{
  "url": "https://openlegislation.uk/eu-regulation-1996-1676/annex-IV",
  "json_url": "https://openlegislation.uk/eu-regulation-1996-1676/annex-IV.json",
  "legislation": "eur/1996/1676",
  "legislation_title": "Comission Regulation (EC) No 1676/96 of 30 July 1996 amending Regulation (EEC) No 2454/93 laying down provisions for the implementation of Council Regulation (EEC) No 2913/92 establishing the Community Customs Code",
  "legislation_url": "https://openlegislation.uk/eu-regulation-1996-1676",
  "path": "annex/IV",
  "kind": "annex",
  "number": "IV",
  "heading": null,
  "text": "‘ANNEX 77\nSTANDARD RATES OF YIELD\nImport goods\nNumerical order\nCompensating products\nQuantity of compensating products for each 100 kg of imported goods (kg)\nCN code\nDescription\nCode\nDescription\n(1)\n(2)\n(3)\n(4)\n(5)\n0407 00 30\nEggs in shell\n1\n0408 99 80\n(a)\nEggs, not in shell, liquid or frozen\n86,00\nex 0511 90 80\n(b)\nShells\n12,00\n2\n0408 19 81\nand\n0408 19 89\n(a)\nEgg yolks, liquid or frozen\n33,00\n3502 19 90\n(b)\nOvalbumin, liquid or frozen\n53,00\nex 0511 99 80\n(c)\nShells\n12,00\n3\n0408 91 80\n(a)\nEggs, not in shell, dried\n22,10\nex 0511 99 80\n(b)\nShells\n12,00\n4\n0408 11 80\n(a)\nEgg yolks, dried\n15,40\n3502 11 90\n(b)\nOvalbumin, dried (in crystals)\n7,40\nex 0511 99 80\n(c)\nShells\n12,00\n5\n0408 11 80\n(a)\nEgg yolks, dried\n15,40\n3502 11 90\n(b)\nOvalbumin, dried (in another form)\n6,50\nex 0511 99 80\n(c)\nShells\n12,00\n0408 99 80\nEggs, not in shell, liquid or frozen\n6\n0408 91 80\nEggs, not in shell, dried\n25,70\n0408 19 81\nand\n0408 19 89\nEgg yolks, liquid or frozen\n7\n0408 11 80\nEgg yolks, dried\n46,60\nex 1001 90 99\nCommon wheat\n8\n1101 00 15\n(100)\n(a)\nCommon wheat flour having by weight on the dry product an ash content not exceeding 0,60 %\n73,00\nex 2302 30 10\n(b)\nBran\n22,50\nex 2302 30 90\n(c)\nSharps\n2,50\n9\n1101 00 15\n(130)\n(a)\nCommon wheat flour having by weight on the dry product an ash content exceeding 0,60 % but not exceeding 0,90 %\n78,13\nex 2302 30 10\n(b)\nBran\n20,00\n10\n1101 00 15\n(150)\n(a)\nCommon wheat flour having by weight on the dry product an ash content exceeding 0,90 % but not exceeding 1,10 %\n84,75\nex 2302 30 10\n(b)\nBran\n13,25\n11\n1101 00 15\n(170)\n(a)\nCommon wheat flour having by weight on the dry product an ash content exceeding 1,10 % but not exceeding 1,65 %\n91,75\nex 2302 30 10\n(b)\nBran\n6,25\n12\n1101 00 15\n(180)\nCommon wheat flour having by weight on the dry product an ash content exceeding 1,65 % but not exceeding 1,90 %\n98,03\n13\n1104 29 11\nHulled wheat (shelled or husked) whether or not sliced or kibbled\n98,04\n14\n1107 10 11\n(a)\nMalt, unroasted, obtained from wheat, in the form of flour\n56,18\nex 1001 90 99\n(b)\nNot-germinated common wheat\n1,00\nex 2302 30 10\n(c)\nBran\n19,00\nex 2302 30\n(d)\nRootlets\n3,50\n15\n1107 10 19\n(a)\nMalt, unroasted, obtained from wheat, in a form other than of flour\n75,19\nex 1001 90 99\n(b)\nNot-germinated common wheat\n1,00\nex 2302 30\n(c)\nRootlets\n3,50\n16\n1108 11 00\n(a)\nWheat starch\n45,46\n1109 00 00\n(b)\nWheat gluten\n7,50\nex 2302 30 10\n(c)\nBran\n25,50\nex 2303 10 90\n(d)\nResidues of starch manufacture\n12,00\n1001 10 00\nDurum wheat\n17\n11 031 110\n(a)\nCereal meal ‘Couscous’\n50,00\n11 031 110\n(b)\nCereal groats and cereal meal with an ash content, referred to dry matter, of 0,95 % or more but less than 1,30 % by weight\n17,00\n11 010 011\n(c)\nFlour\n8,00\nex 23 023 010\n(d)\nBran\n20,00\n18\n11 031 110\n(a)\nCereal groats and cereal meal with an ash content, referred to dry matter, of less than 0,95 % by weight\n60,00\n11 010 011\n(b)\nFlour\n15,00\nex 2302 30 10\n(c)\nBran\n20,00\n19\n1103 11 10\n(a)\nCereal groats and cereal meal with an ash content, referred to dry matter, of 0,95 % or more but less than 1,30 % by weight\n67,00\n1101 00 11\n(b)\nFlour\n8,00\nex 2302 30 10\n(c)\nBran\n20,00\n20\n1103 11 10\n(a)\nCereal groats and cereal meals with an ash content, referred to dry matter, of 1,30 % or more by weight\n75,00\nex 2302 30 10\n(b)\nBran\n20,00\n21\nex 1902 19 10\n(a)\nPasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter not exceeding 0,95 % by weight\n62,50\n1101 00 11\n(b)\nFlour\n13,70\nex 2302 30 10\n(c)\nBran\n18,70\n22\nex 1902 19 10\n(a)\nPasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter of more than 0,95 % but not exeeding 1,10 % by weight\n66,67\n1101 00 11\n(b)\nFlour\n8,00\nex 2302 30 10\n(c)\nBran\n20,00\n23\nex 1902 19 10\n(a)\nPasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter of more than 1,10 % but not exceeding 1,30 % by weight\n71,43\n1101 00 11\n(b)\nFlour\n3,92\nex 2302 30 10\n(c)\nBran\n19,64\n24\nex 1902 19 10\n(a)\nPasta, containing no eggs and no common wheat flour or meal, with an ash content, in the dry matter, of more than 1,30 %\n79,36\nex 2302 30 10\n(b)\nBran\n15,00\n25\nex 1902 11 00\n(a)\nPasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter, not exceeding 0,95 % by weight\n1101 00 11\n(b)\nFlour\n13,70\nex 2302 30 10\n(c)\nBran\n18,70\n26\nex 1902 11 00\n(a)\nPasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter of more