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Customs Tariff Of The Russian Federation

(with the Amendments and Additions of May 30, July 15, August 12, 20, 30, 31, November 1, 12, 19, 2002, February 25, March 11, April 11, 24, 28, June 5, 20, 21, 24, July 7, 16, August 8, 27, September 10, October 18, November 11, 13, 24, 29, December 23, 24, 2003, January 23, 2004)
Adopted by the State Duma on December 20, 2001
Endorsed by the Council of Federation on December 26, 2001

Section I
Chapter 01
Live Animals
Chapter 02
Meat and Edible Meat Offal
Chapter 03
Fish and Crustaceans, Mollusks and Other AquaticInvertebrates
Chapter 04
Dairy Produce; Birds' Eggs; Natural Honey; EdibleProducts of Animal Origin, Not Specified or IncludedElsewhere
Chapter 05
Products of Animal Origin, not Elsewhere Specified orIncluded

Chapter 02. Meat and Edible Meat Offal


Note:
 1. This chapter does not cover:
  a)  products unfit for human consumption of the kind described in Headings 0201-0208 or 0210;
  b)  guts, bladders, or stomachs of animals (Heading 0504) or animal blood (Heading 0511 or 3002); or
  c)  animal fat other than products of Heading 0209 (Chapter 15).
Additional notes:
 1A. The following terms shall have the meanings hereunder assigned to them:
  a)  "carcasses of bovine animals", for the purposes of Subheadings 0201 10 and 0202 10, whole carcasses of the slaughtered animals after having been bled, eviscerated, and skinned, imported with or without heads, with or without feet, and with or without other offals attached. Where carcasses are imported without heads, the latter must have been separated from the carcass at the atloido-occipital joint. When imported without feet, the latter must have been cut off at the carpo-metacarpal or tarso-metatarsal joints; "carcass" shall include the front part of the carcass comprising all bones and the scrag, with the neck and shoulder having more than 10 pairs of ribs;
  b)  "Half-carcasses of bovine animals", for the purposes of Subheadings 0201 10 and 0202 10, the product resulting from the symmetrical division of the whole carcass through the center of each cervical, dorsal, lumbar, and sacral vertebra and through the center of the sternum and of the ischio-pubeic symphysis; "half-carcass" shall include the front part of the half-carcass comprising all the bones and the scrag, with the neck and shoulder having more than 10 ribs;
  c)  "Compensated quarters", for the purposes of Subheadings 0201 20 200 0 and 0202 20 100 0, portions composed of either:
forequarters comprising all the bones and the scrag, neck, and shoulder, and cut at the tenth rib, and hindquarters comprising all the bones, and the thigh and sirloin, and cut at the third rib, or
forequarters comprising all the bones and the scrag, neck and shoulder, and cut at the fifth rib, with the whole of the flank and breast attached; and hindquarters comprising all the bones and the thigh and sirloin, and cut at the eighth rib.
The forequarters and the hindquarters forming "compensated quarters" must be imported at the same time and in equal numbers, and the total weight of the forequarters must be the same as that of the hindquarters; however, a difference between the weights of the two parts of the consignment is allowed, provided that this does not exceed 5% of the weight of the heavier part (forequarters or hindquarters);
  d)  "unseparated forequarters", for the purposes of Subheadings 0201 20 300 0 and 0202 20 300 0: the front part of a carcass comprising all the bones and the scrag, neck, and shoulder, with a minimum of four pairs of ribs and a maximum of 10 pairs of ribs (the first four ribs must be whole, the others may be cut) with or without the thin flank;
  e)  "separated forequarters", for the purposes of Subheadings 0201 20 300 0 and 0202 20 300 0: the front part of a half-carcass comprising all the bones and the scrag, neck, and shoulder, with a minimum of four ribs and a maximum of 10 ribs (the first four ribs must be whole, the others may be cut) with or without the thin flank;
  f)  "unseparated hindquarters", for the purposes of Subheadings 0201 20 500 0 and 0202 20 500 0: the rear part of a carcass comprising all the bones and the thigh and sirloin, including the filet, with a minimum of three pairs of whole or cut ribs, with or without the shank, and with or without the thin flank;
  g)  "separated hindquarters", for the purposes of subheadings 0201 20 500 0 and 0202 20 500 0: the rear part of a half-carcass comprising all the bones and the thigh and sirloin, including the filet, with a minimum of three whole or cut ribs, with or without the shank, and with or without the thin flank;
h') "crop" and "chuck and blade" cuts, for the purposes of Subheading 0202 30 500 0: the dorsal part of the forequarter, including the upper part of the shoulder, obtained from a forequarter with a minimum of four ribs and a maximum of 10 ribs by a cut along a straight line through the point where the first rib joins the first segment to the point of reflection of the diaphragm on the tenth rib;
h'') "brisket" cut, for the purposes of Subheading 0202 30 500 0: the lower part of the forequarter comprising the brisket navel end and the brisket point end.
 1B. In determining the number of whole or cut ribs referred to in Item 1a, only those attached to the backbone shall be taken into consideration.
 2A. The following terms shall have the meanings hereunder assigned to them:
  a)  "carcasses or half-carcasses", for the purposes of Subheadings 0203 11 100 0 and 0203 21 100 0: slaughtered pigs in the form of carcasses of domestic swine which have been bled and eviscerated and from which the bristles and hooves have been removed. Half-carcasses are derived from whole carcasses by division through the center of each cervical, dorsal, lumbar, and sacral vertebra, and through the center of the sternum and the ischio-pubic symphysis. These carcasses and half-carcasses may be with or without the head, feet, flare fat, kidneys, tail, or diaphragm. Half-carcasses may be with or without the spinal cord, brain, or tongue. Carcasses and half carcasses of sows may be with or without the udders (mammary glands);
  b)  "hams" (legs), for the purposes of Subheading 0203 12 110 0, 0203 22 110 0, 0210 11 110 0, and 0210 11 310 0: the posterior (caudal) part of the half-carcass including the bones, with or without the foot, shank, rind, or subcutaneous fat.
The ham (leg) is separated from the rest of the half-carcass so that it includes, at the most, the last lumbar vertebra;
  c)  "fore-ends", for the purposes of Subheadings 0203 19 110 0, 0203 29 110 0, 0210 19 300 0, and 0210 19 600 0: the anterior (cranal) part of the half-carcass without the head, including bones, with or without the foot, shank, rind, or subcutaneous fat.
The fore-end is separated from the rest of the half-carcass so that it includes, at the most, the fifth dorsal vertebra.
The upper (dorsal) part of the fore-end, whether or not containing the blade-bone and attached muscles, (neck-end in fresh or collar in salted condition), is considered a cut of the loin, when it is separated from the lower (ventral) part of the fore-end, at the most by a cut just below the vertebral column;
  d)  "shoulders", for the purposes of Subheadings 0203 12 190 0, 0203 22 190 0, 0210 11 190 0 and 0210 11 390 0: the lower part of the fore-end whether or not containing the blade-bone and attached muscles, including the bones, with or without the foot, shank, rind, or subcutaneous fat.
The blade-bone and attached muscles presented separately shall remain classified in this Subheading as a part of the shoulder.
  e)  "loins", for the purposes of Subheadings 0203 19 130 0, 0203 29 130 0, 0210 19 400 0, and 0210 19 700 0: the upper part of the half-carcass, extending from the first cervical vertebra to the caudal vertebrae, including the bones, with or without the tenderloin, blade-bone, subcutaneous fat or rind.
The loin is separated from the lower part of the half-carcass by a cut just below the vertebral column.
  f)  "bellies", for the purposes of Subheadings 0203 19 150 0, 0203 29 150 0, 0210 12 110 0 and 0210 12 190 0: the lower part of the half-carcass situated between the ham (leg) and the shoulder, commonly known as "streaky", with or without the bones, but with the rind and subcutaneous fat.
  g)  "bacon sides", for the purposes of Subheading 0210 19 100 0: the pig half-carcass without the head, cheek, chap, feet, tail, flare fat, kidney, tenderloin, blade bone, sternum, vertebral column, pelvic bone, and diaphragm;
  h)  "spencers", for the purposes of Subheading 0210 19 100 0: the bacon side without the ham, whether or not boned;
  i)  "three-quarter sides", for the purposes of Subheading 0210 19 200 0: the bacon side without the fore-end, whether or not boned;
  k)  "middles", for the purposes of Subheading 0210 19 200 0: the bacon side without the ham and the fore-end, whether or not boned.
The given Subheading also includes cuts of middles containing tissues of the loin and belly in natural proportion to the entire middles.
 2B. The parts of the cuts defined in Item 2A(f) fall within the same Subheadings only if they contain the rind and subcutaneous fat.
If the cuts falling within Subheadings 0210 11 110 0 and 0210 11 190 0, as well as 0210 11 310 0, 0210 11 390 0, 0210 19 300 0, and 0210 19 600 0, are derived from a bacon side from which the bones indicated under Paragraph 2A(g) have already been removed, the lines of cutting shall follow those defined under Paragraph 2A(b, c, d) accordingly; in any case, these cuts or parts thereof shall contain bones.
 2C. Subheadings 0206 30 300 0, 0206 49 200 and 0210 99 490 0, shall include, in particular, heads or halves of heads of domestic swine, with or without the brains, cheeks, or tongues and parts thereof.
The head is separated from the rest of the half-carcass by a straight cut parallel to the cranium.
The cheeks, snouts, and ears as well as the meat attached to the head, particularly to the rear part (including the chaps), are considered parts of heads. The boneless meat of the fore-end (including the jowl) fall within Subheading 0203 19 550 0, 0203 29 550 0, 0210 19 510 0, or 0210 19 810 0 as the case may be.
 2D. "Subcutaneous pig fat", for the purposes of Subheadings 0209 00 110 0 and 0209 00 190 0, shall have the meaning of the fatty tissue which accumulates under the rind of the pig and adheres to it, irrespective of the part of the pig from which it comes; in any case, the weight of the fatty tissue shall exceed the weight of the rind.
Those subheadings also include subcutaneous pig fat from which the rind has been removed.
 2E. For the purposes of Subheadings 0210 11 310 0, 0210 11 390 0, 0210 12 190 0, and 0210 19 600 0 to 0210 19 890 0, products in which the water/protein ratio in the meat (protein nitrogen content x 6.25) is 2.8 or less shall be considered as "dried or smoked".
 3A. For the purposes of Heading 0204, the following terms shall have the meanings hereunder assigned to them:
  a)  "carcasses", for the purposes of Subheadings 0204 10, 0204 21, 0204 30, 0204 41 and Subheadings 0204 50 110 0 and 0204 50 510 0: whole carcasses of the slaughtered animals after having been bled, eviscerated, and skinned, imported with or without the heads, with or without the feet, and with or without the other offals attached. Where carcasses are imported without the heads, the latter must have been separated from the carcass at the atloido-occipital joint. When imported without the feet, the latter must have been cut off at the carpo-metacarpal or tarso-metatarsal joints;
  b)  "half-carcasses", for the purposes of Subheadings 0204 10, 0204 21, 0204 30, 0204 41 and Subheadings 0204 50 110 0, 0204 50 510 0: the product resulting from the symmetrical division of the whole carcass through the center of each cervical, dorsal, lumber, and sacral vertebra and through the center of the sternum and of the ischio-pubic symphysis;
  c)  "short-forequarters", for the purposes of Subheadings 0204 22 100 0, 0204 42 100 0, 0204 50 130 0 and 0204 50 530 0: the anterior part of the carcass with or without the breast, including all the bones and the shoulders, scrag, and middle neck, cut at right angles to the backbone with a minimum of five and a maximum of seven pairs of whole or cut ribs;
  d)  "short-forequarters", for the purposes of Subheadings 0204 22 100 0, 0204 42 100 0, 0204 50 130 0 and 0204 50 530 0: the anterior part of the half-carcass with or without the breast, including all the bones and the shoulder, scrag, and middle neck, cut at right angles to the back bone with a minimum of five and a maximum of seven whole or cut ribs;
  e)  "chines and/or best ends", for the purposes of Subheadings 0204 22 300 0, 0204 42 300 0, 0204 50 150 0 and 0204 50 550 0: the remaining part of the carcass after the legs and short forequarters have been removed with or without the kidneys; the chines when separated from the best ends must include a minimum of five lumber vertebrae; the best ends when separated from the chines must include a minimum of five pairs of whole or cut ribs;
  f)  "chine and/or best end", for the purposes of Subheadings 0204 22 300 0, 0204 42 300 0, 0204 50 150 0 and 0204 50 550 0: the remaining part of the half-carcass after the legs and short forequarters have been removed with or without the kidney; the chine when separated from the best end must include a minimum of five lumbar vertebrae; the best end when separated from the chine must include a minimum of five whole or cut ribs;
  g)  "legs", for the purposes of Subheadings 0204 22 500 0, 0204 42 500 0, 0204 50 190 0 and 0204 50 590 0: the rear part of the carcass comprising all the bones and the legs and cut at right-angles to the backbone at the sixth lumbar vertebra just under the ilium or at the fourth sacral vertebra through the ilium anterior to the ischio-pubic symphysis;
  h)  "legs", for the purposes of Subheadings 0204 22 500 0, 0204 42 500 0, 0204 50 190 0 and 0204 50 590 0: the rear part of the half-carcass comprising all the bones and the leg cut at right-angles to the backbone at the sixth lumbar vertebra just under the ilium or at the fourth sacral vertebra through the ilium anterior to the ischio-pubic symphysis.
 3B. In determining the number of whole or cut ribs referred to in Paragraph 3A, only those attached to the backbone shall be taken into consideration.
 4. The following terms shall have the meanings hereunder assigned to them:
  a)  "poultry cuts with bone in", for the purposes of Subheadings 0207 13 200 0 to 0207 13 600 0, 0207 14 200 0 to 0207 14 600 0, 0207 26 200 0 to 0207 26 700 0, 0207 27 200 0 to 0207 27 700 0, 0207 35 210 0 to 0207 35 630 0 and 0207 36 210 0 to 0207 36 630 0: cuts including all bones.
