Commission Regulation (EC) No 824/2000 of 19 April 2000 establishing procedures for the taking-over of cereals by intervention agencies and laying down methods of analysis for determining the quality of cereals
Modified by
- Commission Regulation (EC) No 336/2003of 21 February 2003amending Regulation (EC) No 824/2000 establishing procedures for the taking-over of cereals by intervention agencies and laying down methods of analysis for determining the quality of cereals, 303R0336, February 22, 2003
- Commission Regulation (EC) No 777/2004of 26 April 2004adapting several regulations concerning the cereal market by reason of the accession of the Czech Republic, Estonia, Cyprus, Latvia, Lithuania, Hungary, Malta, Poland, Slovenia and Slovakia to the European Union, 304R0777, April 27, 2004
- Commission Regulation (EC) No 1068/2005of 6 July 2005amending Regulation (EC) No 824/2000 establishing procedures for the taking-over of cereals by intervention agencies and laying down methods of analysis for determining the quality of cereals, 305R1068, July 7, 2005
for common wheat and durum wheat, those permitted under Council Regulation (EEC) No 315/93 OJ L 37, 13.02.1993, p. 1 .OJ L 77, 16.3.2001, p. 1 . Regulation as last amended by Commission Regulation (EC) No 856/2005 (OJ L 143, 7.6.2005, p. 3 ).for barley, maize and sorghum, those set by Directive 2002/32/EC of the European Parliament and of the Council OJ L 140, 30.5.2002, p. 10 .
3.1. the standard method for determining matter other than basic cereals of unimpaired quality shall be that set out in Annex III; 3.2. the standard method for determining moisture content shall be that set out in Annex IV. However, Member States may also use other methods based on the principle set out in Annex IV, method ISO 712:1998 or a method based on infra-red technology. In case of dispute, only the results of using the method set out in Annex IV shall be accepted; 3.3. the standard method for determining the tannin content of sorghum shall be method ISO 9648:1988; 3.4. the standard method for determining the non-stickiness and machinability of the dough obtained from common wheat shall be that set out in Annex V; 3.5. the standard method for determining the protein content of ground common wheat shall be that recognised by the International Association for Cereal Chemistry (ICC), the standards of which are laid down under heading No 105/2: "method for the determination of the protein content of cereals and cereal products" However, Member States may use any other method. In such a case, they must furnish the Commission with evidence of recognition by the ICC that the method in question gives equivalent results; 3.6. the method for determining the Zeleny index of ground common wheat shall comply with ISO 5529:1992; 3.7. the method for determining the Hagberg falling number (amylase activity test) shall comply with ISO 3093:2004; 3.8. the standard method for determining the rate of loss of vitreous aspect of durum wheat shall be that set out in Annex VI; 3.9. the standard method for determining the specific weight shall comply with ISO 7971/2:1995; 3.10. the sampling methods and reference analysis methods for determining mycotoxin rates shall be those mentioned in Annex I to Regulation (EC) No 466/2001.
(a) name of the applicant, (b) cereal offered, (c) place of storage of the cereal offered, (d) quantity, main characteristics and harvesting year of the cereal offered, (e) intervention centre for which the offer is made.
(a) within 45 days of take-over, the intervention agency shall itself conduct an inspection involving at least a volumetric check; any difference between the quantity determined by weighing and the quantity estimated in accordance with the volumetric method may not exceed 5 %; (b) where the tolerance is not exceeded, the storekeeper shall bear all costs relating to any difference observed, at a later weight check, from the weight entered in the accounts on when the cereals were taken over; (c) where the tolerance is exceeded, the cereals shall be weighed forthwith. The costs of weighing shall be borne by the storekeeper, where the weight determined is less than that recorded, or by the Member State, where it is more.
(a) the stock records show the weight recorded on weighing, the physical quality characteristics at the time of weighing, and, in particular, the moisture content, transsilages if any, and treatments carried out; the weighing may not have been carried out more than 10 months previously; (b) the storekeeper declares that the lot offered corresponds in all respects to the details contained in the stock records; (c) the quality characteristics established at the time of weighing are the same as those of the representative sample made up from the samples taken by the intervention agency or its representative at a rate of one for every 60 tonnes.
