SISTEMA GENERALIZADO DE PREFERENCIAS (SGP)

Transcription

1 DIRECCIÓN DE EXPORTACIONES SISTEMA GENERALIZADO DE PREFERENCIAS (SGP) PRODUCTOS ADMITIDOS POR LA UNIÓN EUROASÍATICA 01 Rusia, Bielorrusia, Kazajistán y Armenia

2 SECTION I LIVE ANIMALS; PRODUCTS OF ANIMAL ORIGIN Notes: 1. Any reference in this section to a particular animal's genus or species, unless otherwise stated, is also about the young animals of these genus or species. 2. In the Nomenclature the term "dehydrated" foods, unless otherwise specified, also means products subjected to dehydratation, evaporation or freezedrying. CHAPTER 01 LIVE ANIMALS Notes: 1. This chapter covers all live animals, except: a) fish, shellfish, molluscs and other water invertebrates of headings 0301, 0306, 0307 or 0308; b) germ cultures and other products of commodity item 3002; and c) animals of heading Live horses, asses, mules and hinnies: horses: purebred breeding animals pc other: slaughter pc other pc donkeys pc other: pc Live bovine animals: domestic cattle: purebred breeding animals: heifers (female cattle prior to first calving) pc of cow pc other pc other: of weight not exceeding 80 kg pc 5 of weight over 80 kg, but not more than 160 kg: slaughter pc other pc 5 of weight exceeding 160 kg, but not more than 300 kg:

3 slaughter pc other pc 5 of weight exceeding 300 kg: heifers (female cattle prior to first calving): slaughter pc other pc 5 of cow: slaughter pc other pc 5 other: slaughter pc other pc 5 buffaloes: purebred breeding animals pc other: domestic species pc other pc other: purebred breeding animals pc 0 other: domestic species pc other pc Live swine: pure bred breeding animals pc 0 other: weighing less than 50 kg domestic species pc other pc weighing 50 kg or more: domestic species: sows having farrowed at least once, of a weight of not less than 160 kg pc other pc other pc Live sheep and goats: sheep: pure bred breeding animals pc 0 other: lambs (up to a year old) pc other pc 5

4 goats: pure bred breeding animals pc other pc Live poultry, that is to say fowls of the species Gallus domesticus, ducks, geese, turkeys and guinea fowls: weighing not more than 185 g: fowls of the species Gallus domesticus grandparent and parent female chicks: laying stocks pc other pc 0 other: laying stocks pc other: pc turkeys pc ducks pc geese pc guinea fowl pc 0 other: fowls of the species Gallus domesticus pc other: ducks pc geese pc turkeys pc guinea fowls pc other live animals: mammals: primates: for scientificresearch purposes pc other pc whales, dolphins and porpoises (mammals of the order cetacea); manatees and dugongs (mammals of the order sirenia) for scientificresearch purposes pc other pc camels and other camelids animals (Camelidae): for science and research purposes pc other pc rabbits and hares: domestic rabbits:

5 for science and research purposes pc other pc other: for science and research purposes pc other pc other: for science and research purposes pc other: foxes pc polar foxes pc sable pc minks pc other pc reptiles (including snakes and turtles) for scientificresearch purposes pc other pc 5 birds: birds of prey for scientificresearch purpose pc other pc psittaciformes (including parrots, parakeets, macaws and cockatoos): for scientificresearch purpose pc other pc ostriches; emu (Dromaius novaehollandiae): for science and research purposes pc other pc other: pigeons pc other: for science and research purposes pc other pc 5 insects: bees: honey: uterus bees pc bee packages pc other pc 5 other: for science and research purposes pc other pc 5

6 other: for science and research purposes pc other pc other: animals for scientificresearch purposes pc other: pc 5

