![]() ![]() ![]() Once diluted, such products usually have the character of beverages of heading 22.02. Juices undergoing these and/or other processes remain classified in heading 20.09, provided these juices retain their natural balance of constituents.ħ. The addition of water to a fruit or vegetable juice, or addition to the concentrates of such juices of more water than is needed to reconstitute the original natural juice, excludes these products from consideration in heading 20.09. However, to be classified in heading 20.09, fruit and vegetable juices must approximate the composition and essential character of extracts of fresh, healthy, and ripe fruits and vegetables.ĥ. The addition of vitamins and orange-flavoured sachets to an orange juice, for example, does not exclude the latter from classification in heading 20.09, provided such additions are only in the amount that may reasonably be lost in the manufacturing processes, and do not disturb the natural balance of various elements in the juice.Ħ. Extracted juices may undergo numerous processes that include clarification, filtration, de-aeration, homogenization and sterilization. In other words, "Brix Value" approximates the percentage of water-soluble solids which, in most cases, reflects the amount of sugar present in the juice.ģ. In addition to being in the form of natural juice or a concentrate, products of heading 20.09 can also be dehydrated crystals or powder, provided the crystals or powders are almost entirely soluble in water.Ĥ. Products of heading 20.09 may contain sugar and other sweetening substances, anti-fermentation and standardizing agents, salt and spices (in the case of vegetable juices), and/or other substances to restore the original balance of ingredients. Note: "Brix Value," sometimes referred to as "Brixº," or "Degrees Brix" means the direct reading of degrees Brix obtained from a Brix hydrometer or a refractive index expressed in terms of percentage sucrose content obtained from a refractometer, at a temperature of 20☌, or corrected for 20☌, if the reading is made at a different temperature. ![]() The above thresholds are not necessarily prescribed by the beverage industry. These thresholds have been set by the Harmonized System in order to establish a reasonable cutoff point between single strength and concentrated juices. This threshold is set at 30 in the case of grape juice. "Juices, unfermented and not containing added spirit" of heading 20.09 are those that have an alcoholic strength not exceeding 0.5% by volume.Ģ. Juices having a Brix Value of over 20 are generally considered concentrates. Guidelines and General Information Definitionġ. For the purposes of this memorandum, the following definition applies: ![]() LegislationĢ0.09 Fruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter.Ģ1.06 Food preparations not elsewhere specified or included.Ģ2.02 Waters, including mineral waters and aerated waters, containing added sugar or other sweetening matter or flavoured, and other non-alcoholic beverages, not including fruit or vegetable juices of heading 20.09. This memorandum outlines the Canada Border Services Agency’s (CBSA) administrative policy for the classification of juice and juice concentrates of heading 20.09 of the Harmonized Commodity Description and Coding System. The editing revisions made in this memorandum do not affect or change any of the existing policies or procedures. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |