{
  "url": "https://openlegislation.uk/eu-regulation-2013-68/annex/part-C/division-1",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-68/annex/part-C/division-1.json",
  "legislation": "eur/2013/68",
  "legislation_title": "Commission Regulation (EU) No 68/2013 of 16 January 2013 on the Catalogue of feed materials (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-68",
  "path": "annex/part/C/division/1",
  "kind": "division",
  "number": "1",
  "heading": "Cereal grains and products derived thereof",
  "text": "The name may be supplemented by the cereal species.\nPlease note that ‘ maize ’ can either be referred to as such or as ‘ corn ’\nIf this product has been subject to a finer milling the word ‘ fine ’ may be added to the name or the name may be replaced by a corresponding denomination.\nNumber\nName\nDescription\nCompulsory declarations\n1.1.1\nBarley\nGrains of Hordeum vulgare L. It may be rumen protected\n1.1.2\nBarley, puffed\nProduct obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure\nStarch\n1.1.3\nBarley, roasted\nProduct of barley roasting process which is partially roasted with low colour\nStarch, if > 10 %\nCrude protein, if > 15 %\n1.1.4\nBarley flakes\nProduct obtained by steaming or infra red micronisation and rolling dehusked barley. It may contain a small proportion of barley husks. It may be rumen protected.\nStarch\n1.1.5\nBarley fibre\nProduct of barley starch manufacture. It consists of particles of endosperm and principally of fibre.\nCrude fibre\nCrude protein, if > 10 %\n1.1.6\nBarley hulls\nProduct of ethanol-starch manufacture after dry milling, screening and dehulling of barley grains\nCrude fibre\nCrude protein, if > 10 %\n1.1.7\nBarley middlings\nProduct obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. It consists principally of particles of endosperm with fine fragments of outer skins and some grain screenings.\nCrude fibre\nStarch\n1.1.8\nBarley protein\nProduct from barley obtained after starch and bran separation. It consists principally of protein.\nCrude protein\n1.1.9\nBarley protein feed\nProduct from barley obtained after starch separation. It consists principally of protein and particles of endosperm.\nMoisture, if < 45 % or > 60 %\nIf moisture < 45 %:\nCrude protein\nStarch\n1.1.10\nBarley solubles\nProduct from barley obtained after wet protein and starch extraction\nCrude protein\n1.1.11\nBarley bran\nProduct of flour manufacture, obtained from screened grains of dehusked barley. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed.\nCrude fibre\n1.1.12\nLiquid barley starch\nSecondary starch fraction from the production of starch from barley\nIf moisture < 50 %:\nStarch\n1.1.13\nMalting barley screenings\nProduct from mechanical screening (size fractionation) consisting of undersized barley kernels and fractions of barley kernels separated before the malting process\nCrude fibre\nCrude ash if > 2,2 %\n1.1.14\nMalting barley and malt fines\nProduct consisting of fractions of barley kernels and malt separated during the production of malt\nCrude fibre\n1.1.15\nMalting barley husks\nProduct from malting barley cleaning consisting of fractions of husk and fines\nCrude fibre\n1.1.16\nBarley distillers solids, wet\nProduct of ethanol manufacture from barley. It contains solid feed fraction from distillation.\nMoisture, if < 65 % or > 88 %\nIf moisture < 65 %:\nCrude protein\n1.1.17\nBarley distillers solubles, wet\nProduct of ethanol manufacture from barley. It contains soluble feed fraction from distillation.\nMoisture, if < 45 % or > 70 %\nIf moisture < 45 %:\nCrude protein\n1.1.18\nMalt\nProduct from germinated cereals, dried, milled and/or extracted\n1.1.19\nMalt rootlets\nProduct from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains. It may be milled.\n1.2.1\nMaize\nGrains of Zea mays L. ssp. mays . It may be rumen protected.\n1.2.2\nMaize flakes\nProduct obtained by steaming or infra red micronising and rolling dehusked maize. It may contain a small proportion of maize husks.\nStarch\n1.2.3\nMaize middlings\nProduct of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran. It may contain some maize germ fragments.\nCrude fibre\nStarch\nCrude fat if > 5 %\n1.2.4\nMaize bran\nProduct of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles.\nCrude fibre\n1.2.5\nMaize cobs\nCentral core of a maize ear. It may include small quantities of maize and spathes which might not have been removed during mechanical harvesting.\nCrude fibre\nStarch\n1.2.6\nMaize screenings\nFraction of maize kernels separated by the screening process at product intake\n1.2.7\nMaize fibre\nProduct from the manufacture of maize starch. It consists principally of fibre.\nMoisture, if < 50 % or > 70 %\nIf moisture < 50 %:\nCrude fibre\n1.2.8\nMaize gluten\nProduct from the manufacture of maize starch. It consists principally of gluten obtained during separation of starch.\nMoisture, if < 70 % or > 90 %\nIf moisture < 70 %:\nCrude protein\n1.2.9\nMaize gluten feed\nProduct obtained during the manufacture of maize starch. It is composed of bran and maize solubles. The product may also include broken maize and residues from oil extraction of maize germs. Other products derived from starch and from the refining or fermentation of starch products may be added.\nMoisture, if < 40 % or > 65 %\nIf moisture < 40 %:\nCrude protein\nCrude fibre\nStarch\n1.2.10\nMaize germ\nProduct of the manufacture of semolina, flour or starch from maize. It consists predominately of maize germ, outer skins and parts of the endosperm.\nMoisture, if < 40 % or > 60 %\nIf moisture < 40 %:\nCrude protein\nCrude fat\n1.2.11\nMaize germ expeller\nProduct of oil manufacture obtained by pressing processed maize germ to which parts of the endosperm and testa may still adhere\nCrude protein\nCrude fat\n1.2.12\nMaize germ meal\nProduct of oil manufacture, obtained by extraction of processed maize germ.\nCrude protein\n1.2.13\nCrude maize germ oil\nOil obtained from maize germ\nMoisture, if > 1 %\n1.2.14\nMaize, puffed\nProduct obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure\nStarch\n1.2.15\nMaize steep liquor\nConcentrated liquid fraction from the steeping process of corn\nMoisture, if < 45 % or > 65 %\nIf moisture < 45 %:\nCrude protein\n1.2.16\nSweet corn silage\nBy-product of the sweet corn processing industry, composed of centre cobs, husks, base of the kernels, chopped and drained or pressed. Generated by chopping sweet corn cobs, husks and leaves, with presence of sweet corn kernels.\nCrude fibre\n1.2.17\nCrushed degerminated (degermed) Maize\nProduct obtained by degermination of crushed maize. It consists principally of endosperm fragments and may contain some maize germ and outer skin particles.\nCrude fibre\nStarch\n1.2.18\nMaize grits\nHard, flinty portions of ground maize containing little or no bran or germs.\nCrude fibre\nStarch\n1.3.1\nMillet\nGrains of Panicum miliaceum L.\n1.4.1\nOats\nGrains of Avena sativa L. and other cultivars of oats\n1.4.2\nDehulled oats\nDehulled grains of oats. It may be steam treated.\n1.4.3\nOat flakes\nProduct obtained by steaming or infra red micronising and rolling dehusked oats. It may contain a small proportion of oat husks.\nStarch\n1.4.4\nOat middlings\nProduct obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.\nCrude fibre\nStarch\n1.4.5\nOat bran\nProduct of flour manufacture, obtained from screened grains of dehusked oat. It consists principally of fragments of the outer skins and particles of grain from which the greater part of the endosperm has been removed.\nCrude fibre\n1.4.6\nOat hulls\nProduct obtained during dehulling of oat grains\nCrude fibre\n1.4.7\nOat, puffed\nProduct obtained from milled or broken oat by means of a treatment in humid, warm conditions and under pressure\nStarch\n1.4.8\nOat groats\nCleaned oats with the hull removed\nCrude fibre\nStarch\n1.4.9\nOat flour\nProduct obtained by milling of oat grains\nCrude fibre\nStarch\n1.4.10\nFodder oat flour\nOats product with high content in starch, after decortication\nCrude fibre\n1.4.11\nOat feed\nProduct obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.\nCrude Fibre\n1.5.1\nQuinoa seed, extracted\nCleaned whole seed of the quinoa plant ( Chenopodium quinoa Willd.) from which the saponin contained in the seeds outer layer has been removed\n1.6.1\nBroken rice\nPart of rice kernel of Oryza sativa L. with a length less than three-quarters of a whole kernel. The rice may have been parboiled.\nStarch\n1.6.2\nMilled rice\nHusked rice from which almost all the bran and embryo have been removed during rice milling. The rice may have been parboiled.