly milled rice:\n– – –\nParboiled:\n1006 30 61\n– – – –\nRound grain:\n– – – – –\nIn immediate packings of 5 kg net or less\n1006 30 61 9100\n– – – – –\nOther\n1006 30 61 9900\n1006 30 63\n– – – –\nMedium grain:\n– – – – –\nIn immediate packings of 5 kg net or less\n1006 30 63 9100\n– – – – –\nOther\n1006 30 63 9900\n– – – –\nLong grain:\n1006 30 65\n– – – – –\nOf a length/width ratio greater than 2 but less than 3:\n– – – – – –\nIn immediate packings of 5 kg net or less\n1006 30 65 9100\n– – – – – –\nOther\n1006 30 65 9900\n1006 30 67\n– – – – –\nOf a length/width ratio equal to or greater than 3:\n– – – – – –\nIn immediate packings of 5 kg net or less\n1006 30 67 9100\n– – – – – –\nOther\n1006 30 67 9900\n– – –\nOther:\n1006 30 92\n– – – –\nRound grain:\n– – – – –\nIn immediate packings of 5 kg net or less\n1006 30 92 9100\n– – – – –\nOther\n1006 30 92 9900\n1006 30 94\n– – – –\nMedium grain:\n– – – – –\nIn immediate packings of 5 kg net or less\n1006 30 94 9100\n– – – – –\nOther\n1006 30 94 9900\n– – – –\nLong grain:\n1006 30 96\n– – – – –\nOf a length/width ratio greater than 2 but less than 3:\n– – – – – –\nIn immediate packings of 5 kg net or less\n1006 30 96 9100\n– – – – – –\nOther\n1006 30 96 9900\n1006 30 98\n– – – – –\nOf a length/width ratio equal to or greater than 3:\n– – – – – –\nIn immediate packings of 5 kg net or less\n1006 30 98 9100\n– – – – – –\nOther\n1006 30 98 9900\n1006 40 00\n–\nBroken rice\n1006 40 00 9000\n3.\nProducts processed from cereals\nOJ L 149, 29.6.1968, p. 46.\nThe analytical method to be used for the determination of the fatty matter content is that printed in Annex I (method A) to Commission Directive 84/4/EEC (OJ L 15, 18.1.1984, p. 28).\nThe procedure to be followed for the determination of the fatty matter content is as follows:\nthe sample has to be crushed so that 90 % or more can pass through a sieve with an aperture of 500 micrometres and 100 % can pass through a sieve with an aperture of 1 000 micrometres,\nthe analytical method to be used afterwards is that which is printed in Annex I (method A) to Directive 84/4/EEC.\nThe dry matter content of starch is determined by the method laid down in Annex II to Commission Regulation (EEC) No 1908/84 (OJ L 178, 5.7.1984, p. 22). The purity of starch is determined using the Ewers modified polarimetric method, as published in Annex I to the third Commission Directive 72/199/EEC (OJ L 123, 29.5.1972, p. 6).\nThe export refund payable for starch shall be adjusted by using the following formula:\n1.. Potato starch: ((actual % dry matter)/80) × export refund.\n2.. All other types of starch: ((actual % dry matter)/87) × export refund.\nWhen completing customs formalities, the applicant shall state on the declaration provided for this purpose the dry matter content of the product.\nThe export refund is payable for products having a dry matter content of less than 78 %. The export refund provided for products having a dry matter content of less than 78 % shall be adjusted by using the following formula:\n((actual dry matter content)/78) × export refund\nThe dry matter content is determined by method 2 laid down in Annex II to Commission Directive 79/796/EEC (OJ L 239, 22.9.1979, p. 24), or by any other suitable analysis method offering at least the same guarantees.\nCN code\nDescription of goods\nProduct code\nex 1102\nCereal flours other than of wheat or meslin:\nex 1102 20\n–\nMaize (corn) flour:\nex 1102 20 10\n– –\nOf a fat content not exceeding 1,5 % by weight:\n– – –\nOf 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\n1102 20 10 9200\n– – –\nOf 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 1 % by weight\n1102 20 10 9400\nex 1102 20 90\n– –\nOther:\n– – –\nOf 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\n1102 20 90 9200\nex 1102 90\n–\nOther:\n1102 90 10\n– –\nBarley flour:\n– – –\nOf 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\n1102 90 10 9100\n– – –\nOther\n1102 90 10 9900\nex 1102 90 30\n– –\nOat flour:\n– – –\nOf 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 % and of which the peroxidase is virtually inactivated\n1102 90 30 9100\nex 1103\nCereal groats, meal and pellets:\n–\nGroats and meal:\nex 1103 13\n– –\nOf maize (corn):\nex 1103 13 10\n– – –\nOf a fat content not exceeding 1,5 % by weight:\n– – – –\nOf a fat content, not exceeding 0,9 % by weight and a crude fibre content, referred to dry matter, not exceeding 0,6 % by weight of which a percentage not exceeding 30 % passes through a sieve with an aperture of 315 micrometers and of which a percentage not exceeding 5 % passes through a sieve with an aperture of 150 micrometers\n1103 13 10 9100\n– – – –\nOf a fat content, exceeding 0,9 % by weight but not exceeding 1,3 % by weight and a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight of which a percentage not exceeding 30 % passes through a sieve with an aperture of 315 micrometers and of which a percentage not exceeding 5 % passes through a sieve with an aperture of 150 micrometers\n1103 13 10 9300\n– – – –\nOf 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 1,0 % by weight of which a percentage not exceeding 30 % passes through a sieve with an aperture of 315 micrometers and of which a percentage not exceeding 5 % passes through a sieve with an aperture of 150 micrometers\n1103 13 10 9500\nex 1103 13 90\n– – –\nOther:\n– – – –\nOf 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 of which a percentage not exceeding 30 % passes through a sieve with an aperture of 315 micrometers and of which a percentage not exceeding 5 % passes through a sieve with an aperture of 150 micrometers\n1103 13 90 9100\nex 1103 19\n– –\nOf other cereals:\n1103 19 10\n– – –\nOf rye\n1103 19 10 9000\nex 1103 19 30\n– – –\nOf barley:\n– – – –\nOf 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\n1103 19 30 9100\nex 1103 19 40\n– – –\nOf oats:\n– – – –\nOf an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,1 % of a moisture content not exceeding 11 % and of which the peroxidase is virtually inactivated\n1103 19 40 9100\nex 1103 20\n–\nPellets:\n1103 20 20\n– –\nOf barley\n1103 20 20 9000\n1103 20 60\n– –\nOf wheat\n1103 20 60 9000\nex 1104\nCereal grains otherwise worked (for example, hulled, rolled, flaked, pearled, sliced or kibbled), except rice of heading No 1006; germ of cereals, whole, rolled, flaked or ground:\n–\nRolled or flaked grains:\nex 1104 12\n– –\nOf oats:\nex 1104 12 90\n– – –\nFlaked:\n– – – –\nOf an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,1 % of a moisture content not exceeding 12 % and of which the peroxidase is virtually inactivated\n1104 12 90 9100\n– – – –\nOf 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 % of a moisture content not exceeding 12 % and of which the peroxidase is virtually inactivated\n1104 12 90 9300\nex 1104 19\n– –\nOf other cereals:\n1104 19 10\n– – –\nOf wheat\n1104 19 10 9000\nex 1104 19 50\n– – –\nOf maize:\n– – – –\nFlaked:\n– – – – –\nOf 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\n1104 19 50 9110\n– – – – –\nOf a fat content, referred to dry matter, exceeding 0,9 % but not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight\n1104 19 50 9130\n– – –\nOf barley:\nex 1104 19 69\n– – – –\nFlaked:\n– – – – –\nOf 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\n1104 19 69 9100\n–\nOther worked grains (for example, hulled, pearled, sliced or kibbled):\nex 1104 22\n– –\nOf oats:\nex 1104 22 20\n– – –\nHulled (shelled or husked):\n– – – –\nOf an ash content, referred to dry matter, not exceeding 2,3 % by weight, of tegument content not exceeding 0,5 %, of a moisture content not exceeding 11 % and of which the peroxidase is virtually inactivated corresponding to the definition given in the Annex to Regulation (EEC) No 821/68\n1104 22 20 9100\nex 1104 22 30\n– – –\nHulled and sliced or kibbled (‘Grütze’ or ‘grutten’):\n– – – –\nOf an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,1 %, of a moisture content not exceeding 11 % and of which the peroxidase is virtually inactivated corresponding to the definition given in the Annex to Regulation (EEC) No 821/68\n1104 22 30 9100\nex 1104 23\n– –\nOf maize (corn):\nex 1104 23 10\n– – –\nHulled (shelled or husked), whether or not sliced or kibbled:\n– – – –\nOf 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 0,6 % by weight (‘Grütze’ or ‘grutten’) corresponding to the definition given in the Annex to Regulation (EEC) No 821/68\n1104 23 10 9100\n– – – –\nOf a fat content, referred to dry matter, exceeding 0,9 % but not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight (‘Grütze’ or ‘grutten’) corresponding to the definition given in the Annex to Regulation (EEC) No 821/68\n1104 23 10 9300\n1104 29\n– –\nOf other cereals:\n– – –\nOf barley:\nex 1104 29 01\n– – – –\nHulled (shelled or husked):\n– – – – –\nOf 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 corresponding to the definition given in the Annex to Regulation (EEC) No 821/68\n1104 29 01 9100\nex 1104 29 03\n– – – –\nHulled and sliced or kibbled (‘Grütze’ or ‘grutten’):\n– – – – –\nOf 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 corresponding to the definition given in the Annex to Regulation (EEC) No 821/68\n1104 29 03 9100\nex 1104 29 05\n– – – –\nPearled:\n– – – – –\nOf an ash content, referred to dry matter, not exceeding 1 % by weight (without talc):\n– – – – – –\nFirst category corresponding to the definition given in the Annex to Regulation (EEC) No 821/68\n1104 29 05 9100\n– – – – –\nOf an ash content, referred to dry matter, not exceeding 1 % by weight (without talc):\n– – – – – –\nSecond category corresponding to the definition given in the Annex to Regulation (EEC) No 821/68\n1104 29 05 9300\n– – –\nother:\n– – – –\nHulled (shelled or husked), whether or not sliced or kibbled:\nex 1104 29 11\n– – – – –\nOf wheat, not sliced or kibbled corresponding to the definition given in the Annex to Regulation (EEC) No 821/68\n1104 29 11 9000\n– – – –\nNot otherwise worked than kibbled:\n1104 29 51\n– – – – –\nOf wheat\n1104 29 51 9000\n1104 29 55\n– – – – –\nOf rye\n1104 29 55 9000\n1104 30\n–\nGerm of cereals, whole, rolled, flaked or ground:\n1104 30 10\n– –\nOf wheat\n1104 30 10 9000\n1104 30 90\n– –\nOf other cereals\n1104 30 90 9000\n1107\nMalt, whether or not roasted:\n1107 10\n–\nNot roasted:\n– –\nOf wheat:\n1107 10 11\n– – –\nIn the form of flour\n1107 10 11 9000\n1107 10 19\n– – –\nOther:\n1107 10 19 9000\n– –\nOther:\n1107 10 91\n– – –\nIn the form of flour\n1107 10 91 9000\n1107 10 99\n– – –\nOther\n1107 10 99 9000\n1107 20 00\n–\nRoasted\n1107 20 00 9000\nex 1108\nStarches; inulin:\n–\nStarches:\nex 1108 11 00\n– –\nWheat starch:\n– – –\nOf a dry matter content of not less than 87 % and a purity in the dry matter of not less than 97 %\n1108 11 00 9200\n– – –\nOf a dry matter content of not less than 84 % but less than 87 % and a purity in the dry matter of not less than 97 %\n1108 11 00 9300\nex 1108 12 00\n– –\nMaize (corn) starch:\n– – –\nOf a dry matter content of not less than 87 % and a purity in the dry matter of not less than 97 %\n1108 12 00 9200\n– – –\nOf a dry matter content of not less than 84 % but less than 87 % and a purity in the dry matter of not less than 97 %\n1108 12 00 9300\nex 1108 13 00\n– –\nPotato starch:\n– – –\nOf a dry matter content of not less than 80 % and a purity in the dry matter of not less than 97 %\n1108 13 00 9200\n– – –\nOf a dry matter content of not less than 77 % but less than 80 % and a purity in the dry matter of not less than 97 %\n1108 13 00 9300\nex 1108 19\n– –\nOther starches:\nex 1108 19 10\n– – –\nRice starch:\n– – – –\nOf a dry matter content of not less than 87 % and a purity in the dry matter of not less than 97 %\n1108 19 10 9200\n– – – –\nOf a dry matter content of not less than 84 % but less than 87 % and a purity in the dry matter of not less than 97 %\n1108 19 10 9300\nex 1109 00 00\nWheat gluten, whether or not dried:\n–\nDried wheat gluten, of a protein content, referred to dry matter, of 82 % or more by weight (N × 6,25)\n1109 00 00 9100\nex 1702\nOther sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel:\nex 1702 30\n–\nGlucose and glucose syrup, not containing fructose or containing in the dry state less than 20 % by weight of fructose:\n– –\nOther:\n– – –\nContaining in the dry state, 99 % or more by weight of glucose:\n1702 30 51\n– – – –\nIn the form of white crystalline powder, whether or not agglomerated\n1702 30 51 9000\n1702 30 59\n– – – –\nOther\n1702 30 59 9000\n– – –\nOther:\n1702 30 91\n– – – –\nIn the form of white crystalline powder, whether or not agglomerated\n1702 30 91 9000\n1702 30 99\n– – – –\nOther\n1702 30 99 9000\nex 1702 40\n–\nGlucose and glucose syrup, containing in the dry state at least 20 % but less than 50 % by weight of fructose, excluding invert sugar:\n1702 40 90\n– –\nOther\n1702 40 90 9000\nex 1702 90\n–\nOther, including invert sugar and other sugar and sugar syrup blends containing in the dry state 50 % by weight of fructose:\n1702 90 50\n– –\nMaltodextrine and maltodextrine syrup:\n– – –\nMaltodextrine, in the form of a white solid, whether or not agglomerated\n1702 90 50 9100\n– – –\nOther\n1702 90 50 9900\n– –\nCaramel:\n– – –\nOther:\n1702 90 75\n– – – –\nIn the form of powder, whether or not agglomerated\n1702 90 75 9000\n1702 90 79\n– – – –\nOther\n1702 90 79 9000\n2106\nFood preparations not elsewhere specified or included:\nex 2106 90\n–\nOther:\n– –\nFlavoured or coloured sugar syrups:\n– – –\nOther:\n2106 90 55\n– – – –\nGlucose syrup and maltodextrine syrup\n2106 90 55 9000\n4.