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Commission Regulation (EU) No 242/2010 of 19 March 2010 creating the Catalogue of feed materials (Text with EEA relevance)

Commission Regulation (EU) No 242/2010of 19 March 2010creating the Catalogue of feed materials(Text with EEA relevance) THE EUROPEAN COMMISSION,Having regard to the Treaty on the Functioning of the European Union,Having regard to Regulation (EC) No 767/2009 of the European Parliament and of the Council of 13 July 2009 on the placing on the market and use of feed, amending European Parliament and Council Regulation (EC) No 1831/2003 and repealing Council Directive 79/373/EEC, Commission Directive 80/511/EEC, Council Directives 82/471/EEC, 83/228/EEC, 93/74/EEC, 93/113/EC and 96/25/EC and Commission Decision 2004/217/ECOJ L 229, 1.9.2009, p. 1., and in particular Article 24(2) thereof,After consulting the Standing Committee on the Food Chain and Animal Health,Whereas:(1)Article 24 of Regulation (EC) No 767/2009 provides for the creation of a catalogue of feed materials.(2)The first version of that catalogue should therefore be created,HAS ADOPTED THIS REGULATION:

Article 1The Catalogue of feed materials referred to in Article 24 of Regulation (EC) No 767/2009 is established, as set out in the Annex.

Article 2This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.It shall apply from 1 September 2010.

This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 19 March 2010.For the CommissionThe PresidentJosé Manuel BarrosoANNEXCATALOGUE OF FEED MATERIALSPROVISIONS REGARDING THE GLOSSARYThe glossary given below refers to the main processes used for the preparation of feed materials mentioned in this Annex. Where the names of these feed materials include a common name or qualifier from this glossary, the process to be used must be in accordance with the given definition.

In German "Konzentrieren" may be replaced by "Eindicken" where appropriate, in which case the common qualifier should be "eingedickt"."Decortication" may be replaced by "dehulling" or "dehusking" where appropriate, in which case the common qualifier should be "dehulled" or "dehusked".In French the name "issues" may be used.In French "Pressage" may be replaced by "Extraction mécanique" where appropriate.Where appropriate the word "expeller" may be replaced by "cake".In German the qualifier "aufgeschlossen" and the name "Quellwasser" (referring to starch) may be used.

	Process	Definition	Common name/qualifier
(1)	(2)	(3)	(4)
1	Concentration	Increase in certain contents by removing water or other constituents	Concentrate
2	Decortication	Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others	Decorticated, partially decorticated
3	Drying	Dehydration by artificial or natural processes	Dried (sun or artificially)
4	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 product must be technically free of such solvent	Extracted (in the case of oil-containing materials), molasses, pulp (in the case of products containing sugar or other water-soluble components)
5	Extrusion	Pressing of material through an orifice under pressure. (See also pregelatinisation)	Extruded
6	Flaking	Rolling of moist heat-treated material	Flakes
7	Flour milling	Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings)	Flour, bran, middlings, feed
8	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, heat treated
9	Hydrogenation	Transformation of unsaturated glycerides into saturated glycerides (of oils and fats)	Hardened, partially hardened
10	Hydrolysis	Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali	Hydrolysed
11	Pressing	Removal by mechanical extraction (by a screw or other type of press), with or without a slight heating, 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.), pressed pulp (in case of sugar-beet)
12	Pelleting	Special shaping by compression through a die	Pellet, pelleted
13	Pregelatinisation	Modification of starch to improve markedly its swelling properties in cold water	Pregelatinised, puffed
14	Refining	Complete or partial removal of impurities in sugars, oils, fats and other natural materials by chemical/physical treatment	Refined, partially refined
15	Wet-milling	Mechanical separation of the component parts of kernel/grain, sometimes after steeping in water, with or without sulphur dioxide, for the extraction of starch	Germ, gluten, starch
16	Crushing	Mechanical processing of grain or other feed materials to reduce their size	Crushed, crushing
17	Desugaring	Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means	Desugared, partially desugared

Non-exclusive list of the main feed materials

1.CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTSProducts containing more than 40 % starch may be qualified as "rich in starch". They may be referred to in German as "Roggennachmehl".Products containing more than 40 % starch may be qualified as "rich in starch". They may be referred to in German as "Weizennachmehl".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.Products containing more than 40 % starch may be named as "rich in starch". They may be referred to in German as "Maisnachmehl".This name may be replaced by "corn gluten feed".This name may be replaced by "extruded maize starch".The name may be supplemented by the grain species.This name may be replaced by "distillers" dried grains and "solubles". The name may be supplemented by the grain species.

