ANNEX IIISupplementary provisions
ANNEX III STANDARD QUALITY OF RICE AND SUGAR AS REFERRED TO IN ARTICLES 7 AND 135 A. Standard quality for paddy rice Paddy rice of standard quality shall: (a) be of sound, fair and marketable quality, free of odour; (b) contain a moisture content of maximum 13 %; (c) have a yield of wholly milled rice 63 % by weight in whole grains (with a tolerance of 3 % of clipped grains) of which a percentage by weight of wholly milled rice grains which are not of unimpaired quality: chalky grains of paddy rice under CN codes 1006 10 27 and 1006 10 98 1,5 % chalky grains of paddy rice under CN codes other than 1006 10 27 and 1006 10 98 : 2,0 % grains striated with red 1,0 % spotted grains 0,50 % stained grains 0,25 % yellow grains 0,02 % amber grains 0,05 % B. Standard qualities for sugar I. Standard quality for sugar beet Standard quality beet shall: (a) be of sound, fair and marketable quality; (b) have a sugar content of 16 % at the reception point. II. Standard quality for white sugar 1. White sugar of the standard quality shall have the following characteristics: (a) sound, fair and marketable quality; dry, in homogeneous granulated crystals, free-flowing; (b) minimum polarisation: 99,7; (c) maximum moisture content: 0,06 %; (d) maximum invert sugar content: 0,04 %; (e) the number of points determined under point 2 not exceeding a total of 22, nor: — 15 for the ash content, — 9 for the colour type, determined using the method of the Brunswick Institute of Agricultural Technology ("the Brunswick method"), — 6 for the colouring of the solution, determined using the method of the International Commission for Uniform Methods of Sugar Analysis ("the ICUMSA method"). 2. One point shall correspond to: (a) 0,0018 % of ash content determined using the ICUMSA method at 28 o Brix; (b) 0,5 units of colour type determined using the Brunswick method; (c) 7,5 units of colouring of the solution determined using the ICUMSA method. 3. The methods for determining the factors referred to in point 1 shall be those used for determining those factors under the intervention measures. III. Standard quality for raw sugar 1. Raw sugar of the standard quality shall be sugar with a yield in white sugar of 92 %. 2. The yield of raw beet sugar shall be calculated by subtracting from the degree of polarisation of that sugar: (a) its percentage ash content multiplied by four; (b) its percentage invert sugar content multiplied by two; (c) the number 1. 3. The yield of raw cane sugar shall be calculated by subtracting 100 from the degree of polarisation of that sugar multiplied by two.