than 0,95 % but not exeeding 1,10 % by weight\n1101 00 11\n(b)\nFlour\n8,00\nex 2302 30 10\n(c)\nBran\n20,00\n27\nex 1902 11 00\n(a)\nPasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter, of more than 1,10 % but not exceeding 1,30 % by weight\n1101 00 11\n(b)\nFlour\n3,92\nex 2302 30 10\n(c)\nBran\n19,64\n28\nex 1902 11 00\n(a)\nPasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter of 1,30 % or more by weight\nex 2302 30 10\n(c)\nBran\n15,00\n1003 00 90\nBarley\n29\nex 1102 90 10\n(100)\n(a)\nBarley flour, or an ash content, referred to dry matter, not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight\n66,67\nex 2302 40 10\n(b)\nBran\n10,00\nex 2302 40 90\n(c)\nSharps\n21,50\n30\nex 1103 19 30\n(100)\n(a)\nBarley groats and meal, of an ash content, referred to dry matter, not exceeding 1 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight\n64,52\n1102 90 10\n(b)\nBarley flour\n2,00\nex 2302 40 10\n(c)\nBran\n10,00\nex 2302 40 90\n(d)\nSharps\n21,50\n31\nex 1104 21 10\n(100)\n(a)\nHulled (shelled or husked) barley, of an ash content, referred to dry matter, not exceeding 1 % by weight and of a crude fibre vontent, referred to dry matter, not exceeding 0,9 % by weight\n66,67\nex 2302 40 10\n(b)\nBran\n10,00\nex 2302 40 90\n(c)\nSharps\n21,50\n32\nex 1104 21 30\n(100)\n(a)\nHulled and sliced or kibbled barley, of an ash content, referred to dry matter, not exceeding 1 % by weight an of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight (“Griitze” or “Grutten”)\n66,67\nex 2302 40 10\n(b)\nBran\n10,00\nex 2302 40 90\n(c)\nSharps\n21,50\n33\nex 1104 21 50\n(100)\n(a)\nPearled barley, of an ash content, referred to dry matter, not exceeding 1 % by weight (without talc) — First category\n50,00\nex 2302 40 10\n(b)\nBran\n20,00\nex 2302 40 90\n(c)\nSharps\n27,50\n34\nex 1104 21 50\n(300)\n(a)\nPearled barley (6), of an ash content, referred to dry matter, not exceeding 1 % by weight (without talc) — Second category\n62,50\nex 2302 40 10\n(b)\nBran\n20,00\nex 2302 40 90\n(c)\nSharps\n15,00\n35\nex 1104 11 90\n(a)\nFlaked barley, of an ash content, referred to dry matter, not exceeding 1 % by weight and a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight\n66,67\nex 2302 40 10\n(b)\nBran\n10,00\nex 2302 40 90\n(c)\nSharps\n21,33\n36\nex 1107 10 91\n(a)\nBarley malt, unroasted, in the form of flour\n56,18\nex 1003 00 90\n(b)\nBarley, not germinated\n1,00\nex 2302 40 10\n(c)\nBran\n19,00\nex 2302 40\n(d)\nRootlets\n3,50\n37\n1107 10 99\n(a)\nBarley malt, unroasted\n76,92\nex 1003 00 90\n(b)\nBarley, not germinated\n1,00\nex 2302 40\n(c)\nRootlets\n3,50\n38\n1107 20 00\n(a)\nMalt, roasted\n64,52\nex 1103 00 90\n(b)\nBarley, not germinated\n1,00\nex 2302 40\n(c)\nRootlets\n3,50\n1004 00 00\nOats\n39\nex 1102 90 30\n(100)\n(a)\nOat flour, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a crude fibre content, referred to dry matter, not exceeding 1,8 % by weight, of a moisture content not exceeding 11 % by weight and of which the peroxydase is virtually inactivated\n55,56\nex 2302 40 10\n(b)\nBran\n33,00\nex 2302 40 90\n(c)\nSharps\n7,50\n40\nex 1103 12 00\n(100)\n(a)\nOat groats and meal, of an ash content, referred to dry matter, not exceeding 2,3 % by weight of a tegument content not exceeding 0,1 % by weight, of a moisture content not exceeding 11 % by weight and of which the peroxydase is virtually inactivated\n55,56\n1102 90 30\n(b)\nFlour\n2,00\nex 2302 40 10\n(c)\nBran\n33,00\nex 2302 40 90\n(d)\nSharps\n7,50\n41\nex 1104 22 92\nClipped oats\n98,04\n42\nex 1104 22 20\n(100)\n(a)\nHulled (shelled or husked) oats, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,5 % by weight, of a moisture content not exceeding 11 % by weight and of which the peroxydase is virtually inactivated\n62,50\nex 2302 40 10\n(b)\nBran\n33,00\n43\nex 1104 22 30\n(100)\n(a)\nHulled and sliced or kibbled oats, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,1 % by weight, of a moisture content not exceeding 11 % by weight and of which the peroxydase is virtually inactivated (“Grütze” or “Grutten”)\n58,82\nex 2302 40 10\n(b)\nBran\n33,00\nex 2302 40 90\n(c)\nSharps\n3,50\n44\nex 1104 12 90\n(100)\n(a)\nFlaked oats, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,1 % by weight, of a moisture content not exceeding 12 % by weight and of which the peroxydase is virtually inactivated\n50,00\nex 2302 40 10\n(b)\nBran\n33,00\nex 2302 40 90\n(c)\nSharps\n13,00\n45\nex 1104 12 90\n(300)\n(a)\nFlaked oats, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content exceeding 0,1 % but not exceeding 1,5 % by weight, of a moisture content not exceeding 12 % by weight and of which the peroxydase is virtually inactivated\n62,50\nex 2302 40 10\n(b)\nBran\n33,00\n1005 90 00\nMaize, other\n46\nex 1102 20 10\n(100)\n(a)\nMaize flour, of a fat content, referred to dry matter, not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight\n71,43\nex 1104 30 90\n(b)\nMaize germ\n12,00\nex 2302 10 10\n(c)\nBran\n14,00\n47\nex 1102 20 10\n(200)\n(a)\nMaize flour, of a fat content exceeding 1,3 % but not exceeding 1,5 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight\n83,33\nex 