S.I. No. 261/1993 - European Communities (Marketing of Feedingstuffs) (Amendment) Regulations, 1993.

1. CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS

Number

Name

Description

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.

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.

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.

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.

1.07

Rice, broken

By-product of the preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains.

1.08

Rice bran (brown)

By-product of the first polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ.

1.09

Rice bran (white)

By-product of the second polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ.

1.10

Rice bran with calcium carbonate

By-product of the polishing of dehusked rice. It consists principally of silver skins, particles of the aleurone layer, endosperm, germ and small amounts of calcium carbonate resulting from use in the manufacturing process.

1.11

Fodder meal of pre-cooked rice

By-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ and small amounts of calcium carbonate resulting from use in the manufacturing process.

1.12

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.

1.13

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.

1.14

Rice starch

Technically pure rich starch.

1.15

Millet

Grains of Panicum miliaceum L.

1.16

Rye

Grains of Secale cereale L.

1.17

Rye middlings

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.

1.18

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.

1.19

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.

1.20

Sorghum

Grains of Sorghum bicolor (L.) Moench s.i.

1.21

Wheat

Grains of Triticum aestivum L., Tricicum durum Desf. and other cultivars of wheat.

1.22

Wheat middlings

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.

1.23

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.

1.24

Wheat bran*

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.

1.25

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.

1.26

Wheat gluten

Dried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch.

1.27

Wheat gluten

Dried by-product of the manufacture of wheat starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ (from which the oil may have been removed), may be added.

1.28

Wheat starch

Technically pure wheat starch.

1.29

Spelt

Grains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum.

1.30

Triticale

Grains of the Triticum X Secale hybrid.

1.31

Maize

Grains of Zea mays L.

1.32

Maize middlings

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.

1.33

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.

1.34

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.

1.35

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.

1.36

Maize gluten feed†

Dried by-product of the manufacture of maize starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ (from which the oil may have been removed), may be added.

1.37

Maize gluten

Dried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch.

1.38

Maize starch

Technically pure maize starch.

1.39

Pre-gelatinized maize starch‡

Heat treated maize starch, having the property of marked swelling on contact with cold water.

1.40

Malt culms

By-product of malting, consisting mainly of dried rootlets of germinated cereals.

1.41

Brewers' dried grains

By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products.

1.42

Distillers' dried grains

By-product of alcohol distilling obtained by drying solid residues of fermented grain.

1.43

Distillers' dark grains §

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.

*When 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.

† This name may be replaced by "corn gluten feed".

‡ This name may be replaced by "extruded maize starch".

§This name may be replaced by "distiller dried grains and solubles".

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

Number

Name

Description

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 crude fibre content 16% in the dry matter).

2.02

Groundnut, partially decorticated, extracted

By-product of oil manufacture, obtained by extraction of partially decorticated groundnuts (Maximum crude fibre content 16% in the dry matter).

2.03

Groundnut, decorticated expeller

By-product of oil manufacture, obtained by pressing of decorticated groundnuts.

2.04

Groundnut, decorticated, extracted

By-product of oil manufacture, obtained by extraction of decorticated groundnuts.

2.05

Rape seed*

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 campestris L.ssp. oleifera (Metzg.) Sinsk. (Minimum botanical purity 94%).

2.06

Rape seed, expeller*

By-product of oil manufacture, obtained by pressing of seeds of rape (Minimum botanical purity 94%).

2.07

Rape seed, extracted*

By-product of oil manufacture, obtained by extraction of seeds of rape (Minimum botanical purity 94%).

2.08

Rape seed hulls

By-product obtained during dehulling of rape seeds.

2.09

Safflower seed, partially decorticated extracted

By-product of oil manufacture obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L.

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.

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.

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.

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.

2.14

Soya (bean), toasted

Soya beans Glycine max (L.) Merr. subjected to an appropriate heat treatment.

2.15

Soya (bean), extracted toasted

By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment (Maximum crude fibre content 8% in the dry matter).

2.16

Soya (bean), dehulled, extracted, toasted

By-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment.

2.17

Soya (bean) protein concentrate

Product obtained from dehulled, fat extracted soya beans.

2.18

Soya (bean) oil

Oil obtained from soya beans.

2.19

Soya (bean) hulls

By-product obtained during dehulling of soya beans.

2.20

Cotton seed

Seeds of cotton Gossypium spp. from which the fibres have been removed.

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 crude fibre 22.5% in the dry matter).

