Skip to main content

CFIA-AIRS Updates November 26th 2020

Chapter 13 was published to remove a registration type from the following HS codes. NO VERSION CHANGE.

13.01.20 - Gum Arabic. 
13.01.90.7100 - Lac. 
13.01.90.7200.01 - Cellulose gum. 
13.01.90.7200.02 - Gellan gum. 
13.01.90.7200.04 - Gum benzoin. 
13.01.90.7200.05 - Gum tragacanth. 
13.01.90.7200.07 - Oat gum. 
13.01.90.7200.08 - Xanthan gum. 
13.01.90.7200.99 - Other natural gums, gum resins and oleoresins. 
13.02.12 - Vegetable saps and extracts: Of liquorice. 
13.02.19.7101 - Gum extracts. 
13.02.19.7102 - Cola (kola) extract. 
13.02.19.7103 - Quillaja (bark) extract. 
13.02.19.7104 - Monk Fruit Extract. 
13.02.19.7199.99 - Other vegetable extracts. 
13.02.20 - Pectic substances, pectinates and pectates. 
13.02.31 - Mucilages and thickeners, whether or not modified, derived from vegetable products: Agar-agar. 
13.02.32.6100 - Locust bean gum. 
13.02.39.7100 - Carrageenan (Irish moss extract). 
13.02.39.7102 - Flour of tamarind seeds (tamarindus indica). 
13.02.39.7199 - Other mucilages and thickeners from vegetable products. 

Please verify your version numbers before submitting through EDI. 
If you have any questions, please contact your National Import Service Centre. 

Topic(s)

Other Government Departments (OGDs) Requirements
Release
System Updates/Outages & Delays at the Border

Information source

Canadian Food Inspection Agency (CFIA)
Disclaimer

The foregoing information is provided for informational purposes only and is not intended as, nor should it be considered, professional advice or a substitute for conducting your own thorough research and review. Before making any decisions or taking any action based on the information provided, you should conduct your own independent investigation and/or seek professional advice from a qualified expert in the relevant field. The CSCB disclaims all liability for actions taken or not taken based on the information provided.