Poultry cuts as referred to in (a) which have been partly boned shall fall within Subheading 0207 13 700 0, 0207 14 700 0, 0207 26 800 0, 0207 35 790 0, or 0207 36 790 0;
  b)  "halves", for the purposes of Subheadings 0207 13 200 0, 0207 14 200 0, 0207 26 200 0, 0207 27 200 0, 0207 35 210 0, 0207 35 230 0, 0207 35 250 0, 0207 36 210 0, 0207 36 230 0, and 0207 36 250 0: halves of poultry cuts obtained by cutting along the breastbone and backbone;
  c)  "quarters", for the purposes of Subheadings 0207 13 200 0, 0207 14 200 0, 0207 26 200 0, 0207 27 200 0, 0207 35 210 0, 0207 35 230 0, 0207 35 250 0, 0207 36 210 0, 0207 36 230 0, and 0207 36 250 0: leg quarters or breast quarters obtained by cutting the halves;
  d)  "whole wings, with or without the tip", for the purposes of Subheadings 0207 13 300 0, 0207 14 300 0, 0207 26 300 0, 0207 27 300 0, 0207 35 310 0, and 0207 36 310 0: poultry cuts comprising the humerus, radius, and ulna with muscles attached. The tip, including the wrist bone, may be removed. These parts must not be separated;
  e)  "breasts", for the purposes of Subheadings 0207 13 500 0, 0207 14 500 0, 0207 26 500 0, 0207 27 500 0, 0207 35 510 0, 0207 35 530 0, 0207 36 510 0, and 0207 36 530 0: poultry cuts comprising the breastbone and ribs on both sides with muscles attached;
  f)  "legs", for the purposes of Subheadings 0207 13 600 0, 0207 14 600 0, 0207 35 610 0, 0207 35 630 0, 0207 36 610 0, and 0207 36 630 0: poultry cuts comprising the tibia and fibula with muscles attached. The two parts must not be separated;
  g)  "drumsticks", for the purposes of Subheadings 0207 26 600 0 and 0207 27 600 0: turkey cuts comprising the tibia and fibula with muscles attached. The two parts must not be separated;
  h)  "legs other than drumsticks", for the purposes of Subheadings 0207 26 700 0 and 0207 27 700 0: turkey cuts comprising the round with muscles attached or round with tibia and fibula and muscles attached. The two parts must not be separated;
  i)  "goose or duck paletots", for the purposes of Subheadings 0207 35 710 0 and 0207 36 710 0: geese or ducks, plucked and completely drawn, without the heads or feet, with carcass bones (breastbone, ribs, backbone, and sacrum) removed, but with the femurs, tibias, and humeri.
 5. The import duty applicable to mixtures falling within this chapter shall be calculated as follows:
  a)  in mixtures where one of the components represents at least 90% by weight, the rate applicable to that component applies;
  b)  in other mixtures, the rate applicable shall be that of the component which results in the highest amount of the import duty.
6a. Uncooked seasoned meats fall within Chapter 16. "Seasoned meat" shall be uncooked meat that has been seasoned either in depth or over the whole surface of the product, with the seasoning either visible to the naked eye or clearly distinguishable by taste.
6b. Products falling within Heading 0210 to which the seasoning has been added during the process of preparation remain classified therein, provided that the addition of the seasoning has not changed their character.
 7. For the purposes of Heading 0210, the terms "meat and edible meat offal, salted, in brine" shall mean meat and edible meat offal evenly soaked in salt with the total salt content of at least 1.2% by weight.
 1. In subheadings 0202 10 000 1, 0202 20 100 1, 0202 20 300 1, 0202 20 500 1, 0202 20 900 1, 0202 30 100 1, 0202 30 500 1 and 0202 30 900 1 there shall be included goods whose total volume of importation into the Russian Federation constitutes 420 thousand tonnes per year (in the presence of the license issued by a competent body), including from:
the European Union, and also from Hungary, Cyprus, Latvia, Lithuania, Malta, Poland, Slovakia, Slovenia, Czechia, Estonia - 331.8 thousand tonnes;
USA - 17.2 thousand tonnes;
Paraguay - 3 thousand tonnes;
other countries - 68 thousand tonnes;
Additional note 2 of the Russian Federation to Chapter 02 of the Commodity Classification of Foreign Economic Activity of the Russian Federation:
 2. In subheadings 0203 11 100 1, 0203 11 900 1, 0203 12 110 1, 0203 12 190 1, 0203 12 900 1, 0203 19 110 1, 0203 19 130 1, 0203 19 150 1, 0203 19 550 1, 0203 19 590 1, 0203 19 900 1, 0203 21 100 1, 0203 21 900 1, 0203 22 110 1, 0203 22 190 1, 0203 22 900 1, 0203 29 110 1, 0203 29 130 1, 0203 29 150 1, 0203 29 550 1, 0203 29 590 1 and 0203 29 900 1 there shall be included goods whose total volume of importation into the Russian Federation constitutes 450 thousand tonnes per year (in the presence of the license issued by a competent body), including from:
the European Union, and also from Hungary, Cyprus, Latvia, Lithuania, Malta, Poland, Slovakia, Slovenia, Czechia, Estonia - 227.3 thousand tonnes;
USA - 42.2 thousand tonnes;
Paraguay - 1 thousand tonnes;
other countries - 179.5 thousand tonnes.
 3. In subheadings 0201 10 000 1, 0201 20 200 1, 0201 20 300 1, 0201 20 500 1, 0201 20 900 1 and 0201 30 000 there shall be included goods whose total volume of importation into the Russian Federation constitutes 27.5 thousand tonnes per year (in the presence of the license issued by a competent body), including from the European Union, Hungary, Cyprus, Latvia, Lithuania, Malta, Poland, Slovakia, Slovenia, Czechia, Estonia - 27 thousand tonnes, and also from other countries - 0.5 thousand tonnes;

CC FEA Description Suppl. Rate of import
Code unit customs duty
of (as a per cent
measu- of the customs
rement value or
in euros)
0201 Meat of bovine animals, fresh or
chilled:
0201 10 000 - carcasses and half-carcasses:
0201 10 000 1 - - within volume and procedure - 15 but not less
indicated in Additional note 3 than 0.2 euro
of the Russian Federation to per 1 kg
Chapter 02
0201 10 000 9 - - other - 60 but not less
than 0.8 euro
per 1 kg
0201 20 - other cuts with bone in:
0201 20 200 - - - "compensated" quarters:
0201 20 200 1 - - - within volume and procedure - 15 but not less
indicated in Additional note 3 than 0.2 euro
of the Russian Federation to per 1 kg
Chapter 02
0201 20 200 9 - - - other - 60 but not less
than 0.8 euro
per 1 kg
0201 20 300 - - unseparated or separated
forequarters:
0201 20 300 1 - - - within volume and procedure - 15 but not less
indicated in Additional note 3 than 0.2 euro
of the Russian Federation to per 1 kg
Chapter 02
0201 20 300 9 - - - other - 60 but not less
than 0.8 euro
per 1 kg
0201 20 500 - - unseparated or separated
hindquarters:
0201 20 500 1 - - - within volume and procedure - 15 but not less