(a) the weight to be recorded shall be that entered in the stock records, adjusted, where appropriate, to take account of any difference between the moisture content and/or the percentage of miscellaneous impurities (Schwarzbesatz) recorded at the moment of weighing and those determined on the basis of the representative sample. A difference between the percentages of miscellaneous impurities may only be taken into account to reduce the weight entered in the stock records; (b) within 45 days of take-over the intervention agency shall make a further volumetric check; the difference between the quantity determined by weighing and the quantity estimated in accordance with the volumetric method may not exceed 5 %; (c) where the tolerance is not exceeded, the storekeeper shall bear all costs relating to any difference observed, at a later weight check, from the weight entered in the accounts on take-over; (d) where the tolerance is exceeded, the cereals shall be weighed forthwith. The costs of weighing shall be borne by the storekeeper, where the weight determined is less than that recorded, or by the European Agricultural Guidance and Guarantee Fund, where it is more, account being taken of the tolerance provided for in the first indent of Article 2(1) of Regulation (EEC) No 147/91.
(a) determination of the tannin content of sorghum, (b) the amylasic activity (Hagberg) test, (c) determination of the protein content of durum wheat and common wheat, (d) the Zeleny test, (e) the machinability test, (f) analyses of contaminants.
(a) the date on which the quantity and minimum characteristics were checked, (b) the weight delivered, (c) the number of samples taken to make up the representative sample, (d) the physical characteristics established, (e) the agency responsible for analysing the technological criteria and the results thereof.
(a) where the moisture content of the cereals offered for intervention is less than 14 %, the price increases to be applied shall be those listed in Table I of Annex VII. Where the moisture content of the cereals offered for intervention is more than 14 %, the price reductions to be applied shall be those listed in Table II of Annex VII; (b) where the specific weight of common wheat or barley offered for intervention differs from the specific weight of 76 kg/hl or 64 kg/hl respectively, the price reductions to be applied shall be those listed in Table III of Annex VII; (c) where the percentage of broken grains exceeds 3 % for durum wheat, common wheat and barley, and 4 % for maize and sorghum, a reduction of EUR 0,05 shall be applied for each additional 0,1 percentage point; (d) where the percentage of grain impurities exceeds 2 % for durum wheat, 4 % for maize and sorghum, and 5 % for common wheat and barley, a reduction of EUR 0,05 shall be applied for each additional 0,1 percentage point; (e) where the percentage of sprouted grains exceeds 2,5 %, a reduction of EUR 0,05 shall be applied for each additional 0,1 percentage point; (f) where the percentage of miscellaneous impurities (Schwarzbesatz) exceeds 0,5 % for durum wheat and 1 % for common wheat, barley, maize and sorghum, a reduction of EUR 0,1 shall be applied for each additional 0,1 precentage point; (g) where the percentage of piebald grains in durum wheat exceeds 20 %, a reduction of EUR 0,2 shall be applied for each additional percentage point or fraction thereof; (h) where the protein content of common wheat is less than 11,5 %, the reductions to be applied shall be those listed in Table IV of Annex VII; (i) where the tannin content of sorghum offered for intervention is higher than 0,4 % of the dry matter, the reduction to be applied shall be calculated in accordance with the method laid down in Annex VIII.
| Durum wheat | Common wheat | Seigle | Barley | Maize | Sorghum | |
|---|---|---|---|---|---|---|
| A. Maximum moisture content | ||||||
| B. Maximum percentage of matter which is not basic cereal of unimpaired quality: | 12 % | 12 % | 12 % | 12 % | 12 % | 12 % |
| 1. Broken grains | 6 % | 5 % | 5 % | 5 % | 10 % | 10 % |
| 2. Impurities consisting of grains (other than indicated at 3) | 5 % | 7 % | 5 % | 12 % | 5 % | 5 % |
| (a) shrivelled grains | — | — | ||||
| (b) other cereals | 3 % | 5 % | ||||
| (c) grains damaged by pests | ||||||
| (d) grains in which the germ is discoloured | — | — | — | — | ||
| (e) grains overheated during drying | 3 % | 3 % | 3 % | |||
| 3. Mottled grains and/or grains affected with fusariosis | 5 % | — | — | — | — | — |
| — grains affected with fusariosis | — | — | — | — | — | |
| 4. Sprouted grains | 4 % | 4 % | 4 % | 6 % | 6 % | 6 % |
| 5. Miscellaneous impurities (Schwarzbesatz) | 3 % | 3 % | 3 % | 3 % | 3 % | 3 % |
| — noxious | ||||||
| — other | ||||||
| — grains damaged by spontaneous heating or too extreme heating during drying | ||||||
| — other | ||||||
| (c) extraneous matter | ||||||
| (d) husks | ||||||
| (e) ergot | — | — | — | |||
| (f) decayed grains | — | — | — | — | ||
| (g) dead insects and fragments of insects | ||||||
| C. Maximum percentage of wholly or partially piebald grains | 27 % | — | — | — | — | — |
