Commission Regulation (EEC) No 3846/87 of 17 December 1987 establishing an agricultural product nomenclature for export refunds
(a) the first eight digits shall be those of the numeric code for the relevant combined nomenclature subheading; (b) the ninth, 10th and 11th digits shall identify the refund nomenclature subheading. If a combined nomenclature subheading is not further subdivided in the refund nomenclature the last three figures shall be "000";
| CN code | Description of goods | Product code |
|---|---|---|
| 0709 | Other vegetables, fresh or chilled: | |
| – Other: | ||
| – – Sweet corn | ||
| 0712 | Dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared: | |
| – Other vegetables; mixtures of vegetables: | ||
| – – Sweet corn ( | ||
| – – – Other | ||
| 1001 | Wheat and meslin: | |
| – Durum wheat: | ||
| – – Seed | ||
| – – Other | ||
| – Other: | ||
| – – Other spelt, common wheat and meslin: | ||
| – – – Common wheat and meslin seed | ||
| – – – Other | ||
| Rye | ||
| Barley: | ||
| – Seed | ||
| – Other | ||
| Oats: | ||
| – Seed | ||
| – Other | ||
| 1005 | Maize (corn): | |
| – Seed: | ||
| – – Other | ||
| – Other | ||
| Grain sorghum: | ||
| – Other | ||
| Buckwheat, millet and canary seed; other cereals: | ||
| – Millet | ||
| Wheat or meslin flour: | ||
| – Wheat flour: | ||
| – of an ash content of 0 to 520 | ||
| – of an ash contant of 521 to 600 | ||
| – of an ash content of 601 to 900 | ||
| – of an ash content of 901 to | ||
| – of an ash content of | ||
| – of an ash content of | ||
| – of an ash content of more than | ||
| – Other | ||
| Cereal flours other than of wheat or meslin: | ||
| – Rye flour: | ||
| – of an ash content of 0 to 700 | ||
| – of an ash content of 701 to | ||
| – of an ash content of | ||
| – of an ash content of | ||
| – of an ash content of more than | ||
| Cereal groats, meal and pellets: | ||
| – Groats and meal: | ||
| – – Of wheat: | ||
| – – – Durum wheat: | ||
| – of an ash content of 0 to | ||
| – of an ash content of 0 to | ||
| – of an ash content of 0 to | ||
| – of an ash content of more than | ||
| – – – Common wheat and spelt: | ||
| – of an ash content of 0 to 520 | ||
| – of an ash content of more than 520 |
| CN code | Description of goods | Product code |
|---|---|---|
| Rice: | ||
| – Husked (brown) rice: | ||
| – – Round grain | ||
| – – Long grain | ||
| – Semi-milled or wholly-milled rice, whether or not polished or glazed: | ||
| – – Semi-milled rice: | ||
| – – – Round grain | ||
| – – – Long grain | ||
| – – Wholly-milled rice: | ||
| – – – Round grain | ||
| – – – Long grain: | ||
| – In immediate packings of 5 kg net or less | ||
| – Other | ||
| – Broken rice |
| CN code | Description of goods | Product code |
|---|---|---|
| 1102 | Cereal flours other than of wheat or meslin: | |
| – Maize (corn) flour: | ||
| – – Of a fat content not exceeding 1,5 % by weight: | ||
| – Of a fat content, referred to dry matter, not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight | ||
| – Of a fat content, referred to dry matter, exceeding 1,3 % but not exceeding 1,5 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight | ||
| – Other | ||
| – – Other: | ||
| – Of a fat content, referred to dry matter, exceeding 1,5 % but not exceeding 1,7% by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight | ||
| – Other | ||
| – Rice flour | ||
| – Other: | ||
| – – Barley flour: | ||
| – Of an ash content, referred to dry matter, not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,9% by weight | ||
| – Other | ||
| – – Oat flour: | ||
| – Of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a crude fibre content, referred to dry matter, not exceeding 1,8 % by weight, of a moisture content not exceeding 11 % and of which the peroxydase is virtually inactivated | ||
| – Other | ||
| 1103 | Cereal groats, meal and pellets: | |
| – Groats and meal: | ||
| – – Of oats: | ||
| – Of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,1 % of a moisture content not exceeding 11 % and of which the peroxydase is virtually inactivated | ||
| – Other | ||
| – – Of maize (corn): | ||
| – – – Of a fat content not exceeding 1,5 % by weight: | ||
| – – – – For the brewing industry: | ||
| – Of a fat content, referred to dry matter, not exceeding 0,9 % by weight and a crude fibre content, referred to dry matter not exceeding 0,6% by weight | ||
| – Of a fat content, referred to dry matter, not exceeding 1,3 % by weight and a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight | ||
| – Of a fat content, referred to dry matter exceeding 1,3 % by weight but not exceeding 1,5 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1,0 % by weight | ||
| – Other | ||
| – – – – Other: | ||
| – Of a fat content, referred to dry matter, not exceeding 0,9 % by weight and a crude fibre content, referred to dry matter, not exceeding 0,6 % by weight | ||
| – Of a fat content, referred to dry matter, not exceeding 1,3 % by weight and a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight | ||
| – Of a fat content, referred to dry matter, exceeding 1,3 % but not exceeding 1,5 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1,0% by weight | ||
| – Other | ||
| – – – Other: | ||
| – Of a fat content, referred to dry matter, exceeding 1,5 % by weight but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1,0 % by weight | ||
| – Other | ||
| – – Of rice | ||
| – – Of other cereals: | ||
| – – Of rye | ||
| – – – Of barley: | ||
| – Of an ash content, referred to dry matter, not exceeding 1 % by weight and of crude fibre content, referred to dry matter, not exceeding 0,9% by weight | ||
| – Other | ||
| – Pellets: | ||
| – – Of wheat | ||
| – – Of other cereals: | ||
| – – – Of barley | ||
| – – – Of oats | ||
| – – – Of maize | ||
| 1104 | Cereal grains otherwise worked (for example, hulled, rolled, flaked, pearled, sliced or kibbled), except rice of heading No 1006; germ of cereals, whole, rolled, flaked or ground: | |
| – Rolled or flaked grains: | ||
| – – Of barley: | ||
| – – – Flaked: | ||
| – Of an ash content, referred to dry matter, not exceeding 1 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight. | ||
| – Other | ||
| – – Of oats: | ||
| – – – Flaked: | ||
| – Of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,1 %, of a moisture content not exceeding 12% and of which the peroxydase is virtually inactivated | ||
| – Of an ash content, referred to dry matter, not exeeding 2,3 % by weight, of a tegument content exceeding 0,1 %, but not exceeding 1,5 %, of a moisture content not exceeding 12 % and of which the peroxydase is virtually inactivated. | ||
| – Other | ||
| – – Of other cereals: | ||
| – – – Of wheat | ||
| – – – Of maize: | ||
| – Flaked: | ||
| – Of a fat content, referred to dry matter, not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,7% by weight | ||
| – Of a fat content, referred to dry matter, not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight | ||
| – Of a fat content, referred to dry matter, exceeding 1,3 % but not exceeding 1,7% by weight and of crude fibre content, referred to dry matter, not exceeding 1 % by weight | ||
| – Other | ||
| – Rolled | ||
| – – – Other: | ||
| – – – – Flaked rice | ||
| – Other worked grains (for example, hulled, pearled, sliced or kibbled): | ||
| – – Of barley: | ||
| – – – Hulled (shelled or husked): | ||
| – Of an ash content, referred to dry matter, not exceeding 1 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight | ||
| – Other | ||
| – – – Hulled and sliced or kibbled ("Grütze" or "Grutten"): | ||
| – Of an ash content, referred to dry matter, not exceeding 1 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight ("Grütze" or "Grutten") | ||
| – Other | ||
| – – – Pearled: | ||
| – Of an ash content, referred to dry matter, not exceeding 1 % by weight (without talc) | ||
| – first category | ||
| – Of an ash content, referred to dry matter, not exceeding 1 % by weight (without talc) | ||
| – second category | ||
| – Other | ||
| – – Of oats: | ||
| – – – Hulled (shelled or husked): | ||
| – Of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of tegument content not exceeding 0,5 %, of a moisture content not exceeding 11 % and of which the peroxydase is virtually inactivated | ||
| – Other | ||
| – – – Hulled and sliced or kibbled ("Grütze" or "Grutten"): | ||
| – Of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,1 %, of a moisture content not exceeding 11 % and of which the peroxydase is virtually inactivated ("Grütze" or "Grutten") | ||
| – Other | ||
| – – – Pearled | ||
| – – Of maize (corn): | ||
| – – – Hulled (shelled or husked), whether or not sliced or kibbled: | ||
| – Of a fat content, referred to dry matter, not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,6% by weight ("Grütze" or "Grutten") | ||
| – Of a fat content, referred to dry matter, not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8% by weight ("Grütze" or "Grutten") | ||
| – Other | ||
| – – Of other cereals: | ||
| – – – Hulled (shelled or husked), whether or not sliced or kibbled: | ||
| – Wheat, not sliced or kibbled | ||
| – Other | ||
| – – – Not otherwise worked than kibbled: | ||
| – – – – Of wheat | ||
| – – – – Of rye | ||
| – Germ of cereals, whole, rolled, flaked or ground: | ||
| – – Of wheat | ||
| – – Of other cereals | ||
| 1107 | Malt, whether or not roasted: | |
| – Not roasted: | ||
| – – Of wheat: | ||
| – – – In the form of flour | ||
| – – Other: | ||
| – – – In the form of flour | ||
| 1108 | Starches; inulin: | |
| – Starches: | ||
| – – Wheat starch: | ||
| – Of a starch content of not less than 85 % by weight | ||
| – Other | ||
| – – Maize (corn) starch: | ||
| – Of a starch content of not less than 85 % by weight | ||
| – Other | ||
| – – Potato starch: | ||
| – Of a starch content of not less than 78 % by weight | ||
| – Other | ||
| – – Of Maniok: | ||
| – Of a starch content of not less than 85 % by weight | ||
| – Other | ||
| – – Other starches: | ||
| – – – Rice starch: | ||
| – Of a starch content of not less than 85 % by weight | ||
| – Other | ||
| – – – Other: | ||
| – Of a starch content of not less than 85 % by weight | ||
| – Other | ||
| Wheat gluten, whether or not dried: | ||
| – Dried wheat gluten, of a protein content, referred to dry matter, of 82% or more by weight (N 6.25) | ||
| – Other | ||
| 1702 | Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artifical honey, whether or not mixed with natural honey; caramel: | |
| – Glucose and glucose syrup, not containing fructose or containing in the dry state less than 20 % by weight of fructose: | ||
| – – Other: | ||
| – – – Other: | ||
| – – – – In the form of white crystalline powder, whether or not agglomerated | ||
| – – – – Other | ||
| – Glucose and glucose syrup, containing in the dry state at least 20 % but less than 50 % by weight of fructose: | ||
| – – Other | ||
| – Other, including invert sugar: | ||
| – – Maltodextrine and maltodextrine syrup: | ||
| – Maltodextrine, in the form of white crystalline powder, whether or not agglomerated | ||
| – Other | ||
| – – Caramel: | ||
| – – – Other: | ||
| – – – – In the form of powder, whether or not agglomerated | ||
| – – – – Other | ||
| 2106 | Food preparations not elsewhere specified or included: | |
| – Other: | ||
| – – Flavoured or coloured sugar syrups: | ||
| – – – Other: | ||
| – – – – Glucose syrup and maltodextrine syrup | ||
| 2302 | Bran, sharps and other residues, whether or not in the form of pellets derived from the sifting, milling or other working of cereals or of leguminous plants: | |
| – Of maize (corn): | ||
| – – With a starch content not exceeding 35 % by weight | ||
| – – Other: | ||
| – Of a starch content exceeding 35 % by weight, and not having undergone a denaturing process, or of a starch content exceeding 45 % by weight and having undergone denaturing process | ||
| – Other | ||
| – Of rice: | ||
