{
  "url": "https://openlegislation.uk/eu-regulation-2010-578/annex-III",
  "json_url": "https://openlegislation.uk/eu-regulation-2010-578/annex-III.json",
  "legislation": "eur/2010/578",
  "legislation_title": "Commission Regulation (EU) No 578/2010 of 29 June 2010 on the implementation of Council Regulation (EC) No 1216/2009 as regards the system of granting export refunds for certain agricultural products exported in the form of goods not covered by Annex I to the Treaty, and the criteria for fixing the amount of such refunds",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2010-578",
  "path": "annex/III",
  "kind": "annex",
  "number": "III",
  "heading": null,
  "text": "Reference Quantity as referred to in Article 11\nThis quantity refers to maize (corn) in grain form adjusted to correspond to a moisture content of 72 % by weight.\nThis content shall be determined by subtracting from the total ash content of the product that part of the ash which derives from the eggs incorporated therein, on a basis of 0,04 % by weight of ash per 50 g, rounded down to the nearest 50 g.\nThis amount shall be reduced by 1,6 kg/100 kg per 50 g of eggs in shell (or the equivalent thereof in other egg products) per kilogram of pasta.\n5 kg/100 kg per 50 g of eggs in shell (or the equivalent thereof in other egg products) per kilogram of pasta, any intermediate amount being rounded down to the nearest 50 g.\nPre-cooked rice means wholly milled rice in grains which has been pre-cooked and partially dried in order to facilitate final cooking.\nThis quantity applies to beer of not less than 11° Plato and not more than 12° Plato. For beer of less than 11° Plato, this quantity shall be reduced by 9 % per degree Plato, the actual strength being rounded down to the nearest degree Plato. For beer of more than 12° Plato, this quantity shall be increased by 9 % per degree Plato, the actual strength being rounded up to the nearest degree Plato.\nThe quantities indicated in columns 5 and 9 for an aqueous solution of D-glucitol (sorbitol) apply to a dry-matter content of 70 % by weight. For aqueous solutions of sorbitol with a different dry-matter content, these quantities shall, as appropriate, be increased or reduced in proportion to the actual dry-matter content, and rounded down to the nearest kilogram.\nQuantity determined, depending on the casein used, on the basis of 291 kg of skimmed milk powder (Product Group 2) per 100 kg of casein.\nPer hectolitre of beer.\nCN code\nDescription\nCommon wheat\nDurum wheat\nMaize (corn)\nWholly milled long-grain rice\nWholly milled round-grain rice\nBarley\nWhite sugar\nWhey (PG1)\nSkimmed milk powder (PG2)\nEggs in shell\n1\n2\n3\n4\n5\n6\n7\n8\n9\n10\n11\n12\n0710\nVegetables (uncooked or cooked by steaming or boiling in water), frozen:\n0710 40 00\n– Sweet corn\n– – In grain form\n100\n0711\nVegetables 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:\n0711 90 30\n– – – Sweet corn\n– – – – In grain form\n100\n1902\nPasta, (whether or) not cooked or stuffed (with meat or other substances) or otherwise prepared, such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, cannelloni; couscous, whether or not prepared:\n– Uncooked pasta, not stuffed or otherwise prepared\n1902 11 00\n– – Containing eggs\n– – – Of durum wheat, not containing or containing not more than 3 % by weight of other cereals, with an ash content (by weight) in the dry matter\n– – – – Not exceeding 0,95 %\n160\n– – – – Exceeding 0,95 %, but not exceeding 1,10 %\n150\n– – – – Exceeding 1,10 %, but not exceeding 1,30 %\n140\n– – – – Exceeding 1,30 %\n0\n– – – Other, of cereals:\n– – – – Containing 80 % or more by weight of durum wheat, with an ash content (by weight) in the dry matter:\n– – – – – Not exceeding 0,87 %\n32\n128\n– – – – – Exceeding 0,87 %, but not exceeding 0,99 %\n30\n120\n– – – – – Exceeding 0,99 %, but not exceeding 1,15 %\n28\n112\n– – – – – Exceeding 1,15 %\n0\n0\n– – – – Containing less than 80 % by weight of durum wheat, with an ash content (by weight) in the dry matter:\n– – – – – Not exceeding 0,75 %\n80\n80\n– – – – – Exceeding 0,75 %, but not exceeding 0,83 %\n75\n75\n– – – – – Exceeding 0,83 %, but not exceeding 0,93 %\n70\n70\n– – – – – Exceeding 0,93 %\n0\n0\n– – – Other (other than of cereals): see Annex II\n1902 19\n– – Other (i.e. other than containing eggs):\n– – – Of durum wheat, not containing or containing not more than 3 % by weight of other cereals, with an ash content (by weight) in the dry matter:\n– – – – Not exceeding 0,95 %\n160\n– – – – Exceeding 0,95 %, but not exceeding 1,10 %\n150\n– – – – Exceeding 1,10 %, but not exceeding 1,30 %\n140\n– – – – Exceeding 1,30 %\n0\n– – – Other, of cereals:\n– – – – Containing 80 % or more by weight of durum wheat, with an ash content (by weight) in the dry matter:\n– – – – – Not exceeding 0,87 %\n32\n128\n– – – – – Exceeding 0,87 %, but not exceeding 0,99 %\n30\n120\n– – – – – Exceeding 0,99 %, but not exceeding 1,15 %\n28\n112\n– – – – – Exceeding 1,15 %\n0\n0\n– – – – Containing less than 80 % by weight of durum wheat, with an ash content (by weight) in the dry matter:\n– – – – – Not exceeding 0,75 %\n80\n80\n– – – – – Exceeding 0,75 %, but not exceeding 0,83 %\n75\n75\n– – – – – Exceeding 0,83 %, but not exceeding 0,93 %\n70\n70\n– – – – – Exceeding 0,93 %\n0\n0\n– – – Other (other than of cereals): see Annex II\n1902 40\n– Couscous:\n1902 40 10\n– – Unprepared:\n– – – Of durum wheat, not containing or containing not more than 3 % by weight of other cereals, with an ash content (by weight) in the dry matter:\n– – – – Not exceeding 0,95 %\n160\n– – – – Exceeding 0,95 %, but not exceeding 1,10 %\n150\n– – – – Exceeding 1,10 %, but not exceeding 1,30 %\n140\n– – – – Exceeding 1,30 %\n0\n– – – Other (other than of durum wheat): see Annex II\n1902 40 90\n– – Other (prepared): see Annex II\n1904\nPrepared foods obtained by the swelling or roasting of cereals or cereal products (for example, corn flakes); cereals (other than maize (corn)) in grain form or in the form of flakes or other worked grains (except flour and meal), pre-cooked, or otherwise prepared, not elsewhere specified or included:\n1904 10\n– Prepared foods obtained by the swelling or roasting of cereals or cereal products:\nex 1904 10 30\n– – Obtained from rice:\n– – – Unsweetened puffed rice\n165\n1904 20\n– Prepared foods obtained from unroasted cereal flakes or from mixtures of unroasted cereal flakes and roasted cereal flakes or swelled cereals\nex 1904 20 95\n– – – Obtained from rice:\n– – – – Unsweetened puffed rice\n165\n1904 90\n– Other:\nex 1904 90 10\n– – Rice:\n– – – Pre-cooked rice\n120\n2001\nVegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid:\nex 2001 90 30\n– – Sweet corn (Zea mays var. saccharata)\n– – – In grain form\n100\n2004\nOther vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading No 2006:\nex 2004 90 10\n– – Sweet corn (Zea mays var. saccharata)\n– – – In grain form\n100\n2005\nOther vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading No 2006:\nex 2005 80 00\n– Sweet corn (Zea mays var. saccharata)\n– – In grain form\n100\n2008\nFruit, nuts 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:\nex 2008 99 85\n– – – – – Maize (corn), in grain form, other than sweet corn (Zea mays var. Saccharata):\n– – – – – – In grain form\n60\nex 2202 90 10\n– – – Beer made from malt, of an actual alcoholic strength by volume not exceeding 0,5 % vol:\n– – – – Made from barley malt or wheat malt, not containing added unmalted cereals, rice (or products resulting from the processing thereof) or sugar (sucrose or invert sugar)\n23\n– – – – – Other\n22\n2905\nAcyclic alcohols and their halogenated, sulphonated, nitrated or nitrosated derivates:\n– Polyhydric alcohols:\n2905 43 00\n– – Mannitol:\n– – – Obtained from sucrose covered by part III of Annex I to Regulation (EC) No 1234/2007\n102\n– – – Obtained from amylaceous products covered by part I of Annex I to Regulation (EC) No 1234/2007\n242\n2905 44\n– – D-glucitol (sorbitol)\n– – – In aqueous solution:\n2905 44 11\n– – – – Containing 2 % or less by weight of D-mannitol, calculated on the D-glucitol content\n– – – – – Obtained from amylaceous products\n169\n– – – – – Obtained from sucrose\n71\n2905 44 19\n– – – – Other:\n– – – – – Obtained from amylaceous products\n148\n– – – – – Obtained from sucrose\n71\n2905 