C A C U A TO R S
{Law has lost validity on the basis of the Law
N 584-VII ( 584-18 ) From 19.09.2013, VR
2014, N 20-21, pp. 740}
On Amendments to Certain Laws of Ukraine
(Information of the Verkhovna Rada of Ukraine (VR), 2005, N 46-47, pp. 468)
{With changes made in accordance with the Code
N 2755-VI ( 2755-17 ) 02.12.2010, VR, 2011, N 13-14,
N 15 -16, N 17, pp. 112
N 4495-VI ( 4495-17 ) from 13.03.2012, VR, 2012, N 44-45,
N 46-47, N 48, pp. 552}
Verkhovna Rada of Ukraine
Oh, I am. :
I. Amend the laws of Ukraine to be amended:
1. In the Customs tariff of Ukraine (
2371a 14 ,
2371b-14 ,
2371st-14 ,
2371g 14 ), approved by the Law of Ukraine " On Customs
Ukraine ".
2371-14 ) (Information of the Verkhovna Rada of Ukraine, 2001,
N 24, st. 125, N 45, st. 239; Official Herald of Ukraine, 2001,
N 18, pp. 781 with the following changes):
1) part of " Basic rules of interpretation of classification
goods " (
2371a 14 ) Complement the paragraph with this content:
" Features of application specific and combined rates
on-the-box office
On account of the sum of the imposed fees charged by specific
rates set to cash per kilogram of mass
commodity or combined rates with a specific ingredient in
monetary value per kilogram of the mass of the commodity as calculated base
used by the mass of the commodity with the primary packaging
(packages) of this commodity, which is inseparable from the commodity to its
consumption and in which the goods are served for retail sale ";
(2) Part of "Units of Measure and Accounting (EIA)", " Additional
measure units and accounts " (
2371a 14 ) will complement the paragraph of such a
content:
"kilo kolvolt-amper reactive (kilovar)";
3) with Note to Part "Units of Measure and Accounting (OO)"
(
2371a 14 ) exclude words:
" b/kg-Brook kilogram (subject of solubings, sauces, etc.)
Other substances contained in group 20) ";
(4) Groups 01-05 of section I (
2371a 14 ) set up in such a
& Revision:
" Group 01
Living Animals
Note:
1. This group includes all living animals other than:
(a) Fish and crustaceans, mollusks and other water invertebrates
Commodity positions 0301, 0306 or 0307;
(b) cultures of microorganisms and other products
3002;
(b) The animals of the commodity position 9508.
----------------------------------------------------------------------
Code | Name | Rate of mit,% | Dates-
| | -------------------------- |
| | | | Full | Full | |
| | | | | | | | | | |
| | | |
--------------+--------------------+------+---------+---------+-------
0101 | Cooney, vibrate, mules | | | |
| horses, living: | | | | |
|-horses: | | | |
0101 11 00 00 |-Full-breed | | 0 | 0 | s
| [[pure blood] | | | | | | | | |
| | | | | | | | | | | |
0101 19 |--others: | | | |
0101 19 10 00 |--for slaughter | | 5 | 5 | s
0101 19 90 00 |---Others | | 5 | 5 | s
0101 20 |-vibrating, mules and | | |
| horses: | | |
0101 20 10 00 |--Vibrating | | 5 | 5 | s
0101 20 90 00 |-mules and horses | | 5 | 5 | s
0102 | Grand horned | | | |
| | | | | | | | | | | | | |
0102 10 |-cleanliness | | | |
| [[pure blood] | | | | | | | | |
| | | | | | | | | | | | | |
0102 10 10 00 |-Netelly (females | | 0 | 0 | s)
| | | | | |
| | | | | | | | | | | | | |
| | | | |
0102 10 30 00 |-Crown | | 0 | 0 | s
0102 10 90 00 |--Others | | 0 | 0 | s
0102 90 |-others: | | | |
|--fresh species: | | | |
0102 90 05 00 |--Mass not | | 5 | 5 | s
|more than 80 kg | | | |
|--mass more than | | | |
| 80 kg, but not more | | | |
|thumb = 160 kg | | | |
0102 90 21 00 |---To slaughter | | 5 | 5 | s
0102 90 29 00 |---others | | 5 | 5 | s
|--mass more than | | | |
| 160 kg, but not more | | | |
|like 300 kg: | | | |
0102 90 41 00 |---To slaughter | | 5 | 5 | s
0102 90 49 00 |---others | | 15 | 15 | s
|--mass more than | | | |
| 300 kg: | | | |
|---intelly | | | |
| (large females) | | | |
| Cattle before | | | |
| first edition: | | | |
0102 90 51 00 |----To slaughter | | 5 | 5 | s
0102 90 59 00 |-----Other | | 5 | 5 | s
|---cows: | | | |
0102 90 61 00 |----To slaughter | | 5 | 5 | s
0102 90 69 00 |----others | | 5 | 5 | s
|---others: | | | |
0102 90 71 00 |----To slaughter | | 5 | 5 | s
0102 90 79 00 |----others | | 5 | 5 | s
0102 90 90 00 |--Others | | 5 | 5 | s
0103 | The pigs are alive: | | |
0103 10 00 00 |-cleaners | | 0 | 0 | s
| [[pure blood] | | | | | | | | |
| | | | | | | | | | | |
|-others | | | |
0103 91 |-mass less | | | |
| 50 kg: | | | |
0103 91 10 00 |--Dusk views | | 5 | 5 | s
0103 91 90 00 |---others | | 5 | 5 | s
0103 92 |--50 kg or | | |
| more | | | |
|---World Species: | | | |
0103 92 11 00 |--------(s) | | 8 | 8 | s
| | | |
| at least once | | | |
|and the minimum mass | | | |
| 160 kg | | | |
0103 92 19 00 |----others | | 8 | 8 | s
0103 92 90 00 |---others | | 8 | 8 | s
0104 | sheep or goats live: | | |
0104 10 |-sheep: | | | |
0104 10 10 00 |-cleanliness | | 0 | 0 | s
| [[pure blood] | | | | | | | | |
| | | | | | | | | | | |
|--others: | | | |
0104 10 30 00 |--lament (age | | 2 | 2 | s)
| before one year) | | | |
0104 10 80 00 |--others | | 2 | 2 | s
