RESTRICTED MTN/DP/w/22/Add.4 GENERAL AGREEMENT ON 24. November 1976 TARIFFS AND TRADE Special Distribution

Multilateral Trade Negotiations Original: Spanish Group "Agriculture" Sub-Group on Dairy Products

IMPORT AND/OR EXPORT REGIME IN RESPECT OF CKEESE

In reply to the suggestion made in the proposal concerning the future work of the Sub-Group circulated as document MTN/DP/W/21, the information reproduced below has been received from the mission of Spain. MTN/DP/W/22/Add.4 Page 2

IMPORT REGIME IN RESPECT OF CHEESE IN SPAIN

Imports of cheese into Spain are liberalized.

Moreover, in 1971, in pursuance of Article XIX of the General Agreement, Spain entered into an agreement with the EEC and Switzerland, within GATT, concerning the observance of minimum prices, which is open to all countries that wish to subscribe to it.

Imports of these products are subject to application of the system of "regulatory duties".

The commercial régime, the general tariff duties, the bound duties under GATT and the regulatory duties in force on 1 October 1976 are summarized below.

Also given are the data for imports of cheese by Spain during the last four years, by type of cheese and origin. I. IMPORT REGIME IN RESPECT OP CHEESE IN SPAIN

Heading and RATES OP DUTY Commercial statistical Description régime GATT Nos. General binding

04.04 Cheese and curd: A. Emmenthaler, Gruyère, Sbrinz, Bergkase and Appenzell: 1. Of a. minimum fat content of 45$ by weight, in the dry matter, matured for at least 3 months and fulfilling the conditions stipulated in Note 1 below: (a) Whole cheeses,of a c.i.f. value of: 04.04.01 1. Ptas 15,522 or more but less than Ptas 17,150 per 100 kgs. net weight L (l) Ptas 4,361 30$ per 100 kgs. net 04.04.02 2. Ptas 17,150 or more per 100 kgs. net weight L (l) Ptas 3,602 3Q£ per 100 (b) Pieces packed in vacuum or in inert gas, kgs. net with rind on at least one side, of a weight exceeding 1 kg. and a c.i.f. value of: 04.04.03 1. Ptas 16,688 or more but less than Ptas 18,362 per 100 kgs. net weight L (]) Ptas 4,456 30$ per 100 pi kgs, net r/t 9 RATES OF DUTY Heading and Commercial Description statistical régime GATT General Nos. binding ro

04.04.04 2. Ptas 18,362 or more per 100 kgs. net weight L (1) Ptas 3,489 30^ p. per 100 kgs. net (c) Pieces packed in vacuum or in inert gas, with rind on at least one side, of a weight per packing of 1 kg. or less but more than 75 grs. and a c.i.f. value of: 04.04.05 !• Ptas 17,420 or more but less than Ptas 19,125 per 100 kgs. net weight L(l) Ptas 4,338 3C% per 100 kgs. net 04.04.06 2. Ptas 19,125 or more per 100 kgs. net weight L(l) Ptas 3,423 30# per 100 kgs. net 04.04.09 2. Other L(l) 45^ 45# 04.04.11 B. Glarus herb cheese (known as Schabziger), whether or not in powder form, made from skimmed milk and mixed with finely-ground herbs, fulfilling the conditions stipulated in Note 2 below L (1) 45^ 45# RATES OF DUTY Heading and Commercial Description statistical régime GATT General Nos. binding

C. Blue-veined cheese: 04.04.21 1. , fulfilling the conditions stipulated in Note 2 below L(l) 45$ 45$ 04.04.22 2. , Bleu de Causses, Bleu d'Auvergne, Bleu de Bresse, Fourme d'Arabert, Saingorlon, Edelpilzkaae, Bleufort, , Bleu du Jura, Bleu de Septmoncel, Danablu, Mycella and Blue Stilton, ful­ filling the conditions stipulated in Note 2 below and of a c.i.f. value of Ptas 13,338 or more per 100 kgs. net weight (1) 45$ 45$ 04.04.29 3. Other (1) 45$ 45$ D. Processed cheese: 1. Fulfilling the conditions in Note 1 below, in the blending of which only Emmenthaler, Gruyère and Appenzell have been used and v.'hich may contain, as an addition, Glarus herb cheese (known as Scliabzigor), put up in portions or slices, of a fat content in the dry matter: 04.04.51 (a) Not exceeding 48$ by weight in respect of the aggregate of portions or slices, and of a c.i.f. value of Ptas 14,385 or more per 100 kgs. net weight L (1) Ptas 4,316 30$ per 100 oq 2 kgs. net 04.04.32 (b) Not exceeding 48$ by weight in respect of > 5/6ths of the aggregate of portions or slices ro and not exceeding 56$ in respect of the L (1) Pta:; 4,316 30$ > remaining l/6th, and of a c.i.f. value of per 100 Ptas 14,385 or more per 100 kgs. net weight kgs , net RATES OP DITTY

