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H312071 · 2021-09-16 — Tariff classification of sushi ginger
The internal advice request was made in accordance with U.S. Customs and Border Protection (“CBP”) Regulations in 19 C.F.R. §177.11, regarding the tariff classification of sushi ginger under the Harmonized Tariff Schedule of the United States (“HTSUS”). Our final decision is set forth below. FACTS: The merchandise at issue includes six (6) different sushi ginger products. The Shandong Yelin Foodstuff Co., Ltd. sushi ginger products include two varieties: Product Number GAR7613 and Product No. GAR7713. The Laiwu Yuyuan Foods Co., Ltd. Sushi ginger varieties include Product Numbers: GAR7112,…
967015 · 2005-01-25 — Fruit and Herbs Preserved in Acetic Acid; Modification of NY J87437
On October 27, 2003, the National Commodity Specialist Division of Customs and Border Protection (CBP) in New York, issued ruling J87437 which contained the classification under the Harmonized Tariff Schedule of the United States (HTSUS) of two articles. The articles were identified using your product item number. According to NY J87437, Item # OV-204296A contained strawberries and rosemary in canola oil and was classified in subheading 2103.90.8000, HTSUS, which provides for mixed condiments and mixed seasonings … other. The other article, Item # OV-204296B contains cranberries, rosemary,…
967055 · 2004-06-14 — Fruits and Vegetables in Vinegar
S.A.), Inc., in which you requested a ruling on the classification under the Harmonized Tariff Schedule of the United States (HTSUS), of several products which are essentially bottles of fruit and vegetables with distilled white vinegar with other ingredients. Your letter was forwarded to this office for response. You also provided samples of the products which have been considered in preparing this response. FACTS: The goods in question consist of three versions of the basic product; which is a clear, tall (14 inches), thin (interior diameter approximately 2 inches) bottle, with a 1 inch…
959361 · 1997-04-17 — Request for Reconsideration of New York Ruling Letter (NYRL) A81694; Classification of Jalapeno Peppers Prepared by Salt and Acetic Acid
, requesting reconsideration of NYRL A81694, dated April 17, 1996, concerning the classification of jalapeno peppers prepared by salt and acetic acid under the Harmonized Tariff Schedule of the United States Annotated (HTSUSA). Further submissions were made on August 1, 1996 and October 9, 1996. FACTS: The merchandise is described as jalapeno peppers in various forms including halves, slivers, diced, and shells that have been cleaned of seeds, blanched in a 190 degree solution of acetic acid and hot water, and hot filled into a five gallon pail or poly bag. A brine solution of 2.45 percent…
956850 · 1996-03-22 — Classification of Jalapeno Peppers Prepared by Salt andAcetic Acid
FACTS: The merchandise is described as jalapeno peppers, which have been cut in half, cleaned of seeds, placed into a plastic-lined, 250-gallon box with a solution composed of water, 5 percent salt, and 1.4 percent acetic acid, chilled to 40 degrees Fahrenheit, and transported by refrigerator truck to customers in the United States. The peppers have not been prepared in any manner other than described (i.e., by soda solution, by lactic fermentation). The U.S. purchaser will process the vegetable in either of two ways. The peppers may be removed from the solution, dried, stuffed with meat,…
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