indicated in Additional note 3 than 0.2 euro
of the Russian Federation to per 1 kg
Chapter 02
0201 20 500 9 - - - other - 60 but not less
than 0.8 euro
per 1 kg
0201 20 900 - - other:
0201 20 900 1 - - - within volume and procedure - 15 but not less
indicated in Additional note 3 than 0.2 euro
of the Russian Federation to per 1 kg
Chapter 02
0201 20 900 9 - - - other - 60 but not less
than 0.8 euro
per 1 kg
0201 30 000 - boneless: -
0201 30 000 1 - - within volume and procedure - 15 but not less
indicated in Additional note 3 of than 0.2 euro
the Russian Federation to per 1 kg
Chapter 02
0201 30 000 9 - - other - 60 but not less
than 0.8 euro
per 1 kg
0202 Meat of bovine animals, frozen:
0202 10 000 - carcasses and half-carcasses:
0202 10 000 1 - - within volume and in order - 15 but not less
indicated in Additional note 1 than 0.15 euro
of the Russian Federation to per kg
Chapter 02
0202 10 000 9 - - other - 60 but not less
than 0.6 euro
per kg
0202 20 - other cuts with bone in:
0202 20 100 - - "compensated" quarters:
0202 20 100 1 - - - within volume and in order - 15 but not less
indicated in Additional note 1 than 0.15 euro
of the Russian Federation to per kg
Chapter 02
0202 20 100 9 - - - other - 60 but not less
than 0.6 euro
per kg
0202 20 300 - - unseparated or separated
forequarters:
0202 20 300 1 - - - within volume and in order - 15 but not less
indicated in Additional note 1 than 0.15 euro
of the Russian Federation to per kg
Chapter 02
0202 20 300 9 - - - other - 60 but not less
than 0.6 euro
per kg
0202 20 500 - - unseparated or separated
hindquarters:
0202 20 500 1 - - - within volume and in order - 15 but not less
indicated in Additional note 1 than 0.15 euro
of the Russian Federation to per kg
Chapter 02
0202 20 500 9 - - - other - 60 but not less
than 0.6 euro
per kg
0202 20 900 - - other:
0202 20 900 1 - - - within volume and in order - 15 but not less
indicated in Additional note 1 than 0.15 euro
of the Russian Federation to per kg
Chapter 02
0202 20 900 9 - - - other - 60 but not less
than 0.6 euro
per kg
0202 30 - boneless:
0202 30 100 - - - forequarters, whole or cut
into a maximum of five pieces,
each quarter being in a single
block; "compensated" quarters in
two blocks, one of which contains
the forequarter, whole or cut
into a maximum of five pieces,
and the other, the hindquarter,
excluding the tenderloin, in one
piece:
0202 30 100 1 - - - within volume and in order - 15 but not less
indicated in Additional note 1 than 0.2 euro
of the Russian Federation to per kg
Chapter 02
0202 30 100 9 - - - other - 60 but not less
than 0.6 euro
per kg
0202 30 500 - - crop, chuck and blade, and
brisket cuts:
0202 30 500 1 - - - within volume and in order - 15 but not less
indicated in Additional note 1 than 0.2 euro
of the Russian Federation to per kg
Chapter 02
0202 30 500 9 - - - other - 60 but not less
than 0.6 euros
per kg
0202 30 900 - - other:
0202 30 900 1 - - - within volume and in order - 15 but not less
indicated in Additional note 1 than 0.2 euro
of the Russian Federation to per kg
Chapter 02
0202 30 900 9 - - - other - 60 but not less
than 0.6 euro
per kg
0203 Meat of swine, fresh, chilled,
or frozen:
- fresh or chilled:
0203 11 - - carcasses or
half-carcasses:
0203 11 100 - - - of domestic swine:
0203 11 100 1 - - - within volume and in 15 but not less
order indicated in Additional th an 0.25 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 11 100 9 - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 11 900 - - - other:
0203 11 900 1 - - - - - within volume and in 15 but not less
order indicated in Additional th an 0.25 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 11 900 9 - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 12 - - hams, shoulders, and cuts
thereof, with bone in:
- - - of domestic swine:
0203 12 110 - - - - hams and cuts thereof:
0203 12 110 1 - - - - - within volume and in 15 but not less
order indicated in Additional th an 0.25 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 12 110 9 - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 12 190 - - - - shoulders and cuts
thereof:
0203 12 190 1 - - - - - within volume and in 15 but not less
order indicated in Additional th an 0.25 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 12 190 9 - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 12 900 - - - other:
0203 12 900 1 - - - - within volume and in 15 but not less
order indicated in Additional th an 0.25 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 12 900 9 - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 19 - - other:
- - - of domestic swine:
0203 19 110 - - - - fore-ends and cuts
thereof:
0203 19 110 1 - - - - - within volume and in 15 but not less
order indicated in Additional th an 0.25 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 19 110 9 - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 19 130 - - - - loins and cuts
thereof, with bone in:
0203 19 130 1 - - - - - within volume and in 15 but not less
order indicated in Additional th an 0.25 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 19 130 9 - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 19 150 - - - - bellies (streaky) and
cuts thereof:
0203 19 150 1 - - - - - within volume and in 15 but not less
order indicated in Additional th an 0.25 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 19 150 9 - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
- - - - other:
0203 19 550 - - - - - boneless:
0203 19 550 1 - - - - - - within volume and 15 but not less
in order indicated in th an 0.25 euro
Additional note 2 of the pe r 1 kg
Russian Federation to Chapter
02
0203 19 550 9 - - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 19 590 - - - - - other:
0203 19 590 1 - - - - - - within volume and 15 but not less
in order indicated in th an 0.25 euro
Additional note 2 of the pe r 1 kg
Russian Federation to Chapter
02
0203 19 590 9 - - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 19 900 - - - other:
0203 19 900 1 - - - - within volume and in 15 but not less
order indicated in Additional th an 0.25 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 19 900 9 - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
- frozen:
0203 21 - - carcasses and
half-carcasses:
0203 21 100 - - - of domestic swine:
0203 21 100 1 - - - - within volume and in 15 but not less
order indicated in Additional th an 0.2 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 21 100 9 - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 21 900 - - - other:
