prop · GG0322 · 1992-12-31 00:00:00 — Sugars, chemically pure, other than sucrose, lactose,maltose, glucose and fructose; sugar ethers and sugar , and their salts,other than products of heading No. 2937, 2938 or 2939: ex - Sorbose, its saltsand - Penicillins and their derivatives with a penicillanicacid structure; salts thereof Glands and other organs of organo-therapeutic uses, dried,whether or not powdered; extracts of glands or other organs or of theirsecretions for organo-therapeutic uses; heparin and its salts; other human oranimal substances prepared for therapeutic or prophylactic uses, not elsewherespecified or included; - Other: ex 90 ■ Heparin and its salts Casein, caseinates and other casein derivatives; caseinglues 1992/93:22Table II to Protocol A Rate of Dutv in % ad vol. or in Schilling per () Dextrinsand other nodified starches (for example, pregelatinised or esterifiedstarches); glues based on starches, or on dextrins or other modified starches: - Dextrins and other nodified starches; A - Starch ethersand : 2 - Other (90) 99 Preparedglues and other prepared adhesives, not elsewhere specified or included;products suitable for use as glues or adhesives, put up for retail sale asglues or adhesives, not exceeding a net weight of : - Products suitable for use as glues or adhesives, put up for retail sale as glues or adhesives, not exceeding a net weight of : ex 10 - With a basis of sodium silicate emulsion or forresin emulsions ex 99 - With a basis of sodium silicate emulsion or ofresin emulsions Enzymes;prepared enzynes not elsewhere specified or included; A - Prepared enzymes, containing 1 - With a content of milkfat of 1,or more by weight orwith content of milk proteins of 2,or more by weight or with a sugar contentof or more by weight, expressed as Invert sugar, or with a starch content of5% or nore by weight Prop.1992/93:22 Table II toProtocol A paté of Dutv in % ad vol. or in Schillingper ' Preparedbinders for foundry noulds or cores; chemical products and preparations of thechemical or allied Industries (including those consisting of mixtures ofnatural products) not elsewhere specified or included; residual products of thechemical or allied Industries, not elsewhere specified or included: - Prepared binders for foundry moulds or cores: ex B - Products of sorbitol cracking Petroleumresins, coumarone-indene resins, polyterpenes, polysulphides, polysulphones andother products specified in Note 3 to this Chapter, not elsewhere specified orincluded, in primary forms: - resins, coumarone, indene or coumarone-indene resins and poly terpenes: ex 10 - Adhesives with a basis of emulsions of thissubheading ex 90 - Adhesives with a basis of emulsions of thissubheading Naturalpolymers (for example, alginic acid) and modified natural polymers (forexample, hardened proteins, chemical derivatives of natural rubber), notelsewhere specified or included, in primary forms: ex 90 - Dextran ex 90 - Other than hardened proteins or chemical derivatives of natural rubber 1992/93:22 Table IH to ProtocolA TABLE III TO PROTOCOL A HS Heading liSj. of Dutv() Buttemilk, curdled milk and crean, yogurt, kephir andother femented or acidified nilk and cream, whether or not concentrated orcontaining added sugar or other sweetenlng nätter or flavoured or containingadded fruit, nuts or cocoa: Flavoured or containing added fruit, nuts or cocoa Flavoured or containing added fruit, nuts or cocoa Vegetables (uncooked or cooked by steaming or boiling inwater), frozen: - Sweet corn (mays var. Vegetablesprovisionally preserved (for example, by sulphur dioxide gas, in brine, insulphur water or in other preservative solutions), but unsuitable in that statefor immediate consumption: - Other vegetables; nixtures of vegetables: Sweet corn (mays var. In theevent of no reference being nade in this table to a variable component, Finlandreserves the right, where appropriate, to compensate for the differences in theprice of basic agricultural products by neans