20079939

Code

20079939

Type

heading / subheading

Third country duty

24.000 % + 23.000 EUR DTN

CN codes inside

36

Duty rates inside

24.000 % + 23.000 EUR DTN (36)

• 2007 99 39 01 — Fig paste — Containing less than 70 % by weight of sugar
• 2007 99 39 02 — Fig paste — Other
• 2007 99 39 03 — Pistachio paste — Containing less than 70 % by weight of sugar
• 2007 99 39 04 — Pistachio paste — Other
• 2007 99 39 05 — Hazelnut paste — Containing less than 70 % by weight of sugar
• 2007 99 39 06 — Hazelnut paste — Other
• 2007 99 39 07 — Groundnuts paste — Containing less than 70 % by weight of sugar
• 2007 99 39 08 — Groundnuts paste — Other
• 2007 99 39 16 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 17 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 18 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 19 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 22 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 24 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 26 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 27 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 29 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 30 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 32 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 34 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 35 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 37 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 39 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 40 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 43 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 44 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 46 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 47 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 51 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 52 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 54 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 56 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 70 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 75 — Other — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat…
• 2007 99 39 80 — Other — Other — Containing less than 70 % by weight of sugar
• 2007 99 39 85 — Other — Other — Other

• 20079939 — ТН ВЭД ЕАЭС: прочие
• 200799 — US HTS: Other: — Other:

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