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  3.2 Nature of fat samples in studies on fat-soluble compounds

3.2 Nature of fat samples in studies on fat-soluble compounds 3.2 Nature of fat samples in studies on fat-soluble compounds Section 3.1.5.1 of the FAO Manual on the Submission and Evaluation of Pesticide Residues Data for the Estimation of Maximum Residue Levels in Food and Feed describes the information and data required from livestock transfer (feeding) and external animal treatment studies. (...) The fat description should include: · the nature of the fat (e.g., peri-renal, subcutaneous); · location in the animal body (if more than one possibility); and · lipid content (rendered or extracted fat may be assumed as 100% lipid). (...) The content and recommendations of this section of the report should be referred to JECFA for information and comment, with the intention of harmonising requirements and procedures relating to the nature of fat samples in studies with fat-soluble compounds.

Score: 1494612.5 - https://www.fao.org/3/w8141e/w8141e0c.htm

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untitled 1 RECOMMENDED METHODS OF ANALYSIS AND SAMPLING CODEX STAN 234-19991 PART A METHODS OF ANALYSIS BY ALPHABETICAL ORDER OF COMMODITY CATEGORIES AND NAMES PART B METHODS OF SAMPLING BY ALPHABETICAL ORDER OF COMMODITY CATEGORIES AND NAMES Table of Contents All Foods Cereals, Pulses and Legumes and Derived Products Cocoa Products and Chocolate Fats and Oils and Related Products Fish and Fishery Products Foods for Special Dietary Uses Fruit Juices Milk and Milk Products Natural Mineral Waters Processed Fruits and Vegetables Processed Meat and Poultry Products and Soups and Broths Quick Frozen Fruits and Vegetables Sugars and Honey Miscellaneous Products 1 The most updated version of the method should be used, in application of ISO/IEC 17025: 1999. (...) Colorimetry using specific colour grader IV Sorghum flour Fat, crude AOAC 945.38F; 920.39C Gravimetry (ether extraction) I Sorghum flour Fibre, crude ICC Method No 113 (1972) ISO 6541:1981 (confirmed 1996) Gravimetry I Sorghum flour Moisture ISO 712:1998 ICC Method No 110/1 (1986) Gravimetry I Sorghum flour Particle size (granularity) AOAC 965.22 Sieving I Sorghum flour Protein ICC Method No 105/1 (1986) Titrimetry, Kjeldahl digestion I Sorghum flour Tannins ISO 9648:1988 (confirmed 1994) Spectrophotometry I Sorghum grains Ash AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) Gravimetry I Sorghum grains Fat, crude AOAC 945.38F, 920.39C Gravimetry (ether extraction) I Sorghum grains Moisture ISO 6540:1980 (confirmed 1994) Gravimetry I Sorghum grains Protein ICC Method No 105/1 (1986) Titrimetry, Kjeldahl digestion I Sorghum grains Tannins ISO 9648:1988 (confirmed 1994) Spectrophotometry I 6 Commodity Standard Provision Method Principle Type Soy protein products Ash AOAC 923.03 ISO 2171:1993 (Method B) Gravimetry I Soy protein products Fat CAC/RM 55-1976 - Method 1 Gravimetry (extraction) I Soy protein products Fibre, crude ISO 5498:1981 Gravimetry I Soy protein products Moisture AOAC 925.09 Gravimetry (vacuum oven) I Soy protein products Protein AOAC 955.04D (using factor 6.25) Titrimetry , Kjeldahl digestion II Vegetable protein products Ash AOAC 923.03 ISO 2171:1993 (Method B) Gravimetry, Direct I Vegetable protein products Fat CAC/RM 55-1976 - Method 1 Gravimetry (extraction) I Vegetable protein products Fibre, crude AACC (1982) 32-17 Ceramic fiber filteration I Vegetable protein products Moisture AOAC 925.09 Gravimetry (vacuum oven) I Vegetable protein products Protein AOAC 955.04D (using factor 6.25) Titrimetry, Kjeldahl digestion II Wheat flour Ash AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) Gravimetry I Wheat flour Fat acidity AOAC 939.05 Titrimetry I Wheat flour Moisture ISO 712:1998 ICC Method No 110/1 (1986) Gravimetry I Wheat flour Particle size (granularity) AOAC 965.22 Sieving I Wheat flour Protein ICC Method No 105/1 (1986) Titrimetry, Kjeldahl digestion I Vital wheat gluten and devitalized wheat gluten AOAC 979.09 (wheat protein in grain Nx5.7) Kjeldahl I Wheat protein products including wheat gluten Protein Solubilized wheat protein AOAC 920.87 (wheat protein in flour Nx5.7) Kjeldahl I 7 Commodity Standard Provision Method Principle Type Wheat protein products including Wheat gluten Fibre, crude AOAC 962.09 Ceramic fiber filteration I Wheat protein products including Wheat gluten Ash AOAC 923.03 ISO 2171:1980, method B Gravimetry I Whole and decorticated pearl millet grains Ash AOAC 923.03 Gravimetry I Whole and decorticated pearl millet grains Fat, crude AOAC 945.38F; 920.39C Gravimetry (ether extraction) I Whole and decorticated pearl millet grains Fibre, crude ISO 5498:1981 (B.5 Separation) Gravimetry I Whole and decorticated pearl millet grains Moisture ISO 712:1998 ICC Method No 110/1 (1986) Gravimetry I Whole and decorticated pearl millet grains Protein AOAC 920.87 Titrimetry, Kjeldahl digestion I Whole maize (corn) meal Ash AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) Gravimetry I Whole maize (corn) meal Fat, crude AOAC 945.38F; 920.39C Gravimetry (ether extraction) I Whole maize (corn) meal Moisture ISO 712:1998 ICC Method No 110/1 (1986) Gravimetry I Whole maize (corn) meal Particle size (granularity) AOAC 965.22 Sieving I Whole maize (corn) meal Protein ICC Method No 105/1 (1986) Titrimetry, Kjeldahl digestion I Cocoa Products and Chocolate Chocolate and chocolate products Chocolate and chocolate products Cocoa butter AOAC 963.15 IOCCC 14-1972 Gravimetry (Soxhlet extraction) I 8 Commodity Standard Provision Method Principle Type Chocolate and chocolate products Fat-free cocoa solids AOAC 931.05 Oven evaporation and factor I Chocolate and chocolate products Fat-free milk solids IOCCC 17-1973 or AOAC 939.02 Titrimetry, Kjeldahl digestion; after extraction of milk proteins II Chocolate and chocolate products Fat, total AOAC 963.15 Gravimetry (Soxhlet extraction) I Chocolate and chocolate products Milkfat IOCCC 5-1962 AOAC 945.34; 925.41B; 920.80 Titrimetry/Distillation I Chocolate and chocolate products Moisture IOCCC 26-1988 or AOAC 977.10 (Karl Fischer method); or AOAC 931.04 or IOCCC 1-1952 Gravimetry I Chocolate and chocolate products Non-cocoa butter vegetable fat AOCS Ce 10/02 and described in the Standard Described in the Standard I Cocoa (Cacao) Mass or Cocoa/ Chocolate Liquor, and Cocoa Cake Cocoa shell AOAC 968.10 and 970.23 Spiral vessel count, Stone cell count I Cocoa (Cacao) Mass or Cocoa/ Chocolate Liquor, and Cocoa Cake Fat AOAC 963.15 or IOCCC 14 (1972) Gravimetry (Soxhlet extraction) I Cocoa butter Free fatty