2.22

Cotton seed, expeller

By-product of oil manufacture obtained by pressing of seeds of cotton from which the fibres have been removed.

2.23

Niger seed, expeller

By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (L.) Cass.

2.24

Sunflower seed

Seeds of the sunflower Helianthus annus L.

2.25

Sunflower seed, extracted

By-product of oil manufacture obtained by extraction of seeds of the sunflower.

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 crude fibre 27.5% in the dry matter).

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%).

2.29

Linseed, extracted

By-product of oil manufacture, obtained by extraction of linseed (Minimum botanical purity 93%).

2.30

Olive pulp

By-product of oil manufacture, obtained by extraction of pressed olives Olea europaea L. separated as far as possible from parts of the kernel.

2.31

Sesame seed, expeller

By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L.

2.32

Cocoa bean, partially decorticated, extracted

By-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans Theabroma cacao L. from which part of the husks has been removed.

*When appropriate "low in glucosinolate" may be indicated additionally in the name. "Low in glucosinolate" has the meaning given to it in Community legislation.

3.LEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTS

Number

Name

Description

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 Cyamosis tetragonoloba (L.) Taub.

3.03

Ervil

Seeds of Ervum ervilia L.

3.04

Chickling vetch*

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 lectins.

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.

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.

3.11

Horse beans

Seeds of Vicia faba L. ssp. 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.

*The name must be qualified by an indication of the nature of the heat treatment.

3. The levels indicated refer to the weight of the product as such.

III. Provisions regarding naming.

Where the name of an ingredient includes a word or words in brackets, the bracketed word(s) may be included or omitted as an option; e.g. soya (bean) oil may be declared as soya bean oil or soya oil.

IV. Provisions regarding the glossary.

The glossary given below refers to main processes used for the preparation of ingredients mentioned in Part B of the Annex. When the names of these ingredients include a common name or term from this glossary, the process to be used must be in accordance with the given definition.

Process

Definition

Common Name/Term

Concentration

Increase in certain contents by removing water or other constituents

Concentrate

Decortication*

Removal of outer layers from grains, seeds, fruits, nuts and others

Decorticated

Drying

Dehydration by artificial or natural processes in order to preserve the products

Dried (sun or artificially)

Extraction

Removal either by organic solvent of fat or oil from certain materials or by aqueous solvent of sugar or other water soluble components. In the case of the use of organic solvent, the resulting products must be technically free of such solvent

Extracted (in case of oil-containing materials).

Molasses, pulp, (in case of products containing sugar or other water soluble components)

Extrusion

Pressing, pushing or protrusion of material through orifices under pressures. See also pregelatinization

Extruded

Flaking

Rolling of moist heat-treated material

Flakes

Flour milling

Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings)

Flour, bran, middlings

Heat treatment/ heating

General term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the material

Toasted, cooked, puffed, heat-treated

Hydrogenation

Treatment of oils and fats to achieve a higher melting point

Hardened

Hydrolysis

Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali

Hydrolysed

Pressing

Removal by mechanical pressure (either by a screw or other type of press) and possibly some heat, of fat/oil from oil rich materials, or of juice from fruits or other vegetable products

Expeller† (in case of oil-containing materials)

Pulp, pomace (in case of fruits, etc.)

Pelleting

Compaction into a moulded form of presentation

Pellet

Pregelatinization

Modification of starch to improve markedly its swelling properties in cold water

Pregelatinized

Refining

Removal of impurities in sugars, oils and other natural materials by chemical/physical treatment

Refined

Wet-milling starch

Mechanical separation of the component parts of kernel/grain after steeping in water, possibly with sulphur dioxide, for the extraction of starch

Germ, gluten

*"Decortication" may be replaced by "dehulling" or "dehusking" if appropriate. Therefore the common name/term should be "dehulled" or "dehusked".

†When appropriate, the word "expeller" may be replaced by "cake".

PART B

Non-exclusive list of the main ingredients

4. The Regulations of 1984 are hereby amended by the substitution, for paragraph 3.1 of Part I of the Third Schedule, of the following paragraph

"3.1 DETERMINATION OF CRUDE FIBRE

1.

Purpose and Scope

To determine fat-free organic substances in feedingstuffs which are insoluble in acid and alkaline media and are conventionally described as crude fibre.

2.

Principle

The sample, defatted where necessary, is treated successively with boiling solutions of specified concentrations of sulphuric acid and potassium hydroxide. The residue is separated by filtration on a sintered-glass filter, washed, dried, weighed and ashed within a range of 475 to 500°C. The loss of weight resulting from ashing corresponds to the crude fibre present in the test sample.