\nStarch\n1.6.3\nPre-gelatinised rice\nProduct obtained from milled or broken rice by pre-gelatinisation\nStarch\n1.6.4\nExtruded rice\nProduct obtained by extruding rice flour\nStarch\n1.6.5\nRice flakes\nProduct obtained by flaking pre-gelatinised rice kernels or broken kernels\nStarch\n1.6.6\nHusked rice\nPaddy ( Oryza sativa L.) from which the husk only has been removed. It may be parboiled. The processes of husking and handling may result in some loss of bran.\nStarch\nCrude fibre\n1.6.7\nGround fodder rice\nProduct obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal husked grains which are yellow or spotted\nStarch\n1.6.8\nRice flour\nProduct obtained by grinding milled rice. The rice may have been parboiled.\nStarch\n1.6.9\nHusked rice, flour\nProduct obtained by grinding husked rice. The rice may have been parboiled.\nStarch\nCrude fibre\n1.6.10\nRice bran\nProduct obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. The rice may have been parboiled or extruded.\nCrude fibre\n1.6.11\nRice bran with calcium carbonate\nProduct obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. It may contain up to 23 % of calcium carbonate used as processing aid. The rice may have been parboiled.\nCrude fibre\nCalcium carbonate\n1.6.12\nDefatted rice bran\nRice bran resulting from oil extraction. It may be rumen protected\nCrude fibre\n1.6.13\nRice bran oil\nOil extracted from stabilised rice bran\n1.6.14\nRice middlings\nProduct of rice flour and starch production, obtained by dry or wet milling and sieving. It consists principally of starch, protein, fat and fibre. The rice may have been parboiled. May contain up to 0,25 % sodium and up to 0,25 % sulphate.\nStarch, if > 20 %\nCrude protein, if > 10 %\nCrude fat, if > 5 %\nCrude fibre\n1.6.15\nRice middlings with calcium carbonate\nProduct obtained during rice milling, mainly consisting of particles of aleurone layer and endosperm. It may contain up 23 % of calcium carbonate used as processing aid. The rice may have been parboiled.\nStarch\nCrude protein\nCrude fat\nCrude fibre\nCalcium carbonate\n1.6.16\nRice\nGrains of Oryza sativa L. It may be rumen protected\n1.6.17\nRice germ\nProduct obtained during rice milling, mainly consisting of the embryo\nCrude fat\nCrude protein\n1.6.18\nRice germ expeller\nProduct remaining after rice germ has been crushed to expel the oil\nCrude protein\nCrude fat\nCrude fibre\n1.6.20\nRice protein\nProduct of rice starch production, obtained by wet milling sieving, separation, concentration and drying\nCrude protein\n1.6.21\nLiquid rice feed\nConcentrated liquid product of wet milling and sieving rice\nStarch\n1.6.22\nRice, puffed\nProduct obtained by expanding rice kernels or broken kernels\nStarch\n1.6.23\nRice, fermented\nProduct obtained by fermentation of rice\nStarch\n1.6.24\nMalformed rice, milled/chalky rice, milled\nProduct obtained during rice milling, mainly consisting of malformed kernels and/or chalky kernels and/or damaged kernels and/or naturally coloured kernel (green, red, yellow), and/or normal husked grain, whole or broken. It may be parboiled.\nStarch\n1.6.25\nImmature rice, milled\nProduct obtained during rice milling, mainly consisting of immature and/or chalky kernels\nStarch\n1.7.1\nRye\nGrains of Secale cereale L.\n1.7.2\nRye middlings\nProduct of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some miscellaneous parts of the grain.\nStarch\nCrude fibre\n1.7.3\nRye feed\nProduct of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran.\nStarch\nCrude fibre\n1.7.4\nRye bran\nProduct of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed\nStarch\nCrude fibre\n1.8.1\nSorghum; [Milo]\nGrains/seeds of Sorghum bicolor (L.) Moench\n1.8.2\nSorghum white\nGrains of specific cultivars of Sorghum with a white seed coat.\n1.8.3\nSorghum feed\nDried product obtained during the separation of sorghum starch. It consists principally of bran. The product may also include dried residues of maceration water and germs could be added\nCrude protein\n1.9.1\nSpelt\nGrains of spelt Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum\n1.9.2\nSpelt bran\nProduct of the manufacture of spelt flour. It consists principally of outer skins and some spelt germ fragments, with some endosperm particles.\nCrude fibre\n1.9.3\nSpelt hulls\nProduct obtained during dehulling of spelt grains\nCrude fibre\n1.9.4\nSpelt middlings\nProduct obtained during the processing of screened, dehulled spelt into spelt flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.