Commission Regulation (EC) No 1486/95 of 28 June 1995 opening and providing for the administration of a tariff quota for certain products falling within CN codes ex 0203 19 55 and ex 0203 29 55 in the pigmeat sector for the period from 1 July 1995 to 30 June 1996
Modified by
- Commission Regulation (EC) No 1176/96 of 27 June 1996, 31996R1176, June 28, 1996
- Commission Regulation (EC) No 2068/96 of 29 October 1996, 31996R2068, October 30, 1996
- Council Regulation (EC) No 1103/97of 17 June 1997on certain provisions relating to the introduction of the euro, 31997R1103, June 19, 1997
- Commission Regulation (EC) No 1244/97 of 30 June 1997, 31997R1244, July 1, 1997
- Commission Regulation (EC) No 1390/98 of 30 June 1998, 31998R1390, July 1, 1998
- Commission Regulation (EC) No 1409/1999of 29 June 1999amending Regulation (EC) No 1486/95 opening and providing for the administration of a tariff quota in the pigmeat sector, 31999R1409, June 30, 1999
- Commission Regulation (EC) No 1378/2000of 28 June 2000amending Regulation (EC) No 1486/95 opening and providing for the administration of a tariff quota in the pigmeat sector, 32000R1378, June 29, 2000
- Commission Regulation (EC) No 1006/2001of 23 May 2001amending Regulations (EC) No 1432/94, (EC) No 1486/95, (EC) No 2305/95, (EC) No 571/97, (EC) No 1898/97 and (EC) No 2562/98 laying down rules for application of import licences in the pigmeat sector, 32001R1006, May 24, 2001
- Commission Regulation (EC) No 1458/2003of 18 August 2003opening and providing for the administration of a tariff quota in the pigmeat sector, 32003R1458, August 19, 2003
"boneless loins", loins and cuts thereof, without tenderloin, with or without subcutaneous fat or rind, "tenderloin", cuts including the meats of muscles muscumus major psoas andmusculus minor psoas , with or without head, trimmed or not trimmed.
(a) applicants for import licences must be natural or legal persons who, at the time of application, must prove to the satisfaction of the competent authorities in the Member States that they have been engaged in trade with third countries in pigmeat products for at least the preceding 12 months; however, retail and catering establishments selling their products to final consumers shall be excluded from the regime; (b) licence applications may refer to only one of the group numbers set out in Annex I of this Regulation and may relate to more than one product covered by different CN codes and originating from only one country; in such cases, all the CN codes shall be indicated in section 16 and their descriptions in section 15; for group G 2, licence applications must relate to at least 20 tonnes and to a maximum of 10 % of the quantity available for the period as specified in Article 3; for the other groups, licence applications must relate to at least 1 tonne and to a maximum of 10 % of the quantity available for the period as specified in Article 3. (c) Section 8 of licence applications and licences shall show the country of origin. (d) section 20 of licence applications and licences shall show one of the following: Reglamento (CE) n ,o …Forordning (EF) nr. … ,Verordnung (EG) Nr. … ,Κανονισμός (ΕΚ) αριθ. … ,Regulation (EC) No … ,Règlement (CE) n ,o …Regolamento (CE) n. … ,Verordening (EG) nr. … ,Regulamento (CE) n ,o …Asetus (EY) N:o … ,Förordning (EG) nr … ;
(e) section 24 of licences shall show one of the following: Duty of … pursuant to: Reglamento (CE) n ,o …Forordning (EF) nr. … ,Verordnung (EG) Nr. … ,Κανονισμός (ΕΚ) αριθ. … ,Regulation (EC) No … ,Règlement (CE) n ,o …Regolamento (CE) n. … ,Verordening (EG) nr. … ,Regulamento (CE) n ,o …Asetus (EY) N:o … ,Förordning (EG) nr … .
Group No | CN code | Product description | Customs duty EUR/tonne | |
---|---|---|---|---|
G2 | Loins and hams boneless, fresh, chilled or frozen | |||
G3 | Tenderloin fresh, chilled or frozen | |||
G4 | Sausages, dry or for spreading, uncooked | |||
Other sausages | ||||
G5 | Other prepared or preserved meat, meat offal or blood | |||
G6 | Carcases and half-carcases fresh, chilled or frozen | |||
G7 | Cuts of domestic swine, fresh, chilled or frozen, with or without bone. Excluding tenderloin presented alone | |||