The Feeding Stuffs (Wales) Regulations 2006

• — 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”. 1. CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS¹Products containing more than 40% starch may be qualified as “rich in starch”. They may be referred to in German as “Roggennachmehl”.²Products containing more than 40% starch may be qualified as “rich in starch”. They may be referred to in German as “Weizennachmehl”.³If this ingredient has been subjected to a finer milling the word “fine” may be added to the name of the name may be replaced by a corresponding denomination.⁴Products containing more than 40% starch may be named as “rich in starch”. They may be referred to in German as “Maisnachmehl”.⁵This name may be replaced by “corn gluten feed”.⁶This name may be replaced by “extruded maize starch”.⁷The name may be supplemented by the grain species.⁸This name may be replaced by “distillers' dried grains and solubles”. The name may be supplemented by the grain species.NumberNameDescriptionCompulsory declarations(1)(2)(3)(4)1.01OatsGrains of Avena sativa L. and other cultivars of oats. 1.02Oat flakesProduct obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks.Starch1.03Oat middlingsBy-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.Fibre1.04Oat hulls and branBy-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran.Fibre1.05BarleyGrains of Hordeum vulgare L. 1.06Barley middlingsBy-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour.Fibre1.07Barley proteinDried by-product of starch production from barley. It consists principally of protein obtained from starch separation.ProteinStarch1.08Rice, brokenBy-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains.Starch1.09Rice bran (brown)By-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ.Fibre1.10Rice bran (white)By-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ.Fibre1.11Rice bran with calcium carbonateBy-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.FibreCalcium carbonate1.12Fodder meal of parboiled riceBy-product of the polishing of dehusked pre-cooked 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.FibreCalcium carbonate1.13Ground fodder riceProduct 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.Starch1.14Rice germ expellerBy-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere.ProteinFatFibre1.15Rice germ, extractedBy-product of oil manufacture obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere.Protein1.16Rice starchTechnically pure rice starch.Starch1.17MilletGrains of Panicum miliaceum L. 1.18RyeGrains of Secale cereale L. 1.19Rye Middlings¹By-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.Starch1.20Rye feedBy-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.Starch1.21Rye branBy-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.Fibre1.22SorghumGrains of Sorghum bicolor (L.) Moench s.l. 1.23WheatGrains of Triticum aestivum (L.), Triticum durum Desf. and other cultivars of wheat. 1.24Wheat middlings²By-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.Starch1.25Wheat feedBy-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.Fibre1.26Wheat Bran³By-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.Fibre1.27Wheat germBy-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere.ProteinFat1.28Wheat glutenDried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch.Protein1.29Wheat gluten feedBy-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 amount of residues of the starch hydrolysis process may be added.ProteinStarch1.30Wheat starchTechnically pure starch obtained from wheat.Starch1.31Pre-gelatinised wheat starchProduct consisting of wheat starch largely expanded by heat treatment.Starch1.32SpeltGrains of spelt Triticum spelta L., Tricicum dioccum Schrank, Triticum monococcum. 1.33TriticaleGrains of Triticum X secale hybrid. 1.34MaizeGrains of Zea mays L. 1.35Maize middlings⁴By-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.Fibre1.36Maize branBy-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.Fibre1.37Maize germ expellerBy-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.ProteinFat1.38Maize germ, extractedBy-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.Protein1.39Maize gluten feed⁵By-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.ProteinStarchFat, if > 4.5%1.40Maize glutenDried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch.Protein1.41Maize starchTechnically pure starch obtained from maizeStarch1.42Pre-gelatinised maize starch⁶Product consisting of maize starch largely expanded by heat treatment.Starch1.43Malt culmsBy-product of malting, consisting mainly of dried rootlets of germinated cereals.Protein1.44Brewers'dried grainsBy-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products.Protein1.45Distiller's dried grains⁷By-product of alcohol distilling obtained by drying solid residues of fermented grain.Protein1.46Distiller's dark grains⁸By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added.Protein 2. OIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTS¹Where appropriate the indication “low in glucosinolate” may be added. “Low in glucosinolate” has the meaning given in Community legislation.