Part II NON-EXCLUSIVE LIST OF THE MAIN FEED MATERIALS

Feed materials are listed and named in this Part according to the following criteria:

the origin of the product/by-product used, for example vegetable, animal, mineral;
the part of the product/by-product used, for example whole, seeds, tubers, bones;
the processing to which the product/by-product has been subjected, for example decortication, extraction, heating and/or the resulting product/by-product, for example flakes, bran, pulp, fat;
the maturity of the product/by-product and/or the quality of the product/by-product, for example “low in glucosinolate”, “rich in fat”, “low in sugar”.

CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS

No.	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
(1) Products containing more than 40 per cent starch may be qualified as “rich in starch”. They may be referred to in German as “Roggennachmehl”.
(2) Products containing more than 40 per cent starch may be qualified as “rich in starch”. They may be referred to in German as “Weizennachmehl”.
(3) If this ingredient has been subjected to a finer milling the word “fine” may be added to the name or the name may be replaced by a corresponding denomination.
(4) Products containing more than 40 per cent starch may be named as “rich in starch”. They may be referred to in German as “Maisnachmehl”.
(5) This name may be replaced by “corn gluten feed”.
(6) This name may be replaced by “extruded maize starch”.
(7) The name may be supplemented by the grain species.
(8) This name may be replaced by “distillers' dried grains and solubles”. The name may be supplemented by the grain species.
1.01	Oats	Grains of Avena sativa L. and other cultivars of oats
1.02	Oat flakes	Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks	Starch
1.03	Oat middlings	By-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm	Fibre
1.04	Oat hulls and bran	By-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran	Fibre
1.05	Barley	Grains of Hordeum vulgare L.
1.06	Barley middlings	By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour	Fibre
1.07	Barley protein	Dried by-product of starch production from barley. It consists principally of protein obtained from starch separation	Protein Starch
1.08	Rice, broken	By-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains	Starch
1.09	Rice bran (brown)	By-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ	Fibre
1.10	Rice bran (white)	By-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ	Fibre
1.11	Rice bran with calcium carbonate	By-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing process	Fibre Calcium carbonate
1.12	Fodder meal of parboiled rice	By-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ; it contains varying amounts of calcium carbonate resulting from the polishing process	Fibre Calcium carbonate
1.13	Ground fodder rice	Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal dehusked grains which are yellow or spotted	Starch
1.14	Rice germ expeller	By-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere	Protein Fat Fibre
1.15	Rice germ, extracted	By-product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere	Protein
1.16	Rice starch	Technically pure rice starch	Starch
1.17	Millet	Grains of Panicum miliaceum L.
1.18	Rye	Grains of Secale cereale L.
1.19	Rye middlings^f1	By-product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some grain waste	Starch
1.20	Rye feed	By-product 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	Starch
1.21	Rye bran	By-product 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	Fibre
1.22	Sorghum	Grains of Sorghum bicolor (L.) Moench s.l.
1.23	Wheat	Grains of Triticum aestivum (L.), Triticum durum Desf. and other cultivars of wheat
1.24	Wheat middlings^f2	By-product 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 waste	Starch
1.25	Wheat feed	By-product of flour 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	Fibre
1.26	Wheat bran^f3	By-product of flour 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	Fibre
1.27	Wheat germ	By-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere	Protein Fat
1.28	Wheat gluten	Dried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch	Protein
1.29	Wheat gluten feed	By-product of the manufacture of wheat starch and gluten. It is composed of bran, from which the germ has been partially removed or not, and gluten, to which very small amounts of the components of the screening of the grain as well as very small amounts of residues of the starch hydrolysis process may be added	Protein Starch
1.30	Wheat starch	Technically pure starch obtained from wheat	Starch
1.31	Pre-gelatinised wheat starch	Product consisting of wheat starch largely expanded by heat treatment	Starch
1.32	Spelt	Grains of spelt Triticum spelta L., Tricicum dioccum Schrank, Triticum monococcum
1.33	Triticale	Grains of Triticum X secale hybrid
1.34	Maize	Grains of Zea mays L.
1.35	Maize middlings^f4	By-product 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	Fibre
1.36	Maize bran	By-product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles	Fibre
1.37	Maize germ expeller	By-product of oil manufacture, obtained by pressing of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere	Protein Fat
1.38	Maize germ, extracted	By-product of oil manufacture, obtained by extraction of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere	Protein
1.39	Maize gluten feed^f5	By-product of the wet manufacture of maize starch. It is composed of bran and gluten, to which the broken maize obtained from screening at an amount no greater than 15% of the product and/or the residues of the steeping liquor used for the production of alcohol or other starch-derived products, may be added. The product may also include residues from the oil extraction of maize germs obtained also by a wet process	Protein Starch Fat, if>4.5%
1.40	Maize gluten	Dried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch	Protein
1.41	Maize starch	Technically pure starch obtained from maize	Starch
1.42	Pre-gelatinised maize starch^f6	Product consisting of maize starch largely expanded by heat treatment	Starch
1.43	Malt culms	By-product of malting, consisting mainly of dried rootlets of germinated cereals	Protein
1.44	Brewers' dried grains	By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products	Protein
1.45	Distillers' dried grains^f7	By-product of alcohol distilling obtained by drying solid residues of fermented grain	Protein
1.46	Distillers' dark grains^f8	By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added	Protein

OIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTS

No.	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
(1) Where appropriate the indication “low in glucosinolate” may be added. “Low in glucosinolate” has the meaning given in Community legislation.
(2) The name must be supplemented by the plant species.
2.01	Groundnut, partially decorticated, expeller	By-product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. (Maximum fibre content 16% in the dry matter)	Protein Fat Fibre
2.02	Groundnut, partially decorticated, extracted	By-product of oil manufacture obtained by extraction of partially decorticated grounds. (Maximum fibre content 16% in the dry matter)	Protein Fibre
2.03	Groundnut, decorticated, expeller	By-product of oil manufacture, obtained by pressing of decorticated groundnuts	Protein Fat Fibre
2.04	Groundnut, decorticated, extracted	By-product of oil manufacture, obtained by extraction of decorticated grounds	Protein Fibre
2.05	Rape seed^f9	Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. Var. Glauca (Roxb.) O.E. Schulz and of rape Brassica napa ssp. oleifera (Metzg.) Sinsk. (Minimum botanical purity 94%)
2.06	Rape seed, expeller	By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%)	Protein Fat Fibre
2.07	Rape seed, extracted	By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%)	Protein
2.08	Rape seed hulls	By-product obtained during dehulling of rape seeds	Fibre
2.09	Safflower seed, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of partially decorticated seed of safflower Carthamus tinctorius L.	Protein Fibre
2.10	Copra expeller	By-product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.	Protein Fat Fibre
2.11	Copra, extracted	By-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm	Protein
2.12	Palm kernel expeller	By-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq. Corozo oleifera (HBK) L. H. Bailey (Elaeis melanocca auct.) from which as much as possible of the hard shell has been removed	Protein Fibre Fat
2.13	Palm kernel, extracted	By-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed	Protein Fibre
2.14	Soya (bean), toasted	Soya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0.4 mg N/g × min.)
2.15	Soya (bean), extracted, toasted	By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.4 mg N/g 7times; min.)	Protein Fibre, if> 8%
2.16	Soya (bean), dehulled, extracted, toasted	By-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Maximum fibre content 8% in the dry matter.) (Urease activity maximum 0.5 mg N/g × min.)	Protein
2.17	Soya (bean) protein concentrate	Product obtained from dehulled, fat extracted soya beans, subjected to a second extraction to reduce the level of nitrogen-free extract	Protein
2.18	Vegetable oil^f10	Oil obtained from plants	Moisture, if > 1%
2.19	Soya (bean) hulls	By-product obtained during dehulling of soya beans	Fibre
2.20	Cotton seed	Seeds of cotton Gossypium spp. from which the fibres have been removed	Protein Fibre Fat
2.21	Cotton seed, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. (Maximum fibre 22.5% in the dry matter.)	Protein Fibre
2.22	Cotton seed expeller	By-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed	Protein Fibre Fat
2.23	Niger seed expeller	By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass. (Ash insoluble in HCl: maximum 3.4%)	Protein Fat Fibre
2.24	Sunflower seed	Seeds of the sunflower Helianthus annuus L.
2.25	Sunflower seed, extracted	By-product of oil manufacture, obtained by extraction of seeds of the sunflower	Protein
2.26	Sunflower seed, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum fibre 27.5% in the dry matter)	Protein Fibre
2.27	Linseed	Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93%)
2.28	Linseed expeller	By-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93%)	Protein Fat Fibre
2.29	Linseed, extracted	By-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%)	Protein
2.30	Olive pulp	By-product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel	Protein Fibre
2.31	Sesame seed expeller	By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. (Ash insoluble in HCl: maximum 5%)	Protein Fibre Fat
2.32	Cocoa bean, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans Theobroma cacao L. from which part of the husks has been removed	Protein Fibre
2.33	Cocoa husks	Teguments of the dried and roasted beans of Theobroma cacao L.	Fibre

LEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTS

No.	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
(1) This name must be supplemented by an indication of the nature of the heat treatment.
3.01	Chick peas	Seeds of Cicer arietinum L.
3.02	Guar meal, extracted	By-product obtained after extraction of the mucilage from seeds of Cyanopsis tetragonoloba (L.) Taub	Protein
3.03	Ervil	Seeds of Ervum ervilia L.
3.04	Chickling vetch^f11	Seeds of Lathyrus sativus L. submitted to an appropriate heat treatment
3.05	Lentils	Seeds of Lens culinaris a.o. Medik
3.06	Sweet lupins	Seeds of Lupinus spp. Low in bitter seed content
3.07	Beans, toasted	Seeds of Phaseolus or Vigna spp. submitted to an appropriate heat treatment to destroy toxic lectines
3.08	Peas	Seeds of Pisum spp.
3.09	Pea middlings	By-product obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins	Protein Fibre
3.10	Pea bran	By-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas	Fibre
3.11	Horse beans	Seeds of Vicia faba L. spp. faba var. equina Pers. and var. minuta (Alef.) Mansf.
3.12	Monantha vetch	Seeds of Vicia monanthos Desf.
3.13	Vetches	Seeds of Vicia sativa L. var. sativa and other varieties

TUBERS, ROOTS, THEIR PRODUCTS AND BY-PRODUCTS

No.	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
(1) This name may be replaced by “sucrose”.
(2) This name may be replaced by “tapioca”.
(3) This name may be replaced by “tapioca starch”.
4.01	(Sugar) beet pulp	By-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar beet Beta vulgaris L. ssp. vulgaris var. altissima Doell. (Maximum content of ash insoluble in HC1: 4.5% of dry matter)	Content of ash insoluble in HC1, if >3.5% of dry matter. Total sugar calculated as sucrose, if >10.5%
4.02	(Sugar) beet molasses	By-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar	Total sugar calculated as sucrose. Moisture, if >28%
4.03	(Sugar) beet pulp, molassed	By-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses have been added. (Maximum content of ash insoluble in HC1: 4.5% of dry matter)	Total sugar calculated as sucrose. Content of ash insoluble in HC1, if >3.5% of dry matter
4.04	(Sugar) beet vinasse	By-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid and other organic substances	Protein Moisture, if >35%
4.05	(Beet) sugar^f12	Sugar extracted from sugar beet	Sucrose
4.06	Sweet potato	Tubers of Ipomoea batatas (L.) Poir, regardless of their presentation	Starch
4.07	Manioc^f13	Roots of Manibot esculenta Crantz, regardless of their presentation. (Maximum content of ash insoluble in HCl: 4.5% of dry matter)	Starch Content of ash insoluble in HCl, if >3.5% of dry matter
4.08	Manioc starch^f14, puffed	Starch obtained from manioc roots, greatly expanded by appropriate heat treatment	Starch
4.09	Potato pulp	By-product of the manufacture of potato starch (Solanum tuberosum L.)
4.10	Potato starch	Technically pure potato starch	Starch
4.11	Potato protein	Dried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch	Protein
4.12	Potato flakes	Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes	Starch Fibre
4.13	Potato juice condensed	By-product of the manufacture of potato starch from which proteins and water have been partly removed	Protein Ash
4.14	Pre-gelatinised potato starch	Product consisting of potato starch largely solubilised by heat treatment	Starch

OTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS

No.	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
(1) The name may be supplemented by the fruit species.
5.01	Carob pods	Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia seliqua L., from which the locust beans have been removed	Fibre
5.02	Citrus pulp	By-product obtained by pressing citrus fruit Citrus ssp. during the production of citrus juice	Fibre
5.03	Fruit pulp^f15	By-product obtained by pressing pomaceous or stone fruit during the production of fruit juice	Fibre
5.04	Tomato pulp	By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice	Fibre
5.05	Grape pips, extracted	By-product obtained during the extraction of oil from grape pips	Fibre, if >45%
5.06	Grape pulp	Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed	Fibre, if >25%
5.07	Grape pips	Pips extracted from grape pulps, from which the oil has not been removed	Fat Fibre, if >45%

FORAGES AND ROUGHAGE

No.	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
(1) The term “meal” may be replaced by “pellets”. The method of drying may be added to the name.
(2) The species of forage crop may be added to the name.
(3) The cereal species must be indicated in the name.
(4) The name must be supplemented by an indication of the nature of the chemical treatment carried out.
6.01	Lucerne meal^f16	Product obtained by drying and milling young lucerne Medicago sativa L. and Medicago var. Martyn. It may contain up to 20% young clover or other forage crops dried and milled at the same time as the lucerne	Protein Fibre Ash insoluble in HC1, if >3.5% of dry matter
6.02	Lucerne pomace	Dried by-product obtained by pressing of the juice from lucerne	Protein
6.03	Lucerne protein concentrate	Product obtained by artificially drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate the proteins	Carotene Protein
6.04	Clover meal	Product obtained by drying and milling young clover Trifolium spp. It may contain up to 20% young lucerne or other forage crops dried and milled at the same time as the clover	Protein Fibre Ash insoluble in HC1, if >3.5% of dry matter
6.05	Grass meal^f17	Product obtained by drying and milling young forage plants	Protein Fibre Ash insoluble in HC1, if >3.5% of dry matter
6.06	Cereals straw^f18	Straw of cereals
6.07	Cereals straw, treated^f19	Product obtained by an appropriate treatment of cereals straw	Sodium, if treated with N_aOH

OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS

No.	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
(1) This name may be replaced by “sucrose”.
7.01	(Sugar) cane molasses	By-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar cane Saccharum officianrum L.	Total sugar calculated as sucrose Moisture, if > 30%
7.02	(Sugar) cane vinasse	By-product obtained after the fermentation of cane molasses in the production of alcohol, yeast, citric acid or other organic substances	Protein Moisture, if > 35%
7.03	(Cane) sugar^f20	Sugar extracted from sugar cane	Sucrose
7.04	Seaweed meal	Product obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content	Ash

MILK PRODUCTS

No.	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
(1) This name may be replaced by “milk albumin powder”.
8.01	Skimmed-milk powder	Product obtained by drying milk from which most of the fat has been separated	Protein Moisture, if >5%
8.02	Buttermilk powder	Product obtained by drying the liquid which remains after butter churning	Protein Fat Lactose Moisture, if > 6%
8.03	Whey powder	Product obtained by drying the liquid which remains after cheese, quark and casein making or similar processes	Protein Lactose Moisture, if >8% Ash
8.04	Whey powder, low in sugar	Product obtained by drying whey from which the lactose has been partly removed	Protein Lactose Moisture, if >8% Ash
8.05	Whey protein powder^f21	Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment	Protein Moisture, if >8%
8.06	Casein powder	Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet	Protein Moisture, if >10%
8.07	Lactose powder	The sugar separated from milk or whey by purification and drying	Lactosen Moisture, if >5%

