Page 77 - Regional Comprehensive Economic Partnership (RCEP)

HS Code (HS 2012) Product- HS Code (HS 2012) Product-
Chapter Heading Subheading Product Description Specific Rule Chapter Heading Subheading Product Description Specific Rule
Rape, colza or mustard oil and fractions Sausages and similar products, of meat,
15.14 thereof, whether or not refined, but not CC 16.01 1601.00 meat offal or blood; food preparations based CC
chemically modified on these products
Other fixed vegetable fats and oils (including Other prepared or preserved meat, meat
15.15 jojoba oil) and their fractions, whether or not CC 16.02 offal or blood
refined, but not chemically modified 1602.10 - Homogenised preparations CC
Animal or vegetable fats and oils and their 1602.20 - Of liver of any animal CC
fractions, partly or wholly hydrogenated, - Of poultry of heading 01.05
15.16 inter-esterified, re-esterified or elaidinised, CC
whether or not refined, but not further 1602.31 -- Of turkeys CC or
prepared RVC40
Margarine; edible mixtures or preparations of 1602.32 -- Of fowls of the species Gallus domesticus CC
animal or vegetable fats or oils or of fractions 1602.39 -- Other CC
15.17 of different fats or oils of this Chapter, other CC or - Of swine
RVC40
than edible fats or oils or their fractions of 1602.41 -- Hams and cuts thereof CC
heading 15.16 1602.42 -- Shoulders and cuts thereof CC
Animal or vegetable fats and oils and their
fractions, boiled, oxidised, dehydrated, 1602.49 -- Other, including mixtures CC
sulphurised, blown, polymerised by heat in 1602.50 - Of bovine animals CC
vacuum or in inert gas or otherwise 1602.90 - Other, including preparations of blood of CC
chemically modified, excluding those of CC or any animal
15.18 1518.00
heading 15.16; inedible mixtures or RVC40 Extracts and juices of meat, fish or
preparations of animal or vegetable fats or 16.03 1603.00 crustaceans, molluscs or other aquatic CC or
oils or of fractions of different fats or oils of invertebrates RVC40
this Chapter, not elsewhere specified or Prepared or preserved fish; caviar and caviar
included 16.04 substitutes prepared from fish eggs
Glycerol, crude; glycerol waters and glycerol CC or - Fish, whole or in pieces, but not minced
15.20 1520.00
lyes RVC40 1604.11 -- Salmon CC
Vegetable waxes (other than triglycerides), 1604.12 -- Herrings CC
beeswax, other insect waxes and
15.21 CC 1604.13 -- Sardines, sardinella and brisling or sprats CC
spermaceti, whether or not refined or
coloured 1604.14 -- Tunas, skipjack and bonito (Sarda spp.) CC
Degras; residues resulting from the 1604.15 -- Mackerel CC
15.22 1522.00 treatment of fatty substances or animal or CC 1604.16 -- Anchovies CC
vegetable waxes 1604.17 -- Eels CC
SECTION IV
PREPARED FOODSTUFFS; BEVERAGES, SPIRITS AND VINEGAR; 1604.19 -- Other CC or
RVC40
TOBACCO AND MANUFACTURED TOBACCO SUBSTITUTES CC or
CHAPTER 16: PREPARATIONS OF MEAT, 1604.20 - Other prepared or preserved fish RVC40
OF FISH OR OF CRUSTACEANS, - Caviar and caviar substitutes
16
MOLLUSCS OR OTHER AQUATIC 1604.31 -- Caviar CC
INVERTEBRATES
1604.32 -- Caviar substitutes CC

16.05 Crustaceans, molluscs and other aquatic CC
invertebrates, prepared or preserved

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