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
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	Crude 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	Crude 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	Crude fibre
1.07	Barley protein	Dried by-product of starch production from barley. It consists principally of protein obtained from starch separation	Crude proteinStarch
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	Crude 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	Crude 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	Crude fibreCalcium carbonate
1.12	Fodder meal of parboiled rice	By-product of the polishing of dehusked precooked 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	Crude fibreCalcium 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	Crude proteinCrude fatCrude 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	Crude 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	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	Crude 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	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	Crude fibre
1.26	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	Crude 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	Crude proteinCrude 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	Crude 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	Crude proteinStarch
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., Triticum 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	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	Crude 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	Crude 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	Crude proteinCrude 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	Crude protein
1.39	Maize gluten feed	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	Crude proteinStarchCrude 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	Crude protein
1.41	Maize starch	Technically pure starch obtained from maize	Starch
1.42	Pre-gelatinised maize starch	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	Crude protein
1.44	Brewers’ dried grains	By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products	Crude protein
1.45	Distillers’ dried grain	By-product of alcohol distilling obtained by drying solid residues of fermented grain	Crude protein
1.46	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	Crude protein

2.OIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTSWhere appropriate the indication "low in glucosinolate" may be added. "Low in glucosinolate" is as defined in European Union legislation.The name must be supplemented by the plant species.

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
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)	Crude proteinCrude fatCrude fibre
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)	Crude proteinCrude fibre
2.03	Groundnut, decorticated, expeller	By-product of oil manufacture, obtained by pressing of decorticated groundnuts	Crude proteinCrude fatCrude fibre
2.04	Groundnut, decorticated, extracted	By-product of oil manufacture, obtained by extraction of decorticated groundnuts	Crude proteinCrude fibre
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 napa 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 %)	Crude proteinCrude fatCrude fibre
2.07	Rape seed, extracted	By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94 %)	Crude protein
2.08	Rape seed hulls	By-product obtained during dehulling of rape seeds	Crude fibre
2.09	Safflower seed, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L.	Crude proteinCrude 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.	Crude proteinCrude fatCrude 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	Crude 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 melanococca auct.) from which as much as possible of the hard shell has been removed	Crude proteinCrude fibreCrude 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	Crude proteinCrude 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 × min.)	Crude proteinCrude 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 crude fibre content 8 % in the dry matter.) (Urease activity maximum 0,5 mg N/g × min.)	Crude 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	Crude protein
2.18	Vegetable oil	Oil obtained from plants	Moisture, if > 1 %
2.19	Soya (bean) hulls	By-product obtained during dehulling of soya beans	Crude fibre
2.20	Cotton seed	Seeds of cotton Gossypium ssp. from which the fibres have been removed	Crude proteinCrude fibreCrude 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 crude fibre 22,5 % in the dry matter)	Crude proteinCrude 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	Crude proteinCrude fibreCrude fat
2.23	Niger seed expeller	By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (L.f.) Cass. (Ash insoluble in HCl: maximum 3,4 %)	Crude proteinCrude fatCrude 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	Crude 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 crude fibre 27,5 % in the dry matter)	Crude proteinCrude 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 %)	Crude proteinCrude fatCrude fibre
2.29	Linseed, extracted	By-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93 %)	Crude 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	Crude proteinCrude 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 %)	Crude proteinCrude fibreCrude 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	Crude proteinCrude fibre
2.33	Cocoa husks	Teguments of the dried and roasted beans of Theobroma cacao L.	Crude fibre

3.LEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTSThis name must be supplemented by an indication of the nature of the heat treatment.

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
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.	Crude protein
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 ssp. low in bitter seed content
3.07	Beans, toasted	Seeds of Phaseolus or Vigna ssp. submitted to an appropriate heat treatment to destroy toxic lectines
3.08	Peas	Seeds of Pisum ssp.
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	Crude proteinCrude 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	Crude fibre
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

4.TUBERS, ROOTS, THEIR PRODUCTS AND BY-PRODUCTSThis name may be replaced by "sucrose".This name may be replaced by "tapioca".This name may be replaced by "tapioca starch".

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
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 HCl: 4,5 % of dry matter)	Content of ash insoluble in HCl, 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 sucroseMoisture, 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 HCl: 4,5 % of dry matter)	Total sugar calculated as sucroseContent of ash insoluble in HCl, 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	Crude proteinMoisture, if > 35 %
4.05	(Beet) Sugar	Sugar extracted from sugar beet	Sucrose
4.06	Sweet potato	Tubers of Ipomoea batatas (L.) Poir, regardless of their presentation	Starch
4.07	Manioc	Roots of Manihot esculenta Crantz, regardless of their presentation. (Maximum content of ash insoluble in HCl: 4,5 % of dry matter)	StarchContent of ash insoluble in HCl, if > 3,5 % of dry matter
4.08	Manioc starch, 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	Crude protein
4.12	Potato flakes	Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes	StarchCrude fibre
4.13	Potato juice condensed	By-product of the manufacture of potato starch from which proteins and water have been partly removed	Crude proteinCrude ash
4.14	Pre-gelatinised potato starch	Product consisting of potato starch largely solubilised by heat treatment	Starch

5.OTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTSThe name may be supplemented by the fruit species.