1104 30 90\n(b)\nMaize germ\n8,00\nex 2302 10 10\n(c)\nBran\n6,50\n48\nex 1102 20 90\n(100)\n(a)\nMaize flour, of a fat content exceeding 1,5 % but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight\n83,33\nex 1104 30 90\n(b)\nMaize germ\n8,00\nex 2302 10 10\n(c)\nBran\n6,50\n49\nex 1103 13 10\n(100)\n(a)\nMaize groats and meal, of a fat content not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,6 % by weight\n55,56\n1102 20 10\nor\n1102 20 90\n(b)\nMaize flour\n16,00\nex 1104 30 90\n(c)\nMaize germ\n12,00\nex 2302 10 10\n(d)\nBran\n14,00\n50\nex 1103 13 10\n(300)\n(a)\nMaize groats and meal, of a fat content not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight\n71,43\nex 1104 30 90\n(b)\nMaize germ\n12,00\nex 2302 10 10\n(c)\nBran\n14,00\n51\nex 1103 13 10\n(500)\n(a)\nMaize groats and meal, of a fat content exceeding 1,3 % by weight but not exceeding 1,5 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight\n83,33\nex 1104 30 90\n(b)\nMaize germ\n8,00\nex 2302 10 10\n(c)\nBran\n6,50\n52\nex 1103 13 90\n(100)\n(a)\nMaize groats and meal, of a fat content exceeding 1,5 % by weight but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight\n83,33\nex 1104 30 90\n(b)\nMaize germ\n8,00\nex 2302 10 10\n(c)\nBran\n6,50\n53\nex 1104 19 50\n(110)\n(a)\nFlaked maize, of a fat content, referred to dry matter, not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,7 % by weight\n62,50\nex 2302 10 10\n(b)\nBran\n35,50\n54\nex 1104 19 50\n(130)\n(a)\nFlaked maize, of a fat content, referred to dry matter, not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight\n76,92\nex 2302 10 10\n(b)\nBran\n21,08\n55\nex 1104 19 50\n(150)\n(a)\nFlaked maize, of a fat content, referred to dry matter, exceeding 1,3 % by weight but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight\n90,91\nex 2302 10 10\n(b)\nBran\n7,09\n56\n1108 12 00\n(a)\nMaize starch\n62,11\n(b)\nThe products shown under numerical order No 62\n30,10\n57\n1702 30 51\nor\n1702 30 91\n(a)\nGlucose, in the form of white crystalline powder, whether or not agglomerated\n47,62\n(b)\nThe products shown under numerical order No 62\n30,10\nex 1702 30 99\n(c)\nGlucose waste\n10,00\n58\n1702 30 59\nor\n1702 30 99\n(a)\nGlucose, other than glucose in the form of white crystalline powder, whether or not agglomerated\n62,11\n(b)\nThe products shown under numerical order No 62\n30,10\n59\nex 2905 44 11\nor\nex 3824 60 11\n(a)\nD-Glucitol (sorbitol) in aqueous solution containing 2 % of less by weight of D-mannitol, calculated on the D-glucitol content\n59,17\n(b)\nThe products shown under numerical order No 63\n29,10\n60\nex 2905 44 19\nor\nex 3824 60 19\n(a)\nD-Glucitol (sorbitol) in aqueous solution containing more than 2 % by weight of D-mannitol, calculated on the D-glucitol content\n67,56\n(b)\nThe products shown under numerical order No 63\n29,10\n61\nex 2905 44 91\nor\nex 2905 44 99\nor\nex 3824 60 91\nor\nex 3824 60 99\n(a)\nD-Glucitol (sorbitol), relative to 100 kg of the dry matter\n41,32\n(b)\nThe products shown under numerical order No 63\n29,10\nImport goods\nNumerical order\nCompensating products\nQuantity of compensating products for each 100 kg of import ed goods (kg)\nCN code\nDescription\nCode\nDescription\n(1)\n(2)\n(3)\n(4)\n(5)\na)\nb)\nc)\nd)\ne)\nf)\n1005 90 00\n(cont'd)\n62\nComplementary products to the compensating products found under numerical order Nos 56 to 58\nex 1104 30 90\nMaize germ\n6,10\n6,10\nex 1515\nMaize oils\n2,90\n2,90\n2,90\n2,90\nex 2303 10 11\nMaize gluten\n4,50\n4,50\n4,50\nex 2303 10 19\nCorn-gluten feed\n24,00\n19,50\n24,00\n19,50\n22,70\n27,20\nex 2306 70 00\nMaize germ oil cake\n3,20\n3,20\n30,10\n30,10\n30,10\n30,10\n30,10\n30,10\n63\nComplementary products to the compensating products found under numerical order Nos 59 to 61\nex 1104 30 90\nMaize germ\n6,10\n6,10\nex 1515\nMaize oils\n2,90\n2,90\n2,90\n2,90\nex 2303 10 11\nMaize gluten\n4,50\n4,50\n4,50\nex 2303 10 19\nCorn-gluten feed\n23,00\n18,50\n23,00\n18,50\n21,70\n26,20\nex 2306 70 00\nMaize germ oil cake\n3,20\n3,20\n29,10\n29,10\n29,10\n29,10\n29,10\n29,10\nThe subheadings in this column correspond to those in the combined nomenclature. When further subdivision has been necessary this is shown in parentheses ( ). These subdivisions correspond to those used in the regulations fixing export refunds.\nLosses are calculated by subtracting from 100 the sum of the quantities shown in this column.\nHulled grains are grains corresponding to the definition given in Annex to Commission Regulation (EEC) No 821/68 (OJ No L 149, 29. 6. 1968, p. 46).\nCereal meal with an ash content, referred to dry matter, of less than 0,95 % by weight and a rate of passage through a sieve with an aperture of 0,25 mm of less than 10 % by weight.\nThe standard rate of yield to be applied is based on the number of eggs used per kilogram of pasta produced, using the following formula:\nNumerical order 25: T = 100 160 - X × 1,6 × 100\nNumerical order 26: T = 100 150 - X × 1,6 × 100\nNumerical order 27: T = 100 140 - X × 1,6 × 100\nNumerical order 28: T = 100 126 - X × 1,6 × 100\nX represents the number of eggs in shell (or the 50th of their weight expressed in grams of their equivalent in other egg products) uses per kilogram of pasta produced, the result being given to two decimal points.