On Amendments To Certain Laws Of Ukraine

Original Language Title: Про внесення змін до деяких законів України

Subscribe to a Global-Regulation Premium Membership Today!

Key Benefits:

Subscribe Now

Read the untranslated law here: http://zakon3.rada.gov.ua/laws/show/2775-15

                                                          
With a k o n u r as th n and {Act repealed by law N 584-VII (584-18) from 19.09.2013, VVR, 2014, N 20-21, 740} on amendments to certain laws of Ukraine (Verkhovna Rada of Ukraine (BD), 2005, N 46-47, 468) {amended in accordance with the codes of 2755 N-VI (2755-17) from the 02.12.2010, BD, 2011, N 13-14 , N 15-16, N 17, 112 N 4495-VI (4495-17) from 13.03.2012, VVR, 2012, N N, 44-45, 46-47, N 48, 552} the Verkhovna Rada of Ukraine about with t and o in l I have: I. Make changes to the following laws: 1. In the customs tariff of Ukraine (2371-14, 2371-14, 2371-14, 2371 GA-14), approved by the law of Ukraine "on customs tariff of Ukraine" (2371-14) (the Supreme Council of Ukraine , 2001, N 24, cent. 125, N 45, art. 239; Official Bulletin of Ukraine, 2001, N 18, item 781, with the following changes): 1) of the "basic rules of interpretation of the classification of goods" (2371-14) supplemented by a paragraph the following contents: "features of the application specific and combined rates of import duty When calculating the amounts of import duty, levied on specific rates established in monetary amount per kilogram of mass product or combined rates of specific component in a monetary amount per kilogram of mass goods as the estimated base used by the mass of the goods with regard to primary packaging (packaging) this product, which is inseparable from the goods to its consumption and in which the product is supplied for retail sale ";
2) of units and accounting (OVO) "," Advanced units of measurement and accounting (2371-14) supplemented by a paragraph of this "quarter of kV-ampere reactive (kìlovar);
3) of notes to parts of "units of measurement and accounting (OVO) (2371-14) to exclude words: b/kg-Cargo-kilogram (taking into account solutions, sauces and other substances, which are goods included in a group of 20);
4) 01-05 section I (2371-14) put in this Edition: Group 01 live animals Note: 1. this group includes all live animals except: a) fish and crustaceans, molluscs and other invertebrates commodity position 0301, 0306 or 0307;
b) cultures of micro-organisms and other products of commodity position 3002;
in) animal commodity position 9508.
----------------------------------------------------------------------
Код | The name | Rates of duty% | Intro-| |--------------------------| кові
| | Pref­ | tax incentives | full | ОВО
| | ren | | |
| | expiration whereof appeal | | |
--------------+--------------------+------+---------+---------+-------
0101 |Коні, віслюки, мули | | | |
| & lošaki, live: | | | |
|- коні: | | | |
0101 11 00 00 |-čistoporodnì | | 0 | 0 | шт
| [for] | | | |
|-animals | | | |
0101 19 |--other: | | | |
0101 19 10 00 |---for slaughter | | 5 | 5 | PCs 0101 19 90 00 |---other | | 5 | 5 | PCs 0101 20 |-donkeys, mules and | | | |
lošaki |: | | | |
0101 20 10 00 |-donkeys | | 5 | 5 | PCs 0101 20 90 00 |--mules and lošaki | | 5 | 5 | PCs 0102 | large horned | | | |
live cattle |: | | | |
0102 10 |-čistoporodnì | | | |
| [for] | | | |
|-animals: | | | |
0102 10 10 00 |-Heifer (female | | 0 | 0 | PC | cattle | | | |
the first cattle | | | | |
| calving) | | | |
0102 10 30 00 |-cow | | 0 | 0 | PCs 0102 10 90 00 |--other | | 0 | 0 | PCs 0102 90 |-other: | | | |
|--domestic species: | | | |
0102 90 05 00 |---mass not | | 5 | 5 | PC | more than 80 kg | | | |
|--weight from above | | | |
| 80 kg, but not more | | | |
| as 160 kg: | | | |
0102 90 21 00 |----for slaughter | | 5 | 5 | PCs 0102 90 29 00 |----other | | 5 | 5 | PC |---weight from above | | | |
| 160 kg but not over | | | |
| as 300 kg: | | | |
0102 90 41 00 |----for slaughter | | 5 | 5 | PCs 0102 90 49 00 |----other | | 15 | 15 | PC |---weight from above | | | |
¦ 300 kg: | | | |
|----Heifer | | | |
| (female big | | | |
| in cattle | | | |
| first calving): | | | |
0102 90 51 00 |----for slaughter | | 5 | 5 | PCs 0102 90 59 00 |-----other | | 5 | 5 | PC |----cow: | | | |
0102 90 61 00 |----for slaughter | | 5 | 5 | PCs 0102 90 69 00 |-----other | | 5 | 5 | шт
|- - - - інші: | | | |
0102 90 71 00 |----for slaughter | | 5 | 5 | PCs 0102 90 79 00 |-----other | | 5 | 5 | PCs 0102 90 90 00 |--other | | 5 | 5 | PCs 0103 live Swine |: | | | |
0103 10 00 00 |-čistoporodnì | | 0 | 0 | шт
| [for] | | | |
|-animals | | | |
|- інші: | | | |
0103 91 |--weighing less than | | | |
|50 кг: | | | |
0103 91 10 00 |---domestic species | | 5 | 5 | PCs 0103 91 90 00 |---other | | 5 | 5 | PCs 0103 92 |--weighing 50 kg or | | | |
|: | | | |
|---domestic species: | | |
0103 92 11 00 |----sows, | | 8 | 8 | PC | that oporosilisâ | | | |
| at least once | | | |
|-and minimal weight | | | |
| 160 kg | | | |
0103 92 19 00 |----other | | 8 | 8 | PCs