| – – With a starch content not exceeding 35% by weight | ||
| – – Other: | ||
| – Of a starch content exceeding 35 % by weight, and not having undergone a denaturig process, or of a starch content exceeding 45 % by weight and having undergone denaturing process | ||
| – Other | ||
| – Of wheat: | ||
| – – Of which the starch content does not exceed 28 % by weight, and of which the proportion that passes through a sieve with an aperture of 0,2 mm does not exceed 10 % by weight or alternatively the proportion that passes through the sieve has an ash content, calculated on the dry product, equal to or more than 1,5 % by weight | ||
| – – Other | ||
| – Of other cereals: | ||
| – – Of which the starch content does not exceed 28 % by weight, and of which the proportion that passes through a sieve with an aperture of 0,2 mm does not exceed 10 % by weight or alternatively the proportion that passes through the sieve has an ash content, calculated on the dry product, equal to or more than 1,5 % by weight | ||
| – – Other | ||
| 2303 | Residues of starch manufacture and similar residues, beet-pulp, bagasse and other waste of sugar manufacture, brewing or distilling dregs and waste, whether or not in the form of pellets: | |
| – Residues of starch manufacture and similar residues: | ||
| – – Residues from the manufacture of starch from maize (excluding concentrated steeping liquors), of a protein content, calculated on the dry product: | ||
| – – – Exceeding 40% by weight: | ||
| – Of 63 % or more by weight (N × 6,25) | ||
| – Other |
| CN code | Description of goods | Product code |
|---|---|---|
| 1107 | Malt, whether or not roasted: | |
| – Not roasted: | ||
| – – Of wheat: | ||
| – – – Other | ||
| – – Other: | ||
| – – – Other | ||
| – Roasted |
| CN code | Description of goods | Product code |
|---|---|---|
| 2309 | Preparations of a kind used in animal feeding: | |
| – Dog or cat food, put up for retail sale: | ||
| – – Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup falling within subheadings | ||
| – – – Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup: | ||
| – – – – Containing no starch or containing 10 % or less by weight of starch: | ||
| – – – – – Containing no milk products or containing less than 10% by weight of such products: | ||
| Compound feedingstuffs | ||
| Not exceeding 5 % | ||
| Exceeding 5 % but not exceeding 10 %: | ||
| – Of a minimum content of maize exceeding 5 % | ||
| – Other | ||
| Exceeding 10% but not exceeding 20 %: | ||
| – Of a minimum content of maize exceeding 10% | ||
| – Other | ||
| Exceeding 20 %: | ||
| – Of a minimum content of maize exceeding 20 % | ||
| – Other | ||
| – Other preparations | ||
| – – – – – Containing not less than 10% but less than 50 % by weight of milk products: | ||
| Compound feedingstuffs | ||
| – Not exceeding 5 % | ||
| Exceeding 5 % but not exceeding 10%: | ||
| – Of a minimum content of maize exceeding 5 % | ||
| – Other | ||
| Exceeding 10 % but not exceeding 20 % | ||
| – Of a minimum content of maize exceeding 10 % | ||
| – Other | ||
| Exceeding 20 %: | ||
| – Of a minimum content of maize exceeding 20 % | ||
| – Other | ||
| – Other preparations | ||
| – – – – Containing more than 10% but not more than 30 % by weight of starch: | ||
| – – – – – Containing no milk products or containing less than 10% by weight of such products: | ||
| – Compound feedingstuffs | ||
| – Not exceeding 5 % | ||
| – Exceeding 5 % but not exceeding 10 %: | ||
| – Of a minimum content of maize exceeding 5 % | ||
| – Other | ||
| – Exceeding 10 % but not exceeding 20 %: | ||
| – Of a minimum content of maize exceeding 10 % | ||
| – Other | ||
| Exceeding 20 % but not exceeding 30 %: | ||
| – Of a minimum content of maize exceeding 20 % | ||
| – Other | ||
| – Exceeding 30 % but not exceeding 40 %: | ||
| – Of a minimum content of maize exceeding 30 % | ||
| – Other | ||
| – Exceeding 40% but not exceeding 50%: | ||
| – Of a minimum content of maize exceeding 40 % | ||
| – Other | ||
| – Exceeding 50 %: | ||
| – Of a minimum content of maize exceeding 50 % | ||
| – Other | ||
| – Other preparations | ||
| – – – – – Containing not less than 10 % but less than 50 % by weight of milk products: | ||
| – Compound feedingstuffs | ||
| – Not exceeding 5 % | ||
| – Exceeding 5% but not exceeding 10%: | ||
| – Of a minimum content of maize exceeding 5 % | ||
| – Other | ||
| – Exceeding 10 % but not exceeding 20 %: | ||
| – Of a minimum content of maize exceeding 10 % | ||
| – Other | ||
| – Exceeding 20 % but not exceeding 30 %: | ||
| – Of a minimum content of maize exceeding 20% | ||
| – Other | ||
| – Exceeding 30 % but not exceeding 40 %: | ||
| – Of a minimum content of maize exceeding 30% | ||
| – Other | ||
| – Exceeding 40 % but not exceeding 50 %: | ||
| Of a minimum content of maize exceeding 40 % | ||
| – Other | ||
| – Exceeding 50 %: | ||
| – Of a minimum content of maize exceeding 50% | ||
| – Other | ||
| – Other preparations | ||
| – – – – Containing more than 30 % by weight of starch: | ||
| – – – – – Containing no milk products or containing less than 10% by weight of such products: | ||
| – Compound feedingstuffs | ||
| – Not exceeding 5 % | ||
| – Exceeding 5 % but not exceeding 10%: | ||
| – Of a minimum content of maize exceeding 5 % | ||
| – Other | ||
| – Exceeding 10% but not exceeding 20%: | ||
| – Of a minimum content of maize exceeding 10% | ||
| – Other | ||
| – Exceeding 20 % but not exceeding 30 %: | ||
| – Of a minimum content of maize exceeding 20 % | ||
| – Other | ||
| – Exceeding 30% but not exceeding 40%: | ||
| – Of a minimum content of maize exceeding 30% | ||
| – Other | ||
| – Exceeding 40 % but not exceeding 50%: | ||
| – Of a minimum content of maize exceeding 40 % | ||
| – Other | ||
| – Exceeding 50 % but not exceeding 60 %: | ||
| – Of a minimum content of maize exceeding 50 % | ||
| – Other | ||
| – Exceeding 60% but not exceeding 70 %: | ||
| – Of a minimum content of maize exceeding 60 % | ||
| – Other | ||
| – Exceeding 70 %: | ||
| – Of a minimum content of maize exceeding 70 % | ||
| – Other | ||
| – Other preparations | ||
| – – – – – Containing not less than 10% but less than 50% by weight of milk products: | ||
| – Compound feedingstuffs | ||
| – Not exceeding 5 % | ||
| – Exceeding 5% but not exceeding 10%: | ||
| – Of a minimum content of maize exceeding 5 % | ||
| – Other | ||
| – Exceeding 10% but not exceeding 20%: | ||
| – Of a minimum content of maize exceeding 10 % | ||
| – Other | ||
| – Exceeding 20% but not exceeding 30 %: | ||
| – Of a minimum content of maize exceeding 20 % | ||
| – Other | ||
| – Exceeding 30% but not exceeding 40 %: | ||
| – Of a minimum content of maize exceeding 30 % | ||
| – Other | ||
| – Exceeding 40% but not exceeding 50 %: | ||
| – Of a minimum content of maize exceeding 40 % | ||
| – Other | ||
| – Exceeding 50% but not exceeding 60 %: | ||
| – Of a minimum content of maize exceeding 50 % | ||
| – Other | ||
| – Exceeding 60% but not exceeding 70 %: | ||
| – Of a minimum content of maize exceeding 60 % | ||
| – Other | ||
| – Exceeding 70 %: | ||
| – Of a minimum content of maize exceeding 70 % | ||
| – Other | ||
| – Other preparations | ||
| – Other: | ||
| – – Other: | ||
| – – – Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup fallin within subheadings | ||
| – – – – Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup: | ||
| – – – – – Containing no starch or containing 10 % or less by weight of starch: | ||
| – – – – – – Containing no milk products or containing less than 10 % by weight of such products: | ||
| – Compound feedingstuffs | ||
| – Not exceeding 5 % | ||
| – Exceeding 5 % but not exceeding 10 %: | ||
| – Of a minimum content of maize exceeding 5 % | ||
| – Other | ||
| – Exceeding 10 % but not exceding 20 %: | ||
| – Of a minimum content of maize exceeding 10 % | ||
| – Other | ||
| – Exceeding 20 %: | ||
| – Of a minimum content of maize exceeding 20 % | ||
| – Other | ||
| – Other preparations | ||
| – – – – – – Containing not less than 10% but less than 50 % by weight of milk products: | ||
| – Compound feedingstuffs | ||
| – Not exceeding 5 % | ||
| – Exceeding 5 % but not exceeding 10 %: | ||
| – Of a minimum content of maize exceeding 5 % | ||
| – Other | ||
| – Exceeding 10 % but not exceeding 20 %: | ||
| – Of a minimum content of maize exceeding 10 % | ||
| – Other | ||
| – Exceeding 20 %: | ||
| – Of a minimum content of maize exceeding 20 % | ||
| – Other | ||
| – Other preparations | ||
| – – – – – Containing more than 10 % but not more than 30 % by weight of starch: | ||
| – – – – – – Containing no milk products or containing less than 10% by weight of such products: | ||
| – Compound feedingstuffs | ||
| – Not exceeding 5 % | ||
| – Exceeding 5% but not exceeding 10%: | ||
| – Of a minimum content of maize exceeding 5 % | ||
| – Other | ||
| – Exceeding 10% but not exceeding 20%: | ||
| – Of a minimum content of maize exceeding 10 % | ||
| – Other | ||
| – Exceeding 20 % but not exceeding 30 %: | ||
| – Of a minimum content of maize exceeding 20 % | ||
| – Other | ||
| – Exceeding 30 % but not exceeding 40 %: | ||
| – Of a minimum content of maize exceeding 30 % | ||
| – Other | ||
| – Exceeding 40 % but not exceeding 50 %: | ||
| – Of a minimum content of maize exceeding 40 % | ||
| – Other | ||
| – Exceeding 50 %: | ||
| – Of a minimum content of maize exceeding 50 % | ||
| – Other | ||
| – Other preparations | ||
| – – – – – – Containing not less than 10 % but less than 50 % by weight of milk products: | ||
| – Compound feedingstuffs | ||
| – Not exceeding 5 % | ||
| – Exceeding 5 % but not exceeding 10 %: | ||
| – Of a minimum content of maize exceeding 5 % | ||
| – Other | ||
| – Exceeding 10 % but not exceeding 20 %: | ||
| – Of a minimum content of maize exceeding 10 % | ||
| – Other | ||
| – Exceeding 20 % but not exceeding 30 %: | ||
| – Of a minimum content of maize exceeding 20 % | ||
| – Other | ||
| – Exceeding 30 % but not exceeding 40 %: | ||
| – Of a minimum content of maize exceeding 30 % | ||
| – Other | ||
| – Exceeding 40 % but not exceeding 50 %: | ||
| – Of a minimum content of maize exceeding 40 % | ||
| – Other | ||
| – Exceeding 50 %: | ||
| – Of a minimum content of maize exceeding 50 % | ||
| – Other | ||
| – Other preparations | ||
| – – – – – Containing more than 30 % by weight of starch: | ||
| – – – – – – Containing no milk products or containing less than 10 % by weight of such products: | ||
| – Compound feedingstuffs | ||
| – No exceeding 5 % | ||
| – Exceeding 5% but not exceeding 10%: | ||
| – Of a minimum content of maize exceeding 5 % | ||
| – Other | ||
| – Exceeding 10% but not exceeding 20 %: | ||
| – Of a minimum content of maize exceeding 10 % | ||
| – Other | ||
| – Exceeding 20% but not exceeding 30 %: | ||
| – Of a minimum content of maize exceeding 20 % | ||
| – Other | ||
| – Exceeding 30% but not exceeding 40 %: | ||
| – Of a minimum content of maize exceeding 30 % | ||
| – Other | ||
| – Exceeding 40 % but not exceeding 50 %: | ||
| – Of a minimum content of maize exceeding 40 % | ||
| – Other | ||
| – Exceeding 50 % but not exceeding 60%: | ||
| – Of a minimum content of maize exceeding 50% | ||
| – Other | ||
| – Exceeding 60 % but not exceeding 70 %: | ||
| – Of a minimum content of maize exceeding 60 % | ||
| – Other | ||
| – Exceeding 70 %: | ||
| – Of a minimum content of maize exceeding 70 % | ||
| – Other | ||
| – Other preparations | ||
| – – – – – – Containing not less than 10 % but less than 50% by weight of milk products: | ||
| Compound feedingstuffs | ||
| – Not exceeding 5 % | ||
| – Exceeding 5 % but not exceeding 10 %: | ||
| – Of a minimum content of maize exceeding 5 % | ||
| – Other | ||
| – Exceeding 10 % but not exceeding 20 %: | ||
| – Of a minimum content of maize exceeding 10 % | ||
| – Other | ||
| – Exceeding 20 % but not exceeding 30 %: | ||
| – Of a minimum content of maize exceeding 20 % | ||
| – Other | ||
