&&Answers Pet Food Organic Duck Eggs are frozen duck eggs, washed in whey for preservation, and packaged four to a box. The eggs are meant as a supplement to a raw pet food...

HS 0407.29.00.00

الملاحظات التفسيرية

Section 11 of the Customs Tariff states that in interpreting the headings and subheadings, regard shall be had to the World Customs Organization's (WCO) Explanatory Notes to the Harmonized Commodity Description and Coding System. General Interpretative Rule 1 (GIR 1) directs that titles of Sections, Chapters and sub-Chapters are provided for ease of reference only. For legal purposes,...

Source: advance_ruling (C-2020-004625)

Birds' eggs, in shell, fresh, preserved or cooked This heading also covers rotten eggs in shell, as well as eggs in which the incubation process has started. Preservation may be achieved by treating the outside of the eggs with a fat, wax or paraffin wax, by immersion in a solution of lime or silicate (soda or potash), or by other methods. The term ‘poultry’ means the birds of heading 0105 .

Source: eu_cn_en (EUR-Lex 02019XC0329(02)-20250113)

Fertilised eggs for incubation These subheadings cover only eggs of poultry and of other birds meeting the terms laid down by the competent authorities.

Source: eu_cn_en (EUR-Lex 02019XC0329(02)-20250113)

Chapter 4 Notes (5)

1. 1. The expression "milk" means full cream milk or partially or completely skimmed milk.

2. 2. For the purposes of heading 04.03, yogurt may be concentrated or flavoured and may contain added sugar or other sweetening matter, fruit, nuts, cocoa, chocolate, spices, coffee or coffee extracts, plants, parts of plants, cereals or bakers’ wares, provided that any added substance is not used for the purpose of replacing, in whole or in part, any milk constituent, and the product retains the essential character of yogurt.

3. 3. For the purposes of heading 04.05: • (a) The term "butter" means natural butter, whey butter or recombined butter (fresh, salted or rancid, including canned butter) derived exclusively from milk, with a milkfat content of 80% or more but not more than 95% by weight, a maximum milk solids-not-fat content of 2% by weight and a maximum water content of 16% by weight. Butter does not contain added emulsifiers, but may contain sodium chloride, food colours, neutralising salts and...

4. 4. Products obtained by the concentration of whey and with the addition of milk or milkfat are to be classified as cheese in heading 04.06 provided that they have the three following characteristics: • (a) a milkfat content, by weight of the dry matter, of 5% or more; • (b) a dry matter content, by weight, of at least 70% but not exceeding 85%; and • (c) they are moulded or capable of being moulded.

5. 5. This Chapter does not cover: • (a) Non-living insects, unfit for human consumption (heading 05.11); • (b) Products obtained from whey, containing by weight more than 95% lactose, expressed as anhydrous lactose calculated on the dry matter (heading 17.02); • (c) Products obtained from milk by replacing one or more of its natural constituents (for example, butyric fats) by another substance (for example, oleic fats) (heading 19.01 or 21.06); or • (d) Albumins (including concentrates...

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