3.

Reagents

3.1 Sulphuric acid, c = 0.13 mol/l.

3.2 Anti-foaming agent (e.g. n-octanol).

3.3 Filter aid (Celite 545 or equivalent), heated at 500°C for 4 hours.

3.4 Acetone.

3.5 Light petroleum, boiling-range 40-60°C.

3.6 Hydrochloric acid, c = 0.5 mol/l.

3.7 Potassium hydroxide solution, c = 0.23 mol/l.

4.

Apparatus

4.1 Heating unit for the digestion of the sample with reagent (3.1) or reagent (3.7). This unit is equipped with supports for both the filter crucible (4.2) and the cylinder and reflux condenser (4.3). The filter crucible support is attached to an outlet tube, which in turn is attached to a vacuum filtration system. The outlet tube is fitted with a tap or control valve, which controls the entry of the liquid to the discharge pipe and vacuum filtration system. The outlet tube may also be connected to a compressed air system (see 8.5). Before use, preheat the unit with boiling water for five minutes. The heat is applied to the liquid in the filter crucibles.

4.2 Glass filter crucible with fused sintered glass filter plate, pore size 40-90 µm. Before first use, heat to 500°C for a few minutes and cool (8.6).

4.3 Cylinder of at least 270 ml with a reflux condenser, suitable for boiling.

4.4 Drying oven with thermostat.

4.5 Muffle furnace with thermostat.

4.6 Extraction unit consisting of a support plate for the filter crucible (4.2) and with a discharge pipe with a tap to the vacuum and liquid outlet.

4.7 Connecting rings (4.3) to assemble the heating unit (4.1), crucible (4.2) and cylinder and to connect the cold extraction unit (4.6) and crucible.

5.

Procedure

Weigh out, to the nearest 0.001 g, 1 g of the prepared sample and place it in the crucible (4.2). (See observations 8.1, 8.2 and 8.3) and add 1 g of filter aid (3.3).

Assemble the heating unit (4.1) and the filter crucible (4.2), then attach the cylinder (4.3) to the crucible. Pour 150 ml of boiling sulphuric acid (3.1 ) into the assembled cylinder and crucible and, if necessary, add a few drops of anti-foaming agent (3.2).

Bring the liquid to the boil within 5 2 minutes and boil vigorously for exactly 30 minutes.

Open the tap to the discharge pipe (4.1) and, under vacuum, filter the sulphuric acid through the filter crucible and wash the residue with three consecutive 30 ml portions of boiling water, ensuring that the residue is filtered dry after each washing.

Close the outlet tap and pour 150 ml boiling potassium hydroxide solution (3.7) into the assembled cylinder and crucible and add a few drops of anti-foaming agent (3.2). Bring the liquid to boiling point within 5 ±2 minutes and boil vigorously for exactly 30 minutes. Filter and repeat the washing procedure used for the sulphuric acid step.

After the final washing and drying, disconnect the crucible and its contents and reconnect it to the cold extraction unit (4.6). Apply the vacuum and wash the residue in the crucible with three consecutive 25 ml portions of acetone (3.4) ensuring that the residue is filtered dry after each washing.

Dry the crucible to constant weight in the oven at 130°C. After each drying, cool in the desiccator and weigh rapidly.

Place the crucible in a muffle furnace and ash to constant weight at 475°C to 500°C for at least 30 minutes. After each heating, cool first in the furnace and then in the desiccator before weighing,

Carry out a blank test without the sample. Loss of weight resulting from ashing must not exceed 4 mg.

6.

Calculation of results

The crude fibre content as a percentage of the sample is given by the expression

where

a = mass of sample in g;

b = loss of mass after ashing during the determination, in g;

c = loss of mass after ashing during the blank test, in g.

7.

Repeatability

The difference between two parallel determinations carried out on the same sample must not exceed

—0.3 in absolute value, for crude fibre contents lower than 10 per cent.

—3 per cent relative to the higher result, for crude fibre contents equal to or greater than 10 per cent.

8.

Observations

8.1 Feedingstuffs containing more than 10 per cent crude fat must be defatted prior to analysis with light petroleum (3.5). Connect the filter crucible (4.2) and its contents to the cold extraction unit (4.6) and apply vacuum and wash the residue with three consecutive 30 ml portions of light petroleum, ensuring that the residue is dry. Connect the crucible and its contents to the heating unit (4.1) and continue as described under 5.