0203 21 900 1 - - - - within volume and in 15 but not less
order indicated in Additional th an 0.2 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 21 900 9 - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 22 - - hams, shoulders, and cuts
thereof, with bone in:
- - - of domestic swine:
0203 22 110 - - - - hams and cuts thereof:
0203 22 110 1 - - - - - within volume and in 15 but not less
order indicated in Additional th an 0.2 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 22 110 9 - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 22 190 - - - - - shoulders and cuts
thereof:
0203 22 190 1 - - - - - within volume and in 15 but not less
order indicated in Additional th an 0.2 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 22 190 9 - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 22 900 - - - other:
0203 22 900 1 - - - - within volume and in 15 but not less
order indicated in Additional th an 0.2 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 22 900 9 - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 29 - - other:
- - - of domestic swine:
0203 29 110 - - - - fore-ends and cuts
thereof:
0203 29 110 1 - - - - - within volume and 15 but not less
in order indicated in th an 0.25 euro
Additional note 2 of the pe r 1 kg
Russian Federation to Chapter
02
0203 29 110 9 - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 29 130 - - - - loins and cuts
thereof, with bone in:
0203 29 130 1 - - - - - within volume and 15 but not less
in order indicated in th an 0.25 euro
Additional note 2 of the pe r 1 kg
Russian Federation to Chapter
02
0203 29 130 9 - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 29 150 - - - - bellies (streaky) and
cuts thereof:
0203 29 150 1 - - - - - within volume and in 15 but not less
order indicated in Additional th an 0.25 euro
note 2 of the Russian Federation pe r 1 kg
Federation to Chapter 02
0203 29 150 9 - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
- - - - other:
0203 29 550 - - - - - boneless:
0203 29 550 1 - - - - - - within volume and 15 but not less
in order indicated in th an 0.25 euro
Additional note 2 of the pe r 1 kg
Russian Federation to Chapter
02
0203 29 550 9 - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 29 590 - - - - - other:
0203 29 590 1 - - - - - - within volume and 15 but not less
in order indicated in th an 0.25 euro
Additional note 2 of the pe r 1 kg
Russian Federation to Chapter
02
0203 29 590 9 - - - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0203 29 900 - - - other:
0203 29 900 1 - - - - within volume and in 15 but not less
order indicated in Additional th an 0.25 euro
note 2 of the Russian pe r 1 kg
Federation to Chapter 02
0203 29 900 9 - - - - other 80 but not less
th an 1.06 euros
pe r 1 kg
0204 Meet of sheep or goats, fresh,
chilled or frozen:
0204 10 000 0 - carcasses and half-carcasses of - 15 but not less
lamb, fresh or chilled than 0.15 euro
per 1 kg
- other meet of sheep, fresh or
chilled:
0204 21 000 0 - - carcasses and half-carcasses - 15 but not less
than 0.15 euro
per 1 kg
0204 22 - - other cuts with bone in:
0204 22 100 0 - - - short forequarters - 15 but not less
than 0.15 euro
per 1 kg
0204 22 300 0 - - - chines and/or best ends - 15 but not less
than 0.15 euro
per 1 kg
0204 22 500 0 - - - legs - 15 but not less
than 0.15 euro
per 1 kg
0204 22 900 0 - - - other - 15 but not less
than 0.15 euro
per 1 kg
0204 23 000 0 - - boneless - 15 but not less
than 0.15 euro
per 1 kg
0204 30 000 0 - carcasses and half-carcases of - 15 but not less
lamb, frozen than 0.15 euro
per 1 kg
- other meat of sheep, frozen:
0204 41 000 0 - - carcases and half-carcases - 15 but not less
than 0.15 euro
per 1 kg
0204 42 - - other cuts with bone in:
0204 42 100 0 - - - short forequarters - 15 but not less
than 0.15 euro
per 1 kg
0204 42 300 0 - - - chines and/or best ends - 15 but not less
than 0.15 euro
per 1 kg
0204 42 500 0 - - - legs - 15 but not less
than 0.15 euro
per 1 kg
0204 42 900 0 - - - other - 15 but not less
than 0.15 euro
per 1 kg
0204 43 - - boneless:
0204 43 100 0 - - - of lamb - 15 but not less
than 0.15 euro
per 1 kg
0204 43 900 0 - - - other - 15 but not less
than 0.15 euro
per 1 kg
0204 50 - meat of goats
- - fresh or chiled:
0204 50 110 0 - - - carcases and holf-carcases - 15 but not less
than 0.15 euro
per 1 kg
0204 50 130 0 - - - short forequarters - 15 but not less
than 0.15 euro
per 1 kg
0204 50 150 0 - - - chines and/or best ends - 15 but not less
than 0.15 euro
per 1 kg
0204 50 190 0 - - - legs - 15 but not less
than 0.15 euro
per 1 kg
- - - other:
0204 50 310 0 - - - - cuts with bone in - 15 but not less
than 0.15 euro
per 1 kg
0204 50 390 0 - - - - boneless cuts - 15 but not less
than 0.15 euro
per 1 kg
- - frozen:
0204 50 510 0 - - - carcasses and - 15 but not less
half-carcasses than 0.15 euro
per 1 kg
0204 50 530 0 - - - short forequarters - 15 but not less
than 0.15 euro
per 1 kg
0204 50 550 0 - - - chines and/or best ends - 15 but not less
than 0.15 euro
per 1 kg
0204 50 590 0 - - - legs - 15 but not less
than 0.15 euro
per 1 kg
- - - other:
0204 50 710 0 - - - - cuts with bone in - 15 but not less
than 0.15 euro
per 1 kg
0204 50 790 0 - - - - boneless cuts - 15 but not less
than 0.15 euro
per 1 kg
0205 00 Meat of horses, asses, mules or
hinnies, fresh, chilled or
frozen:
- meat of horses:
0205 00 110 0 - - fresh or chilled - 15 but not less
than 0.15 euro
per 1 kg
0205 00 190 0 - - frozen - 15 but not less
than 0.15 euro
per 1 kg
0205 00 900 0 - meat asses, mules or hinnies - 15 but not less
than 0.15 euro
per 1 kg
0206 Edible offal of bovine animals,
swine, sheep, goats, horses,
asses, mules or hinnies, fresh,
chilled or frozen:
0206 10 - bovine animals, fresh or
chilled:
0206 10 100 0 - - for the manufacture of - duty-free
pharmaceutical products
- - other:
0206 10 910 0 - - - liver - 15 but not less
than 0.15 euro
per 1 kg
0206 10 950 0 - - - thick skirt and thin skirt - 15 but not less
than 0.15 euro
per 1 kg
0206 10 990 0 - - - other - 15 but not less
than 0.15 euro
per 1 kg
- bovine animals, frozen:
0206 21 000 0 - - tongues - 20 but not less
than 0.8 euro
per 1 kg
0206 22 000 - - livers:
0206 22 000 1 - - - for the manufacture of - 5
pharmaceutical products
0206 22 000 9 - - - other - 15 but not less
than 0.15 euro
per 1 kg
0206 29 - - other:
0206 29 100 0 - - - for the manufacture of - 5
pharmaceutical products
- - - other:
0206 29 910 0 - - - - thick skirt and thin - 15 but not less
skirt than 0.15 euro
per 1 kg