acids ISO660:1996 amended 2003; or AOCS Cd 3d-63 (03) Titrimetry I Cocoa butter Unsaponifiable matter ISO 3596:2000 or ISO 18609: 2000; or AOCS Ca 6b-53 (01) Titrimetry after extraction with diethyl ether I Cocoa powders (cocoa) and dry cocoa- sugar mixtures Moisture IOCCC 26-1988 or AOAC 977.10 (Karl Fischer method) Gravimetry I Fats and Oils and Related Products Fats and Oils (all) Arsenic AOAC 952.13 (Codex general method) Colorimetry (diethyldithiocarbamate) II Fats and Oils (all) Arsenic AOAC 942.17 (Codex general method) Colorimetry (molybdenum blue) III Fats and Oils (all) Arsenic AOAC 985.16 (Codex general method) Atomic absorption spectrophotometry III 9 Commodity Standard Provision Method Principle Type Fats and oils Butylhydroxyanisole, butylhydroxytoluene, tert- butylhydroquinone, & propyl gallate AOAC 983.15; or AOCS Ce-6-86 Liquid chromatography II Fats and Oils (all) Insoluble impurities ISO 663:2007 Gravimetry I Fats and Oils (all) Lead AOAC 994.02 ISO 12193:2004 (Codex general method) or AOCS Ca 18c-91 (03) Atomic absorption spectrophotometry (direct graphite furnace) II Fats and Oils (all) Matter volatile at 105°C ISO 662:1998 Gravimetry (open-drying) I Fats and Oils (all) Soap content BS 684 Section 2.5; or AOCS Cc 17-95 (97) Gravimetry I Fats and oils not covered by individual standards Acid Value ISO 660:1996; or AOCS Cd 3d-63 (03) Titrimetry I Fats and oils not covered by individual standards Copper and Iron AOAC 990.05 ISO 8294:1994 or AOCS Ca 18b-91 (03) (Codex general method) Atomic absorption Spectrophotometry (direct graphite furnace) II Fats and oils not covered by individual standards Peroxide value AOCS Cd 8b-90 ISO 3961:1996 Titrimetry using iso-octane I Fat spreads and blended spreads Fat content ISO 17189 | IDF 194: 2003 Gravimetry I Named Animal Fats Acidity ISO 660:1996 amended 2003; or AOCS Cd 3d-63 (03) Titrimetry I Named Animal Fats GLC ranges of fatty acid composition ISO 5508: 1990 and ISO 5509: 2000 or AOCS Ce 2-66 (97) and Ce 1e-91 (01) or Ce 1f-96 (02) Gas chromatography of methyl esters II 10 Commodity Standard Provision Method Principle Type Named Animal Fats Copper and Iron AOAC 990.05 ISO 8294:1994; or AOCS Ca 18b-91 (03) (Codex general method) Atomic absorption Spectrophotometry (direct graphite furnace) II Named Animal Fats Iodine value (IV) ISO 3961: 1996; or AOAC 993.20; or AOCS Cd 1d-1992 (97) Wijs-Titrimetry I Named Animal Fats Peroxide value AOCS Cd 8b-90 (97) ISO 3961:1996 Titrimetry using iso-octane I Named Animal Fats Relative density ISO/AOCS method for apparent density to be inserted Pycnometry II Named Animal Fats Refractive index ISO 6320:2000; or AOCS Cc 7-25 (02) Refractometry II Named Animal Fats Saponification value ISO 3657:2002; or AOCS Cd 3-25 (03) Titrimetry I Named Animal Fats Unsaponifiable matter ISO 3596:2000 or ISO 18609: 2000; or AOCS Ca 6b-53 (01) Titrimetry after extraction with diethyl ether I Named Animal Fats Titre ISO 935:1988; or AOCS Cc 12-59 (97) Thermometry I Named Vegetable Oils Acidity ISO 660: 1996, amended 2003; or AOCS Cd 3d-63 (03) Titrimetry I Named Vegetable Oils Apparent density ISO 6883: 2000, with the appropriate conversion factor; or AOCS Cc 10c-95 (02) Pycnometry I Named Vegetable Oils Baudouin test (modified Villavecchia or sesameseed oil test) AOCS Cb 2-40 (97) Colour reaction I Named Vegetable Oils Carotenoids, total BS 684 Section 2.20 Spectrophotometry II Named Vegetable Oils Named Vegetable Oils Copper and iron ISO 8294: 1994; or AOAC 990.05; or AOCS Ca 18b-91 (03) AAS II Named Vegetable Oils Crismer value AOCS Cb 4-35 (97) and AOCS Ca 5a-40 (97) Turbidity I 11 Commodity Standard Provision Method Principle Type Named Vegetable Oils GLC ranges of fatty acid composition ISO 5508: 1990 and ISO 5509: 2000; or AOCS Ce 2-66 (97) and Ce 1e-91 (01) or Ce 1f-96 (02) Gas chromatography of methyl esters II Named Vegetable Oils Halphen test AOCS Cb 1-25 Colorimetry I Named Vegetable Oils Insoluble impurities ISO 663: 2000 Gravimetry I Named Vegetable Oils Iodine value (IV) Wijs - ISO 3961: 1996; or AOAC 993.20; or AOCS Cd 1d-1992 (97); or NMKL 39 (2003) Wijs-Titrimetry 4 I Named Vegetable Oils Lead AOAC 994.02 ; or ISO 12193: 2004; or AOCS Ca 18c-91 (03) Atomic Absorption II Named Vegetable Oils Moisture & volatile matter at 105°C ISO 662: 1998 Gravimetry I Named Vegetable Oils Peroxide value (PV) AOCS Cd 8b-90 (03); or ISO 3960: 2001 Titrimetry I Named Vegetable Oils Refractive index ISO 6320: 2000; or AOCS Cc 7-25 (02) Refractometry II Named Vegetable Oils Reichert value and Polenske value AOCS Cd 5-40 (97) Titrimetry I Named Vegetable Oils Relative density IUPAC 2.101 with the appropriate conversion factor Pycnometry II Named Vegetable Oils Saponification value (SV) ISO 3657: 2002; or AOCS Cd 3-25 (03) Titrimetry I Named Vegetable Oils Slip point ISO 6321:2002 for all oils; AOCS Cc 3b-92 (02) for all oils except palm oils; AOCS Cc 3-25 (97) for palm oils only Open ended capillary tube I Named Vegetable Oils Soap content BS 684 Section 2.5; or AOCS Cc 17-95 (97) Gravimetry I 4 It is possible to calculate the Iodine Value from fatty acid composition data obtained by gas chromatography e.g. using AOCS Cd 1b-87 (97) 12 Commodity Standard Provision Method Principle Type Named Vegetable Oils Sterol content ISO 12228: 1999; or AOCS Ch 6-91 (97) Gas chromatography II Named Vegetable Oils Tocopherol content ISO 9936: 1997; or AOCS Ce 8-89 (97) HPLC II Named Vegetable Oils Unsaponifiable matter ISO 3596: 2000; or ISO 18609: 2000; or AOCS Ca 6b-53 (01) Gravimetry I Olive Oils and Olive Pomace Oils Absorbency in ultra-violet COI/T.20/Doc. (...) Milk and Milk Products Milk products Iron NMKL 139 (1991) (Codex general method) Atomic absorption spectrophotometry II Milk products Iron IDF Standard 103A:1986 ISO 6732:1985 Photometry (bathophenanthroline) IV Milk products (products not completely soluble in ammonia) Milkfat IDF 124-3 | ISO 8262-3:2005 Gravimetry (Weibull-Berntrop) I Blend of evaporated skimmed milk and vegetable fat Total fat IDF 13C:1987 | ISO 1737:1999 Gravimetry (Röse-Gottlieb) IV Blend of evaporated skimmed milk and vegetable fat Milk solids-not-fat∗ (MSNF) IDF 21B:1987 | ISO 6731:1989 IDF 13C:1987 | ISO 1737:1999 Calculation from total solids content and fat content Gravimetry (Röse-Gottlieb) IV Blend of evaporated skimmed milk and vegetable fat Milk protein in MSNF∗ IDF 20-part 1 or 2:2001 | ISO 8968-part 1 or 2:2001 Titrimetry (Kjeldahl) IV Reduced fat blend of evaporated skimmed milk and vegetable fat Total fat IDF 13C:1987 | ISO 1737: 1999 Gravimetry (Röse-Gottlieb) IV Reduced fat blend of evaporated skimmed milk and vegetable fat MSNF ∗ IDF 21B:1987 | ISO 6731:1989 IDF 13C:1987 | ISO1737:1999 Calculation from total solids and fat contents IV ∗ Milk total solids and Milk solids-not-fat content include water of crystallization of lactose 25 Reduced fat blend of Evaporated skimmed milk and vegetable fat Milk protein in MSNF∗ IDF 20-1 or 2:2001 | ISO 8968-1 or 2:2001 Titrimetry (Kjeldahl) IV Blend of skimmed milk and vegetable fat in powdered form Total fat IDF 9C:1987 | ISO1736:2000 Gravimetry (Röse-Gottlieb) IV Blend of skimmed milk and vegetable fat in powdered form Water∗* IDF 26:2004 | ISO 5537:2004 Gravimetry, drying at 87°C IV Blend of skimmed milk and vegetable fat in powdered form Milk protein in MSNF∗ IDF 20-part 1 or part 2:2001 | ISO 8968-part 1 or part 2:2001 Titrimetry (Kjeldahl) IV Reduced fat blend of skimmed milk powder and vegetable fat in powdered form Total fat IDF 9C:1987 | ISO 1736:2000 Gravimetry (Röse-Gottlieb) IV Reduced fat blend of skimmed milk powder and vegetable fat in powdered form Water∗* IDF 26:2004 | ISO 5537:2004 Gravimetry, drying at 87°C IV Reduced fat blend of skimmed milk powder and vegetable fat in powdered form Milk protein in MSNF∗ IDF 20-part 1 or part 2:2001 | ISO 8968-part 1 or part 2:2001 Titrimetry (Kjeldahl) IV Blend of sweetened condensed skimmed milk and vegetable fat Total fat IDF 13C:1987 | ISO 1737:1999 Gravimetry (Röse-Gottlieb) IV Blend of sweetened condensed skimmed milk and vegetable fat Milk solids-not-fat∗ (MSNF) IDF 15B:1991 | ISO 6734:1989 IDF 13C:1987 | ISO 1737:1999 Calculation from total solids content and fat content Gravimetry (Röse-Gottlieb) IV ∗ Milk total solids and Milk solids-not-fat content including water of crystallization of lactose ** Water content excluding the crystallized water bound to lactose (in fact to read moisture content) ∗Milk total solids and Milk solids-not-fat content include water of crystallization of lactose 26 Blend of sweetened condensed skimmed milk and vegetable fat Milk protein in MSNF∗ IDF 20-part1 or part 2:2001 | ISO 8968-part 1 or part 2:2001 Titrimetry (Kjeldahl) IV Reduced fat blend of sweetened condensed skimmed milk and vegetable fat Total fat <= 8% m/m >= 1%m/m IDF 13C:1987 | ISO 1737: 1999 Gravimetry (Röse-Gottlieb) IV Reduced fat blend of sweetened condensed skimmed milk and vegetable fat MSNF ∗ >= 20% m/m IDF 15B:1991 | ISO 6734:1989 IDF 13:1987 | ISO1737:1999 Calculation from total solids and fat contents IV Reduced fat blend of sweetened condensed skimmed milk and vegetable fat Milk protein in MSNF∗ IDF 20-part 1 or part 2:2001 | ISO 8968-part 1 or part 2:2001 Titrimetry (Kjeldahl) IV Butter Copper IDF Standard 76A:1980/ISO 5738:1980/AOAC 960.40 Photometry, diethyldithiocarbamate II Butter Lead AOAC 972.25 (Codex general method) Atomic absorption spectrophotometry II Butter Milk solids-not-fat IDF 80-2 | ISO 3727-2:2001 Gravimetry I Butter Milkfat IDF 80-3 | ISO 3727-3:2003 Gravimetry I Butter Salt IDF 12 | ISO 1738:2004 Titrimetry (Mohr: determination of chloride, expressed as sodium chloride) II Butter Salt IDF 179 | ISO 15648:2004 Potentiometry (determination of chloride, expressed as sodium chloride) III Butter Vegetable fat ISO 17670 / IDF 202 Gas liquid chromatography II Butter Vegetable fat IDF Standard 32:1965 ISO 3595:1976 (confirmed 1996) AOAC 955.34A Phytosteryl acetate test III Butter Water IDF 80 | ISO 37271:2001 Gravimetry I Cheese Citric acid IDF RM 34 | ISO TS 2963:2006 Enzymatic method II 27 Cheese Citric acid ISO 2963:1997 AOAC 976.15 Photometry III Cheese Milkfat IDF 5 | ISO 1735:2004 Gravimetry (Schmid-Bondzynski- Ratslaff) I Cheese Moisture IDF Standard 4A:1982 ISO 5534:1985 Gravimetry, drying at 102 °C I Cheese (and cheese rind) Natamycin IDF Standard 140A:1992 ISO 9223:1991 Molecular absorption spectrophotometry & HPLC after extraction II Cheeses, individual Milkfat in dry matter IDF 5:2004 | ISO 1735:2004 Gravimetry after solvent extraction I Cheeses, individual Dry matter (Total solids) ISO 5534/IDF 4: 2004 Gravimetry, drying at 102°C I Cheeses in brine Milkfat in dry matter (FDM) IDF 5 | ISO 1735:2004 Gravimetry (Schmid-Bondzynski- Ratslaff) I Cottage cheese Fat-free dry matter IDF 4:2004 | ISO 5534:2004 Gravimetry, drying at 102°C Calculation from dry matter and fat contents IV Cottage cheese Milkfat IDF 5:2004 | ISO 1735:2004 IDF 124-3:2005 | ISO 8262-3:2005 Gravimetry (Schmid-Bondzinski- Ratzlaff) Gravimetry (Weibull-Berntrop) IV Cottage cheese Milk fat in dry matter IDF 126A:1988 ISO 8262-3:1987 Gravimetry (Weibull-Berntrop) I Cheese, Unripened Including Fresh Cheese Protein IDF Standard 20B:1993 AOAC 991.20-23 ISO 8968 Part I Titrimetry, Kjeldahl I Cream and Prepared Creams Milk protein ISO 8968-1 /IDF20-1:2001 AOAC 991.20 Titrimetry (Kjeldahl) I Cream Milkfat IDF Standard 16C:1987 ISO 2450:1999 Gravimetry (Röse-Gottlieb) I 28 Cream Solids IDF Standard 21B:1987 ISO 6731:1989 Gravimetry (drying at 102°C) I Creams Lowered in Milkfat Content Milkfat IDF Standard 16C:1987 ISO 2450:1999 AOAC 995.19 Gravimetry I Creams, Whipped Creams and Fermented Creams Milk solids-not-fat IDF Standard 80:1977 ISO 3727:1977 AOAC 920.116 Gravimetry I Cream cheese Dry matter IDF 4:2004 | ISO 5534:2004 Gravimetry drying at 102°C IV Cream cheese Moisture on fat free basis IDF 4:2004 | ISO 5534:2004 and IDF 5:2004 | ISO 1735:2004 Calculation from fat content and moisture content IV Dairy fat spreads Total fat IDF 194:2003 | ISO 17189:2003 Gravimetry Direct determination of fat using solvent extraction I Dairy fat spreads Vegetable fat IDF 54:1970 | ISO 3594: 1976 IDF 32:1965 | ISO 3595:1976 Gas liquid chromatography Phytosterol acetate test II III Edible casein products Acids, free IDF Standard 91:1979 ISO 5547:1978 Titrimetry (aqueous extract) IV Edible casein products Ash (including P2O5) IDF Standard 90:1979) ISO 5545:1978 Furnace, 825°C IV Edible Casein Products Casein in protein IDF Standard 29:1964 Titrimetry, Kjeldahl I Edible casein products Copper AOAC 985.35 Atomic absorption spectrophotometry II Edible casein products Copper IDF 76 | ISO 5738:2004 Colorimetry (diethyldiethiocarbamate) III Edible casein products Lactose IDF 106 | ISO 5548:2004 Photometry (phenol and H2SO4) IV Edible casein products Lead AOAC 972.25 (Codex general method) Atomic absorption spectrophotometry II 29 Edible casein products Lead AOAC 982.23 (Codex general method) Anodic stripping voltanmetry III Edible casein products Lead IDF RM 133 | ISO TS 6733: 2006 Spectrophotometry (1,5- diphenylthiocarbazone) III Edible casein products Lead NMKL 139 (1991) (Codex general method) Atomic absorption spectrophotometry III Edible casein products Milkfat ISO 5543 | IDF 127: 2004 Gravimetry (Schmid-Bondzynski- Ratslaff) I Edible casein products Moisture IDF 78 | ISO 5550:2006 Gravimetry (drying at 102°C) I Edible casein products pH IDF Standard 115A:1989 ISO 5546:1979 Electrometry IV Edible casein products Protein (total N x 6.38 in dry matter) IDF Standard 92:1979 ISO 5549:1978 Titrimetry, Kjeldahl digestion IV Edible casein products Sediment (scorched particles) IDF 107 | ISO 5739:2003 Visual comparison with standard disks, after filtration IV Emmental Calcium >= 800mg/100g ISO 8070 | IDF 1197 Flame atomic absorption IV Evaporated milks Milkfat IDF Standard 13C: 1987 ISO 1737:1999 Gravimetry (Röse-Gottlieb) I Evaporated Milks Protein AOAC 945.48H AOAC 991.20 – IDF 20B:1993 Kjeldahl, titrimetry I Evaporated milks Solids, total IDF Standard 21B:1987 ISO 6731:1989 Gravimetry (drying at 102°C) I Fermented milks Protein ISO 8968-1 | IDF 20-1:2001 AOAC 991.20 Titrimetry (Kjeldahl) I Fermented milks Milk fat ISO 1211:1999 IDF 1D:1996 AOAC 905.02 Gravimetry I Fermented milks Lactic acid (total acidity expressed as lactic acid) IDF 150:1991 ISO 11869:1997 Potentiometry, titration to pH 8.30 I 7 Draft international standard 30 Microorganisms constituting the starter culture IDF 149A:1997 (Annex A) Colony count at 25°C, 30°C, 37°C and 45°C according to the starter organism in question IV Milk powders and cream powders Milkfat IDF Standard 9C: 1987 ISO 1736:2000 Gravimetry (Röse-Gottlieb) I Milk powders and cream powders Protein (in milk solids-not-fat) IDF 20-1 | ISO 8968-1:2001 Titrimetry, Kjeldahl digestion I Milk powders and cream powders Scorched particles IDF 107 | ISO 5739:2003 Visual comparison with standard disks, after filtration IV Milk powders and cream powders Solubility IDF 129 | ISO 8156:2005 Centrifugation I Milk powders and cream powders Acidity, titratable IDF Standard 86:1981 ISO 6091:1980 Titrimetry, titration to pH 8.4 I Milk powders and cream powders Water IDF 26 | ISO 5537:2004 8 Gravimetry (drying at 102°C) IV Milkfat products Antioxidants (phenolic) IDF Standard 165:1993 Reversed phase gradient liquid chromatography II Milkfat Products Copper IDF Standard 76A:1980/ISO 5738:1980/AOAC 960.40 Photometry, diethyldithiocarbamate II Milkfat products Fatty acids, free (expressed as oleic acid) IDF 6 | ISO 1740:2004 Titrimetry I Milkfat products Milkfat IDF Standard 24:1964 Gravimetry (calculation from solids- not-fat and water content) IV Milkfat Products Peroxide value (expressed as meq. of oxygen/kg fat) AOAC 965.33 Titrimetry I Milkfat products Vegetable fat (sterols) IDF Standard 54:1979 ISO 3594:1976 Gas liquid chromatography II Milkfat products Vegetable fat IDF Standard 32:1965 ISO 3595:1976 Phytosteryl acetate test III Milkfat products Water IDF 23 | ISO 5536:2002 Titrimetry (Karl Fischer) II Milkfat products (anhydrous milkfat) Peroxide value AOAC 965.33 Titrimetry I 8 The replacing method has only been validated for milk powders, not for creams 31 Milk Products obtained from Fermented Milks Heat-Treated after Fermentation Protein IDF Standard 20B:1993 ISO 8968 Part I AOAC 991.20-23 Titrimetry (Kjeldahl) I Mozzarella Milkfat in dry matter – with high moisture IDF 5:2004 | ISO 1735:2004 Gravimetry after solvent extraction IV Mozzarella Milkfat in dry matter – with low moisture IDF 5:2004 | ISO 1735:2004 Gravimetry after solvent extraction IV Processed cheese products Citric acid IDF RM 34 | ISO TS 2963:2006 Enzymatic method II Processed cheese products Citric acid AOAC 976.15 Photometry III Processed cheese products Milkfat IDF 5 | ISO 1735:2004 Gravimetry (Schmid- Bondzynski- Ratzlaff) I Processed cheese products Phosphate, added (expressed as phosphorus) IDF Standard 51B:1991 Calculation IV Processed cheese products Phosphorus IDF Standard 33C: 1987 ISO 2962:1984 Spectrophotometry (molybdate- ascorbic acid) II Processed cheese products Salt IDF 88 | ISO 5943:2004 Potentionmetry (determination of chloride, expressed as sodium chloride) II Sweetened condensed milk Milkfat IDF Standard 13C: 1987 ISO 1737:1999 Gravimetry (Röse-Gottlieb) I Sweetened and Condensed Milks Protein AOAC 945.48H AOAC 991.20 – IDF 20B:1993 Kjeldahl, titrimetry I Sweetened Condensed Milks Solids IDF Standard 15B:1991 ISO 6734:1989 Gravimetry, drying at 102 °C I Whey Cheese Dry matter (for denomination) IDF 58 | ISO 2920:2004 Gravimetry, drying at 88 °C I Whey cheeses by concentration Dry matter (total solids) IDF 58 | ISO 2920:2004 Gravimetry, drying at 88 °C I Whey cheeses by coagulation Dry matter (total solids) IDF 4:2004 ISO 5534:2004 Gravimetry, Drying at 102°C IV 32 Whey cheese Fat on the dry basis IDF 59 A:1986 | ISO 1854:1999 and IDF 58:2004 | ISO 2920:2004 Calculation from fat content and dry matter content I Whey cheese Milkfat (in dry matter) IDF Standard 59A:1986 ISO 1854:1999 Gravimetry (Röse-Gottlieb) I Whey cheeses including Whey cheeses by concentration Total fat IDF 59A:1986 ISO 1854:1999 Gravimetry (Röse Gottlieb) I Whey cheeses by coagulation Total fat IDF 5:2004 | ISO 1735:2004 Gravimetry (Schmid-Bondzynski- Ratzlaff I Creamed whey cheese Fat on the dry basis IDF 59 A: 1986 | ISO 1854: 1999 and IDF 58:2004 | ISO 2920:2004 Calculation from fat content and dry matter content I Skimmed whey cheese Fat on the dry basis IDF 59 A:1986 | ISO 1854:1999 and IDF 58:2004 | ISO 2920:2004 Calculation from fat content and dry matter content I Whey powders Ash IDF Standard 90:1979 ISO 5545:1978 Furnace, 825°C IV Whey powders Copper AOAC 985.35 Atomic absorption spectrophotometry II Whey powders Copper IDF 76 | ISO 5738:2004 Photometry (diethyldiethiocarbamate) III Whey Powders Lactose IDF 79B:1991 Enzymatic method: glucose moiety (method A), galactose moiety (method B) II Whey powders Lead AOAC 972.25 (Codex general method) Atomic absorption spectrophotometry II Whey powders Milkfat IDF Standard 9C:1987 ISO 1736:2000 Gravimetry (Röse-Gottlieb) I 33 Whey powders Milk protein ISO 8968-1 | IDF 20-1:2001 AOAC 991.20 Titrimetry (modified Kjeldahl) I Whey powders Moisture, "Free" IDF 58 | ISO 2920:2004 Gravimetry (drying at 88±2°C) IV Whey powders Protein (total N x 6.38) IDF Standard 92:1979 ISO 5549:1978 Titrimetry, Kjeldahl digestion IV Whey powders Water (not including water of crystallization of lactose) IDF 26A:1993 AOAC 927.05 Gravimetry I Yoghurt products Lactobacillus bulgaricus & Streptococcus thermophilus IDF 117 | ISO 7889:2003 Colony count at 37°C Yoghurt products Lactobacillus bulgaricus & Streptococcus thermophilus IDF 146 | ISO 9232:2003 Test for identification Yoghurt products Solids, Total IDF 151 | ISO 13580:2005 Gravimetry (drying at 102°C) I Yoghurt Streptococcus thermophilus & Lactobacillus delbrueckii subsp.

