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STANDARD QUALITY OF RICE AND SUGAR AS REFERRED TO IN ARTICLE 1a OF REGULATION (EU) No 1370/2013 () A. Standard quality for paddy rice Paddy rice of standard quality shall:

(a) be of sound, fair and marketable quality, free of odour;

(b) contain a moisture content of maximum 13 %;

(c) have a yield of wholly milled rice 63 % by weight in whole grains (with a tolerance of 3 % of clipped grains) of which a percentage by weight of wholly milled rice grains which are not of unimpaired quality: B. Standard qualities for sugar ————— II. Standard quality for white sugar 1. White sugar of the standard quality shall have the following characteristics:

(a) sound, fair and marketable quality; dry, in homogeneous granulated crystals, free-flowing;

(b) minimum polarisation: 99,7;

(c) maximum moisture content: 0,06 %;

(d) maximum invert sugar content: 0,04 %;

(e) the number of points determined under point 2 not exceeding a total of 22, nor:

— 15 for the ash content,

— 9 for the colour type, determined using the method of the Brunswick Institute of Agricultural Technology ("the Brunswick method"),

— 6 for the colouring of the solution, determined using the method of the International Commission for Uniform Methods of Sugar Analysis ("the ICUMSA method").

2. One point shall correspond to:

(a) 0,0018 % of ash content determined using the ICUMSA method at 28o Brix;

(b) 0,5 units of colour type determined using the Brunswick method;

(c) 7,5 units of colouring of the solution determined using the ICUMSA method.

3. The methods for determining the factors referred to in point 1 shall be those used for determining those factors under the intervention measures. III. Standard quality for raw sugar 1. Raw sugar of the standard quality shall be sugar with a yield in white sugar of 92 %.

2. The yield of raw beet sugar shall be calculated by subtracting from the degree of polarisation of that sugar:

(a) its percentage ash content multiplied by four;

(b) its percentage invert sugar content multiplied by two;

(c) the number 1.

3. The yield of raw cane sugar shall be calculated by subtracting 100 from the degree of polarisation of that sugar multiplied by two.