| – Exceeding 30 % but not exceeding 40 %: | ||
| – Of a minimum content of maize exceeding 30 % | ||
| – Other | ||
| – Exceeding 40% but not exceeding 50%: | ||
| – Of a minimum content of maize exceeding 40 % | ||
| – Other | ||
| – Exceeding 50 % but not exceeding 60 %: | ||
| – Of a minimum content of maize exceeding 50 % | ||
| – Other | ||
| – Exceeding 60 % but not exceeding 70 %: | ||
| – Of a minimum content of maize exceeding 60 % | ||
| – Other | ||
| – Exceeding 70 %: | ||
| – Of a minimum content of maize exceeding 70 % | ||
| – Other | ||
| – Other preparations |
| CN code | Description of goods | Product code |
|---|---|---|
| 0102 | Live bovine animals: | |
| – Pure-bred breeding animals: | ||
| – Females: | ||
| – With a live weight less than 250 kg | ||
| – Other | ||
| – Males: | ||
| – With a live weight less than 300 kg | ||
| – Other | ||
| – Other: | ||
| – – Domestic species: | ||
| – – – Of a weight exceeding 220 kg: | ||
| – – – – Heifers (female bovines that have never calved): | ||
| – With a live weight less than 250 kg | ||
| – Other | ||
| – – – – Cows: | ||
| – With a live weight less than 250 kg | ||
| – Other | ||
| – – – – Bulls: | ||
| – With a live weight less than 300 kg | ||
| – Other | ||
| – – – – Steers (bullocks): | ||
| – With a live weight less than 300 kg | ||
| – Other | ||
| 0201 | Meat of bovine animals, fresh or chilled: | |
| – Carcases and half-carcases: | ||
| – – Of a unit weight not exceeding 136 kg for carcases or of a unit weight not exceeding 68 kg for half-carcases: | ||
| – The front part of a carcase or of a half-carcase comprising all the bones and the scrag, neck and shoulder but with more than 10 ribs | ||
| – Other | ||
| – – Of a unit weight exceeding 136 kg for carcases or of a unit weight exceeding 68 kg for half-carcases: | ||
| – The front part of a carcase or of a half-carcase comprising all the bones and the scrag, neck and shoulder but with more than 10 ribs: | ||
| – From male adult bovine animals | ||
| – Other | ||
| – Other: | ||
| – From male adult bovine animals | ||
| – Other | ||
| – Other cuts with bone in: | ||
| – – "Compensated" quarters: | ||
| – – – Of a unit weight not exceeding 136 kg | ||
| – – – Of a unit weight exceeding 136 kg: | ||
| From male adult bovine animals | ||
| – Other | ||
| – – Unseparated or separated forequarters: | ||
| – – – Of a unit weight not exceeding 60 kg for unseparated forequarters or of a unit weight not exceeding 30 kg for separated forequarters | ||
| – – – Of a unit weight exceeding 60 kg for unseparated forequarters or of a unit weight exceeding 30 kg for separated forequarters: | ||
| – From male adult bovine animals | ||
| – Other | ||
| – – Unseparated or separated hindquarters: | ||
| – – – Of a unit weight not exceeding 75 kg for unseparated hindquarters or of a unit weight not exceeding 40 kg for separated hindquarters: | ||
| – With a maximum of nine ribs or pairs of ribs | ||
| – With more than nine ribs or pairs of ribs | ||
| – – – Of a unit weight exceeding 75 kg for unseparated hindquarters or of a unit weight exceeding 40 kg for separated hindquarters: | ||
| – With a maximum of nine ribs or pairs of ribs: | ||
| – From male adult bovine animals | ||
| – Other | ||
| – With more than nine ribs or pairs of ribs: | ||
| – From male adult bovine animals | ||
| – Other | ||
| – – Other: | ||
| – From the carcases, half-carcases, or "compensated" quarters of male adult bovine animals | ||
| – From the forequarters of male adult bovine animals | ||
| – From the hindquarters of male adult bovine animals with a maximum of nine ribs or nine pairs of ribs | ||
| – Other, the weight of bone does not exceed one-third of the weight of the cut | ||
| – Other, with bone in | ||
| – Boneless: | ||
| – Boneless cuts exported to the USA under the conditions laid down in Commission Regulation (EEC) No 2973/79 | ||
| – From the hindquarters of male adult bovine animals with a maximum of nine ribs or nine pairs of ribs | ||
| – Other boned cuts excluding thin flanks, shin or shank, and pieces which include, wholly or in part, thin flanks, shin and shank, each piece individually wrapped | ||
| – Other, including minced meat, with a lean meat content (excluding fat) of 78 % or more | ||
| – Other | ||
| 0202 | Meat of bovine animals, frozen: | |
| – Carcases and half-carcases: | ||
| – The front part of a carcase or of a half carcase comprising all the bones and the scrag, neck and shoulder but with more than 10 ribs | ||
| – Other | ||
| – Other cuts, with bone in: | ||
| – – "Compensated" quarters | ||
| – – Unseparated or separated forequarters | ||
| – – Unseparated or separated hindquarters: | ||
| – With a maximum of nine ribs or pairs of ribs | ||
| – With more than nine ribs or pairs of ribs | ||
| – – Other: | ||
| – The weight of bone not exceeding one-third of the weight of the cut | ||
| – Other | ||
| – Boneless: | ||
| – – Other: | ||
| – Boned cuts exported to the United States of America, carried out in accordance with Regulation (EEC) No 2973/79 | ||
| – Boned cuts exported within the framework of Regulations Commission (EEC) No 2908 /85 | ||
| – Other, including minced meat, with a lean meat content (excluding fat) of 78 % or more | ||
| – Other | ||
| 0206 | Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen: | |
| – Of bovine animals, fresh or chilled: | ||
| – – Other: | ||
| – – – Thick skirt and thin skirt | ||
| – Of bovine animals, frozen: | ||
| – – Other: | ||
| – – – Other: | ||
| – – – – Thick skirt and thin skirt | ||
| 0210 | Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal: | |
| – Meat of bovine animals: | ||
| – – Boneless: | ||
| – Salted and dried | ||
| – Salted, dried and smoked | ||
| – In brine | ||
| – Other | ||
| 1602 | Other prepared or preserved meat, meat offal or blood: | |
| – Of bovine annuals: | ||
| – – Uncooked; mixtures of cooked meat or offal and uncooked meat or offal: | ||
| – Uncooked, containing by weight the following percentages of bovine meats (excluding offal and fats): | ||
| – 90 % or more of meat | ||
| – 80 % or more, but less than 90 % of meat | ||
| – 60 % or more, but less than 80 % of meat | ||
| – 40 % or more, but less than 60 % of meat | ||
| – Less than 40 % | ||
| – Mixtures of cooked meat or offal and uncooked meat or offal | ||
| – – Other: | ||
| Containing by weight the following percentages of bovine meats (excluding offal and fat): | ||
| – 90 % or more: | ||
| – Products complying with the conditions laid down in Commission Regulation (EEC) No 2388/84 | ||
| – Other | ||
| – 80% or more, but less than 90%: | ||
| – Products complying with the conditions laid down in Regulation (EEC) No 2388/84 | ||
| – Other | ||
| – 60 % or more, but less than 80 %: | ||
| – Products complying with the conditions laid down in Regulation (EEC) No 2388/84 | ||
| – Other | ||
| – 40 %, or more, but less than 60 % | ||
| – 20 % or more, but not less than 40 % | ||
| – Less than 2% | ||
| – Other, including preparations of blood of any animal: | ||
| – – Other: | ||
| – – – Other: | ||
| – – – – Other: | ||
| – – – – – Containing bovine meat or offal: | ||
| – – – – – – Uncooked; mixtures of cooked meat or offal and uncooked meat or offal: | ||
| – Uncooked, containing by weight the following percentages of bovine meats (excluding offal and fat): | ||
| – 40 % or more | ||
| – Less than 40 % | ||
| – Mixtures of cooked meat or offal and uncooked meat or offal | ||
| – – – – – – Other: | ||
| – Containing by weight the following percentages of bovine meats (excluding offal and fat): | ||
| – 40 % or more | ||
| – 20 % or more, but less than 40 % | ||
| – Less than 20 % |
| CN code | Description of goods | Product code |
|---|---|---|
| 0103 | Live swine: | |
| – Other: | ||
| – – Weighing less than 50 kg: | ||
| – – – Domestic species | ||
| – – Weighing 50 kg or more: | ||
| – – – Domestic species: | ||
| – – – – Other | ||
| 0203 | Meat of swine, fresh, chilled or frozen: | |
| – Fresh or chilled: | ||
| – – Carcases and half-carcases: | ||
| – – – Of domestic swine | ||
| Hams (legs), shoulders and cuts (parts) thereof, with bone in: | ||
| – – – Of domestic swine: | ||
| – – – – Legs and parts thereof | ||
| – – – – Shoulders and parts thereof | ||
| – – Other: | ||
| – – – Of domestic swine: | ||
| – – – – Fore-ends and parts thereof | ||
| – – – – Loins and parts thereof | ||
| – – – – Bellies (streaky) and parts thereof | ||
| – – – – Other: | ||
| – – – – – Boneless: | ||
| – Legs or loins and parts thereof, derinded and defatted, with a maximum layer of 3 mm fat, vacuum-packed | ||
| – Fore-ends or shoulders and parts thereof, derinded and defatted, with a maximum layer of 3 mm fat, vacuum-packed | ||
| – Other legs, fore-ends, shoulders or loins, and parts thereof | ||
| – Bellies and parts thereof, derinded and defatted, with a maximum layer of 7 mm fat, vacuum-packed | ||
| – Other bellies and parts thereof, derinded | ||
| – Other | ||
| – Frozen: | ||
| – – Carcases and half-carcases: | ||
| – – – Of domestic swine | ||
| – – Hams (legs), shoulders and cuts (parts) thereof, with bone in: | ||
| – – – Of domestic swine: | ||
| – – – – Leegs and parts thereof | ||
| – – – – Shoulders and parts thereof | ||
| – – Other: | ||
| – – – Of domestic swine: | ||
| – – – – Fore-ends and parts thereof | ||
| – – – – Loins and parts thereof | ||
| – – – – Bellies (streaky) and prats thereof | ||
| – – – – Other: | ||
| – – – – – Boneless: | ||
| – Legs or loins, and parts thereof, derinded and defatted, with a maximum layer of 3 mm fat | ||
| – Fore-ends or shoulders, and parts thereof, derinded and defatted, with a maximum layer of 3 mm fat | ||
| – Other legs, fore-ends, shoulders or loins, and parts thereof | ||
| – Bellies and parts thereof, derinded and defatted, with a maximum layer of 7 mm fat | ||
| – Other bellies and parts thereof, derinded | ||
| – Other | ||
| 0210 | Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal: | |
| – Meat of swine: | ||
| – – Hams, shoulders and cuts (parts) thereof, with bone in: | ||
| – – – Of domestic swine: | ||
| – – – – Salted or in brine: | ||
| – – – – – Hams and part thereof | ||
| – – – – Dried or smoked: | ||
| – – – – – Hams and parts thereof: | ||
| – "Prosciutto di Parma", "Prosciutto di San Daniele" | ||
| – Other | ||
| – – Bellies (streaky) and cuts (parts) thereof: | ||
| – – – Of domestic swine: | ||
| – – – – Salted or in brine | ||
| – – – – Dried or smoked | ||
| – – Other: | ||
| – – – Of domestic swine: | ||
| – – – – Salted or in brine: | ||
| – – – – – Loins and parts thereof | ||
| – – – – – Other: | ||
| – – – – – – Boneless: | ||
| – Hams, fore-ends, shoulders or loins, and parts thereof | ||
| – Bellies and parts thereof, derinded | ||
| – Other | ||
| – – – – Dried or smoked: | ||
| – – – – – Other: | ||
| – – – – – – Boneless: | ||
| – "Prosciutto di Parma", "Prosciutto di San Daniele", and parts thereof | ||
| – Hams, fore-ends, shoulders or loins, and parts thereof | ||
| – Other | ||
| Sausages and similar products, of meat, meat offal or blood; food preparations based on these products: | ||
| – Of liver: | ||
| – Suitable for human consumption | ||
| – Other | ||
| – Other | ||
| – – Sausages, dry or for spreading, uncooked | ||
| – Suitable for human consumption | ||
| – Other | ||
| – – Other | ||
| – Suitable for human consumption | ||
| – Other | ||
| 1602 | Other prepared or preserved meat, meat offal or blood: | |
| – Homogenized preparations | ||
| – Of liver of any animal: | ||
| – – Other: | ||
| – Suitable for human consumption | ||
| – Other | ||
| – Of swine: | ||
| – – Hams and cuts (parts) threof: | ||
| – – – Of domestic swine: | ||
| – Suitable for human consumption: | ||
| – Uncooked, and mixtures of cooked and uncooked meat | ||
| – Other | ||
| – Containing by weight 80 % or more of meat and fat | ||
| – Other | ||
| – Other | ||
| – – Shoulders and cuts (parts) thereof: | ||