0103 92 90 00 |---other | | 8 | 8 | PCs 0104 | Sheep or goats: | | |
0104 10 sheep-|: | | | |
0104 10 10 00 |-čistoporodnì | | 0 | 0 | шт
| [for] | | | |
|-animals | | | |
|- - інші: | | | |
0104 10 30 00 |---lambs (age | | 2 | 2 | PC | one year) | | | |
0104 10 80 00 |---other | | 2 | 2 | PCs 0104 20 goats-|: | | | |
0104 20 10 00 |-čistoporodnì | | 2 | 2 | шт
| [for] | | | |
|-animals | | | |
0104 20 90 00 |--other | | 2 | 2 | PCs 0105 | Poultry live | | | |
| (cocks, hens, ducks, | | | |
turkeys, geese, | | | | |
Guinea fowl and turkeys |): | | |
|--weight no more than | | | |
|185 г: | | | |
0105 11 |--roosters and hens: | | | |
|---chickens | | | |
the output | tribal | | | |
| (prabat′kìvs′kì and | | | |
|: motherboards line): | | | |
0105 11 11 00 |----egg rocks | | 0 | 0 | PCs 0105 11 19 00 |----other | | 0 | 0 |шт
|- - - інші: | | | |
0105 11 91 00 |----egg rocks | | 0 | 0 | PCs 0105 11 99 00 |----other | | 0 | 0 | PCs 0105 12 00 00 |--turkeys and | | 2 | 2 | PC | Turkey | | | |
0105 19 |--other: | | | |
0105 19 20 00 |---geese | | 2 | 2 | PCs 0105 19 90 00 |---ducks and | | 2 | 2 | PC | Guinea fowl | | | |
|- інші: | | | |
0105 92 00 |--roosters and chickens | | | |
| mass no more than | | | |
| 2 000 g: | | | |
0105 92 00 10 |---chickens | | 0 | 0 | PCs-| | | | |
| 90-120-day | | | |
0105 92 00 90 |---other | | 10 | 10 | PCs 0105 93 00 00 |--roosters and chickens | | 10 | 10 | PC | weight more than 2 000 g | | | |
0105 99 |--other: | | | |
0105 99 10 00 |---duck | | 10 | 10 | PCs 0105 99 20 00 |---geese | | 10 | 10 | PCs 0105 99 30 00 |---turkeys and | | 10 | 10 | PC | Turkey | | | |
0105 99 50 00 |---Guinea fowl | | 10 | 10 | PCs 0106 00 | other animals live: | | | |
0106 00 10 00 |-domestic rabbit | | 10 | 10 | PCs 0106 00 20 00 |-pigeons | | 10 | 10 | PCs-0106 00 90 other |: | | | |
0106 00 90 10 |-animals | | 0 | 0 | PC | supplied for | | | |
| zoos | | | |
0106 00 90 90 |--other | | 10 | 10 | PCs Group 02 Meat and edible innards (offal) Note: 1. this group includes: a) products commodity positions 0201-0208 and 0210, unfit for human consumption;
b) guts, urine bladders and stomachs of animals (heading 0504 position), as well as animal blood (heading 0511 Fagot worm or position);
in the) animal fats, in addition to the products listed in the commodity 0209 (group 15).
Additional notes: 1. The following terms mean:) "beef carcass (cattle)" in pìdpozicìâh 0201 10 and 0202 10-goal Hulk zabitoï animals after znekrovlennâ, nutrennâ, zneškurennâ, imported from the head or without the heads, with or without feet, with or without subproduktami nevìddìlenimi.
If the Hulk is imported without the head, it should be separated from the Hulk in the atlanto-potiličnogo joint (at the level of connection of the occipital bone and cervical vertebra). If the Hulk is imported without the feet, the latter must be severed at the level of zap'âstno-p'âstnogo connections or in the area of connection of plesni and peredplesni; "carcass" should be considered the front part of the body that contains all of the bone and slaughter, to the same part of the neck and rib edge lopatkovoï pieces have numbers more than ten pairs of ribs;
b) "-carcasse bovine (cattle)" in pìdpozicìâh 0201 10 and 0202 10-product, obtained as a result of the symmetrical Division of the whole carcass through the Centre of each cervical, thoracic, lumbar and sacral vertebra and through the Centre of the sternum and the ischiopubic-pubic; "napìvtušeû" should be considered the front part of the half-carcasse, which contains all the bones and the slaughter, neck piece and rib edge lopatkovoï pieces have numbers over ten ribs;
in) "covered by čvertki" without subcategories 0201 20 20 00 and 0202 20 10 00-set consisting of:-either from the front of the čvertki that contains all the bones and the slaughter, with the šijnoû part and rebernim edge lopatkovoï pieces vìdrubanoï at the level of the tenth rib and back čvertki that contains all the bones and the thigh and poperekovu part, severed at the level of the third rib;
-or from a front čvertki that contains all the bones and the slaughter, with the šijnoû part and rebernim edge lopatkovoï pieces vìdrubanoï at the level of the fifth rib with chest pain and pahvinoû and back čvertki that contains all the bones and the thigh and poperekovu part, severed at the level of eighth RIB.
Front and rear čvertki that make up the "offset čvertki", must be reported to customs at the same time and in equal numbers, and the total mass of the front čvertok should be equal to the total mass of posterior čvertok; However, a valid distinction between the masses of the two parts of the consignment, on condition that it does not exceed 5% by weight of najvažčoï parts (front or rear čvertok);
g) "nerozdìlenì front čvertki" without subcategories 0201 20 30 00 and 0202 20 30 00-front part of the body that contains all of the bones and slaughter, and part of the šijnoû rebernim edge lopatkovoï