\nPearled grains are grains corresponding to the definition given in the Annex to Commission Regulation (EEC) No 821/68 (OJ No L 149, 29. 6. 1968, p. 46).\nThis concerns maize groats and meal:\nof which a percentage not exceeding 30 % by weight passes through a sieve with an aperture of 315 micrometers,\nor\nof which a percentage not exceeding 5 % by weight passes through a sieve with an aperture of 150 micrometers.\nFor glucose in the form of white crystalline powder, of a concentration other than 92 %, the quantitiy to be shown is 43, 81 kilograms of D-glucitol anhydrate per 100 kilograms of maize.\nFor glucose other than in the form of white crystalline powder, of a concentration other than 82 %, the quantity to be shown is 50,93 kilograms of D-glucitol anhydrate per 100 kilograms of maize.\nFor D-glucitol, of a concentration other than 70 %, the quantity to be shown is 41,4 kilograms of D-glucitol per 100 kilograms of maize.\nFor D-glucitol, of a concentration other than 70 %, the quantity to be shown is 47,3 kilograms of D-glucitol anhydrate per 100 kilograms of maize.\nFor the application of the alternatives (a) to (f), the real results from the operations have to be taken into account.\nFor the purposes of completing the arrangements, the quantitiy of broken rice obtained shall correspond to the quantity of broken rice as determined at the time of importation for processing of rice under CN codes 1006 30 61 to 1006 30 98. In the case of polishing, this quantity shall be increased by 2 % of the imported rice excluding the broken rice as determined at importation.\nPre-cooked rice is constituted by bleached rice in grains undergoing a pre-cooking and partial dehydration intended to facilitate final cooking.\nThe double quantity of olsic acid contained in the untreated olive oil has to be deducted from the quantity of refined olive oil shown in column 5 and constitutes the quantity of acid oils from refining.\nIn the case of soluble cocoa, add 1,5 % alkaline to the quantity shown in column 5.\nYield fixed for bakers' yeast, with a content in the dry matter of 95 %, obtained from beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar. For bakers' yeasts with a different content in the dry matter, the quantity to be shown is 22,4 kilograms of yeast anhydrate per 100 kilograms of beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar.\nYield fixed for bakers' yeast, with a content in the dry matter of 28 %, obtained from beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar. For bakers' yeasts with a different content in the dry matter, the quantity to be shown is 22,4 kilograms of yeast anhydrate per 100 kilograms of beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar.’\nImport goods\nNumerical order\nCompensating products\nQuantity of compensating products for each 100 kg of imported goods (kg)\nCN code\nDescription\nCode\nDescription\n(1)\n(2)\n(3)\n(4)\n(5)\n1006 10 21\nRice in the husk (paddy or rough), parboiled, round grain\n64\n1006 20 11\n(a)\nHusked (brown) rice parboiled, round grain\n80,00\nex 1213 00 00\n(b)\nHusks\n20,00\n65\n1006 30 21\n(a)\nSemi-milled rice, whether or not polished or glazed, parboiled, round grain\n71,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2320 20 90\n(b)\nRice flour or bran\n6,00\n1006 40 00\n(c)\nBroken rice\n3,00\nex 1213 00 00\n(d)\nHusks\n20,00\n66\n1006 30 61\n(a)\nWholly-milled rice, whether or not polished or glazed, parboiled, round grain\n65,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n8,00\n1006 40 00\n(c)\nBroken rice\n7,00\nex 1213 00 00\n(d)\nHusks\n20,00\n1006 10 23\nRice in the husk (paddy or rough), parboiled, medium grain\n67\n1006 20 13\n(a)\nHusked (brown) rice, parboiled, medium grain\n80,00\nex 1213 00 00\n(b)\nHusks\n20,00\n68\n1006 30 23\n(a)\nSemi-milled rice, whether or not polished or glazed, parboiled, medium grain\n71,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n6,00\n1006 40 00\n(c)\nBroken rice\n3,00\nex 1213 00 00\n(d)\nHusks\n20,00\n69\n1006 30 63\n(a)\nWholly-milled rice, whether or not polished or glazed, parboiled, medium grain\n65,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n8,00\n1006 40 00\n(c)\nBroken rice\n7,00\nex 1213 00 00\n(d)\nHusks\n20,00\n1006 10 25\nRice in the husk (paddy or rough), parboiled, long grain, of a length/width ratio greater than 2 but less than 3\n70\n1006 20 15\n(a)\nHusked (brown) rice, parboiled, long grain, of a length/width ratio greater than 2 but less than 3\n80,00\n1213 00 00\n(b)\nHusks\n20,00\n71\n1006 30 25\n(a)\nSemi-milled rice, whether or not polished or glazed, parboiled, long grain, length/width ratio greater than 2 but less than 3\n71,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n6,00\n1006 40 00\n(c)\nBroken rice\n3,00\nex 1213 00 00\n(d)\nHusks\n20,00\n72\n1006 30 65\n(a)\nWholly-milled rice, whether or not polished or glazed, parboiled, long grain, length/width ratio greater than 2 but less than 3\n65,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n8,00\n1006 