| – – – Of domestic swine: | ||
| – Suitable for human consumption: | ||
| – Uncooked, and mixtures of cooked and uncooked meat | ||
| – Other | ||
| – Containing by weight 80 % or more of meat and fat | ||
| – Other | ||
| – Other | ||
| – – Other, including mixtures: | ||
| – – – Of domestic swine: | ||
| – – – – Containing by weight 80 % or more of meat or meat offal, of any kind, including fats of any kind or origin: | ||
| – – – – – Louis (excluding collars) and parts thereof, including mixtures of loins and hams: | ||
| – Suitable for human consumption: | ||
| – Uncooked, and mixtures of cooked and uncooked meat | ||
| – Other | ||
| – Other | ||
| – – – – – Collars and parts thereof, including mixtures of collars and shoulders: | ||
| – Suitable for human consumption: | ||
| – Uncooked, and mixtures of cooked and uncooked meat | ||
| – Other | ||
| – Other | ||
| – – – – – Other mixtures containing hams, shoulders, loins or collars, and parts thereof: | ||
| – Suitable for human consumption: | ||
| – Uncooked, and mixtures of cooked and uncooked meat | ||
| – Other | ||
| – Other | ||
| – – – – – Other: | ||
| – Suitable for human consumption: | ||
| – Uncooked, and mixtures of cooked meat or offal and uncooked meat or offal | ||
| – Other | ||
| – Other | ||
| – – – – Containing by weight 40 % or more but less than 80 % of meat or meat offal, of any kind, including fats of any kind or origin | ||
| – Suitable for human consumption | ||
| – Other | ||
| – – – – Containing by weight less than 40 % of meat or meat offal, of any kind, including fats of any kind or origin | ||
| – Suitable for human consumption | ||
| – Other | ||
| – Other, including preparations of blood of any animal: | ||
| – – Preparations of blood of any animal: | ||
| – Suitable for human consumption | ||
| – Other | ||
| 1902 | Pasta, whether or not cooked or stuffed (with meat or other substances) or otherwise prepared, such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, cannelloni; couscous, whether or not prepared: | |
| – Stuffed pasta, whether or not cooked or otherwise prepared: | ||
| – – Containing more than 20 % by weight of sausages and the like, of meat and meat offal of any kind, including fats of any kind or origin: | ||
| – Suitable for human consumption | ||
| – Other |
| CN code | Description of goods | Product code |
|---|---|---|
| Live poultry, that is to say, fowls of the species | ||
| – Weighing not more than 185 g: | ||
| – – Fowls of the species | ||
| – – Other: | ||
| – – – Geese and turkeys | ||
| – – – Ducks and guinea fowls | ||
| – Other: | ||
| – – Fowls of the species | ||
| 0207 | Meat and edible offal, of the poultry of heading No 0105, fresh, chilled or frozen: | |
| – Poultry not cut in pieces, fresh or chilled: | ||
| – – Fowls of the species | ||
| – – – Plucked and gutted, with heads and feet, known as "83 % chickens" | ||
| – – – Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70 % chickens" | ||
| – – – Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "65 % chickens" or otherwise presented | ||
| – – Turkeys: | ||
| – – – Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "80 % turkeys" | ||
| – – – Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "73 % turkeys", or otherwise presented | ||
| – – Ducks: | ||
| – – – Plucked, bled, gutted but not drawn, with heads and feet, known as "85% ducks" | ||
| – – – Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70 % ducks" | ||
| – – – Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "63 % ducks", or otherwise presented | ||
| – Poultry not cut in pieces, frozen: | ||
| – – Fowls of the species | ||
| – – – Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70 % chickens" | ||
| – – – Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "65 % chickens", or otherwise presented | ||
| – – Turkeys: | ||
| – – – Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "80 % turkeys" | ||
| – – – Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "73 % turkeys", or otherwise presented | ||
| – – Ducks, geese and guinea fowls: | ||
| – – – Ducks: | ||
| – – – – Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70 % ducks" | ||
| – – – – Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "63 % ducks", or otherwise presented | ||
| – Poultry cuts and offal (including livers), fresh or chilled: | ||
| – – Other: | ||
| – – – Of fowls of the species | ||
| – – – – Cuts: | ||
| – – – – – Boneless: | ||
| – Homogenized meat, including mechanically recovered meat: | ||
| – In the proportion of water: protein not exceeding 4,3 and in the proportion of fat content: protein not exceeding 1,2 | ||
| – Other | ||
| – Other | ||
| – – – – – With bone in: | ||
| – – – – – – Halves and quarters | ||
| – – – – – – Whole wings with or without tips | ||
| – – – – – – Breasts and cuts thereof | ||
| – – – – – – Legs and cuts thereof | ||
| – – – – – – Other: | ||
| – Halves or quarters, without rumps | ||
| – Other | ||
| – – – Of turkeys: | ||
| – – – – Cuts: | ||
| – – – – – Boneless | ||
| – Homogenized meat, including mechanically recovered meat: | ||
| – In the proportion of water: protein not exceeding 4,3 and in the proportion of fat content: protein not exceeding 1,2 | ||
| – Other | ||
| – Other | ||
| – – – – – With bone in: | ||
| – – – – – – Halves or quarters | ||
| – – – – – – Whole wings, with or without tips | ||
| – – – – – – Breasts and cuts thereof | ||
| – – – – – – Legs and cuts thereof: | ||
| – – – – – – – Drumsticks and cuts of drumsticks | ||
| – – – – – – – Other | ||
| – – – – – – Other: | ||
| – Turkey wing cuts comprising either the humerus or the radius and/or ulna, without the wing tip | ||
| – Other | ||
| – – – Of ducks, geese and guinea fowls: | ||
| – – – – Cuts: | ||
| – – – – – Boneless: | ||
| – – – – – – Of ducks and guinea fowls: | ||
| – Homogenized meat, including mechanically recovered meat: | ||
| – In the proportion of water: protein not exceeding 4,3 and in the proportion of fat content: protein not exceeding 1,2 | ||
| – Other | ||
| – Other | ||
| – – – – – With bone in: | ||
| – – – – – – Halves or quarters: | ||
| – – – – – – – Of ducks | ||
| – – – – – – Whole wings, with or without tips | ||
| – – – – – – Breasts and cuts thereof: | ||
| – – – – – – – Of ducks and guinea fowls | ||
| – – – – – – Legs and cuts thereof: | ||
| – – – – – – – Of ducks and guinea fowls | ||
| – Poultry cuts and offal other than livers, frozen: | ||
| – – Of fowls of the species Gallus domesticus: | ||
| – – – Cuts: | ||
| – – – – Boneless: | ||
| – Homogenized meat, including mechanically recovered meat: | ||
| – In the proportion of water: protein not exceeding 4,3 and in the proportion of fat content: protein not exceeding 1,2 | ||
| – Other | ||
| – Other | ||
| – – – – With bone in: | ||
| – – – – – Halves or quarters | ||
| – – – – – Whole wings, with or without tips | ||
| – – – – – Breasts and cuts thereof | ||
| – – – – – Legs and cuts thereof | ||
| – – – – – Other: | ||
| – Halves or quarters, without rumps | ||
| – Other | ||
| – – Of turkeys: | ||
| – – – Cuts: | ||
| – – – – Boneless: | ||
| – Homogenized meat, including mechanically recovered meat: | ||
| – In the proportion of water: proteiiiin not exceeding 4,3 and in the proportion of fat content: protein not exceeding 1,2 | ||
| – Other | ||
| – Other | ||
| – – – – With bone in: | ||
| – – – – – Halves or quarters | ||
| – – – – – Whole wings, with or without tips | ||
| – – – – – Breasts and cuts thereof | ||
| – – – – – Legs and cuts thereof: | ||
| – – – – – – Drumsticks and cuts thereof | ||
| – – – – – – Other | ||
| – – – – – Other: | ||
| – Turkey wing cuts comprising either the humerus or the radius and/or ulna, without the wing tip | ||
| – Other | ||
| – – Of ducks, geese or guinea fowls: | ||
| – – – Cuts: | ||
| – – – – Boneless: | ||
| – – – – – Of ducks and guinea fowls: | ||
| – Homogenized meat, including mechanically recovered meat: | ||
| – In the proportion of water: protein not exceeding 4,3 and in the proportion of fat content: protein not exceeding 1,2 | ||
| – Other | ||
| – Other | ||
| – – – – With bone in: | ||
| – – – – – Halves or quarters: | ||
| – – – – – – Of ducks | ||
| – – – – – Whole wings, with or without tips | ||
| – – – – – Breasts and cuts thereof: | ||
| – – – – – – Of ducks and guinea fowls | ||
| – – – – – Legs and cuts thereof: | ||
| – – – – – – of ducks and guinea fowls | ||
| 1602 | Other prepared or preserved meat, meat offal or blood: | |
| – Of poultry of heading No 0105: | ||
| – – Other: | ||
| – – – Containing 57 % or more by weight of poultry meat of offal | ||
| – – – – Uncooked: | ||
| – Whole fowls of the species | ||
| – Other |
| CN code | Description of goods | Product code |
|---|---|---|
| Birds' eggs, in shell, fresh, preserved or cooked: | ||
| – Of poultry: | ||
| – – For hatching | ||
| – – – Of turkeys or geese | ||
| – – – Other | ||
| – – Other | ||
| 0408 | Birds' eggs, not in shell, and egg yolks fresh, dried, cooked by steaming or by boiling in water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter: | |
| – Egg yolks: | ||
| – – Dried: | ||
| – – – Suitable for human consumption | ||
| – – Other: | ||
| – – – Suitable for human consumption: | ||
| – – – – Liquid | ||
| – – – – Frozen | ||
| – Other: | ||
| – – Dried: | ||
| – – – Suitable for human consumption | ||
| – – Other: | ||
| – – – Suitable for human consumption |
| CN code | Description of goods | Product code |
|---|---|---|
| 0401 | Milk and cream, nor concentrated nor containing added sugar or other sweetening matter | |
| – Of a fat content, by weight, not exceeding 1 %: | ||
| – – In immediate packings of a net content not exceeding two litres | ||
| – – Other | ||
| – Of a fat content, by weight, exceeding 1 % but not exceeding 6 %: | ||
| – – Not exceeding 3 %: | ||
| – – – In immediate packings of a net content not exceeding two litres: | ||
| – Of a fat content, by weight, not exceeding 1,5 % | ||
| – Of a fat content, by weight, exceeding 1,5 % | ||
| – – – Other: | ||
| – Of a fat content, by weight, not exceeding 1,5 % | ||
| – Of a fat content, by weight, exceeding 1,5 % | ||
| – – Exceeding 3 %: | ||
| – – – In immediate packings of a net content not exceeding two litres: | ||
| – Of a fat content, by weight, not exceeding 4 % | ||
| – Of a fat content, by weight, exceeding 4 % | ||
| – – – Other: | ||
| – Of a fat content, by weight, not exceeding 4 % | ||
| – Of a fat content, by weight, exceeding 4 % | ||
| – Of a fat content, by weight, exceeding 6 %: | ||
| – – Not exceeding 21 | ||
| – – – In immediate packings of a net content not exceeding two litres: | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 10 % | ||
| – Exceeding 10 % but not exceeding 17 % | ||
| – Exceeding 17 % | ||
| – – – Other: | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 10% | ||
| – Exceeding 10 % but not exceeding 17 % | ||
| – Exceeding 17 % | ||
| – – Exceeding 21 % but not exceeding 45 %: | ||
| – – – In immediate packings of a net content not exceeding two litres: | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 35 % | ||
| – Exceeding 35 % but not exceeding 39 % | ||
| – Exceeding 39 % | ||
| – – – Other: | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 35 % | ||
| – Exceeding 35 % but not exceeding 39 % | ||
| – Exceeding 39 %, | ||
| – – Exceeding 45 %: | ||
| – – – In immediate packings of a net content not exceeding two litres: | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 68 % | ||
| – Exceeding 68 % but not exceeding 80 % | ||
| – Exceeding 80 % | ||
| – – – Other: | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 68 % | ||
| – Exceeding 68 % but not exceeding 80 % | ||
| – Exceeding 80 % | ||
| 0402 | Milk and cream, concentrated or containing added sugar or other sweetening matter: | |
| – In powder, granules or other solid forms, of a fat content, by weight, not exceeding 1,5 %: | ||
| – – Not containing added sugar or other sweetening matter | ||
