This Regulation lays down detailed rules for the application of Regulation (EC) No 318/2006, as regards in particular the determination of production, approval of manufacturers and refiners, the price and quota system, the conditions for buying sugar into intervention and selling sugar from intervention and the private storage for the marketing year 2007/2008.
Commission Regulation (EC) No 952/2006 of 29 June 2006 laying down detailed rules for the application of Council Regulation (EC) No 318/2006 as regards the management of the Community market in sugar and the quota system
Commission Regulation (EC) No 952/2006 of 29 June 2006 laying down detailed rules for the application of Council Regulation (EC) No 318/2006 as regards the management of the Community market in sugar and the quota system
CHAPTER I INTRODUCTORY PROVISIONS
Article 1
Article 2 Definitions
For the purpose of this Regulation:
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‘raw material’ means beet, cane, chicory, cereals, sugar for refining or any other intermediate form of these products intended for processing into an end product;
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‘end product’ means sugar, inulin syrup or isoglucose;
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‘manufacturer’ means an undertaking producing end products, with the exception of refiners as defined in point 13 of Article 2 of Regulation (EC) No 318/2006;
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‘place of storage’ means a silo or warehouse.
CHAPTER II ESTABLISHING PRODUCTION
Article 3 Sugar production
1.
For the purposes of Title II of Regulation (EC) No 318/2006, ‘sugar production’ means the total quantity, expressed as white sugar, of:
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white sugar;
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raw sugar;
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invert sugar;
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syrups belonging to one of the following categories, hereinafter called ‘syrups’:
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sucrose or invert sugar syrups which are at least 70 % pure and are produced from sugar beet,
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sucrose or invert sugar syrups which are at least 75 % pure and are produced from sugar cane.
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2.
Sugar production shall not include:
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quantities of white sugar produced from white sugar, raw sugar or syrups which were not produced in the undertaking which manufactured the white sugar;
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quantities of white sugar produced from white sugar, raw sugar, syrups or sugar sweepings which were not produced during the marketing year in which the white sugar was manufactured;
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quantities of raw sugar produced from syrups which were not produced in the undertaking which manufactured the raw sugar;
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quantities of raw sugar produced from syrups which were not produced during the marketing year in which the raw sugar was manufactured;
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quantities of white or raw sugar processed into white sugar during the marketing year in question by the undertaking which produced them;
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quantities of syrups processed into sugar or invert sugar during the marketing year in question by the undertaking which produced them;
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quantities of sugar, invert sugar and syrups produced under inward-processing arrangements;
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quantities of invert sugar produced from syrups which were not produced by the undertaking which manufactured the invert sugar;
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quantities of invert sugar produced from syrups which were not produced during the marketing year in which the invert sugar was manufactured.
3.
Sugar production shall be expressed in terms of white sugar in the following way:
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in the case of white sugar, disregarding differences in quality;
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in the case of raw sugar, on the basis of yield determined in accordance with point III of Annex I to Regulation (EC) No 318/2006;
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in the case of invert sugar, by multiplying production of invert sugar by the coefficient 1;
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in the case of syrups on the basis of extractable sugar content determined in accordance with paragraphs 5 and 6;
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in the case of syrups from invert sugar on the basis on sugar content as determined by the High Performance Liquid Chromatography method.
4.
Sugar sweepings from a previous sugar year shall be expressed as white sugar in proportion to the sucrose content.
5.
The percentage purity of syrups shall be calculated by dividing the total sugar content by the dry matter content and multiplying the result by 100. Dry matter content shall be determined by refractometry.
6.
The extractable sugar content shall be calculated by subtracting the difference between the dry matter content and the degree of polarisation of that syrup, multiplied by 1,70, from the degree of polarisation of the syrup in question.
However, the extractable sugar content can be established, for an entire marketing year, on the basis of the real yield in syrups.