40 00\n(c)\nBroken rice\n7,00\nex 1213 00 00\n(d)\nHusks\n20,00\n1006 10 27\nRice in the husk (paddy or rough), long grain, of a length/width ratio equal to or greater than 3\n73\n1006 20 17\n(a)\nHusked (brown) rice, parboiled, long grain, of a length/width ratio equal to or greater than 3\n80,00\nex 1213 00 00\n(b)\nHusks\n20,00\n74\n1006 30 27\n(a)\nSemi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3\n68,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n6,00\n1006 40 00\n(c)\nBroken rice\n6,00\nex 1213 00 00\n(d)\nHusks\n20,00\n75\n1006 30 67\n(a)\nWholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3\n62,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n8,00\n1006 40 00\n(c)\nBroken rice\n10,00\nex 1213 00 00\n(d)\nHusks\n20,00\n1006 10 92\nRice in the husk (paddy or rough), round grain\n76\n1006 20 11\n(a)\nHusked (brown) rice, parboiled, round grain\n80,00\nex 1213 00 00\n(b)\nHusks\n20,00\n77\n1006 20 92\n(a)\nHusked (brown) rice, round grain\n80,00\nex 1213 00 00\n(b)\nHusks\n20,00\n78\n1006 30 21\n(a)\nSemi-milled rice whether or not polished or glazed, parboiled, round grain\n71,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n6,00\n1006 40 00\n(c)\nBroken rice\n3,00\nex 1213 00 00\n(d)\nHusks\n20,00\n79\n1006 30 42\n(a)\nSemi-milled rice, whether or not polished or glazed, round grain\n65,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n5,00\n1006 40 00\n(c)\nBroken rice\n10,00\nex 1213 00 00\n(d)\nHusks\n20,00\n80\n1006 30 61\n(a)\nWholly-milled rice, whether or not polished or glazed, parboiled, round grain\n65,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n8,00\n1006 40 00\n(c)\nBroken rice\n7,00\nex 12 130 000\n(d)\nHusks\n20,00\n81\n1006 30 92\n(a)\nWholly-milled rice, whether or not polished or glazed, round grain\n60,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n8,00\n1006 40 00\n(c)\nBroken rice\n12,00\nex 1213 00 00\n(d)\nHusks\n20,00\n1006 10 94\nRice in the husk (paddy or rough), medium grain\n82\n1006 20 13\n(a)\nHusked (brown) rice, parboiled, medium grain\n80,00\nex 1213 00 00\n(b)\nHusks\n20,00\n83\n1006 20 94\n(a)\nHusked (brown) rice, medium grain\n80,00\nex 1213 00 00\n(b)\nHusks\n20,00\n84\n1006 30 23\n(a)\nSemi-milled rice, whether or not polished or glazed, parboiled, medium grain\n71,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n6,00\n1006 40 00\n(c)\nBroken rice\n3,00\nex 1213 00 00\n(d)\nHusks\n20,00\n85\n1006 30 44\n(a)\nSemi-milled rice, whether or not polished or glazed, medium grain\n65,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n5,00\n1006 40 00\n(c)\nBroken rice\n10,00\nex 1213 00 00\n(d)\nHusks\n20,00\n86\n1006 30 63\n(a)\nWholly-milled rice, whether or not polished or glazed, parboiled, medium grain\n65,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n8,00\n1006 40 00\n(c)\nBroken rice\n7,00\nex 1213 00 00\n(d)\nHusks\n20,00\n87\n1006 30 94\n(a)\nWholly-milled rice, whether or not polished or glazed, medium grain\n60,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n8,00\n1006 40 00\n(c)\nBroken rice\n12,00\nex 1213 00 00\n(d)\nHusks\n20,00\n1006 10 96\nRice in the husk (paddy or rough), long grain, of a length/width ratio greater than 2 but less than 3\n88\n1006 20 15\n(a)\nHusked (brown) rice, parboiled, long grain, length/width ratio greater than 2 but less than 3\n80,00\nex 1213 00 00\n(b)\nHusks\n20,00\n89\n1006 20 96\n(a)\nHusked (brown) rice, long grain, of a length/width ratio greater than 2 but less than 3\n80,00\nex 1213 00 00\n(b)\nHusks\n20,00\n90\n1006 30 25\n(a)\nSemi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3\n71,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n6,00\n1006 40 00\n(c)\nBroken rice\n3,00\nex 1213 00 00\n(d)\nHusks\n20,00\n91\n1006 30 46\n(a)\nSemi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3\n65,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n5,00\n1006 40 00\n(c)\nBroken rice\n10,00\nex 1213 00 00\n(d)\nHusks\n20,00\n92\n1006 30 65\n(a)\nWholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3\n65,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n8,00\n1006 40 00\n(c)\nBroken rice\n7,00\nex 1213 00 00\n(d)\nHusks\n20,00\n93\n1006 30 96\n(a)\nWholly-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3\n60,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n8,00\n1006 40 00\n(c)\nBroken rice\n12,00\nex 1213 00 00\n(d)\nHusks\n20,00\n1006 10 98\nRice in the husk (paddy or rough), long grain, of a length/width ratio equal to or greater than 3\n94\n1006 20 17\n(a)\nHusked (brown) rice, parboiled, long grain, of a length/width ratio equal to or greater than 3\n80,00\nex 1213 00 00\n(b)\nHusks\n20,00\n95\n1006 20 98\n(a)\nHusked (brown) rice, long grain of a length/width ratio equal to or greater than 3\n80,00\nex 1213 00 00\n(b)\nHusks\n20,00\n96\n1006 30 27\n(a)\nSemi-milled rice, whether or not polished or glazed, parboiled, of a length/width ratio equal to or greater than 3\n68,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n6,00\n1006 40 00\n(c)\nBroken rice\n6,00\nex 1213 00 00\n(d)\nHusks\n20,00\n97\n1006 30 48\n(a)\nSemi-milled rice, whether or not