\nCereal-based compound feedingstuffs\nCovered by Commission Regulation (EC) No 1517/95 (OJ L 147, 30.6.1995, p. 51).\nFor the purposes of the refund only the starch coming from cereal products is taken into account. Cereal products means the products falling within subheadings 0709 90 60 and 0712 90 19, Chapter 10, and heading Nos 1101, 1102, 1103 and 1104 (unprocessed and not reconstituted) excluding subheading 1104 30 and the cereals content of the products falling within subheadings 1904 10 10 and 1904 10 90 of the Combined Nomenclature. The cereals content in products under subheadings 1904 10 10 and 1904 10 90 of the Combined Nomenclature is considered to be equal to the weight of this final product. No refund is paid for cereals where the origin of the starch cannot be clearly established by analysis.\nA refund will only be paid for products containing 5 % or more by weight of starch.\nCN code\nDescription of goods\nProduct code\n2309\nPreparations of a kind used in animal feeding:\nex 2309 10\n–\nDog or cat food, put up for retail sale:\n– –\nContaining starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup falling within subheadings 1702 30 51 to 1702 30 99, 1702 40 90, 1702 90 50 and 2106 90 55 or milk products:\n– – –\nContaining starch, glucose, syrup, maltodextrine or maltodextrine syrup:\n– – – –\nContaining no starch, or containing 10 % or less by weight of starch :\n2309 10 11\n– – – – –\nContaining no milk products or containing less than 10 % by weight of such products\n2309 10 11 9000\n2309 10 13\n– – – – –\nContaining not less than 10 % but less than 50 % by weight of milk products\n2309 10 13 9000\n– – – –\nContaining more than 10 % but not more than 30 % by weight of starch:\n2309 10 31\n– – – – –\nContaining no milk products or containing less than 10 % by weight of such products\n2309 10 31 9000\n2309 10 33\n– – – – –\nContaining not less than 10 % but less than 50 % by weight of milk products\n2309 10 33 9000\n– – – –\nContaining more than 30 % by weight of starch:\n2309 10 51\n– – – – –\nContaining no milk products or containing less than 10 % by weight of such products\n2309 10 51 9000\n2309 10 53\n– – – – –\nContaining not less than 10 % but less than 50 % by weight of milk products\n2309 10 53 9000\nex 2309 90\n–\nOther:\n– –\nOther:\n– – –\nContaining starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup falling within subheadings 1702 30 51 to 1702 30 99, 1702 40 90, 1702 90 50 and 2106 90 55 or milk products:\n– – – –\nContaining starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup:\n– – – – –\nContaining no starch or containing 10 % or less by weight of starch :\n2309 90 31\n– – – – – –\nContaining no milk products or containing less than 10 % by weight of such products\n2309 90 31 9000\n2309 90 33\n– – – – – –\nContaining not less than 10 % but less than 50 % by weight of milk products\n2309 90 33 9000\n– – – – –\nContaining more than 10 % but not more than 30 % by weight of starch:\n2309 90 41\n– – – – – –\nContaining no milk products or containing less than 10 % by weight of such products\n2309 90 41 9000\n2309 90 43\n– – – – – –\nContaining not less than 10 % but less than 50 % by weight of milk products\n2309 90 43 9000\n– – – – –\nContaining more than 30 % by weight of starch:\n2309 90 51\n– – – – – –\nContaining no milk products or containing less than 10 % by weight of such products\n2309 90 51 9000\n2309 90 53\n– – – – – –\nContaining not less than 10 % but less than 50 % by weight of milk products\n2309 90 53 9000\n5.\nBeef and veal\nEntry within this subheading is subject to the submission of the certificate appearing in the Annex to Commission Regulation (EEC) No 32/82 (OJ L 4, 8.1.1982, p. 11), as last amended by Regulation (EC) No 744/2000 (OJ L 89, 11.4.2000, p. 3).\nThe granting of the refund is subject to compliance with the conditions laid down in Commission Regulation (EEC) No 1964/82 (OJ L 212, 21.7.1982, p. 48), as last amended by Regulation (EC) No 2772/2000 (OJ L 321, 19.12.2000, p. 35).\nOJ L 336, 29.12.1979, p. 44.\nOJ L 274, 26.10.1996, p. 18.\nOJ L 221, 18.8.1984, p. 28.\nThe lean bovine meat content excluding fat is determined in accordance with the procedure described in the Annex to Commission Regulation (EEC) No 2429/86 (OJ L 210, 1.8.1986, p. 39). The term ‘average content’ refers to the sample quantity as defined in Article 2(1) of Regulation (EC) No 765/2002 (OJ L 117, 4.5.2002, p. 6). The sample is to be taken from that part of the consignment presenting the highest risk.\nOJ L 62, 7.3.1980, p. 5.\nDetermination of collagen content:\nThe collagen content shall be taken to mean the hydroxyproline content multiplied by the factor 8. The hydroxyproline content must be determined according to ISO method 3496-1978.\nNB: Article 33 of Council Regulation (EC) No 1254/1999 (OJ L 160, 26.6.1999, p. 21) provides that no export refunds are to be granted on products imported from third countries and re-exported to third countries.\nCN code\nDescription of goods\nProduct code\nex 0102\nLive bovine animals:\nex 0102 10\n–\nPure-bred breeding animals:\nex 0102 10 10\n– –\nHeifers (female bovines that have never calved):\n– – –\nWith a live weight equal to or greater than 250 kg:\n– – – –\nUp to the age of 30 months\n0102 10 10 9140\n– – – –\nOther\n0102 10 10 9150\nex 0102 10 30\n– –\nCows:\n– – –\nWith a live weight equal to or greater than 250 kg:\n– – – –\nUp to the age of 30 months\n0102 10 30 9140\n– – – –\nOther\n0102 10 30 9150\nex 0102 10 90\n– –\nOther:\n– – –\nWith a live weight equal to or greater than 300 kg\n0102 10 90 9120\nex 0102 90\n–\nOther:\n– –\nDomestic species:\n– – –\nOf a weight exceeding 160 kg but not exceeding 300 kg:\nex 0102 90 41\n– – – –\nFor slaughter:\n– – – – –\nOf a weight exceeding 220 kg\n0102 90 41 9100\n– – –\nOf a weight exceeding 300 kg:\n– – – –\nHeifers (female bovines that have never calved):\n0102 90 51\n– – – – –\nFor slaughter\n0102 90 51 9000\n0102 90 59\n– – – – –\nOther\n0102 90 59 9000\n– – – –\nCows:\n0102 90 61\n– – – – –\nFor slaughter\n0102 90 61 9000\n0102 90 69\n– – – – –\nOther\n0102 90 69 9000\n– – – –\nOther:\n0102 90 71\n– – – – –\nFor slaughter\n0102 90 71 9000\n0102 90 79\n– – – – –\nOther\n0102 90 79 9000\n0201\nMeat of bovine animals, fresh and chilled:\n0201 10 00\n–\nCarcases and half-carcases:\n– –\nThe front part of a carcase or of a half-carcase comprising all the bones and the scrag, neck and shoulder but with more than 10 ribs:\n– – –\nFrom male adult bovine animals\n0201 10 00 9110\n– – –\nOther\n0201 10 00 9120\n– –\nOther:\n– – –\nFrom male adult bovine animals\n0201 10 00 9130\n– – –\nOther\n0201 10 00 9140\n0201 20\n–\nOther cuts with bone in:\n0201 20 20\n– –\n‘Compensated’ quarters:\n– – –\nFrom male adult bovine animals\n0201 20 20 9110\n– – –\nOther\n0201 20 20 9120\n0201 20 30\n– –\nUnseparated or separated forequarters:\n– – –\nFrom male adult bovine animals\n0201 20 30 9110\n– – –\nOther\n0201 20 30 9120\n0201 20 50\n– –\nUnseparated or separated hindquarters:\n– – –\nWith a maximum of eight ribs or eight pairs of ribs:\n– – – –\nFrom male adult bovine animals\n0201 20 50 9110\n– – – –\nOther\n0201 20 50 9120\n– – –\nWith more than eight ribs or eight pairs of ribs:\n– – – –\nFrom male adult bovine animals\n0201 20 50 9130\n– – – –\nOther\n0201 20 50 9140\nex 0201 20 90\n– –\nOther:\n– – –\nThe weight of bone not exceeding one third of the weight of the cut\n0201 20 90 9700\n0201 30 00\n–\nBoneless:\n– –\nBoneless cuts exported to the United States of America under the conditions laid down in Commission Regulation (EEC) No 2973/79 or to Canada under the conditions laid down in Regulation (EC) No 2051/96\n0201 30 00 9050\n– –\nBoneless cuts, including minced meat, with an average lean bovine meat content (excluding fat) of 78 % or more\n0201 30 00 9060\n– –\nOther, each piece individually wrapped with an average lean bovine meat content (excluding fat) of 55 % or more:\n– – –\nfrom the hindquarters of adult male bovine animals with a maximum of eight ribs or eight pairs of ribs, straight cut or ‘Pistola’ cut\n0201 30 00 9100\n– – –\nfrom unseparated or separated forequarters of adult male bovine animals, straight cut or «Pistola» cut\n0201 30 00 9120\n– –\nOther\n0201 30 00 9140\nex 0202\nMeat of bovine animals, frozen:\n0202 10 00\n–\nCarcases and half-carcases:\n– –\nThe front part of a carcase or of a half-carcase comprising all the bones and the scrag, neck and shoulder but with more than 10 ribs\n0202 10 00 9100\n– –\nOther\n0202 10 00 9900\nex 0202 20\n–\nOther cuts, with bone in:\n0202 20 10\n– –\n‘Compensated’ quarters\n0202 20 10 9000\n0202 20 30\n– –\nUnseparated or separated forequarters\n0202 20 30 9000\n0202 20 50\n– –\nUnseparated or separated hindquarters:\n– – –\nWith a maximum of eight ribs or eight pairs of ribs\n0202 20 50 9100\n– – –\nWith more than eight ribs or eight pairs of ribs\n0202 20 50 9900\nex 0202 20 90\n– –\nOther:\n– – –\nThe weight of bone not exceeding one third of the weight of the cut\n0202 20 90 9100\n0202 30\n–\nBoneless:\n0202 30 90\n– –\nOther:\n– – –\nBoneless cuts exported to the United States of America under the conditions laid down in Regulation (EEC) No 2973/79 or to Canada under the conditions laid down in Regulation (EC) No 2051/96\n0202 30 90 9100\n– – –\nOther, including minced meat, with an average lean bovine meat content (excluding fat) of 78 % or more\n0202 30 90 9200\n– – –\nOther\n0202 30 90 9900\n0206\nEdible offal of bovine animals, swine, goats, horses, assess, mules or hinnies, fresh, chilled or frozen:\n0206 10\n–\nOf bovine animals, fresh and chilled:\n– –\nOther:\n0206 10 95\n– – –\nThick skirt and thin skirt\n0206 10 95 9000\n–\nOf bovine animals, frozen:\n0206 29\n– –\nOther:\n– – –\nOther:\n0206 29 91\n– – – –\nThick skirt and thin skirt\n0206 29 91 9000\nex 0210\nMeat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal:\nex 0210 20\n–\nMeat of bovine animals:\nex 0210 20 90\n– –\nBoneless:\n– – –\nSalted and dried\n0210 20 90 9100\nex 1602\nOther prepared or preserved meat, meat offal or blood:\nex 1602 50\n–\nOf bovine animals:\nex 1602 50 10\n– –\nUncooked; mixtures of cooked meat or offal and uncooked meat or offal:\n– – –\nUncooked; not containing meat other than that of animals of the bovine species:\n– – – –\nContaining by weight the following percentages of bovine meats (excluding offal and fat):\n– – – – –\nManufactured under the arrangement provided for in Article 4 of Council Regulation (EEC) No 565/80:\n– – – – – –\n40 % or more\n1602 50 10 9170\n– –\nOther:\n– – –\nIn hermetically sealed containers:\nex 1602 50 31\n– – – –\n‘Corned beef’; not containing meat other than that of the bovine species:\n– – – – –\nWith a collagen/protein ratio of no more than 0,35 and containing by weight the following percentages of bovine meats (excluding offal and fat):\n– – – – – –\n90 % or more:\n– – – – – – –\nProducts complying with the conditions laid down in Regulation (EEC) No 2388/84\n1602 50 31 9125\n– – – – – –\n80 % or more, but less than 90 %:\n– – – – – – –\nProducts complying with the conditions laid down in Regulation (EEC) No 2388/84\n1602 50 31 9325\nex 1602 50 39\n– – – –\nOther:\n– – – – –\nNot containing meat other than that of animals of the bovine species:\n– – – – – –\nWith a collagen/protein ratio of no more than 0,35 and containing by weight the following percentages of bovine meats (excluding offal and fat):\n– – – – – – –\n90 % or more:\n– – – – – – – –\nProducts complying with the conditions laid down in Regulation (EEC) No 2388/84\n1602 50 39 9125\n– – – – – – –\n80 % or more, but less than 90 %:\n– – – – – – – –\nProducts complying with the conditions laid down in Regulation (EEC) No 2388/84\n1602 50 39 9325\n– – – – – – –\n60 % or more, but less than 80 %:\n– – – – – – – –\nProducts complying with the conditions laid down in Regulation (EEC) No 2388/84\n1602 50 39 9425\n– – – – – –\nWith a collagen/protein ratio of more than 0,35 but no more than 0,45 and containing by weight the following percentages of bovine meat (excluding offal and fat):\n– – – – – – –\n60 % or more:\n– – – – – – – –\nProducts complying with the conditions laid down in Regulation (EEC) No 2388/84\n1602 50 39 9525\nex 1602 50 80\n– – –\nOther:\n– – – –\nNot containing meat other than that of animals of the bovine species:\n– – – – –\nWith a collagen/protein ratio of no more than 0,45 and containing by weight the following percentages of bovine meat (excluding offal and fat):\n– – – – – –\n40 % or more:\n– – – – – – –\nManufactured under the arrangements provided for in Article 4 of Regulation (EEC) No 565/80\n1602 50 80 9535\n6.