0104 20 |-goats: | | | |
0104 20 10 00 |-cleanliness | | 2 | 2 | s
| [[pure blood] | | | | | | | | |
| | | | | | | | | | | |
0104 20 90 00 |-other | | 2 | 2 | s
0105 | World bird alive | | | |
| (half, curry, ducks, | | | |
| guese, turkey | | | |
|turkey and casebook: | | | |
|-mass not more like | | | |
| 185 g: | | | |
0105 11 |--half and curry: | | | |
|--chicken | | | |
| tribal output | | | |
| (right | | | | | | |
|parent lines: | | | |
0105 11 11 00 |--egg breeds | | 0 | 0 |stw
0105 11 19 00 |----Others | | 0 | 0 |s
|---others: | | | |
0105 11 91 00 |---
0105 11 99 00 |----Others | | 0 | 0 |s
0105 12 00 00 |--Indicators and | | 2 | 2 |
|turkey | | | |
0105 19 |--others: | | | |
0105 19 20 00 |--goose | | 2 | 2 | s
0105 19 90 00 |--duck and | | 2 | 2 | s
| | | | | |
|-others | | | |
0105 92 00 |--half and curry | | | |
| mass not more like | | | |
| 2,000 g: | | | |
0105 92 00 10 |---chicken | | 0 | 0 | s
| | | | | |
| 90-120-day | | |
0105 92 00 90 |---Others | | 10 | 10 | s
0105 93 00 00 |-Half and curry | | 10 | 10 | s
| mass over 2,000 g | | | |
0105 99 |--others: | | | |
0105 99 10 00 |--duck | | 10 | 10 | s
0105 99 20 00 |--goose | | 10 | 10 | s
0105 99 30 00 |--Ods and | | 10 | 10 | s
|turkey | | | |
0105 99 50 00 |--Caesars | | 10 | 10 | s
0106 00 | Other animals live: | | |
0106 00 10 00 |-The rabbits bunny | | 10 | 10 | s
0106 00 20 00 |-pigeons | | 10 | 10 | s
0106 00 90 |-others: | | | |
0106 00 90 10 |--animals that | | 0 | 0 | s
|shipped for | | |
|zoos | | | |
0106 00 90 90 |--Others | | 10 | 10 |stt
Group 02
Meat and food nausea (subproducts)
Note:
1. This group does not include:
(a) Trademark products 0201-0208 and 0210, unsuitable for
Human use;
(b) intestines, food bags and animal shells (commodity position)
0504), as well as animal blood (trademarks 0511 or 3002);
(b) animal fats other than products specified in
See positions 0209 (group 15).
Additional notes:
1A. The following terms mean:
(a) "carcass (cattle)" in subpositions
0201 10 and 0202 10-target carcass of oblivion animals after dehydration,
nausea, dehydration, imported with head or no head, with
feet or without them, with unseparated subproducts or without them.
If the carcass is imported without a head, it must be separated
from a carcass in a region of an Atlantic-potic joints (at connection level)
Bone and neck vertebra). If the carcass is imported without
feet, the latter must be retaken at the level of the wrist-fifth
compound or in the section of the connection of the mold and the front moulds; the "carcass"
should be considered the front section of the carcass containing all the bones and bones
The cut, to the same chic part and the rib edge of the shovel.
There must be more than ten pairs of ribs;
(b) "semi-carcass beef (cattle)" in subpositions
0201 10 and 0202 10-a product obtained by symmetric
separation of whole carcass at the centre of each neck, thoracic,
Cross and ice vertebrae and centre
Saddle-of-the-saddle-coupled; "half-neck" should be considered a front-end
a part of a half-carcass that contains all bones and zars, to the same
The neck and rib edge of the shoulder must be
To count more than ten ribs;
(b) "compensated quarters" in subcategories 0201 20 20 00 and
0202 20 10 00-Aggregate aggregate
-or from the front quarter containing all bones and rips, with
The neck and the rib edge of the shoulder blade, cut off
on the level of the tenth rib, and the back quarter containing all the bones,
as well as the hip and cross section, the ruben at the third level
Ribs.
-or from the front quarter containing all bones and rips, with
The neck and the rib edge of the shoulder blade, cut off
on the level of the fifth edge with all the breast and pastries, and the rear
the quarter that contains all the bones, as well as steigno and transverse
Part of it, cut off at the eighth edge.
Front and rear quarters that are "compensated"
Quarters ", should be added to the customs at the same time and in equal
the number, with the total mass of the front quarters to be
equal to the general mass of the rear quarter; however, it is assumed
the difference between the masses of the two parts of the party is a commodity, provided that it is not
exceeds 5% of the mass of the most difficult part of the party (front or
Rear quarter);
(g) "Undivided forward quarters" in subcategories
0201 20 30 00 and 0202 20 30 00-The front part of the carcass containing
all bones and zarries, with a strong part and rib edge of the shoulder blade
a part that counts four pairs of ribs at least and ten pairs
reber as a maximum (four first pairs of ribs must be integers, not
The rest can be chopped off), with a paw or without it;
(g) "split forward quarters" in subcategories 0201 20 30 00
and 0202 20 30 00-The front half of a half-tub containing all the bones
and the zariz, with a strong part and a rib edge of the shoulder,
which counts four ribs at least and ten ribs as a maximum
(the first four edges should be integers and the rest may be
(a) (...) (...)