²The name must be supplemented by the plant species.NumberNameDescriptionCompulsory declarations(1)(2)(3)(4)2.01Groundnut, partially decorticated, expellerBy-product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. (Maximum fibre content 16% in the dry matter)ProteinFatFibre2.02Groundnut, partially decorticated, extractedBy-product of oil manufacture obtained by extraction of partially decorticated grounds. (Maximum fibre content 16% in the dry matter)ProteinFibre2.03Groundnut, decorticated, expellerBy-product of oil manufacture, obtained by pressing of decorticated groundnuts.ProteinFatFibre2.04Groundnut, decorticated, extractedBy-product of oil manufacture, obtained by extraction of decorticated grounds.ProteinFibre2.05Rape seed¹Seeds 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%). 2.06Rape seed, expeller¹By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%).ProteinFatFibre2.07Rape seed, extracted¹By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%).Protein2.08Rape seed hullsBy-product obtained during dehulling of rape seedsFibre2.09Safflower seed, partially decorticated, extractedBy-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L.ProteinFibre2.10Copra expellerBy-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.ProteinFatFibre2.11Copra, extractedBy-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm.Protein2.12Palm kernel expellerBy-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq. Corozo oleifera (HBK) L. H. Bailey (Elaeis melanocca auct.) from which as much as possible of the hard shell has been removed.ProteinFibreFat2.13Palm kernel, extractedBy-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed.ProteinFibre2.14Soya (bean), toastedSoya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0.4 mg N/g x min.). 2.15Soya (bean), extracted, toastedBy-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.4mg N/g x min.).ProteinFibre, if > 8%2.16Soya (bean), dehulled, extracted, toastedBy-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Maximum fibre content 8% in the dry matter). (Urease activity maximum 0.5mg N/g x min.).Protein2.17Soya (bean) protein concentrateProduct obtained from dehulled, fat extracted soya beans, subjected to a second extraction to reduce the level of nitrogen-free extract.Protein2.18Vegetable oil²Oil obtained from plants.Moisture, if > 1%.2.19Soya (bean) hullsBy-product obtained during dehulling of soya beans.Fibre2.20Cotton seedSeeds of cotton Gossypium spp. from which the fibres have been removed.ProteinFibreFat2.21Cotton seed, partially decorticated, extractedBy-product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. (Maximum fibre 22.5% in the dry matter).ProteinFibre2.22Cotton seed expellerBy-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed.ProteinFibreFat2.23Niger seed expellerBy-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass. (Ash insoluble in HC1: maximum 3.4%).ProteinFatFibre2.24Sunflower seedSeeds of the sunflower Helianthus annuus L. 2.25Sunflower seed, extractedBy-product of oil manufacture, obtained by extraction of seeds of the sunflower.Protein2.26Sunflower seed, partially decorticated, extractedBy-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum fibre 27.5% in the dry matter).ProteinFibre2.27LinseedSeeds of linseed Linum usitatissimum L. (Minimum botanical purity 93%). 2.28Linseed expellerBy-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93%).ProteinFatFibre2.29Linseed, extractedBy-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%).Protein2.30Olive pulpBy-product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel.ProteinFibre2.31Sesame seed expellerBy-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. (Ash insoluble in HC1: maximum 5%).ProteinFibreFat2.32Cocoa bean, partially decorticated, extractedBy-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.ProteinFibre2.33Cocoa husksTeguments of the dried and roasted beans of Theobroma cacao L.Fibre 3. LEGUME SEEDS, THEIR PRODUCTS AND BY PRODUCTS¹This name must be supplemented by an indication of the nature of the heat treatment.NumberNameDescriptionCompulsory declarations(1)(2)(3)(4)3.01Chick peasSeeds of Cicer arietinum L. 3.02Guar meal, extractedBy-product obtained after extraction of the mucilage from seeds of Cyanopsis tetragonoloba (L.) Taub.Protein3.03ErvilSeeds of Ervum ervilia L. 3.04Chickling vetch¹Seeds of Lathyrus sativus L. submitted to an appropriate heat treatment 3.05LentilsSeeds of Lens culinaris a.o. Medik 3.06Sweet lupinsSeeds of Lupinus spp. Low in bitter seed content. 3.07Beans, toastedSeeds of Phaseolus or Vigna spp. submitted to an appropriate heat treatment to destroy toxic lectines. 3.08PeasSeeds of Pisum spp. 3.09Pea middlingsBy-product obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins.ProteinFibre3.10Pea branBy-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas.Fibre3.11Horse beansSeeds of Vicia faba L. spp. faba var. equina Pers. and var. minuta (Alef.) Mansf. 3.12Monantha vetchSeeds of Vicia monanthos Desf. 3.13VetchesSeeds of Vicia sativa L. var. sativa and other varieties 4. TUBERS, ROOTS, THEIR PRODUCTS AND BY-PRODUCTS¹This name may be replaced by 'sucrose'.