8.2 Feedingstuffs containing fats which cannot be extracted directly with light petroleum (3.5) must be defatted as shown in 8.1 and defatted once more after boiling with acid.

After boiling with acid and the subsequent washing connect the crucible and its contents to the cold extraction unit (4.6) and wash three times with 30 ml acetone followed by three further washings with 30 ml portions of light petroleum. Filter under vacuum until dry and continue the analysis as described under 5, beginning with potassium hydroxide treatment.

8.3 If the feedingstuffs contain over 5 per cent of carbonates, expressed as calcium carbonate, connect the crucible (4.2) with the weighed sample to the heating unit (4.1). Wash the sample three times with 30 ml hydrochloric acid 3.6). After each addition let the sample stand for about one minute before filtering. Wash once with 30 ml water and then continue as described under 5.

8.4 If an apparatus in the form of a stand is used (several crucibles attached to the same heating unit) no two individual determinations on the same sample for analysis may be carried out in the same series.

8.5 If after boiling it is difficult to filter the acidic and basic solutions, use compressed air through the discharge pipe of the heating unit and then continue filtering.

8.6 In order to extend the lifetime of the glass filter crucibles, the temperature for ashing should not be higher than 500°C. Care must be taken to avoid excessive thermal shock during heating and cooling cycles."

GIVEN under my Official Seal, this 14th day of September, 1993.

JOE WALSH,

Minister for Agriculture, Food and Forestry.

EXPLANATORY NOTE.

These Regulations amend the European Communities (Marketing of Feedingstuffs) Regulations 1984 so as to give effect to Commission Decision 92/508/EEC, Commission Directive 92/87 EEC and Commission Directive 92/89/EEC.

Commission Decision 92/508/EEC amends the list of ingredients whose use is prohibited in compound feedingstuffs. Commission Directive 92/87/EEC establishes a list of the main ingredients normally marketed and used in the manufacture of compound feeds for animals other than pets. A common name and description is given to each ingredient and this common name must be used for labelling purposes. Commission Directive 92/89/EEC amends the current Community method of analysis for crude fibre in feedingstuffs.

5. OTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS

Number

Name

Description

5.01

Carob pods

Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia siliqua L. from which the locust beans have been removed.

5.02

Citrus pulp

By-product obtained by pressing citrus fruits Citrus spp. during the production of citrus juice.

5.03

Apple pomace

By-product obtained by pressing apples, Malus spp. during the production of apple juice.

5.04

Tomato pulp

By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice.

5.05

Grape pulp

By-product of the processing of grapes Vitis vinifera L. after the juice has been pressed out.

5.06

Grape pips

By-product of the processing of grapes composed of pips, practically exempt of other components.

6. FORAGES AND ROUGHAGES

Number

Name

Description

6.01

Lucerne meal*

Product obtained by drying and milling young lucerne Medicago sativa L. and Medicago var. Martyn. (Minimum botanical purity 80%).

6.02

Lucerne pomace

Dried by-product obtained by pressing juice from lucerne.

6.03

Lucerne protein concentrate

Product obtained by artificially drying fractions of lucerne press juice which has been centrifuged and heat treated to precipitate proteins.

6.04

Clover meal*

Product obtained by drying and milling young clover Trifolium spp. (Minimum botanical purity 80%).

6.05

Grass meal*

Product obtained by drying and milling young forage plants.

6.06

Wheat straw

Straw of wheat.

6.07

Wheat straw, treated†

Product obtained by an appropriate treatment of wheat straw.

*The term "meal" may be replaced by "pellets". The method of drying may be indicated additionally in the name.

† The name must be qualified by reference to the nature of the chemical treatment carried out.

7. OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS

Number

Name

Description

7.01

(Sugar) Cane molasses

By-product consisting of the syrupy residue collected during the manufacture of refining of sugar from sugar-cane Saccharum officinarum L.

7.02

(Sugar) Cane vinasse

By-product obtained after the fermentation of cane molasses in the production of alcohols, yeast, citric acid or other organic substances.

7.03

(Cane) Sugar*

Sugar extracted from sugar-cane.

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.

*This name may be replaced by "sucrose".

8. MILK PRODUCTS

Number

Name

Description

8.01

Skimmed-milk powder

Product obtained by drying milk from which most of the fat has been separated.

8.02

Buttermilk powder

Product obtained by drying the liquid which remains after butter churning.

8.03

Whey powder

Product obtained by drying the liquid which remains after cheese, quark, casein making or similar processes.

