ANNEX IV

Paddy rice of standard quality shall: be of a sound and fair marketable quality, free of odour; contain a moisture content of maximum 13 %; have a yield of wholly milled rice 63 % by weight in whole grains (with a tolerance of 3 % of clipped grains) of which a percentage by weight of wholly milled rice grains which are not of unimpaired quality: chalky grains of paddy rice under CN codes CN 1006 10 27 and CN 1006 10 98 | 1,5 % chalky grains of paddy rice under CN codes other than CN 1006 10 27 and CN 1006 10 98 : | 2,0 % grains striated with red | 1,0 % spotted grains | 0,50 % stained grains | 0,25 % yellow grains | 0,02 % amber grains | 0,05 % Standard quality beet shall: be of sound and fair merchantable quality; have a sugar content of 16 % at the reception point. | 1. | White sugar of the standard quality shall have the following characteristics: (a) be of sound, genuine and merchantable quality; dry, in homogeneous granulated crystals, free-flowing; (b) minimum polarisation: 99,7; (c) maximum moisture content: 0,06 %; (d) maximum invert sugar content: 0,04 %; (e) the number of points determined under paragraph 2 shall not exceed a total of 22, nor: — 15 for the ash content, — 9 for the colour type, determined using the method of the Brunswick Institute of Agricultural Technology (hereinafter referred to as the Brunswick method), — 6 for the colouring of the solution, determined using the method of the International Commission for Uniform Methods of Sugar Analysis (hereinafter referred to as the ICUMSA method). | 2. | One point shall correspond to: (a) 0,0018 % of ash content determined using the ICUMSA method at 28o Brix, (b) 0,5 units of colour type determined using the Brunswick method, (c) 7,5 units of colouring of the solution determined using the ICUMSA method. | 3. | The methods for determining the factors referred to in paragraph 1 shall be those used for determining those factors under the intervention measures. | 1. | Raw sugar of the standard quality shall be sugar with a yield in white sugar of 92 %. | 2. | The yield of raw beet sugar shall be calculated by subtracting from the degree of polarisation of that sugar: (a) its percentage ash content multiplied by four; (b) its percentage invert sugar content multiplied by two; (c) the number 1. | 3. | The yield of raw cane sugar shall be calculated by subtracting 100 from the degree of polarisation of that sugar multiplied by two.

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Source: EUR-Lex (Cellar) · retrieved 2026-11-07 · Text as adopted (Official Journal); later amendments are not incorporated in this text.