part that consists of four pairs of ribs at least ten pairs of ribs as a maximum (the first four pairs of ribs must be whole, the others may be rozrubana), with or without pahvinoû;
e) "separated by a front čvertki" without subcategories 0201 20 30 00 and 0202 20 30 00-front part of the half-carcasse, containing all the bones and the slaughter, with the šijnoû part of the rebernim and the edge of the lopatkovoï part, which has four fins at least and ten ribs as a maximum (the first four ribs must be whole, the others may be rozrubana), with or without pahvinoû;
Dr.) nerozdìlenì rear čvertki "without subcategories 0201 20 50 00 and 0202 20 50 00-rear part of the body that contains all of the bone, hip and poperekovu, including fìlejnu, and which contains a minimum of three pairs of whole or rozrubanih ribs, with or without gomìlkoû with or without pahvinoû;
e) "separated rear čvertki" without subcategories 0201 20 50 00 and 0202 20 50 00-rear-carcasse containing all bone, hip and poperekovu, including fìlejnu, and which contains a minimum of three whole or rozrubanih ribs, with or without gomìlkoû with or without pahvinoû;
available) 11. "cuts from the front čvertok", so called "avstralìjki" in the subcategories 0202 30 50 00 mean spinnu (dorsal′nu) part of the front of the čvertki, which contains the upper part of the spinal edge lopatkovoï pieces obtained from the front of the čvertki, along with four (minimum) or ten (maximum) ribs, by rozrubuvannâ Hulk in a straight line through the connection point of the first segment of the first rib to the sternum to point fold aperture on the tenth of the;
22. "vìdrub from the sternum, the so-called" avstralìjka "(vìdrub," čeliško and bacon "), in the lower part of the subcategories of front means 0202 30 50 00 čvertki mascara containing cutting edge side (" curl ") and the rear edge of the side.
1B. When determining the number of whole or rozrubanih edges in accordance with additional notes 1 and are taken into account only the ribs, which are not separated from the spine.
2. The following terms mean:) "carcass or half-carcasse" without subcategories 0203 11 10 00 and 0203 21 10 00-carcasses of domestic pigs after znekrovlennâ, nutrennâ and remove bristles and ratic′. -Carcasse get rozrubuvannâm a Hulk in the Centre of each cervical, thoracic, lumbar and sacral vertebrae and through the line of the center of the sternum and the ischiopubic-pubic junction. These carcasses or half-carcasse could be head or headless, with legs, renal blood fat, kidneys, tail or diaphragm. -Carcasse can be with the dorsal brain, the main brain, tongue, or without them. Carcasses and half-carcasse sows may be with or without breasts;
b) "ham" (the back gammon) without subcategories 0203 12 11 00, 0203 22 11 00, 0210 11 11 00 and 0210 11 31 00-rear (rear) part of the half-carcasse, including bone, feet, gomìlkoû, skin and fat, or without them.
Ham (the back gammon), separated from the rest of the line, half-carcasse weight that goes no further the last lumbar vertebra;
in) "the cutting edge" without subcategories 0203 19 11 00, 0203 29 11 00, 0210 19 30 00 and 0210 19 60 00-front (main) part of the half-carcasse headless, including bone, feet, gomìlkoû, skin and fat, or without them.
Cutting edge, separated from the rest of the masses-carcasse along the line, which includes a maximum fifth thoracic vertebra.
The upper (spinal) part of the leading edge, which includes or does not include the lopatkovu bone and the surrounding flesh, considered as vìdrub loin (pork loin), if it is separated from the lower (ventral) part of the leading edge by nut splitters as much on the line, which passes directly under the hrebtovim pillar;
g) "paddle" (front of ham) without subcategories 0203 12 19 00, 0203 22 19 00, 0210 11 19 00 and 0210 11 39 00-lower part of the front edge that contains or does not contain the lopatkovu bone and the surrounding flesh, including the bones of the feet, gomìlkoû, skin or FAT or without them.
Lopatkova bone with adjoining pulp which are imported separately, is considered in this sub-category as part of frontal okostu;
e) "loin" without subcategories 0203 19 13 00, 0203 29 13 00, 0210 19 40 00 and 0210 19 70 00-upper-carcasse, which starts with the first cervical vertebra down to 32% of the vertebrae, including bones, with virìzkoû, lopatkovoû bone, lard, rind, or without them. Loin is separated from the lower part of the half-carcasse by nut splitters on the line, which passes directly under the Ridge;
d) "meat" without subcategories 0203 19 15 00, 0203 29 15 00, 0210 12 11 00 and 0210 12 19 00-lower part of the half-carcasse, called "našpigovanoû"-the chest part bekonnoï half (with a layer of fat), located between the rear okostom with gomìlkoû and front okostom (lopatkovoû part), with or without bones, but with the rind and fat;
e) "bekonna half" in sub-categories 0210 19 10 00-pork napìvtuša headless, ŝokovini, tanks, legs, tail, kidney fat, kidney, tenderloin, lopatkovoï bone, sternum, spine, pelvic bone and diaphragm;
There are) "three quarters of leading edge" in sub-categories 0210 19 10 00-bekonna half without okostu, with or without bones (brought down or neobvalena);
the same) "three quarters of the rear edge of the" sub-categories 0210 19 20 00-bekonna half without the front part, with or without bones (brought down or neobvalena);
with) "middle" in the subcategories 0210 19 20 00-other bekonna without okostu and leading edge, with or without bones (brought down or neobvalena).
This new position also includes cuts of pork Midway, containing pork loin cloth and meat in proportion to their

