RS 0.632.290.15 Exchange of letters of 5 February 1981 between Switzerland and the European Economic Community concerning the mutual exchanges of certain agricultural products and processed agricultural products (Agricultural negotiations of 1980)

Original Language Title: RS 0.632.290.15 Echange de lettres du 5 février 1981 entre la Suisse et la Communauté économique européenne concernant les échanges mutuels de certains produits agricoles et produits agricoles transformés (Négociations agricoles de 1980)

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0.632.290.15 Exchange of letters of 5 February 1981

Between Switzerland and the European Economic Community on the mutual exchanges of certain agricultural products and processed agricultural products

(Agricultural negotiations, 1980)

Approved by the Federal Assembly on December 17, 1980 ¹

Original text

Commission	Brussels, 5 February 1981
Of the European Communities

	H.E. Mr. Pierre Cuenoud
	Ambassador of Switzerland
	To the European Communities

Ambassador,

I have the honour to acknowledge receipt of your letter which reads as follows:

" I have the honour to refer to the negotiations between Switzerland and the Community on the regime applicable to the mutual exchange of certain agricultural products and processed agricultural products.
I
I confirm to you that the Swiss authorities reserve the right to collect, in the future, mobile elements on imports which take account of the differences in the cost of agricultural products incorporated in the goods covered by the List below:

	Swiss Customs Tariff No. ² (State 1980)	Description of Goods


	1704.		Sugar confectionery:
		30 to 54	-Other (that is unsweetened, flavoured or presented in tablets, tablets, etc. and chewing gum)

	1806.	10 to 30	Chocolate and other food preparations containing cocoa

	1902.		Preparations for the feeding of children or for dietetic or culinary purposes, based on meal, meal, starch or malt extract, whether or not containing cocoa in a proportion less than 50 % by weight:

	Swiss Customs Tariff No. (State 1980)	Description of Goods


		20 to 70	-other than preparations in which potato flour predominates, even in the form of semolina, flakes, etc., and preparations containing powdered milk.

	1903.	01	Pasta.

	1907.		Dwarts, sea biscuits and other ordinary bakery products, without added sugar, honey, eggs, fat, cheese or fruit:
		10	-not presented in sales packaging
		20 to 30	-presented in sales packages of all kinds.

	1908.		Products of fine bakery, pastry and biscuits, whether or not containing cocoa in all proportions:
		10 to 16	-not sweetened, cocoa or chocolate
		20 to 76	-other

	2107.		Food preparations not elsewhere specified or included:
		26	-children's food
		30	-Edible ice cream (ice cream and similar)

	2904.		Acyclic alcohols and their halogenated, sulphonated, nitrated, nitrosated derivatives:
		50	-sorbite
		58	-mannan

	3819.		Chemicals and preparations of the chemical or allied industries (including those consisting of mixtures of natural products), not elsewhere specified or included; waste products of the chemical industries or industries Related, not elsewhere specified or included:
Ex		20	-plaster and plaster preparations, for dentistry; pharmaceutical preparations; preparations for food industries:
			--- sorbite other than the sorbite of n ^O 2904
Ex		50	-Other:
			--- sorbite other than the sorbite of n ^O 2904

Table II-Switzerland of Protocol No. ^O 2 of the Agreement between the Swiss Confederation and the European Economic Community of 22 July 1972 ³ Will be modified accordingly.
I also confirm the information provided at the expert level on how the Swiss authorities calculate the mobile elements.
I am also able to confirm to you that the Swiss authorities, by calculating the mobile elements in francs per gross quintal, are ready to change the single flat-rate tare applied in this calculation in cases where it turns out that The application of this tare value leads to significant overcompensation of the differences in agricultural costs.
II
I would like to inform you that, as a result of the above negotiations, Switzerland will introduce, in addition to the measures which are the subject of the other exchange of letters of today ^*4 , new consolidated customs duties for the following positions:

Swiss Customs Tariff No. (State 1980)	Description of Goods		Consolidated rate of duty Fr. Per 100 kg gross

0.701.30		Onions, Edible Onions		2.90

Ex 0701.52		Peppers, of 1. 11. At 31. 3		7.-

Ex 0701.74		Owl-flowers		7.-

0802.20		Lemons		2.-

Ex 0805.20		Common nuts		4.-

0910.32		Epices other than thyme, laurel and saffron, worked		20.-

1206.01		Houblon		1.50

1303.22		Vegetable saps and extracts other than opium, liquorice and manna		8.-

Ex 1303.60		Flours of cotyledons of seeds of locust beans or guarated seeds, even slightly modified by chemical treatment to stabilize their mucilaginous properties, for technical purposes		1.-

1510.		Industrial fatty acids, acid oils from refining, industrial fatty alcohols:
10		-stearin		5.-
20		-other		-.50

1511.		Glycerine, including glycerine waters and leachate:
14		-distilled		7.-

1602.		Other preparations and preserves of meat or offal:
Ex 10		-based on liver of goose		84.-

1702.18		Chemically pure Glucose		16.-

Ex 1702.20		Lactose		17.-

1805.01		Cocoa powder, unsweetened		28.-

2006.		Fruit otherwise prepared or preserved, with or without added sugar or alcohol:
Ex 30		-nuts (including peanuts)		15.-


Ex 2102.10		Extracts or essences of coffee and preparations based on these extracts or essences		260.-


				Per degree and per 100 kg gross
2209.22		Whisky and gin in drums		-.70

				Per 100 kg gross
2209.32		Whisky and gin in bottles		60.-

Please confirm your agreement with the contents of this letter."