44 91\n– – – – Containing 2 % or less by weight of D-mannitol, calculated on the D-glucitol content\n– – – – – Obtained from amylaceous products\n242\n– – – – – Obtained from sucrose\n102\n2905 44 99\n– – – – Other:\n– – – – – Obtained from amylaceous products\n242\n– – – – – Obtained from sucrose\n102\n3501\nCasein, caseinates and other casein derivatives; casein glues:\n3501 10\n– Casein\n291\n3501 90 90\n– – Other\n291\n3502\nAlbumins, albuminates and other albumin derivatives:\n– Egg albumin:\n3502 11\n– – Dried:\n3502 11 90\n– – – Other\n406\n3502 19\n– – Other:\n3502 19 90\n– – – Other\n55\n3502 20\n– Milk albumin: (Lactalbumin)\n3502 20 91\n– – – Dried (for example, in sheets, scales, flakes, powder)\n900\n3502 20 99\n– – – Other\n127\n3824\nPrepared binders for foundry moulds or cores; chemical products and preparations of the chemical or allied industries (including those consisting of mixtures of natural products), not elsewhere specified or included: residual products of the chemical or allied industries, not elsewhere specified or included:\n3824 60\n– Sorbitol other than of subheading 2905 44:\n– – In aqueous solution:\n3824 60 11\n– – – Containing 2 % or less by weight of D-mannitol, calculated on the D-glucitol content\n– – – – Obtained from of amylaceous products\n169\n– – – – Obtained from sucrose\n71\n3824 60 19\n– – – Other:\n– – – – Obtained from of amylaceous products\n148\n– – – – Obtained from sucrose\n71\n3824 60 91\n– – – Containing 2 % or less by weight of D-mannitol, calculated on the D-glucitol content\n– – – – Obtained from of amylaceous products\n242\n– – – – Obtained from sucrose\n102\n3824 60 99\n– – – Other:\n– – – – Obtained from of amylaceous products\n242\n– – – – Obtained from sucrose\n102",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "This quantity refers to maize (corn) in grain form adjusted to correspond to a moisture content of 72 % by weight."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "This content shall be determined by subtracting from the total ash content of the product that part of the ash which derives from the eggs incorporated therein, on a basis of 0,04 % by weight of ash per 50 g, rounded down to the nearest 50 g."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "This amount shall be reduced by 1,6 kg/100 kg per 50 g of eggs in shell (or the equivalent thereof in other egg products) per kilogram of pasta."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "5 kg/100 kg per 50 g of eggs in shell (or the equivalent thereof in other egg products) per kilogram of pasta, any intermediate amount being rounded down to the nearest 50 g."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "Pre-cooked rice means wholly milled rice in grains which has been pre-cooked and partially dried in order to facilitate final cooking."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "This quantity applies to beer of not less than 11° Plato and not more than 12° Plato. For beer of less than 11° Plato, this quantity shall be reduced by 9 % per degree Plato, the actual strength being rounded down to the nearest degree Plato. For beer of more than 12° Plato, this quantity shall be increased by 9 % per degree Plato, the actual strength being rounded up to the nearest degree Plato."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "Per hectolitre of beer."
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "The quantities indicated in columns 5 and 9 for an aqueous solution of D-glucitol (sorbitol) apply to a dry-matter content of 70 % by weight. For aqueous solutions of sorbitol with a different dry-matter content, these quantities shall, as appropriate, be increased or reduced in proportion to the actual dry-matter content, and rounded down to the nearest kilogram."
    },
    {
      "type": "footnote",
      "label": "f9",
      "text": "Quantity determined, depending on the casein used, on the basis of 291 kg of skimmed milk powder (Product Group 2) per 100 kg of casein."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2010/578/annex/III",
    "retrieved_at": "2026-11-01T14:50:44.262002+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."
}