(d) "Undivided early quarters" in subcategories 0201 20 50 00
and 0202 20 50 00-the back part of the carcass containing all the bones,
A hip and a transverse, including a branch part, and which
contains at least three pairs of whole or broken ribs, with a homelis
or without it, with a stick or without it;
(e) "split up quarters" in subcategories 0201 20 50 00 and
0202 20 50 00-The back of a half-carcass containing all the bones,
A hip and a transverse, including a branch part, and which
contains at least three whole or broken ribs, with a homelka or a
without it, with a stick or without it;
(e) 11. "cut from the front quarters", so called
"Australians" in subcategory 0202 30 50 00 mean spinal cord
(dorsal) part of the front quarter which contains the top
of the vertebral edge of the shoulder portion obtained from the front quarter,
together with four (minimally) or ten (maximum) edges,
by splitting the carcass along the straight line through a connection point
the first edge with the first breast segment to the diameter of the diaphragm
On the tenth belt;
22. "Rerub from breast", called "Australian" (cut)
In the subcategory 0202 30 50 00 means lower
part of the front quarter of the carcass that contains the front end of the breast
(INFLAMERS) And the back end of the chest.
1B. During determining the number of whole or cut ribs
according to an additional note 1A taking into account only those
The ribs, which are not separated from the spine.
2A. The following terms mean:
(a) "carcass or semi-carcass" in subcategories 0203 11 10 00 and
0203 21 10 00-carcass of fresh pigs after deferment, nausea
And the removal of alkaline and rastic. Half-tubs are getting a break-up.
a whole carcass centered on each chic, thoracic, transverse and
of the ice vertebrae and along the line of the center of the breast and the saddle-pubic
Connect. These carcass or semi-carcass can be either head or without
heads, with feet, kidney fat, kidney, tail, diaphragm, or
without them. Half-carcass can be with a spinal cord, the main brain,
Tongue or without. The carcass and semi-carcass pigs may be from
(c) Dairy, or without;
(b) "oquist" in subcategories 0203 12 11 00,
0203 22 11 00, 0210 11 11 00 and 0210 11 31 00 (tail)
a part of half-carcass including bones, with legs, homemade, skin and
Salom or without them.
The occist (rear occist) is separated from the rest of the mass by half-carcass
on a line that passes no further than the last transverse vertebra;
(b) "front end" in subcategories 0203 19 11 00,
0203 29 11 00, 0210 19 30 00 and 0210 19 60 00-noon (Main)
a part of a half-carcass without a head, including bones, with legs,
Gomelka, skin and salve, or without them.
The front is separated from the rest of the mass half-carcass by
A line that includes a maximum of a fifth rough cross.
Top (back) part of the front edge that includes or not
includes a shovel bone and a nearby soft, treated as
cut from the fililot (Koreans) if it is separated from
the lower (abdominal) part of the front end by leaping
as far as the line passes directly under the spine
Column
(g) "shoulder" (front-eye) in subcategories 0203 12 19 00,
0203 22 19 00, 0210 11 19 00 and 0210 11 39 00-bottom
the front edge containing or does not contain a blade bone and
adjacent to the meat, including bones, with legs, homemade, skin, or
Salom or without them.
A blade bone with a nearby softness that is imported
separately, is considered in this subcategory as part of the front
Ocopa;
(g) "Koreans" in subcategories 0203 19 13 00, 0203 29 13 00,
0210 19 40 00 and 0210 19 70 00-The top half of the half, which
starts from the first spinal vertebra to the tail vertebrae,
including bones, with cut, shovel bone, saline, skin.
Or without them. The Korean is separated from the lower half.
by cutting down the line directly under the
The ridge;
(d) "breast" in subcategories 0203 19 15 00, 0203 29 15 00,
0210 12 11 00 and 0210 12 19 00-The bottom half of the half, which
called "stud" is a sad part of the bacon half (with
The last arch of the sala), located between the rear of the homelas and the
the front ocost (shoulder part), with bones or without bone,
But with the skin and the salve;
(e) "Bless half" in the subcategory 0210 19 10 00-swan
half-carcass without head, cheeks, tanks, legs, tail, kidney
fat, kidney, cutting, shovel bone, chest, spine, tazoum
Bones and diaphragms;
(e) "Three quarters of the front" in subcategory 0210 19 10 00
-a bacon canopy with no oconsta, with bones or without them (hushed)
or unsecured);
(c) "Three quarters of the back" in the subcategory 0210 19 20 00-
The bacon half without the front, with or without the bone
(overtaken or unwarranted);
(c) "medic" in subcategory 0210 19 20 00-
a half without oist and front edge, with bones or without them.
(overseen or unreasonable).
This commodity position includes also cut down pork earrings,
that contain the tissue of Koreans and breast-proportionate to their
The natural content in the pig medium in general.
B. Parts of the reins considered in the appendix 2 (e) of the annex)
are included in the same subcategories only if
They have a skin and a salo.
If the departing of the 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 recovered from bacon half of which were already
removed the bones specified in the extra Note 2A), the sparse
must go through the same lines that have been defined
(a) (c) and (b)); in any
For example, these departing or parts of the deforestation must contain bones.
In. Subcategories 0206 30 31 00, 0206 49 91 00 and 0210 90 39 00
include, in particular, heads or half of the heads of the world pigs, with
the main brain or without it, mast or tongue, and their
Parts.
The head is separated from the rest of the half-carcass straight
-cut, parallel skull. I'm sorry. I'm sorry.
ears, as well as adjacent to the head of the ball, in particular the ball behind
skull, and part of the throat called "bucky" are treated as
part of the head However, meat without the bones of the front edge (including
the throat, the shoulder part), will be reflected in the subcategories
0203 19 55 00, 0203 29 55 00, 0210 19 51 00 or
0210 19 81 00 depending on specific cases.
G. "Salo" in subcategories 0209 00 11 00 and 0209 00 19 00-
A fatty tissue, located under the skin and tied to the last,
regardless of the part of the carcass from which it is received; in any
The mass of the fat tissue must exceed the mass of the skin.
These subcategories also include the skin removed.
G. "Dried or smoked" in subcategories 0210 11 31 00,
0210 11 39 00, 0210 12 19 00 and from 0210 19 60 00 to 0210 19 89 00
means products in which the ratio of water/protein (nitrogen content)
6.25) in the muscle is equal to or less than 2.8. The content of nitrogen must
to be determined by ISO 937-1978.