polished or glazed, of a length/width ratio equal to or greater than 3\n58,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n7,00\n1006 40 00\n(c)\nBroken rice\n15,00\nex 1213 00 00\n(d)\nHusks\n20,00\n98\n1006 30 67\n(a)\nWholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3\n62,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n8,00\n1006 40 00\n(c)\nBroken rice\n10,00\nex 1213 00 00\n(d)\nHusks\n20,00\n99\n1006 30 98\n(a)\nWholly-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3\n55,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n9,00\n1006 40 00\n(c)\nBroken rice\n16,00\nex 1213 00 00\n(d)\nHusks\n20,00\n1006 20 11\nHusked (brown) rice, parboiled, round grain\n100\n1006 30 21\n(a)\nSemi-milled rice, whether or not polished or glazed, parboiled, round grain\n93,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n5,00\n1006 40 00\n(c)\nBroken rice\n2,00\n101\n1006 30 61\n(a)\nWholly-milled rice, whether or not polished or glazed, parboiled, round grain\n88,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n10,00\n1006 40 00\n(c)\nBroken rice\n2,00\n1006 20 13\nHusked (brown) rice, parboiled, medium grain\n102\n1006 30 23\n(a)\nSemi-milled rice, whether or not polished or glazed, parboiled, medium grain\n93,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n5,00\n1006 40 00\n(c)\nBroken rice\n2,00\n103\n1006 30 63\n(a)\nWholly-milled rice, whether or not polished or glazed, parboiled, medium grain\n88,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n10,00\n1006 40 00\n(c)\nBroken rice\n2,00\n1006 20 15\nHusked (brown) rice, parboiled, long grain, of a length/width ratio greater than 2 but less than 3\n104\n1006 30 25\n(a)\nSemi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3\n93,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n5,00\n1006 40 00\n(c)\nBroken rice\n2,00\n105\n1006 30 65\n(a)\nWholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3\n88,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n10,00\n1006 40 00\n(c)\nBroken rice\n2,00\n1006 20 17\nHusked (brown) rice, parboiled, long grain, of a length/width ratio equal to or greater than 3\n106\n1006 30 27\n(a)\nSemi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3\n93,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n5,00\n1006 40 00\n(c)\nBroken rice\n2,00\n107\n1006 30 67\n(a)\nWholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3\n88,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n10,00\n1006 40 00\n(c)\nBroken rice\n2,00\n1006 20 92\nHusked (brown) rice, parboiled, round grain\n108\n1006 30 42\n(a)\nSemi-milled rice, whether or not polished or glazed, round grain\n84,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n6,00\n10 064 000\n(c)\nBroken rice\n10,00\n109\n1006 30 92\n(a)\nWholly-milled rice, whether or not polished or glazed, round grain\n77,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n12,00\n1006 40 00\n(c)\nBroken rice\n11,00\n1006 20 94\nHusked (brown) rice, medium grain\n110\n1006 30 44\n(a)\nSemi-milled rice, whether or not polished or glazed, medium grain\n84,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n6,00\n1006 40 00\n(c)\nBroken rice\n10,00\n111\n1006 30 94\n(a)\nWholly-milled rice, whether or not polished or glazed, medium grain\n77,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n12,00\n1006 40 00\n(c)\nBroken rice\n11,00\n10 062 096\nHusked (brown) rice, long grain, of a length/width ratio greater than 2 but less than 3\n112\n10 063 046\n(a)\nSemi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3\n84,00\n11 023 000\nor\nex 23 022 010\nor\nex 23 022 090\n(b)\nRice flour or bran\n6,00\n10 064 000\n(c)\nBroken rice\n10,00\n113\n10 063 096\n(a)\nWholly-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3\n77,00\n11 023 000\nor\nex 23 022 010\nor\nex 23 022 090\n(b)\nRice flour or bran\n12,00\n10 064 000\n(c)\nBroken rice\n11,00\n10 062 098\nHusked (brown) rice, long grain of a length/width ratio equal to or greater than 3\n114\n10 063 048\n(a)\nSemi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3\n78,00\n11 023 000\nor\nex 23 022 010\nor\nex 2302 20 90\n(b)\nRice flour or bran\n10,00\n1006 40 00\n(c)\nBroken rice\n12,00\n115\n1006 30 98\n(a)\nSemi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3\n73,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n12,00\n1006 40 00\n(c)\nBroken rice\n15,00\n1006 30 21\nSemi-milled rice, whether or not polished or glazed, parboiled, round grain\n116\n1006 30 61\n(a)\nWholly milled rice, whether or not polished or glazed, parboiled, medium grain\n96,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n2,00\n1006 40 00\n(c)\nBroken rice\n2,00\n1006 30 23\nSemi-milled rice, whether or not polished or glazed, parboiled, medium grain\n117\n1006 30 63\n(a)\nWholly milled rice, whether or not polished or glazed, parboiled, medium grain\n96,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n2,00\n1006 40 00\n(c)\nBroken rice\n2,00\n1006 30 25\nSemi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3\n118\n1006 30 65\n(a)\nWholly milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3\n96,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n2,00\n1006 