Food and drink

Eggs and poultry

Poultrymeat market regulations

See also:

Common organisation of the market in poultrymeat

Regulation (EEC) 2777/75 (as amended), establishes the Common Agriculture Policy (CAP) regime for the following:

  • live poultry (see also hatching eggs and chicks regulations)
  • poultrymeat and edible offal, fresh, frozen or chilled (Customs Nomenclature 0207) and prepared or preserved poultrymeat (Customs Nomenclature 1602 31, 1602 32 & 1602 39)
  • poultry livers under Customs Nomenclature 0207, 0210 and 1602 (but not 0207 31, 0207 3990 & 0207 50)
  • poultry fat, rendered and unrendered (Customs Nomenclature 0209 0090 and 1501)

The EC regime is essentially a light one without price support mechanisms such as intervention buying. In consequence, EU market prices closely reflect the supply and demand situation.

The Regulation established the Eggs & Poultry Management Committee and permits the Council of Ministers to introduce regulations to:

The text of the Regulation is available on the Europa website.

Marketing standards for poultrymeat

Council Regulation (EEC) No. 1906/90 and Commission Regulation (EC) No. 1538/91 (both as amended) prescribe minimum harmonised standards to facilitate trade and to ensure EU consumers are provided with good quality fresh and frozen poultrymeat produced to a common standard.

Commission Regulation (EC) No. 81/2006 (which amends Commission Regulation (EC) No. 1538/91) was adopted in January 2006 following concerns about avian influenza. It introduces a derogation which applies when restrictions are adopted under Community law requiring poultry to be housed to protect public and animal health. It is automatic and applies from when such a restriction is in place. It lasts while the restriction is in place up to a maximum period of 12 weeks. During that period it enables the free-range marketing status of poultrymeat to be maintained.

Further information on avian influenza and related restrictions.

Regulations 1906/90 and 1538/91 and their amending regulations cover the following areas:

  • grading by quality (ie Class A Class B)
  • condition of presentation
  • labelling
  • extraneous water content
  • weight classification
  • Special Marketing Term criteria which must be met before certain claims about types of farming can be made (e.g. free range, barn, etc)

The texts of all the regulations amending Council Regulation 1906/90 and Commission Regulation 1538/91 are available on the Europa website.

The most recent amendment to Council Regulation 1906/90 and Commission Regulation 1538/91 is Commission Regulation 1321/2002 (see link below - full reference OJ L194/17 of 23-07-02).

UK legislation on marketing standards for poultrymeat

English regulations are now being drawn up to include marketing standards for eggs and poultrymeat. We are due to consult shortly, and the consultation exercise will be posted on our website accordingly. In the meantime, local authorities will be able to take action against marketing standards infringements under existing trades description and food labelling legislation. The marketing standards have been directly applicable in all Member States since 1991, and it is understood that they are being complied with by common consent by the UK poultrymeat industry. This is the situation in many other member states also.

The weight classification requirements of the marketing standards will be implemented by the Department of Trade Industry under general weights and measures legislation.

Guidance on Marketing Standards for Poultrymeat
DRAFT Enforcement Guide to EC Poultrymeat marketing Standards Regulations Adobe Acrobat PDF logo (200 KB) was issued in preparation for full enforcement of the Marketing Standards back in August 1999, and appears here for reference purposes only. Note: Several of the Regulations and Directives quoted will have subsequently been updated.

The Poultrymeat Quality Guide Adobe Acrobat PDF logo (42 KB) facilitates harmonised marketing standards throughout the EC for fresh, frozen and quick-frozen poultrymeat for human consumption. Please see below for pictorial guides for individual species.

It should be noted that, unfortunately, some of the whole birds and cuts depicted in the guide exhibit more surface dryness than would be encountered under normal conditions. This was unavoidable given the photographic process and the techniques used.

Further information is available on our Help page about downloading or reading Adobe Acrobat Adobe Acrobat PDF logo documents.

Page last modified: 1 November 2006

Department for Environment, Food and Rural Affairs