| – – – In immediate packings of a net content not exceeding 2,5 kg | ||
| – – – Other | ||
| – – Other | ||
| – – – In immediate packings of a net content not exceeding 2,5 kg | ||
| – – – Other | ||
| – In powder, granules or other solid forms, of a fat content, by weight, exceeding 1,5 %: | ||
| – – Not containing added sugar or other sweetening matter | ||
| – – – Of a fat content, by weight, not exceeding 27 %: | ||
| – – – – In immediate packings of a net content not exceeding 2,5 kg: | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 11 % | ||
| – Exceeding 11 % but not exceeding 17 % | ||
| – Exceeding 17 % but not exceeding 25 % | ||
| – Exceeding 25 % | ||
| – – – – Other: | ||
| – – – – – Of a fat content, by weight, not exceeding 11 % | ||
| – – – – – Of a fat content, by weight, exceeding 11 % but not exceeding 27 %: | ||
| – Not exceeding 17 % | ||
| – Exceeding 17 % but not exceeding 25 % | ||
| – Exceeding 25 % | ||
| – – – Of a fat content, by weight, exceeding 27 %: | ||
| – – – – In immediate packings of a net content not exceeding 2,5 kg: | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 28 % | ||
| – Exceeding 28 % but not exceeding 29 % | ||
| – Exceeding 29 % but not exceeding 41 % | ||
| – Exceeding 41 % but not exceeding 45 % | ||
| – Exceeding 45 % but not exceeding 59 % | ||
| – Exceeding 59 % but not exceeding 69 % | ||
| – Exceeding 69 % but not exceeding 79 % | ||
| – Exceeding 79 % | ||
| – – – – Other: | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 28 % | ||
| – Exceeding 28 % but not exceeding 29 % | ||
| – Exceeding 29 %, but not exceeding 41 % | ||
| – Exceeding 41 % but not exceeding 45 % | ||
| Exceeding 45 % but not exceeding 59 % | ||
| – Exceeding 59 % but not exceeding 69 % | ||
| – Exceeding 69 % but not exceeding 79 % | ||
| – Exceeding 79 %. | ||
| – – Other | ||
| – – – Of a fat content, by weight, not exceeding 27 %: | ||
| – – – – Other: | ||
| – – – – – In immediate packings of a net content not ecxeeding 2,5 kg | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 11 % | ||
| – Exceeding 11 % but not exceeding 17 % | ||
| – Exceeding 17 % but not exceeding 25 % | ||
| – Exceeding 25 % | ||
| – – – – – Other: | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 11 % | ||
| – Exceeding 11 % but not exceeding 17 % | ||
| – Exceeding 17 % but not exceeding 25 % | ||
| – Exceeding 25 % | ||
| – – – Of a fat content, by weight, exceeding 27 %: | ||
| – – – – In immediate packings of a net content not exceeding 2,5 kg: | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 41 % | ||
| – Exceeding 41 % | ||
| – – – – Other: | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 41 % | ||
| – Exceeding 41 % | ||
| – Other: | ||
| – – Not containing added sugar or other sweetening matter | ||
| – – – Of a fat content, by weight, not exceeding 8 %: | ||
| – – – – In immediate packings of a net content not exceeding 2,5 kg: | ||
| – Of a non-fat lactic dry matter content: | ||
| – Of less than 15 % and of a fat content: | ||
| – Not exceeding 3 % | ||
| – Exceeding 3% | ||
| – Of 15 % or more and of a fat content, by weight: | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 %, but not exceeding 7,4 % | ||
| – Exceeding 7,4 % | ||
| – – – – Other: | ||
| – Of a non-fat lactic dry matter content: | ||
| – Of less than 15% and of a fat content: | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % | ||
| – Of 15 % or more and of a fat content, by weight: | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % but not exceeding 7,4 % | ||
| – Exceeding 7,4 % | ||
| – – – Of a fat content, by weight, exceeding 8 % but not exceeding 10 %: | ||
| – – – – In immediate packings of a net content not exceeding 2,5 kg: | ||
| – Of a non-fat lactic dry matter content: | ||
| – Of less than 15 % | ||
| – Of 15 % or more | ||
| – – – – Other: | ||
| – Of a non-fat lactic dry matter content: | ||
| – Of less than 15 % | ||
| – Of 15 % or more | ||
| – – – Of fat content, by weight, exceeding 10 % but not exceeding 45 %: | ||
| – – – – In immediate packings of a net content not exceeding 2,5 kg | ||
| – – – – Other | ||
| – – – Of a fat content, by weight, exceeding 45 %: | ||
| – – – – In immediate packings of net content not exceeding 2,5 kg | ||
| – – – – Other | ||
| – – Other: | ||
| – – – Of a fat content, by weight, not exceeding 9,5 %: | ||
| – – – – In immediate packings of a net content not exceeding 2,5 kg: | ||
| – Of a non-fat lactic dry matter content of less than 15 % and of a fat content, by weight | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % but not exceeding 6,9 % | ||
| – Exceeding 6,9 % | ||
| – Of a non-fat lactic dry matter content of 15 % or more and of a fat content, by weight | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % but not exceeding 6,9 % | ||
| – Exceeding 6,9 % | ||
| – – – – Other: | ||
| – Of a non-fat lactic dry matter content of less than 15 % and of a fat content, by weiht | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % but not exceeding 6,9 % | ||
| – Exceeding 6,9 % | ||
| – Of a non-fat lactic dry matter content of 15 % or more and of a fat content, by weight | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % but not exceeding 6,9 % | ||
| – Exceeding 6,9 % | ||
| – – – Of a fat content, by weight, exceeding 9,5 % but not exceeding 45 %: | ||
| – – – – In immediate packings not exceeding 2,5 kg: | ||
| – Of a fat content, by weight, not exceeding 21 %: | ||
| – Of a non-fat lactic dry matter content, by weight, of less than 15% | ||
| – Of a non-fat lactic dry matter content, by weight, of 15 % or more | ||
| – Of a fat content, by weight, exceeding 21 % but not exceeding 39 % | ||
| – Of a fat content, by weight, exceeding 39 % | ||
| – – – – Other: | ||
| – Of a fat content, by weight, not exceeding 21 %: | ||
| – Of a non-fat lactic dry matter content, by weight, of less than 15 % | ||
| – Of a non-fat lactic dry matter content, by weight, of 15 % or more | ||
| – Of a fat content, by weight, exceeding 21 % but not exceeding 39 % | ||
| – Of a fat content, by weight, exceeding 39 % | ||
| – – – Of a fat content, by weight, exceeding 45 %: | ||
| – – – – In immediate packings not exceeding 2,5 kg | ||
| – – – – Other | ||
| 0403 | Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit or cocoa: | |
| – Yogurt: | ||
| – – Not flavoured or containing added fruit or cocoa: | ||
| – – – Not containing added sugar or other sweetening matter, of a fat content, by weight | ||
| – – – – Not exceeding 3 %: | ||
| – Not exceeding 1,5 % | ||
| – Exceeding 1,5 % | ||
| – – – – Exceeding 3 % but not exceeding 6 % | ||
| – – – – Exceeding 6 % | ||
| – – – Other, of a fat content, by weight | ||
| – – – – Not exceeding 3 %: | ||
| – Not exceeding 1,5 % | ||
| Exceeding 1,5 % | ||
| – – – – Exceeding 3% but not exceeding 6 % | ||
| – – – – Exceeding 6 % | ||
| – Other: | ||
| – – Not flavoured or containing added fruit or cocoa: | ||
| – – – In powder, granules or other solid forms: | ||
| – – – – Not containing added sugar or other sweetening matter, with a fat content by weight | ||
| – – – – – Not exceeding 1,5 % | ||
| – – – – – Exceeding 1,5 % but not exceeding 27 % | ||
| – – – – – Exceeding 27 % | ||
| – – – – Other, of a fat content by weight | ||
| – – – – – Not exceeding 1,5 % | ||
| – – – – – Exceeding 1,5 % but not exceeding 27 % | ||
| – – – – – Exceeding 27 % | ||
| – – – Other: | ||
| – – – – Not containing added sugar or other sweetening matter, of a fat content by weight | ||
| – – – – – Not exceeding 3 %: | ||
| – Not exceeding 1,5 % | ||
| – Exceeding 1,5 % | ||
| – – – – – Exceeding 3 % but not exceeding 6 % | ||
| – – – – – Exceeding 6%: | ||
| – Not exceeding 10 % | ||
| – Exceeding 10 % but not exceeding 17 % | ||
| – Exceeding 17 % but not exceeding 21 % | ||
| – Exceeding 21 % but not exceeding 35 % | ||
| – Exceeding 35 % but not exceeding 39 % | ||
| – Exceeding 39 % but not exceeding 45 % | ||
| – Exceeding 45 % but not exceeding 68 % | ||
| – Exceeding 68 % but not exceeding 80 % | ||
| – Exceeding 80 % | ||
| – – – – Other, of a fat content by weight | ||
| – – – – – Not exceeding 3 %: | ||
| – Not exceeding 1,5 % | ||
| – Exceeding 1,5 % | ||
| – – – – – Exceeding 3 % but not exceeding 6 % | ||
| – – – – – Exceeding 6% | ||
| Whey, whether or not concentrated or containing added sugar or other sweetening matter; products consisting of natural milk constituents, whether or not containing added sugar of other sweetening matter, not elsewhere specified or included: | ||
| – Other: | ||
| – – Not containing added sugar or other sweetening matter, of a protein content (nitrogen content × 6,38), by weight: | ||
| – – – Not exceeding 42 % and of a fat content, by weight: | ||
| – – – – Not exceeding 1,5 %: | ||
| – In powder or granules | ||
| – Other, of a non-fat lactic dry matter content | ||
| – Of less than 15 % | ||
| – Of 15 % or more | ||
| – – – – Exceeding 1,5 % but not exceeding 27 %: | ||
| – In powder or granules | ||
| – Of a fat content by weight: | ||
| – Not exceeding 11 % | ||
| – Exceeding 11 % but not exceeding 17 % | ||
| – Exceeding 17 % but not exceeding 25 % | ||
| – Exceeding 25 % | ||
| – Other than in powder or granules | ||
| – Of a non-fat lactic dry matter content of less than 15 % and of a fat content, by weight: | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % but not exceeding 6 % | ||
| – Exceeding 6 % but not exceeding 10 % | ||
| – Exceeding 10 % but not exceeding 17 % | ||
| – Exceeding 17 % | ||
| – Of a non-fat lactic dry matter content of 15 % or more, and of a fat content, by weight: | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % but not exceeding 7,4 % | ||
| – Exceeding 7,4 % but not exceeding 8 % | ||
| – Exceeding 8 % but not exceeding 10 % | ||
| – Exceeding 10 % | ||
| – – – – Exceeding 27 %: | ||
| – In powder or granules, of a fat content, by weight | ||
| – Not exceeding 28 % | ||
| – Exceeding 28 % but not exceeding 29 % | ||
| – Exceeding 29 % but not exceeding 41 % | ||
| – Exceeding 41 % but not exceeding 45 % | ||
| – Exceeding 45 % but not exceeding 59 % | ||
| – Exceeding 59 % but not exceeding 69 % | ||
| – Exceeding 69 % but not exceeding 79 % | ||
| – Exceeding 79 % | ||
| – Other | ||
| – – – Exceeding 42 %, and of a fat content, by weight: | ||
| – – – – Not exceeding 1,5 %: | ||
| – In powder or granules | ||
| – Other | ||
| – Of less than 15 % | ||
| – Of 15 % or more | ||
| – – – – Exceeding 1,5 % but not exceeding 27 %: | ||
| – In powder or granules | ||
| – Of a fat content by weight: | ||
| – Not exceeding 11 % | ||
| – Exceeding 11 % but not exceeding 17 % | ||
| – Exceeding 17 % but not exceeding 25 % | ||
| – Exceeding 25 % | ||
| – Other than in powder or granules | ||
| – Of a non-fat lactic dry matter content of less than 15 % and of a fat content, by weight: | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % but not exceeding 6 % | ||
| – Exceeding 6 % but not exceeding 10 % | ||
| – Exceeding 10 % but not exceeding 17 % | ||
| – Exceeding 17 % | ||
| – Of a non-fat lactic dry matter content of 15 % or more, and of a fat content, by weight: | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % but not exceeding 7,4 % | ||
| – – Exceeding 7,4 % but not exceeding 8 % | ||
| – Exceeding 8 % but not exceeding 10 % | ||
| – Exceeding 10 % | ||
| – – – – Exceeding 27 %: | ||
| – In powder or granules, of a fat content, by weight | ||
| – Not exceeding 28 % | ||
| – Exceeding 28 % but not exceeding 29 % | ||
| – Exceeding 29 % but not exceeding 41 % | ||
| – Exceeding 41 % but not exceeding 45 % | ||
| – Exceeding 45 % | ||
| – Other | ||
| – – Other, of a protein content (nitrogen content × 6,38), by weight: | ||
| – – – Not exceeding 42 %, and of a fat content, by weight: | ||
| – – – – Not exceeding 1,5 %: | ||
| – In powder or granules | ||
| – Other, of a non-fat lactic dry matter content: | ||
| – Of less than 15 % | ||