| D. Maximum tannin content | — | — | — | — | — | 1 % |
| E. Minimum specific weight (kg/hl) | 78 | 73 | 70 | 62 | — | — |
| 10 % | — | — | — | — | ||
| — | — | — | — | |||
| G. Hagberg falling number (seconds) | 220 | 220 | 120 | |||
| H. Minimum Zeleny index (ml) | — | 22 | — | — | — | — |
(a) Shrivelled grains: grains which, after elimination from the sample of all other matter referred to in this Annex, pass through sieves with apertures of the following dimensions: common wheat 2,0 mm, durum wheat 1,9 mm, barley 2,2 mm. Notwithstanding this definition, however: for barley from Estonia, Latvia, Finland and Sweden with a specific weight of at least 64 kilograms per hectolitre offered for intervention in those Member States, or for barley with a moisture content of 12,5 % or less,
"shrivelled grains" means grains which, after elimination of all other matter referred to in this Annex, pass through sieves with apertures of 2,0 mm. In addition, grains damaged by frost and unripe grains (green) belong to this group. (b) Other cereals: all grains which do not belong to the species of grain sampled. (c) Grains damaged by pests: grains which have been nibbled. Bug-ridden grains also belong to this group. (d) Grains in which the germ is discoloured, mottled grains, grains affected with fusariosis: grains in which the germ is discoloured are those of which the tegument is coloured brown to brownish black and of which the germ is normal and not sprouting. For common wheat, grains in which the germ is discoloured shall be disregarded up to 8 %. For durum wheat: grains which show a brown to brownish black discoloration elsewhere than on the germ itself shall be considered as mottled grains, grains affected with fusariosis are grains whose pericarp is contaminated with Fusarium mycelium ; such grains look slightly shrivelled, wrinkled and have pink or white diffuse patches with an ill-defined outline.
(e) Grains overheated during drying are those which show external signs of scorching but which are not damaged grains.
(a) Extraneous seeds "Extraneous seeds" are seeds of plants, whether or not cultivated, other than cereals. They include seeds not worth recovering, seeds which can be used for livestock and noxious seeds. "Noxious seeds" means seeds which are toxic to humans and animals, seeds hampering or complicating the cleaning and milling of cereals and seeds affecting the quality of products processed from cereals. (b) Damaged grains "Damaged grains" are those rendered unfit for human consumption and, as regards feed grain, for consumption by cattle, owing to putrefaction, midlew, or bacterial or other causes. Damaged grains also include grains damaged by spontaneous heat generation or too extreme heating during drying. These "heated" or "smutty" grains are fully grown grains in which the tegument is coloured greyish brown to black, while the cross-section of the kernel is coloured yellowish-grey to brownish-black. Grains attacked by wheat midge shall be considered damaged grains only when more than half the surface of the grain is coloured grey to black as a result of secondary cryptogamic attack. Where discoloration covers less then half the surface of the grain, they must be classed with grains damaged by pests. (c) Extraneous matter All matter in a sample of cereals retained by a sieve with apertures of 3,5 mm, (with the exception of grains of other cereals and particulary large grains of the basic cereal) and that passing through a sieve with apertures of 1,0 mm shall be considered extraneous matter. Also included are stones, sand, fragments of straw and other impurities in the samples which pass through a sieve with apertures of 3,5 mm and are retained by a sieve with apertures of 1,0 mm. This definition does not apply to maize. For maize, all matter in a sample which passes through a sieve with apertures of 1 mm shall be considered extraneous matter, in addition to that referred to in the first subparagraph. (d) Husks (for maize: cob fragments). (e) Ergot. (f) Decayed grains. (g) Dead insects and fragments of insects.
(a) sample separator, e.g. a conical or grooved apparatus; (b) precision or assay balance; (c) sieves with slotted perforations of 1,0 mm, 1,8 mm, 1,9 mm, 2,0 mm, 2,2 mm and 3,5 mm and sieves with a 1,8 mm and 4,5 mm round mesh. The sieves may be fitted to a vibrating table.
without previous preparation (E - m) × 100/E, with previous preparation 
non-sticky and machinable, or sticky and non-machinable. To be considered as "non-sticky and machinable" at the end of mixing, the dough should form a coherent mass which hardly adheres to the sides of the bowl and spindle of the mixer. It should be possible to collect the dough by hand and remove it from the mixing bowl in a single motion without noticeable loss.
non-sticky and machinable, or sticky and non-machinable.
dough-handling properties at the end of mixing, and at moulding, the "falling number" of the flour without addition of malt flour, any anomalies observed.
the method used, all details required for the identification of the sample.