of a variable component. ve = variable component 1992/93:22Table III to ProtocolA Industrial nonocarboxylic fatty acids; acid oils fromrefining; industrial fatty alcohols: - Industrial monocarboxylic fatty acids; acid oils from refining: Other sugars, including chemically pure lactose, maltose,glucose and fructose, in solid form; sugar syrups not containing addedflavouring or colouring matter; artificial honey, whether or not mixed withnatural honey; caramel: -Other,including invert sugar; confectionery (including white chocolate), notcontaining cocoa Chocolate and other food preparations containing cocoa Malt extract; food preparations of flour, meal, starch ormalt extract, not containing cocoa powder or containing cocoa powder in aproportion by weight of less than , not elsewhere specified or included;food preparations of goods of headings Nos 0401 to 0404, not containing cocoapowder or containing cocoa powder in a proportion by weight of less tt}an ,not elsewhere specified or included; Preparations for infant use, put up for retail sale: Preparationsof goods of heading Nos 0401 to 0404 Hixes and doughs for the preparation of bakers' wares of heading No. Preparations of goods of heading Nos 0401 to 0404 Prop.1992/93:22 Table III to ProtocolA Rate of Dutv(i) -Preparationof goods of heading Nos 0401 to 0404 ve 0.50mk/kg+vc 1902 11 1902 19 1902 30 1902 40 Pasta, whether or not cooked or stuffed (with neat orother substances) or otherwise prepared, such as spaghetti, nacaroni, noodles,lasagne, gnocchi, ravioli, cannelloni; couscous, whether or not prepared: - Uncooked pasta, not stuffed or otherwise prepared: - Stuffed pasta, whether or not cooked or otherwise prepared: - Other than products containing nore than by weight of sausages, neat, meat offal, blood, fish, crustaceans, nolluscs or other aquatic invertebrates or any combination thereof 0.50mk/kg+vc 0.50mk/kg+vc ve ve 0.50mk/kg+vc Tapioca and substitutes therefor prepared from starch, inthe form of flakes, grains, pearls, siftings or ln similar forns Prepared foods obtained by the swelling or roasting ofcereals or cereal products (for example, corn flakes); cereals, other than naize(corn), in grain f om, precooked or otherwise prepared Bread, pastry, cakes, biscuits and other bakers' wares,whether or not containing cocoa; conmunion wafers, empty cachets of B kindsuitable för pharmaceutical use, sealingwafers, rice paper and similar products: 1992/93:22Table 111 to Protocol A Rate of Dutycz) 1905 20 1905 30 1905 40 -Gingerbreadand the like -Sweetbiscuits; waffles and wafers -Rusks,toasted bread and similar toasted products Gluten breadand unleavened bread (matzos) Other bread,not containing added honey, eggs, cheese or fruit, and containing by weight inthe dry matter state not more than of sugar and not more than of fat Communionwafers, empty cachets of a kind suitable for pharmaceutical use, sealingwafers, rice paper and similar products 0.4 5mk/kg+vc Vegetables,fruit, nuts and other edible parts of plants, prepared or preserved by vinegaror acetic acid: sweet corn (mays var. Othervegetables prepared or preserved otherwise than by vinegar or acetic acid,frozen: In the form of flour, meal orflakes - other vegetables and mixtures of vegetables: Sweet corn (mays var. Othervegetables prepared or preserved otherwise than by vinegar or acetic acid, notfrozen: - Inthe form of flour, meal or flakes - Sweet corn (mays var. 1992/93:22Table III to ProtocolA Fruit, nuts and other edible parts of plants, otherwiseprepared or preserved, whether or not containing added sugar or othersweetenlng nätter or spirit, not elsewherespecified or Included: Nuts, ground-nuts and other seeds, whether or not nlxed together: other,including nixtures: --- Preparationsbased on cereal seeds Other, including nixtures other than those of subheading 2008 19: --- Maize(corn) other than sweet corn saccharata), not containing added spirit orsugar ex 20 2101 30 Extracts, essences and concentrates, of