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
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	Crude fibre
5.02	Citrus pulp	By-product obtained by pressing citrus fruits Citrus ssp. during the production of citrus juice	Crude fibre
5.03	Fruit pulp	By-product obtained by pressing pomaceous or stone fruit during the production of fruit juice	Crude fibre
5.04	Tomato pulp	By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice	Crude fibre
5.05	Grape pips, extracted	By-product obtained during the extraction of oil from grape pips	Crude 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	Crude fibre, if > 25 %
5.07	Grape pips	Pips extracted from grape pulp, from which the oil has not been removed	Crude fatCrude fibre, if > 45 %

6.FORAGES AND ROUGHAGEThe term "meal" may be replaced by "pellets". The method of drying may be added to the name.The species of forage crop may be added to the name.The cereal species must be indicated in the name.The name must be supplemented by an indication of the nature of the chemical treatment carried out.

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
6.01	Lucerne meal	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	Crude proteinCrude fibreAsh insoluble in HCl, if > 3,5 % of dry matter
6.02	Lucerne pomace	Dried by-product obtained by pressing of the juice from lucerne	Crude 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	CaroteneCrude 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	Crude proteinCrude fibreAsh insoluble in HCl, if > 3,5 % of dry matter
6.05	Grass meal	Product obtained by drying and milling young forage plants	Crude proteinCrude fibreAsh insoluble in HCl, if > 3,5 % of dry matter
6.06	Cereals straw	Straw of cereals
6.07	Cereals straw, treated	Product obtained by an appropriate treatment of cereals straw	Sodium, if treated with NaOH

7.OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTSThis name may be replaced by "sucrose".

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
7.01	(Sugar) cane molasses	By-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar cane Saccharum officinarum L.	Total sugar calculated as sucroseMoisture, 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	Crude proteinMoisture, if > 35 %
7.03	(Cane) sugar	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	Crude ash

8.MILK PRODUCTSThis name may be replaced by "milk albumin powder".

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
8.01	Skimmed-milk powder	Product obtained by drying milk from which most of the fat has been separated	Crude proteinMoisture, if > 5 %
8.02	Buttermilk powder	Product obtained by drying the liquid which remains after butter churning	Crude proteinCrude fatLactoseMoisture, if > 6 %
8.03	Whey powder	Product obtained by drying the liquid which remains after cheese, quark and casein making or similar processes	Crude proteinLactoseMoisture, if > 8 %Crude ash
8.04	Whey powder, low in sugar	Product obtained by drying whey from which the lactose has been partly removed	Crude proteinLactoseMoisture, if > 8 %Crude ash
8.05	Whey protein powder	Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment	Crude proteinMoisture, if > 8 %
8.06	Casein powder	Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet	Crude proteinMoisture, if > 10 %
8.07	Lactose powder	The sugar separated from milk or whey by purification and drying	LactoseMoisture, if > 5 %

9.LAND ANIMAL PRODUCTSProducts containing more than 13 % fat in the dry matter must be qualified as "rich in fat".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.).

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
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 % in dry matter). (Maximum total phosphorus content: 8 %)	Crude proteinCrude fatCrude ashMoisture, 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	Crude proteinCrude fatCrude ashMoisture, 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	Crude proteinCrude ashMoisture, if > 8 %
9.04	Greaves	Residual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin	Crude proteinCrude fatMoisture, 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	Crude proteinCrude fatCrude ashAsh insoluble in HCl if > 3,3 %Moisture, if > 8 %
9.06	Feather meal, hydrolysed	Product obtained by hydrolysing, drying and grinding poultry feathers	Crude proteinAsh insoluble in HCl if > 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	Crude proteinMoisture, if > 8 %
9.08	Animal fat	Product composed of fat from warm-blooded land animals	Moisture, if > 1 %

10.FISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTSProducts containing more than 75 % crude protein in the dry matter may be qualified as "rich in protein".

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
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	Crude proteinCrude fatCrude 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	Crude proteinCrude fatMoisture, 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 numberMoisture, if > 1 %

11.MINERALSThe nature of the source may be indicated additionally in the name or replace it.The manufacturing process may be included in the name.