8.04

Whey powder, low in sugar

Product obtained by drying whey from which the lactose has been partly removed.

8.05

Whey protein powder*

Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment.

8.06

Casein powder

Product obtained from skimmed or butter milk by drying casein precipitated by means of acids or rennet.

8.07

Lactose powder

The sugar separated from milk or whey by purification and drying.

*This name may be replaced by "milk albumin powder".

9. LAND ANIMAL PRODUCTS

Number

Name

Description

9.01

Meat 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. (Minimum crude protein content 50% on a dry matter basis).

9.02

Meat and bone*

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.

9.03

Bone meal

Product obtained by drying, heating 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.

9.04

Greaves

Residual product of the manufacture of tallow and other extracted or physically removed fats of animal origin.

9.05

Poultry offal meal*

Product obtained by drying and grinding waste from slaughtered poultry. The product must be substantially free of feathers.

9.06

Feather meal, hydrolysed

Product obtained by hydrolysing, drying and grinding poultry feathers.

9.07

Blood meal

Product obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter.

9.08

Animal fat

Product composed of fat from warm-blooded land animals.

*Products containing more than 13% fat in the dry matter must be named as "rich in fat".

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

Number

Name

Description

10.01

Fish meal*

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.

10.02

Fish solubles, condensed

Stabilized products composed of press juice obtained during manufacture of fish meal from which much of the fish oil and some of the water has been removed.

10.03

Fish oil

Oil obtained from fish.

10.04

Fish oil, refined, hardened

Oil obtained from fish which has been refined and subjected to hydrogenation.

*Products containing more than 75% crude protein in the dry matter may be named as "rich in protein".

11. MINERALS

Number

Name

Description

11.01

Calcium carbonate*

Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution.

11.02

Calcium and magnesium carbonate

Natural mixture of calcium carbonate and magnesium carbonate.

11.03

Calcareous marine algae (Maerl)

Product of natural origin obtained from calcareous algae, ground or granulated.

11.04

Magnesium oxide

Technically pure magnesium oxide (MgO).

11.05

Kierserite

Natural magnesium sulphate (MgSO

4

H

2

O).

11.06

Dicalcium phosphate†

Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO

4

xH

2

O).

11.07

Mono-dicalcium phosphate

Product obtained chemically and composed of equal parts of dicalcium phosphate and monocalcium phosphate.

11.08

Defluorinated rock-phosphate

Product obtained by grinding purified and appropriately defluorinated natural phosphates.

11.09

Degelatinized bone meal

Degelatinized, sterilized and ground bones from which the fat has been removed.

11.10

Monocalcium phosphate

Technically pure calcium-bis (dihydrogenphosphate) (Ca(H

2

PO

4

)

2

.xH

2

O).

11.11

Calcium-magnesium phosphate

Technically pure calcium magnesium phosphate.

11.12

Mono-ammonium phosphate

Technically pure mono-ammonium phosphate (NH

4

H

2

PO

4

).

11.13

Sodium chloride*

Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt.

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

† The manufacture process may be included in the name.

12. MISCELLANEOUS

Number

Name

Description

12.01

Bakery waste

By-product obtained from the manufacture of biscuits, cake or bread.

12.02

Confectionery waste

By-product obtained from the manufacture of chocolate, sweets and other confectionery.

12.03

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.

12.04

Salts of fatty acids*

Product obtained by saponification of fatty acids with calcium, sodium or potassium-hydroxide.

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

S.I. No. 261 of 1993.

EUROPEAN COMMUNITIES (MARKETING OF FEEDINGSTUFFS) (AMENDMENT) REGULATIONS, 1993.

I, JOE WALSH, Minister for Agriculture, Food and Forestry, in exercise of the powers conferred on me by

section 3

of the

European Communities Act, 1972

(No. 27 of 1972) and for the purposes of giving effect to Commission Decision 92/508/EEC of 20 October 1992,

(1)

Commission Directive 92/87/EEC of 26 October 1992,

(2)

and Commission Directive 92/89/EEC of 3 November, 1992

(3)

and for the purposes of giving further effect to Council Directive 79/373/EEC of 2 April, 1979

(4)

as amended, hereby make the following Regulations.

(1)

O.J. No. L. 312, 29.10.1992, p. 36.

(2)

O.J. No. L. 319, 4.11.1992, p. 19.

(3)

O.J. No. L. 344,26.11.1992, p. 35.

(4)

O.J. No. L. 86, 6.4.1979, p. 30.