40 00\n(c)\nBroken rice\n2,00\n1006 30 27\nSemi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3\n119\n1006 30 67\n(a)\nWholly milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3\n96,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n2,00\n1006 40 00\n(c)\nBroken rice\n2,00\n1006 30 42\nSemi-milled rice, whether or not polished or glazed, round grain\n120\n1006 30 92\n(a)\nWholly milled rice, whether or not polished or glazed, round grain\n94,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n2,00\n1006 40 00\n(c)\nBroken rice\n4,00\n1006 30 44\nSemi-milled rice, whether or not polished or glazed, medium grain\n121\n1006 30 94\n(a)\nWholly milled rice, whether or not polished or glazed, medium grain\n94,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n2,00\n1006 40 00\n(c)\nBroken rice\n4,00\n1006 30 46\nSemi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3\n122\n1006 30 96\n(a)\nWholly milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3\n94,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n2,00\n1006 40 00\n(c)\nBroken rice\n4,00\n1006 30 48\nSemi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3\n123\n1006 30 98\n(a)\nWholly milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3\n93,00\n1102 30 00\nor\nex 2302 20 10\nor\nex 2302 20 90\n(b)\nRice flour or bran\n2,00\n1006 40 00\n(c)\nBroken rice\n5,00\n1006 30 61\nto\n1006 30 89\nWholly milled rice\n124\n1006 30 61\nto\n1006 30 98\nWholly milled rice, polished, glazed or pre-packed\n100,00\n1006 30 92\n1006 30 94\n1006 30 96\n1006 30 98\nWholly milled rice, other\n125\n1904 10 30\nPuffed rice\n60,61\n1006 30 61\n1006 30 63\n1006 30 65\n1006 30 67\nWholly milled rice, parboiled\n126\n1904 90 10\nPre-cooked rice\n80,00\n1006 30 92\n1006 30 94\n1006 30 96\n1006 30 98\nWholly milled rice, other\n127\n1904 90 10\nPre-cooked rice\n70,00\n60,00\n60,00\n50,00\n1006 40 00\nBroken rice\n128\n1102 30 00\nRice flour\n99,00\n129\n1103 14 00\nRice groats and meal\n99,00\n130\n1104 19 91\nRice, flaked\n99,00\n1509 10 10\nOlive oil, untreated\n131\nex 1509 90 00\nex 3823 19 90\n(a) Olive oil, refined\n(b) Acid oils from refining\n98,00\n1510 00 10\nOlive residue oil, unrefined\n132\nex 1510 00 90\n(a)\nOlive oil, refined\n95,00\nex 1522 00 39\n(b)\nStearin\n3,00\nex 3823 19 90\n(c)\nAcid oils from refining\nex 1801 00 00\nCocoa beans, whole or broken, raw\n133\nex 1801 00 00\n(a)\nCocoa beans, whole or broken, shelled and roasted\n76,3\n1802 00 00\n(b)\nCocoa shells, husks, skins and waste\n16,7\n1801 00 00\nCocoa beans, whole or broken, raw or roasted\n134\n1803\n(a)\nCocoa paste\n76,3\n1802 00 00\n(b)\nCocoa shells, husks, skins and waste\n16,7\n135\nex 1803 20 00\n(a)\nCocoa paste, containing not more than 14 % of fats\n40,3\nex 1804 00 00\n(b)\nCocoa butter\n36,0\n1802 00 00\n(c)\nCocoa shells, husks, skins and waste\n16,7\n136\nex 1803 20 00\n(a)\nCocoa paste, containing more than 14 % but not more than 18 % of fats\n42,7\nex 1804 00 00\n(b)\nCocoa butter\n33,6\n1802 00 00\n(c)\nCocoa shells, husks, skins and waste\n16,7\n137\nex 1803 20 00\n(a)\nCocoa paste, containing more than 18 % of fats\n44,8\nex 1804 00 00\n(b)\nCocoa butter\n31,5\n1802 00 00\n(c)\nCocoa shells, husks, skins and waste\n16,7\n138\nex 1804 00 00\n(a)\nCocoa butter\n36,0\nex 1805 00 00\n(b)\nCocoa powder, containing not more than 14 % of fats\n40,3\n1802 00 00\n(c)\nCocoa shells, husks, skins and waste\n16,7\n139\nex 1804 00 00\n(a)\nCocoa butter\n33,6\nex 1805 00 00\n(b)\nCocoa powder, containing more than 14 % but not more than 18 % of fats\n42,7\n1802 00 00\n(c)\nCocoa shells, husks, skins and waste\n16,7\n140\nex 1804 00 00\n(a)\nCocoa butter\n31,5\nex 1805 00 00\n(b)\nCocoa powder, containing more than 18 % of fats\n44,8\n1802 00 00\n(c)\nCocoa shells husks, skins and waste\n16,7\n1803 10 00\nCocoa paste, not defatted\n141\nex 1804 00 00\n(a)\nCocoa butter\n46,7\nex 1803 20 00\n(b)\nCocoa paste, containing not more than 14 % of fats\n52,2\n142\nex 1804 00 00\n(a)\nCocoa butter\n43,6\nex 1803 20 00\n(b)\nCocoa paste, containg more than 14 % but not more than 18 % of fats\n55,3\n143\nex 1804 00 00\n(a)\nCocoa butter\n40,8\nex 1803 20 00\n(b)\nCocoa paste, containing more than 18 % fats\n58,1\n144\nex 1804 00 00\n(a)\nCocoa butter\n46,7\nex 1805 00 00\n(b)\nCocoa powder, containing not more than 14 % of fats\n52,2\n145\nex 1804 00 00\n(a)\nCocoa butter\n43,6\nex 1805 00 00\n(b)\nCocoa powder, containing more than 14 % but not more than 18 % of fats\n55,3\n146\nex 1804 00 00\n(a)\nCocoa butter\n40,8\nex 1805 00 00\n(b)\nCocoa paste, containing more than 18 % of fats\n58,1\n1803 20 00\nCocoa paste, defatted\n147\n1805 00 00\nCocoa powder\n99,00\n1701 99 10\nWhite sugar\n148\n2905 44 19\nor 2905 44 91\n2905 44 99\n3824 60 19\n3824 60 91\n3824 60 99\n(a)\nD-Glucitol (sorbitol) relative to 100 kg of the dry matter\n73,53\n2905 43 00\n(b)\nD-Mannitol (mannitol)\n24,51\n1703\nMolasses\n149\n2102 10 31\nDried bakers' yeasts\n23,53\n150\n2102 10 39\nOther bakers' yeasts\n80,00",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "Losses are calculated by subtracting from 100 the sum of the quantities shown in this column."