\nPigmeat\nThe products and cuts thereof may be classified in this subheading only if the size and the characteristics of the coherent muscle tissue enable them to be identified as coming from the primary cuts mentioned. The expression ‘cuts thereof’ applies to products with a net unit weight of at least 100 grams or to products cut into uniform slices which can be clearly identified as coming from the primary cut mentioned and which are packed together with a net overall weight of at least 100 grams.\nOnly those products for which the name is certified by the competent authorities of the producing Member State can benefit from this refund.\nThe refund on sausages presented in containers with a preservative liquid is granted on net weight after deduction of weight of this liquid.\nThe weight of a coating of paraffin corresponding to normal use in the trade is considered as part of the net weight of the sausage.\nDeleted by Commission Regulation (EC) No 2333/97 (OJ L 323, 26.11.1997, p. 25)\nIf composite food preparations (including prepared dishes) containing sausages, are classified within heading No 1601 because of their composition, the refund is granted only on the net weight of the sausages, the meat and the offal, including fats of any kind or origin, which make part of those preparations\nThe refund on products containing bones is granted on the net weight of the product after deduction of the weight of the bones.\nGrant of the refund is subject to compliance with the conditions laid down in Commission Regulation (EC) No 2331/97 (OJ L 323, 26.11.1997, p. 19). At the time of the conclusion of customs export formalities the exporter shall declare in writing that the products in question fulfil those conditions\nThe meat and fat content is to be determined in accordance with the analysis procedure in the Annex to Commission Regulation (EC) No 2004/20021583/89 (OJ L 308, 9.11.2002, p. 22).\nThe content of meat or meat offal, of any kind, including fats of any kind or origin, is to be determined in accordance with the analysis procedure in the Annex to Commission Regulation (EEC) No 226/89 (OJ L 29, 31.1.1989, p. 11).\nFreezing of the products pursuant to the first paragraph of Article 7(3) and Article 29(4)(g) of Regulation (EC) No 800/1999 is not permitted.\nCarcasses of half-carcasses may be presented with or without the chaps.\nShoulders may be presented with or without the chaps\nFore-ends may be presented with or without the chaps.\nJowls, chaps or chaps and jowls together, presented alone, do not benefit from this refund.\nBoneless, neck-ends, presented alone, do not benefit from this refund\nIn the case that the classification of the goods as hams or cuts of hams of heading 1602 41 10 9110 is not justified on the basis of the provisions of additional note 2 of Chapter 16 of the CN, the refund for product code 1602 42 10 9110 or, as the case may be, 1602 49 19 9130 may be granted, without prejudice to the application of Article 51 of Commission Regulation (EC) No 800/1999 (OJ L 102, 17.4.1999, p. 11).\n(18) In the case that the classification of the goods as shoulders or cuts of shoulders of heading 1602 42 10 9110 is not justified on the basis of the provisions of additional note 2 of chapter 16 of the CN, the refund for product code 1602 49 19 9130 may be granted, without prejudice to the application of Article 51 of Regulation (EC) No 800/1999\nCN code\nDescription of goods\nProduct code\nex 0103\nLive swine:\n–\nOther:\nex 0103 91\n– –\nWeighing less than 50 kg:\n0103 91 10\n– – –\nDomestic species\n0103 91 10 9000\nex 0103 92\n– –\nWeighing 50 kg or more:\n– – –\nDomestic species:\n0103 92 19\n– – – –\nOther\n0103 92 19 9000\nex 0203\nMeat of swine, fresh, chilled or frozen:\n–\nFresh or chilled:\nex 0203 11\n– –\nCarcases and half-carcases:\n0203 11 10\n– – –\nOf domestic swine\n0203 11 10 9000\nex 0203 12\n– –\nHams, shoulders and cuts thereof, with bone in:\n– – –\nOf domestic swine:\nex 0203 12 11\n– – – –\nLegs and cuts thereof:\n– – – – –\nWith a total bone and cartilage content of less than 25 % by weight\n0203 12 11 9100\nex 0203 12 19\n– – – –\nShoulders and cuts thereof:\n– – – – –\nWith a total bone and cartilage content of less than 25 % by weight\n0203 12 19 9100\nex 0203 19\n– –\nOther:\n– – –\nOf domestic swine:\nex 0203 19 11\n– – – –\nFore-ends and cuts thereof:\n– – – – –\nWith a total bone and cartilage content of less than 25 % by weight\n0203 19 11 9100\nex 0203 19 13\n– – – –\nLoins and cuts thereof:\n– – – – –\nWith a total bone and cartilage content of less than 25 % by weight\n0203 19 13 9100\nex 0203 19 15\n– – – –\nBellies (streaky) and cuts thereof:\n– – – – –\nWith a total bone and cartilage content of less than 15 % by weight\n0203 19 15 9100\n– – – –\nOther:\nex 0203 19 55\n– – – – –\nBoneless:\n– – – – – –\nLegs, fore-ends, shoulders or loins, and cuts thereof\n0203 19 55 9110\n– – – – – –\nBellies, and cuts thereof, with a total cartilage content of less than 15 % by weight\n0203 19 55 9310\n–\nFrozen:\nex 0203 21\n– –\nCarcases and half-carcases:\n0203 21 10\n– – –\nOf domestic swine\n0203 21 10 9000\nex 0203 22\n– –\nHams, shoulders and cuts thereof, with bone in:\n– – –\nOf domestic swine:\nex 0203 22 11\n– – – –\nHams and cuts thereof:\n– – – – –\nWith a total bone and cartilage content of less than 25 % by weight\n0203 22 11 9100\nex 0203 22 19\n– – – –\nShoulders and cuts thereof:\n– – – – –\nWith a total bone and cartilage content of less than 25 % by weight\n0203 22 19 9100\nex 0203 29\n– –\nOther:\n– – –\nOf domestic swine:\nex 0203 29 11\n– – – –\nFore-ends and cuts thereof:\n– – – – –\nWith a total bone and cartilage content of less than 25 % by weight\n0203 29 11 9100\nex 0203 29 13\n– – – –\nLoins and cuts thereof:\n– – – – –\nWith a total bone and cartilage content of less than 25 % by weight\n0203 29 13 9100\nex 0203 29 15\n– – – –\nBellies (streaky) and cuts thereof:\n– – – – –\nWith a total bone and cartilage content of less than 15 % by weight\n0203 29 15 9100\n– – – –\nOther:\nex 0203 29 55\n– – – – –\nBoneless:\n– – – – – –\nLegs, fore-ends, shoulders and cuts thereof\n0203 29 55 9110\nex 0210\nMeat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal:\n–\nMeat of swine:\nex 0210 11\n– –\nHams, shoulders and cuts thereof, with bone in:\n– – –\nOf domestic swine:\n– – – –\nSalted or in brine:\nex 0210 11 11\n– – – – –\nHams and cuts thereof:\n– – – – – –\nWith a total bone and cartilage content of less than 25 % by weight\n0210 11 11 9100\n– – – –\nDried or smoked:\nex 0210 11 31\n– – – – –\nHams and cuts thereof:\n– – – – – –\n‘Prosciutto di Parma’, ‘Prosciutto di San Daniele’:\n– – – – – – –\nWith a total bone and cartilage content of less than 25 % by weight\n0210 11 31 9110\n– – – – – –\nOther:\n– – – – – – –\nWith a total bone and cartilage content of less than 25 % by weight\n0210 11 31 9910\nex 0210 12\n– –\nBellies (streaky) and cuts thereof:\n– – –\nOf domestic swine:\nex 0210 12 11\n– – – –\nSalted or in brine:\n– – – – –\nWith a total bone and cartilage content of less than 15 % by weight\n0210 12 11 9100\nex 0210 12 19\n– – – –\nDried or smoked:\n– – – – –\nWith a total bone and cartilage content of less than 15 % by weight\n0210 12 19 9100\nex 0210 19\n– –\nOther:\n– – –\nOf domestic swine:\n– – – –\nSalted or in brine:\nex 0210 19 40\n– – – – –\nLoins and cuts thereof:\n– – – – – –\nWith a total bone and cartilage content of less than 25 % by weight\n0210 19 40 9100\nex 0210 19 50\n– – – – –\nOther:\n– – – – – –\nBoneless:\n– – – – – – –\nHams, fore-ends, shoulders or loins, and cuts thereof\n0210 19 50 9100\n– – – – – – –\nBellies and cuts thereof, derinded:\n– – – – – – – –\nWith a total cartilage content of less than 15 % by weight\n0210 19 50 9310\n– – – –\nDried or smoked:\n– – – – –\nOther:\nex 0210 19 81\n– – – – – –\nBoneless:\n– – – – – – –\n‘Prosciutto di Parma’, ‘Prosciutto di San Daniele’, and cuts thereof\n0210 19 81 9100\n– – – – – – –\nHams, fore-ends, shoulders or loins, and cuts thereof\n0210 19 81 9300\nex 1601 00\nSausages and similar products, of meat, meat offal or blood; food preparations based on those products:\n–\nOther:\n1601 00 91\n– –\nSausages, dry or for spreading, uncooked :\n– – –\nNot containing the meat or offal of poultry\n1601 00 91 9120\n– – –\nOther\n1601 00 91 9190\n1601 00 99\n– –\nOther :\n– – –\nNot containing the meat or offal of poultry\n1601 00 99 9110\n– – –\nOther\n1601 00 99 9190\nex 1602\nOther prepared or preserved meat, meat offal or blood:\n–\nOf swine:\nex 1602 41\n– –\nHams and cuts thereof:\nex 1602 41 10\n– – –\nOf domestic swine:\n– – – –\nCooked, containing by weight 80 % or more of meat and fat :\n– – – – –\nIn immediate packings with a net weight of 1 kg or more\n1602 41 10 9110\n– – – – –\nIn immediate packings with a net weight of less than 1 kg\n1602 41 10 9130\nex 1602 42\n– –\nShoulders and cuts thereof:\nex 1602 42 10\n– – –\nOf domestic swine:\n– – – –\nCooked, containing by weight 80 % or more of meat and fat :\n– – – – –\nIn immediate packings with a net weight of 1 kg or more\n1602 42 10 9110\n– – – – –\nIn immediate packings with a net weight of less than 1 kg\n1602 42 10 9130\nex 1602 49\n– –\nOther, including mixtures:\n– – –\nOf domestic swine:\n– – – –\nContaining by weight 80 % or more of meat or meat offal, of any kind, including fats of any kind or origin:\nex 1602 49 19\n– – – – –\nOther :\n– – – – – –\nCooked, containing by weight 80 % or more of meat and fat :\n– – – – – – –\nNot containing the meat or offal of poultry:\n– – – – – – – –\nContaining a product composed of clearly recognisable pieces of muscular meat which, due to their size are not identifiable as having been obtained from hams, shoulders, loins or collars, together with small particles of visible fat and small quantities of jelly deposits\n1602 49 19 9130\n7.\nPoultrymeat\nCN code\nDescription of goods\nProduct code\nex 0105\nLive poultry, that is to say, fowls of the species Gallus domesticus, ducks, geese, turkeys and guinea fowls:\n–\nWeighing not more than 185 g:\n0105 11\n– –\nFowls of the species Gallus domesticus:\n– – –\nGrandparent and parent female chicks:\n0105 11 11\n– – – –\nLaying stocks\n0105 11 11 9000\n0105 11 19\n– – – –\nOther\n0105 11 19 9000\n– – –\nOther:\n0105 11 91\n– – – –\nLaying stocks\n0105 11 91 9000\n0105 11 99\n– – – –\nOther\n0105 11 99 9000\n0105 12 00\n– –\nTurkeys:\n0105 12 00 9000\nex 0105 19\n– –\nOther:\n0105 19 20\n– – –\nGeese\n0105 19 20 9000\nex 0207\nMeat and edible offal, of the poultry heading No 0105, fresh, chilled or frozen\n–\nOf fowls of the species Gallus domesticus:\nex 0207 12\n– –\nNot cut in pieces, frozen:\nex 0207 12 10\n– – –\nPlucked and gutted, without heads and feet but with necks, hearts, livers and gizzards, known as ‘70 % chickens’:\n– – – –\nWith completely ossified sternum tips, femurs and tibias:\n– – – –\nOther\n0207 12 10 9900\nex 0207 12 90\n– – –\nPlucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘65 % chickens’ or otherwise presented:\n– – – –\n‘65 % chickens’:\n– – – – –\nWith completely ossified sternum tips, femurs and tibias:\n– – – – –\nOther\n0207 12 90 9190\n– – – –\nFowls of the species Gallus domesticus, plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards in irregular composition:\n– – – – –\nFowls of the species Gallus domesticus, with completely ossified sternum tips, femurs and tibias:\n– – – – –\nOther\n0207 12 90 9990\nex 0207 14\n– –\nCuts and offal, frozen:\n– – –\nCuts:\n– – – –\nWith bone in:\nex 0207 14 20\n– – – – –\nHalves or quarters:\n– – – – – –\nOf fowl of species Gallus domesticus with completely ossified sternum tips, femurs and tibias:\n– – – – – –\nOther\n0207 14 20 9900\nex 0207 14 60\n– – – – –\nLegs and cuts thereof:\n– – – – – –\nOf fowl of the species Gallus domesticus with completely ossified sternum tips, femurs and tibias:\n– – – – – –\nOther\n0207 14 60 9900\nex 0207 14 70\n– – – – –\nOther:\n– – – – – –\nHalves or quarters without rumps:\n– – – – – – –\nOf fowl of the species Gallus domesticus with completely ossified sternum tips, femurs and tibias:\n– – – – – – –\nOther\n0207 14 70 9190\n– – – – – –\nCuts consisting of a whole leg or part of a leg and part of the back where the weight of the back does not exceed 25 % of the total weight:\n– – – – – – –\nOf fowl of the species Gallus domesticus with completely ossified femurs:\n– – – – – – –\nOther\n0207 14 70 9290\n–\nOf turkeys:\n0207 25\n– –\nNot cut in pieces, frozen:\n0207 25 10\n– – –\nPlucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘80 % turkeys’\n0207 25 10 9000\n0207 25 90\n– – –\nPlucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘73 % turkeys’, or otherwise presented:\n0207 25 90 9000\nex 0207 27\n– –\nCuts and offal, frozen:\n– – –\nCuts:\nex 0207 27 10\n– – – –\nBoneless:\n– – – – –\nHomogenised meat, including mechanically recovered meat:\n– – – – –\nOther:\n– – – – – –\nOther than rumps\n0207 27 10 9990\n– – – –\nWith bone in:\n– – – – –\nLegs and cuts thereof:\n0207 27 60\n– – – – – –\nDrumsticks and cuts thereof\n0207 27 60 9000\n0207 27 70\n– – – – – –\nOther\n0207 27 70 9000\n8.