Addition of x ml water to the equivalent of 300 g flour at 14 % moisture produces the required consistency. As in the baking test 1 kg of flour (14 % moisture basis) is used, whereas x is based on 300 g of flour, for the baking test x divided by three and multiplied by 10 g of water is needed, so 10 x/3 g. The 430 g sugar-salt-ascorbic acid solution contains 15 g salt and 15 g sugar. This 430 g solution is included in the dough liquid. So to add 10 x/3 g water to the dough, (10 x/3 + 30) g dough liquid composed of the 430 g sugar-salt-ascorbic acid solution and an additional quantity of water must be added. Although part of the water added with the yeast suspension is absorbed by the yeast, this suspension also contains "free" water. It is arbitrarily supposed that 90 g yeast suspension contains 60 g "free" water. The quantity of the dough liquid must be corrected for this 60 g of "free" water in the yeast suspension, so 10 x/3 plus 30 minus 60 g must finally be added. This can be rearranged as follows: (10 x3 + 30) – 60 = 10 x/3 – 30 = (x/3 – 3) 10 = (x – 9) 10/3, the formula given in clause 7.5. If, e.g., a water addition x in the farinograph test was found of 165 ml, this value must be substituted in this formula, so to the 430 g sugar-salt-ascorbic acid solution water must be added to a total mass of: 165 - 9 10/3 = 156 × 10/3 = 520 g
Clean the wheat, and determine the moisture content of the cleaned wheat. If the moisture content is within the range 15,0 % to 16,0 %, do not temper the wheat. If the moisture content is outside this range, adjust the moisture content to 15,5 ± 0,5 %, at least three hours prior to milling. Mill the wheat into flour using a Buehler laboratory mil MLU 202 or a Brabender Quadrumat Senior mill or similar equipment having the same characteristics. Choose a milling procedure that yields a flour of minimum 72 % extraction, with an ash content of 0,50 to 0,60 % on dry matter basis. Determine the ash content of the flour according to Annex I to Commission Regulation (EC) No 1501/95 ( OJ L 147, 30.6.1995, p. 7 ) and the moisture content according to this Regulation. Calculate the extraction rate by the equation:E = 100 - f F100 - w Wwhere E extraction rate f moisture of the flour w moisture content of the wheat F mass of flour produced with moisture content f W mass of wheat milled with moisture content w. Note: Information concerning the ingredients and equipment to be used is published in Document T 77/300 of31 March 1977 from the Instituut voor Graan, Meel en Brood, TNO — Postbus 15, Wageningen, Netherlands.
Pohl grain cutter or equivalent instrument, tweezers, scalpel, tray or dish.
(a) The determination is carried out on a sample of 100 g after separation of any matter other than basic cereals of unimpaired quality. (b) Spread the sample on a tray and homogenise well. (c) Insert a plate in the grain cutter and spread a handful of grains on the grid. Tap firmly to ensure that there is only one grain in each hole. Lower the moveable section to hold the grains in place and then cut them. (d) Prepare sufficient plates to ensure that a minimum of 600 grains are cut. (e) Count the number of grains which have wholly or partially lost their vitreous aspect ("mitadiné"). (f) Calculate the percentage of grains which have wholly or partially lost their vitreous aspect ("mitadiné").
| Cereal | ||
|---|---|---|
| Common wheat | less than 76 to 75 | |
| less than 75 to 74 | ||
| less than 74 to 73 | ||
| Barley | less than 64,0 to 62,0 |
| (EUR/t) | |||
| Marketing year 2000/2001 | Marketing year 2001/2002 | Marketing year 2002/2003 onwards | |
|---|---|---|---|
| less than 11,5 to 11,0 | |||
| less than 11,0 to 10,5 | 5 | ||
| less than 10,5 to 10,3 | |||
| less than 10,3 to 10,0 | |||
(a) Poultry-metabolisable energy of 1000 g of sorghum dry matter with a theoretical tannin content of 0 %:3917 K calories.(b) Reduction of the poultry-metabolisable energy of 1000 g of sorghum dry matter per additional percentage point of tannin: 419 K calories.(c) Difference, expressed in percentage points, between the maximum tannin content laid down for sorghum accepted for intervention and the tannin content laid down for the standard quality: 1,0 – 0,30 = 0,70. (d) Difference, expressed as a percentage, between the poultry-metabolisable energy of sorghum containing 1,0 % tannin and the poultry-metabolisable energy of sorghum with the same tannin content as the standard quality (0,30 %): 
(e) Reduction corresponding to a 1 % tannin content in the dry matter, in excess of 0,30 % 