Score: 1420314.3 - https://www.fao.org/fileadmin/...r_upload/agns/pdf/CXS_234e.pdf

  20000701.PDF

Actual measurements of fat thickness (depth) are made on the edges of cuts by probing or scoring the overlying surface fat in a manner that reveals the actual thickness and accounts for any natural depression or seam which could affect the measurement. When a natural depression occurs in a muscle, only the fat above the portion of the depression which is more than 19 mm/ 3/4" in width is considered (known as bridging; See Figure 1). (...) However, when fat limitations for Peeled/Denuded4 or Peeled/Denuded, Surface Membrane Removed5 are specified, the bridging method shall be used for evaluating fat above a natural depression in a muscle and fat occurring between adjacent muscles. 4 Peeled/Denuded – The term “Peeled” implies surface fat and muscle separation through natural seams so that the resulting cut’s seamed surface (“silver” or “blue tissue”) is exposed with remaining “flake” fat not to exceed 1.0 inch (2.5cm) in the longest dimension and/or 0.125 inch (3mm) in depth at any point.

Score: 1386067.6 - https://unece.org/fileadmin/DA...gs/ge.11/document/20000701.pdf

  Microsoft Word - Porcine_Rev3_2018E

Fat thickness requirements may apply to surface fat (subcutaneous and/or exterior fat in relation to the item) and seam (intermuscular) fat as specified by the purchaser. (...) UNECE Standard for Porcine Meat – Carcases & Cuts Page 13 Figure 1 Actual measurements of fat thickness (depth) are made on the edges of cuts by probing or scoring the overlying surface fat in a manner that reveals the actual thickness and accounts for any natural depression or seam which could affect the measurement. When a natural depression occurs in a muscle, only the fat above the portion of the depression which is more than 19 mm (0.75") in width is considered (known as bridging; see Figure 1).

Score: 1380828.6 - https://unece.org/sites/defaul...2022-08/Porcine_Rev3_2018E.pdf

  Summary of standards Türkiye| Around the world | School food global hub

The energy of the product from saturated fat should not exceed 10% of its total energy. Energy from natural and added sugar should not exceed 35% of its total energy. (...) Foodstuffs prepared as snacks that are approved for sale when they meet the following criteria Energy for pastry (1 large = 75g), toast (30g with cheddar or white cheese), bagel (1 small = 90g) content should be ≤250kcal, saturated fat content ≤5g and sodium content ≤400mg. Plain cake (homemade/patisserie; 1 large slice = 60g) energy content ≤240kcal and saturated fat content ≤3g should be. Hot and processed foodstuffs approved for sale when they meet the following criteria (per 100g) For savoury pastries, pastries, pastas, pizzas, pita breads, baked potato products, rice and spaghetti, the energy content should be ≤250kcal, saturated fat content ≤5g and sodium content ≤400mg. For meat products (burgers, meatballs, nuggets, canned fish products, canned turkey products, etc.), the energy content should be ≤250kcal, saturated fat content ≤5g and sodium content ≤500mg.

Score: 1379373.5 - https://www.fao.org/platforms/...Crkiye/summary-of-standards/en

  Brief about Questions | FAO in Egypt | Food and Agriculture Organization of the United Nations

This type of fat comes mainly from animal sources of food, such as red meat, poultry and full-fat dairy products (e.g. beef fat, butter, coconut oil, palm oil, shortening and stick margarine). Trans fat. This type of fat occurs naturally in some foods in small amounts. (...) Question1: What type of dietary fat is healthier for a balanced diet? Saturated fats Unsaturated fats Trans-fats  Answer: Unsaturated fats are potentially helpful types of dietary fat.

Score: 1372526.2 - https://www.fao.org/egypt/twit...st-obesity/background-info/en/

  Nutrition: Trans fat

Trans fat, or trans-fatty acids, are unsaturated fatty acids that come from either natural or industrial sources. Naturally-occurring trans fat come from ruminants (cows and sheep). (...) PHOs were first introduced into the food supply in the early 20th century as a replacement for butter and lard; they are not a natural part of the human diet and are fully replaceable Which foods contain industrially-produced trans fat?

Score: 1369400.8 - https://www.who.int/news-room/...swers/item/nutrition-trans-fat

  20000703.PDF

RUMP CAP 2091 Rump Cap is prepared from a rump (item 2090) by removal of the cap muscle M. gluteobiceps along the natural seam. Points requiring specification: • Removal of fat. • Silverskin removed. (...) BRISKET DECKLE OFF 2358 Brisket Deckle Off is prepared from a Brisket (item 2323) by the complete removal of the deckle, associated fat and intercostals by following the natural seam. (...) The Deckle is removed from the point end along the natural seam together with associated fat and intercostals.

Score: 1365477.9 - https://unece.org/fileadmin/DA...gs/ge.11/document/20000703.pdf

  Recap on SITS concepts and definitions

Government goods and services n.i.e. • Provide a measure of Mode 3 (commercial presence) • Help understand the phenomenon of globalisation. • Range of indicators on the activity of majority-controlled foreign affiliates • Inward and outward FATS • With a particular focus on services • What are FATS useful for? • What do FATS measure? 4 Foreign Affiliates Statistics (FATS) © WTO/OMC 5 Foreign affiliates covered by FATS •Control criterion Majority-controlled foreign affiliates (single foreign investor has more than 50% of voting power at each stage of the chain of ownership): •Types of producers Affiliates producing goods, services Supplementary firms where relevant (e.g. multiple controllers) Include branches and subsidiaries Exclude associates 6 ECONOMY A compiles outward FATS ECONOMY B compiles inward FATS Company Foreign affiliate Direct investment Service supply Where is the service supply? (...) Compile additional FATS variables 7. Separately identify trade between related and unrelated parties 9.

Score: 1355144.5 - https://www.cepal.org/sites/de...al-trade-services-2020-rev.pdf