0206 29 990 0 - - - - other - 15 but not less
than 0.15 euro
per 1 kg
0206 30 - of swine, fresh or chilled:
- - of domestic swine:
0206 30 200 - - - livers:
0206 30 200 1 - - - - for the manufacture of - 5
pharmaceutical products
0206 30 200 9 - - - - other - 15 but not less
than 0.15 euro
per 1 kg
0206 30 300 - - - other:
0206 30 300 1 - - - - for the manufacture of - 5
pharmaceutical products
0206 30 300 9 - - - - other - 15 but not less
than 0.15 euro
per 1 kg
0206 30 800 - - other:
0206 30 800 1 - - - for the manufacture of - 5
pharmaceutical products
0206 30 800 9 - - - other - 15 but not less
than 0.15 euro
per 1 kg
- of swine, frozen:
0206 41 - - livers:
0206 41 200 - - - of domestic swine:
0206 41 200 1 - - - - for the manufacture of - 5
pharmaceutical products
0206 41 200 9 - - - - other - 15 but not less
than 0.15 euro
per 1 kg
0206 41 800 - - - other:
0206 41 800 1 - - - - for the manufacture of - 5
pharmaceutical products
0206 41 800 9 - - - - other - 15 but not less
than 0.15 euro
per 1 kg
0206 49 - - other:
0206 49 200 - - - of domestic swine:
0206 49 200 1 - - - - for the manufacture of - 5
pharmaceutical products
0206 49 200 9 - - - - other - 15 but not less
than 0.15 euro
per 1 kg
0206 49 800 - - - other:
0206 49 800 1 - - - - for the manufacture of - 5
pharmaceutical products
0206 49 800 9 - - - - other - 15 but not less
than 0.15 euro
per 1 kg
0206 80 - other, fresh or chilled:
0206 80 100 0 - - for the manufacture of - 5
pharmaceutical products
- - other:
0206 80 910 0 - - - of horses, asses, mules and - 15 but not less
hinnies than 0.15 euro
per 1 kg
0206 80 990 0 - - - of sheep and goats - 15 but not less
than 0.15 euro
per 1 kg
0206 90 - other, frozen:
0206 90 100 0 - - for the manufacture of - 5
pharmaceutical products
- - other:
0206 90 910 0 - - - of horses, asses, mules and - 15 but not less
hinnies than 0.15 euro
per 1 kg
0206 90 990 0 - - - of sheep and goats - 15 but not less
than 0.15 euro
per 1 kg
0207 Meat and edible offal, of the
poultry of Heading No. 0105,
fresh, chilled, or frozen:
- fowls of the species Gallus
domesticus:
0207 11 - - not cut in pieces, fresh or
chilled:
0207 11 100 0 - - - plucked and gutted, with - 25 but not less
heads and feet, known as "83% than 0.2 euro
chickens" per 1 kg
0207 11 300 0 - - - plucked and drawn, without - 25 but not less
heads and feet but with necks, than 0.2 euro
hearts, livers and gizzards, per 1 kg
known as "70% chickens"
0207 11 900 0 - - - plucked and drawn, without - 25 but not less
heads and feet and without necks, than 0.2 euro
hearts, livers, and gizzards, per 1 kg
known as "65% chickens", or
otherwise presented
0207 12 - - not cut in pieces, frozen:
0207 12 100 0 - - - plucked and drawn, without - 25 but not less
heads and feet but with necks, than 0.2 euro
hearts, livers, and gizzards, per 1 kg
known as "70% chickens"
0207 12 900 0 - - - plucked and drawn, without - 25 but not less
heads and feet and without necks, than 0.2 euro
hearts, livers, and gizzards, per 1 kg
known as "65% chickens" or
otherwise presented
0207 13 - - cuts and offal, fresh or
chilled:
- - - cuts:
0207 13 100 0 - - - - boneless - 25 but not less
than 0.2 euro
per 1 kg
- - - - with bone in:
0207 13 200 0 - - - - - halves and quarters - 25 but not less
than 0.2 euro
per 1 kg
0207 13 300 0 - - - - - whole wings, with or - 25 but not less
without tips than 0.2 euro
per 1 kg
0207 13 400 0 - - - - - backs, necks, backs - 25 but not less
with necks attached, rumps and than 0.2 euro
wing tips per 1 kg
0207 13 500 0 - - - - - breasts and cuts - 25 but not less
thereof than 0.2 euro
per 1 kg
0207 13 600 0 - - - - - legs and cuts thereof - 25 but not less
than 0.2 euro
per 1 kg
0207 13 700 0 - - - - - other - 25 but not less
than 0.2 euro
per 1 kg
- - - offal:
0207 13 910 0 - - - - livers - 25 but not less
than 0.2 euro
per 1 kg
0207 13 990 0 - - - - other - 25 but not less
than 0.2 euro
per 1 kg
0207 14 - - cuts and offal, frozen:
- - - cuts:
0207 14 100 0 - - - - boneless - 25 but not less
than 0.2 euro
per 1 kg
- - - - with bone in:
0207 14 200 0 - - - - - halves and quarters - 25 but not less
than 0.2 euro
per 1 kg
0207 14 300 0 - - - - - whole wings, with or - 25 but not less
without tips than 0.2 euro
per 1 kg
0207 14 400 0 - - - - - backs, necks, backs - 25 but not less
with necks attached, rumps and than 0.2 euro
wing tips per 1 kg
0207 14 500 0 - - - - - breasts and cuts - 25 but not less
thereof than 0.2 euro
per 1 kg
0207 14 600 0 - - - - - legs and cuts thereof - 25 but not less
than 0.2 euro
per 1 kg
0207 14 700 0 - - - - - other - 25 but not less
than 0.2 euro
per 1 kg
- - - offal:
0207 14 910 0 - - - - livers - 25 but not less
than 0.2 euro
per 1 kg
0207 14 990 0 - - - - other - 25 but not less
than 0.2 euro
per 1 kg
- of turkeys:
0207 24 - - not cut in pieces, fresh or
chilled:
0207 24 100 0 - - - plucked and drawn, without - 25 but not less
heads and feet but with necks, than 0.2 euro
hearts, livers and gizzards, per 1 kg
known as "80% turkeys"
0207 24 900 0 - - - plucked and drawn, without - 25 but not less
heads and feet, without necks, than 0.2 euro
hearts, livers, and gizzards, per 1 kg
known as "73% turkeys" or
presented otherwise
0207 25 - - not cut in pieces, frozen:
0207 25 100 0 - - - plucked and drawn without - 25 but not less
heads and feet, but with necks, than 0.2 euro
hearts, livers and gizzards, per 1 kg
known as "80% turkeys"
0207 25 900 0 - - - plucked and drawn, without - 25 but not less
heads and feet and without necks, than 0.2 euro
hearts, livers, and gizzards, per 1 kg
known as "73% turkeys" or
otherwise presented
0207 26 - - cuts and offal, fresh or
chilled:
- - - cuts:
0207 26 100 0 - - - - boneless - 25 but not less
than 0.2 euro
per 1 kg
- - - - with bone in:
0207 26 200 0 - - - - - halves and quarters - 25 but not less
than 0.2 euro
per 1 kg
0207 26 300 0 - - - - - whole wings, with or - 25 but not less
without tips than 0.2 euro
per 1 kg
0207 26 400 0 - - - - - backs, necks, backs - 25 but not less
with necks attached, rumps and than 0.2 euro
wing tips per 1 kg
0207 26 500 0 - - - - - breasts and cuts - 25 but not less
thereof than 0.2 euro
per 1 kg
- - - - - legs and cuts thereof:
0207 26 600 0 - - - - - - drumsticks and cuts - 25 but not less
thereof than 0.2 euro
per 1 kg
0207 26 700 0 - - - - - - other - 25 but not less
than 0.2 euro
per 1 kg
0207 26 800 0 - - - - - other - 25 but not less
than 0.2 euro
per 1 kg
- - - offal:
0207 26 910 0 - - - - livers - 25 but not less
than 0.2 euro
per 1 kg