²This name may be replaced by 'tapioca'.³This name may be replaced by 'tapioca starch'.NumberNameDescriptionCompulsory declarations(1)(2)(3)(4)4.01(Sugar) beet pulpBy-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 molassesBy-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar.Total sugar calculated as sucrose.Moisture, if > 28%.4.03(Sugar) beet pulp, molassedBy-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 sucrose.Content of ash insoluble in HC1, if > 3.5% of dry matter4.04(Sugar) beet vinasseBy-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid and other organic substances.ProteinMoisture, if > 35%4.05(Beet) sugar¹Sugar extracted from sugar beet.Sucrose4.06Sweet potatoTubers of Ipomoea batatas (L.) Poir, regardless of their presentation.Starch4.07Manioc ²Roots of Manibot 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 matter4.08Manioc starch³, puffedStarch obtained from manioc roots, greatly expanded by appropriate heat treatment.Starch4.09Potato pulpBy-product of the manufacture of potato starch (Solanum tuberosum L.). 4.10Potato starchTechnically pure potato starch.Starch4.11Potato proteinDried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch.Protein4.12Potato flakesProduct obtained by rotary drying of washed, peeled or unpeeled steamed potatoes.StarchFibre4.13Potato juice condensedBy-product of the manufacture of potato starch from which proteins and water have been partly removed.ProteinAsh4.14Pre-gelatinised potato starchProduct consisting of potato starch largely solubilised by heat treatment.Starch 5. OTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS¹The name may be supplemented by the fruit species.NumberNameDescriptionCompulsory declarations(1)(2)(3)(4)5.01Carob podsProduct obtained by crushing the dried fruits (pods) of the carob tree Ceratonia seliqua L., from which the locust beans have been removed.Fibre5.02Citrus pulpBy-product obtained by pressing citrus fruit Citrus ssp. during the production of citrus juice.Fibre5.03Fruit pulp ¹By-product obtained by pressing pomaceous or stone fruit during the production of fruit juice.Fibre5.04Tomato pulpBy-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice.Fibre5.05Grape pips, extractedBy-product obtained during the extraction of oil from grape pips.Fibre, if > 45%5.06Grape pulpGrape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed.Fibre, if > 25%5.07Grape pipsPips extracted from grape pulps, from which the oil has not been removed.FatFibre, if > 45% 6. FORAGES AND ROUGHAGE¹The term “meal” may be replaced by “pellets”. The method of drying may be added to the name.²The species of forage crop may be added to the name.³The cereal species must be indicated in the name.⁴The name must be supplemented by an indication of the nature of the chemical treatment carried out.NumberNameDescriptionCompulsory declarations(1)(2)(3)(4)6.01Lucerne meal¹Product 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.ProteinFibreAsh insoluble in HC1, if > 3.5% of dry matter6.02Lucerne pomaceDried by-product obtained by pressing of the juice from lucerne.Protein6.03Lucerne protein concentrateProduct obtained by artificially drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate the proteins.CaroteneProtein6.04Clover meal¹Product 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.ProteinFibreAsh insoluble in HC1, if > 3.5% of dry matter6.05Grass meal¹²Product obtained by drying and milling young forage plants.ProteinFibreAsh insoluble in HC1, if > 3.5% of dry matter6.06Cereals straw ³Straw of cereals. 6.07Cereals straw, treated⁴Product obtained by an appropriate treatment of cereals straw.Sodium, if treated with NaOH 7. OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS¹This name may be replaced by “sucrose”.NumberNameDescriptionCompulsory declarations(1)(2)(3)(4)7.01(Sugar) cane molassesBy-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 vinasseBy-product obtained after the fermentation of cane molasses in the production of alcohol, yeast, citric acid or other organic substances.ProteinMoisture, if > 35%7.03(Cane) sugar¹Sugar extracted from sugar cane.Sucrose7.04Seaweed mealProduct obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content.Ash 8. MILK PRODUCTS¹This name may be replaced by “milk albumin powder”.NumberNameDescriptionCompulsory declarations(1)(2)(3)(4)8.01Skimmed-milk powderProduct obtained by drying milk from which most of the fat has been separated.ProteinMoisture, if > 5%8.02Buttermilk powderProduct obtained by drying the liquid which remains after butter churning.ProteinFatLactoseMoisture, if > 6%8.03Whey powderProduct obtained by drying the liquid which remains after cheese, quark and casein making or similar processes.ProteinLactoseMoisture, if > 8%Ash8.04Whey powder, low in sugarProduct obtained by drying whey from which the lactose has been partly removed.ProteinLactoseMoisture, if > 8%Ash8.05Whey protein powder¹Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatmentProteinMoisture, if > 8%8.06Casein powderProduct obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet.ProteinMoisture, if > 10%8.07Lactose powderThe sugar separated from milk or whey by purification and drying.LactoseMoisture, if > 5%. 