AGREEMENTS
in the form of Exchanges of Letters Between the European Economic Community and the Swiss Confederation concerning agriculture and fisheries
Exchange of Letters No I
ANNEX
Swiss Customs Tariff heading No |
Description |
Duties in SwF/100 kg gross |
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Normal rate |
Rate applicable to the Community |
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08.02 |
|
Citrus fruit, fresh or dried: |
|
|
20 |
— Lemons |
2 |
free |
|
08.05 |
|
Nuts other than those falling within heading No 08.01, fresh or dried, shelled or not: |
|
|
10 |
— Almonds |
1,5 |
free |
|
16.04 |
ex 24 |
Sardines (pilchards) |
20 |
free |
20.02 |
|
Vegetables prepared or preserved otherwise than by vinegar or acetic acid: |
|
|
— Other, in containers of: |
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— more than 5 kg |
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ex 22 |
— Olives |
42 |
free |
|
— 5 kg or less |
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ex 33 |
— Olives |
55 |
free |
Exchange of Letters No 2
Exchange of Letters No 3
Description |
Import duty (ECU/100 kg net weight) or % ad valorum |
Quantity (tonnes) |
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1986 |
1987 |
1988 |
1989 |
||
— Emmentaler, Gruyère, Sbrinz, Appenzell, Vacherin fribourgeois and Tête de moine, not grated or powdered, of a minimum fat content of 45 % by weight in the dry matter, matured for at least two months in the case of Vacherin fribourgeois and at least three month for the others, falling within subheading 04.04 A of the Common Customs Tariff: |
|
1 844 |
2 121 |
2 439 |
2 805 |
— whole cheeses of the conventional flat cylindrical shape, of a free-at-frontier value to be determined |
18,13 |
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— pieces packed in vacuum or in inert gas, with rind on at least on side, of a net weight of not less than 1 kg but less than 5 kg, of a free-at-frontier value to be determined |
18,13 |
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— Emmentaler, Gruyère, Sbrinz, Appenzell, Vacherin fribourgeois and Tête de moine, not grated or powdered, of a minimum fat content of 45 % by weight, in the dry matter, matured for at least two months in the case of the Vacherin fribourgeois and at least three months for the others, falling within subheading 04.04 A of the Common Customs Tariff: |
|
||||
— whole cheeses of the conventional flat cylindrical shape with rind, of a free-at-frontier value to be determined |
9,07 |
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— pieces packed in vacuum or in inert gas, with rind on at least one side, of a net weight of not less than 1 kg; and of a free-at-frontier value to be determined |
9.07 |
||||
— pieces packed in vacuum or inert gas, of not less than 450 g, and of a free-at- frontier value to be determined |
9,07 |
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— Glarus herb cheese (known as ‘Schabziger’), made from skimmed milk and mixed with finely-ground herbs, falling within subheading 04.04 B of the Common Customs Tariff |
6 % |
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— Tilsit, of a fat content, by weight, in the dry matter, not exceeding 48 %, falling within subheading 04.04 E1 b) 2 of the Common Customs Tariff |
levy |
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— Tilsit, of a fat content, by weight, in the dry matter, exceeding 48 %, falling within subheading 04.04 E1 b) 2 of the Common Customs Tariff |
levy |
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— Processed cheese, not grated or powdered, the blending of which only Emmentaler, Gruyère and Appenzell have been used and which may contain as an addition, Glarus herb cheese (known as ‘Schabziger’), put up for retail sale, of a free-at-frontier value to be determined, and of a fat content, by weight, in the dry matter, not exceeding 56 %, falling within subheading 04.04 D of the Common Customs Tariff |
36,27 |
96 |
110 |
127 |
146 |
Description |
Import duty (ECU/100 kg net weight) or % ad valorum |
Quantity (tonnes) |
|||
1986 |
1987 |
1988 |
1989 |
||
— Emmentaler, Gruyère, Sbrinz, Appenzell, Vacherin, fribourgeois and Tête de moine, not grated or powdered, of a minimum fat content, of 45 % by weight in the dry matter, matured for at least two months in the case of Vacherin fribourgeois and at least three months for the others, falling within subheading 04.04 A of the Common Customs Tariff: |
|
50 |
58 |
66 |
76 |
— whole cheeses of the conventional flat cylindrical shape, of a free-at-frontier value to be determined |
9,07 |
||||
— pieces packed in vacuum or in inert gas, with rind on at least one side, of a net weight of not less than 1 kg but less than 5 kg, of a free-at-frontier value to be determined |
9,07 |
||||