  CPC_HS_Split v3.xls

CPC_HS_Split v3.xls "Agricultural Classifications" Annex I: 123 Items in the FAO Proposal for CPC with Split HS Codes but Important to be Included in the New CPC v. 2.0 Prod (mil Mt) Prices (US$/Mt) Prod (mil us$) M (mil Mt) M (mil us$) X (mil Mt) X (mil us$) Agriculture, forestry and fishery products 1 01111 Wheat, seed 1001* 01110* Wheat and meslin 43.1 2 01112 Wheat, other 1001* 01110* Wheat and meslin 587.9 130.5 5626.5 131.2 19056.9 141.4 16881.0 3 01141 Sorghum, seed 1007.00* 01190* Other cereals 0.9 4 01142 Sorghum, other 1007.00* 01190* Other cereals 56.5 112.7 101.2 9.4 1076.3 7.8 737.1 5 01151 Barley, seed 1003.00* 01150* Barley 9.4 6 01152 Barley, other 1003.00* 01150* Barley 133.6 96.7 912.0 25.1 3381.5 46.6 5346.3 7 01161 Rye, seed 1002.00* 01160* Rye, oats 2.4 8 01162 Rye, other 1002.00* 01160* Rye, oats 20.1 129.6 304.8 2.4 255.9 6.3 442.0 9 01171 Oats, seed 1004.00* 01160* Rye, oats 3.4 10 01172 Oats, other 1004.00* 01160* Rye, oats 26.2 84.3 286.8 2.7 309.9 3.3 331.1 11 01181 Millet, seed 1008.20* 01190* Other cereals 0.8 12 01182 Millet, other 1008.20* 01190* Other cereals 27.7 142.8 115.9 0.4 85.0 0.3 53.3 13 01211 Artichokes 0709.90* 01239* Other vegetables, fresh or chilled n.e.c. 1.3 495.3 659.0 0.1 49.9 0.1 48.2 14 01227 Pumpkins, squash and gourds (Cucurbita spp.) 0709.90* 01239* Other vegetables, fresh or chilled n.e.c. 16.7 154.1 2570.1 0.6 413.7 0.7 443.7 15 01232 Broad beans, green 0708.90* 01239* Other vegetables, fresh or chilled n.e.c. 0.9 267.7 251.6 0.0 36.0 0.1 56.9 16 01234 String beans 0708.20* 01239* Other vegetables, fresh or chilled n.e.c. 1.7 605.7 1007.9 0.0 0.7 0.0 16.5 17 01243 Green onions (incl. shallots) 0703.10* 01239* Other vegetables, fresh or chilled n.e.c. 4.1 211.3 856.3 0.4 103.0 0.5 238.9 18 01244 Onions, dry 0703.10* 01239* Other vegetables, fresh or chilled n.e.c. 48.8 214.2 10456.0 4.0 1005.7 4.1 768.1 20 01312 Bananas 0803.00* 01310* Dates, figs, bananas, coconuts, brazil nuts, pineapples, avocados, mangoes, guavas, mangosteens, fresh or dried 64.3 217.5 13972.4 22.3 10064.7 14.6 4401.0 21 01313 Plantains 0803.00* 01310* Dates, figs, bananas, coconuts, brazil nuts, pineapples, avocados, mangoes, guavas, mangosteens, fresh or dried 30.6 187.3 5739.7 0.4 185.3 0.5 113.7 22 01341 Currants and gooseberries 0810.90* 01349* Other fruit, fresh n.e.c. 0.9 971.4 860.0 0.1 108.9 0.0 43.7 23 01342 Blueberries and cranberries 0810.40* 01349* Other fruit, fresh n.e.c. 0.5 943.7 515.9 0.1 134.2 0.1 114.8 24 01353 Cherries 0809.20* 01349* Other fruit, fresh n.e.c. 1.9 919.8 1759.1 0.2 496.3 0.2 348.6 World Total (Year 2000) No CPC Ver.2.0 Code CPC v.2.0 Title Split HS Code (HS 2007) CPC Ver.1.1 Code CPC v.1.1 Title 1 of 9 "Agricultural Classifications" Annex I: 123 Items in the FAO Proposal for CPC with Split HS Codes but Important to be Included in the New CPC v. 2.0 Prod (mil Mt) Prices (US$/Mt) Prod (mil us$) M (mil Mt) M (mil us$) X (mil Mt) X (mil us$) Agriculture, forestry and fishery products World Total (Year 2000) No CPC Ver.2.0 Code CPC v.2.0 Title Split HS Code (HS 2007) CPC Ver.1.1 Code CPC v.1.1 Title 25 01354 Sour cherries 0809.20* 01349* Other fruit, fresh n.e.c. 1.0 516.0 497.2 0.1 105.3 0.0 52.0 26 01411 Soya beans (all other uses) 1201.00* 01410* Soya beans 161.4 202.0 1185.0 90.4 19510.6 47.7 9287.2 27 01412 Soya beans (seed for planting) 1201.00* 01410* Soya beans 5.9 28 01421 Groundnuts in shell (all other uses) 1202.10* 01420* Ground nuts 35.0 405.8 713.4 0.3 264.6 0.2 144.3 29 01422 Groundnuts in shell (seed for planting) 1202.10* 01420* Ground nuts 1.8 30 01431 Cottonseed (all other uses) 1207.20* 01440* Cotton seeds 33.0 209.9 285.0 1.8 322.0 1.7 242.4 31 01432 Cottonseed (seed for planting) 1207.20* 01440* Cotton seeds 1.4 32 01441 Castor bean 1207.99* 01490* Oil seeds n.e.c. and oleaginous fruit 1.4 414.9 564.2 0.1 26.7 0.0 9.2 33 01446 Safflower seed 1207.99* 01430* Sunflower, sesamum, safflower, rape, colza and mustard seeds 0.7 255.7 176.3 0.1 39.9 0.1 23.1 34 01451 Coconuts, in shell 0801.19* 01310* Dates, figs, bananas, coconuts, brazil nuts, pineapples, avocados, mangoes, guavas, mangosteens, fresh or dried 51.8 97.9 5074.5 0.3 96.1 0.2 62.7 35 01452 Olives 0709.90* 01239* Other vegetables, fresh or chilled n.e.c. 15.7 481.3 7571.4 0.0 8.8 0.0 29.7 36 01453 Palm nuts and kernels 1207.99* 01490* Oil seeds n.e.c. and oleaginous fruit 6.5 0.1 21.8 0.2 34.9 37 01540 Yams 0714.90* 01240* Edible roots and tubers with high starch or inulin content 38.1 204.8 7810.0 0.0 40.0 0.0 28.2 38 01624 Anise, badian, and fennel 0909.10, .50* 01620* Spices, whether or not processed 0.3 719.1 233.7 0.3 279.2 0.2 219.0 39 01710 Beans, dry 0713.31 - .39* 01220* Dried leguminous vegetables, shelled 17.1 482.4 8226.7 2.8 1507.8 3.1 1366.8 40 01740 Cow peas, dry 0713.39* 01220* Dried leguminous vegetables, shelled 3.2 281.3 899.7 0.0 0.0 0.0 2.3 41 01760 Lupins, dry 1214.90* 01910* Cereal straw and husks, unprepared, whether or not chopped, ground, pressed or in the form of pellets; swedes, mangols, fodder roots, hay, clover, sainfoin, forage kale, lupines, vetches and similar forage products, whether or not in the form of pellets 1.2 105.9 130.4 0.2 25.5 2.3 273.3 42 01780 Pigeon peas, dry 0713.90* 01220* Dried leguminous vegetables, shelled 3.2 428.3 1372.3 0.0 1.4 0.0 0.3 44 01820 Sugar cane 1212.99* 01820 Sugar cane 1251.1 20.5 25635.9 0.0 5.0 0.1 4.2 2 of 9 "Agricultural Classifications" Annex I: 123 Items in the FAO Proposal for CPC with Split HS Codes but Important to be Included in the New CPC v. 2.0 Prod (mil Mt) Prices (US$/Mt) Prod (mil us$) M (mil Mt) M (mil us$) X (mil Mt) X (mil us$) Agriculture, forestry and fishery products World Total (Year 2000) No CPC Ver.2.0 Code CPC v.2.0 Title Split HS Code (HS 2007) CPC Ver.1.1 Code CPC v.1.1 Title 45 01911 Maize for forage and silage 1214.90* 01910* Cereal straw and husks, unprepared, whether or not chopped, ground, pressed or in the form of pellets; swedes, mangols, fodder roots, hay, clover, sainfoin, forage kale, lupines, vetches and similar forage products, whether or not in the form of pellets 399.8 0.1 6.3 46 01913 Alfalfa for forage and silage 1214.90* 01910* Cereal straw and husks, unprepared, whether or not chopped, ground, pressed or in the form of pellets; swedes, mangols, fodder roots, hay, clover, sainfoin, forage kale, lupines, vetches and similar forage products, whether or not in the form of pellets 472.9 0.1 6.2 0.1 8.8 47 01914 Clover for forage and silage 1214.90* 