Traduction de «teneur en sucre résiduel » (Français → Anglais) :

38. Calls on the Commission to put in place or modify the annexes to Council Directive 2001/110/EC (Honey Directive) in order to improve the standards of EU production by establishing clear legal definitions for all apicultural products, including honey varieties, and defining the important parameters of the quality of honey, such as proline and saccharase content, low level of HMF or humidity, and adulteration (such as the glycerine content, sugar isotope ratio (C13/C14), pollen spectrum and aroma and sugar content of honey); calls for support for research into effective methods of detecting adulteration of honey; calls on the Comm ...[+++]ission to ensure that monitoring of the natural properties of honey which applies to European products also applies to products from third countries;

38. Calls on the Commission to put in place or modify the annexes to Council Directive 2001/110/EC (Honey Directive) in order to improve the standards of EU production by establishing clear legal definitions for all apicultural products, including honey varieties, and defining the important parameters of the quality of honey, such as proline and saccharase content, low level of HMF or humidity, and adulteration (such as the glycerine content, sugar isotope ratio (C13/C14), pollen spectrum and aroma and sugar content of honey); calls for support for research into effective methods of detecting adulteration of honey; calls on the Comm ...[+++]ission to ensure that monitoring of the natural properties of honey which applies to European products also applies to products from third countries;

38. Calls on the Commission to put in place or modify the annexes to Directive 2001/110/EC (Honey Directive) in order to improve the standards of EU production by establishing clear legal definitions for all apicultural products, including honey varieties, and defining the important parameters of the quality of honey, such as proline and saccharase content, low level of HMF or humidity, and adulteration (such as the glycerine content, sugar isotope ratio (C13/C14), pollen spectrum and aroma and sugar content of honey); calls for support for research into effective methods of detecting adulteration of honey; calls on the Comm ...[+++]ission to ensure that monitoring of the natural properties of honey which applies to European products also applies to products from third countries;

Under current law, in the case of sparkling wine it is compulsory to indicate the nature of the product and, therefore, the residual sugar content.

4. For the quantities of sugar beet corresponding to the quantities of industrial sugar, the sugar undertaking concerned shall be required to pay at least the price set by agreements within the trade, bearing in mind the added value of the sugar concerned, the relationship between the institutional sugar prices and quota beet after the restructuring period, and the conventional yield of 130 kg per tonne of beet with 16% sugar content.

So we've been hit in two ways: one, through quotas that have restricted access for sugar-containing products that are very high in sugar content, and if you'll recall, I mentioned that 80% of our production goes to food manufacturers to produce those products; and two, by refined sugar itself.