Heading and Commercial „ , GATT statisticaitis l Description , , ' General Uos regime binding D-l 04.04.33 (c) Exceeding 48$ but not exceeding 56$ by weight in respect of the aggregate of portions or slices, and of a c.i.f. value of Ptas 14,637 or more per 100 legs, net weight L (l) Ptas 4,391 per 100 kgs. net 30$ 2. Other processed cheese, in portions or slices, fulfilling the conditions stipulated in Note 1 below, of a dry-matter content of 40$ or more by weight and a fat content in the dry matter: 04 .04.34 (a) Not exceeding 48$ by weight and of a c.i.f. value of Ptas 12,469 or more per 100 kgs. net weight L (1) 45$ 45$ 04.04.35 (b) Exceeding 48$ but not exceeding 63$ by weight and of a c.i.f. value of Ptas 12,713 or more per 100 kgs.net weight L (l) 45$ 45$ 04.04.36 (c) Exceeding 63$ but not exceeding 73$ by weight and of a c.i.f. value of Ptas 12,952 or mere per 100 kgs.net weight L (l) 45$ 45$ 04.04.39 3. other L (l) 45$ 45$ G. Other: 1. Of a fat content, by weight, not exceeding 40$, and a water content (in the non-fatty matter) (a) Not exceeding 47$ by weight: ^

RATES OF DUT*

Heading and Commercial General GATT statistical Description régime binding Nos. 04.04.81 1. Parmiggiano Reggiano, Grana, Padano, Pecorino and Fioresardo, whether or not grated or pow­ dered, fulfilling the conditions stipulated in Note 1 below, and of a c.i.f. value of Ptas Ij5,330 or more per 100 kgs. net weight L (1) 45^ 45# 02! .04.82 2. Other L (1) 45* (b) Exceeding !\'J% but not exceeding 72$ by weight: 04.04.03 1. Cheddar and Chester, fulfilling the conditions stipulated in Note 1 below and of a c.i.f. value of Ptas 12,304 or more per 100 kgs. net weight in the case of Cheddar that is Lo be processed, and Ptas 13,5"l or more per 100 kgs, net weight in other cases L (1) Wo 45# 04.04.84 2. Provolone, Asiago, Caciocavallo and Ragusano, fulfilling the conditions stipulated in Note 1 below and of a c.i.f. value of Ptas 13,278 por 100 kgs. net weight L (1) 45# 45# G-l-b:

04.04.85 3. Butterka's'e, Cantal, Edam, Pontal, Fontina, Gouda, Italico, Kernhem, Mimoleta, Saint-Nectaire, Saint-Paulin, Tilsit, Navarti, Danbo, Samsoe, Fynbo and Maribo, fulfilling the conditions stipulated in Note 1 below and of a c.i.f. value of Ptas 12,073 or more per 100 kgs.net weight for the EEC and Ptas 13,278 or more per 100 kgs. net weight for other countries L (1) (2) Ptas 5*975 per 100 kgs. net 45#

• • RATES OF DUTY Heading and Description statistical Commercial GATT c» *x) General Nos. régime binding

