CN code 2008 99 48 Tropical fruit

TARIC codes (10 digits): 4

Origin, preferential duty and next steps ›

Examples from the EU database of Binding Tariff Information (BTI). A ruling binds only its holder and many have expired — read them as guidance, not as a decision for your product.

• MANGO PULP PRESENTED IN AN 850G CAN. 95% MANGO PULP, 4.9% SUGAR, 0.1% CITRIC ACID FROM INFORMATION GIVEN BY APPLICANT THE PRODUCT IS NOT MADE FROM CONCENTRATE. IT IS NATURAL MANGO PULP:18 BRIX AND AFTER SUGAR ADDITION:23 BRIX

  2008 99 48 · IE 2018 · IEBTI18NT-14-7070

• 100% NATURAL MANGO PUREE. ORANGE COLOUR, HOMOGENOUS TEXTURE . PASTEURISED ..PACKED IN ASEPTIC BAG IN BOX OF A NET WEIGHT OF 20KG., CONTAINS NO SPIRIT. CONSIDERED TO CONTAINING ADDED SUGAR AS THE TARGET BRIX VALUE GIVEN IS MIN 14. INGREDIENT USED AS RAW MATERIAL FOR INDUSTRIAL USE IN THE PRODUCTION OF NECTARS, MARMALADES, JAMS, JELLIES ETC

  2008 99 48 · GB 2018 · GBBTI503871653

• 100% MANGO PUREE CONCENTRATE. OBTAINED FROM THE WATER EVAPORATION OF THE MANGOS NATURAL PULP. DOES NOT CONTAIN PRESERVATIVES.PACKAGED IN BOX WITH ASEPTIC BAG OF A NET WEIGHT 20 KG. CONTAINS NO SPIRIT. CONTAINS SUGAR OF A BRIX 27.5- 28.5 . INGREDIENT USED AS RAW MATERIAL OF INDUSTRIAL USE IN THE ELABORATION OF NECTARS, JAMS, JELLIES, BABY FOODAS, ICE CREAMS ETC.

  2008 99 48 · GB 2018 · GBBTI503871849

• MANGO PUREE. UNSWEETENED. PUREE IS DERIVED FROM TORAPURI (80%) AND ALPHONSO (20%) MANGOES OF THE GENUS MANGIFERA INDICA.. BRIX VALUE IS GIVEN AS 14.8. MANGO PUREE IS EXTRACTED BY SIEVING AND THEN HEATING THE BLEND UNDER ATMOSPHERIC PRESSURE IN A CLOSED SYSTEM FOLLOWED BY RAPID COOLING TO 30 DEG C OR LOWER. THIS IS DONE TO RENDER THE PRODUCT FREE FORM PATHOGENIC MICROORGANISMS AND NO WATER IS…

  2008 99 48 · GB 2013 · GB123192891

• 100% MANGO PULP. NO ADDED SPIRIT OR SUGAR. PASSED THROUGH A 1/32 INCH SIEVE. BRIX 22 - 24. PRODUCT IS PASTEURISED AT 90 TO 92 DEGREES CENTIGRADE AND HOT FILLED. USED AS A FOOD INGREDIENT.

  2008 99 48 · GB 2013 · GB123194395

• 100% MANGO PULP. NO ADDED SPIRIT OR SUGAR. PASSED THROUGH A 1/32 INCH SIEVE. MINIMUM BRIX 16. PRODUCT IS PASTEURISED AT 90 TO 92 DEGREES CENTIGRADE AND HOT FILLED.

  2008 99 48 · GB 2011 · GB121006247

• 100% MANGO PULP. NO ADDED SPIRIT OR SUGAR. PASSED THROUGH A 1/32 INS SIEVE. MINIMUM BRIX 16.

  2008 99 48 · GB 2010 · GB120207142

• SMALL PIECES OF DICED PAPAYA THAT HAS BEEN DEHYDRATED AND HAD SUGAR ADDED THROUGH A PROCESS WHEREBY PIECES OF FRUIT ARE SUBJECTED TO A PROLONGED SOAKING IN A CONCENTRATED SUGAR AND CITRIC ACID SYRUP THEN DRIED IN AN AIR TUNNEL FOR THREE DAYS. PIECES NO NOT EXCEED ONE CENTIMETER BY ONE CENTIMETER. FOR INCLUSION IN BREAKFAST CEREAL, FRUIT AND NUT MIXES AND THE LIKE. PACKAGED IN 4X5 KG NET HEAT…

  2008 99 48 · GB 2009 · GB118296557