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
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	CalciumAsh insoluble in HCl if > 5 %
11.02	Calcium and magnesium carbonate	Natural mixture of calcium carbonate and magnesium carbonate	CalciumMagnesium
11.03	Calcareous marine algae (Maerl)	Product of natural origin obtained from calcareous algae, ground or granulated	CalciumAsh insoluble in HCl if > 5 %
11.04	Magnesium oxide	Technically pure magnesium oxide (MgO)	Magnesium
11.05	Magnesium sulphate	Technically pure magnesium sulphate (MgSO4 7H2O)	MagnesiumSulphur
11.06	Dicalcium phosphate	Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO4 H2O)	CalciumTotal 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 phosphorusCalcium
11.08	Defluorinated rock-phosphate	Product obtained by grinding purified and appropriately defluorinated natural phosphates	Total phosphorusCalcium
11.09	Degelatinised bone meal	Degelatinised, sterilised and ground bones from which the fat has been removed	Total phosphorusCalcium
11.10	Monocalcium phosphate	Technically pure calcium-bis (dihydrogenphosphate) (Ca(H2PO4)2 × H2O)	Total phosphorusCalcium
11.11	Calcium-magnesium phosphate	Technically pure calcium-magnesium phosphate	CalciumMagnesiumTotal phosphorus
11.12	Mono-ammonium phosphate	Technically pure mono-ammonium phosphate (NH4H2PO4)	Total nitrogenTotal 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 × H2O)	Total phosphorusMagnesium
11.16	Sodium-calcium-magnesium phosphate	Product consisting of sodium-calcium-magnesium phosphate	Total phosphorusMagnesiumCalciumSodium
11.17	Mono-sodium phosphate	Technically pure mono-sodium phosphate (NaH2PO H2O)	Total phosphorusSodium
11.18	Sodium bicarbonate	Technically pure sodium bicarbonate (NaHCO3)	Sodium

12.MISCELLANEOUSThe name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.The name may be supplemented by an indication of the salt obtained.

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
12.01	Bakery and pasta products and by-products	Product or by-product obtained from the manufacture of bread, including fine bakers’ wares, biscuits or pasta	StarchTotal 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	StarchTotal sugar expressed as sucroseCrude 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	Crude fatMoisture, if > 1 %
12.05	Salts of fatty acids	Product obtained by saponification of fatty acids with calcium, sodium or potassium hydroxide	Crude fatCa (or Na or K, when appropriate)

13.PRODUCTS AND BY-PRODUCTS FROM FERMENTATION PROCESSES AND AMMONIUM SALTS

2	3	4
Name of product	Designation of nutritive principle or identity of micro-organism	Culture substrate (specifications, if any)
1.1.1.1.Protein product of fermentation obtained by culture of Methylophilus methylotrophus on methanol	Methylophilus methylotrophus NCIB strain 10.515	Methanol
1.1.2.1.Protein product of fermentation from natural gas obtained by culture of: Methylococcus capsulatus (Bath), Alcaligenes acidovorans, Bacillus brevis et Bacillus firmus, and the cells of which have been killed	Methylococcus capsulatus (Bath) NCIMB strain 11132Alcaligenes acidovorans NCIMB strain 12387Bacillus brevis strain NCIMB strain 13288Bacillus firmus strain NCIMB strain 13280	Natural gas: (approx. 91 % methane, 5 % ethane, 2 % propane, 0,5 % isobutane, 0,5 % n-butane, 1 % other components), ammonia, mineral salts
All yeasts — obtained from the microorganisms and substrates listed in columns 3 and 4 respectively — the cells of which have been killed —	Saccharomyces cerevisiae,Saccharomyces carlsbergiensisKluyveromyces lactis,Kluyveromyces fragilisCandida guilliermondii	Molasses, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid and hydrolysed vegetable fibres
1.4.1.1.Mycelium, wet by-product from the production of penicillin, ensiled by means of Lactobacillus brevis, plantarum, sake, collenoides and Streptococcus lactis to inactive the penicillin and heat treated	Nitrogenous compound Penicillium chrysogenum ATCC 48271	Different sources of carbohydrates and their hydrolysates
2.2.1.Ammonium lactate, produced by fermentation with Lactobacillus bulgaricus	CH3CHOHCOONH4	Whey
2.2.2.Ammonium acetate in aqueuous solution	CH3COONH4	—
2.2.3.Ammonium sulfate in aqueous solution	(NH4)2SO4	—
2.3.1.Concentrated liquid by-products from the production of L-glutamic acid by fermentation with Corynebacterium melassecola	Ammonium salts and other nitrogenous compounds	Sucrose, molasses, starch products and their hydrolysates
2.3.2.Concentrated liquid by-products from the production of L-lysine monohydrochloride by fermentation with Brevibacterium lactofermentum	Ammonium salts and other nitrogenous compounds	Sucrose, molasses, starch products and their hydrolysates