04.04.86 , , Taleggio, Murcilles, Coulommiers, I Carré de l'Est, Reblo hon, Pont l'Eveque, Neufchatel Limburger, Romadour, Herve, Harzerkâse, Brussels cheese, Stracchino, Crescenza, Robiola, Livarot, Mua" ter and Saint Marcellin, fulfilling the conditions stipulated in Note 2 below L(l) 45# 45£ 04 .04.87 Other cheeses of a water content, in the non- fatty matter, exceeoing 62$ and fulfilling the conditions stipulated in Note 1 below and of a c.i.f. value of Ptas 14,619 or more per 100 kgs. net weight L (1) 45# 04.04.88 Other L (1) 45# 45£ G-l: (c) Exceeding 72$ by weight and put up for retail sale in packings of a net capacity: 04.04.89 1. Not exceeding 500 grs. and fulfilling the conditions stipulated in Note 1 below and of a c.i.f. value of Ptas 14,619 or more per 100 kgs. net weight L (1) 45# 45# 04.04.90 2. Exceeding 500 grs. L (1) 45# 45# 04.04.91 Other L (1) 45# ^%

(1) Products rubject to regulatory duties. (2) Ptas 5,792 per 100 kgs. net weight as preferential duty for EEC countries L: Liberalized

^ MTN/DP/w/22/Add.4 Page 9

NOTES

NOTE 1; The classification of goods under this sub-heading shall be subject to the production of a certificate issued by competent bodies in the country of origin, recogrized by the Spanish authorities and in accordance with a form approved by those authorities. In the absence of such certificate, the goods shall be classified as to duty under one of the following sub-headings: 04.04-.A-2j 04.04.C-3j 04-.04.D-3; 04.04..G-l-(a)-2j 04.04.G-l-(b)-6; 04.04.G-l-(c)-2; O4..O4.G-2.

NOTE 2: The classification of goods under this sub-heading shall be subject to the production of a certificate issued by competent bodies in the country of origin, recognized by the Spanish authorities and in accordance with a form approved by those authorities. In the absence of such certificate, the goods shall be classified as to duty under one of the following sub-headings: O4.O4.C-3 ', 04.04.G-l-(b)-6 and O4.O4.G-2.

EXPLANATORY NOTES

(a) For the purposes of sub-heading O4.u4.A-l, the expression "whole cheeses" shall be taken to apply to whole cheeses of cylindrical shape covered by rind and having a net weight of:

- 6 to 8 kgs. (both weights inclusive) for Appenzell. - 60 to 130 kgs. (both weights inclusive) for Enmenthaler. - 20 to 45 kgs. (both weights inclusive) for Gruyère and Sbrinz. - 20 to 60 kgs. (both weights inclusive) for Bergka.se.

(b) For the purposes of sub-headings O4.O4.D-l and 04.04.D-2, processed cheese shall be deemed to be put up in portions or slices when they are:

- In circular or semi-circular boxes containing three or more but not more than twelve Individual portions, having an aggregate net weight not exceeding 250 grs., or containing a single portion having a net weight not exceeding 56 grs. - In circular or polygonal (i.e. other than squere or rectangular) boxes containing not less than twelve individual portions having an aggregate net weight of not less than 450 grs. but not exceeding 1,000 grs. - In the form of slices wrapped separately In aluminium foil, weighing not more than 30 grs. each. II. REGULATORY DUTIES IN EFFECT ON 1 OCTORER 1Q76 FOR IMPORTS OF CHEESE INTO SPAIN ^ 3 , • —— — ' p> F3 ___ m ^ Pesetas H »TJ Description Tariff Heading per 100 kg. ° s^ net wei^t w V. > Emmenthaler, Gruyère, Sbrinz, BergkSse and Appenzell: g; Of a minimum fat ontent of 45$, by weight, in the dry matter, * matured for at least 3 months anc< fulfilling the conditions stipulated in Note It Whole cheeses, of a c.i.f. value of: - 15,522 pesetas or more but less than 17,150 pesetas per 100 kg. net weight 04.04 A-l-a-1 100 - 17,150 pesetas or more per 100 kg. net weight 04.04 A-l-a-2 100 Pieces packed in vacuum or in inert gas, with rind on at least one side, of a weight exceeding 1 kg. and a c.i.f. value of: - 16,688 pesetas or more but less than 18,362 pesetas per 100 kg. net weight 04.04 A-l-b-1 100 - 18,362 pesetas or more per 100 kg. net weight 04.04 .A-l-b-2 100 Pieces packed in vacuum or in inert gas, with rind on at least one side, of a weight per packing of 1 kg. or less but more than 75 grs« and a c.i.f. value of: - 17,420 pesetas or more but less than 19,125 pesetas per 100 kg. net we ight 04.04 A-l-c-1 100 - 19,125 pesetas or more per 100 kg. net weight 04.04 A-l-c-2 100 Other 04.04 A-2 8,025 Glarus herb cheese (known as Schabziger), whether or not in powder form, made from skimmed milk and mixed with finely-ground herbs, fulfilling the conditions stipulated in Note 2 04.04 B Pesetas Description Tariff Heading per 100 kg. .«______„ ' " ' net weight

