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HS code for extracts - meat

1603

1603 Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates

In the UK Trade Tariff’s list of everyday names, “extracts - meat” points to heading 1603: extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates. Check the description and the notes of the chapter before declaring: the right code depends on what the goods are made of and how they are used.

In the UK Global Tariff, 1603 covers 5 tariff lines and the duty is between 0% and 12%. 2 of them are duty-free.

The EU Combined Nomenclature divides 1603 into 2 tariff lines; the duty is between 0% and 12.8% (average 6.4%). 1 of them is duty-free.

In the Turkish Customs Tariff Schedule, 1603 covers 2 tariff lines and the duty is 54%.

Duty rates compared

UK Free – 12% Third-country duty 5 tariff lines · average 7.2% EU Free – 12.8% Third-country duty 2 tariff lines · average 6.4% Türkiye 54% Third-country duty 2 tariff lines USA Free – 8.5% General (MFN) 2 tariff lines · average 4.3% Canada Free – 3% Third-country duty 2 tariff lines · average 1.5% Mexico Free – 20% Third-country duty 2 tariff lines · average 10% Brazil 14.4% Third-country duty 1 tariff line Argentina 16% Third-country duty 4 tariff lines Peru Free Third-country duty 1 tariff line New Zealand Free – 5% Third-country duty 6 tariff lines · average 0.8% Japan 9.6% – 12% Third-country duty 2 tariff lines · average 10.8% Taiwan 17% Third-country duty 1 tariff line GCC 5% Third-country duty 2 tariff lines Switzerland Free Third-country duty 1 tariff line Norway Free Third-country duty 4 tariff lines · 2× specific or compound duty North Macedonia 15% Third-country duty 2 tariff lines Nigeria 20% Third-country duty 1 tariff line

See also

Questions and answers

What is the HS code for extracts - meat?

Extracts - meat are classified under 1603 (Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates) in the Harmonized System. National tariffs add more digits; see the lines on this page.