— pieces packed in vacuum or in inert gas, of not less than 450 g, and of a free-at-frontier value to be determined |
9,07 |
||||
— Processed cheese, not grated or powdered, the blending of which only Emmentaler, Gruyère and Appenzell have been used and which may contain, as an addition, Glarus herb cheese (known as ‘Schabziger’), put up for retail sale, of a free-at-frontier value to be determined, and of a fat content, by weight, in the dry matter, not exceeding 56 %, falling within subheading 04.04 D of the Common Customs Tariff |
36,27 |
85 |
98 |
113 |
130 |
Description |
Import duty (ECU/100 kg net weight) or % ad valorum |
Quantity (tonnes) |
|||
1986 |
1987 |
1988 |
1989 |
||
— Emmentaler, Gruyère, Sbrinz, Appenzell, Vacherin fribourgeois and Tête de moine, not grated or powdered, of a minimum fat content of 45 % by weight in the dry matter, matured for at least two months in the case of Vacherin fribourgeois and at least three month for the others, falling within subheading 04.04 A of the Common Customs Tariff: |
|
1 844 |
2 121 |
2 439 |
2 805 |
— whole cheeses of the conventional flat cylindrical shape, of a free-at-frontier value to be determined |
18,13 |
||||
— pieces packed in vacuum or in inert gas, with rind on at least on side, of a net weight of not less than 1 kg but less than 5 kg, of a free-at-frontier value to be determined |
18,13 |
||||
— Emmentaler, Gruyère, Sbrinz, Appenzell, Vacherin fribourgeois and Tête de moine, not grated or powdered, of a minimum fat content of 45 % by weight, in the dry matter, matured for at least two months in the case of the Vacherin fribourgeois and at least three months for the others, falling within subheading 04.04 A of the Common Customs Tariff: |
|
||||
— whole cheeses of the conventional flat cylindrical shape with rind, of a free-at-frontier value to be determined |
9,07 |
||||
— pieces packed in vacuum or in inert gas, with rind on at least one side, of a net weight of not less than 1 kg and of a free-at-frontier value to be determined |
9.07 |
||||
— pieces packed in vacuum or inert gas, of not less than 450 g, and of a free-at- frontier value to be determined |
9,07 |
||||
— Glarus herb cheese (known as ‘Schabziger’), made from skimmed milk and mixed with finely-ground herbs, falling within subheading 04.04 B of the Common Customs Tariff |
6 % |
||||
— Tilsit, of a fat content, by weight, in the dry matter, not exceeding 48 %, falling within subheading 04.04 E 1 b) 2 of the Common Customs Tariff |
levy |
||||
— Tilsit, of a fat content, by weight, in the dry matter, exceeding 48 %, falling within subheading 04.04 E 1 b) 2 of the Common Customs Tariff |
levy |
||||
— Processed cheese, not grated or powdered, the blending of which only Emmentaler, Gruyère and Appenzell have been used and which may contain as an addition, Glarus herb cheese (known as ‘Schabziger’), put up for retail sale, of a free-at-frontier value to be determined, and of a fat content, by weight, in the dry matter, not exceeding 56 %, falling within subheading 04.04 D of the Common Customs Tariff |
36,27 |
96 |
110 |
127 |
146 |
Description |
Import duty (ECU/100 kg net weight) or % ad valorum |
Quantity (tonnes) |
|||
1986 |
1987 |
1988 |
1989 |
||
— Emmentaler, Gruyère, Sbrinz, Appenzell, Vacherin, fribourgeois and Tête de moine, not grated or powdered, of a minimum fat content, of 45 % by weight in the dry matter, matured for at least two months in the case of Vacherin fribourgeois and at least three months for the others, falling within subheading 04.04 A of the Common Customs Tariff: |
|
50 |
58 |
66 |
76 |
— whole cheeses of the conventional flat cylindrical shape, of a free-at-frontier value to be determined |
9,07 |
||||
— pieces packed in vacuum or in inert gas, with rind on at least one side, of a net weight of not less than 1 kg but less than 5 kg, of a free-at-frontier value to be determined |
9,07 |
||||
— pieces packed in vacuum or in inert gas, of not less than 450 g, and of a free-at-frontier value to be determined |
9,07 |
||||
— Processed cheese, not grated or powdered, the blending of which only Emmentaler, Gruyère and Appenzell have been used and which may contain, as an addition, Glarus herb cheese (known as ‘Schabziger’), put up for retail sale, of a free-at-frontier value to be determined, and of a fat content, by weight, in the dry matter, not exceeding 56 %, falling within subheading 04.04 D of the Common Customs Tariff |
36,27 |
85 |
98 |
113 |
130 |
Exchange of Letters No 4
Exchange of letters No 5
CCT heading No |
Description of product |
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03.01 |
Fish, fresh (live or dead), chilled or frozen:
|
CCT heading No |
Description of product |
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03.01 |
Fish, fresh (live or dead), chilled or frozen:
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