Import Duty for Glucose And Glucose Syrup Containing In The Dry State At Least 20 Percent But Less Than 50 Percent By Weight Of Fructose Excluding Invert Sugar Described In Additional Us Note 9 To This Chapter And Entered Pursuant To Its Provisions
Official Description
Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavoring or coloring matter; artificial honey, whether or not mixed with natural honey; caramel: > Glucose and glucose syrup, containing in the dry state at least 20 percent but less than 50 percent by weight of fructose, excluding invert sugar: > Described in additional U.S. note 9 to this chapter and entered pursuant to its provisions
Hierarchy: Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavoring or coloring matter; artificial honey, whether or not mixed with natural honey; caramel > Glucose and glucose syrup, containing in the dry state at least 20 percent but less than 50 percent by weight of fructose, excluding invert sugar > Described in additional U.S. note 9 to this chapter and entered pursuant to its provisions
About Chapter 17
As part of Chapter 17 (Cane or beet sugar and chemically pure sucrose, in solid form), HS Code 1702.40.2400 is a subheading of Containing by weight 99 percent or more lactose, expressed as anhydrous lactose, calculated on the dry matter. This structure helps customs officials verify the nature of imported goods.
Related Codes in this Heading
Common Questions
Under Chapter 17 (Cane or beet sugar and chemically pure sucrose, in solid form), the heading Containing by weight 99 percent or more lactose, expressed as anhydrous lactose, calculated on the dry matter contains this specific code for Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavoring or coloring matter; artificial honey, whether or not mixed with natural honey; caramel: > Glucose and glucose syrup, containing in the dry state at least 20 percent but less than 50 percent by weight of fructose, excluding invert sugar: > Described in additional U.S. note 9 to this chapter and entered pursuant to its provisions.
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