9. LAND ANIMAL PRODUCTS¹Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.²This 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.).NumberNameDescriptionCompulsory declarations(1)(2)(3)(4)9.01Meat meal¹Product 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 protein content 50% in dry matter). (Maximum total phosphorus content: 8%).ProteinFatAshMoisture, if > 8%9.02Meat-and-bone meal¹Product 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.ProteinFatAshMoisture, if > 8%9.03Bone mealProduct 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.ProteinAshMoisture, if > 8%9.04GreavesResidual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin.ProteinFatMoisture, if > 8%9.05Poultry meal¹Product obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers.ProteinFatAshAsh insoluble in HC1 > 3.3%Moisture, if > 8%9.06Feather meal, hydrolysedProduct obtained by hydrolysing, drying and grinding poultry feathers.ProteinAsh insoluble in HC1 > 3.4%Moisture, if > 8%9.07Blood mealProduct obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter.ProteinMoisture, if > 8%9.08Animal fat²Product composed of fat from warm-blooded land animals.Moisture, if > 1% 10. FISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTS¹Products containing more than 75% protein in the dry matter may be qualified as “rich in protein”.NumberNameDescriptionCompulsory declarations(1)(2)(3)(4)10.01Fish meal¹Product 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.ProteinFatAsh, if > 20%Moisture, if > 8%10.02Fish solubles, condensedProduct obtained during manufacture of fish meal which has been separated and stabilised by acidification or drying.ProteinFatMoisture, if > 5%10.03Fish oilOil obtained from fish or parts of fish.Moisture if > 1%10.04Fish oil, refined, hardenedOil obtained from fish or parts of fish which has been refined and subjected to hydrogenation.Iodine numberMoisture, if > 1% 11. MINERALS¹The nature of the source may be indicated additionally in the name or replace it.²The manufacturing process may be included in the name.NumberNameDescriptionCompulsory declarations(1)(2)(3)(4)11.01Calcium carbonate¹Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution.CalciumAsh insoluble in HC1 if > 5%11.02Calcium and magnesium carbonateNatural mixture of calcium carbonate and magnesium carbonate.CalciumMagnesium11.03Calcareous marine algae (Maerl)Product of natural origin obtained from calcareous algae, ground or granulated.CalciumAsh insoluble in HC1 if > 5%11.04Magnesium oxideTechnically pure magnesium oxide (MgO).Magnesium11.05Magnesium sulphateTechnically pure magnesium sulphate (MgSO₄.7H₂O).MagnesiumSulphur11.06Dicalcium phosphate²Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO₄.xH₂O).CalciumTotal phosphorus11.07Mono-dicalcium phosphateProduct obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate (CaHPO₄-Ca(H₂PO₄)₂.H₂O.Total phosphorusCalcium11.08Defluorinated rock phosphateProduct obtained by grinding purified and appropriately defluorinated natural phosphates.Total phosphorusCalcium11.09Degelatinised bone mealDegelatinsed, sterilised and ground bones from which the fat has been removed.Total phosphorusCalcium11.11Calcium -magnesium phosphateTechnically pure calcium-magnesium phosphate.CalciumMagnesiumTotal phosphorus11.12Mono-ammonium phosphateTechnically pure mono-ammonium phosphate (NH₄H₂PO₄).Total nitrogenTotal phosphorus11.13Sodium chloride⁽¹⁾Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt.Sodium11.14Magnesium propionateTechnically pure magnesium propionate.Magnesium11.15Magnesium phosphateProduct consisting of technically pure (dibasic) magnesium phosphate (MgHPO₄.xH₂O).Total phosphorusMagnesium11.16Sodium-calcium- magnesium phosphateProduct consisting of sodium-calcium-magnesium phosphate.Total phosphorusMagnesiumCalcium Sodium11.17Mono-sodium phosphateTechnically pure mono-sodium phosphate (NaH₂PO.H₂O).Total phosphorusSodium11.18Sodium bicarbonateTechnically pure sodium bicarbonate (NaHCO₃).Sodium 12. MISCELLANEOUS¹The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.²The name may be supplemented by an indication of the salt obtained.NumberNameDescriptionCompulsory declarations(1)(2)(3)(4)12.01Bakery and pasta products and by-products¹Product or by-product obtained from the manufacture of bread, including fine bakers' wares, biscuits or pasta.StarchTotal sugar calculated as sucrose12.02Confectionery products and by-products ¹Product or by-product obtained from the manufacture of confectionery including chocolate.Total sugar calculated as sucrose12.03Products and by-products of pastry and ice-cream making¹Product or by-product obtained from the manufacture of pastry, cakes or ice-cream.StarchTotal sugar expressed as sucroseFat12.04Fatty acidsBy-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin.FatMoisture, if > 1%12.05Salts of fatty acids²Product obtained by saponification of fatty acids with calcium, sodium or potassium hydroxide.FatCa (or Na or K, when appropriate)

