HaiLang · EU Combined Nomenclature / TARIC

2007 99 50 10

Chestnut purée and paste

Part of: 20079950 — With a sugar content exceeding 13 % but not exceeding 30 % by weight

Code: 2007 99 50 10
Type: CN/TARIC tariff line
Third country duty: 24.000 % + 4.200 EUR DTN

Related codes

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…
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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…

Other nomenclatures

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