Import Duty for Other Preparations In Blocks Slabs Or Bars Weighing More Than 2 Kg Or In Liquid Paste Powder Granular Or Other Bulk Form In Containers Or Immediate Packings Of A Content Exceeding 2 Kg Confectioners Coatings And Other Products Except Confectionery Containing By Weight Not Less Than 68 Percent Non Fat Solids Of The Cocoa Bean Nib And Not Less Than 15 Percent Of Vegetable Fats Other Than Cocoa Butter
Official Description
Chocolate and other food preparations containing cocoa: > Other preparations in blocks, slabs or bars, weighing more than 2 kg or in liquid, paste, powder, granular or other bulk form in containers or immediate packings, of a content exceeding 2 kg: > Confectioners' coatings and other products (except confectionery) containing by weight not less than 6.8 percent non-fat solids of the cocoa bean nib and not less than 15 percent of vegetable fats other than cocoa butter
Hierarchy: Chocolate and other food preparations containing cocoa > Other preparations in blocks, slabs or bars, weighing more than 2 kg or in liquid, paste, powder, granular or other bulk form in containers or immediate packings, of a content exceeding 2 kg > Confectioners' coatings and other products (except confectionery) containing by weight not less than 6.8 percent non-fat solids of the cocoa bean nib and not less than 15 percent of vegetable fats other than cocoa butter
About Chapter 18
Goods classified as "Cocoa powder, containing added sugar or other sweetening matter" fall under Chapter 18. HS Code 1806.20.6000 is the specific subheading used for declaration and duty assessment.
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Common Questions
This item is listed in Chapter 18 of the tariff schedule. The HS Code 1806.20.6000 specifically designates Chocolate and other food preparations containing cocoa: > Other preparations in blocks, slabs or bars, weighing more than 2 kg or in liquid, paste, powder, granular or other bulk form in containers or immediate packings, of a content exceeding 2 kg: > Confectioners' coatings and other products (except confectionery) containing by weight not less than 6.8 percent non-fat solids of the cocoa bean nib and not less than 15 percent of vegetable fats other than cocoa butter.
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