\nCrude fibre\nStarch\n1.10.1\nTriticale\nGrains of Triticum × Secale cereale L. Hybrid\n1.11.1\nWheat\nGrains of Triticum aestivum L., Triticum durum Desf. and other wheat cultivars. It may be rumen protected.\n1.11.2\nWheat rootlets\nProduct from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains\n1.11.3\nWheat, pre-gelatinised\nProduct obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure\nStarch\n1.11.4\nWheat middlings\nProduct of flour manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.\nCrude fibre\nStarch\n1.11.5\nWheat flakes\nProduct obtained by steaming or infrared micronising and rolling dehusked wheat. It may contain a small proportion of wheat husks. It may be rumen protected.\nCrude fibre\nStarch\n1.11.6\nWheat feed\nProduct of flour or malting manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran.\nCrude fibre\n1.11.7\nWheat bran\nProduct of flour or malting manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed.\nCrude fibre\n1.11.8\nMalted fermented wheat particles\nProduct obtained by the combined processes of malting and fermentation of wheat and wheat bran. The product is then dried and ground.\nStarch\nCrude fibre\n1.11.10\nWheat fibre\nFibre extracted from wheat processing. It consists principally of fibre.\nMoisture, if < 60 % or > 80 %\nIf moisture < 60 %:\nCrude fibre\n1.11.11\nWheat germ\nProduct of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere\nCrude protein\nCrude fat\n1.11.12\nWheat germ, fermented\nProduct of fermentation of wheat germ\nCrude protein\nCrude fat\n1.11.13\nWheat germ expeller\nProduct of oil manufacture, obtained by pressing wheat germ ( Triticum aestivum L., Triticum durum Desf. and other wheat cultivars and dehusked spelt ( Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum L.)) to which parts of the endosperm and testa may still adhere\nCrude protein\n1.11.15\nWheat protein\nWheat protein extracted during starch or ethanol production, maybe partially hydrolysed\nCrude protein\n1.11.16\nWheat gluten feed\nProduct from the manufacture of wheat starch and gluten. It consists of bran, from which the germ may have been partially removed. Wheat solubles, broken wheat and other products derived from starch and from the refining or fermentation of starch products may be added.\nMoisture, if < 45 % or > 60 %\nIf moisture < 45 %:\nCrude protein\nStarch\n1.11.18\nVital wheat gluten\nWheat protein characterised by high viscoelasticity as hydrated, with minimum 80 % protein (N × 6,25) and maximum 2 % ash on dry substance\nCrude protein\n1.11.19\nLiquid wheat starch\nProduct obtained from the production of starch/glucose and gluten from wheat\nMoisture, if < 65 % or > 85 %\nIf moisture < 65 %:\nStarch\n1.11.20\nWheat starch containing protein, partially de-sugared\nProduct obtained during the production of wheat starch mainly comprising partially sugared starch, the soluble proteins and other soluble parts of the endosperm\nCrude protein\nStarch\nTotal sugars calculated as sucrose\n1.11.21\nWheat solubles\nProduct of wheat obtained after wet protein and starch extraction. May be hydrolysed\nMoisture if < 55 % or > 85 %\nIf moisture < 55 %:\nCrude protein\n1.11.22\nWheat yeast concentrate\nWet by-product that is released after the fermentation of wheat starch for alcohol production\nMoisture, if < 60 % or > 80 %\nIf moisture < 60 %:\nCrude protein\n1.11.23\nMalting wheat screenings\nProduct from mechanical screening (size fractionation) consisting of undersized wheat kernels and fractions of wheat kernels separated before the malting process\nCrude fibre\n1.11.24\nMalting wheat and malt fines\nProduct consisting of fractions of wheat kernels and malt separated during the production of malt\nCrude fibre\n1.11.25\nMalting wheat husks\nProduct from malting wheat cleaning consisting of fractions of husk and fines\nCrude fibre\n1.12.2\nGrain flour\nFlour from milling grains\nStarch\nCrude fibre\n1.12.3\nGrain protein concentrate\nConcentrate and dried product obtained from grain after starch removal through yeast fermentation\nCrude protein\n1.12.4\nCereal grains screenings\nProducts from mechanical screening (size fractionation) consisting of small grains and fractions of grain kernels, which may be germinated, separated before further processing of the grain. The products contain more crude fibre (e.g. hulls) than the unfractionated cereals.