01910* Cereal straw and husks, unprepared, whether or not chopped, ground, pressed or in the form of pellets; swedes, mangols, fodder roots, hay, clover, sainfoin, forage kale, lupines, vetches and similar forage products, whether or not in the form of pellets 81.6 48 01916 Mixed grasses and legumes for forage and silage 1214.90* 01910* Cereal straw and husks, unprepared, whether or not chopped, ground, pressed or in the form of pellets; swedes, mangols, fodder roots, hay, clover, sainfoin, forage kale, lupines, vetches and similar forage products, whether or not in the form of pellets 1174.7 3 of 9 "Agricultural Classifications" Annex I: 123 Items in the FAO Proposal for CPC with Split HS Codes but Important to be Included in the New CPC v. 2.0 Prod (mil Mt) Prices (US$/Mt) Prod (mil us$) M (mil Mt) M (mil us$) X (mil Mt) X (mil us$) Agriculture, forestry and fishery products World Total (Year 2000) No CPC Ver.2.0 Code CPC v.2.0 Title Split HS Code (HS 2007) CPC Ver.1.1 Code CPC v.1.1 Title 49 01917 Vegetables and roots for forage and silage 1214.90* 01910* Cereal straw and husks, unprepared, whether or not chopped, ground, pressed or in the form of pellets; swedes, mangols, fodder roots, hay, clover, sainfoin, forage kale, lupines, vetches and similar forage products, whether or not in the form of pellets 42.9 0.0 6.9 0.0 1.9 50 01918 Cereal straw, husks, hay, and other products for fodders, unprepared, ground, pressed, or in the form of pellets 1213.00, 1214.90* 01910* Cereal straw and husks, unprepared, whether or not chopped, ground, pressed or in the form of pellets; swedes, mangols, fodder roots, hay, clover, sainfoin, forage kale, lupines, vetches and similar forage products, whether or not in the form of pellets 139.2 1.2 169.2 1.6 172.1 52 02111 Cattle 0102* 02111* Bovine cattle, live 1317.1 9.9 4639.3 10.4 4872.3 53 02112 Buffalos 0102* 02111* Bovine cattle, live 163.5 0.2 70.8 0.0 6.1 54 02113 Camels (dromedary) 0106.19* 02129* Other live animals 19.0 0.1 14.5 0.1 30.0 55 02114 Camelids 0106.19* 02129* Other live animals 6.1 56 02131 Horses 0101* 02113* Horses, asses, mules and hinnies, live 56.8 0.6 2951.7 0.3 2511.3 57 02142 Rabbits and hares 0106.19* 02129* Other live animals 0.5 4.1 16.1 5.4 10.9 58 02152 Turkeys 0105.12, 0105.99* 02122* Poultry, live 0.3 37.8 78.5 92.0 137.4 59 02154 Geese 0105.19*, .99* 02122* Poultry, live 0.2 1.5 2.5 0.5 2.3 60 02155 Ducks 0105.19*, .99* 02122* Poultry, live 0.9 19.4 46.6 16.8 38.7 62 02171 Bees 0106.90* 02129* Other live animals 58.3 0.0 2.5 0.0 9.7 63 02210 Cow milk, raw 0401* 02910* Raw milk 495.1 248.5 123019.4 5.9 2068.6 5.1 1789.0 64 02220 Raw milk of buffalo 0401* 02910* Raw milk 67.4 337.6 22751.3 65 02230 Raw milk of sheep 0401* 02910* Raw milk 8.2 333.8 2723.3 0.0 0.0 66 02240 Raw milk of goats 0401* 02910* Raw milk 11.8 274.4 3235.6 0.0 7.8 0.0 0.1 67 02250 Raw milk of camel 0401* 02910* Raw milk 1.3 201.8 258.1 68 02310 Hen eggs in shell, fresh 0407* 02920* Eggs, in shell, fresh, preserved or cooked 51.9 1.0 1055.9 1.2 1215.1 4 of 9 "Agricultural Classifications" Annex I: 123 Items in the FAO Proposal for CPC with Split HS Codes but Important to be Included in the New CPC v. 2.0 Prod (mil Mt) Prices (US$/Mt) Prod (mil us$) M (mil Mt) M (mil us$) X (mil Mt) X (mil us$) Agriculture, forestry and fishery products World Total (Year 2000) No CPC Ver.2.0 Code CPC v.2.0 Title Split HS Code (HS 2007) CPC Ver.1.1 Code CPC v.1.1 Title 69 02431 Eggs for hatching of chickens 0407* 02920* Eggs, in shell, fresh, preserved or cooked 3.2 770.2 2475.4 1.0 1055.9 1.2 1215.1 70 03220 Herbs, medicinal and aromatic plants 1211.90* 01930* Plants and parts of plants used primarily in perfumery, in pharmacy, or for insecticidal, fungicidal or similar purposes 0.1 530.2 29.5 0.0 7.1 0.0 5.7 71 16112 Carnallite, sylvite and other crude natural potassium salts 3104.90* 16110* Natural calcium phosphates, natural aluminum calcium phosphates and phosphatic chalk; carnallite, sylvite and other crude natural potassium salts 26.0 21.1 18.3 72 21111 Meat of cattle, fresh or chilled 0201* 21111* Meat of bovine animals, fresh or chilled 79.4 6.5 16914.0 6.2 15440.0 73 21112 Meat of buffalo, fresh or chilled 0201* 21111* Meat of bovine animals, fresh or chilled 3.0 0.0 3.1 0.3 276.7 74 21114 Meat of rabbits, fresh or chilled 0208.10* 21129* Other meat and edible offal, fresh, chilled or frozen (including rabbit meat), excluding frogs legs 1.0 0.1 235.1 0.1 245.2 75 21116 Meat of goat, fresh or chilled 0204.50* 21117* Meat of goats, fresh, chilled or frozen 3.8 0.0 80.9 0.0 59.2 76 21117 Meat of camels, fresh or chilled 0208.90* 21129* Other meat and edible offal, fresh, chilled or frozen (including rabbit meat), excluding frogs legs 0.3 77 21118 Meat of horses and other equines, fresh or chilled 0205* 21118* Meat of horses, asses, mules or hinnies, fresh, chilled or frozen 1.0 0.2 657.2 0.1 339.4 78 21122 Meat of ducks, fresh or chilled 0207.32*, .34*, .35* 21121* Meat and edible offal of poultry, fresh or chilled 3.0 0.2 351.9 0.1 216.4 79 21123 Meat of geese, fresh or chilled 0207.32*, .34*, .35* 21121* Meat and edible offal of poultry, fresh or chilled 2.0 0.1 282.1 0.1 133.2 81 21151 Edible offal of cattle 0206.10*, .21*, .22*, .29* 21119* Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules, or hinnies, fresh, chilled or frozen 7.4 0.9 1772.8 0.9 1316.0 5 of 9 "Agricultural Classifications" Annex I: 123 Items in the FAO Proposal for CPC with Split HS Codes but Important to be Included in the New CPC v. 2.0 Prod (mil Mt) Prices (US$/Mt) Prod (mil us$) M (mil Mt) M (mil us$) X (mil Mt) X (mil us$) Agriculture, forestry and fishery products World Total (Year 2000) No CPC Ver.2.0 Code CPC v.2.0 Title Split HS Code (HS 2007) CPC Ver.1.1 Code CPC v.1.1 Title 82 21152 Edible offal of buffalo 0206.10*, .21*, .22*, .29* 21119* Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules, or hinnies, fresh, chilled or frozen 0.5 83 21155 Edible offal of sheep 0206.80*, .90* 21119* Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules, or hinnies, fresh, chilled or frozen 1.2 0.1 59.0 0.1 61.3 84 21156 Edible offal of goat 0206.80*, .90* 21119* Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules, or hinnies, fresh, chilled or frozen 0.7 85 21157 Edible offal of camels and camelids 0208.90* 21129* Other meat and edible offal, fresh, chilled or frozen (including rabbit meat), excluding frogs legs 0.0 86 21161 Edible offal of Chickens 0207.13*, .14* 21121*, 21122* Meat and edible offal of