3A. The following terms mean:
(a) "carcass" in categories 0204 10 00, 0204 21 00, 0204 30 00,
0204 41 00 and subcategories 0204 50 11 00 and 0204 50 51 00-targets
The carcass of the animal that it is after dehydration,
The dehydration that is imported with the head or without it, with their feet or
without them, as well as with unseparated subproducts or without them. If
The carcass is imported without a head, the latter must be separated
from a carcass in a region of an Atlantic-potic joints (at connection level)
Bone and neck vertebra). If the carcass is imported without
feet, the latter must be repulsed into the area of the wrist-the fifth
Or front-shoulder joints;
(b) "semi-carcass" in categories 0204 10 00, 0204 21 00,
0204 30 00, 0204 41 00 and subcategories 0204 50 11 00 and
0204 50 51 00-symmetric
separation of whole carcass at the centre of each neck, thoracic,
Cross and ice vertebrae and centre
(...) (...)
(c) "Casca" (front-quarters of short break) in
subcategories 0204 22 10 00, 0204 42 10 00, 0204 50 13 00 and
0204 50 53 00-The front-part of the carcass, with or without a breast,
That he contains all the bones, and the blades, the needle, the cut,
The back-back part, the obrotan perpendicular to the stem and the vertebrae
which contains a minimum of five and a maximum of seven pairs of ribs, whole or
Broken;
(g) "semi-causca" (front-quarters of short break) in
subcategories 0204 22 10 00, 0204 42 10 00, 0204 50 13 00 and
0204 50 53 00-front half-carcass, chest or no
she who contains all the bones, as well as a shovel, a needle, a jade,
The back-back part, the obrutan of the perpendicular to the vertebral column
and which contains a minimum of five and a maximum of seven edges, whole or
Broken;
(g) "care and saddle" in subcategories 0204 22 30 00
0204 42 30 00, 0204 50 15 00 and 0204 50 55 00
remain from the carcass after the removal of culota and caski (front)
a quarter of short sprouts) with kidneys or without them; saddle
(a spine of the dorsal part), the separated map contains a minimum
five vertebrae vertebrae; karé (kidney), separated from
from saddle (ridge edge), containing a minimum of five pairs of ribs,
Intact or broken;
(d) "semi-carte and semi-carte" in subcategories 0204 22 30 00
0204 42 30 00, 0204 50 15 00 and 0204 50 55 00
remains from a semicirut after the removal of a half-quilt and
semi-casques with kidneys or without them; during separation from kidney
parts of the spinal edge can have a minimum of five
transverse vertebrae; kidney part after separation from
The ridge must have at least five edges of integers or
Broken;
(e) "kylot" in subcategories 0204 22 50 00, 0204 42 50 00,
0204 50 19 00 and 0204 50 59 00-The back part of the carcass, including all
bones and needles, severed under the right angle to the spine.
at the level of the sixth transverse vertebra directly under the cloister
the bone or the level of the fourth ice vertebra through the clots
The bone in the direction of the saddle-frontal interconnect;
(a) "Semylolot" in subcategories 0204 22 50 00, 0204 42 50 00,
0204 50 19 00 and 0204 50 59 00-The back of a half-tour, including
all bones and backyard, severed under the right angle until the end of the
A ridge at the level of sixth transverse vertebrae below
a subdal bone or on the level of the fourth ice vertebrae
through the subdyal bone in the direction of the saddle-pubic
Connect.
3B. During determining the number of integers or chopped ribs,
which are treated in an additional Note 3A will only be taken into account
The ribs are attached to the spine, whole or cut.
4. The following terms mean:
(a) "parts of birds with bones (untreated)" in 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-
The aforementioned parts containing all the bones.
Parts of the bird, considered in the paragraph (a), but in part
deleted 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" in 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-
The halves of the carcass of the dawn bird, obtained by the sprayings along the
The breast and spinal cord;
(b) Sub-categories in 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-
The back-end or front-end of the quarter
Coloring of halves;
(g) "targets, with ends or no ends" in 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 poultry composed of
The shoulder, the elbow and the ray bone, along with the muscles. Thin
The end with the bone of the wrist can be removed or removed.
The cut must be made by joints;
(g) Subcategories in subcategories 0207 13 50 00, 0207 26 50 00,
0207 35 51 00, 0207 35 53 00, 0207 14 50 00, 0207 27 50
0207 36 51 00 and 0207 36 53 00-parts of the poultry that are
consist of breast and ribs located on each side, together
With the muscle;
(d) Subcategories in 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-
parts of the carcass of a bird composed of a femme bone and a large
and small homiculs, along with the muscles. Both broke.
Must be made by joints;
(e) "piloons (lower part of the nip) of turkey or turkey" in
subcategories 0207 26 60 00, 0207 27 60 00-pieces of carcass
or turkey that consists of a large and small homilic bone,
With the muscles. Both soles must be made by joints;
(e) "Holes and turkey legs other than pylons" in subcategories
0207 26 70 00 and 0207 27 70 00-parts of the turkey and turkey
consist of a femoral bone, together with muscles, or from thigh and
a large and small homilic bone, along with the muscles. Both
The cut must be made by joints;
(j) Paleototes geese or ducks in subcategories 0207 35 71 00 and
0207 36 71 00-products composed of carcass geese or ducks,
subpoed, completely untouched, no head and quotes
with removed bones (breast bone, ribs, spine pillar, etc.)
curves), but with the left thigh bone, large homemade
a bone and a shoulder bone.
5. Wiething customs applied to the mixture of this group,
is calculated in this way:
(a) when one of the components of a mixture gives at least 90 masses. %,
the customs collection, which applies to the population, corresponds to the customs,
Which is relevant to this ingredient;
(b) In other cases, the rate shall be responsible for the price of the customs
It is the most important thing that is subject to the biggest taxation.
6. a) meat with a primate that did not pass the thermal culinary
processing, is included in Group 16. Under the term " meat from
The prirights " means meat that has not passed the heat
culinary processing, the exercise must be made inward or by
the whole surface of the product and which is visible by the naked eye or may
Define the taste;
b) products of goods position 0210, to be added
The seasoners in the process are also included in this
the trademark position, provided that the proof of the seasonies does not change them
characteristic.
