Commission Regulation (EEC) No 2580/88 of 17 August 1988 laying down the rules for amending the list of rice varieties set out in Annex B to Regulation (EEC) No 3878/87

1988R2580 — EN — 17.12.1988 — 001.001

This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents

Amended by:

COMMISSION REGULATION (EEC) No 2580/88

of 17 August 1988

laying down the rules for amending the list of rice varieties set out in Annex B to Regulation (EEC) No 3878/87

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European Economic Community,

Having regard to Council Regulation (EEC) No 3878/87 of 18 December 1987 on the production aid for certain varieties of rice (1), as last amended by Regulation (EEC) No 1424/88 (2), and in particular Article 2 (3) thereof,

Whereas Article 2 (1) of Regulation (EEC) No 3878/87 lays down the morphological characteristics required for a variety to be eligible for production aid; whereas paragraph 2 of the same Article provides that from the 1988/89 marketing year no variety will qualify for aid unless it also possesses certain qualitative characteristics relating to glutinosity, consistency and amylose content;

Whereas those qualitative characteristics should correspond to those observed in the varieties imported from areas which have traditionally grown Indica rice;

Whereas the methods of analysis to be used in determining those morphological and qualitative characteristics should be defined;

Whereas the procedure for amending the list of varieties set out in Annex B to Regulation (EEC) No 3878/87 should include yearly checks involving sampling to permit the necessary varietal analysis to take place;

Whereas the measures provided for in this Regulation are in accordance with the opinion of the Management Committee for Cereals,

HAS ADOPTED THIS REGULATION:

Article 1

—a glutinosity value not exceeding 2,50 gcm,

—a consistency value of not less that 0,85 kg/cm2,

—an amylose content of not less than 21 %.

Article 2

The sample, weighing at least 5 kg, shall have been produced during that year in one of the areas listed in Annex A to Regulation (EEC) No 3878/87.

Article 3

Article 4

Article 5

This Regulation shall enter into force on the third day following its publication in the Official Journal of the European Communities.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

ANNEX I

METHODS OF ANALYSIS

A. MORPHOLOGICAL CHARACTERISTICS

The following method shall be used to measure the rice grains and to check for the absence of pearl or striation:

1.a number of entire grains will be drawn from the sample;

2.an average shall be established by taking two measurements of 100 grains each;

3.the result shall be expressed rounded up or down to one decimal place.

B. QUALITATIVE CHARACTERISTICS

(a) Standardized procedure for the use of the Instron Food Tester to determine the glutinosity of cooked rice

This method may be used for assessing the glutinosity of cooked rice with the Instron Food Tester.

Cooked wholly milled rice.

The following definitions apply for the purposes of this method.

Measurement of the effort required to overcome the resistance to the separation of two plane surfaces of smooth steel between which some grains of cooked rice have been compressed with a given force for a given duration.

The difference between the results of two determinations (two series of eight measurements) must not exceed 15 % of the mean value.

(b) Standardized procedure for the use of the Instron Food Tester to determine the consistency of cooked rice

This method may be used for assessing the consistency of cooked rice with the Instron Food Tester.

Cooked wholly milled rice.

The following definitions apply for the purposes of this method.

Measurement of the effort required to extrude wholly milled cooked rice through a perforated plate.

The difference between the results of two determinations (six measurements each) must not exceed 10 % of their mean value.

(c) Amylose content

Determined according to ISO standard 6647.

ANNEX II

LIST OF LABORATORIES

1.INSTITUUT VOOR GRAAN, MEEL EN BROOD TNO Lawickse Allee 15 6701 AN WAGENINGEN (Nederland) 2.IRAT-INRA DE TECHNOLOGIE DES CÉRÉALES ENSAM 9, place Viala MONTPELLIER (France) 3.INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE LOS ALIMENTOS C/Jaime Roig 11 VALENCIA (España) 4.ENTE NAZIONALE RISI — CENTRO DI RICERCHE SUL RISO MORTARA (Italia) 5.INSTITUTO DE QUALIDADE ALIMENTAR (IQA) Rua Castilho No 36 — R/C LISBOA (Portugal) 6.FLOUR MILLING AND BAKING RESEARCH ASSOCIATION Chorleywood Rickmansworth HERTFORDSHIRE (United Kingdom)

(1) OJ No L 365, 24. 12. 1987, p. 3.

(2) OJ No L 131, 27. 5. 1988, p. 2.