\nEggs\nApplies only to poultry eggs which fulfil the conditions stipulated by the competent authorities of the European Communities and on which are stamped the identifying number of the producer establishment and/or other particulars as provided for in Article 5(3) of Council Regulation (EEC) No 2782/75 (OJ L 282, 1.11.1975, p. 100).\nCN code\nDescription of goods\nProduct code\nex 0407 00\nBirds' eggs, in shell, fresh, preserved or cooked:\n–\nOf poultry:\n– –\nFor hatching:\n0407 00 11\n– – –\nOf turkeys or geese\n0407 00 11 9000\n0407 00 19\n– – –\nOther\n0407 00 19 9000\n0407 00 30\n– –\nOther\n0407 00 30 9000\n0408\nBirds' eggs, not in shell, and egg yolks, fresh, dried, cooked by steaming or by boiling water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter:\n–\nEgg yolks:\nex 0408 11\n– –\nDried:\nex 0408 11 80\n– – –\nOther:\n– – – –\nSuitable for human consumption\n0408 11 80 9100\nex 0408 19\n– –\nOther:\n– – –\nOther:\nex 0408 19 81\n– – – –\nLiquid:\n– – – – –\nSuitable for human consumption\n0408 19 81 9100\nex 0408 19 89\n– – – –\nOther, including frozen:\n– – – – –\nSuitable for human consumption\n0408 19 89 9100\n–\nOther:\nex 0408 91\n– –\nDried:\nex 0408 91 80\n– – –\nOther:\n– – – –\nSuitable for human consumption\n0408 91 80 9100\nex 0408 99\n– –\nOther:\nex 0408 99 80\n– – –\nOther:\n– – – –\nSuitable for human consumption\n0408 99 80 9100\n9.\nMilk and milk products\nCN code\nDescription of goods\nProduct code\n0401\nMilk and cream, not concentrated nor containing added sugar or other sweetening matter:\n0401 10\n–\nOf a fat content, by weight not exceeding 1 %:\n0401 10 10\n– –\nIn immediate packings of a net content not exceeding 2 litres\n0401 10 10 9000\n0401 10 90\n– –\nOther\n0401 10 90 9000\n0401 20\n–\nOf a fat content, by weight, exceeding 1 % but not exceeding 6 %:\n– –\nNot exceeding 3 %:\n0401 20 11\n– – –\nIn immediate packings of a net content not exceeding 2 litres:\n– – – –\nOf a fat content, by weight, not exceeding 1,5 %\n0401 20 11 9100\n– – – –\nOf a fat content, by weight, exceeding 1,5 %\n0401 20 11 9500\n0401 20 19\n– – –\nOther:\n– – – –\nOf a fat content, by weight, not exceeding 1,5 %\n0401 20 19 9100\n– – – –\nOf a fat content, by weight, exceeding 1,5 %\n0401 20 19 9500\n– –\nExceeding 3 %:\n0401 20 91\n– – –\nIn immediate packings of a net content not exceeding 2 litres\n0401 20 91 9000\n0401 20 99\n– – –\nOther\n0401 20 99 9000\n0401 30\n–\nOf a fat content, by weight, exceeding 6 %:\n– –\nNot exceeding 21 %:\n0401 30 11\n– – –\nIn immediate packings of a net content not exceeding 2 litres:\n– – – –\nOf a fat content, by weight:\n– – – – –\nExceeding 10 % but not exceeding 17 %\n0401 30 11 9400\n– – – – –\nExceeding 17 %\n0401 30 11 9700\n0401 30 19\n– – –\nOther:\n– – – –\nOf a fat content, by weight, exceeding 17 %:\n0401 30 19 9700\n– –\nExceeding 21 % but not exceeding 45 %:\n0401 30 31\n– – –\nIn immediate packings of a net content not exceeding 2 litres:\n– – – –\nOf a fat content, by weight:\n– – – – –\nNot exceeding 35 %\n0401 30 31 9100\n– – – – –\nExceeding 35 % but not exceeding 39 %\n0401 30 31 9400\n– – – – –\nExceeding 39 %\n0401 30 31 9700\n0401 30 39\n– – –\nOther:\n– – – –\nOf a fat content, by weight:\n– – – – –\nNot exceeding 35 %\n0401 30 39 9100\n– – – – –\nExceeding 35 % but not exceeding 39 %\n0401 30 39 9400\n– – – – –\nExceeding 39 %\n0401 30 39 9700\n– –\nExceeding 45 %:\n0401 30 91\n– – –\nIn immediate packings of a net content not exceeding 2 litres:\n– – – –\nOf a fat content, by weight:\n– – – – –\nNot exceeding 68 %\n0401 30 91 9100\n– – – – –\nExceeding 68 %\n0401 30 91 9500\n0401 30 99\n– – –\nOther:\n– – – –\nOf a fat content, by weight:\n– – – – –\nNot exceeding 68 %\n0401 30 99 9100\n– – – – –\nExceeding 68 %\n0401 30 99 9500\n0402\nMilk and cream, concentrated or containing added sugar or other sweetening matter:\nex 0402 10\n–\nIn powder, granules or other solid forms, of a fat content, by weight, not exceeding 1,5 %:\n– –\nNot containing added sugar or other sweetening matter:\n0402 10 11\n– – –\nIn immediate packings of a net content not exceeding 2,5 kg\n0402 10 11 9000\n0402 10 19\n– – –\nOther\n0402 10 19 9000\n– –\nOther:\n0402 10 91\n– – –\nIn immediate packings of a net content not exceeding 2,5 kg\n0402 10 91 9000\n0402 10 99\n– – –\nOther\n0402 10 99 9000\n–\nIn powder, granules or other solid forms, of a fat content, by weight, exceeding 1,5 %:\nex 0402 21\n– –\nNot containing added sugar or other sweetening matter:\n– – –\nOf a fat content, by weight, not exceeding 27 %:\n0402 21 11\n– – – –\nIn immediate packings of a net content not exceeding 2,5 kg:\n– – – – –\nOf a fat content, by weight:\n– – – – – –\nNot exceeding 11 %\n0402 21 11 9200\n– – – – – –\nExceeding 11 % but not exceeding 17 %\n0402 21 11 9300\n– – – – – –\nExceeding 17 % but not exceeding 25 %\n0402 21 11 9500\n– – – – – –\nExceeding 25 %\n0402 21 11 9900\n– – – –\nOther:\n0402 21 17\n– – – – –\nOf a fat content, by weight, not exceeding 11 %\n0402 21 17 9000\n0402 21 19\n– – – – –\nOf a fat content, by weight, exceeding 11 % but not exceeding 27 %:\n– – – – – –\nNot exceeding 17 %\n0402 21 19 9300\n– – – – – –\nExceeding 17 % but not exceeding 25 %\n0402 21 19 9500\n– – – – – –\nExceeding 25 %\n0402 21 19 9900\n– – –\nOf a fat content, by weight, exceeding 27 %:\n0402 21 91\n– – – –\nIn immediate packings of a net content not exceeding 2,5 kg:\n– – – – –\nOf a fat content, by weight:\n– – – – – –\nNot exceeding 28 %\n0402 21 91 9100\n– – – – – –\nExceeding 28 % but not exceeding 29 %\n0402 21 91 9200\n– – – – – –\nExceeding 29 % but not exceeding 45 %\n0402 21 91 9350\n– – – – – –\nExceeding 45 %\n0402 21 91 9500\n0402 21 99\n– – – –\nOther:\n– – – – –\nOf a fat content, by weight:\n– – – – – –\nNot exceeding 28 %\n0402 21 99 9100\n– – – – – –\nExceeding 28 % but not exceeding 29 %\n0402 21 99 9200\n– – – – – –\nExceeding 29 % but not exceeding 41 %\n0402 21 99 9300\n– – – – – –\nExceeding 41 % but not exceeding 45 %\n0402 21 99 9400\n– – – – – –\nExceeding 45 % but not exceeding 59 %\n0402 21 99 9500\n– – – – – –\nExceeding 59 % but not exceeding 69 %\n0402 21 99 9600\n– – – – – –\nExceeding 69 % but not exceeding 79 %\n0402 21 99 9700\n– – – – – –\nExceeding 79 %\n0402 21 99 9900\nex 0402 29\n– –\nOther:\n– – –\nOf a at content, by weight, not exceeding 27 %:\n– – – –\nOther:\n0402 29 15\n– – – – –\nIn immediate packings of a net content not exceeding 2,5 kg:\n– – – – – –\nOf a fat content, by weight:\n– – – – – – –\nNot exceeding 11 %\n0402 29 15 9200\n– – – – – – –\nExceeding 11 % but not exceeding 17 %\n0402 29 15 9300\n– – – – – – –\nExceeding 17 % but not exceeding 25 %\n0402 29 15 9500\n– – – – – – –\nExceeding 25 %\n0402 29 15 9900\n0402 29 19\n– – – – –\nOther:\n– – – – – –\nOf a fat content, by weight:\n– – – – – – –\nExceeding 11 % but not exceeding 17 %\n0402 29 19 9300\n– – – – – – –\nExceeding 17 % but not exceeding 25 %\n0402 29 19 9500\n– – – – – – –\nExceeding 25 %\n0402 29 19 9900\n– – –\nOf a fat content, by weight, exceeding 27 %:\n0402 29 91\n– – – –\nIn immediate packings of a net content not exceeding 2,5 kg\n0402 29 91 9000\n0402 29 99\n– – – –\nOther:\n– – – – –\nOf a fat content, by weight:\n– – – – – –\nNot exceeding 41 %\n0402 29 99 9100\n– – – – – –\nExceeding 41 %\n0402 29 99 9500\n–\nOther:\n0402 91\n– –\nNot containing added sugar or other sweetening matter:\n– – –\nOf a fat content, by weight, not exceeding 8 %:\n0402 91 11\n– – – –\nIn immediate packings of a net content not exceeding 2,5 kg:\n– – – – –\nOf a non-fat lactic dry matter content of 15 % or more and of a fat content, by weight exceeding 7,4 %\n0402 91 11 9370\n0402 91 19\n– – – –\nOther:\n– – – – –\nOf a non-fat lactic dry matter content of 15 % or more and of a fat content, by weight exceeding 7,4 %\n0402 91 19 9370\n– – –\nOf a fat content, by weight exceeding 8 % but not exceeding 10 %:\n0402 91 31\n– – – –\nIn immediate packings of a net content not exceeding 2,5 kg:\n– – – – –\nOf a non-fat lactic dry matter content of 15 % or more\n0402 91 31 9300\n0402 91 39\n– – – –\nOther:\n– – – – –\nOf a non-fat lactic dry matter content of 15 % or more\n0402 91 39 9300\n– – –\nOf a fat content, by weight exceeding 45 %:\n0402 91 99\n– – – –\nOther\n0402 91 99 9000\n0402 99\n– –\nOther:\n– – –\nOf a fat content, by weight, not exceeding 9,5 %:\n0402 99 11\n– – – –\nIn immediate packings of a net content not exceeding 2,5 kg:\n– – – – –\nOf a sucrose content of 40 % or more by weight, of a non-fat lactic dry matter content of 15 % or more and of a fat content, by weight, exceeding 6,9 %\n0402 99 11 9350\n0402 99 19\n– – – –\nOther:\n– – – – –\nOf a sucrose content of 40 % or more by weight, of a non-fat lactic dry matter content of 15 % or more and of a fat content, by weight, exceeding 6,9 %\n0402 99 19 9350\n– – –\nOf a fat content, by weight exceeding 9,5 % but not exceeding 45 %:\n0402 99 31\n– – – –\nIn immediate packings not exceeding 2,5 kg:\n– – – – –\nOf a fat content, by weight, not exceeding 21 %:\n– – – – – –\nOf a sucrose content of 40 % or more by weight and of a non-fat lactic dry matter content, by weight, of 15 % or more\n0402 99 31 9150\n– – – – –\nOf a fat content, by weight, exceeding 21 % but not exceeding 39 %\n0402 99 31 9300\n– – – – –\nOf a fat content, by weight, exceeding 39 %\n0402 99 31 9500\n0402 99 39\n– – – –\nOther:\n– – – – –\nOf a fat content, by weight, not exceeding 21 %, of a sucrose content of 40 % or more by weight and of a non-fat lactic dry matter content, by weight, of 15 % or more\n0402 99 39 9150\nex 0403\nButtermilk, curdled milk and cream, yoghurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruits, nuts or cocoa:\nex 0403 90\n–\nOther:\n– –\nNot flavoured nor containing added fruit, nuts or cocoa:\n– – –\nIn powder, granules or other solid forms :\n– – – –\nNot containing added sugar or other sweetening matter, with a fat content by weight:\n0403 90 11\n– – – – –\nNot exceeding 1,5 %\n0403 90 11 9000\n0403 90 13\n– – – – –\nExceeding 1,5 % but not exceeding 27 %:\n– – – – – –\nNot exceeding 11 %\n0403 90 13 9200\n– – – – – –\nExceeding 11 % but not exceeding 17 %\n0403 90 13 9300\n– – – – – –\nExceeding 17 % but not exceeding 25 %\n0403 90 13 9500\n– – – – – –\nExceeding 25 %\n0403 90 13 9900\n0403 90 19\n– – – – –\nExceeding 27 %\n0403 90 19 9000\n– – – –\nOther, of a fat content, by weight:\n0403 90 33\n– – – – –\nExceeding 1,5 % but not exceeding 27 %:\n– – – – – –\nExceeding 11 % but not exceeding 25 %\n0403 90 33 9400\n– – – – – –\nExceeding 25 %\n0403 90 33 9900\n– – –\nOther:\n– – – –\nNot containing added sugar or other sweetening matter, with a fat content by weight:\n0403 90 51\n– – – – –\nNot exceeding 3 %:\n– – – – – –\nNot exceeding 1,5 %\n0403 90 51 9100\n0403 90 59\n– – – – –\nExceeding 6 %:\n– – – – – –\nExceeding 17 % but not exceeding 21 %\n0403 90 59 9170\n– – – – – –\nExceeding 21 % but not exceeding 35 %\n0403 90 59 9310\n– – – – – –\nExceeding 35 % but not exceeding 39 %\n0403 90 59 9340\n– – – – – –\nExceeding 39 % but not exceeding 45 %\n0403 90 59 9370\n– – – – – –\nExceeding 45 %\n0403 90 59 9510\nex 0404\nWhey, whether or not concentrated or containing added sugar or other sweetening matter; products consisting of natural milk constituents, whether or not containing added sugar or other sweetening matter, not elsewhere specified or included:\n0404 90\n–\nOther:\n– –\nNot containing added sugar or other sweetening matter, of a fat content by weight:\nex 0404 90 21\n– – –\nNot exceeding 1,5 %:\n– – – –\nIn powder or granules, with a water content not exceeding 5 % and a milk protein content in milk solids-non-fat:\n– – – – –\nOf 29 % or more but less than 34 %\n0404 90 21 9120\n– – – – –\nOf 34 % or more\n0404 90 21 9160\n0404 90 23\n– – –\nExceeding 1,5 % but not exceeding 27 %:\n– – – –\nIn powder or granules:\n– – – – –\nOf a fat content, by weight:\n– – – – – –\nNot exceeding 11 %\n0404 90 23 9120\n– – – – – –\nExceeding 11 % but not exceeding 17 %\n0404 90 23 9130\n– – – – – –\nExceeding 17 % but not exceeding 25 %\n0404 90 23 9140\n– – – – – –\nExceeding 25 %\n0404 90 23 9150\nex 0404 90 29\n– – –\nExceeding 27 %:\n– – – –\nIn powder or granules, of a fat content by weight:\n– – – – –\nNot exceeding 28 %\n0404 90 29 9110\n– – – – –\nExceeding 28 % but not exceeding 29 %\n0404 90 29 9115\n– – – – –\nExceeding 29 % but not exceeding 45 %\n0404 90 29 9125\n– – – – –\nExceeding 45 %\n0404 90 29 9140\n– –\nOther, of a fat content by weight :\n0404 90 81\n– – –\nNot exceeding 1,5 %:\n– – – –\nIn powder or granules\n0404 90 81 9100\nex 0404 90 83\n– – –\nExceeding 1,5 % but not exceeding 27 %:\n– – – –\nIn powder or granules:\n– – – – –\nOf a fat content, by weight:\n– – – – – –\nNot exceeding 11 %\n0404 90 83 9110\n– – – – – –\nExceeding 11 % but not exceeding 