7. The term "salted or dislocated" in a commodity position 0210
means meat and food nausea (subproducts) that were subjected to
The salinity that penetrates the depth and rapes all parts of the product, and
have a total salt content of 1.2 masses. % or more.
----------------------------------------------------------------------
Code | Name | Rate of mit,% | Dates-
| | -------------------------- |
| | | | Full | Full | |
| | | | | | | | | | |
| | | |
--------------+--------------------+------+---------+---------+-------
0201 | beef, fresh or | | | |
| cooled: | | |
| | | |
0201 10 00 00 |-carcass and semi-tubals | | 10%, | 10%, |-
| | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0201 20 |-other departures | | | |
| unreleased: | | | |
0201 20 20 00 |-"compensated" | | 10%, | 10%, |-
|quarters | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0201 20 30 00 |--Individed or | | 10%, | 10%, |-
| separated | | but not | but not |
|quarters | | less as | less as |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0201 20 50 00 |--Individed or | | 10%, | 10%, |-
|separated | | but not | but not |
|quarters | | less as | less as |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0201 20 90 00 |-others | | 1 euro | 1 euro |-
| | |1 kg |per 1 kg |
0201 30 00 00 |-posted | | 1 euro | 1 euro |-
| | |1 kg |per 1 kg |
0202 | beef, ice cream: | | |
0202 10 00 00 |-carcass and semi-tubals | | 10%, | 10%, |-
| | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0202 20 |-other departing | | | |
|unreleased: | | | |
0202 20 10 00 |--"compensated" | | 10%, | 10%, |-
|quarters | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0202 20 30 00 |--not divided or | | 10%, | 10%, |-
| separated | | but not | but not |
|quarters | | less as | less as |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
| | | |
0202 20 50 00 |--not divided or | | 10%, | 10%, |-
|separated | | but not | but not |
|quarters | | less as | less as |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
| | | |
0202 20 90 00 |-others | | 1 euro | 1 euro |-
| | |1 kg |per 1 kg |
0202 30 |-obsted: | | | |
0202 30 10 00 |--front quarter | | 1 euro | 1 euro |-
|target or broken | |in 1 kg | 1 kg |
|maximum by five | | | |
| | | | | | | | |
| | | | | | |
|only | | | |
| freezer | | | | |
| " compensated | | | |
|quarters " served in | | | |
| two ice cream | | | |
| | | | | | | | | | | | | | |
| one accommodating front | | | |
| | | | | | | | | | | | | |
| maximum | | | |
| five times | | | |
| second | | | |
| quarter | | | |
| exception = | | |
| single | | | | |
0202 30 50 00 |-cut from | | 1 euro | 1 euro |-
|chest, | |within 1 kg |in 1 kg |
| "Australians" | | | |
0202 30 90 00 |--Others | | 20 | 20 |-
0203 | Snow Fresh, | | | |
| cooled or | | |
| | | | | | |
|-fresh or | | |
| cooled: | | |
0203 11 |--carcass and | | |
| | | | |
0203 11 10 00 |--World | | 10%, | 10%, |-
| | | but not | but not |
| | less than | less than |
| | | 0.6 euro | 0.6 euro
| | | 1 kg | 1 kg
0203 11 90 00 |--others | | 1 euro | 1 euro |-
| | |1 kg |per 1 kg |
0203 12 |--oquist, shovel | | | |
| and their [[] | | | | | | | | | | |
|unreleased: | | | |
|--worlds | | | |
|pigs: | | | |
0203 12 11 00 |--occist and | | 10%, | 10%, |-
| | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0203 12 19 00 |-----blades and | | 10%, | 10%, |-
| not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0203 12 90 00 |--others | | 1 euro | 1 euro |-
| | |1 kg |per 1 kg |
0203 19 |-Other: | | | |
|--worlds | | | |
|pigs: | | | |
0203 19 11 00 |---front | | 10%, | 10%, |-
| edge and his cut | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0203 19 13 00 |---Korean and | | 1 euro | 1 euro |-
| = = 1 kg by 1 kg |
|unreleased | | | |
0203 19 15 00 |--breast | | 1 euro | 1 euro |-
| (p) and its | |in 1 kg | 1 kg |
| | | |
|---others: | | | |
0203 19 55 00-----------
| | |1 kg |per 1 kg |
0203 19 59 00 |----others | | 1 euro | 1 euro |-
| | |1 kg |per 1 kg |
0203 19 90 00 |--Other | | 1 euro | 1 euro |-
| | |1 kg |per 1 kg |
|-frost: | | |
0203 21 |--carcass and | | |
| | | | |
0203 21 10 00 |--Dare | | 10%, | 10%, |-
| | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0203 21 90 00 |--others | | 1 euro | 1 euro |-
| | |1 kg |per 1 kg |
0203 22 |--oquist, shovel | | | |
| and their [[] | | | | | | | | | | |
|unreleased: | | | |
|--worlds | | | |
|pigs: | | | |
0203 22 11 00 |------bone and | | 10%, | 10%, |-
| | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0203 22 19 00 |----blades and | | 10%, | 10%, |-
| not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0203 22 90 00 |--others | | 1 euro | 1 euro |-
| | |1 kg |per 1 kg |
0203 29 |-Other: | | | |
|--worlds | | | |
|pigs: | | | |
0203 29 11 00 |---front | | 10%, | 10%, |-
| edge and his cut | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0203 29 13 00 |---Korean and | | 1 euro | 1 euro |-
| [[1 kg | 1 kg | 1 kg]] |
0203 29 15 00 |--breast | | 1 euro | 1 euro |-
| (p) and its | |in 1 kg | 1 kg |
| | | |
|---others: | | | |
0203 29 55 00 |--------
| | |1 kg |per 1 kg |
0203 29 59 00 |----others | | 1 euro | 1 euro |-
| | |1 kg |per 1 kg |
0203 29 90 00 |--Other | | 1 euro | 1 euro |-
| | |1 kg |per 1 kg |
0204 | Baranin or | | | |
| goat | | | | | | |
| cooled or | | |
| | | | | | |
0204 10 00 00 |-carcass and semi-tubals | | 10%, | 10%, |-
| lambs, fresh or | but not | but not |
|cooled | | less than | less as |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
