
Article 1 
The goods described in column 1 of the annexed table are now classified within the combined nomenclature under the appropriate CN codes indicated in column 2 of the said table.
Article 2 
This Regulation shall enter into force on the 21st day after its publication in the Official Journal of the European Communities.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 22 October 1990.
For the Commission
Christiane SCRIVENER
Member of the Commission
ANNEX

Description of goods Classification CN code Reasons
(1) (2) (3)

1. A tomato based food preparation containing low quantities of visible pieces of tomatoes and of mushrooms, glucose syrup, vegetable oil, herbs and spices. The product is in the form of a sauce and is packaged for retail sale.
 2103 20 00 Classification is determined by the provisions of General Rules 1 and 6 for the interpretation of the combined nomenclature and the texts of CN codes 2103 and 2103 20 00.Because the product is presented as a sauce containing a low quantity of visible pieces of tomatoes and of mushrooms, it cannot be regarded as prepared vegetables of Chapter 20 of the CN (see HS explanatory notes, heading 21.03 A, 2nd paragraph)

2. 

 — starch ...
 44,9 % by weight of the dry product
 — fats ...
 4,9 % by weight of the dry product
 — proteins ...
 16,8 % by weight of the dry product (nitrogen content × 6,25).

The starch and protein content has been determined using the methods set out in Commission Directive 72/199/EEC of 27 April 1972, Annex I (1) and (2) (OJ No L 123, 29. 5. 1972 p. 6).

The fat and moisture content, has been determined using the methods set out in Commission Directive 71/393/EEC of 18 November 1971, Annex: Section 4 (method A) and Section 1, respectively. (OJ No L 279, 20. 12. 1971, p. 7)
 2309 90 51 Classification is determined by General Rules 1 and 6 for the interpretation of the combined nomenclature and by the wording of codes 2309, 2309 90 and 2309 90 51.

3. 

 — starch ...
 42,7 % by weight of the dry product
 — fats ...
 4,9 % by weight of the dry product
 — proteins ...
 13,5 % by weight of the dry product (nitrogen content x 6,5).

The starch and protein content has been determined using the methods set out in Commission Directive 72/199/EEC of 27 April 1972, Annex I (1) and (2) (OJ No L 123, 29. 5. 1972 p. 6).

The fat and moisture content, has been determined using the methods set out in Commission Directive 71/393/EEC of 18 November 1971, Annex: Section 4 (method A) and Section 1, respectively. (OJ No L 279, 20. 12. 1971, p. 7)
 2309 90 51 Classification is determined by the provisions of General Rules 1 and 6 for the interpretation of the combined nomenclature and the texts of CN codes 2309, 2309 90 and 2309 90 51.

4. 

 — starch ...
 44,8 % by weight of the dry product
 — fats ...
 4,2 % by weight of the dry product
 — proteins ....
 13,4 % by weight of the dry product (nitrogen content × 6,5).

The starch and protein content has been determined using the methods set out in Commission Directive 72/199/EEC of 27 April 1972, Annex I (1) and (2) (OJ No L 123, 29. 5. 1972 p. 6).

The fat and moisture content, has been determined using the methods set out in Commission Directive 71/393/EEC of 18 November 1971, Annex: Section 4 (method A) and Section 1, respectively. (OJ No L 279, 20. 12. 1971, p. 7)
 2309 90 51 Classification is determined by General Rules 1 and 6 for the interpretation of the combined nomenclature and by the wording of codes 2309, 2309 90 and 2309 90 51.