7 CHAPTER 02 MEAT AND EDIBLE MEAT OFFALS Notes: 1. This chapter excludes: a) products of headings or 0210, unfit or not suitable for use in food; b) animal guts, bladders or stomachs (heading 0504) or animal blood (headings 0511 or 3002); or c) animal fat, other than products of heading 0209 (Chapter 15). Additional notes: 1А. The terms mentioned below mean: a) "beef carcass" of subheadings and is the whole carcass of slaughtered animals after bleeding, gutting and skinning, which are imported with or without heads, with or without legs, including or excluding other unseparated byproducts. If carcasses are imported without heads, the latter must be separated from the carcass where there is occipitoatlantoid joint. While importing carcasses without legs, the latter should be cut off where there are the carpalmetacarpal or tarsalmetatarsal joints; "Carcase" shall include the front part of the carcase with all the bones and sticking, while neck and topribs shall consist of more than 10 pairs of ribs; b) "beef halfcarcass" of subheadings and is product produced due to resulting symmetrical cut of the whole carcass in the middle of each of neck, scapula, loin and croup vertebra and in the middle of breastbone and ischiopubic adhesion; "halfcarcass" should include front part of halfcarcass, including all bones and sticking, and neck and topribs shall consist of more than 10 ribs; c) "compensated quarters" of subheadings and are parts of carcass comprising: forequarter with all bones and sticking, including neck and toprib, cut off at the level of the tenth rib, and hindquarter with all bones, including hip and sirloin, cut off at the level of the third rib; forequarter with all bones and sticking, including neck and toprib, cut off at the level of the fifth rib, including entire flank and brisket and the hindquarter with all bones, including hip and sirloin, cut off at the eighth rib. Forequarters and hindquarters forming "compensated quarters" shall be imported at the same time and in equal amounts, and the total weight of forequarters must be equal to the total weight of hindquarters. There can be a certain difference in the weight of two parts of goods, but not more than 5% of the weight of the heavier part of goods (or forequarters or hindquarters); d) "unseparated forequarters" of subheadings and are front parts of carcass with all bones and sticking, including neck and toprib, which number is at least four pairs and ten pairs of ribs as a maximum (the first four pairs of ribs should be whole, the rest can be cleaved), with or without flank;

8 e) "separated forequarters" of subheadings and are front parts of halfcarcass with all bones and sticking, including neck and toprib, which number is at least four pairs and ten ribs as a maximum (the first four ribs must be whole, the rest can be cleaved), with or without flank; f) "unseparated hindquarters" of subheadings and are back parts of carcass with all bones, including hip and sirloin, and loin amounted to three pairs of whole or chopped ribs as a minimum, with or without knuckles, with or without flank; g) "separated hindquarters" of subheadings and are back parts of halfcarcass with all bones, including hip and sirloin, and loin amounted to three pairs of whole or chopped ribs as a minimum, with or without knuckles, with or without flank; h) 1. joint "shoulder" and "chuck" of subheading is rack of forequarter, including top chine of picnic, obtained from a forequarter with a minimum of four and maximum of ten ribs by cutting carcass along a straight line through cutpoint of the first rib to the first segment of brisket till bending point of skirt at the tenth rib; 2. joint "brisket" of subheading is the lower part of forequarter, including back and front part of brisket. 1B. Products, mentioned in additional note 1A (af) to this Chapter, can be presented both with and without vertebrae. 1C. While defining the number of the whole and chopped ribs in accordance with paragraph 1A those ribs, which are not separated from vertebrae shall be calculated. If there is no vertebrae, only whole and chopped ribs, which were bound with absent vertebrae shall be considered. 2А. The terms mentioned below mean: a) "carcass or halfcarcass" of subheadings and are sacrificed pigs as carcass of swines after bleeding and gutting, dehairing and removing hooves. Halfcarcass is made by cutting the whole carcass to neck, brisket, loin and sacral vertebra as well as through the brisket and ischiopubic adhesion. The whole carcass or halfcarcass could be with with or without heads, legs, kidneys, tiles and diaphragm. Halfcarcass could be with or without spinal chord, brain or tongue. Udder (lacteal glands) could be remained or removed from the whole carcass and halfcarcass of breeding sows; b) "ham" of subheading , back (tail) part of halfcarcass and , including bones with or without leg, ham hock, skin and subcutaneous fat. Ham divides from the rest of carcass to the line which has the largest last loin vertebra; c) "ventral border" of subheadings , , and are anterior border of the halfcarcass without head, including bones with or without leg, shank, skin and subcutaneous fat. Anterior border divides from the rest of carcass to the line which has the largest fifth loin vertebra. The upper part of the front edge including or not blade bone with muscles (neck piece in flesh) or neck piece of salty bacon