Blue-veined cheese: - Roquefort, fulfilling the conditions stipulated in Note 2 04.04 C-l 1 - Gorgonzola, Blue de Causses, Bleu d'Auvergne, Bleu de Bresse, Fourme d'Ambert, Saingorlon, EdelpilzkSse, Bleufort, Bleu de ff->x, Bleu du Jura, Bleu de Septmoncel, Danablu, Mycella and Blue Stilton, fulfilling the conditions stipulated in Note 2 below and of a c.i.f. value of 13,5^8 pesetas or more per 100 kg. net weight 04.04 0-2 100 Other '.'. '. 04.04 0-3 5.769 Processed cheese: Fulfilling the conditions in Note 1, in the blending of which only Emmenthaler, Gruyère and Appenzell have been used and which may contain, as an addition, Glarus herb cheese (known as Schabziger), put up in portions or slices, of a fat content, in the dry matter: -'Not exceeding 48$ by weight in respect of the aggregate of portions or slices, an \ of a c.i.f. value of 14,^05 pesetas or more per 100 kg. net weight 04.04 D-l-a 100 - Not exceeding 48$ by weight in respect of 5/Cths of the aggregate of portions or slices and not exceeding 56$ in respect of the remaining l/6th, and of a c.i.f. value of l4,j585 pesetas or more per 100 kg. net weight 04.04 D-l-b 100 - Exceeding 48$ but not exceeding 56$ by weight in respect of the PS aggregate of portions or slices, and of a c.i.f. value of * "^ 14,6j57 pesetas or more per 100 kg. net weight 04.04 D-l-c 100 P \_ Other processed cheese, in portions or slices, fulfilling the "j\5" conditions stipulated in Note 1, of a dry matter content of "X. 40$ or more by weight and a fat content in the dry matter: g; - Not exceeding 48$ by weight, and of a c.i.f. value of "*r 12,469 pesetas or more per 100 kg. net weight 04.04 D-2-a 100 hd n m Description Tariff Heading per 100 kg CD àM _____ net weight K

>IV ) Exceeding 4b# but not exceeding 63$ by weight, and of a c.i.f. v\v f value of 12,713 pesetas or more per 100 kg. net weight 04 .04 D-2-b 100 P- P. Exceeding LJjb but not exceeding "(j% by weight, and of a c.i.f. 4=- value of 12,952 pesetas or more per 100 kg. net weight 04.04 D-2-c 100

Other 04.04 D-3 , OÛ£ Curd 04.04 E 100 Goat's cheese fulfilling the conditions stipulated in Note 2 04.04 F 100 Other: Of a fat content by weight not exceeding 40>J and a water content (in the non-fatty matter) Not exceeding 47$ by weight: - Parmiggiano Reggiano, Grana, Padano, fceorino and Fioresardo, whether or not grated or powdered, fulfilling the conditions stipulated in Note 1, and of a c.i.f. value of 13,33$ pesetas or more per 100 kg. net weight 04.04 G-l-a-1 100