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "The subheadings in this column correspond to those in the combined nomenclature. When further subdivision has been necessary this is shown in parentheses ( ). These subdivisions correspond to those used in the regulations fixing export refunds."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "Hulled grains are grains corresponding to the definition given in Annex to Commission Regulation (EEC) No 821/68 (OJ No L 149, 29. 6. 1968, p. 46)."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "Cereal meal with an ash content, referred to dry matter, of less than 0,95 % by weight and a rate of passage through a sieve with an aperture of 0,25 mm of less than 10 % by weight."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "The standard rate of yield to be applied is based on the number of eggs used per kilogram of pasta produced, using the following formula: Numerical order 25: T = 100 160 - X × 1,6 × 100 Numerical order 26: T = 100 150 - X × 1,6 × 100 Numerical order 27: T = 100 140 - X × 1,6 × 100 Numerical order 28: T = 100 126 - X × 1,6 × 100 X represents the number of eggs in shell (or the 50th of their weight expressed in grams of their equivalent in other egg products) uses per kilogram of pasta produced, the result being given to two decimal points."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "Pearled grains are grains corresponding to the definition given in the Annex to Commission Regulation (EEC) No 821/68 (OJ No L 149, 29. 6. 1968, p. 46)."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "This concerns maize groats and meal: of which a percentage not exceeding 30 % by weight passes through a sieve with an aperture of 315 micrometers, or of which a percentage not exceeding 5 % by weight passes through a sieve with an aperture of 150 micrometers."
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "For glucose in the form of white crystalline powder, of a concentration other than 92 %, the quantitiy to be shown is 43, 81 kilograms of D-glucitol anhydrate per 100 kilograms of maize."
    },
    {
      "type": "footnote",
      "label": "f9",
      "text": "For glucose other than in the form of white crystalline powder, of a concentration other than 82 %, the quantity to be shown is 50,93 kilograms of D-glucitol anhydrate per 100 kilograms of maize."
    },
    {
      "type": "footnote",
      "label": "f10",
      "text": "For D-glucitol, of a concentration other than 70 %, the quantity to be shown is 41,4 kilograms of D-glucitol per 100 kilograms of maize."
    },
    {
      "type": "footnote",
      "label": "f11",
      "text": "For D-glucitol, of a concentration other than 70 %, the quantity to be shown is 47,3 kilograms of D-glucitol anhydrate per 100 kilograms of maize."
    },
    {
      "type": "footnote",
      "label": "f12",
      "text": "For the application of the alternatives (a) to (f), the real results from the operations have to be taken into account."
    },
    {
      "type": "footnote",
      "label": "f13",
      "text": "For the purposes of completing the arrangements, the quantitiy of broken rice obtained shall correspond to the quantity of broken rice as determined at the time of importation for processing of rice under CN codes 1006 30 61 to 1006 30 98. In the case of polishing, this quantity shall be increased by 2 % of the imported rice excluding the broken rice as determined at importation."
    },
    {
      "type": "footnote",
      "label": "f14",
      "text": "Pre-cooked rice is constituted by bleached rice in grains undergoing a pre-cooking and partial dehydration intended to facilitate final cooking."
    },
    {
      "type": "footnote",
      "label": "f15",
      "text": "The double quantity of olsic acid contained in the untreated olive oil has to be deducted from the quantity of refined olive oil shown in column 5 and constitutes the quantity of acid oils from refining."
    },
    {
      "type": "footnote",
      "label": "f16",
      "text": "In the case of soluble cocoa, add 1,5 % alkaline to the quantity shown in column 5."
    },
    {
      "type": "footnote",
      "label": "f17",
      "text": "Yield fixed for bakers' yeast, with a content in the dry matter of 95 %, obtained from beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar. For bakers' yeasts with a different content in the dry matter, the quantity to be shown is 22,4 kilograms of yeast anhydrate per 100 kilograms of beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar."
    },
    {
      "type": "footnote",
      "label": "f18",
      "text": "Yield fixed for bakers' yeast, with a content in the dry matter of 28 %, obtained from beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar. For bakers' yeasts with a different content in the dry matter, the quantity to be shown is 22,4 kilograms of yeast anhydrate per 100 kilograms of beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar.’"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/1996/1676/annex/IV",
    "retrieved_at": "2026-11-01T14:59:06.329859+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}