LAND ANIMAL PRODUCTS

No.	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
(1) Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.
(2) This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).
9.01	Meat meal^f22	Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content (minimum protein content 50% in dry matter). (Maximum total phosphorus content: 8%)	Protein Fat Ash Moisture, if >8%
9.02	Meat-and-bone meal	Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content	Protein Fat Ash Moisture, if >8%
9.03	Bone meal	Product obtained by heating, drying and finely grinding bones of warm-blooded land animals from which the fat has been largely extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content	Protein Ash Moisture, if >8%
9.04	Greaves	Residual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin	Protein Fat Moisture, if >8%
9.05	Poultry meal	Product obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers	Protein Fat Ash Ash insoluble in HC1 >3.3% Moisture, if >8%
9.06	Feather meal, hydrolysed	Product obtained by hydrolysing, drying and grinding poultry feathers	Protein Ash insoluble in HC1 >3.4% Moisture, if >8%
9.07	Blood meal	Product obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter	Protein Moisture, if >8%
9.08	Animal fat^f23	Product composed of fat from warm-blooded land animals	Moisture, if >1%

10.

FISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTS

No.	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
(1) Products containing more than 75% protein in the dry matter may be qualified as “rich in protein”.
10.01	Fish meal^f24	Product obtained by processing whole or parts of fish from which part of the oil may have been removed and to which fish solubles may have been re-added	Protein Fat Ash, if >20% Moisture, if >8%
10.02	Fish solubles, condensed	Product obtained during manufacture of fish meal which has been separated and stabilised by acidification or drying	Protein Fat Moisture, if >5%
10.03	Fish oil	Oil obtained from fish or parts of fish	Moisture, if >1%
10.04	Fish oil, refined, hardened	Oil obtained from fish or parts of fish which has been refined and subjected to hydrogenation	Iodine number Moisture, if >1%

11.

MINERALS

No.	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
(1) The nature of the source may be indicated additionally in the name or replace it.
(2) The manufacturing process may be included in the name.
11.01	Calcium carbonate^f25	Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution	Calcium Ash insoluble in HC1 if>5%
11.02	Calcium and magnesium carbonate	Natural mixture of calcium carbonate and magnesium carbonate	Calcium Magnesium
11.03	Calcareous marine algae (Maerl)	Product of natural origin obtained from calcareous algae, ground or granulated	Calcium Ash insoluble in HC1 if>5%
11.04	Magnesium oxide	Technically pure magnesium oxide (MgO)	Magnesium
11.05	Magnesium sulphate	Technically pure magnesium sulphate (MsSO₄.7H₂O)	Magnesium Sulphur
11.06	Dicalcium phosphate^f26	Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO₄(xH₂O)	Calcium Total phosphorus
11.07	Mono-dicalcium phosphate	Product obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate (CaHPO₄–Ca(H₂PO₄)₂.H₂O).	Total phosphorus Calcium
11.08	Defluorinated rock phosphate	Product obtained by grinding purified and appropriately defluorinated natural phosphates	Total phosphorus Calcium
11.09	Degelatinised bone meal	Degelatinised, sterilised and ground bones from which the fat has been removed	Total phosphorus Calcium
11.10	Monocalcium phosphate	Technically pure calcium-bis (dihydrogenphosphate) (Ca(H₂PO₄)₂.xH₂O)	Total phosphorus Calcium
11.11	Calcium-magnesium phosphate	Technically pure calcium-magnesium phosphate	Calcium Magnesium Total phosphorus
11.12	Mono-ammonium phosphate	Technically pure mono-ammonium phosphate (NH₄H₂PO₄)	Total nitrogen Total phosphorus
11.13	Sodium chloride	Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt	Sodium
11.14	Magnesium propionate	Technically pure magnesium propionate	Magnesium
11.15	Magnesium phosphate	Product consisting of technically pure (dibasic) magnesium phosphate (MgHPO₄.xH₂O)	Total phosphorus Magnesium
11.16	Sodium-calcium-magnesium phosphate	Product consisting of sodium-calcium-magnesium phosphate	Total phosphorus Magnesium Calcium Sodium
11.17	Mono-sodium phosphate	Technically pure mono-sodium phosphate (NaH₂PO.H₂O)	Total phosphorus Sodium
11.18	Sodium bicarbonate	Technically pure sodium bicarbonate (NaHCO₃)	Sodium

