HaiLang · EU Combined Nomenclature / TARIC

2007 99 97 30

Peach or pear and mixtures thereof, in jelly of these fruits

Part of: 20079997 — Other — Other

Code: 2007 99 97 30
Type: CN/TARIC tariff line
Third country duty: 24.000 %

Related codes

2007 99 97 10 — Apple purée, including compotes
2007 99 97 21 — Fig paste
2007 99 97 22 — Pistachio paste
2007 99 97 23 — Hazelnut paste
2007 99 97 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 97 33 — 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 97 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 97 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 97 38 — 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 97 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 97 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 97 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 97 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 97 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 97 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 97 48 — 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 97 50 — 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 97 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 97 55 — 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 97 57 — 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 97 60 — 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 97 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 97 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 97 69 — 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…

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