coffee, tea or naté and preparations with a basis ofthese products or with a basis of coffee, tea or mate; roasted chicory andother roasted coffee substitutes, and extracts, essences and concentratesthereof: - Extracts, essences and concentrates, of coffee, and preparations with a basis of these extracts, essences or concentrates or with a basis of coffee; Preparations with a basis ofcoffee - Extracts, essences and concentrates, of tea or mate, and preparations with a basis of these extracts, essences or concentrates or with a basis of tea or mate: Preparations with a basis of tea or naté - Roasted chicory and other roasted coffee substitutes, and extracts, essences and concentrates thereof: Roasted coffee substitutes (excluding roasted chicory), and extracts, essences and concentrates thereof 1992/93:22Table III to Protocol A Rate of Dljtycz) 2103 10 2103 20 Yeasts (or Inactive); other singlecellnicro-organisms, dead (but not including vaccines of heading No. 3002); preparedbaking powders: - Inactive yeasts; other single-cell niero organisns, dead: Sauces and preparations therefor; nixed condiments andmixed seasonings; mustard flour and neal and prepared nustard: -Tomatoketchup and other tomato sauces - Other (excluding liquid mango chutney) Soups and broths and preparations therefor; horaogenizedcomposite food preparations; - Soups and broths and preparations therefor Ice cream and other edible ice, whether or not containingcocoa: -Ice creamcontaining fat 1 mk/kg+vc vo Food preparations not elsewhere specified or included: -Proteinconcentrates and textured protein substances - Other (excluding fat emulsions and similar preparations containing nore than by weight of milkfats and sugar syrups containing added flavouring or colouring matter) 1992/93:22Table 111 to Protocol A Rate of Dutvcz) Waters, including waters and aerated waters,containing added sugar or other sweetenlng matter or flavoured, and othernon-alcoholic beverages, not including fruit or vegetable juices of headingNo. Waters,including waters and aerated waters, containing added sugar or other sweetenlng matter or flavoured: Containingsugar (sucrose or invert sugar) --- Containingsugar (sucrose or invert and other wine of fresh grapes flavoured withplants or aromatic substances Undenatured ethyl alcohol of an alcoholic strength byvolume of less than vol; spirits, liqueurs and other spirituous beverages;compound alcoholic preparations of a kind used for the nanufacture ofbeverages: Liqueurs,bitters, punch and other similar spirituous beverages containing eggs or egg yolks and/or sugar (sucrose or invert sugar) 2905 43 2905 44 Acyclic alcohols and their halogenated, sulphonated,nitrated or nitrosated derivatives: D-glucitol(sorbitol) Prop.1992/93:22 Table III to ProtocolA Rate of Dutyci) Saturated acyclic monocarboxylic acids and theiranhydrides, halides, peroxides and peroxyacids; their halogenated, sulphonated,nitrated or nitrosated derivates: - Formic acid, its salts and : - Estersof formic acid; --- Esterswith mannitol or sorbitol - of acetic acid: ~ Other; --- Esterswith mannitol or sorbitol - Esterswith mannitol or sorbitol Unsaturated acyclic monocarboxylic acids, cyclicmono-carboxylic acids, their anhydrides, halides, peroxides and peroxyacids;their halogenated, sulphonated, nitrated or nitrosated derivatives: - Unsaturated acyclic nonocarboxylic acids, their anhydrides, halides, peroxides,peroxyacids and their derivatives; --- Esterswith nannitol or sorbitol Polycarboxylic acids, their anhydrides, halides, peroxidesand peroxyacids; their halogenated sulphonated, nitrated or nitrosatedderivatives: - Acyclic polycarboxylic acids, their anhydrides, halides, peroxides, peroxyacids and their derivatives: --- Itaconicacid, its salts and Carboxylicacids with additional oxygen function and their anhydrides, halides, peroxidesand peroxyacids; their halogenated, sulphonated, nitrated or nitrosatedderivatives: - Carboxylic acids with alcohol function but without otheroxygen