ANNEX II
DEFINITIONS OF RAW MATERIALS
For the purposes of this Directive, the following definitions shall apply:
1. Fruit
All fruits. For the purposes of this Directive, tomatoes are not regarded as fruit.
2. Fruit purée
The fermentable but unfermented product obtained by sieving the edible part of whole or peeled fruit without removing the juice.
3. Concentrated fruit purée
The product obtained from fruit purée by the physical removal of a specific proportion of its water content.
4. Sugars
For the production of:
(a) fruit nectars:
- sugars as defined by Council Directive 2001/111/EC of 20 December 2001 relating to certain sugars intended for human consumption(1),
- fructose syrup,
- sugars derived from fruits;
(b) fruit juice from concentrate:
- sugars as defined by Directive 2001/111/EC,
- fructose syrup;
(c) fruit juices: the sugars listed in (b) containing less than 2 % water.
5. Honey:
The product defined by Council Directive 2001/110/EC of 20 December 2001 relating to honey(2).
6. Pulp or cells
The products obtained from the edible parts of fruit of the same kind without removing the juice. Furthermore, for citrus fruit, pulp or cells are the juice sacs obtained from the endocarp.
(1) See page 53 of this Official Journal.
(2) See page 47 of this Official Journal.