the natural content of svinâčìj in the middle.
B. Part vìdrubìv examined in supplementary note 2 e), included in the same subcategories only if they have skin and fat.
If the cuts that belong to subcategories, 0210 11 11 00, 0210 11 19 00, 0210 11 31 00, 0210 11 39 00, 0210 19 30 00, 0210 19 60 00, obtained from the bekonnih halves, of which has already been removed bones, specified in additional note 2), then the incision must pass the same lines that have been defined in accordance with additional notes 2 and b) in) and g); in any case, these cuts or parts vìdrubìv should contain bones.
V. Subcategories 0206 30 31 00, 0206 49 91 00 and 0210 90 39 00 include, in particular, heads or halves of Heads of domestic swine, with or without a brain, ŝokovinoû or the tongue, as well as their parts.
The head is separated from the rest of the half-carcasse direct vìdrubuvannâm, parallel čerepu. Ŝokovini, pig snouts and ears, as well as adjacent to the head of the flesh, in particular, flesh behind the skull and part of the throat, called "tanks" are considered as part of the head. However the meat without bones the front edge (including the throat, lopatkovu part), will be displayed in without subcategories 0203 19 55 00, 0203 29 55 00, 0210 19 51 00 or 0210 19 81 00 depending on specific cases.
G. "Salo" without subcategories 0209 00 11 00 and 0209 00 19 00-adipose tissue located under the skin and connected with the latest, regardless of the part of the body from which it was obtained; in any case, the mass of adipose tissue must exceed the weight of the skin.
These subcategories also include Bacon with znâtoû sandpaper.
G. "dried or smoked" without subcategories 0210 11 31 00, 0210 11 39 00, 0210 12 19 00 and 0210 19 60 00 to 0210 19 89 00 means the products in which the ratio of water/protein (nitrogen content 6.25) in meat is equal to or less than 2.8. Nitrogen content shall be determined according to ISO method 937-1978.
3. The following terms mean:) "the Hulk" in categories 0204 10 00, 0204 21 00, 0204 30 00, 0204 41 00 without subcategories and 0204 50 11 00 and 0204 50 51 00-target Hulk zabitoï animals which it is after znekrovlennâ, nutrennâ, zneškurennâ, imported with or without the head, with or without the feet and with or without subproduktami nevìddìlenimi. If the Hulk is imported without the head, then the latter should be separated from the Hulk in the atlanto-potiličnogo joint (at the level of connection of the occipital bone and cervical vertebra). If the Hulk is imported without the feet, the latter must be severed in the zap'âstno-p'âstnogo or peredplesno-plesnovogo joints;
b) "-carcasse" categories 0204 10 00, 0204 21 00, 0204 30 00, 0204 41 00 without subcategories and 0204 50 11 00 and 0204 50 51 00-product, obtained as a result of the symmetrical Division of the whole carcass through the Centre of each cervical, thoracic, lumbar and sacral vertebra and through the Centre of the sternum and the ischiopubic-pubic;
in) "helmet" (front čvertki short rozrubu) without subcategories 0204 22 10 00, 0204 42 10 00, 0204 50 13 00 and 0204 50 53 00-front part of the body, with or without Bacon, which contains all the bones, as well as the shoulder, ankle, neck, slaughter-spinnu part obrubana perpendicular to the hrebtovomu post and which contains a minimum of five and a maximum of seven pairs of ribs, whole or rozrubanih;
g) "napìvkaska" (front čvertki short rozrubu) without subcategories 0204 22 10 00, 0204 42 10 00, 0204 50 13 00 and 0204 50 53 00-front part of the half-carcasse, with or without Bacon, that contains all of the bones, as well as a shovel, Shin, slaughter, neck-spinnu part obrubana perpendicular to the hrebtovomu post and which contains a minimum of five and a maximum of seven ribs, whole or rozrubanih;
e) "rack and saddle" without subcategories 0204 22 30 00, 0204 42 30 00, 0204 50 15 00 and 0204 50 55 00-the part that remains of the carcass after removing kûlota and helmets (front čvertki short rozrublennâ) with or without the kidneys; Saddle (hrebtovij edge spinnoï parts), separated four contain a minimum of five lumbar vertebrae; four of a kind (renal), separated from the saddle (the spinal region), contains a minimum of five pairs of ribs, whole or rozrubanih;
d) "napìvkare and napìvsìdlo" without subcategories 0204 22 30 00, 0204 42 30 00, 0204 50 15 00 and 0204 50 55 00-the part that remains of half-carcasse after removing napìvkûlota and napìvkaski with or without the kidneys; during a separation from the kidney part hrebtovij edge spinnoï pieces may have a minimum of five lumbar vertebrae; Renal part after separation from the spinal edges must have a minimum of five ribs whole or rozrubanih;
e) "kûlot" without subcategories 0204 22 50 00, 0204 42 50 00, 0204 50 19 00 and 0204 50 59 00-rear part of the body, including all the bones and the leg, severed at right angles to the spinal column at the level of the sixth lumbar vertebra just below the klubovoû bone, or at the level of the fourth sacral vertebra through the klubovu bone in the direction of the ischiopubic-pubic;
There are) "napìvkûlot" without subcategories 0204 22 50 00, 0204 42 50 00, 0204 50 19 00 and 0204 50 59 00-rear-carcasse, including all the bones and the back of the ankle, severed at right angles to the spinal column at the level of the sixth lumbar vertebra under pìddihal′noû bone, or at the level of the fourth sacral vertebra through the pìddihal′nu bone in the direction of the ischiopubic pubic connection.
3B. When determining the number of whole or rozrubanih edges, which are considered in additional note 3 and note taken only ribs attached to the spinal column, or rozrubanì.
4. The following terms mean: a) "part of poultry bones (neobvalenì)" without subcategories 0207 13 20 00-0207 13 60 00, 0207 26 20 00-0207 26 70 00,

0207 35 21 00-0207 35 63 00, 0207 14 20 00-0207 14 60 00, 0207 27 20 00-0207 27 70 00 and 0207 36 21 00-0207 36 63 00-above parts, containing all of the bone.
Part of the birds examined in paragraph a), but with a partially blocked or withdrawn bones, included in subcategories, 0207 13 70 00, 0207 26 80 00, 0207 35 79 00, 0207 14 70 00 or 0207 36 79 00;
b) "halves" without subcategories 0207 13 20 00, 0207 26 20 00, 0207 35 21 00, 0207 35 23 00, 0207 35 25 00, 0207 14 20 00, 0207 27 20 00, 0207 36 21 00, 0207 36 23 00 and 0207 36 25 00-halves of poultry carcases, obtained by rozrubuvannâm along the grudinnogo and spinal spine;
in) "quarter note" without subcategories 0207 13 20 00, 0207 26 20 00, 0207 35 21 00, 0207 35 23 00, 0207 35 25 00, 0207 14 20 00, 0207 27 20 00, 0207 36 21 00, 0207 36 23 00 and 0207 36 25 00-rear or front čvertki, obtained as a result of the rozrubuvannâ halves;
g) "wings goal with or without tips" without subcategories 0207 13 30 00, 0207 26 30 00, 0207 35 31 00, 0207 14 30 00, 0207 27 30 00, 0207 36 31 00-parts of a bird, which consist of the brachial, ulnar and radial bone, along with muscles. Thin end along with the bone in the wrist can be removed or left on.
Rozrubi must be made on the joints;
e) "meat" without subcategories 0207 13 50 00, 0207 26 50 00, 0207 35 51 00, 0207 35 53 00, 0207 14 50 00, 0207 27 50 00, 0207 36 51 00 and 0207 36 53 00-carcases of poultry consisting of the sternum and the ribs, located on each side, together with the muscles;
d) "feet" without subcategories 0207 13 60 00, 0207 35 61 00, 0207 35 63 00, 0207 14 60 00, 0207 36 61 00, 0207 36 63 00-carcases of poultry, which consist of the femur and large and small gomìlkovih bones, along with muscles. Both rozrubi must be made on the joints;
e) "pylons (the lower part of the legs) turkeys or turkeys in without subcategories 0207 26 60 00, 0207 27 60 00-pieces of carcases turkeys or turkeys, which consist of large and small gomìlkovih bones, along with muscles. Both rozrubi must be made on the joints;
There are) "legs turkeys and Turkey besides pìlonìv" without subcategories 0207 26 70 00 and 0207 27 70 00-turkeys and turkeys, consisting of the femur together with the muscles, or from the hips and large and small gomìlkovih bones, along with muscles. Both rozrubi must be made on the joints;
the same) "paletoti geese or ducks" without subcategories 0207 35 71 00 and 0207 36 71 00-products, which consist of carcases geese or ducks cast obskubanimi, totally vipotrošenimi, headless and the quotes and blocked or withdrawn bone (the sternum bone, ribs, rachis and buttocks), but preventing the stegnovoû bone, the gomìlkovoû bone and the humeral bone.
5. the import duty applicable to mixtures of this group, is calculated thus: a) when one of the components of the mixture gives at least 90 of the masses. % customs duty applied to population corresponds to mitu, which refers to the component;
b) in other cases rate corresponds to the rate of duty component, which is the largest taxable.
6. a) meat with seasoning, which has not passed thermal culinary processing, included in the Group of 16. The term "meat with seasoning" means meat that has not passed a thermal culinary processing, seasoning should be included inside or across the surface of the product and that is visible to the naked eye, or you can define the taste;
b) products commodity position 0210 to which seasoning has been added in the course of their preparation, is also included in this product, provided that you add seasoning does not change their characteristic signs.
7. The term "salted or in brine" commodity 0210 means meat and edible innards (offal) that were subjected to solìnnû that penetrates in depth and nourishes all the parts of the product, and have a total content of salt 1.2 masses. % or more.
----------------------------------------------------------------------
Код | The name | Rates of duty% | Intro-| |--------------------------| кові
| | Pref­ | tax incentives | full | ОВО
| | ren | | |
| | expiration whereof appeal | | |
--------------+--------------------+------+---------+---------+-------
0201 |Яловичина, свіжа або| | | |
| chilled: | | | |
| | | | |
0201 10 00 00 |-carcasses and half-carcasse | | 10% | 10% | -
| | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0201 20 |-other cuts | | | |
| neobvalenì: | | | |
0201 20 20 00 |-"compensated" | | 10% | 10% | -
|чвертки | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0201 20 30 00 |-nerozdìlenì or | | 10% | 10% | -|-separated front | | but not | but not |
| čvertki | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0201 20 50 00 |-nerozdìlenì or | | 10% | 10% | -|-separated rear | | but not | but not |
| čvertki | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0201 20 90 00 | - - інші | |1 euro | 1 euro | -
| | | 1 kg | 1 kg |
0201 30 00 00 |-coated | |1 euro | 1 euro | -
| | | 1 kg | 1 kg |
0202 | beef, morožena: | | |
0202 10 00 00 |-carcasses and half-carcasse | | 10% | 10% | -
| | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0202 20 |-other cuts | | | |
neobvalenì |: | | | |
0202 20 10 00 |-"compensated" | | 10% | 10% | -
|чвертки | | but not | but not |

| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0202 20 30 00 |-nerozdìlenì or | | 10% | 10% | -|-separated front | | but not | but not |
| čvertki | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
| | | | |
0202 20 50 00 |-nerozdìlenì or | | 10% | 10% | -|-separated rear | | but not | but not |
| čvertki | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
| | | | |
0202 20 90 00 |--other | |1 euro | 1 euro | -
| | | 1 kg | 1 kg |
0202 30 |-coated: | | | |
0202 30 10 00 |-front čvertki | |1 euro | 1 euro | -| goals or rozrubanì | | 1 kg | 1 kg |
There are five maximum | | | | |
| vìdrubìv, each | | | |
quarter note | served | | | |
| only one | | | |
| morozil′nomu block; | | | |
|" compensated | | | |
| čvertki served in | | | |
|-two freezers | | | |
| This blocks | | | |
| accommodates front | | | |
| čvertku or | | | |
frightened | Max | | | |
| in five vìdrubìv, | | | |
| second back | | | |
| čvertku, | | | |
| except fillets, | | | |
| one vìdrubom | | | |
0202 30 50 00 |-cuts from | |1 euro | 1 euro | -
|грудини, | | 1 kg | 1 kg |
|" avstralìjki "| | | |
0202 30 90 00 |--other | | 20 | 20 | -0203 | Pork, fresh, | | | |
| chilled or | | | |
morožena |: | | | |
|--fresh or | | | |
| chilled: | | | |
0203 11 |-Hulk and | | | |
|-carcasse: | | | |
0203 11 10 00 |---domestic | | 10% | 10% | -
|свиней | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro | | | for 1 kg | for 1 kg 0203 11 90 00 |---other | |1 euro | 1 euro | -
| | | 1 kg | 1 kg |
0203 12 |--ham, shoulder | | | |
| & their cuts, | | | |
neobvalenì |: | | | |
|---domestic | | | |
|: pigs | | | |
0203 12 11 00 |----Gammon and | | 10% | 10% | -| It cuts | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0203 12 19 00 |--blades and | | 10% | 10% | -| their cuts | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0203 12 90 00 |---other | |1 euro | 1 euro | -
| | | 1 kg | 1 kg |
0203 19 |--other: | | | |
|---domestic | | | |
|: pigs | | | |
0203 19 11 00 |----front | | 10% | 10% | and edge-| cuts | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0203 19 13 00 |----loin and | |1 euro | 1 euro | -| her cuts, | | 1 kg | 1 kg |
| neobvalenì | | | |
0203 19 15 00 |----brisket | |1 euro | 1 euro | -
| (contact) and her | | 1 kg | 1 kg |
| cuts | | | |
|- - - - інші: | | | |
0203 19 55 00 |-----coated | |1 euro | 1 euro | -
| | | 1 kg | 1 kg |
0203 19 59 00 |-----other | |1 euro | 1 euro | -
| | | 1 kg | 1 kg |
0203 19 90 00 |---other | |1 euro | 1 euro | -
| | | 1 kg | 1 kg |
|-morožena | | | |
0203 21 |-Hulk and | | | |
|-carcasse: | | | |
0203 21 10 00 |---domestic | | 10% | 10% | -
|свиней | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0203 21 90 00 |---other | |1 euro | 1 euro | -
| | | 1 kg | 1 kg |
0203 22 |--ham, shoulder | | | |
| & their cuts, | | | |
neobvalenì |: | | | |
|---domestic | | | |
|: pigs | | | |
0203 22 11 00 |----Gammon and | | 10% | 10% | -| It cuts | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0203 22 19 00 |--blades and | | 10% | 10% | -| their cuts | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0203 22 90 00 |---other | |1 euro | 1 euro | -
| | | 1 kg | 1 kg |
0203 29 |--other: | | | |
|---domestic | | | |
|: pigs | | | |
0203 29 11 00 |----front | | 10% | 10% | and edge-| cuts | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0203 29 13 00 |----loin and | |1 euro | 1 euro | -| It cuts | | 1 kg | 1 kg |
0203 29 15 00 |----brisket | |1 euro | 1 euro | -