function, their anhydrides, halides, peroxides. Prop.1992/93:22 Table III to Protocol A HS Heading No. 2918 11 2918 14 2918 15 2918 19 ex 90 ex 90 peroxyacids and their derivatives: Lactic acid,its salts and Salts andesters of citric acid --- Glycericacid, glycolic acid, saccharic acid, isosaccharic acid, heptasaccharic acid,their salts and Heterocydic conpounds with oxygen hetero-atom(s) only: Compounds containing an unfused furan ring (whether or. not hydrogenated) in the s-tructure: --- Anhydrousmannitol and sorbitol compounds, excluding maltol and isomaltol Anhydrousmannitol and sorbitol compounds, excluding maltol and isomaltol Sugars, chemically pure, other than sucrose, lactose,maltose, glucose and fructose; sugar ethers and sugar , and their salts,other than products of heading No. 2937, 2938 or 2939: - Sorbose, its salts and - Penicillins and their derivatives with a penicillanic acidstructure; salts thereof Glands and other organs for organo-therapeutie uses,dried, whether or not powdered; extracts of glands or other organs or of theirsecretions for organo-therapeutic uses; heparin and its salts; other human oranimal substances prepared for therapeutic or prophylactic uses, not elsewherespecified or included: 1992/93:22Table 111 to Protocol A HS Heading No. Other; - Heparin and its salts Casein, caseinates and other casein derivatives; caseinglues: - Caseinatesand other casein derivatives Dextrins and other modified starches (for example,pregelatinized or esterified starches); glues based on starches, or on dextrinsor other modified starches Prepared glues and other prepared adhesives, not elsewherespecified or included; products suitable for use as glues or adhesives, put upfor retail sale as glues or adhesives, not exceeding a net weight of : - Products suitable for use as glues or adhesives, put up for retail sale as glues or adhesives, not exceeding a net weight of : Witha basis of sodium silicate emulsion or of resin emulsions --- Witha basis of sodium silicate emulsion or of resin emulsions Enzymes; prepared enzymes not elsewhere specified orincluded: Finishing agents, dye to accelerate the dyeing orfixing of dyestuffs and other products and preparations (for example,dressings and Prop.1992/93:22 Table III to Protocol A HS Heading No. Rate of Dutycz) mordants),of a kind used in the textile, paper, leather or like Industries, not elsewherespecified or Included: With a basisof anylaceous substances Of a kind used in the textile or like idustries: --- Containing starch or products derived Of a kind used in the paper or like Industries: --- Containingstarch or products derived Of a kind used in the leather or like Industries: -Containing starch or products derived from starch Prepared binders for foundry moulds or cores; chemicalproducts and preparations of the chemical or allied Industries (including thoseconsisting of mixtures of natural products), not elsewhere specified orincluded; residual products of the chemical or allied Industries, not elsewherespecified or included; - Prepared binders for foundry noulds or cores: ~ Basedon synthetic resins -Sorbitolother than that of subheading 2905 44 --Crude calcium citrate - Productsof sorbitol cracking Petroleun resins, coumarone-indene resins, polyterpenes,polysulphides, polysulphones and other products specified in Note 3 to thisChapter, not elsewhere specified or included, in prinary forns: - Petroleun resins, counarone, indene or coumarone-indene resins and poly terpenes; Adhesives with a basis of resin emulsions Prop.1992/93:22 Table III to Protocol A HS Heading No. Rate ofDutv") Adhesives with a basis of resin emulsions Naturalpolymers (for example, alginic acid) and modified natural polymers (for examplehardened proteins, chemical derivatives of natural rubber), not elsewherespecified or included, in primary forms: other (excluding hardened proteins and chenical derivatives of natural rubber) Prop.1992/93:22 Table IV to Protocol A TABLE IV TOPROTOCOL A curdled milk and cream. kephir andother fermented or acidified milk and cream. notconcentrated or containing added sugar or other sweetenlng matter or flavouredor containing added fruit. nuts or cocoa: Containingadded fruit, nuts or --- Flavoured or containing cocoa Flavouredor containing cocoa -- Containing added fruit, nuts or VC + 0,50 VC Vegetables (uncooked or cooked bv steaming or boiling inwater). - Sweet corn {mays var; saccharata) vc BViriable conponcnt, nay be chinQed to fnternat Beasurcs. 