The Feeding Stuffs (Wales) Regulations 2001

Made: 6th February 2001

Coming into force: 1st March 2001

In exercise of the powers conferred on Ministers of the Crown by sections 66(1), 68(1) and (1A), 69(1), (3), (6) and (7), 70(1), 74(1), 74A and 84 of the Agriculture Act 1970 , and now vested in the National Assembly for Wales , and after consultation in accordance with section 84(1) of that Act with such persons or organisations as appear to it to represent the interests concerned, and, being designated for the purposes of section 2(2) of the European Communities Act 1972 in relation to the common agricultural policy of the European Community, in exercise of the powers conferred on it by section 2(2) of the European Communities Act 1972, the National Assembly for Wales makes the following Regulations:—

Title, commencement and application

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Interpretation

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Prescribed material

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Matters required or permitted to be contained in a statutory statement or otherwise declared

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Forms of statutory statement

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Register of marks

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Limits of variation

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Assigned meanings

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Manner of packaging and sealing compound feeding stuffs, additives and premixtures

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Control of feed materials

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Control of additives in feeding stuffs

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Control of feeding stuffs and feed materials containing undesirable substances

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Control of compound feeding stuffs containing prohibited materials

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Control of certain protein sources

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Control of the iron content of milk replacer feeds

15

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Control of ash insoluble in hydrochloric acid in compound feeding stuffs

16

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Control of feeding stuffs intended for particular nutritional purposes, and supplementary provisions relating to statutory statements

17

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Modification of the Agriculture Act 1970 in relation to all feeding stuffs

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Modification of the Agriculture Act 1970 in relation to all feeding stuffs

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Exemptions from these Regulations

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Further exemptions from these Regulations

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Enforcement of provisions made under section 2(2) of the European Communities Act 1972

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Revocations

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Modification of section 74A(3) of the Agriculture Act 1970

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Modification of the Feeding Stuffs (Sampling and Analysis) Regulations 1999

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Modification of the Feeding Stuffs (Establishments and Intermediaries) Regulations 1999

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Modification of the Feeding Stuffs (Enforcement) Regulations 1999

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SCHEDULE 1 — METHOD OF CALCULATING THE ENERGY VALUE OF COMPOUND FEEDS

The energy value of compound poultry, ruminant and pig feeds and feeding stuffs intended for particular nutritional purposes for cats and dogs shall be calculated in accordance with the relevant formulae set out below, on the basis of the percentages of certain analytical components of the feed. After application of these formulae, the results shall be given to one decimal place.

Poultry feeds: megajoules (MJ) of metabolisable energy (ME), nitrogen corrected, per kilogram of compound feed.

MJ of ME/kg of feed = 0.1551 × % protein[^f01000] + 0.3431 × % oil[^f01001] + 0.1669 × % starch[^f01002] + 0.1301 × % total sugar (expressed as sucrose)[^f01003].

Ruminant feeds: megajoules (MJ) of metabolisable energy (ME) per kilogram of dry matter in the compound feed.

MJ of ME/kg of dry matter = 0.14 × % Neutral detergent Cellulase plus Gamanase Digestibility[^f01004] + 0.25 × % oil[^f01001].

Pig feeds: megajoules (MJ) of digestible energy (DE) per kilogram of dry matter in the compound feed.

MJ of DE/kg of dry matter = 17.47 + 0.079 × % protein[^f01000] + 0.158 × % oil[^f01001] − 0.331 × % ash[^f01005] − 0.140 Neutral Detergent plus Amylase Fibre[^f01004].

Feeding stuffs intended for particular nutritional purposes for cats and dogs:

megajoules (MJ) of metabolisable energy (ME) per kilogram of compound dog or cat food.

• (a) cat and dog foods with the exception of cat foods having a moisture content exceeding 14%:

MJ of ME/kg of food = 0.1464 × % protein[^f01000] + 0.3556 × % oils and fats[^f01001] + 0.1464 × % nitrogen-free extract;

• (b) cat foods having a moisture content exceeding 14%:

MJ of ME/kg of cat food = (0.1632 × % protein[^f01000] + 0.3222 × % oils and fats[^f01001] + 0.1255 × % nitrogen-free extract) − 0.2092;

where in either case the percentage of nitrogen-free extract is calculated by subtracting from 100 the total of the percentages of moisture[^f01006], ash[^f01005], protein[^f01000], oils and fats[^f01001] and fibre[^f01007].

NB Where the results of analysis are to be given on a dry matter basis, this may be achieved by analysing either the dried material, or fresh material and correcting for the moisture content.

SCHEDULE 2 — CONTROL OF FEED MATERIALS

PART I — PRINCIPAL PROCESSES USED FOR THE PREPARATION OF THE FEED MATERIALS LISTED IN PART II OF THIS SCHEDULE

	Process	Definition	Common name or term
(1)	(2)	(3)	(4)
(1) In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’	(1) In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’	(1) In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’	(1) In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’
(2) ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked.’	(2) ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked.’	(2) ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked.’	(2) ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked.’
(3) In French the name ‘issues’ may be used.	(3) In French the name ‘issues’ may be used.	(3) In French the name ‘issues’ may be used.	(3) In French the name ‘issues’ may be used.
(4) In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.	(4) In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.	(4) In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.	(4) In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.
(5) Where appropriate the word ‘expeller’ may be replaced by ‘cake’.	(5) Where appropriate the word ‘expeller’ may be replaced by ‘cake’.	(5) Where appropriate the word ‘expeller’ may be replaced by ‘cake’.	(5) Where appropriate the word ‘expeller’ may be replaced by ‘cake’.
(6) In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used.	(6) In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used.	(6) In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used.	(6) In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used.
1	Concentration[^f01008]	Increase in certain contents by removing water or other constituents	Concentrate
2	Decortication[^f01009]	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[^f01010], 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[^f01011]	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[^f01012] (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 dye	Pellet, pelleted
13	Pregelatinisation	Modification of starch to improve markedly its swelling properties in cold water	Pregelatinised[^f01013], 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

PART II — NON-EXCLUSIVE LIST OF THE MAIN FEED MATERIALS

INTRODUCTORY NOTES

Feed materials are listed and named in this Part according to the following criteria:

• the origin of the product/by-product used, for example vegetable, animal, mineral,

• the part of the product/by-product used, for example whole seeds, tubers, bones,

• the processing to which the product/by-product has been subjected, for example decortication, extraction, heating and/or the resulting product/by-product, for example flakes, bran, pulp, fat,

• the maturity of the product/by-product and/or the quality of the product/by-product, for example ‘low in glocosinolate’, ‘rich in fat’, ‘low in sugar’.