A) Chapter 02
Chapter 02 was published to add the following OGD extensions:
02.07.11.5175.01 – Other animal
02.07.11.5175.02 – Other animal – Organic
02.07.11.5176.01 – Capon, eviscerated whole
02.07.11.5176.02 – Capon, eviscerated whole – Organic
02.07.11.5177.01 – Chicken, eviscerated whole
02.07.11.5177.02 – Chicken, eviscerated whole – Organic
02.07.11.5178.01 – Mature chicken, eviscerated whole
02.07.11.5178.02 – Mature chicken, eviscerated whole – Organic
02.07.11.5179.01 – Old rooster, eviscerated whole
02.07.11.5179.02 – Old rooster, eviscerated whole – Organic
02.07.11.5180.01 – Cornish hen, eviscerated whole
02.07.11.5180.02 – Cornish hen, eviscerated whole – Organic
02.07.11.5181.01 – Chicken, raw whole prepared
02.07.11.5181.02 – Chicken, raw whole prepared – Organic
02.07.11.5182.01 – Cornish hen, raw whole prepared
02.07.11.5182.02 – Cornish hen, raw whole prepared – Organic
02.07.12.5185.01 – Other fowl
02.07.12.5185.02 – Other fowl – Organic
02.07.12.5186.01 – Capon, eviscerated whole
02.07.12.5186.02 – Capon, eviscerated whole – Organic
02.07.12.5187.01 – Chicken, eviscerated whole
02.07.12.5187.02 – Chicken, eviscerated whole – Organic
02.07.12.5188.01 – Mature chicken, eviscerated whole
02.07.12.5188.02 – Mature chicken, eviscerated whole – Organic
02.07.12.5189.01 – Old rooster, eviscerated whole
02.07.12.5189.02 – Old rooster, eviscerated whole – Organic
02.07.12.5190.01 – Cornish hen, eviscerated whole
02.07.12.5190.02 – Cornish hen, eviscerated whole – Organic
02.07.12.5191.01 – Chicken, raw whole prepared
02.07.12.5191.02 – Chicken, raw whole prepared – Organic
02.07.12.5192.01 – Cornish hen, raw whole prepared
02.07.12.5192.02 – Cornish hen, raw whole prepared – Organic
02.09.90.5261.01 – Poultry fat
02.09.90.5261.02 – Poultry fat – Organic
02.09.90.5262.01 – Chicken fat
02.09.90.5262.02 – Chicken fat – Organic
02.09.90.5263.01 – Mature chicken fat
02.09.90.5263.02 – Mature chicken fat – Organic
02.09.90.5264.01 – Old rooster fat
02.09.90.5264.02 – Old rooster fat – Organic
02.09.90.5265.01 – Duck fat
02.09.90.5265.02 – Duck fat – Organic
02.09.90.5266.01 – Goose fat
02.09.90.5266.02 – Goose fat – Organic
02.09.90.5267.01 – Turkey fat
02.09.90.5267.02 – Turkey fat – Organic
02.09.90.5268.01 – Other fat
02.09.90.5268.02 – Other fat – Organic
B) Chapter 07
Chapter 07 was published to:
i) modify the import conditions for the following HS codes with the end uses “Human consumption”, “Further processing”, “Other end uses” and “Samples for testing” and the miscellaneous code “Without soil” originating from the Continental United States:
07.09.51 – Mushrooms and truffles: Mushrooms of the genus Agaricus
07.09.52 – Mushrooms and truffles: Mushrooms of the genus Boletus
07.09.53 – Mushrooms and truffles: Mushrooms of the genus Cantharellus
07.09.54 – Mushrooms and truffles: Shiitake (Lentinus edodes)
07.09.56 – Mushrooms and truffles: Truffles (Tuber spp.)