| – Of 15 % or more | ||
| – – – – Exceeding 1,5 % but not exceeding 27 %: | ||
| – In powder or granules | ||
| – Of a fat content by weight: | ||
| – Not exceeding 11 % | ||
| – Exceeding 11 % but not exceeding 17 % | ||
| – Exceeding 17 % but not exceeding 25 % | ||
| – Exceeding 25 % | ||
| – Other than in powder or granules: | ||
| – Of a non-fat lactic dry matter content of less than 15 % and of a fat content, by weight | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % but not exceeding 6 % | ||
| – Exceeding 6 % but not exceeding 10 % | ||
| – Exceeding 10 % but not exceeding 17 % | ||
| – Exceeding 17 % | ||
| – Of a non-fat lactic dry matter content of 15 % or more, and of a fat content, by weight | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % but not exceeding 6,9 % | ||
| – Exceeding 6,9 % but not exceeding 9,5 % | ||
| – Exceeding 9,5 % but not exceeding 21 % | ||
| – Exceeding 21 % | ||
| – – – – Exceeding 27 %: | ||
| – In powder or granules, of a fat content, by weight | ||
| – Not exceeding 41 % | ||
| – Exceeding 41 % | ||
| – Other than in powder or granules, of a fat content, by weight | ||
| – Not exceeding 39 % | ||
| – Exceeding 39 % but not exceeding 45 % | ||
| – Exceeding 45 % | ||
| – – – Exceeding 42 % and of a fat content, by weight: | ||
| – – – – Not exceeding 1,5 %: | ||
| – In powder or granules | ||
| – Other, of a non-fat lactic dry matter content: | ||
| – Of less than 15 % | ||
| – Of 15 % or more | ||
| – – – – Exceeding 1,5% but not exceeding 27 %: | ||
| – In powder or granules | ||
| – Of a fat content by weight: | ||
| – Not exceeding 11 % | ||
| – Exceeding 11 % but not exceeding 17 % | ||
| – Exceeding 17 % but not exceeding 25 % | ||
| – Exceeding 25 % | ||
| – Other than in powder or granules: | ||
| – Of a non-fat lactic dry matter content of less than 15 % and of a fat content, by weight | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % but not exceeding 6 % | ||
| – Exceeding 6 % but not exceeding 10 % | ||
| – Exceeding 10 % but not exceeding 17 % | ||
| – Exceeding 17 % | ||
| – Of a non-fat lactic dry matter content of 15% or more, and of a fat content, by weight | ||
| – Not exceeding 3 % | ||
| – Exceeding 3 % but not exceeding 6,9% | ||
| – Exceeding 6,9 % but not exceeding 9,5 % | ||
| – Exceeding 9,5 % but not exceeding 21 % | ||
| – Exceeding 21 % | ||
| – – – – Exceeding 27 % | ||
| – In powder or granules, of a fat content, by weight: | ||
| – Not exceeding 41 % | ||
| – Exceeding 41 % | ||
| – Other than in powder or granules, of a fat content, by weight: | ||
| – Not exceeding 39 % | ||
| – Exceeding 39% but not exceeding 45 % | ||
| – Exceeding 45 % | ||
| Butter and other fats and oils derived from milk | ||
| – Of a fat content, by weight, not exceeding 85 %: | ||
| – Of less than 62 % | ||
| – Of 62 % or more but less than 78 % | ||
| – Of 78 % or more but less than 80 % | ||
| – Of 80 % or more but less than 82 % | ||
| – Of 82 % or more | ||
| – Other: | ||
| – Of a fat content, by weight: | ||
| – Not exceeding 99,5 % | ||
| – Exceeding 99,5 % | ||
| 0406 | Cheese and curd | |
| – Fresh cheese (including whey cheese), not fermented, and curd: | ||
| – – Of a fat content, by weight, not exceeding 40 % | ||
| – – Other | ||
| – Grated or powdered cheese, of all kinds: | ||
| – – Other: | ||
| – Cheeses produced from whey | ||
| – Other: | ||
| – Of a fat content, by weight, exceeding 20 %, of a lactose content, by weight, less than 5 % and of a dry matter content, by weight: | ||
| – Of 60 % or more but less than 80 % | ||
| – Of 80 % or more but less than 85 % | ||
| – Of 85 % or more but less than 95 % | ||
| – Of 95 % or more | ||
| – Other: | ||
| – Processed cheese, not grated or powdered: | ||
| – – Other: | ||
| – – – Of a fat content, by weight, not exceeding 36 % and of a fat content, by weight, in the dry matter: | ||
| – – – – Not exceeding 48 %: | ||
| – Of a dry matter content, by weight: | ||
| – Of less than 27 % | ||
| – Of 27 % or more but less than 33 % | ||
| – Of 33 % or more but less than 38 % | ||
| – Of 38 % or more but less than 43 % and of a fat content, by weight, in the dry matter: | ||
| – Of less than 20 % | ||
| – Of 20 % or more | ||
| – Of 43 % or more and of a fat content, by weight, in the dry matter: | ||
| – Of less than 20 % | ||
| – Of 20 % or more but less than 40 % | ||
| – Of 40 % or more | ||
| – – – – Exceeding 48 %: | ||
| – Of a dry matter content, by weight: | ||
| – Of less than 33 % | ||
| – Of 33 % or more but less than 38 % | ||
| – Of 38 % or more but less than 43 % | ||
| – Of 43 % or more but less than 46 % | ||
| – Of 46 % or more and of a fat content, by weight, in the dry matter: | ||
| – Of less than 55 % | ||
| – Of 55 % or more | ||
| – – – Of a fat content, by weight, exceeding 36 % | ||
| – Blue-veined cheese: | ||
| – Roquefort | ||
| – Other | ||
| – Other cheese: | ||
| – – Other: | ||
| – – – Emmental | ||
| – – – Gruyère, Sbrinz: | ||
| – Gruyère | ||
| – Sbrin7 | ||
| – – – Cheddar: | ||
| – Of a fat content, by weight, in the dry matter: | ||
| – Of less than 48 % | ||
| – Of 48 % or more | ||
| – – – Edam: | ||
| – Of a fat content, by weight, in the dry matter: | ||
| – Of less than 39 % | ||
| – Of 39 % or more | ||
| – – – Tilsit: | ||
| – Of a fat content, by weight, in the dry matter: | ||
| – Of less than 39 % | ||
| – Of 39 % or more | ||
| – – – Butterkäse: | ||
| – Of a fat content, by weight, in the dry matter: | ||
| – Of less than 39 % | ||
| – Of 39 % or more | ||
| – – – Feta | ||
| – – – – Of sheep's milk or buffalo milk in containers containing brine, or in sheep or goatskin bottles: | ||
| – Manufactured exclusively from sheep's milk: | ||
| Of a water content calculated by weight of the non-fatty matter not exceeding 72 %: | ||
| – Of a fat content, by weight, in the dry matter of less than 39 % | ||
| – Of a fat content, by weight, in the dry matter of 39 % or more | ||
| Of a water content calculated by weight of the non-fatty matter exceeding 72 %: | ||
| – With a dry matter content, by weight, of 40 % or more and a fat content, by weight, in the dry matter of 50 % or more | ||
| – Other | ||
| – Other | ||
| – – – – Other: | ||
| – Manufactured exclusively from sheep's and /or goats' milk: | ||
| – Of a water content calculated by weight of the non-fatty matter not exceeding | ||
| – Of a fat content, by weight, in the dry matter of less than 39 % | ||
| – Of a fat content, by weight, in the dry matter of 39 % or more | ||
| – Of a water content calculated by weight of the non-fatty matter exceeding 72 %: | ||
| With a dry matter content, by weight, of 40 % or more and a fat content, by-weight, in the dry matter of 50 % or more | ||
| – Other | ||
| – Other: | ||
| – Of a water content calculated by weight of the non-fatty matter not exceeding 72 %: | ||
| Of a fat content, by weight, in the dry matter of less than 39 % | ||
| – Of a fat content, by weight, in the dry matter of 39 % or more | ||
| – Of a water content calculated by weight of the non-fatty matter exceeding 72 %: | ||
| – With a dry matter content, by weight, of 40 % or more and a fat content, by weight, in the dry matter of 50 % or more | ||
| – Other | ||
| – – – Kefalo-Tyri: | ||
| – Manufactured exclusively from sheep's and/or goats' milk: | ||
| – Of a fat content, by weight, in the dry matter of less than 39 % | ||
| – Of a fat content, by weight, in the dry matter of 39 % or more | ||
| – Other: | ||
| – Of a fat content, by weight, in the dry matter of less than 39 % | ||
| – Of a fat content, by weight, in the dry matter of 39 % or more | ||
| – – – Other: | ||
| – – – – Other: | ||
| – – – – – Of a fat content, by weight, not exceeding 40 % and a water content, calculated by weight, of the non-fatty matter: | ||
| – – – – – – Not exceeding 47 %: | ||
| – – – – – – – Grana Padano, Parmigiano Reggiano | ||
| – – – – – – – Fiore Sardo, Pecorino: | ||
| – Manufactured exclusively from sheep's milk | ||
| – Other | ||
| – – – – – – – Other: | ||
| – Cheeses produced from whey | ||
| – Other: | ||
| – Of a fat content, by weight, in the dry matter of 30 % or more | ||
| – Other | ||
| – – – – – – Exceeding 47 % but not exceeding 72 %: | ||
| – – – – – – – Fresh cheese, fermented: | ||
| – Cheese produced from whey | ||
| – Other: | ||
| – Of a fat content, by weight, in the dry matter: | ||
| – Of less than 5 % and of a content, by weight, in the dry matter of 32 % or more | ||
| – Of 5 % or more but less than 19 % and of a content, by weight, in the dry matter of 32 % or more | ||
| – Of 19 % or more but less than 39 % and of a water content, calculated by weight, of the non-fatty matter not exceeding 62 % | ||
| – Other, of a water content, calculated by weight, of the non-fatty matter: | ||
| – Exceeding 47 % but not exceeding 52 % | ||
| – Exceeding 52 % but not exceeding 62 % | ||
| – Exceeding 62 % | ||
| – – – – – – – Provolone: | ||
| – Of a fat content, by weight, in the dry matter of less than 39 % | ||
| – Of a fat content, by weight, in the dry matter of 39 % or more | ||
| – – – – – – – Asiago, Caciocavallo, Montasio, Ragusano: | ||
| – Of a fat content, by weight, in the dry matter of less than 39 % | ||
| – Of a fat content, by weight, in the dry matter of 39 % or more | ||
| – – – – – – – Danbo, Fontal, Fontina, Fynbo, Gouda, Havarti, Maribo, Samso: | ||
| – Of a fat content, by weight, in the dry matter of less than 39% | ||
| – Of a fat content, by weight, in the dry matter of 39 % or more | ||
| – – – – – – – Esrom, Italico, Kernhem, Saint-Nectaire, Saint-Paulin, Taleggio: | ||
| – Of a fat content, by weight, in the dry matter of less than 39 % | ||
| – Of a fat content, by weight, in the dry matter of 39% or more | ||
| – – – – – – – Cantal, Cheshire, Wensleydale, Lancashire, Double Gloucester, Blarney, Colby, Monterey: | ||
| – Of a fat content, by weight, in the dry matter of less than 39 % | ||
| – Of a fat content, by weight, in the dry matter of 39 % or more | ||
| – – – – – – – Ricotta, salted: | ||
| – Of a fat content, by weight, in the dry matter of less than 39 % | ||
| – Of a fat content, by weight, in the dry matter of 39 % or more: | ||
| – Of a fat content, by weight, of less than 30 % | ||
| – Of a fat content, by weight, of 30% or more: | ||
| – Manufactured exclusively from sheep's milk | ||
| – Other | ||
| – – – – – – – Kefalograviera, Kasseri: | ||
| – Of a fat content, by weight, in the dry matter of less than 39 % | ||
| – Of a fat content, by weight, in the dry matter of 39 % or more: | ||
| – Manufactured exclusively from sheep's and /or goats' milk | ||
| – Other, of a water content, calculated by weight, of the non-fatty matter: | ||
| – exceeding 47 % but not exceeding 52 % | ||
| – exceeding 52 % but not exceeding 62 % | ||
| – exceeding 62 % | ||
| – – – – – – – Other: | ||
| – Of a fat content, by weight, in the dry matter of less than 39 %: | ||
| – Of a fat content, by weight, in the dry matter: | ||
| – Of less than 5 % and of a content, by weight, in the dry matter of 32 % or more | ||
| – Of 5 % or more but less than 19 % and of a content, by weight, in the dry matter of 32 % or more | ||
| – Of 19 % or more but less than 39 % and of a water content, calculated by weight, of the non-fatty matter not exceeding 62 % | ||
| – Of a fat content, by weight, in the dry matter of 39 % or more: | ||
| – Cheeses produced from whey | ||
| – Other cheeses of a water content, calculated by weight, of the non-fatty matter: | ||
| – Exceeding 47 % but not exceeding 52 %: | ||
| – Idiasabal, manchego, roncal manufactured exclusively from sheep's and/or goats' milk | ||
| – Other | ||
| – Exceeding 52 % but not exceeding 62 %: | ||
| – Maasdam | ||
| – Manouri, of a fat content, by weight, of 30 % or more | ||
| – Other | ||
| – Exceeding 62 % | ||
| – – – – – – Exceeding 72 %: | ||
| – – – – – – – Fresh cheese, fermented: | ||
| – Cheeses produced from whey | ||
