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AGREEMENT

in the form of an exchange of letters amending and extending the Temporary Arrangement for a concerted discipline between the European Economic Community and the Republic of Finland concerning reciprocal trade in cheese

Letter No 1

Brussels, . . . . . .

Your Excellency,

I have the honour to refer to the Temporary Arrangement for a concerted discipline between the European Economic Community and the Republic of Finland concerning reciprocal trade in cheese, signed in Brussels on 9 December 1981.

I. At the consultations held under part II, paragraph 5, of the Temporary Arrangement it was considered desirable to change some of the Arrangement's provisions in order to bring it more closely into line with actual market requirements. It was also thought necessary to extend the Temporary Arrangement by one year beyond the period initially laid down.

However, the two parties hope that this amendment will subsequently be able to form the basis for extending the Arrangement for an unlimited period.

II. By common accord, Part II of the said Temporary Arrangement is hereby amended as follows:

1. in paragraph 1, '31 December 1984' is replaced by '31 December 1985';

2. paragraph 2 is replaced by the following:

'2. The European Economic Community and the Republic of Finland shall establish for the same period as the suspensions mentioned in paragraph 1 the following trade arrangements:

For the period 1 January 1984 to 31 December 1985, for the cheeses listed below, the quantities traded and the duties to be levied on importation may not exceed the following levels:

(a) on importation into the Community

Cheese falling within heading No 04.04 of the Common Customs Tariff originating in and coming from Finland, accompanied by an approved certificate:

1.2.3 // // Quantities // Import duty // - Finlandia, of a minimum content of 45 %, by weight, in the dry matter, matured for at least 100 days, in rectangular blocks, of a net weight of not less than 30 kilograms, falling within subheading 04.04 E I b) 2 of the Common Customs Tariff - Emmentaler, Gruyère, Sbrinz and Bergkaese, not grated or powdered, of a minimum fat content of 45 % by weight in the dry matter, matured for at least three months, falling within subheading 04.04 A of the Common Customs Tariff: - whole cheeses // 6 250 tonnes (1), including a maximum of 2 900 tonnes for Finlandia // 18,13 ECU/100 kilograms // - pieces packed in vacuum or in inert gas with rind on at least one side, or a net weight of not less than 1 kilogram but less than 5 kilograms // 1 600 tonnes (1) // 18,13 ECU/100 kilograms // - Processed cheese, not grated or powdered, in 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 fat content, by weight, in the dry matter, not exceeding 56 %, falling within subheading 04.04 D of the Common Customs Tariff // 550 tonnes // 36,27 ECU/100 kilograms // - Tilsit, matured for at least one month, falling within subheading 04.04 E I b) 2 of the Common Customs Tariff // 100 tonnes // 55 ECU/100 kilograms // - Other // 0 tonne // -

(b) on importation into Finland

Cheese falling within heading No 04.04 of the Finnish Customs Tariff, originating in and coming from the Community, and accompanied by an approved certificate of quality and origin:

1.2.3 // // Import duty // Quantity // 04.04.150 Fresh cheese, curd // 2 / 3 of the levy // // 200 Processed cheese // 1 / 3 of the levy // // 300 Whey cheese // 2 / 3 of the levy // // 400 Mould-cured cheese 901 Emmentaler-type cheeses 902 Edam-type cheeses // 1 / 6 of the levy full levy full levy // 1 000 tonnes with no restrictions as to type or quality // 909 Other cheeses - 'soft matured cheeses' (2) - other // 1 / 6 of the levy 1 / 3 of the levy //

(1) The quantities allocated in respect of these categories of cheese are interchangeable up to a maximum of 10 % of the quantities indicated.

(2) 'Soft matured cheeses' means those which are processed or matured by biological agents such as moulds, yeasts or other organisms leading to the formation of a visible rind on the surface of the cheese. The effects of the processing or maturing must progress visibly from the surface towards the interior of the cheese.

The minimum fat content by weight in the dry matter shall be 50 %.

The minimum water content by weight in the non-fatty matter shall be 65 %.

The following are examples of some cheeses that could correspond to this definition:

1.2.3 // Bibress Brie Camembert Cambré Carré de l'Est Chaource // Coulommiers Epoisse Herve Limbourg Livarot Maroilles // Munster Pont-l'Évêque Reblochon Saint-Marcellin Taleggio 1,3 // // Examples of cheeses sold under brand names are: // // 1.2.3 // Boursault Caprice des Dieux // Ducs (Suprême des) Explorateur.' //

III. All the other provisions of the Arrangement shall remain unchanged.

I should be grateful if you would confirm that you are in agreement with the foregoing.

Please accept, Your Excellency, the assurance of my highest consideration.

On behalf of

the Council of the European Communities

Letter No 2

Brussels, . . . . . .

Sir,

I have the honour to acknowledge receipt of your letter of today's date concerning the amendment and extension of the Temporary Arrangement for a concerted discipline between the European Economic Community and the Republic of Finland concerning reciprocal trade in cheese, signed in Brussels on 9 December 1981.

I confirm that my government agrees to the contents of your letter.

Please accept, Sir, the assurance of my highest consideration.

For the Government of

The Republic of Finland