|-other lamb | | | |
| fresh or | | |
| cooled: | | |
0204 21 00 00 |-turd and | | 10%, | 10%, |-
| | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0204 22 |--others cut | | | |
|unreleased: | | | |
0204 22 10 00 |--helmet or | | 10%, | 10%, |-
|semi-casca (front | | but not | but not |
|quarters of short | | less as | less as |
| 0.6 euro | 0.6 euro | 0.6
| | | 1 kg | 1 kg |
0204 22 30 00 |---Card and/or 10%, | 10%, |-
| not | but not | but not |
|/or semi-total | | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0204 22 50 00 |--quallots or | | 10%, | 10%, |-
| | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0204 22 90 00 |--others | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0204 23 00 00 |-oblong | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0204 30 00 00 |-carcass and semi-tubals | | 10%, | 10%, |-
|lambs, ice cream | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
|-other lamb | | | |
| | | | | | |
0204 41 00 00 |-turd and | | 10%, | 10%, |-
| | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0204 42 |--others cut | | | |
|unreleased: | | | |
0204 42 10 00 |---helmet or | | 10%, | 10%, |-
|semi-casca (front | | but not | but not |
|quarters of short | | less as | less as |
| 0.6 euro | 0.6 euro | 0.6
| | | 1 kg | 1 kg |
0204 42 30 00 |---Card and/or 10%, | 10%, |-
| not | but not | but not |
|/or semi-total | | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0204 42 50 00 |--quallots or | | 10%, | 10%, |-
| | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0204 42 90 00 |--others | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0204 43 |-obv: | | | |
0204 43 10 00 |--lambs | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0204 43 90 00 |--others | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0204 50 |-goat: | | | |
|--fresh or | | |
| cooled: | | |
0204 50 11 00 |--turd and | | 10%, | 10%, |-
| | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0204 50 13 00 |---helmet or | | 10%, | 10%, |-
|semi-casca (front | | but not | but not |
|quarters of short | | less as | less as |
| 0.6 euro | 0.6 euro | 0.6
| | | 1 kg | 1 kg |
0204 50 15 00 |---Card and/or 10%, | 10%, |-
| not | but not | but not |
|/or semi-total | | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0204 50 19 00 |---quallot or | | 10%, | 10%, |-
| | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
|---others: | | | |
0204 50 31 00 |----cut, | | 10%, | 10%, |-
| | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0204 50 39 00 |-----cut, | | 0.5 euro | 0.5 euro |-
| | | 1 kg | 1 kg |
|--frost: | | |
0204 50 51 00 |--top and | | 10%, | 10%, |-
| | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0204 50 53 00 |---helmet or | | 10%, | 10%, |-
|semi-casca (front | | but not | but not |
|quarters of short | | less as | less as |
| 0.6 euro | 0.6 euro | 0.6
| | | 1 kg | 1 kg |
0204 50 55 00 |---Card and/or 10%, | 10%, |-
| not | but not | but not |
|/or semi-total | | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0204 50 59 00 |---kylot or | | 10%, | 10%, |-
| | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
|---others: | | | |
0204 50 71 00 |----cut, | | 10%, | 10%, |-
| | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0204 50 79 00 |----cut, | | 0.5 euro | 0.5 euro |-
| | | 1 kg | 1 kg |
0205 00 | Meat of the horses | | | |
| (conn), winelks, | | | |
| | | | | | | | | | | | | | | | | | | |
| fresh, cooled | | | |
| or | | | | | | |
|-conn: | | | |
0205 00 11 00 |--fresh or | | 10%, | 10%, |-
| cooled | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0205 00 19 00 |-frost | | 10%, | 10%, |-
| | | but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0205 00 90 00 | wishlug meat, | | 10%, | 10%, |-
| but not | but not |
| | less than | less than |
| | | 0.6 euros | 0.6 euro |
| | | 1 kg | 1 kg |
0206 | Subproducts of food | | | |
| | | | | |
| pigs | | | | | |
| sheep, goats, horses, | | |
| | | | | | | | | | | | | | | | | | | |
| | | | | | | | | | | | | | | | | | | |
|cooled or | | |
| | | | | | | | |
0206 10 |-a large horned | | | |
| | | | | | | | |
| cooled: | | |
0206 10 10 00 |-for production | | 0.5 euro | 0.5 euro |-
| pharmaceutical | |1 kg | 1 kg |
|products | | | |
|--others: | | | |
0206 10 91 00 |--liver | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0206 10 95 00 |-thick | | 0.5 euro | 0.5 euro |-
|diaphragm and thin | |in 1 kg | 1 kg |
|diaphragm | | | |
0206 10 99 00 |---others | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
| | | | | | | | | | | | | |
| | | | | | | | | | | | | | | | |
0206,00 00 00 |--tongues | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0206 22 |--liver: | | | |
0206 22 10 00 |--for | | 0.5 euro | 0.5 euro |-
|production | |in 1 kg |1 kg |
|pharmaceutical | | | |
|products | | | |
0206 22 90 00 |--Others | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0206 29 |--others: | | | |
0206 29 10 00 |-for | | 0.5 euro | 0.5 euro |-
|production | |in 1 kg |1 kg |
|pharmaceutical | | | |
|products | | | |
|---others: | | | |
0206 29 91 00 |---thick | | 0.5 euro | 0.5 euro |-
|diaphragm and thin | |in 1 kg | 1 kg |
|diaphragm | | | |
0206 29 99 00 |----others | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0206,30 |-snacks, fresh or | | |
| cooled: | | |
0206 30 10 00 |-for production | | 0.5 euro | 0.5 euro |-
| pharmaceutical | |1 kg | 1 kg |
|products | | | |
|--others: | | | |
|--worlds | | | |