0207 26 990 0 - - - - other - 25 but not less
than 0.2 euro
per 1 kg
0207 27 - - cuts and offal, frozen:
- - - cuts:
0207 27 100 0 - - - - boneless - 25 but not less
than 0.2 euro
per 1 kg
- - - - with bone in:
0207 27 200 0 - - - - - halves and quarters - 25 but not less
than 0.2 euro
per 1 kg
0207 27 300 0 - - - - - whole wings, with or - 25 but not less
without tips than 0.2 euro
per 1 kg
0207 27 400 0 - - - - - backs, necks, backs - 25 but not less
with necks attached, rumps and than 0.2 euro
wing tips per 1 kg
0207 27 500 0 - - - - - breasts and cuts - 25 but not less
thereof than 0.2 euro
per 1 kg
- - - - - legs and cuts thereof:
0207 27 600 0 - - - - - - drumsticks and cuts - 25 but not less
thereof than 0.2 euro
per 1 kg
0207 27 700 0 - - - - - - other - 25 but not less
than 0.2 euro
per 1 kg
0207 27 800 0 - - - - - other - 25 but not less
than 0.2 euro
per 1 kg
- - - offal:
0207 27 910 0 - - - - livers - 25 but not less
than 0.2 euro
per 1 kg
0207 27 990 0 - - - - other - 25 but not less
than 0.2 euro
per 1 kg
- of ducks, geese, or guinea
fowls:
0207 32 - - not cut in pieces, fresh or
chilled:
- - - of ducks:
0207 32 110 0 - - - - plucked, bled, gutted but - 25 but not less
not drawn, with heads and feet, than 0.2 euro
known as "85% ducks" per 1 kg
0207 32 150 0 - - - - plucked and drawn, - 25 but not less
without heads and feet but with than 0.2 euro
necks, hearts, livers and per 1 kg
gizzards, known as "70% ducks"
0207 32 190 0 - - - - plucked and drawn, - 25 but not less
without heads and feet and than 0.2 euro
without necks, hearts, livers and per 1 kg
gizzards, known as "63% ducks",
or otherwise presented
- - - of geese:
0207 32 510 0 - - - - plucked, bled, not drawn, - 25 but not less
with heads and feet, known as than 0.2 euro
"82% geese" per 1 kg
0207 32 590 0 - - - - plucked and drawn, - 25 but not less
without heads and feet, with or than 0.2 euro
without hearts and gizzards, per 1 kg
known as "75% geese", or
otherwise presented
0207 32 900 0 - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
0207 33 - - not cut in pieces, frozen:
- - - of ducks:
0207 33 110 0 - - - - plucked and drawn, - 25 but not less
without heads and feet but with than 0.2 euro
necks, hearts, livers and per 1 kg
gizzards, known as "70% ducks"
0207 33 190 0 - - - - plucked and drawn, - 25 but not less
without heads and feet and than 0.2 euro
without necks, hearts, livers and per 1 kg
gizzards, known as "63% ducks" or
otherwise presented
- - - of geese:
0207 33 510 0 - - - - plucked, bled, not drawn, - 25 but not less
with heads and feet, known as than 0.2 euro
"82% geese" per 1 kg
0207 33 590 0 - - - - plucked and drawn, - 25 but not less
without heads, and feet, with or than 0.2 euro
without hearts and gizzards, per 1 kg
known as "75% geese", or
otherwise presented
0207 33 900 0 - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
0207 34 - - fatty livers, fresh or
chilled:
0207 34 100 0 - - - of geese - 25 but not less
than 0.2 euro
per 1 kg
0207 34 900 0 - - - of ducks - 25 but not less
than 0.2 euro
per 1 kg
0207 35 - - other, fresh or chilled:
- - - cuts:
- - - - boneless:
0207 35 110 0 - - - - - of geese - 25 but not less
than 0.2 euro
per 1 kg
0207 35 150 - - - - - of ducks and guinea
fowls:
0207 35 150 1 - - - - - - of ducks - 25 but not less
than 0.2 euro
per 1 kg
0207 35 150 9 - - - - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
- - - - with bone in:
- - - - - halves or quarters:
0207 35 210 0 - - - - - - of ducks - 25 but not less
than 0.2 euro
per 1 kg
0207 35 230 0 - - - - - - of geese - 25 but not less
than 0.2 euro
per 1 kg
0207 35 250 0 - - - - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
0207 35 310 - - - - - whole wings, with or
without tips:
0207 35 310 1 - - - - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
0207 35 310 9 - - - - - - other - 25 but not less
than 0.2 euro
per 1 kg
0207 35 410 - - - - - backs, necks, backs
with necks attached, rumps and
wing tips:
0207 35 410 1 - - - - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
0207 35 410 9 - - - - - - other - 25 but not less
than 0.2 euro
per 1 kg
- - - - - breasts and cuts
thereof:
0207 35 510 0 - - - - - - of geese - 25 but not less
than 0.2 euro
per 1 kg
0207 35 530 - - - - - - of ducks and guinea
fowls:
0207 35 530 1 - - - - - - - of ducks - 25 but not less
than 0.2 euro
per 1 kg
0207 35 530 9 - - - - - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
- - - - - legs and cuts thereof:
0207 35 610 0 - - - - - - of geese - 25 but not less
than 0.2 euro
per 1 kg
0207 35 630 - - - - - - of ducks and guinea
fowls:
0207 35 630 1 - - - - - - - of ducks - 25 but not less
than 0.2 euro
per 1 kg
0207 35 630 9 - - - - - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
0207 35 710 0 - - - - - goose or duck paletots - 25 but not less
than 0.2 euro
per 1 kg
0207 35 790 - - - - - other:
0207 35 790 1 - - - - - - guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
0207 35 790 9 - - - - - - other - 25 but not less
than 0.2 euro
per 1 kg
- - - offal:
0207 35 910 0 - - - - livers, other than fatty - 25 but not less
livers than 0.2 euro
per 1 kg
0207 35 990 0 - - - - other - 25 but not less
than 0.2 euro
per 1 kg
0207 36 - - other, frozen:
- - - cuts:
- - - - boneless:
0207 36 110 0 - - - - - of geese - 25 but not less
than 0.2 euro
per 1 kg
0207 36 150 - - - - - of ducks and guinea
fowls:
0207 36 150 1 - - - - - - of ducks - 25 but not less
than 0.2 euro
per 1 kg
0207 36 150 9 - - - - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
- - - - with bone in:
- - - - - halves or quarters:
0207 36 210 0 - - - - - - of ducks - 25 but not less
than 0.2 euro
per 1 kg
0207 36 230 0 - - - - - - of geese - 25 but not less
than 0.2 euro
per 1 kg
0207 36 250 0 - - - - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
0207 36 310 - - - - - whole wings, with or
without tips:
0207 36 310 1 - - - - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
0207 36 310 9 - - - - - - other - 25 but not less
than 0.2 euro
per 1 kg
0207 36 410 - - - - - backs, necks, backs
with necks attached, rumps and
wing tips:
0207 36 410 1 - - - - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
0207 36 410 9 - - - - - - other - 25 but not less
than 0.2 euro
per 1 kg
- - - - - breasts and cuts
thereof:
0207 36 510 0 - - - - - - of geese - 25 but not less
than 0.2 euro
per 1 kg
0207 36 530 - - - - - - of ducks and guinea
fowls:
0207 36 530 1 - - - - - - - of ducks - 25 but not less
than 0.2 euro
per 1 kg