9 side is considered as cut pork loin if it separates from the low (abdominal) piece of anterior border by cutting the largest part to the line under the spine bone; d) "shoulder" (regular pork shoulder) of subheadings , and are the lower part of the front edge, with or without blade bone with muscles including bones, with or without leg, shank, skin and subcutaneous fat. Shoulder bone with muscles, imported separately belongs to this subheadings as a piece of regular pork shoulder; e) "pork loin" of subheadings , , and are the higher piece of halfcarcass of first neck bone to tail vertebra including bones with or without undercut, shoulder bone, subcutaneous fat, skin. Loin separates from the lower piece of halfcarcass by cutting to the line which goes under the spinal bone. f) "brisket" of subheadings , , and are the lower part of halfcarcass is situated between ham and regular pork shoulder is commonly known as "streaky" (brisket part of bacon side) with or without bones but certainly with skin and subcutaneous fat; g) "bacon side" of subheadings is pork halfcarcass without head, jowl, sideburns, legs, kidney fat, kidneys, undercut, shoulder bone, brisket, spine bone, haunch bone and diaphragm; h) "spenser" of subheadings is bacon side without hock boned or boneless; i) "3/4 part of pork hip" of subheading is bacon side without anterior border, boned or boneless; j) "belly side" of subheading is bacon side without ham and anterior border, boned or boneless. This subheading includes the cut of belly side as well, containing tissues of loin and brisket in proportion to their natural content in belly side as a whole. 2B. Cut parts, mentioned in 2A (e) paragraph have the same subheadings only in the case if they contain skin and subcutaneous fat. If cuts which related to subheadings , , , , and are made form bacon side without bones, mentioned in 2A(j) paragraph, lines of cutting should go by lines according to 2A (b, v, g) paragraph; anyway these cuts or parts should be with bones. 2C and subheadings should include heads or half of heads of domestic pigs with removed or remained brain jowl or tongue or only parts. Head separates from other part of halfcarcass by the following means: by straight cut parallel to scull; or by cutting parallel to scull till eye level and further to the anterior part so as to leave jowl, fixed to the halfcarcass. Jowls, snouts of a pig, ears and meat near to backside of head are the parts of head. However, boneless meat of anterior border presented by one cut (jowl, whiskers or jowl and whiskers together) is related to subheading of , , or in relation to specific conditions.

10 2D. "Subcutaneous pig fat" of subheadings and means accumulating and relating fat tissues under the skin. Regardless the parts of carcass from which it was obtained, anyway the mass of fat tissues should be higher than mass of skin. This subheadings include subcutaneous pig fat as well which is removed from skin. 2E. In Subheadings , , and products in which the ratio of water/protein in meat is equal to less than 208 (protein = nitrogen content x 6.25) are considered as "dried or smoked". 3А. The following terms used in the goods item 0204 mean: a) "carcass", included in headings , , , and subheadings and are the whole carcass of slaughtered animals after bleeding, gutting and skinning, imported with or without head, legs and other uncut subproducts. If carcasse is imported without head, the last should be separated from carcasse in atlantooccipital joint section. While importing carcasse without legs, last should be chop off in carpometacarpal or tarsometatarsal joint section; b) "halfcarcasse" of headings , , , and subheadings и is product, made in the result of symmetric cutting of the whole carcasse in the middle of each neck, brisket, lumbar and sacral vertebrae and through the middle of the brisket and ischiopubic symphysis; v) "forequarters of short cut" of subheadings , , and is an anterior part with or without brisket with all bones and shoulder, shank, lean and shoulderspinal part, chopped at a right angle to the spine and containing from 5 to 7 pairs of whole or chopped ribs; g) "forequarter of short cut" of subheadings , , and is an anterior part of halfcarcasse with or without brisket will al bones, shoulder, shank, lean and shoulderspinal part, chopped at a right angle to the spine and containing from 5 to 7 pairs of whole or chopped ribs; d) spinal chines and/or kidneys parts of subheadings , , and remained part of carcasse after removing legs and short front quarters of carcass with or without kidneys; while removing from the kidneys parts spinal chines should have minimum 5 loin vertebra; kidneys parts after cutting from chines should have minimum 5 pairs of whole or chopped ribs; e) spinal chine and/or kidneys part of subheadings , , and remained part of halfcarcass after removing legs and short front quarters of carcass with or without kidneys; while removing from kidneys parts spinal chine should has minimum 5 loin vertebra; kidneys parts after cutting from chines should have minimum 5 whole or chopped ribs;