- Other 04.04 G-l-a-2 9,Y40 Exceeding 47/«> but not exceeding '[2% by we L ;ht: - Cheddar and Chester, fulfilling the conditions stipulated in Mote L, and of a c.i.f. value of 12,304 pesetas or more per 100 kg. net weight, in the case of Cheddar that is to be processed, and 13,5^1 pesetas or more per 100 kg. net weight in other cases 04.0^ G-l-b-1 100 - Frovolone, Asiago, Caciocavallo and Ragusano, fulfilling the condi­ tions stipulated in Note 1, and of a c.i.f. value of 13,278 pesetas per 100 kg. net weight 04.04 G-l-b-2 100 Pesetas Description Tariff Holding per 100 kg. _^^_ not weight - Butterkase, Cantal, Edan,Fontal, Fontina, Gouda, Italico, Kcrnhcra, Minoleta, Saint-Nectaire, Saint-Paulin, Tilsit, Havarti, Danbo, Saras oo, Fynbo and Mari bo fulfilling the conditions stipulated in Note 1 and of a c.i.f. value of 12,873 pesetas or raore per 100 kg. net weight for the EEC and 13,278 pesetas or nore per 100 kg. not not weight for other countries 04.04 G-l-b-3 100 - Canonbert, Brie, Taleggio, Marailles, Couloroniers, carré de l'Est, , Pont l'Evêque, Neufchatel, Linburger, Romdour, Hervé, Harzerkase, Brussels cheese, Stracchino, Crescenza, Robiola, Livarot, Munster and Saint Marcellin, fulfilling the conditions stipulated in Note 2 °^0^ G-l-b-4 1 - Other cheeses of a water content, in the non-fatty natter, exceeding A?tf and fulfilling the conditions stipulated in Note 1, raid of a ti't value of U,619 pesetas or raore per 100 kg. net weight 04.04 G-l-b-5 10 ) 04.04 G-l-b-6 13,304 - Other Exceeding 72^ by weight and put up for retell sale in packings of a net capacity: Not exceeding 500 grs. and fulfilling the conditions stipulated • if Note 1 and of a^ci.f. value of 14,619 pesetas or ^ore ^ ^.^ 100 per 100 kg. net weight 04.04 G-l-c-2 13,332 - Exceeding 500 grs 04.04 G-2 13,332 - Other TJ tfQ S3 CD \

ro ; )

1 • • -d S

ffq 3 £> I a. III'. • STATISTICS OF IMPORTS OF CHEESE BY SPAIN IN RECENT YEARS (in metric tons)

Type of COUNTRY OP OR I O I N Total for cheese Year countries TOTAL EEC Switzerland Austria Finland Hungary Norway indicated

1972 '6.272 393 911 . . 235 . . . . . 1B6 . 125 e.i72 8.4C4 Total for 1973 6.798 • 879 773 334 215 211 9.'23 5 9.329 all cheeses • 1974 9.478 1.103 973 413 150 150 12.267 12.430 1975 9.720 1.025 1.115 431 20 143 12.454 12.710 Emmenthaler, 1972 416 364 472 43 1 1.311 1 .379 Qruyere, 1973 457 823 280 16 2 1.533 1.596 Sbrinz, etc. (1) 19/4 505 1.035 «70 63 — 5 2.033 2.122 1975 519 972 445 • 4 2 1 1 .979 2.017 1972 512 136 7 703 710 Blue-veined 19 73 603 174 11 7£8 791 cheeses (2) 1974 841 — 144 44 — — 1.029 1.03! 1975 1.016 162 55 1.233 1.241

Processed 19 72 390 24 55 190 91 750 866 42 125 1.033 cheeses (3) 19/3 4d2 56 230 935 1974 557 57- • • • • 124 257 ...... 113 1. 108 1.225 19/5 701 43 74 297 94 1.209 1 .219 lc72 2.692- 117 27 29 3.065 3.C?1 Edam, Qouda, Tilsit, etc. CO .19 73 2.GOO ' 154 1 — 60 3.016 3.02! 19/4 4.373 1/8 8 18 4.577 1975 4.350 279 29 33 4.691 4.678 1972 254 254 25 4 CameraDert, K/3 237 12 249 251 etc, (5) 1 ,74 232 2 — 3 23 7 23 7 1775 2S6 — 9 1 296 !'6

(') Tariff headingsi (2) Tariff headings: (3)Tariff headings: (4) Tariff headings: (5) Tariff headings : 04.1^.01 04.04.21 04.04.31 04.04.85 04.04.86 04.C4.02 04.04.22 04.04.32 04.^4.03 04.04.29 04.04.33 04.C4.04 04.04.34 04.04.05 04.04.35 04.C4.06 04.04.36 C4 . o \ . o*>