17 %\n0404 90 83 9130\n– – – – – –\nExceeding 17 % but not exceeding 25 %\n0404 90 83 9150\n– – – – – –\nExceeding 25 %\n0404 90 83 9170\n– – – –\nOther than powder or granules:\n– – – – –\nOf a sucrose content of 40 % or more by weight, of a non-fat lactic dry matter content of not less than 15 % by weight and a fat content by weight exceeding 6,9 %\n0404 90 83 9936\nex 0405\nButter and other fats and oils derived from milk, dairy spreads:\n0405 10\n–\nButter:\n– –\nOf a fat content, by weight, not exceeding 85 %:\n– – –\nNatural butter:\n0405 10 11\n– – – –\nIn immediate packings of a net content not exceeding 1 kg:\n– – – – –\nOf a fat content, by weight:\n– – – – – –\nOf 80 % or more but less than 82 %\n0405 10 11 9500\n– – – – – –\nOf 82 % or more\n0405 10 11 9700\n0405 10 19\n– – – –\nOther:\n– – – – –\nOf a fat content by weight:\n– – – – – –\nOf 80 % or more but less than 82 %\n0405 10 19 9500\n– – – – – –\nOf 82 % or more\n0405 10 19 9700\n0405 10 30\n– – –\nRecombined butter:\n– – – –\nIn immediate packings of a net content not exceeding 1 kg:\n– – – – –\nOf a fat content by weight:\n– – – – – –\nOf 80 % or more but less than 82 %\n0405 10 30 9100\n– – – – – –\nOf 82 % or more\n0405 10 30 9300\n– – – –\nOther:\n– – – – –\nOf a fat content by weight:\n– – – – – –\nOf 82 % or more\n0405 10 30 9700\n0405 10 50\n– – –\nWhey butter:\n– – – –\nIn immediate packings of a net content not exceeding 1 kg:\n– – – – –\nOf a fat content by weight:\n– – – – – –\nOf 82 % or more\n0405 10 50 9300\n– – – –\nOther:\n– – – – –\nOf a fat content by weight:\n– – – – – –\nOf 80 % or more but less than 82 %\n0405 10 50 9500\n– – – – – –\nOf 82 % or more\n0405 10 50 9700\n0405 10 90\n– –\nOther\n0405 10 90 9000\nex 0405 20\n–\nDairy spreads:\n0405 20 90\n– –\nOf a fat content by weight of more than 75 % but less than 80 %:\n– – –\nOf a fat content by weight:\n– – – –\nOf more than 75 % but less than 78 %\n0405 20 90 9500\n– – – –\nOf 78 % or more\n0405 20 90 9700\n0405 90\n–\nOther:\n0405 90 10\n– –\nOf a fat content by weight of 99,3 % or more and of a water content by weight not exceeding 0,5 %\n0405 90 10 9000\n0405 90 90\n– –\nOther\n0405 90 90 9000\nWhere the product falling within this subheading contains added whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504, the added whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 must not be taken into account in the calculation of the refund.\nThe products referred to may contain small quantities of added non-lactic matter required for their manufacture or preservation. Where these additives do not exceed 0,5 % by weight of the whole product, they are to be taken into account for the purposes of calculating the refund. However, where these additives exceed in total 0,5 % by weight of the whole product, they are not to be taken into account for the purposes of calculating the refund.\nIf the product falling within this subheading consists of permeate, no export refund is payable.\nWhen completing customs formalities, the applicant must state on the declaration provided for that purpose whether the product consists of permeate or whether or not non-lactic matter and/or whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 have been added and, where this is the case:\nthe maximum content by weight of non-lactic matter and/or whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 added per 100 kilograms of finished product,\nand in particular,\nthe lactose content of the added whey.\nDeleted by Commission Regulation (EC) No 2287/2000 (OJ L 260, 14.10.2000, p. 22)\nWhere the product contains casein and/or caseinates added before or at the time of processing, no refund is payable. When completing customs formalities, the applicant must state on the declaration provided for that purpose whether or not casein and/or caseinates have been added.\nThe refund per 100 kilograms of product falling within this subheading is equal to the sum of the following components:\n(a) the amount per kilogram shown, multiplied by the weight of the lactic matter contained in 100 kilograms of product. The products referred to may contain small quantities of added non-lactic matter required for their manufacture or preservation. Where these additives do not exceed 0,5 % by weight of the whole product, they are to be taken into account for the purposes of calculating the refund. However, where these additives exceed in total 0,5 % by weight of the whole product, they are not to be taken into account for the purposes of calculating the refund.\nWhere whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 have been added to the product, the amount per kilogram shown is to be multiplied by the weight of the lactic matter other than whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 added per 100 kilograms of product;\n(b) a component calculated in accordance with Article 16(3) of Commission Regulation (EC) No 174/1999 (OJ L 20, 27.1.1999, p. 8).\nWhen completing customs formalities, the applicant must state on the declaration provided for that purpose whether the product consists of permeate or whether or not non-lactic matter and/or whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 have been added and, where this is the case:\nthe maximum content by weight of sucrose and/or other non-lactic matter and/or whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 added per 100 kilograms of finished product,\nand in particular,\nthe lactose content of the added whey.\nIf the lactic matter in the product consists of permeate, no export refund is payable.\nDeleted by Commission Regulation (EC) No 707/98 (OJ L 98, 31.3.1998, p. 11)\nDeleted by Commission Regulation (EC) No 823/96 (OJ L 111, 4.5.1996, p. 9)\nIn the case of cheeses presented in immediate packings which also contain preserving liquid, in particular brine, the refund is granted on the net weight, less the weight of the liquid.\nWhere, for products falling within this code, the milk-protein content (nitrogen content × 6,38) in non-fat milk solids is less than 34 %, no refund is payable. Where, for powdered products falling within this code, the water content in product weight is more than 5 %, no refund is payable.\nWhen completing the customs formalities, the interested party must indicate on the relevant declaration the minimum milk-protein content in non-fat milk solids and, for powdered products, the maximum water content.\nDeleted by Commission Regulation (EC) No 2287/2000 (OJ L 260, 14.10.2000, p. 22)\nWhere the product contains non-lactic matter and/or casein and/or caseinates and/or whey and/or products derived from whey and/or lactose and/or permeate and/or products covered by CN code 3504, the added non-lactic matter and/or casein and/or caseinates and/or whey and/or products derived from whey (excluding whey butter covered by CN code 0405 10 50) and/or lactose and/or permeate and/or products covered by CN code 3504 will not be taken into account for the purpose of calculating the refund. When completing customs formalities, the applicant must state on the declaration provided for that purpose whether or not non-lactic matter and/or casein and/or caseinates and/or whey and/or products derived from whey and/or lactose and/or permeate and/or products covered by CN code 3504 have been added and, where this is the case, the maximum content by weight of the non-lactic matter and/or casein and/or caseinates and/or whey and/or products derived from whey (specifying, where applicable the whey butter content) and/or lactose and/or permeate and/or products covered by CN code 3504 added per 100 kilograms of finished product.\nThe refund on frozen condensed milk is the same as that on products falling within headings 0402 91 and 0402 99.\nThe refunds on frozen products covered by CN codes 0403 90 11 to 0403 90 39 are the same as those on products covered by CN codes 0403 90 51 to 0403 90 69 respectively\nThe products referred to may contain small quantities of added non-lactic matter required for their manufacture or preservation. Where these additives do not exceed 0,5 % by weight of the whole product, they are to be taken into account for the purposes of calculating the refund. However, where these additives exceed in total 0,5 % by weight of the whole product, they are not to be taken into account for the purposes of calculating the refund. When completing customs formalities, the applicant must state on the declaration provided for that purpose whether or not non-lactic matter has been added and, where this is the case, the maximum content by weight of the non-lactic matter added per 100 kilograms of finished product\nThe refund per 100 kilograms of product covered by this subheading is equal to the sum of the following components:\n(a) the amount per kilogram shown, multiplied by the weight of the lactic matter contained in 100 kilograms of product. The products referred to may contain small quantities of added non-lactic matter required for their manufacture or preservation. Where these additives do not exceed 0,5 % by weight of the whole product, they are to be taken into account for the purposes of calculating the refund. However, where these additives exceed in total 0,5 % by weight of the whole product, they are not to be taken into account for the purposes of calculating the refund;\n(b) a component calculated in accordance with Article 16(3) of Commission Regulation (EC) No 174/1999 (OJ L 20, 27.1.1999, p. 8).\nWhen completing customs formalities, the applicant must state on the declaration provided for that purpose the maximum content by weight of sucrose and whether or not lon-lactic matter has been added and, where this is the case, the maximum content by weight of non-lactic matter added per 100 kilograms of finished product.\nThe products referred to may contain small amounts of additives required for their manufacture or preservation. Where these additives do not exceed 0,5 % by weight of the whole product, they are to be taken into account for the purposes of calculating the refund. However, where these additives exceed in total 0,5 % by weight of the whole product, they are not to be taken into account for the purposes of calculating the refund. When completing customs formalities, the applicant must state on the declaration provided for that purpose whether or not products have been added and, where this is the case, the maximum additive content\nCN code\nDescription of goods\nAdditional requirements for using the product code\nProduct code\nMaximum water content in product weight(%)\nMinimum fat content in the dry matter(%)\nex 0406\nCheese and curd:\nex 0406 10\n–\nFresh (unripened or uncured) cheese, including whey cheese and curd:\nex 0406 10 20\n– –\nOf a fat content, by weight, not exceeding 40 %:\n– – –\nWhey cheese, except for salted Ricotta:\n0406 10 20 9100\n– – –\nOther:\n– – – –\nOf a water content calculated by weight in the non-fatty matter exceeding 47 % but not exceeding 72 %:\n– – – – –\nRicotta, salted:\n– – – – – –\nManufactured exclusively from sheep's milk\n55\n45\n0406 10 20 9230\n– – – – – –\nOther\n55\n39\n0406 10 20 9290\n– – – – –\nCottage cheese\n60\n0406 10 20 9300\n– – – – –\nOther:\n– – – – – –\nOf a fat content, by weight, in the dry matter:\n– – – – – – –\nOf less than 5 %\n60\n0406 10 20 9610\n– – – – – – –\nOf 5 % or more but less than 19 %\n60\n5\n0406 10 20 9620\n– – – – – – –\nOf 19 % or more but less than 39 %\n57\n19\n0406 10 20 9630\n– – – – – – –\nOther, of a water content calculated by weight of the non-fatty matter:\n– – – – – – – –\nExceeding 47 % but not exceeding 52 %\n40\n39\n0406 10 20 9640\n– – – – – – – –\nExceeding 52 % but not exceeding 62 %\n50\n39\n0406 10 20 9650\n– – – – – – – –\nExceeding 62 %:\n0406 10 20 9660\n– – – –\nOf a water content calculated by weight of the non-fatty matter exceeding 72 %:\n– – – – –\nCream cheese of a water content calculated by weight of the non-fatty matter exceeding 77 % but not exceeding 83 % and of a fat content, by weight, in the dry matter:\n– – – – – –\nOf 60 % or more but less than 69 %\n60\n60\n0406 10 20 9830\n– – – – – –\nOf 69 % or more\n59\n69\n0406 10 20 9850\n– – – – –\nOther:\n0406 10 20 9870\n– – – –\nOther:\n0406 10 20 9900\nex 0406 20\n–\nGrated or powdered cheese, of all kinds:\nex 0406 20 90\n– –\nOther:\n– – –\nCheeses produced from whey:\n0406 20 90 9100\n– – –\nOther:\n– – – –\nOf a fat content, by weight, exceeding 20 % of a lactose content by weight less than 5 % and of a dry matter content, by weight:\n– – – – –\nOf 60 % or more but less than 80 %\n40\n34\n0406 20 90 9913\n– – – – –\nOf 80 % or more but less than 85 %\n20\n30\n0406 20 90 9915\n– – – – –\nOf 85 % or more but less than 95 %\n15\n30\n0406 20 90 9917\n– – – – –\nOf 95 % or more\n5\n30\n0406 20 90 9919\n– – – –\nOther:\n0406 20 90 9990\nex 0406 30\n–\nProcessed cheese, not grated or powdered:\n– –\nOther:\n– – –\nOf a fat content, by weight, not exceeding 36 % and of a fat content, by weight, in the dry matter:\nex 0406 30 31\n– – – –\nNot exceeding 48 %:\n– – – – –\nOf a dry matter content, by weight:\n– – – – – –\nOf 40 % or more but less than 43 %, and of a fat content, by weight, in the dry matter:\n– – – – – – –\nOf less than 20 %\n60\n0406 30 31 9710\n– – – – – – –\nOf 20 % or more\n60\n20\n0406 30 31 9730\n– – – – – –\nOf 43 % or more and with a fat content, by weight, in the dry matter:\n– – – – – – –\nOf less than 20 %\n57\n0406 30 31 9910\n– – – – – – –\nOf 20 % or more but less than 40 %\n57\n20\n0406 30 31 9930\n– – – – – – –\nOf 40 % or more\n57\n40\n0406 30 31 9950\nex 0406 30 39\n– – – –\nExceeding 48 %:\n– – – – –\nOf a dry matter content, by weight:\n– – – – – –\nOf 40 % or more but less than 43 %\n60\n48\n0406 30 39 9500\n– – – – – –\nOf 43 % or more but less than 46 %\n57\n48\n0406 30 39 9700\n– – – – – –\nOf 46 % or more and with a fat content, by weight, in the dry matter:\n– – – – – – –\nOf less than 55 %\n54\n48\n0406 30 39 9930\n– – – – – – –\nOf 55 % or more\n54\n55\n0406 30 39 9950\nex 0406 30 90\n– – –\nOf a fat content exceeding 36 %\n54\n79\n0406 30 90 9000\nex 0406 40\n–\nBlue-veined cheese:\nex 0406 40 50\n– –\nGorgonzola\n53\n48\n0406 40 50 9000\nex 0406 40 90\n– –\nOther\n50\n40\n0406 40 90 9000\nex 0406 90\n–\nOther cheese:\n– –\nOther:\n– – –\nEmmentaler, Gruyère, Sbrinz, Bergkäse and Appenzell:\n– – – –\nOther:\nex 0406 90 13\n– – – – –\nEmmental\n40\n45\n0406 90 13 9000\nex 0406 90 15\n– – – – –\nGruyère, Sbrinz:\n– – – – – –\nGruyère\n38\n45\n0406 90 15 9100\nex 0406 90 17\n– – – – –\nBergkäse, Appenzell:\n– – – – – –\nBergkäse\n38\n45\n0406 90 17 9100\nex 0406 90 21\n– – –\nCheddar\n39\n48\n0406 90 21 9900\nex 0406 90 23\n– – –\nEdam\n47\n40\n0406 90 23 9900\nex 0406 90 25\n– – –\nTilsit\n47\n45\n0406 90 25 9900\nex 0406 90 27\n– – –\nButterkäse\n52\n45\n0406 90 27 9900\n– – –\nFeta:\nex 0406 90 31\n– – – –\nOf sheep's milk or buffalo milk in containers containing brine or in sheepskin or goatskin bottles:\n– – – – –\nManufactured exclusively from sheep's milk:\n– – – – – –\nOf a water content calculated by weight of the non-fatty matter not exceeding 72 %\n56\n43\n0406 90 31 9119\nex 0406 90 33\n– – – –\nOther:\n– – – – –\nmanufactured exclusively from sheep's or sheep's and goat's milk:\n– – – – – –\nOf a water content calculated by weight of the non-fatty matter not exceeding 72 %\n56\n43\n0406 90 33 9119\n– – – – –\nOther:\n– – – – – –\nOf a water content calculated by weight of the non-fatty matter not exceeding 72 %\n60\n39\n0406 90 33 9919\n– – – – – –\nOf a water content calculated by weight of the non-fatty matter exceeding 72 %\n59\n50\n0406 90 33 9951\nex 0406 90 35\n– – –\nKefalotyri:\n– – – –\nmanufactured exclusively from sheep's and/or goats's milk\n38\n40\n0406 90 35 9190\n– – – –\nOther:\n38\n40\n0406 90 35 9990\nex 0406 90 37\n– – –\nFinlandia\n40\n45\n0406 90 37 9000\n– – –\nOther:\n– – – –\nOther:\n– – – – –\nOf a fat content, by weight, not exceeding 40 % and a water content calculated by weight of the non-fatty matter:\n– – – – – –\nnot exceeding 47 %:\nex 0406 90 61\n– – – – – – –\nGrana Padano, Parmigiano Reggiano\n35\n32\n0406 90 61 9000\nex 0406 90 63\n– – – – – – –\nFiore Sardo, Pecorino:\n– – – – – – – –\nmanufactured exclusively from sheep's milk\n35\n36\n0406 90 63 9100\n– – – – – – – –\nOther\n35\n36\n0406 90 63 9900\nex 0406 90 69\n– – – – – – –\nOther:\n– – – – – – – –\nCheeses produced from whey:\n0406 90 69 9100\n– – – – – – – –\nOther\n38\n30\n0406 90 69 9910\n– – – – – –\nExceeding 47 % but not exceeding 72 %:\nex 0406 90 73\n– – – – – – –\nProvolone\n45\n44\n0406 90 73 9900\nex 0406 90 75\n– – – – – – –\nAsiago, Caciocavallo, Montasio, Ragusano\n45\n39\n0406 90 75 9900\nex 0406 90 76\n– – – – – – –\nDanbo, Fontal, Fontina, Fynbo, Havarti, Maribo, Samsø:\n– – – – – – – –\nOf a fat content, by weight, in the dry matter of 45 % or more but less than 55 %:\n– – – – – – – – –\nOf a dry matter content, by weight, of 50 % or more but less than 56 %\n50\n45\n0406 90 76 9300\n– – – – – – – – –\nOf a dry matter content, by weight, of 56 % or more\n44\n45\n0406 90 76 9400\n– – – – – – – –\nOf a fat content, by weight, in the dry matter of 55 % or more\n46\n55\n0406 90 76 9500\nex 0406 90 78\n– – – – – – –\nGouda:\n– – – – – – – –\nOf a fat content, by weight, in the dry matter of less than 48 %\n50\n20\n0406 90 78 9100\n– – – – – – – –\nOf a fat content, by weight, in the dry matter of 48 % or more but less than 55 %\n45\n48\n0406 90 78 9300\n– – – – – – – –\nOther:\n45\n55\n0406 90 78 9500\nex 0406 90 79\n– – – – – – –\nEsrom, Italico, Kernhem, Saint Nectaire, Saint Paulin, Taleggio\n56\n40\n0406 90 79 9900\nex 0406 90 81\n– – – – – – –\nCantal, Cheshire, Wensleydale, Lancashire, Double Gloucester, Blarney, Colby, Monterey\n44\n45\n0406 90 81 9900\nex 0406 90 85\n– – – – – – –\nKefalograviera, Kasseri:\n– – – – – – – –\nOf a water content, by weight, not exceeding 40 %\n40\n39\n0406 90 85 9930\n– – – – – – – –\nOf a water content, by weight, exceeding 40 % but not exceeding 45 %\n45\n39\n0406 90 85 9970\n– – – – – – – –\nOther:\n0406 90 85 9999\n– – – – – – –\nOther cheeses of a water content calculated by weight of the non-fatty matter:\nex 0406 90 86\n– – – – – – – –\nExceeding 47 % but not exceeding 52 %:\n– – – – – – – – –\ncheeses produced from whey:\n0406 90 86 9100\n– – – – – – – – –\nOther, of a fat content, by weight, in the dry matter:\n– – – – – – – – – –\nOf less than 5 %\n52\n0406 90 86 9200\n– – – – – – – – – –\nOf 5 % or more but less than 19 %\n51\n5\n0406 90 86 9300\n– – – – – – – – – –\nOf 19 % or more but less than 39 %\n47\n19\n0406 90 86 9400\n– – – – – – – – – –\nOf 39 % or more\n40\n39\n0406 90 86 9900\nex 0406 90 87\n– – – – – – – –\nExceeding 52 % but not exceeding 62 %:\n– – – – – – – – –\nCheese produced from whey, except for Manouri:\n0406 90 87 9100\n– – – – – – – – –\nOther, of a fat content, by weight, in the dry matter:\n– – – – – – – – – –\nOf less than 5 %\n60\n0406 90 87 9200\n– – – – – – – – – –\nOf 5 % or more but less than 19 %\n55\n5\n0406 90 87 9300\n– – – – – – – – – –\nOf 19 % or more but less than 40 %\n53\n19\n0406 90 87 9400\n– – – – – – – – – –\nOf 40 % or more:\n– – – – – – – – – – –\nIdiazabal, Manchego and Roncal, manufactured exclusively from sheep's milk\n45\n45\n0406 90 87 9951\n– – – – – – – – – – –\nMaasdam\n45\n45\n0406 90 87 9971\n– – – – – – – – – – –\nManouri\n43\n53\n0406 90 87 9972\n– – – – – – – – – – –\nHushallsost\n46\n45\n0406 90 87 9973\n– – – – – – – – – – –\nMurukoloinen\n41\n50\n0406 90 87 9974\n– – – – – – – – – – –\nGräddost\n39\n60\n0406 90 87 9975\n– – – – – – – – – – –\nOther\n47\n40\n0406 90 87 9979\nex 0406 90 88\n– – – – – – – –\nExceeding 62 % but not exceeding 72 %:\n– – – – – – – – –\ncheeses produced from whey:\n0406 90 88 9100\n– – – – – – – – –\nOther:\n– – – – – – – – – –\nOf a fat content, by weight, in the dry matter:\n– – – – – – – – – – –\nOf 10 % or more but less than 19 %\n60\n10\n0406 90 88 9300\n10.\nFruits and vegetables\nOJ L 95, 15.4.2000, p. 24.\nOJ L 244, 14.9.2001, p. 12\nOJ L 336, 29.12.1999, p. 13.\nOJ L 13, 20.1.2004, p. 3\nOJ L 281, 4.11.1999, p. 11.\nCN code\nDescription of goods\nProduct code\nex 0702 00 00\nTomatoes, fresh or chilled:\n–\n‘Extra’ Class, Class I and Class II in accordance with Regulation (EC) No 790/2000\n0702 00 00 9100\nex 0802\nOther nuts, fresh or dried, whether or not shelled or peeled:\n–\nAlmonds:\nex 0802 12\n– –\nShelled:\n0802 12 90\n– – –\nOther\n0802 12 90 9000\n–\nHazelnuts (Coryllus spp.):\n0802 21 00\n– –\nIn shell\n0802 21 00 9000\n0802 22 00\n– –\nShelled\n0802 22 00 9000\n–\nWalnuts:\n0802 31 00\n– –\nIn shell\n0802 31 00 9000\nex 0805\nCitrus fruits, fresh or dried:\nex 0805 10\n–\nOranges:\nex 0805 10 20\n– –\nSweet oranges, fresh:\n– – –\n‘Extra’ Class, Class I and Class II in accordance with Regulation (EC) No 1799/2001\n0805 10 20 9100\nex 0805 50\n–\nLemons (Citrus limon, Citrus limonum) and limes (Citrus aurantifolia, Citrus latifolia):\nex 0805 50 10\n– –\nLemons (Citrus limon, Citrus limonum):\n– – –\nFresh, in the ‘Extra’ class and classes I and II in accordance with Regulation (EC) No 1799/2001\n0805 50 10 9100\nex 0806\nGrapes, fresh or dried:\nex 0806 10\n–\nFresh:\nex 0806 10 10\n– –\nTable grapes:\n– – –\n‘Extra’ Class and Class I in accordance with Regulation (EC) No 2789/1999\n0806 10 10 9100\nex 0808\nApples, pears and quinces, fresh:\nex 0808 10\n–\nApples:\nex 0808 10 80\n– –\nOther:\n– – –\nCider apples:\n– – –\nOther:\n– – – –\n‘Extra’ Class, Class I and II in accordance with Regulation (EC) No 85/2004\n0808 10 80 9100\nex 0809\nApricots, cherries, peaches (including nectarines), plums and sloes, fresh:\nex 0809 30\n–\nPeaches, including nectarines:\nex 0809 30 10\n– –\nNectarines:\n– – –\n‘Extra’ Class, Class I and Class II in accordance with Regulation (EC) No 2335/1999\n0809 30 10 9100\nex 0809 30 90\n– –\nOther:\n– – –\n‘Extra’ Class, Class I and Class II in accordance with Regulation (EC) No 2335/1999\n0809 30 90 9100\n11.\nProducts processed from fruits and vegetables\nCN code\nDescription of goods\nProduct code\nex 0806\nGrapes, fresh or dried:\nex 0806 20\n–\nDried:\n0806 20 30\n– –\nSultanas\n0806 20 30 9000\nex 0812\nFruits and nuts, provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water, or in other preservative solutions), but unsuitable in that state for immediate consumption:\nex 0812 10 00\n–\nCherries:\n– –\nStalked, stoned and preserved in sulphur solution and with a drained net weight at least equal to 45 % of the net weight\n0812 10 00 9100\nex 2002\nTomatoes, prepared or preserved otherwise than by vinegar or acetic acid:\nex 2002 10\n–\nTomatoes, whole or in pieces:\nex 2002 10 10\n– –\nPeeled:\n– – –\nIn immediate packings of a net content equal to or greater than 1 kg\n2002 10 10 9100\nex 2006 00\nVegetables, fruits, fruit peel and other parts of plants preserved by sugar (drained, glacé or crystallised):\n–\nOther:\n– –\nWith a sugar content exceeding 13 % by weight:\n2006 00 31\n– – –\nCherries\n2006 00 31 9000\n– –\nOther:\nex 2006 00 99\n– – –\nOther:\n– – – –\nCherries\n2006 00 99 9100\nex 2008\nFruit and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included:\n–\nNuts, ground nuts and other seeds, whether or not mixed together:\nex 2008 19\n– –\nOther, including mixtures:\n– – –\nIn immediate packings of a net content exceeding 1 kg:\n– – – –\nOther:\nex 2008 19 19\n– – – – –\nOther:\n– – – – – –\nCommon hazelnuts (fruits of the species Corylus avellana), other than mixtures\n2008 19 19 9100\n– – –\nIn immediate packings of a net content not exceeding 1 kg:\n– – – –\nOther:\nex 2008 19 99\n– – – – –\nOther:\n– – – – – –\nCommon hazelnuts (fruits of the species Corylus avellana), other than mixtures\n2008 19 99 9100\nex 2009\nFruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter:\n–\nOrange juice:\nex 2009 11\n– –\nFrozen:\n– – –\nOf a Brix value not exceeding 67:\nex 2009 11 99\n– – – –\nOther:\n– – – – –\nPure juice, not containing any other added substances, of a Brix value:\n– – – – – –\nof 10 or more, but less than 22\n2009 11 99 9110\n– – – – – –\nof 22 or more, but less than 33\n2009 11 99 9120\n– – – – – –\nof 33 or more, but less than 44\n2009 11 99 9130\n– – – – – –\nof 44 or more, but less than 55\n2009 11 99 9140\n– – – – – –\nof 55 or more\n2009 11 99 9150\nex 2009 12 00\n– –\nNot frozen, of a Brix value not exceeding 20:\n– – –\nPure juice, not containing any other added substances, of a Brix value of 10 or more, and a value of not less than EUR 30 per 100 kg net weight\n2009 12 00 9111\nex 2009 19\n– –\nOther:\n– – –\nOf a Brix value exceeding 20 but not exceeding 67:\nex 2009 19 98\n– – – –\nOther:\n– – – – –\nPure juice, not containing any other added substances, of a Brix value:\n– – – – – –\nof 20 or more, but less than 22\n2009 19 98 9112\n– – – – – –\nof 22 or more, but less than 33\n2009 19 98 9120\n– – – – – –\nof 33 or more, but less than 44\n2009 19 98 9130\n– – – – – –\nof 44 or more, but less than 55\n2009 19 98 9140\n– – – – – –\nof 55 or more\n2009 19 98 9150\n12.\nOlive oil\nCN code\nDescription of goods\nProduct code\n1509\nOlive oil and its fractions, whether or not refined, but not chemically modified:\n1509 10\n–\nVirgin:\n1509 10 10\n– –\nLampante olive oil\n1509 10 10 9000\n1509 10 90\n– –\nOther:\n– – –\nIn immediate packings of a net capacity of 5 litres or less\n1509 10 90 9100\n– – –\nOther\n1509 10 90 9900\n1509 90 00\n–\nOther:\n– –\nIn immediate packings of a net capacity of 5 litres or less\n1509 90 00 9100\n– –\nOther\n1509 90 00 9900\n1510 00\nOther oils and their fractions, obtained solely from olives, whether or not refined, but not chemically modified, including blends of these oils or fractions with oils or fractions of heading No 1509:\n1510 00 10\n–\nCrude oils\n1510 00 10 9000\n1510 00 90\n–\nOther:\n– –\nIn immediate packings of a net capacity of 5 litres or less\n1510 00 90 9100\n– –\nOther\n1510 00 90 9900\n13.