poultry, fresh or chilled 0.5 0.2 112.4 0.2 102.9 87 21162 Edible offal of geese and ducks 0207.35*, .36* 21121*, 21122* Meat and edible offal of poultry, fresh or chilled 0.0 0.0 184.8 0.0 116.6 88 21163 Edible offal of turkeys 0207.26*, .27* 21121*, 21122* Meat and edible offal of poultry, fresh or chilled 0.0 0.0 35.4 0.0 28.7 89 21323 Tomatoes, peeled 2002.10, .90* 21390* Other preserved vegetables (including dried vegetables, canned vegetables and vegetables preserved in vinegar) 1.3 0.9 480.4 1.6 733.2 90 21611 Pig fat, unrendered 0209.00* 21611* Fats of bovine animals, sheep, goats, pigs and poultry, raw or rendered (including pig and poultry fat, frozen, salted, in brine, dried or smoked and including lard) 13.1 0.3 163.2 0.6 296.3 6 of 9 "Agricultural Classifications" Annex I: 123 Items in the FAO Proposal for CPC with Split HS Codes but Important to be Included in the New CPC v. 2.0 Prod (mil Mt) Prices (US$/Mt) Prod (mil us$) M (mil Mt) M (mil us$) X (mil Mt) X (mil us$) Agriculture, forestry and fishery products World Total (Year 2000) No CPC Ver.2.0 Code CPC v.2.0 Title Split HS Code (HS 2007) CPC Ver.1.1 Code CPC v.1.1 Title 91 21612 Poultry fat, unrendered 0209.00* 21611* Fats of bovine animals, sheep, goats, pigs and poultry, raw or rendered (including pig and poultry fat, frozen, salted, in brine, dried or smoked and including lard) 0.1 0.0 3.4 0.0 1.2 92 21613 Cattle fat, unrendered 1502.00* 21611* Fats of bovine animals, sheep, goats, pigs and poultry, raw or rendered (including pig and poultry fat, frozen, salted, in brine, dried or smoked and including lard) 6.5 0.2 68.5 0.0 1.7 93 21614 Buffalo fat, unrendered 1502.00* 21611* Fats of bovine animals, sheep, goats, pigs and poultry, raw or rendered (including pig and poultry fat, frozen, salted, in brine, dried or smoked and including lard) 0.2 94 21615 Sheep fat, unrendered 1502.00* 21611* Fats of bovine animals, sheep, goats, pigs and poultry, raw or rendered (including pig and poultry fat, frozen, salted, in brine, dried or smoked and including lard) 0.5 0.0 0.0 0.0 1.0 95 21616 Goat fat, unrendered 1502.00* 21611* Fats of bovine animals, sheep, goats, pigs and poultry, raw or rendered (including pig and poultry fat, frozen, salted, in brine, dried or smoked and including lard) 0.2 96 21621 Lard 1501.00* 21611* Fats of bovine animals, sheep, goats, pigs and poultry, raw or rendered (including pig and poultry fat, frozen, salted, in brine, dried or smoked and including lard) 5.4 0.5 194.1 0.4 170.3 97 21622 Poultry fat 1501.00* 21611* Fats of bovine animals, sheep, goats, pigs and poultry, raw or rendered (including pig and poultry fat, frozen, salted, in brine, dried or smoked and including lard) 0.0 0.0 11.2 0.0 12.3 7 of 9 "Agricultural Classifications" Annex I: 123 Items in the FAO Proposal for CPC with Split HS Codes but Important to be Included in the New CPC v. 2.0 Prod (mil Mt) Prices (US$/Mt) Prod (mil us$) M (mil Mt) M (mil us$) X (mil Mt) X (mil us$) Agriculture, forestry and fishery products World Total (Year 2000) No CPC Ver.2.0 Code CPC v.2.0 Title Split HS Code (HS 2007) CPC Ver.1.1 Code CPC v.1.1 Title 98 21623 Tallow 1506.00* 21620* Animal oils and fats, crude and refined, except fats of bovine animals, sheep, goats, pigs and poultry 7.3 3.0 999.9 2.4 666.6 99 21625 Liver oils of fish or marine mammals, whether or not refined 1504.10, .30* 21620* Animal oils and fats, crude and refined, except fats of bovine animals, sheep, goats, pigs and poultry 0.0 0.0 44.2 0.0 30.5 100 22110 Processed liquid milk 0401.10, .20* 22110 Processed liquid milk 157.5 1.3 357.3 1.0 272.2 101 22923 Evaporated milk 0402.91* 22920* Milk and cream, concentrated or containing added sugar or other sweetening matter, other than in solid forms 2.5 0.9 843.2 1.4 1315.9 102 22924 Condensed milk 0402.99* 22920* Milk and cream, concentrated or containing added sugar or other sweetening matter, other than in solid forms 1.4 0.3 359.9 0.2 255.1 104 22941 Butter and other fats and oils derived from milk of cattle 0405* 22940* Butter and other fats and oils derived from milk 4.9 1.7 4095.5 1.7 3313.6 105 22942 Butter and other fats and oils derived from milk of buffalo 0405* 22940* Butter and other fats and oils derived from milk 2.5 0.0 0.5 107 22951 Cheese from milk of cattle, fresh or processed 0406* 22950* Cheese and curd 15.3 3.5 10736.0 4.3 13331.2 108 22952 Cheese from milk of buffalo, fresh or processed 0406* 22950* Cheese and curd 0.3 109 22953 Cheese from milk of sheep, fresh or processed 0406* 22950* Cheese and curd 0.6 0.1 340.7 0.1 452.9 110 22954 Cheese from milk of goats, fresh or processed 0406* 22950* Cheese and curd 0.4 0.0 0.1 111 23124 Millet flour 1102.90* 23120* Cereal flours other than of wheat or meslin 19.0 0.0 1.4 0.0 1.4 112 23125 Sorghum flour 1102.90* 23120* Cereal flours other than of wheat or meslin 21.8 0.0 0.0 113 23126 Buckwheat flour 1102.90* 23120* Cereal flours other than of wheat or meslin 0.6 0.0 0.1 8 of 9 "Agricultural Classifications" Annex I: 123 Items in the FAO Proposal for CPC with Split HS Codes but Important to be Included in the New CPC v. 2.0 Prod (mil Mt) Prices (US$/Mt) Prod (mil us$) M (mil Mt) M (mil us$) X (mil Mt) X (mil us$) Agriculture, forestry and fishery products World Total (Year 2000) No CPC Ver.2.0 Code CPC v.2.0 Title Split HS Code (HS 2007) CPC Ver.1.1 Code CPC v.1.1 Title 114 23127 Triticale flour 1102.90* 23120* Cereal flours other than of wheat or meslin 0.2 0.0 0.0 115 23311 Preparations of farm animal feeds (complete, compound feeds) 2309.90* 23310* Preparations used in animal feeding n.e.c. 141.4 1.5 980.6 2.1 874.9 116 23312 Preparations of farm animal feeds (protein concentrate mixes) 2309.90* 23310* Preparations used in animal feeding n.e.c. 0.1 0.4 142.8 0.0 50.9 117 23313 Premixes for animal feeds (mineral and vitamin mixes) 2309.90* 23310* Preparations used in animal feeding n.e.c. 0.4 0.1 56.9 0.0 0.4 119 23430 Pastry good and cakes, fresh or preserved 1905.90* 23430* Other bread and other bakers' wares 2.0 3.6 7792.0 4.3 9524.9 121 34617 Calcium cyanamide 3102.90* 34613* Nitrogenous fertilizers, mineral or chemical 0.0 122 34621 Single superphosphate 3103.10* 34614* Phosphatic fertilizers, mineral or chemical 6.4 0.2 0.1 123 03213 Resins in primary form, not processed 1301.90* 03230* Lac; other natural gums, resins 0.2 210.4 0.1 201.1 Complete CPC v 2.0 to be found: http://unstats.un.org/unsd/cr/cpc-2.asp 9 of 9

Score: 1321309.9 - https://www.fao.org/fileadmin/..._19/agr_class_annex_1_gong.pdf