5.2.81 Official Journal of the European Communities No L 33/17 COMMISSION REGULATION (EEC) No 299/81 of 29 January 1981 classifying certain products under subheading 15.01 A of the Common Customs Tariff THE COMMISSION OF THE EUROPEAN COMMUNITIES, Having regard to the Treaty establishing the European Economic Community, Having regard to Council Regulation (EEC) No 97/69 of 16 January 1969 on measures to be taken for uniform application of the nomenclature of the Common Customs Tariff (), as last amended by Council Regulation (EEC) No 280/77 (3, and in parti- cular Article 3 thereof, Whereas, in order to ensure uniform application of the nomenclature of the Common Customs Tariff, pro- vision must be made for the classification of the following types of pig fat: (a) obtained by the rendering of pig carcases from which most of the meat, edible offals and fat have been removed (‘choice white American hog grease’); and (b) obtained by the mixing of lard, the product described at (a) and rendered pork fat (‘rendered pig fat); the analysis of which gives: — a Bomer index of 72 or more when tested by the diethyl ether method (ISO/DIS 3577); and — the following results : total C,, + total C; X 100 < 10, and Clﬁ Cuss 100 < 8- Cis ’ where : total C,, represents the total content of acids with 14 carbon atoms, total C,; represents the total content of acids with 15 carbon atoms, C,¢ represents the palmitic acid content, and Cis . ; represents the linolenic acid content, the fatty acids being determined by gas chroma- tography ; — free fatty acids < 2-5 % (expressed as oleic acid); and — cholesterol < 400 mg/100 g; () OJ No L 14, 21. 1. 1969, p. 1. () O] No L 40, 11. 2. 1977, p. 1. Whereas the Common Customs Tariff annexed to Council Regulation (EEC) No 950/68 (*), as last amended by Regulation (EEC) No 3000/80 (*), includes lard and other pig fat under subheading 15.01 A; Whereas these products have the same analytical characteristics as the goods of subheading 15.01 A of the Common Customs Tariff ; Whereas the measures provided for in this Regulation are in accordance with the opinion of the Committee on Common Customs Tariff Nomenclature, HAS ADOPTED THIS REGULATION : Article 1 The following types of pig fat: {a) obtained by the rendering of pig carcases from which most of the meat, edible offals and fat have been removed (‘choice white American hog grease’); and (b) obtained by the mixing of lard, the product described at (a) and rendered pork fat (‘rendered pig fat); the analysis of which gives: — a Bomer index of 72 or more when tested by the diethyl ether method (ISO/DIS 3577); and — the following results : total C,, + total Cj; x 100 < 10, and Ci Cu s 100 < 8 X 3 Cl6 where : total C,, represents the total content of acids with 14 carbon atoms, total C, represents the total content of acids with 15 carbon atoms, C,¢ represents the palmitic acid content, and Cis . » represents the linolenic acid content, the fatty acids being determined by gas chroma- tography ; — free fatty acids < 2-5 % (expressed as oleic acid); and — cholesterol < 400 mg/100 g; () OJ No L 172, 22. 7. 1968, p. 1. () OJ No L 315, 24. 11. 1980, p. 1.