\nWhite and raw sugar without further processing\nCN code\nDescription of goods\nProduct code\nex 1701\nCane or beet sugar and chemically pure sucrose, in solid form:\n–\nRaw sugar not containing added flavouring or colouring matter:\nex 1701 11\n– –\nCane sugar:\nex 1701 11 90\n– – –\nOther:\n– – – –\nCandy sugar\n1701 11 90 9100\n– – – –\nOther raw sugar:\n– – – – –\nIn immediate packings not exceeding 5 kg net of product\n1701 11 90 9910\nex 1701 12\n– –\nBeet sugar:\nex 1701 12 90\n– – –\nOther:\n– – – –\nCandy sugar\n1701 12 90 9100\n– – – –\nOther raw sugar:\n– – – – –\nIn immediate packings not exceeding 5 kg net of product\n1701 12 90 9910\n–\nOther:\n1701 91 00\n– –\nContaining added flavouring or colouring matter\n1701 91 00 9000\nex 1701 99\n– –\nOther:\n1701 99 10\n– – –\nWhite sugar:\n– – – –\nCandy sugar\n1701 99 10 9100\n– – – –\nOther:\n– – – – –\nOf a total quantity not exceeding 10 tonnes\n1701 99 10 9910\n– – – – –\nOther\n1701 99 10 9950\nex 1701 99 90\n– – –\nOther:\n– – – –\nContaining added substances other than flavouring or colouring matter\n1701 99 90 9100\n14.\nSyrups and other sugar products\nCN code\nDescription of goods\nProduct code\nex 1702\nOther sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel:\nex 1702 40\n–\nGlucose and glucose syrup, containing in the dry state at least 20 % but less than 50 % by weight of fructose, excluding invert sugar:\nex 1702 40 10\n– –\nIsoglucose:\n– – –\nContaining in the dry state 41 % or more by weight of fructose\n1702 40 10 9100\n1702 60\n–\nOther fructose and fructose syrup, containing in the dry state more than 50 % by weight of fructose, excluding invert sugar:\n1702 60 10\n– –\nIsoglucose\n1702 60 10 9000\nex 1702 60 80\n– –\nInulin syrup obtained immediately by hydrolysis of inulin or oligofructoses, containing in the dry state at least 80 % fructose\n1702 60 80 9100\n1702 60 95\n– –\nOther\n1702 60 95 9000\nex 1702 90\n–\nOther, including invert sugar and other sugar and sugar syrup blends containing in the dry state 50 % by weight of fructose:\n1702 90 30\n– –\nIsoglucose\n1702 90 30 9000\n1702 90 60\n– –\nArtificial honey, whether or not mixed with natural honey\n1702 90 60 9000\n– –\nCaramel:\n1702 90 71\n– – –\nContaining 50 % or more by weight of sucrose in the dry matter\n1702 90 71 9000\nex 1702 90 99\n– –\nOther:\n– – –\nOther excluding sorbose\n1702 90 99 9900\n2106\nFood preparations not elsewhere specified or included:\nex 2106 90\n–\nOther:\n– –\nFlavoured or coloured sugar syrups:\n2106 90 30\n– – –\nIsoglucose syrups\n2106 90 30 9000\n– – –\nOther:\n2106 90 59\n– – – –\nOther\n2106 90 59 9000\n15.\nWine\nOJ L 179, 14.7.1999, p. 1\nCN code\nDescription of goods\nProduct code\nex 2009\nFruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter:\n2009 69\n–\nGrape juice (including grape must):\n– –\nOther:\n– – –\nOf a Brix value exceeding 67:\n2009 69 11\n– – – –\nOf a value not exceeding EUR 22 per 100 kg net weight:\n– – – – –\nConcentrated grape musts complying with the definition in point 6 of Annex I to Regulation (EC) No 1493/1999\n2009 69 11 9100\n2009 69 19\n– – – –\nOther:\n– – – – –\nConcentrated grape musts complying with the definition in point 6 of Annex I to Regulation (EC) No 1493/1999\n2009 69 19 9100\n– – –\nOf a Brix value exceeding 30 but not exceeding 67:\n– – – –\nOf a value exceeding EUR 18 per 100 kg net weight:\n2009 69 51\n– – – – –\nConcentrated:\n– – – – – –\nConcentrated grape must complying with the definition in point 6 of Annex I to Regulation (EC) No 1493/1999\n2009 69 51 9100\n– – – –\nOf a value not exceeding EUR 18 per 100 kg net weight:\n– – – – –\nWith an added sugar content exceeding 30 % by weight:\n2009 69 71\n– – – – – –\nConcentrated:\n– – – – – – –\nConcentrated grape musts complying with the definition in point 6 of Annex I to Regulation (EC) No 1493/1999\n2009 69 71 9100\n2204\nWine of fresh grapes, including fortified wines; grape must other than that of heading NC 2009:\n–\nOther wine; grape must with fermentation prevented or arrested by the addition of alcohol:\n2204 21\n– –\nIn containers holding two litres or less:\n– – –\nOther:\n– – – –\nOf an actual alcoholic strength by volume not exceeding 13 % vol:\n– – – – –\nOther:\n2204 21 79\n– – – – – –\nWhite:\n– – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999 (1) of an actual alcoholic strength of 9,5 % vol or more but not exceeding 11 % vol\n2204 21 79 9100\n– – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999 (1) of an actual alcoholic strength exceeding 11 % vol, but not exceeding 13 % vol\n2204 21 79 9200\n– – – – – – –\nOther table wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999\n2204 21 79 9910\n2204 21 80\n– – – – – –\nOther:\n– – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999, red or rosé, of an actual alcoholic strength of 9,5 % vol, or more but not exceeding 11 % vol\n2204 21 80 9100\n– – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999, red or rosé, of an actual alcoholic strength exceeding 11 % vol, but not exceeding 13 % vol\n2204 21 80 9200\n– – – –\nOf an actual alcoholic strength exceeding 13 % vol, but not exceeding 15 % vol:\n– – – – –\nOther:\n2204 21 84\n– – – – – –\nWhite:\n– – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999:\n2204 21 84 9100\n2204 21 85\n– – – – – –\nOther:\n– – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999, red or rosé\n2204 21 85 9100\n– – – –\nOf an actual alcoholic strength exceeding 15 % vol but not exceeding 18 % vol:\n2204 21 94\n– – – – –\nOther:\n– – – – – –\nQuality wines produced in specified regions, as defined in additional note 6 (CN)\n2204 21 94 9100\n– – – – – –\nOther:\n– – – – – – –\nLiqueur wines complying with the definition in point 14 of Annex I to Regulation (EC) No 1493/1999\n2204 21 94 9910\n– – – –\nOf an actual alcoholic strength exceeding 18 % vol but not exceeding 22 % vol:\n2204 21 98\n– – – – –\nOther:\n– – – – – –\nQuality wines produced in specified regions, as defined in additional note No 6 (CN)\n2204 21 98 9100\n– – – – – –\nOther:\n– – – – – – –\nLiqueur wines complying with the definition in point 14 of Annex I to Regulation (EC) No 1493/1999\n2204 21 98 9910\n2204 29\n– –\nOther:\n– – –\nOther:\n– – – –\nOf an actual alcoholic strength not exceeding 13 % vol:\n– – – – –\nOther:\n– – – – – –\nWhite:\n2204 29 62\n– – – – – – –\nSicilia (Sicily):\n– – – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999 (1) of an actual alcoholic strength of 9,5 % vol or more but not exceeding 11 % vol\n2204 29 62 9100\n– – – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999 (1) of an actual alcoholic strength exceeding 11 % vol but not exceeding 13 % vol\n2204 29 62 9200\n– – – – – – – –\nOther table wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999\n2204 29 62 9910\n2204 29 64\n– – – – – – –\nVeneto:\n– – – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999 (1) of an actual alcoholic strength of 9,5 % vol or more but not exceeding 11 % vol\n2204 29 64 9100\n– – – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999 (1) of an actual alcoholic strength exceeding 11 % vol but not exceeding 13 % vol\n2204 29 64 9200\n– – – – – – – –\nOther table wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999\n2204 29 64 9910\n2204 29 65\n– – – – – – –\nOther:\n– – – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999 (1) of an actual alcoholic strength of 9,5 % vol or more but not exceeding 11 % vol\n2204 29 65 9100\n– – – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999 (1), of an actual alcoholic strength exceeding 11 % vol but not exceeding 13 % vol\n2204 29 65 9200\n– – – – – – – –\nOther table wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999\n2204 29 65 9910\n– – – – – –\nOther:\n2204 29 71\n– – – – – – –\nPuglia (Apulia):\n– – – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999, red or rosé, of an actual alcoholic strength of 9,5 % vol or more but not exceeding 11 % vol\n2204 29 71 9100\n– – – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999, red or rosé, of an actual alcoholic strength exceeding 11 % vol but not exceeding 13 % vol\n2204 29 71 9200\n2204 29 72\n– – – – – – –\nSicilia (Sicily):\n– – – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999, red or rosé, of an actual alcoholic strength of 9,5 % vol or more but not exceeding 11 % vol\n2204 29 72 9100\n– – – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999, red or rosé, of an actual alcoholic strength exceeding 11 % vol but not exceeding 13 % vol\n2204 29 72 9200\n2204 29 75\n– – – – – – –\nOther:\n– – – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999, red or rosé, of an actual alcoholic strength of 9,5 % vol or more but not exceeding 11 % vol\n2204 29 75 9100\n– – – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999, red or rosé, of an actual alcoholic strength exceeding 11 % vol but not exceeding 13 % vol\n2204 29 75 9200\n– – – –\nOf an actual alcoholic strength exceeding 13 % vol but not exceeding 15 % vol:\n– – – – –\nOther:\n2204 29 83\n– – – – – –\nWhite:\n– – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999\n2204 29 83 9100\n2204 29 84\n– – – – – –\nOther:\n– – – – – – –\nTable wine complying with the definition in point 13 of Annex I to Regulation (EC) No 1493/1999\n2204 29 84 9100\n– – – –\nOf an actual alcoholic strength exceeding 15 % vol but not exceeding 18 % vol:\n2204 29 94\n– – – – –\nOther:\n– – – – – –\nQuality wines produced in specified regions, as defined in additional note No 6 (CN)\n2204 29 94 9100\n– – – – – –\nOther:\n– – – – – – –\nLiqueur wines complying with the definition in point 14 of Annex I to Regulation (EC) No 1493/1999\n2204 29 94 9910\n– – – –\nOf an actual alcoholic strength exceeding 18 % vol but not exceeding 22 % vol:\n2204 29 98\n– – – – –\nOther:\n– – – – – –\nQuality wines produced in specified regions, as defined in additional note No 6 (CN)\n2204 29 98 9100\n– – – – – –\nOther:\n– – – – – – –\nLiqueur wines complying with the definition in point 14 of Annex I to Regulation (EC) No 1493/1999\n2204 29 98 9910\n2204 30\n–\nOther grape must:\n– –\nOther:\n– – –\nOf a density of 1,33 g/cm3 or less at 20 °C and of an actual alcoholic strength by volume not exceeding 1 % vol:\n2204 30 92\n– – – –\nConcentrated:\n– – – – –\nConcentrated grape musts complying with the definition in point 6 of Annex I to Regulation (EC) No 1493/1999\n2204 30 92 9100\n2204 30 94\n– – – –\nOther:\n– – – – –\nConcentrated grape musts complying with the definition in point 6 of Annex I to Regulation (EC) No 1493/1999\n2204 30 94 9100\n– – –\nOther:\n2204 30 96\n– – – –\nConcentrated:\n– – – – –\nConcentrated grape musts complying with the definition in point 6 of Annex I to Regulation (EC) No 1493/1999\n2204 30 96 9100\n2204 30 98\n– – – –\nOther:\n– – – – –\nConcentrated grape musts complying with the definition in point 6 of Annex I to Regulation (EC) No 1493/1999\n2204 30 98 9100",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "The analytical method to be used for the determination of the fatty matter content is that printed in Annex I (method A) to Commission Directive 84/4/EEC (OJ L 15, 18.1.1984, p. 28)."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "The procedure to be followed for the determination of the fatty matter content is as follows: the sample has to be crushed so that 90 % or more can pass through a sieve with an aperture of 500 micrometres and 100 % can pass through a sieve with an aperture of 1 000 micrometres, the analytical method to be used afterwards is that which is printed in Annex I (method A) to Directive 84/4/EEC."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "OJ L 149, 29.6.1968, p. 46."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "The dry matter content of starch is determined by the method laid down in Annex II to Commission Regulation (EEC) No 1908/84 (OJ L 178, 5.7.1984, p. 22). The purity of starch is determined using the Ewers modified polarimetric method, as published in Annex I to the third Commission Directive 72/199/EEC (OJ L 123, 29.5.1972, p. 6)."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "The export refund payable for starch shall be adjusted by using the following formula: 1.. Potato starch: ((actual % dry matter)/80) × export refund. 2.. All other types of starch: ((actual % dry matter)/87) × export refund. When completing customs formalities, the applicant shall state on the declaration provided for this purpose the dry matter content of the product."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "The export refund is payable for products having a dry matter content of less than 78 %. The export refund provided for products having a dry matter content of less than 78 % shall be adjusted by using the following formula: ((actual dry matter content)/78) × export refund The dry matter content is determined by method 2 laid down in Annex II to Commission Directive 79/796/EEC (OJ L 239, 22.9.1979, p. 24), or by any other suitable analysis method offering at least the same guarantees."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "Covered by Commission Regulation (EC) No 1517/95 (OJ L 147, 30.6.1995, p. 51)."
