a) Chapter 04 was published to add import conditions to the following HS codes.
04.01.10 - Of a fat content, by weight, not exceeding 1%
04.01.20 - Of a fat content, by weight, exceeding 1% but not exceeding 6%
04.01.40 - Of a fat content, by weight, exceeding 6 % but not exceeding 10%
04.01.50 - Of a fat content, by weight, exceeding 10 %
04.02.10 - In powder, granules or other solid forms, of a fat content, by weight, not exceeding 1.5%
04.02.21 - In powder, granules or other solid forms, of a fat content, by weight, exceeding 1.5%: Not containing added sugar or other sweetening matter
04.02.29 - In powder, granules or other solid forms, of a fat content, by weight, exceeding 1.5%: Other
04.02.91 - Other: Not containing added sugar or other sweetening matter
04.02.99 - Other: Other
04.03.10 - Yogurt
04.03.90 - Other
04.04.10 - Whey and modified whey, whether or not concentrated or containing added sugar or other sweetening matter
04.04.90 - Other
04.05.10 - Butter
04.05.20 - Dairy spreads
04.05.90 - Other
b) Chapter 09 was published to add import conditions to the following HS codes.
09.01.21.7300 - Coffee pods not decaffeinated with milk powder
09.01.22.7300 - Coffee pods decaffeinated with milk powder
c) Chapter 21 was published to;
i) add the following OGD extension.
21.03.90.7209 - Whey Sauce (Iranian sauce).
ii) add import conditions to the following HS code.
21.01.20.7082 - Tea pods with milk powder
Please check your version numbers before submitting through EDI.
If you have any questions, please contact your National Import Service Centre.
Topic(s)
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.