| – Other: | ||
| – Cottage cheese of a fat content, by weight, in the dry matter not exceeding 25 % | ||
| – Cream cheese of a water content, calculated by weight, of the non-fatty matter, exceeding 77 % but not exceeding 82 % and of a fat content, by weight, in the dry matter: | ||
| – Of 60 % or more but less than 69 % | ||
| – Of 69 % or more | ||
| – Other | ||
| – – – – – – – Other | ||
| – – – – – Other: | ||
| – – – – – – Fresh cheese, fermented | ||
| – – – – – – Other | ||
| 2309 | Preparations of a kind used in animal feeding: | |
| – Dog or cat food, put up for retail sale: | ||
| – – Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup falling within subheadings | ||
| – – – Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup: | ||
| – – – – Containing no starch or containing 10 % or less by weight of starch: | ||
| – – – – – Containing not less than 50 % but less than 75 % by weight of milk products: | ||
| – "Special compound feedingstuffs" | ||
| – Other, of a milk content in powder or granules (excluding whey), by weight, of | ||
| – less than 30 % | ||
| – 30 % or more but less than 40 % | ||
| – 40 % or more but less than 50 % | ||
| – 50 % or more but less than 60 % | ||
| – 60 % or more but less than 70 % | ||
| – 70 % or more | ||
| – Other | ||
| – – – – – Containing 75 % or more by weight of milk products: | ||
| – "Special compound feedingstuffs" | ||
| – Other, of a milk content in powder or granules (excluding whey), by weight, of | ||
| – less than 30 % | ||
| – 30 % or more but less than 40 % | ||
| – 40 % or more but less than 50 % | ||
| – 50 % or more but less than 60 % | ||
| – 60 % or more but less than 70 % | ||
| – 70 % or more but less than 75 % | ||
| – 75 % or more but less than 80 % | ||
| – 80 % or more | ||
| – Other | ||
| – – – – Containing no starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup but containing milk products: | ||
| – "Special compound feedingstuffs" | ||
| – Other, of a milk content in powder or granules (excluding whey), by weight, of | ||
| – 30 % or more but less than 40 % | ||
| – 40 % or more but less than 50 % | ||
| – 50 % or more but less than 60 % | ||
| – 60 % or more but less than 70 % | ||
| – 70 % or more but less than 80 % | ||
| – 80 % or more but less than 88 % | ||
| – 88 % or more | ||
| – Other | ||
| – Other: | ||
| – – Other: | ||
| – – – Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup falling within subheadings | ||
| – – – – Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup: | ||
| – – – – – Containing no starch or containing 10 % or less by weight of starch: | ||
| – – – – – – Containing not less than 50 % but less than 75 % by weight of milk products: | ||
| – "Special compound feedingstuffs" | ||
| – Other, of a milk content in powder or granules (excluding whey), by weight, off | ||
| – less than 30 % | ||
| – 30 % or more but less than 40 % | ||
| – 40 % or more but less than 50 % | ||
| – 50 % or more but less than 60 % | ||
| – 60 % or more but less than 70 % | ||
| – 70 % or more | ||
| – Other | ||
| – – – – – – Containing 75 % or more by weight of milk products: | ||
| "Special compound feedingstuffs" | ||
| – Other, of a milk content in powder or granules (excluding whey), by weight, of | ||
| – less than 30 % | ||
| – 30 % or more but less than 40 % | ||
| – 40 % or more but less than 50 % | ||
| – 50 % or more but less than 60 % | ||
| – 60 % or more but less than 70 % | ||
| – 70 % or more but less than 75 % | ||
| – 75 % or more but less than 80 % | ||
| – 80 % or more | ||
| – Other | ||
| – – – – Containing no starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup but containing milk products: | ||
| – "Special compound feedingstuffs" | ||
| – Other, of a milk content in powder or granules (excluding whey), by weight, of: | ||
| 30 % or more but less than 40 % | ||
| – 40 % or more but less than 50 % | ||
| – 50 % or more but less than 60 % | ||
| – 60 % or more but less than 70 % | ||
| – 70 % or more but less than 80 % | ||
| – 80 % or more but less than 88 % | ||
| – 88 % or more | ||
| – Other |
| CN code | Description of goods | Product code |
|---|---|---|
| Tomatoes, fresh or chilled: | ||
| – From 1 November to 14 May: | ||
| – "Extra" Class, Class I and Class II | ||
| – Other | ||
| – From 15 May to 31 October: | ||
| – "Extra" Class, Class I and Class II | ||
| – Other | ||
| 0802 | Other nuts, fresh or dried, whether or not shelled or peeled: | |
| – Almonds: | ||
| – – Shelled: | ||
| – – – Other | ||
| – Hazelnuts or filberts (Corylus spp.): | ||
| – – In shell | ||
| – – Shelled | ||
| – Walnuts: | ||
| – – In shell | ||
| 0805 | Citrus fruit, fresh or dried: | |
| – Oranges: | ||
| – – Sweet oranges, fresh: | ||
| – – – From 1 to 30 April: | ||
| – – – – Sanguines and semi-sanguines: | ||
| – Of the variety Sanguigno comune ("Extra" Class, Class I and Class II) | ||
| – Other varieties ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| – – – – Other: | ||
| – – – – – Navels, Navelines, Navelates, Salustianas, Vernas, Valencia lates, Maltese, Shamoutis, Ovalis, Trovita and Hamlins: | ||
| – Of the variety Valencia late and Ovale calabrese ("Extra" Class, Class I and Class II) | ||
| – Other varieties ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| – – – – – Other: | ||
| – Of the variety Biondo comune ("Extra" Class, Class I and Class II) | ||
| – Of other varieties ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| – – – From 1 to 15 May: | ||
| – – – – Sanguines and semi-sanguines: | ||
| – Of the variety Sanguigno comune ("Extra" Class, Class I and Class II) | ||
| – Of other varieties ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| – – – – Other: | ||
| – – – – – Navels, Navelines, Navelates, Salustianas, Vernas, Valencia lates, Maltese, Shamoutis, Ovalis, Trovita and Hamlins: | ||
| – Of the variety Valencia late and Ovale calabrese ("Extra" Class, Class I and Class II) | ||
| – Other varieties ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| – – – – – Other: | ||
| – Of the variety Biondo comune ("Extra" Class, Class I and Class II) | ||
| – Other varieties ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| – – – From 16 May to 15 October: | ||
| – – – – Sanguines and semi-sanguines: | ||
| – Of the variety Sanguigno comune ("Extra" Class, Class I and Class II) | ||
| – Other varieties ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| – – – – Other: | ||
| – – – – – Navels. Navelines, Navelates, Salustianas, Vernas, Valencia lates, Maltese, Shamoutis, Ovalis, Trovita and Hamlins: | ||
| – Of the variety Valencia late and Ovale calabrese ("Extra" Class, Class I and Class II | ||
| – Other varieties ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| – – – – – Other: | ||
| – Of the variety Biondo comune ("Extra" Class, Class I and Class II) | ||
| – Other varieties ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| – – – From 16 October to 31 March: | ||
| – – – – Sanguines and semi-sanguines: | ||
| – Of the variety Sanguigno comune ("Extra" Class, Class I and Class II) | ||
| – Other varieties ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| – – – – Other: | ||
| – – – – – Navels, Navelines, Navelates, Salustianas, Vernas, Valencia lates, Maltese, Shamoutis, Ovalis, Trovita and Hamlins: | ||
| – Of the variety Valencia late and Ovale calabrese ("Extra" Class, Class I and Class II) | ||
| – Other varieties ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| – – – – – Other: | ||
| – Of the variety Biondo comune ("Extra" Class, Class I and Class II) | ||
| – Other varieties ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| – Mandarins (including tangerines and satsumas); clementines, wilkings and similar citrus hybrids: | ||
| – – Mandarins and wilkings: | ||
| – Mandarins, fresh ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| – Lemons | ||
| – – Lemons | ||
| – Fresh ("Extra" Class, Class I and Class II) | ||
| – Other | ||
| 0806 | Grapes, fresh or dried: | |
| – Fresh: | ||
| – – Table grapes: | ||
| – – – From 1 November to 14 July: | ||
| – – – – Of the variety Emperor | ||
| – Open ground ("Extra" Class and Class I) | ||
| – Hothouse ("Extra" Class, and Class I) | ||
| – Other | ||
| – – – – Other: | ||
| – Open ground ("Extra" Class, and Class I) | ||
| – Hothouse ("Extra" Class and Class I) | ||
| – Other | ||
| – – – From 15 July to 31 October: | ||
| – Open ground ("Extra" Class and Class I) | ||
| – Hothouse ("Extra" Class and Class I) | ||
| – Other | ||
| 0808 | Apples, pears and quinces, fresh: | |
| – Apples: | ||
| – – Other: | ||
| – – – From 1 August to 31 December: | ||
| – Cider apples | ||
| – Other: | ||
| – Of categories "Extra", I and II | ||
| – Other | ||
| – – – From 1 January to 31 March: | ||
| – Cider apples | ||
| – Other: | ||
| – Of categories "Extra", I and II | ||
| – Other | ||
| – – – From 1 April to 31 July: | ||
| – Cider apples | ||
| – Other: | ||
| – Of categories "Extra", I and II | ||
| – Other | ||
| 0809 | Apricots, cherries, peaches (including nectarines), plums and sloes, fresh: | |
| – Peaches, including nectarines: | ||
| – Peaches: | ||
| – Of categories "Extra", I and II | ||
| – Other | ||
| – Nectarines |
| CN code | Description of goods | Product code |
|---|---|---|
| 0812 | Fruit and nuts, provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water, or in other preservative solutions), but unsuitable in that state for immediate consumption: | |
| – Cherries: | ||
| – Stalked, stoned and preserved in sulphur solution and with a drained net weight at least equal to 50 % of the net weight | ||
| – Other | ||
| Fruit, nuts, fruit peel and other parts of plants, preserved by sugar (drained, glace or crystallized): | ||
| – Other: | ||
| – – With a sugar content exceeding 13 % by weight: | ||
| – – – Cherries | ||
| – – Other: | ||
| – Cherries | ||
| – Other | ||
| 2008 | Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included: | |
| – Nuts, ground-nuts and other seeds, whether or not mixed together: | ||
| – – Other, including mixtures: | ||
| – – – In immediate packings of a net content exceeding 1 kg: | ||
| – Common hazelnuts (fruit of the species | ||
| – Other, including mixtures | ||
| – – – In immediate packings of a net content not exceeding 1 kg: | ||
| – Common hazelnuts (fruit of the species | ||
| – Other, including mixtures | ||
| 2009 | Fruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter: | |
| – Orange juice: | ||
| – – Frozen: | ||
| – – – Of a density exceeding 1,33 g/cm | ||
| – – – – Of a value not exceeding 30 ECU per 100 kg net weight: | ||
| – Pure juices not containing added substances | ||
| – Other | ||
| – – – – Other: | ||
| – Pure juices not containing added substances | ||
| – Other | ||
| – – – Of a density not exceeding 1,33 g/cm | ||
| – – – – Other: | ||
| – Pure juices not containing added substances with a sugar content of: | ||
| – 10 | ||
| – 22 | ||
| – 33 | ||
| – 44 | ||
| – 55 | ||
| – Other | ||
| – – Other: | ||
| – – – Of a density exceeding 1,33 g/cm | ||
| – – – – Of a value not exceeding 30 ECU per 100 kg net weight: | ||
| – Pure juices not containing added substances | ||
| – Other | ||
| – – – – Other: | ||
| – Pure juices not containing added substances | ||
| – Other | ||
| – – – Of a density not exceeding 1,33 g/cm | ||
| – – – – Other: | ||
| – Pure juices not containing added substances with a sugar content of: | ||
| – 10 | ||
| – 22 | ||
| – 33 | ||
| – 44 | ||
| – 55 | ||
| – Other |
| CN code | Description of goods | Product code |
|---|---|---|
| Rape or colza seeds, whether or not broken: | ||
| – Other |
| CN code | Description of goods | Product code |
|---|---|---|
| 1509 | Olive oil and its fractions, whether or not refined, but not chemically modified: | |
| – Virgin: | ||
| – – Lampante virgin olive oil | ||
| – – Other: | ||
| – In immediate packings of a net capacity of five litres or less | ||
| – Other | ||