| (contact) and her | | 1 kg | 1 kg |
| cuts | | | |
|- - - - інші: | | | |
0203 29 55 00 |-----coated | |1 euro | 1 euro | -
| | | 1 kg | 1 kg |
0203 29 59 00 |-----other | |1 euro | 1 euro | -
| | | 1 kg | 1 kg |
0203 29 90 00 |---other | |1 euro | 1 euro | -
| | | 1 kg | 1 kg |
0204 | lamb or | | | |
| goats, fresh, | | | |
| chilled or | | | |
morožena |: | | | |
0204 10 00 00 |-carcasses and half-carcasse | | 10% | 10% | -| lambs, fresh or | | but not | but not |
| chilled | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
|-other lamb | | | |
fresh | or | | | |
| chilled: | | | |
0204 21 00 00 |-Hulk and | | 10% | 10% | -|-carcasse | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 22 |--other cuts | | | |
neobvalenì |: | | | |
0204 22 10 00 |---helmet or | | 10% | 10% | -| napìvkaska (front | | but not | but not |
čvertki | short | | less than | less than |
| rozrubu) | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 22 30 00 |---quads and/or | | 10% | 10% | napìvkare or saddle-| | | but not | but not |
|/napìvsìdlo | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 22 50 00 |---kûlot or | | 10% | 10% | -| napìvkûlot | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 22 90 00 |---other | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0204 23 00 00 |--brought down | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0204 30 00 00 |-carcasses and half-carcasse | | 10% | 10% | frozen lambs-| | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
|-other furskins | | | |
morožena |: | | | |
0204 41 00 00 |-Hulk and | | 10% | 10% | -|-carcasse | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 42 |--other cuts | | | |
neobvalenì |: | | | |
0204 42 10 00 |---helmet or | | 10% | 10% | -| napìvkaska (front | | but not | but not |
čvertki | short | | less than | less than |
| rozrubu) | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 42 30 00 |---quads and/or | | 10% | 10% | napìvkare or saddle-| | | but not | but not |
|/napìvsìdlo | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 42 50 00 |---kûlot or | | 10% | 10% | -| napìvkûlot | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 42 90 00 |---other | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0204 43 |-coated: | | | |
0204 43 10 00 |---lambs | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0204 43 90 00 |---other | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0204 50 |-goats: | | | |
|--fresh or | | | |
| chilled: | | | |
0204 50 11 00 |---the Hulk and | | 10% | 10% | -|-carcasse | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 50 13 00 |---helmet or | | 10% | 10% | -| napìvkaska (front | | but not | but not |
čvertki | short | | less than | less than |
| rozrubu) | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 50 15 00 |---quads and/or | | 10% | 10% | napìvkare or saddle-| | | but not | but not |
|/napìvsìdlo | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 50 19 00 |---kûlot or | | 10% | 10% | -| napìvkûlot | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
|- - - інші: | | | |
0204 50 31 00 |----cuts, | | 10% | 10% | -| neobvalenì | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 50 39 00 |----cuts, | | 0.5 0.5 Euro Euro | | coated-| | | 1 kg | 1 kg |
|--morožena: | | | |
0204 50 51 00 |---the Hulk and | | 10% | 10% | -|-carcasse | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 50 53 00 |---helmet or | | 10% | 10% | -| napìvkaska (front | | but not | but not |
quart | short | | less than | less than |
| rozrubu) | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 50 55 00 |---quads and/or | | 10% | 10% | napìvkare or saddle-| | | but not | but not |
|/napìvsìdlo | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |

| | | for 1 kg | for 1 kg |
0204 50 59 00 |---kûlot or | | 10% | 10% | -| napìvkûlot | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
|- - - інші: | | | |
0204 50 71 00 |----cuts, | | 10% | 10% | -| neobvalenì | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0204 50 79 00 |----cuts, | | 0.5 0.5 Euro Euro | | coated-| | | 1 kg | 1 kg |
0205 00 | Meat horses | | | |
| (horse meat), asses, | | | |
mules or hinnies |, | | | |
| fresh, chilled | | | |
| or morožene: | | | |
|--horse meat: | | | |
0205 00 11 00 |--fresh or | | 10% | 10%, |-| chilled | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0205 00 19 00 |-morožena | | 10% | 10 %, |-
| | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0205 00 90 00 |-meat of asses, | | 10% | 10%, |-| mules or hinnies | | but not | but not |
| | | less than | less than |
| | 0.6 | 0.6 | Euro Euro |
| | | for 1 kg | for 1 kg |
0206 edible Offal | | | | |
| cattle | | | |
| cattle, swine, | | | |
| sheep, goats, horses, | | | |
| donkeys, mules or | | | |
| hinnies, fresh, | | | |
| chilled or | | | |
frozen |: | | | |
0206 10 |-cattle | | | |
¦ livestock, fresh or | | | |
| chilled: | | | |
0206 10 10 00 |-production | | 0.5 0.5 Euro Euro | | pharmaceutical-| | | 1 kg | 1 kg |
| products | | | |
|- - інші: | | | |
0206 10 91 00 |---liver | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0206 10 95 00 |--thick | | 0.5 0.5 Euro Euro | | and thin diaphragm-| | | 1 kg | 1 kg |
| Aperture | | | |
0206 10 99 00 |---other | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
|-cattle | | | |
| cattle, frozen: | | | |
0206 21 00 00 |--tongues | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0206 22 |--liver: | | | |
0206 22 10 00 |--| | 0.5 0.5 Euro Euro | | production-| | | 1 kg | 1 kg |
| pharmaceutical | | | |
| products | | | |
0206 22 90 00 |---other | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0206 29 |--other: | | | |
0206 29 10 00 |--| | 0.5 0.5 Euro Euro | | production-| | | 1 kg | 1 kg |
| pharmaceutical | | | |
| products | | | |
|- - - інші: | | | |
0206 29 91 00 |----thick | | 0.5 0.5 Euro Euro | | and thin diaphragm-| | | 1 kg | 1 kg |
| Aperture | | | |
0206 29 99 00 |----other | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0206 30 |-pork, fresh or | | | |
| chilled: | | | |
0206 30 10 00 |-production | | 0.5 0.5 Euro Euro | | pharmaceutical-| | | 1 kg | 1 kg |
| products | | | |
|- - інші: | | | |
|---domestic | | | |
|: pigs | | | |
0206 30 21 00 |----liver | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0206 30 31 00 |----other | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0206 30 90 00 |---other | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
|-pork, frozen: | | |
0206 41 |--liver: | | | |
0206 41 10 00 |--| | 0.5 0.5 Euro Euro | | production-| | | 1 kg | 1 kg |
| pharmaceutical | | | |
| products | | | |
|- - - інші: | | | |
0206 41 91 00 |----domestic | | 0.5 0.5 Euro Euro | | -
|свиней | | 1 kg | 1 kg |
0206 41 99 00 |----other | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0206 49 |--other: | | | |
0206 49 10 00 |--| | 0.5 0.5 Euro Euro | | production-| | | 1 kg | 1 kg |
| pharmaceutical | | | |
| products | | | |
|- - - інші: | | | |
0206 49 91 00 |----domestic | | 0.5 0.5 Euro Euro | | -
|свиней | | 1 kg | 1 kg |
0206 49 99 00 |----other | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0206 80 |-other, fresh or | | | |
| chilled: | | | |
0206 80 10 00 |-production | | 0.5 0.5 Euro Euro | | pharmaceutical-| | | 1 kg | 1 kg |
| products | | | |
|- - інші: | | | |
0206 80 91 00 |---horses | | 0.5 0.5 Euro Euro | | -| asses, mules or | | 1 kg | 1 kg |
| hinnies | | | |
0206 80 99 00 |--sheep and goats | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0206 90 |-other, frozen: | | | |
0206 90 10 00 |-production | | 0.5 0.5 Euro Euro | | pharmaceutical-| | | 1 kg | 1 kg |
| products | | | |
|- - інші: | | | |

