13.2.2008 Official Journal of the European Union L 38/3 COMMISSION REGULATION (EC) No 123/2008 of 12 February 2008 amending and correcting Annex VI to Council Regulation (EEC) No 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs THE COMMISSION OF THE EUROPEAN COMMUNITIES, Having regard to the Treaty establishing the European Community, Having regard to Council Regulation (EEC) No 2092/91 of 24 June 1991 on organic production of agricultural products and indications referring thereto on agricultural products and food- stuffs (1), and in particular the second indent of Article 13 thereof, Whereas: Pursuant to Article 5(8) of Regulation (EEC) No 2092/91, limitative lists of the substances and products referred to in paragraph 3(c) and (d) of that Article are to be estab- lished in Sections A and B of Annex VI to that Regu- lation. The conditions of use of these ingredients and substances may be specified. Further to the inclusion in that list of substances used in the processing of products intended for human consumption which contain ingredients from animal origin by Commission Regulation (EC) No 780/2006 of 24 May 2006 amending Annex VI to Council Regulation (EEC) No 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs (?) the additives sodium nitrite and potassium nitrate were to be re-examined before 31 December 2007, with a view to limiting or with- drawing their use. A panel of independent experts has in its conclusion of 5 July 2007 (%) (hereinafter the panel) recommended eliminating sodium nitrite and potassium nitrate in organic meat products within a reasonable time scale. The panel also recommended that certain precautions should be taken, if these substances were withdrawn. Therefore, sodium nitrite and potassium nitrate should be permitted until 31 December 2010 to allow an assessment of the implications of removing them. This assessment should take account of the extent to which the Member States have found safe alternatives to nitrites/nitrates, and their progress in establishing educational programmes in alternative processing. () O L 198, 22.7.1991, p. 1. Regulation as last amended by Commission Regulation 20.12.2007, p. 13). (EC) No 1517/2007 (O] L 335, () O] L 137, 25.5.2006, p. 9. (}) Conclusions from Group of Independent Experts on ‘Food Additives and Processing Aids permitted in processing of organic Food of Plant and Animal organic/foodadd/expert/05072007.pdf origin’.  http:/[ec.europa.eu/agriculture/qual/ G) From 1 December 2007, under the provisions of Regu- lation (EC) No 780/2006, sulphur dioxide and potassium metabisulphite are permitted for the processing of fruit wines, made from fruit other than grapes, and also for the processing of cider, perry and mead. According to the above panel they should be allowed until alternative compounds or technologies are known. The Commission proposes to follow this advice. As new research data are expected to become available, the use of sulphur dioxide and potassium metabisulphite in organic products should be re-examined by 31 December 2010. To ensure that certain food processing aids (talc, bentonite, and kaolin) in the list are free from non- authorised substances, the panel suggested that they should only be used where they meet the purity standards specified for those food additives in Community laws. During the manufacture of sour milk cheese, E 500 sodium carbonate is added to the pasteurised milk in order to buffer the acidity caused by the lactic acid to an appropriate pH value, thereby creating the necessary growth condition for the ripening cultures. According to the panel the use of sodium carbonate for the processing of organic sour milk cheese should therefore be allowed. The Commission proposes to follow this advice. To be able to replace after a certain period of time gelatine made from non-organic animal skin or bones by gelatine produced from organic pig skin as an ingredient in organic products, a number of processing aids should be added to the list according to the panel. The Commission proposes to follow this advice. It appears to be necessary to use hydrochloric acid as a processing aid in the production of certain special hard rind cheeses (Gouda, Edam and Maasdammer cheeses, Boerenkaas, Friese, and Leidse Nagelkaas) for the regu- lation of the pH of the brine bath without causing off- flavours. The use of hydrochloric acid for the production of these special hard rind cheeses should however be re- evaluated before 31 December 2010. Annex VI to Regulation (EEC) No 2092/91, as amended by Regulation (EC) No 780/2006, allows the use of food additive E 160b (Annatto, Bixin, and Norbixin) on ‘Scottish Cheddar. As this is not a generic term for coloured cheddar, the entry in Annex VI should be changed to cover all Cheddar cheeses. The use of Annatto, Bixin, Norbixin, E 160b, should therefore be allowed in all Cheddar cheeses.