07.09.59 – Mushrooms and truffles : Other
ii) modify the import conditions for the following HS codes with the end use “Samples for testing” and the miscellaneous code “Without soil” originating from the United States except the States of California, Hawaii and New York:
07.03.10.3001.01 – Onions, green (fresh or chilled). (Allium cepa)
07.03.10.3001.02 – Onions, red (fresh or chilled). (Allium cepa)
07.03.10.3001.03 – Onions, Spanish (fresh or chilled). (Allium cepa)
07.03.10.3001.04 – Onions, Walla Walla (fresh or chilled). (Allium cepa)
07.03.10.3001.05 – Onions, yellow (fresh or chilled). (Allium cepa)
07.03.10.3001.06 – Onions, white (fresh or chilled). (Allium cepa)
07.03.10.3001.07 – Onions – Cippoline or Cipollini (fresh or chilled). (Allium cepa).
07.03.10.3001.99 – Onions, other (fresh or chilled). (Allium cepa)
07.03.10.3002.01 – Shallot (fresh or chilled).
07.03.20.3003.03 – Garlic bulbs – unprocessed (fresh or chilled).
07.03.20.3003.04 – Garlic bulbs – unprocessed (fresh or chilled) – Organic.
07.03.90.3004.01 – Chive (fresh or chilled).
07.03.90.3004.02 – Chive – (fresh or chilled) – Organic.
07.03.90.3005 – Leek (fresh or chilled). (Allium spp.)
07.03.90.3006.01 – Other alliaceous vegetables (fresh or chilled). (Allium spp.)
07.03.90.3006.02 – Other alliaceous vegetables – (fresh or chilled) – Organic. (Allium spp.)
07.03.90.3008 – Leek (fresh or chilled) – Organic.
07.05.21.0001 – Chicory: Witloof (Cichorium intybus var. foliosum).
07.06.10.3017.01 – Carrots – with tops (fresh or chilled).
07.06.10.3017.02 – Carrots – without tops (fresh or chilled).
07.06.10.3018.01 – Baby carrots (fresh or chilled). (Daucus carota)
07.06.10.3019.01 – Turnips (fresh or chilled). (Brassica rapa)
07.06.90.3020.01 – Beet (fresh or chilled). (Beta spp.)
07.06.90.3021.01 – Horseradish (fresh or chilled). (Armoracia lapathifolia)
07.06.90.3023.01 – Parsnip (fresh or chilled). (Pastinaca spp.)
07.06.90.3024.01 – Radish, Lo Bok, Daikon – with tops (fresh or chilled). (Raphanus spp.)
07.06.90.3024.02 – Radish, Lo Bok, Daikon – without tops (fresh or chilled).. (Raphanus spp.)
07.06.90.3026.01 – Celery root, celeriac (fresh or chilled). (Apium spp.)
07.06.90.3027.01 – Edible flower bulbs (fresh or chilled).
07.09.40.0001 – Celery other than celeriac (Apium spp.).
07.09.99.3039 – Jicama (fresh or chilled).
07.14.10.3044 – Manioc (cassava) (fresh or chilled). (Manihot spp.)
07.14.20.3043 – Sweet potato (fresh or chilled). (Ipomoea spp.)
07.14.40.0001 – Taro (root) – fresh or chilled.
07.14.50.0001.01 – Yautia (Xanthosoma spp.) – fresh or chilled.
07.14.90.0006.03 – Waterchestnut (root) (fresh or chilled). (Eleocharis dulcis)
07.14.90.0006.99 – Other.
C) Chapter 08
Chapter 08 was published to change the release recommendation from “Approved” to “Refuse entry” for the following HS codes with the end uses “ Human consumption”, “Other end uses” and “Samples for testing” originating from Guatemala:
08.10.20.4013.01 – Raspberries (fresh).(Rubus sp. other than R. caesius, R. fructicosus, R. × loganobaccus, R. ursinus × R. idaeus)
08.10.20.4013.02 – Raspberries (fresh) – Organic – (Rubus sp. other than R. caesius, R. fructicosus, R. × loganobaccus, R. ursinus × R. idaeus)
If you have any questions, please contact your National Import Service Centre.