0207 36 530 9 - - - - - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
- - - - - legs and cuts thereof:
0207 36 610 0 - - - - - - of geese - 25 but not less
than 0.2 euro
per 1 kg
0207 36 630 - - - - - - of ducks and guinea
fowls:
0207 36 630 1 - - - - - - - of ducks - 25 but not less
than 0.2 euro
per 1 kg
0207 36 630 9 - - - - - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
0207 36 710 0 - - - - - goose or duck paletots - 25 but not less
than 0.2 euro
per 1 kg
0207 36 790 - - - - - other:
0207 36 790 1 - - - - - - of guinea fowls - 25 but not less
than 0.2 euro
per 1 kg
0207 36 790 9 - - - - - - other - 25 but not less
than 0.2 euro
per 1 kg
- - - offal:
- - - - livers:
0207 36 810 0 - - - - - fatty livers of geese - 25 but not less
than 0.2 euro
per 1 kg
0207 36 850 0 - - - - - fatty livers of ducks - 25 but not less
than 0.2 euro
per 1 kg
0207 36 890 0 - - - - - other - 25 but not less
than 0.2 euro
per 1 kg
0207 36 900 0 - - - - other - 25 but not less
than 0.2 euro
per 1 kg
0208 Other meat and edible meat offal,
fresh, chilled or frozen:
0208 10 - of rabbits or hares:
- - of domestic rabbits:
0208 10 110 0 - - - fresh or chilled - 15 but not less
than 0.15 euro
per 1 kg
0208 10 190 0 - - - frozen - 15 but not less
than 0.15 euro
per 1 kg
0208 10 900 0 - - other - 15 but not less
than 0.15 euro
per 1 kg
0208 20 000 0 - frogs' legs - 15 but not less
than 0.15 euro
per 1 kg
0208 30 000 0 - of primates - 15 but not less
than 0.15 euro
per 1 kg
0208 40 - whales, dolphins and porpoise
(mammals of Cetacea order);
manatees and dugongs (mammals of
Sirenia order):
0208 40 100 0 - - meat of whales - 15 but not less
than 0.15 euro
per 1 kg
0208 40 900 0 - - other - 15 but not less
than 0.15 euro
per 1 kg
0208 50 000 0 - reptiles (including snakes and - 15 but not less
tortoises) than 0.15 euro
per 1 kg
0208 90 - other:
0208 90 100 0 - - of domestic pigeons - 15 but not less
than 0.15 euro
per 1 kg
- - of game, other than rabbits
or hares:
0208 90 200 0 - - - of quails - 15 but not less
than 0.15 euro
per 1 kg
0208 90 400 0 - - - other - 15 but not less
than 0.15 euro
per 1 kg
0208 90 500 0 - - seal meat - 15 but not less
than 0.15 euro
per 1 kg
0208 90 600 0 - - of reindeer - 15 but not less
than 0.15 euro
per 1 kg
0208 90 950 0 - - other - 15 but not less
than 0.15 euro
per 1 kg
0209 00 Pig fat, free of lean meat, and
poultry fat, not rendered or
otherwise extracted, fresh,
chilled, frozen, salted, in
brine, dried or smoked:
- subcutaneous pig fat:
0209 00 110 0 - - fresh, chilled,frozen, salted - 15 but not less
or in brine than 0.15 euro
per 1 kg
0209 00 190 0 - - dried or smoked - 15 but not less
than 0.15 euro
per 1 kg
0209 00 300 0 - pig fat, other than that - 15 but not less
falling within Subheading 0209 00 than 0.15 euro
110 0 or 0209 00 190 0 per 1 kg
0209 00 900 0 - poultry fat - 15 but not less
than 0.15 euro
per 1 kg
0210 Meat and edible meat offal,
salted, in brine, dried, or
smoked; edible flours and meals
of meat or meat offal:
- meat of swine:
0210 11 - - hams, shoulders and cuts
thereof, with bone in:
- - - of domestic swine:
- - - - salted or in brine:
0210 11 110 0 - - - - - hams and cuts thereof - 15 but not less
than 0.4 euro
per 1 kg
0210 11 190 0 - - - - - shoulders and cuts - 15 but not less
thereof than 0.4 euro
per 1 kg
- - - - dried or smoked:
0210 11 310 0 - - - - - hams and cuts thereof - 15 but not less
than 0.4 euro
per 1 kg
0210 11 390 0 - - - - - shoulders and cuts - 15 but not less
thereof than 0.4 euro
per 1 kg
0210 11 900 0 - - - other - 15 but not less
than 0.4 euro
per 1 kg
0210 12 - - bellies (streaky) and cuts
thereof:
- - - of domestic swine:
0210 12 110 0 - - - - salted or in brine - 15 but not less
than 0.4 euro
per 1 kg
0210 12 190 0 - - - - dried or smoked - 15 but not less
than 0.4 euro
per 1 kg
0210 12 900 0 - - - other - 15 but not less
than 0.4 euro
per 1 kg
0210 19 - - other:
- - - of domestic swine:
- - - - salted or in brine:
0210 19 100 0 - - - - - bacon sides or spencers - 15 but not less
than 0.4 euro
per 1 kg
0210 19 200 0 - - - - - three-quarter sides or - 15 but not less
middles than 0.4 euro
per 1 kg
0210 19 300 0 - - - - - fore-ends and cuts - 15 but not less
thereof than 0.4 euro
per 1 kg
0210 19 400 0 - - - - - loins and cuts thereof - 15 but not less
than 0.4 euro
per 1 kg
- - - - - other:
0210 19 510 0 - - - - - - boneless - 15 but not less
than 0.4 euro
per 1 kg
0210 19 590 0 - - - - - - other - 15 but not less
than 0.4 euro
per 1 kg
- - - - dried or smoked:
0210 19 600 0 - - - - - fore-ends and cuts - 15 but not less
thereof than 0.4 euro
per 1 kg
0210 19 700 0 - - - - - loins and cuts thereof - 15 but not less
than 0.4 euro
per 1 kg
- - - - - other:
0210 19 810 0 - - - - - - boneless - 15 but not less
than 0.4 euro
per 1 kg
0210 19 890 0 - - - - - - other - 15 but not less
than 0.4 euro
per 1 kg
0210 19 900 0 - - - other - 15 but not less
than 0.4 euro
per 1 kg
0210 20 - meat of bovine animals:
0210 20 100 0 - - with bone in - 15 but not less
than 0.4 euro
per 1 kg
0210 20 900 0 - - boneless - 15 but not less
than 0.4 euro
per 1 kg
- other, including edible flours
and meals of meat or meat offal:
0210 91 000 0 - - of primates - 15 but not less
than 0.4 euro
per 1 kg
0210 92 000 - - - whales, dolphins and porpoise - 15 but not less
(mammals of Cetacea order); than 0.4 euro
manatees and dugongs (mammals of per 1 kg
Sirenia order)
0210 93 000 0 - - reptiles (including snakes - 15 but not less
and tortoises) than 0.4 euro
per 1 kg
0210 99 - - other:
- - - meat:
0210 99 100 0 - - - - horsemeat, salted, in - 15 but not less
brine or dried than 0.4 euro
per 1 kg
- - - - of sheep and goats:
0210 99 210 0 - - - - - with bone in - 15 but not less
than 0.4 euro
per 1 kg
0210 99 290 0 - - - - - boneless - 15 but not less
than 0.4 euro
per 1 kg
0210 99 310 0 - - - - of reindeer - 15 but not less
than 0.4 euro
per 1 kg
0210 99 390 0 - - - - other - 15 but not less
than 0.4 euro
per 1 kg
- - - offal:
- - - - of domestic swine:
0210 99 410 0 - - - - - livers - 15
0210 99 490 0 - - - - - other - 15
- - - - of bovine animals:
0210 99 510 0 - - - - - thick skirt and thin - 15
skirt
0210 99 590 0 - - - - - other - 15
0210 99 600 0 - - - - of sheep and goats - 15
- - - - other:
- - - - - poultry liver:
0210 99 710 0 - - - - - - fatty livers of geese - 15
or ducks, salted or in brine
0210 99 790 0 - - - - - - other - 15
0210 99 800 0 - - - - - other - 15
0210 99 900 0 - - - edible flours of meat and - 15
meat offal

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