I can confirm on behalf of the European Economic Community my agreement on the content of this letter.

Accept, Sir, the assurance of my high regard.

Annex 1

Concessions relating to cheese "Vacherin fribourgeois" and "Head of Moine"

Insertion in subheading 0404 A of the TDC of the cheeses known as "Vacherin fribourgeois" and "Head of Moine", the characteristics of which are shown below:

I. Vacherin fribourgeois

A.: Appellation of origin
Vacherin fribourgeois.
B.: Production Region
Canton of Fribourg.
C.: Manufacturing and Processing
Vacherin fribourgeois is made from raw or pasteurized cheese milk by the addition of cultures of lactic acid bacteria and coagulants. The curd is heated to a minimum of 320 °C and then pressed. In order for a morge to form during maturation, the cheese is regularly treated with Brevibacterium lines and salt water.
D.: Additives
Calcium chloride in the case of pasteurized milk.
E.: Maturity
Vacherin fribourgeois is ready for consumption when it is at least 60 days old.
F.: Description

	Shape and appearance:	Yellow to brown to brown crust, morge-coated
	Height:	6-9 cm
	Diameter:	30-40 cm
	Weight:	6-10 kg
	Opening:	In general rare, irregular shape
	Pasta:	Suitable for cutting, clear-yellow ivory
	Taste:	Sweet, raised when the cheese is more mature.

G.: Composition

Fat content:	-	At least 45 % fat in dry extract (MGHGs)
	-	At least 23 % fat in cheese

Consistency:	-	Semi-hard: water content in cheese degreased 63-66 % (TEFD)
	-	Maximum water content of 48 %, i.e. minimum dry extract content of 52 %.

II. Head of Moine

A.: Appellation of origin
Head of Moine (Bellelay).
B.: Production Regions
Districts of Franches-Mountains, Moutier, Courtelary and Porrentruy.
C.: Manufacturing and Processing
The Head of Moine is produced using raw cheese milk and cultures of lactic acid bacteria and coagulants. The curd is heated to a temperature of at least 43 ° C and pressed. In order for a morge to form during maturation, the cheese is treated regularly with Brevibacterium linens, water and, where appropriate, salt water.
D.: Addendum
None.
E.: Maturity
The Head of Moine is ready for consumption when he is at least 90 days old.
F.: Description

	Shape and appearance:	Cylindrical grind with a red brown dry crust
	Height:	65-100 % of diameter
	Diameter:	8-20 cm
	Weight:	0.7-4 kg
	Opening:	1-8 mm, rather rare, small sparse splits
	Pasta:	Fine, suitable for scraping and cutting, from ivory to light yellow.
	Taste:	Pure and corsed, reading when the cheese is more ripe.

G.: Composition

Fat content:	-	At least 51 % fat in dry extract (MGHGs)
	-	At least 30 % fat in cheese

Consistency:	-	Semi-hard: water content in cheese degreased 55-62 % (TEFD)
	-	Maximum water content of 40 %, i.e. minimum dry extract content of 60 %.

Amendment of the EEC concession on the Emmental, etc., in pieces

Annex 2

Current consolidation status	New Consolidation Label	Differences between the current and the new consolidation
		Weight of Pieces	Current ECU prices	New price in ECU	Changes


04.04 Fromages et caillebotte: Ex A. Emmental, Gruyère, Sbrinz and Appenzell:

I. A minimum fat content of 45 %, by weight of the dry matter, of a maturation of at least three months:

(b) In pieces packed in vacuum or inert gas:	(b) In pieces packed in vacuum or inert gas:

1. Carrying the crust on one side at least, of a net weight:	1. Carrying the crust on one side at least, of a net weight:

(bb) equal to or greater than 450 gr and a landed value equal to or greater than 342.81 ECU per 100 kg net weight	(bb) equal to or greater than 1 kg and a landed value equal to or greater than 333.14 ECU per 100 kg net weight	450 to 999 gr	342.81	333.14	Exclusion from the grant Adjustment of the price linked to the modification of the weight (reduction of 9.67 ECU)

2. Other, of a net weight equal to or greater than 75 gr and less than or equal to 250 gr and a value of free border equal to or greater than 366.99 ECU per 100 kg net weight	2. Other, of a net weight equal to or less than 450 gr and of a value FOB equal to or greater than 366.99 ECU per 100 kg net weight	0 to 75 gr 250 to 450 gr		366.99 366.99	Inclusion in the lease Inclusion in the lease

Swiss Mission

Brussels, 5 February 1981

To the European Communities

Mr. Claude Villain

Director General of Agriculture

Commission

Of the European Communities

Mr. Director General,

I have the honour to acknowledge receipt of your letter which reads as follows:

" I am referring to the various discussions we had about the trade in dairy products between Switzerland and the Community, in particular the exchange of letters of this day, concerning the Emmental, etc., in pieces, Vacherin fribourgeois and the Head of Moine.
The Community expects that exports of the aforementioned cheese from Switzerland to the Community shall be established at reasonable quantitative levels. If that were not the case, the Community reserves the right to adopt the necessary measures in consultation with Switzerland.
I would be grateful if you would confirm your agreement on the content of this letter."

I can confirm on behalf of the Swiss Confederation my agreement on the content of this letter.

Please accept, Sir, the assurance of my high regard.

Status on 30 July 2008