29. 7. 89 Official Journal of the European Communities No L 220/49 COMMISSION - REGULATION (EEC) No 2318/89 of 28 July 1989 amending Regulation (EEC) No 1764/86 on minimum quality requirements for tomato-based products eligible for production aid THE COMMISSION OF THE EUROPEAN COMMUNITIES, Having regard to the Treaty establishing the European Economic Community, Having regard to Council Regulation (EEC) No 426/86 of 24 February-1986 on the common organization of the market in products processed from fruit and vegetables ('), as last amended by Regulation (EEC) No 1125/89 (3, and - in particular Article 6 (4) thereof, Whereas unpeeled tomatoes, whole or non-whole (crush or pizza sauce), of CN subheading ex-2002 10 were included in the list of products eligiblé for production aid contained in Annex I, Part ‘A, of Regulation (EEC) No 426/86 by Council Regulation (EEC) No 1125/89; whereas minimum quality standards should therefore also be defined for the products in question, based on traditional and fair-manufacturing processes ; whereas the qualitative requirements laid down by this Regulation constitute supplementary rules for the application of the production aid scheme further to the provisions adopted by Commission Regulation (EEC) No 159%/84 of 5 June 1984 laying down rules for the application of the system of production aid for products processed from fruit and vegetables (°) ; as last amended by Regulation (EEC) No 2260/89 (%); Whereas it is necessary to amend Commission Regulation (EEC) No 1764/86 (); Whereas the measures provided for in this Regulation are in accordance - with the opinion of-the Management Committee for Products Processed from Fruit and Vegetables, HAS ADOPTED THIS REGULATION : Article 1 Regulation (EEC) No 1764/86 is hereby amended as follows : 1. Title 1 is replaced by the- following : ‘TITLE 1 Requirements for peeled and unpeeled tomatoes Article 3 - For the purposes of this Title, “peeled tomatoes” means : () OJ No L 49, 27. 2. 1986, p. 1. () OJ No L 118, 29. 4. 1989, p. 29. () OJ No L 152, 8. 6. 1984, p. 16. () OJ No L 216, 27. 7. 1989, p. 46. () OJ No L 153, 7. 6. 1986, p. 1. — peeled frozen tomatoes, whole or non-whole, and — peeled preserved- tomatoes, whole or non-whole, as defined in Article 1 of Regulation (EEC) No 1599/84 ; “unpeeled tomatoes” means : unpeeled preserved tomatoes, whole or non-whole, as defined in Article 1 of the abovementioned Regulation. Article 4 1.  Only the following ingredients may be added to peeled or unpeeled tomatoes : — water, — tomato juice, — tomato concentrate, — common salt (sodium chloride), — natural spices, aromatic herbs and their extracts, and - natural aromas. As additives in the manufacture of peeled or unpeeled tomatoes only citric acid (E 330) and calcium chloride (509) may be used. 2.  The quantity of added common salt must not exceed 3% of the net weight. and when calcium chloride is added, total calciim-ion content must not exceed 0,045 % in whole style and 0,080 % in non-whole style. When determining the quantity of added .common salt, the natural content of chlorides shall be considered as equal to 2 % of the dry weight content. 3. Added tomato -juice and ‘tomato concentrate shall meet the minimum requirements laid down in Title II. Article 5 1. Peeled and unpeeled tomatoes shall be free from flavours .and odours foreign to the product and : their colour shall be characteristic for the variety used, properly processed. 2. Pecled tomatoes shall be virtually free from peel. The peel of unpeeled tomatoes shall be virtually intact. Whole peeled and unpeeled tomatoes shall also be virtually free from blemished units.