0206 90 91 00 |---horses | | 0.5 0.5 Euro Euro | | -| asses, mules or | | 1 kg | 1 kg |
| hinnies | | | |
0206 90 99 00 |--sheep and goats | | 0.5 0.5 Euro Euro | | -
| | | 1 kg | 1 kg |
0207 | meat and food | | | |
| offal | | | |
| poultry | | | |
| commodity position | | | |
| 0105, fresh, | | | |
| chilled or | | | |
frozen |: | | | |
|-cocks and hens: | | | |
0207 11 |--not cut | | | |
| part, fresh or | | | |
| chilled: | | | |
0207 11 10 00 |---t | | 10% | 10% | -| potrošenì, with head | ¦ but not | but not |
| & paws, the so-called | | less than | less |
|" broiler 83% "| | 0.4 0.4 Euro Euro | |
| | | 1 kg | 1 kg |
0207 11 30 00 |---t | |10%, |10%, | without potrošenì-| | ¦ but not | but not |
|-Chair and quotes | | less than | less |
| but with necks, hearts, | | 0.4 0.4 Euro Euro | |
stomach liver and |, | | 1 kg | 1 kg |
| so-called | | | |
|" Chicken 70% "| | | |
0207 11 90 00 |---t | | 10% | 10% | without potrošenì-| | ¦ but not | but not |
|-Chair and quotes | | less than | less |
|-neck, heart, | | 0.4 0.4 Euro Euro | |
stomach, liver and | | | 1 kg | 1 kg |
| so-called | | | |
|" Chicken 65% ", or | | | |
| are given differently | | | |
0207 12 |-not cut | | | |
frozen parts, |: | | | |
0207 12 10 00 |---t | |10 %, |10 %, | without potrošenì-| | ¦ but not | but not |
|-Chair and quotes, but | | less than | less |
|-from, heart | | 0.4 0.4 Euro Euro | |
stomach liver and |, | | 1 kg | 1 kg |
| so-called | | | |
|" Chicken 70% "| | | |
0207 12 90 00 |---t | |10 %, |10 %, | without potrošenì-| | ¦ but not | but not |
|-Chair and quotes | | less than | less |
|-neck, heart, liver | | 0.4 0.4 Euro Euro | |
| & stomach, so-called | | 1 kg | 1 kg |
|" Chicken 65% ", or | | | |
| are given differently | | | |
0207 13 |--parts and | | | |
| offal, fresh | | | |
|, or chilled: | | | |
|---parts: | | | |
0207 13 10 00 |----coated | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
|----neobvalenì: | | | |
0207 13 20 00 |-----half | | 0.7 0.7 Euro Euro | | -|-and čvertki | | 1 kg | 1 kg |
0207 13 30 00 |-----wing goals | |30%, |30%, | -with or without beard | | ¦ but not | but not |
| end | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 13 40 00 |-----back | |30 %, |30 %, | back neck | of šiâmi, | ¦ but not | but not |
wing tips, guzki | | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 13 50 00 |-----brisket | |30 %, |30 %, | -|, and parts | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 13 60 00 |-----legs and | | 0.7 0.7 Euro Euro | | -| parts | | 1 kg | 1 kg |
0207 13 70 00 |-----other | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
|---offal: | | | |
0207 13 91 00 |----liver | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 13 99 00 |----other | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 14 |--parts and | | | |
offal, | | | | |
frozen |: | | | |
|--parts of carcases: | | |
0207 14 10 00 |----coated | |10 %, |10 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 0.4 0.4 Euro Euro | |
| | | 1 kg | 1 kg |
|----neobvalenì: | | | |
0207 14 20 00 |-----half | |10 %, |10 %, | -|-and čvertki | ¦ but not | but not |
| | | less than | less |
| | | 0.4 0.4 Euro Euro | |
| | | 1 kg | 1 kg |
0207 14 30 00 |----wings | |10 %, |10 %, | -your goal | | ¦ but not | but not |
|, or without tips | | less than | less |
| | | 0.4 0.4 Euro Euro | |
| | | 1 kg | 1 kg |
0207 14 40 00 |-----back | |10 %, |10 %, | back neck | of šiâmi, | ¦ but not | but not |
wing tips, guzki | | | less than | less |
| | | 0.4 0.4 Euro Euro | |
| | | 1 kg | 1 kg |
0207 14 50 00 |-----brisket | |10 %, |10 %, | -|, and parts | ¦ but not | but not |
| | | less than | less |
| | | 0.4 0.4 Euro Euro | |
| | | 1 kg | 1 kg |
0207 14 60 00 |-----legs and | |10 %, |10 %, | -| parts | ¦ but not | but not |