1 ■Internal measures cont>ined wilh cquallzation fee, may be changed to avariable conponent. free■ No prfce conpcnsation measures applied but may be introduced.. Prop.1992/93:22 Table IV toProtocol A Vegetables provisionally preserved ffor example. bvsulphur dioxide oas, in brine. in sulphur water or in otherpreservative solutions). but unsuitable in that state for immediateconsumption: - Other vegetables; nixtures of vegetables; Sweet corn (mays var. Veaetable sans and extracts; pectic substances. pectinatesand pectates: aoar-aaar and other mucilaaes and thickeners. whether or notmodified. derived from vegetable products; Muciläges and thickeners, whether or not modified, derived from vegetable products: Mucilagesand thickeners, whether or not modified, derived from locust beans, locust bean seeds or guar seeds: Industrial monocarboxylic fattv acids; acid oils fromrefining; industrial fattv alcohols: - Industrial monocarboxylic fatty acids; acid oils from refining: 1992/93:22Table IV to ProtocolA Other sugars, including chemically pure lactose. maltose.alucose and fructose. in solid form; suaar svrups notcontaining added flavourina or colouring matter: artificial honev. whether ornot mixed with natural honev; caramel: -Other,Including invert sugar: --- Chemically pure maltose Suaar confectionerv fincluding white chocolatei. Chocolateand other food preparations containing cocoa: Cocoa powder,containing added sugar or other sweetenlng matter Otherpreparations in blocks or slabs weighing more than or in liquid, paste,powder, granular or other bulk form in containers or immediate packings, of a content exceeding : Ice creampowders and table cream powders Other,in blocks, slabs or bars; Ice creampowders and table cream powders 1992/93:22Table IV to Protocol A Malt extract; food preparations of flour. starch ormalt extract. not containing cocoa powder or con- tainingcocoa powder in a proportion by weight of less than . not elsewherespecified or included: food preparationsof goods of headings Nos. 0401 to 0404. not containing cocoa powder orcontaining cocoa powder in a proportion bv weioht of less than . notelsewhere specified or included: Preparations for infant use, put up Mixes and doughs for the prep aration of bakers' wares of heading No. Incontainers of a net content of not more than Pasta, whether or not cooked or stuffed (with meat orother substances) or otherwise prepared. such asspaghetti, macaroni. cannelloni; couscous.whether or not prepared: - Uncooked pasta, not stuffed or otherwise prepared: - Stuffed pasta, whether or not cooked or otherwise prepared: i + 0,20 i + 0,20 VC VC i + 0,20 1992/93:22Table IV to Protocol A Tapioca and substitutes therefor prepared from starch. inthe form of flakes. siftings or in similar forms Prepared foods obtained bv the swelling or roasting ofcereals or cereal products (for example. corn flakes); cereals. other thanmaize (corn). in orain form, pre-cooked or otherwise prepared; -Preparedfoods obtained by the swelling or roasting of cereals or cereal products 10.0 20.0 30.0 40.0 biscuits and other bakers' wares.whether or not containing cocoa: communion wafers. empty cachets of a kindsuitable for Pharmaceutical use. rice paper and similarproducts: -Gingerbreadand the like -Sweetbiscuits; waffles and wafers -Rusks,toasted bread and similar toasted products nuts and other edible parts of plants.prepared or preserved bv vineaar or acetic acid: -- Sweet corn (mays var. 1992/93:22Table IV to Protocol A HS heading No. Other veaetables prepared or preserved otherwise than bvvineaar or acetic acid. Preparations in the fom of flour, neal or flakes, based on potatoes - Other vegetables and nixtures of vegetables: Sweet corn (mays var. Other vegetables prepared or preserved otherwise than bvvinegar or acetic acid. - Preparations in the form of flour, meal or flakes, based on potatoes - Sweet corn (mays var. nuts and other edible parts of plants. otherwiseprepared or preserved. whether or not containing added suaar or othersweetenlng matter or spirit. not elsewhere specified or included: - Nuts, ground-nuts and other seeds, whether or not mixed together: Ground-nuts: Peanut butter essences and concentrates. tea ormate and preparations with a basis of these products or with a basis ofcoffee. tea or mate; roasted chicorv and other roasted coffee substitutes. essences and concentrates thereof; - Roasted chicory and other roasted coffee substitutes andextracts, essences and concentrates thereof 1992/93:22Table IV to ProtocolA Yeasts (or inactive); other single-cellmicro-organisms. dead (but not including vaccines of heading No. 30.02);prepared baking powders; Inactive yeasts; other single-cell nicro-organisms, dead; Yeasts for feeding animals Sauces and preparations therefor; mixed condiments andmixed seasonings mustard flour and meal and prepared mustard; -Tomatoketchup and other tomato sauces Soups and broths and preparations therefor: homoaenisedcomposite food preparations: Soups and broths and preparations therefor; In airtight containers; Meat broth --- Vegetable soups and broth, concentrated or not, containing neither meat norneat-extraets --- Fish soup (containing not less than by weight of fish) --- Containing neat or meat-extracts --- Fish soup (containing not less than by weight of fish) Prop.1992/93:22 Table IV toProtocolA Ice creamnd other edible ice. whether or not containing cocoa: VC + 1,70 VC Food preparations not elsewhere specified or included: Proteinconcentrates and textured protein substances Non-alcoholiccompound preparations on the basis of extracts of heading No. 13.02 for thenanufacture of beverages Preparations ofjuices of äpple or blackcurrant, for thenanufacture of beverages Preparations ofother juices, for the manufacture of beverages Sweets andchewing gum, not containing sugar Fat emulsions and similar prep arations containing more than by weight of milkfats Waters.including waters and aerated waters. containing added sugar or othersweetenlng matter or flavoured. and other non-alcoholic beverages. notincluding fruit or vegetable iuices of heading No. Prop.1992/93:22 Table IV toProtocolA and othet wine of fresh grapes flavoured withplants or aromatic substances Undenatured ethvl alcohol of an alcoholic strenath bvvolume of less than vol: spirits. liqueurs and other spirituous beverages: compoundalcoholic preparations of a kind used for the manufacture of beverages: - Liqueurs, containing eggs or egg yolks and/or sugar(sucrose or invert sugar) Acvdicalcohols and their halogenated. nitrated or nitrosatedderivatives: - Other polyhydric alcohols: D-glucitol (sorbitol) Saturated acyclic monocarboxvlic acids and theiranhvdrides. halides, peroxides and peroyyacids: their halogenated. sulphonated.nitrated or nitrosated derivatjves: Formic acid, its salts and : - Estersof formic acid; Estersof mannitol and of sorbitol of acetic acid; Estersof mannitol and of sorbitol Mono-, di- or trichloroacetic acids, their salts andesters; Estersof mannitol and of sorbitol Prop.1992/93:22 Table IV toProtocolA Propionic acid, its salts and : - Salts and of propionic acid: of nannitol and of sorbitol Butyrie acids, valeric acids, their salts and : - Salts and of butyrie and valeric acids: nannitol and of sorbitol Palnitic acid, stearic acid, their salts and ; - Salts and of palnitic and stearic acids: of nannitol and of sorbitol of mannitol and of sorbitol Unsaturatedacvdic monocarboxvlic acids. cvdic monocarboxvlic acids.