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "For the purposes of the refund only the starch coming from cereal products is taken into account. Cereal products means the products falling within subheadings 0709 90 60 and 0712 90 19, Chapter 10, and heading Nos 1101, 1102, 1103 and 1104 (unprocessed and not reconstituted) excluding subheading 1104 30 and the cereals content of the products falling within subheadings 1904 10 10 and 1904 10 90 of the Combined Nomenclature. The cereals content in products under subheadings 1904 10 10 and 1904 10 90 of the Combined Nomenclature is considered to be equal to the weight of this final product. No refund is paid for cereals where the origin of the starch cannot be clearly established by analysis."
    },
    {
      "type": "footnote",
      "label": "f9",
      "text": "A refund will only be paid for products containing 5 % or more by weight of starch."
    },
    {
      "type": "footnote",
      "label": "f10",
      "text": "Entry within this subheading is subject to the submission of the certificate appearing in the Annex to Commission Regulation (EEC) No 32/82 (OJ L 4, 8.1.1982, p. 11), as last amended by Regulation (EC) No 744/2000 (OJ L 89, 11.4.2000, p. 3)."
    },
    {
      "type": "footnote",
      "label": "f11",
      "text": "OJ L 336, 29.12.1979, p. 44."
    },
    {
      "type": "footnote",
      "label": "f12",
      "text": "OJ L 274, 26.10.1996, p. 18."
    },
    {
      "type": "footnote",
      "label": "f13",
      "text": "The lean bovine meat content excluding fat is determined in accordance with the procedure described in the Annex to Commission Regulation (EEC) No 2429/86 (OJ L 210, 1.8.1986, p. 39). The term ‘average content’ refers to the sample quantity as defined in Article 2(1) of Regulation (EC) No 765/2002 (OJ L 117, 4.5.2002, p. 6). The sample is to be taken from that part of the consignment presenting the highest risk."
    },
    {
      "type": "footnote",
      "label": "f14",
      "text": "The granting of the refund is subject to compliance with the conditions laid down in Commission Regulation (EEC) No 1964/82 (OJ L 212, 21.7.1982, p. 48), as last amended by Regulation (EC) No 2772/2000 (OJ L 321, 19.12.2000, p. 35)."
    },
    {
      "type": "footnote",
      "label": "f15",
      "text": "OJ L 62, 7.3.1980, p. 5."
    },
    {
      "type": "footnote",
      "label": "f16",
      "text": "Determination of collagen content: The collagen content shall be taken to mean the hydroxyproline content multiplied by the factor 8. The hydroxyproline content must be determined according to ISO method 3496-1978."
    },
    {
      "type": "footnote",
      "label": "f17",
      "text": "OJ L 221, 18.8.1984, p. 28."
    },
    {
      "type": "footnote",
      "label": "f18",
      "text": "Carcasses of half-carcasses may be presented with or without the chaps."
    },
    {
      "type": "footnote",
      "label": "f19",
      "text": "Shoulders may be presented with or without the chaps"
    },
    {
      "type": "footnote",
      "label": "f20",
      "text": "Fore-ends may be presented with or without the chaps."
    },
    {
      "type": "footnote",
      "label": "f21",
      "text": "The products and cuts thereof may be classified in this subheading only if the size and the characteristics of the coherent muscle tissue enable them to be identified as coming from the primary cuts mentioned. The expression ‘cuts thereof’ applies to products with a net unit weight of at least 100 grams or to products cut into uniform slices which can be clearly identified as coming from the primary cut mentioned and which are packed together with a net overall weight of at least 100 grams."
    },
    {
      "type": "footnote",
      "label": "f22",
      "text": "Freezing of the products pursuant to the first paragraph of Article 7(3) and Article 29(4)(g) of Regulation (EC) No 800/1999 is not permitted."
    },
    {
      "type": "footnote",
      "label": "f23",
      "text": "Jowls, chaps or chaps and jowls together, presented alone, do not benefit from this refund."
    },
    {
      "type": "footnote",
      "label": "f24",
      "text": "Boneless, neck-ends, presented alone, do not benefit from this refund"
    },
    {
      "type": "footnote",
      "label": "f25",
      "text": "Only those products for which the name is certified by the competent authorities of the producing Member State can benefit from this refund."
    },
    {
      "type": "footnote",
      "label": "f26",
      "text": "Grant of the refund is subject to compliance with the conditions laid down in Commission Regulation (EC) No 2331/97 (OJ L 323, 26.11.1997, p. 19). At the time of the conclusion of customs export formalities the exporter shall declare in writing that the products in question fulfil those conditions"
    },
    {
      "type": "footnote",
      "label": "f27",
      "text": "The weight of a coating of paraffin corresponding to normal use in the trade is considered as part of the net weight of the sausage."
    },
    {
      "type": "footnote",
      "label": "f28",
      "text": "If composite food preparations (including prepared dishes) containing sausages, are classified within heading No 1601 because of their composition, the refund is granted only on the net weight of the sausages, the meat and the offal, including fats of any kind or origin, which make part of those preparations"
    },
    {
      "type": "footnote",
      "label": "f29",
      "text": "The refund on sausages presented in containers with a preservative liquid is granted on net weight after deduction of weight of this liquid."
    },
    {
      "type": "footnote",
      "label": "f30",
      "text": "The refund on products containing bones is granted on the net weight of the product after deduction of the weight of the bones."
    },
    {
      "type": "footnote",
      "label": "f31",
      "text": "The meat and fat content is to be determined in accordance with the analysis procedure in the Annex to Commission Regulation (EC) No 2004/20021583/89 (OJ L 308, 9.11.2002, p. 22)."
    },
    {
      "type": "footnote",
      "label": "f32",
      "text": "In the case that the classification of the goods as hams or cuts of hams of heading 1602 41 10 9110 is not justified on the basis of the provisions of additional note 2 of Chapter 16 of the CN, the refund for product code 1602 42 10 9110 or, as the case may be, 1602 49 19 9130 may be granted, without prejudice to the application of Article 51 of Commission Regulation (EC) No 800/1999 (OJ L 102, 17.4.1999, p. 11)."
    },
    {
      "type": "footnote",
      "label": "f33",
      "text": "(18) In the case that the classification of the goods as shoulders or cuts of shoulders of heading 1602 42 10 9110 is not justified on the basis of the provisions of additional note 2 of chapter 16 of the CN, the refund for product code 1602 49 19 9130 may be granted, without prejudice to the application of Article 51 of Regulation (EC) No 800/1999"
    },
    {
      "type": "footnote",
      "label": "f34",
      "text": "The content of meat or meat offal, of any kind, including fats of any kind or origin, is to be determined in accordance with the analysis procedure in the Annex to Commission Regulation (EEC) No 226/89 (OJ L 29, 31.1.1989, p. 11)."
    },
    {
      "type": "footnote",
      "label": "f35",
      "text": "Applies only to poultry eggs which fulfil the conditions stipulated by the competent authorities of the European Communities and on which are stamped the identifying number of the producer establishment and/or other particulars as provided for in Article 5(3) of Council Regulation (EEC) No 2782/75 (OJ L 282, 1.11.1975, p. 100)."
    },
    {
      "type": "footnote",
      "label": "f36",
      "text": "The products referred to may contain small amounts of additives required for their manufacture or preservation. Where these additives do not exceed 0,5 % by weight of the whole product, they are to be taken into account for the purposes of calculating the refund. However, where these additives exceed in total 0,5 % by weight of the whole product, they are not to be taken into account for the purposes of calculating the refund. When completing customs formalities, the applicant must state on the declaration provided for that purpose whether or not products have been added and, where this is the case, the maximum additive content"
    },
    {
      "type": "footnote",
      "label": "f37",
      "text": "Where, for products falling within this code, the milk-protein content (nitrogen content × 6,38) in non-fat milk solids is less than 34 %, no refund is payable. Where, for powdered products falling within this code, the water content in product weight is more than 5 %, no refund is payable. When completing the customs formalities, the interested party must indicate on the relevant declaration the minimum milk-protein content in non-fat milk solids and, for powdered products, the maximum water content."
    },
    {
      "type": "footnote",
      "label": "f38",
      "text": "The refund on frozen condensed milk is the same as that on products falling within headings 0402 91 and 0402 99."
    },
    {
      "type": "footnote",
      "label": "f39",
      "text": "The products referred to may contain small quantities of added non-lactic matter required for their manufacture or preservation. Where these additives do not exceed 0,5 % by weight of the whole product, they are to be taken into account for the purposes of calculating the refund. However, where these additives exceed in total 0,5 % by weight of the whole product, they are not to be taken into account for the purposes of calculating the refund. When completing customs formalities, the applicant must state on the declaration provided for that purpose whether or not non-lactic matter has been added and, where this is the case, the maximum content by weight of the non-lactic matter added per 100 kilograms of finished product"
    },
    {
      "type": "footnote",
      "label": "f40",
      "text": "The refund per 100 kilograms of product covered by this subheading is equal to the sum of the following components: (a) the amount per kilogram shown, multiplied by the weight of the lactic matter contained in 100 kilograms of product. The products referred to may contain small quantities of added non-lactic matter required for their manufacture or preservation. Where these additives do not exceed 0,5 % by weight of the whole product, they are to be taken into account for the purposes of calculating the refund. However, where these additives exceed in total 0,5 % by weight of the whole product, they are not to be taken into account for the purposes of calculating the refund; (b) a component calculated in accordance with Article 16(3) of Commission Regulation (EC) No 174/1999 (OJ L 20, 27.1.1999, p. 8). When completing customs formalities, the applicant must state on the declaration provided for that purpose the maximum content by weight of sucrose and whether or not lon-lactic matter has been added and, where this is the case, the maximum content by weight of non-lactic matter added per 100 kilograms of finished product."
    },
    {
      "type": "footnote",
      "label": "f41",
      "text": "The refunds on frozen products covered by CN codes 0403 90 11 to 0403 90 39 are the same as those on products covered by CN codes 0403 90 51 to 0403 90 69 respectively"
    },
    {
      "type": "footnote",
      "label": "f42",
      "text": "Where the product falling within this subheading contains added whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504, the added whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 must not be taken into account in the calculation of the refund. The products referred to may contain small quantities of added non-lactic matter required for their manufacture or preservation. Where these additives do not exceed 0,5 % by weight of the whole product, they are to be taken into account for the purposes of calculating the refund. However, where these additives exceed in total 0,5 % by weight of the whole product, they are not to be taken into account for the purposes of calculating the refund. If the product falling within this subheading consists of permeate, no export refund is payable. When completing customs formalities, the applicant must state on the declaration provided for that purpose whether the product consists of permeate or whether or not non-lactic matter and/or whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 have been added and, where this is the case: the maximum content by weight of non-lactic matter and/or whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 added per 100 kilograms of finished product, and in particular, the lactose content of the added whey."
    },
    {
      "type": "footnote",
      "label": "f43",
      "text": "The refund per 100 kilograms of product falling within this subheading is equal to the sum of the following components: (a) the amount per kilogram shown, multiplied by the weight of the lactic matter contained in 100 kilograms of product. The products referred to may contain small quantities of added non-lactic matter required for their manufacture or preservation. Where these additives do not exceed 0,5 % by weight of the whole product, they are to be taken into account for the purposes of calculating the refund. However, where these additives exceed in total 0,5 % by weight of the whole product, they are not to be taken into account for the purposes of calculating the refund. Where whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 have been added to the product, the amount per kilogram shown is to be multiplied by the weight of the lactic matter other than whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 added per 100 kilograms of product; (b) a component calculated in accordance with Article 16(3) of Commission Regulation (EC) No 174/1999 (OJ L 20, 27.1.1999, p. 8). When completing customs formalities, the applicant must state on the declaration provided for that purpose whether the product consists of permeate or whether or not non-lactic matter and/or whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 have been added and, where this is the case: the maximum content by weight of sucrose and/or other non-lactic matter and/or whey and/or products derived from whey and/or lactose and/or casein and/or caseinates and/or permeate and/or products covered by CN code 3504 added per 100 kilograms of finished product, and in particular, the lactose content of the added whey. If the lactic matter in the product consists of permeate, no export refund is payable."
    },
    {
      "type": "footnote",
      "label": "f44",
      "text": "In the case of cheeses presented in immediate packings which also contain preserving liquid, in particular brine, the refund is granted on the net weight, less the weight of the liquid."
    },
    {
      "type": "footnote",
      "label": "f45",
      "text": "Where the product contains non-lactic matter and/or casein and/or caseinates and/or whey and/or products derived from whey and/or lactose and/or permeate and/or products covered by CN code 3504, the added non-lactic matter and/or casein and/or caseinates and/or whey and/or products derived from whey (excluding whey butter covered by CN code 0405 10 50) and/or lactose and/or permeate and/or products covered by CN code 3504 will not be taken into account for the purpose of calculating the refund. When completing customs formalities, the applicant must state on the declaration provided for that purpose whether or not non-lactic matter and/or casein and/or caseinates and/or whey and/or products derived from whey and/or lactose and/or permeate and/or products covered by CN code 3504 have been added and, where this is the case, the maximum content by weight of the non-lactic matter and/or casein and/or caseinates and/or whey and/or products derived from whey (specifying, where applicable the whey butter content) and/or lactose and/or permeate and/or products covered by CN code 3504 added per 100 kilograms of finished product."
    },
    {
      "type": "footnote",
      "label": "f46",
      "text": "Where the product contains casein and/or caseinates added before or at the time of processing, no refund is payable. When completing customs formalities, the applicant must state on the declaration provided for that purpose whether or not casein and/or caseinates have been added."
    },
    {
      "type": "footnote",
      "label": "f47",
      "text": "OJ L 95, 15.4.2000, p. 24."
    },
    {
      "type": "footnote",
      "label": "f48",
      "text": "OJ L 244, 14.9.2001, p. 12"
    },
    {
      "type": "footnote",
      "label": "f49",
      "text": "OJ L 336, 29.12.1999, p. 13."
    },
    {
      "type": "footnote",
      "label": "f50",
      "text": "OJ L 13, 20.1.2004, p. 3"
    },
    {
      "type": "footnote",
      "label": "f51",
      "text": "OJ L 281, 4.11.1999, p. 11."
    },
    {
      "type": "footnote",
      "label": "f52",
      "text": "OJ L 179, 14.7.1999, p. 1"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2004/2199/annex/1",
    "retrieved_at": "2026-11-01T14:55:02.221644+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}