| | | less than | less |
| | | 0.4 0.4 Euro Euro | |
| | | 1 kg | 1 kg |
0207 14 70 00 |-----other | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
|---offal: | | | |
0207 14 91 00 |----liver | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 14 99 00 |----other | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
|-turkeys and Turkey: | | |
0207 24 |--not separated by | | | |
| part, fresh or | | | |
| chilled: | | | |
0207 24 10 00 |---t | |10 %, |10 %, | without potrošenì-| | ¦ but not | but not |
|-Chair and quotes, but | | less than | less |
|-from, heart | | 0.4 0.4 Euro Euro | |
stomach liver and |, | | 1 kg | 1 kg |
| so-called | | | |
|" 80% turkeys ' | | | |
0207 24 90 00 |---t | |10 %, |10 %, | without potrošenì-| | ¦ but not | but not |
|-Chair and quotes | | less than | less |
|-neck, heart, | | 0.4 0.4 Euro Euro | |
stomach, liver and | | | 1 kg | 1 kg |
| so-called | | | |
|" Turkeys are 73%, or | | | |
| are given differently | | | |
0207 25 |--not cut | | | |
frozen parts, |: | | | |
0207 25 10 00 |---t | |10 %, |10 %, | without potrošenì-| | ¦ but not | but not |
|-Chair and quotes, but | | less than | less |
|-out, heart and | | 0.4 0.4 Euro Euro | |
| stomach, so-called | | 1 kg | 1 kg |
|" 80% turkeys ' | | | |
0207 25 90 00 |---t | |10 %, |10 %, | without potrošenì-| | ¦ but not | but not |
|-Chair and quotes without | | less than | less |
|-neck, heart, liver | | 0.4 0.4 Euro Euro | |
| & stomach, so-called | | 1 kg | 1 kg |
|" Turkeys are 73%, or | | | |
| are given differently | | | |
0207 26 |--parts and | | | |
| offal, fresh | | | |
|, or chilled: | | | |
|--parts of carcases: | | |
0207 26 10 00 |----coated | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
|----neobvalenì: | | | |
0207 26 20 00 |-----half | |30 %, |30 %, | -|-and čvertki | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 26 30 00 |----wings | |30 %, |30 %, | -your goal | | ¦ but not | but not |
|, or without tips | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 26 40 00 |-----back | |30 %, |30 %, | back neck | of šiâmi, | ¦ but not | but not |
wing tips, guzki | | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 26 50 00 |-----brisket | |30 %, |30 %, | -|, and parts | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
|-----legs and | | | |
| parts: | | | |
0207 26 60 00 |------pylons | |30 %, |30 %, | -
| (the lower part | ¦ but not | but not |
| feet) and their parts | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 26 70 00 |----other | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 26 80 00 |-----other | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
|---offal: | | | |
0207 26 91 00 |----liver | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 26 99 00 |----other | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 27 |--parts and | | | |
offal, | | | | |
frozen |: | | | |
|---parts: | | | |
0207 27 10 00 |----coated | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
|----neobvalenì: | | | |
0207 27 20 00 |-----half | |30 %, |30 %, | -|-and čvertki | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 27 30 00 |----wings | |30 %, |30 %, | -your goal | or | ¦ but not | but not |
| end | | less than | less |
| | | 1.5 euros | 1.5 euro |

| | | 1 kg | 1 kg |
0207 27 40 00 |-----back | |30 %, |30 %, | back neck | of šiâmi, | ¦ but not | but not |
wing tips, guzki | | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 27 50 00 |-----brisket | |30 %, |30 %, | -|, and parts | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
|-----legs and | | | |
| parts: | | | |
0207 27 60 00 |------pylons | |30 %, |30 %, | -
| (the lower part | ¦ but not | but not |
| feet) and their parts | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 27 70 00 |----other | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 27 80 00 |-----other | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
|---offal: | | | |
0207 27 91 00 |----liver | |30 %, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
0207 27 99 00 |----other | |30%, |30 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 1.5 euros | 1.5 euro |
| | | 1 kg | 1 kg |
|-ducks, geese, or | | | |
guineafowl |: | | | |
0207 32 |--not cut | | | |
| part, fresh or | | | |
| chilled: | | | |
|---ducks: | | | |
0207 32 11 00 | — — — t | |10 %, |10 %, | or without drained of blood-| | ¦ but not | but not |
| nepotrošenì guts, | | less than | less |
quotation and head |, | | 0.4 0.4 Euro Euro | |
| so-called | | 1 kg | 1 kg |
|" the ducks 85% "| | | |
0207 32 15 00 | — — — t | |10 %, |10 %, | without potrošenì-| | ¦ but not | but not |
| head and quotes | | less than | less |
|-necked, heart | | 0.4 0.4 Euro Euro | |
liver | and | | 1 kg | 1 kg |
stomach |, | | | |
|-called "70% ducks" | | | |
0207 32 19 00 | — — — t | |10 %, |10 %, | without potrošenì-| | ¦ but not | but not |
| head and quotes | | less than | less |
|-neck, heart, | | 0.4 0.4 Euro Euro | |
stomach, liver and | | | 1 kg | 1 kg |
| so-called | | | |
|" the ducks 63%, or | | | |
| are given differently | | | |
|---geese: | | | |
0207 32 51 00 | — — — t | |10 %, |10 %, | drained of blood-|, | ¦ but not | but not |
| nepotrošenì, | | less than | less |
quotations and | | | 0.4 0.4 Euro Euro | |
| so-called | | 1 kg | 1 kg |
|" geese 82% "| | | |
0207 32 59 00 | — — — t | |10 %, |10 %, | without potrošenì-| | ¦ but not | but not |
| head and quotes | | less than | less |
| heart and stomach problems | | 0.4 0.4 Euro Euro | |
|, or without them, so | | 1 kg | 1 kg |
|-called "geese" 75% "| | | |
|-or presented differently | | | |
0207 32 90 00 |---Guinea fowl | |10 %, |10 %, | -
| | ¦ but not | but not |
| | | less than | less |
| | | 0.4 0.4 Euro Euro | |
| | | 1 kg | 1 kg |
0207 33 |--not cut | | | |
frozen parts, |: | | | |
|---ducks: | | | |
0207 33 11 00 | — — — t | |10 %, |10 %, | without potrošenì-| | ¦ but not | but not |
| head and quotes | | less than | less |