\nCrude fibre\n1.12.5\nGrain germ\nProduct of flour milling and the manufacture of starch consisting principally of grain germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere\nCrude protein,\nCrude fat\n1.12.6\nGrain spent wash syrup\nProduct of grain obtained through the evaporation of the concentrate of the spent wash from the fermentation and distillation of grain used in the production of grain spirit\nMoisture, if < 45 % or > 70 %\nIf moisture < 45 %:\nCrude protein\n1.12.7\nMoist distillers' grains\nMoist product consisting in the solid fraction by centrifugation and/or filtration of spent wash from fermented and distilled grains used in the production of grain spirit\nMoisture, if < 65 % or > 88 %\nIf moisture < 65 %:\nCrude protein\n1.12.8\nConcentrated distillers solubles\nMoist product from production of alcohol by fermentation and distilling a mash of wheat and sugar syrup after previous separation of bran and gluten. It may contain dead cells and/or parts of the fermentation micro-organisms.\nMoisture, if < 65 % or > 88 %\nIf moisture < 65 %:\nCrude protein, if > 10 %\n1.12.9\nDistillers' grains and solubles\nProduct obtained when producing alcohol by fermentation and distilling grain mash of cereals and/or other starchy and sugar containing products. They may contain dead cells and/or parts of the fermentation micro-organisms. May contain 2 % sulphate. It may be rumen protected.\nMoisture, if < 60 % or > 80 %\nIf moisture < 60 %:\nCrude protein\n1.12.10\nDistillers' dried grains\nProduct of alcohol distillation obtained by drying solid residues of fermented grains. It may be rumen protected.\nCrude protein\n1.12.11\nDistillers' dark grains ; [Distillers' dried grains and solubles]\nProduct of alcohol distillation obtained by drying solid residues of fermented grains to which pot ale syrup or evaporated spent wash has been added. It may be rumen protected.\nCrude protein\n1.12.12\nBrewers' grains\nProduct of brewing composed of residues from malted and unmalted cereals and other starchy products, which may contain hop materials. Typically marketed in a moist condition but may also be sold in a dried form. May contain up to 0,3 % dimethyl polysiloxane, may contain up to 1,5 % enzymes, may contain up to 1,8 % bentonite\nMoisture, if < 65 % or > 88 %\nIf moisture < 65 %:\nCrude protein\n1.12.13\nDraff\nSolid product of cereal whisky production. It consists of residues from hot water extraction of malted cereal. Typically marketed in the moist form after the extract has been removed by gravity\nMoisture, if < 65 % or > 88 %\nIf moisture < 65 %:\nCrude protein\n1.12.14\nMash filter grains\nSolid product obtained through the production of beer, malt extract and whisky spirit. It consists of the residues of hot water extraction of ground malt and possibly other sugar or starch-rich adjuncts. Typically marketed in the moist form after the extract has been removed by pressing.\nMoisture, if < 65 % or > 88 %\nIf moisture < 65 %:\nCrude protein\n1.12.15\nPot ale\nThe product remaining in the still from the first (wash) distillation of a malt distillery\nCrude protein, if > 10 %\n1.12.16\nPot ale syrup\nProduct from the first (wash) distillation of a malt distillery produced by evaporating the pot ale remaining in the still\nMoisture, if < 45 % or > 70 %\nIf moisture < 45 %:\nCrude protein",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Substituted by Commission Regulation (EU) 2017/1017 of 15 June 2017 amending Regulation (EU) No 68/2013 on the Catalogue of feed materials (Text with EEA relevance)."
    },
    {
      "type": "footnote",
      "label": "f1",
      "text": "The name may be supplemented by the cereal species."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "Please note that ‘ maize ’ can either be referred to as such or as ‘ corn ’"
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "If this product has been subject to a finer milling the word ‘ fine ’ may be added to the name or the name may be replaced by a corresponding denomination."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2013/68/annex/part/C/division/1",
    "retrieved_at": "2026-11-01T14:48:53.421364+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."
}