|pigs: | | | |
0206 30 21 00 |---liver | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0206 30 31 00 |---others | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0206 30 90 00 |--Others | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
|-snacks, ice cream: | | | |
0206 41 |--liver: | | |
0206 41 10 00 |-for | | 0.5 euro | 0.5 euro |-
|production | |in 1 kg |1 kg |
|pharmaceutical | | | |
|products | | | |
|---others: | | | |
0206 41 91 00 |---Dare | | 0.5 euro | 0.5 euro |-
| [[List of pigs in 1 kg | 1 kg]]
0206 41 99 00 |----other | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0206 49 |--others: | | | |
0206 49 10 00 |-for | | 0.5 euro | 0.5 euro |-
|production | |in 1 kg |1 kg |
|pharmaceutical | | | |
|products | | | |
|---others: | | | |
0206 49 91 00 |----fresh | | 0.5 euro | 0.5 euro |-
| [[List of pigs in 1 kg | 1 kg]]
0206 49 99 00 |----other | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0206 80 |-others, fresh or | | | |
| cooled: | | |
0206 80 10 00 |-for production | | 0.5 euro | 0.5 euro |-
| pharmaceutical | |1 kg | 1 kg |
|products | | | |
|--others: | | | |
0206 80 91 00 |--horses, | | 0.5 euro | 0.5 euro |-
|windows, mule or | | 1 kg | 1 kg |
| | | | | |
0206 80 99 00 |-sheep and goats | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0206 90 |-others, frost: | | | |
0206 90 10 00 |-for production | | 0.5 euro | 0.5 euro |-
| pharmaceutical | |1 kg | 1 kg |
|products | | | |
|--others: | | | |
0206 90 91 00 |--horses, | | 0.5 euro | 0.5 euro |-
|windows, mule or | | 1 kg | 1 kg |
| | | | | |
0206 90 99 00 |-sheep and goats | | 0.5 euro | 0.5 euro |-
| | |1 kg |per 1 kg |
0207 | Meat and food | | | |
|subproducts | | | |
| | | | | | | |
|commodity position | | | |
| 0105, fresh, | | | |
|cooled or | | |
| | | | | | | | |
|-hens and chickens: | | | |
0207 11 |-not cut | | | |
| parts, fresh or | | |
| cooled: | | |
0207 11 10 00 |---bypass, | | 10%, | 10%, |-
| not |but not |
| | | | | | | | | less than | | less than | |
| "chicken 83%" | | 0.4 euro | 0.4 euro |
| | |1 kg |per 1 kg |
0207 11 30 00 |---bypass, | | 10%, | 10%, |-
| not | but not | but not |
| name and quotes, | | less like |less as |
|but with neck, heart | | 0.4 euro | 0.4 euro |
| Stomach and stomach, | |1 kg | 1 kg |
| name | | | |
| "chicken 70%" | | | |
0207 11 90 00 |---bypass, | | 10%, | 10%, |-
| not | but not | but not |
|heads and quotes and | | less than |less as |
|without neck, heart, | | 0.4 euro | 0.4 euro |
|liver and stomach, | |per 1 kg | 1 kg |
| name | | | |
| "chicken 65%" or | | | |
| otherwise | | |
0207 12 |-not cut | | | |
| parts, frost: | | |
0207 12 10 00 |---bypass, | | 10%, | 10%, |-
| not | but not | but not |
| name and quotes, but | | less like |less as |
|with neck, heart, | | 0.4 euro | 0.4 euro |
| Stomach and stomach, | |1 kg | 1 kg |
| name | | | |
| "chicken 70%" | | | |
0207 12 90 00 |---bypass, | | 10%, | 10%, |-
| not | but not | but not |
|heads and quotes and | | less than |less as |
|neck, heart, liver | | 0.4 euro | 0.4 euro |
| and the stomach, so called | |a 1 kg |per 1 kg |
| "chicken 65%" or | | | |
| otherwise | | |
0207 13 |-parts and | | | |
|subproducts, fresh | | | |
|cooled | | | |
|---Parts: | | | |
0207 13 10 00 |-----held | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
|--unwarranted: | | | |
0207 13 20 00 |-----halves | | 0.7 euro | 0.7 euro |-
| and a quarter of the [[1 kg]] in 1 kg |
0207 13 30 00 |---Target wings | | 30%, | 30%, |-
| not | | but not | but not |
| less than |less like |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 13 40 00 |----Back, | | 30%, | 30%, |-
|neck, neck back, | not |but not |
| gusts, wings of wings | |less as |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 13 50 00 |--Pears | | 30%, | 30%, |-
| not | but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 13 60 00 |-----------
|parts | |in 1 kg |1 kg |
0207 13 70 00 |----Other | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
|--Subproducts: | | | |
0207 13 91 00 |---liver | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 13 99 00 |----Other | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 14 |-parts and | | | |
|subproducts | | | |
| | | | | | | | |
|---parts of the carcass: | | | |
0207 14 10 00 |-----held | | 10%, | 10%, |-
| | |but not | but not |
| | | Less than |less as |
| | 0.4 euro | 0.4 euro |
| | |1 kg |per 1 kg |
|--unwarranted: | | | |
0207 14 20 00 |-----halves | | 10%, | 10%, |-
|s:but not |but not |
| | | Less than |less as |
| | 0.4 euro | 0.4 euro |
| | |1 kg |per 1 kg |
0207 14 30 00 |---wing | | 10%, | 10%, |-
| goals = |but not | but not |
| less than |less as | less than | | |
| | 0.4 euro | 0.4 euro |
| | |1 kg |per 1 kg |
0207 14 40 00 |----Back, | | 10%, | 10%, |-
|neck, neck back, | not |but not |
| gusts, wings of wings | |less as |less as |
| | 0.4 euro | 0.4 euro |
| | |1 kg |per 1 kg |
0207 14 50 00 |--Peacers | | 10%, | 10%, |-
| not | but not | but not |
| | | Less than |less as |
| | 0.4 euro | 0.4 euro |
| | |1 kg |per 1 kg |
0207 14 60 00 |---marks and | | 10%, | 10%, |-
| parts not |but not |
| | | Less than |less as |
| | 0.4 euro | 0.4 euro |
| | |1 kg |per 1 kg |
0207 14 70 00 |----Other | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
|--Subproducts: | | | |
0207 14 91 00 |---liver | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 14 99 00 |----others | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