12.

MISCELLANEOUS

No.	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
(1) The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.
(2) The name may be supplemented by an indication of the salt obtained.
12.01	Bakery and pasta products and by-products^f27	Product or by-product obtained from the manufacture of bread, including fine bakers' wares, biscuits or pasta	Starch Total sugar calculated as sucrose
12.02	Confectionery products and by-products	Product or by-product obtained from the manufacture of confectionery including chocolate	Total sugar calculated as sucrose
12.03	Products and by-products of pastry and ice-cream making	Product or by-product obtained from the manufacture of pastry, cakes or ice-cream	Starch Total sugar expressed as sucrose Fat
12.04	Fatty acids	By-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin	Fat Moisture, if >1%
12.05	Salts of fatty acids^f28	Product obtained by saponification of fatty acids with calcium, sodium or potassium hydroxide	Fat Ca (or Na or K, when appropriate)

Annotations

Footnotes

f1

(1)

Products containing more than 40 per cent starch may be qualified as “rich in starch”. They may be referred to in German as “Roggennachmehl”.

f2

(2)

Products containing more than 40 per cent starch may be qualified as “rich in starch”. They may be referred to in German as “Weizennachmehl”.

f3

(3)

If this ingredient has been subjected to a finer milling the word “fine” may be added to the name or the name may be replaced by a corresponding denomination.

f4

(4)

Products containing more than 40 per cent starch may be named as “rich in starch”. They may be referred to in German as “Maisnachmehl”.

f5

(5)

This name may be replaced by “corn gluten feed”.

f6

(6)

This name may be replaced by “extruded maize starch”.

f7

(7)

The name may be supplemented by the grain species.

f8

(8)

This name may be replaced by “distillers' dried grains and solubles”. The name may be supplemented by the grain species.

f9

(1)

Where appropriate the indication “low in glucosinolate” may be added. “Low in glucosinolate” has the meaning given in Community legislation.

f10

(2)

The name must be supplemented by the plant species.

f11

(1)

This name must be supplemented by an indication of the nature of the heat treatment.

f12

(1)

This name may be replaced by “sucrose”.

f13

(2)

This name may be replaced by “tapioca”.

f14

(3)

This name may be replaced by “tapioca starch”.

f15

(1)

The name may be supplemented by the fruit species.

f16

(1)

The term “meal” may be replaced by “pellets”. The method of drying may be added to the name.

f17

(2)

The species of forage crop may be added to the name.

f18

(3)

The cereal species must be indicated in the name.

f19

(4)

The name must be supplemented by an indication of the nature of the chemical treatment carried out.

f20

(1)

This name may be replaced by “sucrose”.

f21

(1)

This name may be replaced by “milk albumin powder”.

f22

(1)

Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.

f23

(2)

This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).

f24

(1)

Products containing more than 75% protein in the dry matter may be qualified as “rich in protein”.

f25

(1)

The nature of the source may be indicated additionally in the name or replace it.

f26

(2)

The manufacturing process may be included in the name.

f27

(1)

The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.

f28

(2)

The name may be supplemented by an indication of the salt obtained.