HaiLang · EU Combined Nomenclature / TARIC

20079950

With a sugar content exceeding 13 % but not exceeding 30 % by weight

Part of: 200799 — Other — Other

Code: 20079950
Type: heading / subheading
Third country duty: 24.000 % + 4.200 EUR DTN
CN codes inside: 27
Duty rates inside: 24.000 % + 4.200 EUR DTN (27)

Sub-codes

2007 99 50 10 — Chestnut purée and paste
2007 99 50 15 — Apple purée, including compotes — Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not…
2007 99 50 25 — Apple purée, including compotes — Other
2007 99 50 31 — Fig paste
2007 99 50 32 — Pistachio paste
2007 99 50 33 — Hazelnut paste
2007 99 50 41 — 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 50 42 — 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 50 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 50 45 — 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 50 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 50 49 — 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 50 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 50 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 50 53 — 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 50 61 — 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 50 62 — 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 50 63 — 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 50 64 — 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 50 65 — 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 50 67 — 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 50 84 — 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 50 85 — 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 50 89 — 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 50 94 — Other — Other — Papaya puree concentrate, obtained by cooking: - of the Genus Carica spp., - with a sugar content by weight of more than 13 % but not more than…
2007 99 50 95 — Other — Other — Guava puree concentrate, obtained by cooking: - of the Genus Psidium spp., - with a sugar content by weight of more than 13 % but not more than…
2007 99 50 99 — Other — Other — Other

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