| -turkey and turkey: | | | |
0207 24 |--not divided by | | | |
| parts, fresh or | | |
| cooled: | | |
0207 24 10 00 |---bypass, | | 10%, | 10%, |-
| not | but not | but not |
| name and quotes, but | | less like |less as |
|with neck, heart, | | 0.4 euro | 0.4 euro |
| Stomach and stomach, | |1 kg | 1 kg |
| name | | | |
| "Indicators of 80%" | | | |
0207 24 90 00 |---bypass, | | 10%, | 10%, |-
| not | but not | but not |
|heads and quotes and | | less than |less as |
|without neck, heart, | | 0.4 euro | 0.4 euro |
|liver and stomach, | |per 1 kg | 1 kg |
| name | | | |
| "73% turkey", or | | |
| otherwise | | |
0207 25 |--not cut | | | |
| parts, frost: | | |
0207 25 10 00 |---bypass, | | 10%, | 10%, |-
| not | but not | but not |
| name and quotes, but | | less like |less as |
|with neck, heart and | | 0.4 euro | 0.4 euro |
| | | | 1 kg | 1 kg | 1 kg |
| "Indicators of 80%" | | | |
0207 25 90 00 |---bypass and | | 10%, | 10%, |-
| not | but not | but not |
| heads and quotes, without | |less as |less as |
|neck, heart, liver | | 0.4 euro | 0.4 euro |
| and stomach, so called | |in 1 kg |per 1 kg |
| "73% turkey", or | | |
| otherwise | | |
0207 26 |-parts and | | | |
|subproducts, fresh | | | |
|cooled | | | |
|---parts of the carcass: | | | |
0207 26 10 00 |-----held | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
|--unwarranted: | | | |
0207 26 20 00 |-----halves | | 30%, | 30%, |-
|s:but not |but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 26 30 00 |---wing | | 30%, | 30%, |-
| goals = |but not | but not |
| less than |less as | less than | | |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 26 40 00 |----Back, | | 30%, | 30%, |-
|neck, neck back, | not |but not |
| gusts, wings of wings | |less as |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 26 50 00 |-----pear | | 30%, | 30%, |-
| not | but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
|---brackets and | | |
| parts | | | |
0207 26 60 00 |-----Punch | | 30%, | 30%, |-
| (lower part | |but not | but not |
| | | | less than | | less than | less than | | | |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 26 70 00 |-----Other | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 26 80 00 |----Other | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
|--Subproducts: | | | |
0207 26 91 00 |---liver | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 26 99 00 |----others | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 27 |-parts and | | | |
|subproducts | | | |
| | | | | | | | |
|---Parts: | | | |
0207 27 10 00 |-----held | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
|--unwarranted: | | | |
0207 27 20 00 |-----halves | | 30%, | 30%, |-
|s:but not |but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 27 30 00 |---wing | | 30%, | 30%, |-
|integers, with ends or | but not | but not |
| less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 27 40 00 |----Back, | | 30%, | 30%, |-
|neck, neck back, | not |but not |
| gusts, wings of wings | |less as |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 27 50 00 |-----pear | | 30%, | 30%, |-
| not | but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
|---brackets and | | |
| parts | | | |
0207 27 60 00 |-----Plots | | 30%, | 30%, |-
| (lower part | |but not | but not |
| | | | less than | | less than | less than | | | |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 27 70 00 |-----Other | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 27 80 00 |----Other | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
|--Subproducts: | | | |
0207 27 91 00 |---liver | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
0207 27 99 00 |----Other | | 30%, | 30%, |-
| | |but not | but not |
| | | Less than |less as |
| | | 1.5 euro | 1.5 euro |
| | |1 kg |per 1 kg |
|-ducks, geese or | | | |
| | | | |
0207 32 |--not cut | | | |
| parts, fresh or | | |
| cooled: | | |
|--duck: | | | |
0207 32 11 00 |----bypass, | | 10%, | 10%, |-
| not | but not | but not |
| bowls, untouched, | | less like |less as |
|with head and noodles | | 0.4 euro | 0.4 euro |
| | | 1 kg | 1 kg |
| "85%" | | | |
0207 32 15 00 |----bypass, | | 10%, | 10%, |-
| not | but not | but not |
| name and quotes, with | | less as |less as |
|neck, heart, | | 0.4 euro | 0.4 euro |
| = 1 kg (1 kg) | 1 kg |
| stomach = | | |
* "70%" | | | | |
0207 32 19 00 |----bypass, | | 10%, | 10%, |-
| not | but not | but not |
| name and quotes, | less as | less than |
|without neck, heart, | | 0.4 euro | 0.4 euro |
|liver and stomach, | |per 1 kg | 1 kg |
| name | | | |
| "The ducks 63%", or | | |
| otherwise | | |
|--goose: | | | |
0207 32 51 00 |--------miss, | 10%, | 10%, |-
| '' [[Not | but not |]] ''
| untouched, with | | less than |less as |
| head and lapse, | | 0.4 euro | 0.4 euro |
| | | 1 kg | 1 kg |
| "goose 82%" | | | |
0207 32 59 00 |----bypass, | | 10%, | 10%, |-
| not | but not | but not |
| name and quotes, with | | less as |less as |
|heart and stomach | | 0.4 euro | 0.4 euro |
|or without them, yes | |in 1 kg |per 1 kg |
| | | | | | | | | | | | | | | | | | | | |
| or | | | |
0207 32 90 00 |---casework | | 10%, | 10%, |-
| | |but not | but not |
| | | Less than |less as |
| | 0.4 euro | 0.4 euro |
| | |1 kg |per 1 kg |
0207 33 |--not cut to | | | |
| parts, frost: | | |
|--duck: | | | |
0207 33 11 00 |----bypass, | | 10%, | 10%, |-
| not | but not | but not |
| name and quotes, with | | less as |less as |