| – Other: | ||
| – In immediate packings of a net capacity of five litres or less | ||
| – Other | ||
| Other oils and their fractions, obtained solely from olives, whether or not refined, but not chemically modified, including blends of these oils or fractions with oils or fractions of heading No 1509: | ||
| – Crude oils | ||
| – Other: | ||
| – In immediate packings of a net capacity of five litres or less | ||
| – Other |
| CN code | Description of goods | Product code |
|---|---|---|
| 1701 | Cane or beet sugar and chemically pure sucrose, in solid form: | |
| – Raw sugar not containing added flavouring or colouring matter: | ||
| – – Cane sugar: | ||
| – – – Other: | ||
| – Candy sugar | ||
| – Sugar with added anti-caking agent | ||
| – Raw sugar in immediate packings not exceeding 5 kg net of product | ||
| – Other raw sugar | ||
| – – Beet sugar: | ||
| – – – Other: | ||
| – Candy sugar | ||
| – Sugar with added anti-caking agent | ||
| – Raw sugar in immediate packings not exceeding 5 kg net of product | ||
| – Other raw sugar | ||
| – Other: | ||
| – – Containing added flavouring or colouring matter | ||
| – – Other: | ||
| – – – White sugar: | ||
| – Candy sugar | ||
| – Other |
| CN code | Description of goods | Product code |
|---|---|---|
| 1702 | Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel: | |
| – Glucose and glucose syrup, containing in the dry state at least 20 % but less than 50 % by weight of fructose: | ||
| – – Isoglucose | ||
| – Containing in the dry state 41 % or more by weight of fructose | ||
| – Other | ||
| – Other fructose and fructose syrup, containing in the dry state more than 50 % by weight fructose: | ||
| – – Isoglucose | ||
| – – Other | ||
| – Other, including invert sugar: | ||
| – – Isoglucose | ||
| – – Artificial honey, whether or not mixed with natural honey | ||
| – – Caramel: | ||
| – – – Containing 50 % or more by weight of sucrose in the dry matter | ||
| – – Other: | ||
| – Sorbose | ||
| – Other | ||
| 2106 | Food preparations not elsewhere specified or included: | |
| – Other: | ||
| – – Flavoured or coloured sugar syrups: | ||
| – – – Isoglucose syrups | ||
| – – – Other: | ||
| – – – – Other |
| CN code | Description of goods | Product code |
|---|---|---|
| 2009 | Fruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter: | |
| – Grape juice (including grape must): | ||
| – – Of a density exceeding 1,33 g/cm | ||
| – – – Of a value not exceeding 22 ECU per 100 kg net weight: | ||
| – Concentrated grape musts complying with the definition in point 6 of Annex I to Council Regulation (EEC) No 822/87 | ||
| – Other | ||
| – – – Other: | ||
| – Concentrated grape musts complying with the definition in point 6 of Annex I to Regulation (EEC ) No 822/87 | ||
| – Other | ||
| – – Of a density not exceeding 1,33 g/cm | ||
| – – – Of a value exceeding 18 ECU per 100 kg net weight: | ||
| – – – – Concentrated: | ||
| – Grape musts complying with the definition in point 6 of Annex I to Regulation (EEC) No 822/87 | ||
| – Other | ||
| – – – Of a value not exceeding 18 ECU per 100 kg net weight: | ||
| – – – – With an added sugar content exceeding 30 % by weight: | ||
| – – – – – Concentrated: | ||
| – Grape musts complying with the definition in point 6 of Annex I to Regulation (EEC) No 822/87 | ||
| – Other | ||
| 2204 | Wine of fresh grapes, including fortified wines; grape must other than that of heading No 2009: | |
| – Other wine; grape must with fermentation prevented or arrested by the addition of alcohol: | ||
| – – In containers holding two litres or less: | ||
| – – – Other: | ||
| – – – – Of an actual alcoholic strength by volume not exceeding 13 % vol: | ||
| – – – – – Other: | ||
| – – – – – – White: | ||
| – Table wine, of an actual alcoholic strength of not less than 9,5 % vol: | ||
| – Of types A II and A III (exclusively from the Sylvaner, Müller-Thurgau or Riesling vine varieties) | ||
| – Wines referred to in Article 36 of Regulation (EEC) No 822/87 exceeding the quantities normally produced as determined pursuant to the said Article | ||
| – Other | ||
| – Other | ||
| – – – – – – Other: | ||
| – Red or rose table wine, of an actual alcoholic strength of not less than 9,5 % vol: | ||
| – Of type R III and rose wine from the Portuguieser vine varieties | ||
| – Wines referred to in Article 36 of Regulation (EEC) No 822/87 exceeding the quantities normally produced as determined pursuant to the said Article | ||
| – Other | ||
| – Other | ||
| – – – – Of an actual alcoholic strength by volume exceeding 13 % vol but not exceeding 15 % vol: | ||
| – – – – – Other: | ||
| – – – – – – White: | ||
| – Table wines: | ||
| – Of types A II and A III (exclusively from Sylvaner, Müller-Thurgau or Riesling vine varieties) | ||
| – Table wine referred to in Article 36 of Regulation (EEC) No 822/87 exceeding the quantities normally produced as determined pursuant to the said Article | ||
| – Other table wine | ||
| – Other | ||
| – – – – – – Other: | ||
| – Red or rose table wine: | ||
| – Of type R III and rose wine from the Portugieser vine varieties | ||
| – Wines referred to in Article 36 of Regulation (EEC) No 822/87 exceeding the quantities normally produced as determined pursuant to the said Article | ||
| – Other | ||
| – Other | ||
| – – – – Of an actual alcoholic strength by volume exceeding 15 % vol but not exceeding 18 % vol: | ||
| – – – – – Other: | ||
| Quality wines produced in specific regions | ||
| – Other: | ||
| – Liqueur wines | ||
| – Other | ||
| – – – – Of an actual alcoholic strength by volume exceeding 18 % vol but not exceeding 22 % vol: | ||
| – – – – – Other: | ||
| – Quality wines produced in specific regions | ||
| – Other: | ||
| – Liqueur wines | ||
| – Other | ||
| – – Other: | ||
| – – – Other: | ||
| – – – – Of an actual alcoholic strength by volume not exceeding 13 % vol: | ||
| – – – – – Other: | ||
| – – – – – – White: | ||
| – Table wine, of an actual alcoholic strength of not less than 9,5 % vol: | ||
| – Of types A II and A III (exclusively from the Sylvaner, Müller-Thurgau or Riesling vine varieties) | ||
| – Wines referred to in Article 36 of Regulation (EEC) No 822/87 exceeding the quantities normally produced as determined pursuant to the said Article | ||
| – Other | ||
| – Other | ||
| – – – – – – Other: | ||
| – Red or rose table wine, of an actual alcoholic strength of not less than 9,5 % vol: | ||
| – Of type R III and rose wine from the Portugieser vine varieties | ||
| – Wines referred to in Article 36 of Regulation (EEC) No 822/87 exceeding the quantities normally produced as determined pursuant to the said Article | ||
| – Other | ||
| – Other | ||
| – – – – Of an actual alcoholic strength by volume exceeding 13 % vol but not exceeding 15 % vol: | ||
| – – – – – Other: | ||
| – – – – – – White: | ||
| – Table wines: | ||
| – Of types A II and A III (exclusively from the Sylvaner, Müller-Thurgau or Riesling vine varieties) | ||
| – Wine referred to in Article 36 of Regulation (EEC) No 822/87 exceeding the quantities normally produced as determined pursuant to the said Article | ||
| – Other table wine | ||
| – Other | ||
| – – – – – – Other: | ||
| – Red or rose table wine: | ||
| – Of type R III and rose wine from the Portugieser vine varieties | ||
| – Wines referred to in Article 36 of Regulation (EEC) No 822/87 exceeding the quantities normally produced as determined pursuant to the said Article | ||
| – Other | ||
| – Other | ||
| – – – – Of an actual alcoholic strength by volume exceeding 15% vol but not exceeding 18 % vol: | ||
| – – – – – Other: | ||
| – Quality wines produced in specific regions | ||
| – Other: | ||
| – Liqueur wines | ||
| – Other | ||
| – – – – Of an actual alcoholic strength by volume exceeding 18% vol but not exceeding 22 % vol: | ||
| – – – – – Other: | ||
| – Quality wines produced in specific regions | ||
| – Other: | ||
| – Liqueur wines | ||
| – Other | ||
| – Other grape must: | ||
| – – Other: | ||
| – – – Of a density of 1.33 g/cm | ||
| – Concentrated must complying with the definition in point 6 of Annex I to Regulation (EEC) No 882/87 | ||
| – Other | ||
| – – – Other: | ||
| – Concentrated must complying with the definition in point 6 of Annex I to Regulation (EEC) No 822/87 | ||
| – Other |
| CN code | Description of goods | Product code |
|---|---|---|
| 2401 | Unmanufactured tobacco; tobacco refuse: | |
| – Tobacco, not stemmed/stripped: | ||
| – – Flue-cured Virginia type and light air-cured Burley type tobacco (including Burley hybrids); light air-cured Maryland type and fire-cured tobacco: | ||
| – – – Flue-cured Virginia type: | ||
| – Baled: | ||
| – Virgin D | ||
| – Virginia EL | ||
| – Virginia E | ||
| – Virginia P | ||
| – Other | ||
| – – – Light air-cured Burley type (including Burley hybrids): | ||
| – Baled: | ||
| – Badischer Burley E | ||
| – Burley I | ||
| – Burley EL | ||
| – Burley E | ||
| – Burley P | ||
| – Other | ||
| – – – Light air-cured Maryland type: | ||
| – Baled | ||
| – Other | ||
| – – – Fire-cured tobacco: | ||
| – – – – Kentucky type: | ||
| – Baled | ||
| – Other | ||
| – – Other: | ||
| – – – Sun-cured Oriental type tobacco: | ||
| – Baled: | ||
| – Xanti-Yaka | ||
| – Perustitza | ||
| – Samsun | ||
| – Erzegovina | ||
| – Basmas | ||
| – Katerini and similar varieties | ||
| – Kaba Koulak classic | ||
| – Elassona | ||
| – Kaba Koulak non classic | ||
| – Myrodata Smyrne, Trapezous and Phi I | ||
| – Myrodata Agrinion | ||
| – Zichnomyrodata | ||
| – Tsebelia | ||
| – Mavra | ||
| – Other | ||
| – – – Dark air-cured tobacco: | ||
| – Baled: | ||
| – Badischer Geudertheimer | ||
| – Paraguay | ||
| – Dragon vert and hybrids thereof, Philippin, Petit Grammont (Flobecq), Semois, Appelterre | ||
| – Nijkerk | ||
| – Misionero | ||
| – Forchheimer Havana II c) | ||
| – Nostrano | ||
| – Beneventano | ||
| – Brasile Selvaggio | ||
| – Santa Fé | ||
| – Burley Fermenté | ||
| – Havana E | ||
| – Other | ||
| – – – Flue-cured tobacco: | ||
| – Bright type, baled | ||
| – Other | ||
| – – – Other tobacco: | ||
| – Baled: | ||
| – Round Tip | ||
| – Scafati | ||
| – Sumatra I | ||
| – Round Scafati | ||
| – Other | ||
| – Tobacco, partly or wholly stemmed/stripped: | ||
| – – Flue-cured Virginia type and light air-cured Burley type tobacco (including Burley hybrids); light air-cured Maryland type and fire-cured tobacco: | ||
| – – – Flue-cured Virginia type: | ||
| – Totally stripped, in the form of strips measuring at least 0,5 cm, baled: | ||
| – Virgin D | ||
| – Virginia EL | ||
| – Virginia E | ||
| – Virginia P | ||
| – Other | ||
| – – – Light air-cured Burley type (including Burley hybrids): | ||
| – Totally stripped, in the form of strips measuring at least 0,5 cm, baled: | ||
| – Badischer Burley E | ||
| – Burley I | ||
| – Burley EL | ||
| – Burley E | ||
| – Burley P | ||
| – Other | ||
| – – – Light air-cured Maryland type: | ||
| – Totally stripped, in the form of strips measuring at least 0,5 cm, baled | ||
| – Other | ||
| – – – Fire-cured tobacco: | ||
| – – – – Kentucky type: | ||
| – Totally stripped, in the form of strips measuring at least 0,5 cm, baled | ||
| – Other | ||
| – – Other: | ||
| – – – Sun-cured Oriental type tobacco: | ||
| – Tsebelia type, totally stripped, in the form of strips measuring at least 0,5 cm, baled | ||
| – Other | ||
| – – – Dark air-cured tobacco: | ||
| – Totally stripped, in the form of strips measuring at least 0,5 cm, baled: | ||
| – Badischer Geudertheimer | ||
| – Paraguay | ||
| – Dragon vert and hybrids thereof, Philippin, Petit Grammont (Flobecq), Semois, Appelterre | ||
| – Nijkerk | ||
| – Misionero | ||
| – Forchheimer Havana II c) | ||
| – Nostrano | ||
| – Beneventano | ||
| – Brasile Selvaggio | ||
| – Santa Fé | ||
| – Burley Fermenté | ||
| – Havana E | ||
| – Other | ||
| – – – Flue-cured tobacco: | ||
| – Bright type, totally stripped, in the form of strips measuring at least 0,5 cm, baled | ||
| – Other |