1

Proteins obtained from the following groups of micro-organisms

1

Bacteria

1

Bacteria cultivated on methanol

1

Protein product of fermentation obtained by culture of Methylophilus methylotrophus on methanol

1

Bacteria cultivated on natural gas

1

Yeasts

1

Yeasts cultivated on substrates of animal or vegetable origin

1

Yeasts cultivated on substrates other than those given in 1.2.1.

1

Algae

1

Lower fungi

1

Products from production of antibiotics by fermentation

1

Mycelium, wet by-product from the production of penicillin, ensiled by means of lactobacillus brevis, plantarum, sake, collenoid and streptococcus lactis to inactivate the penicillin, and heat treated

2

Non-protein nitrogenous compounds

2

Ammonium salts

2

Ammonium lactate, produced by fermentation with Lactobacillus bulgaricus

2

Ammonium acetate in aqueous solution

2

Ammonium sulphate in aqueous solution

The Feeding Stuffs and the Feeding Stuffs (Enforcement) (Amendment) (Wales) Regulations 2001 , in so far as they amend the 2001 Regulations.

The Feeding Stuffs (Amendment) (Wales) Regulations 2002 , in so far as they amend the 2001 Regulations.

The Feeding Stuffs (Amendment) (Wales) Regulations 2003 , in so far as they amend the 2001 Regulations.

The Feeding Stuffs, the Feeding Stuffs (Sampling and Analysis) and the Feeding Stuffs (Enforcement) (Amendment) (Wales) Regulations 2003 , with the exception of regulations 6 and 10(c), in so far as they amend the 2001 Regulations.

The Feeding Stuffs, the Feeding Stuffs (Sampling and Analysis) and the Feeding Stuffs (Enforcement) (Amendment) (Wales) (No.2) Regulations 2003 , in so far as they amend the 2001 Regulations.

The Feeding Stuffs, the Feeding Stuffs (Sampling and Analysis) and the Feeding Stuffs (Enforcement) (Amendment) (Wales) Regulations 2004 in so far as they amend the 2001 Regulations.

The Feeding Stuffs, the Feeding Stuffs (Sampling and Analysis) and the Feeding Stuffs (Enforcement) (Amendment) (Wales) (No.2) Regulations 2004 in so far as they amend the 2001 Regulations.

Editorial notes

18A

In the case of any compound feeding stuff for animals other than pet animals, all the feed materials must be declared in the statutory statement by their specific names and with an indication, in descending order, of the percentage by weight of each feed material in the compound feeding stuff, subject to a limit of variation of ± 15% in relation to each declared percentage.

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