11 j) "legs" of subheadings , , and the rear of carcass with bones and rare shanks, chopped at a right angle to the spine on sixth level of spinal loin vertebra under the iliac bone or at forth level of croup vertebra through iliac bone to the ischiopubic symphysis; z) "leg" of subheadings , , and the rear of the halfcarcasses, including all bones and rear shank chopped at a right angle to the spine on sixth level of spinal loin vertebra under the iliac bone or at forth level of croup vertebra through iliac bone to the ischiopubic symphysis; 3B. While defining the number of the whole and chopped ribs in accordance with 3A paragraph including only ribs, fitted to the spine. 4. The terms mentioned below mean: a) "boneless parts of the carcass" of subheadings , , , , , , , и parts, including all bones. Parts of the carcass, mentioned in (a) paragraph but partially deboned, include in the subheadings , , , , , , , or ; b) "parts" of subheadings , , , , , , , and are parts of domestic birds carcass, produced by cutting through the brisket and spine. v) "quarters of carcass" of subheadings , , , , , , , and leg or brisket quarters, produced by cutting quarters; g) "the whole wings with or without thin tip" of subheadings , , , , , , и are the parts of carcass, consisting of shoulder, spoke and elbow bones with muscles. Thin tip, including carpal bone could be removed. Juncture should be separated by joints; d) "briskets" of subheadings , , , , , , , and are the parts of carcass consisting of briskets and ribs from both sides with muscles; e) "legs" of subheadings , , , , , and parts of carcass, consisting of hip, tibia and fibula with surrounding muscles. Junctures should be separated by joints; j) "turkeys shanks" of subheadings and cuts of turkeys consisting of tibia and fibula with surrounding muscles. Junctures should be separated by joints;

12 z) "turkeys legs without shank" of subheadings and cuts of turkeys consisting of thighbone with surrounding muscles or consisting of hip, tibia and fibula with surrounding muscles. Junctures should be separated by joints; i) " paletots" of subheadings , , and carcass, plucked and completely eviscerated, without head and hocks feet after removing skeleton bones (breastbone, ribs, spine and sacrum) but with preserving the femurs, tibia, and humerus. 5. The amount of fees for the blend of this group should be calculated as follows a) blends, where one of the components is not less than 90 wt.%, has the rate of customs fee used for this component; b) other blends have the rate of customs duty of the component which give the highest fee. 6a. Flavoured meat without cooking heat is included in group 16. "Flavoured meat" meat without cooking heat with spices inside or on the whole product which should be clearly seen or tasted. 6b. The 0210 item goods, flavoured during the cooking are included into this item upon the condition that the spices added to the products don t change the general characteristics. 7. In subheadings the term "meat" and edible meat offal salty "brined" means that meat and edible meat offal are deeply and equally dipped with salt in all parts with the common salt content of 1.2 max% or more upon the condition that salting provides the longterm preservation. In subheading term "meat" edible meat offal salty and brined means meat and edible meat offal are deeply and equally dipped with salt in all parts with the common salt content of 1.2 max% or more. Additional notes of Eurasian Economic Union: 1. In Subheadings , , , , , , and including meat of cattle frozen with fixed tariff quota including license, issued by the competent authority. 2. sale, the commodity item 0203); a) term "trimmings " means small pieces of boneless meat with fat tissue nor more than 70% max, without skin, which are made during the meat cutting or meat boning and used in industry. This term doesn't cover smallpiece natural boneless meat semifinished product, suitable for direct human consumption after additional thermal conditioning; b) In Subheadings , , , , , , , , , , , , , , , , , , , , , , and including fresh, chilled or frozen pork, which has the established tariff quota, including license, issued by the competent authority.

13 3. In Subheadings , , , , and includes cattle meat, fresh or frozen which has the established tariff quota including license, issued by the competent authority. 4. In Subheadings , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , and includes meat and edible offal of domestic bird mentioned in the 0105 goods item, chilled or frozen which have established tariff quota, including the license, issued by the competent authority. 5. For the purposes of classification of goods in the subheadings , , , , , , , , , , , in the states, territories of which include into the customs territory of the Eurasian Economic Union, where the application of "Francoborder country of importation" term the importation country means customs territory of the Eurasian Economic Union 0201 Meat of bovine animals, fresh or chilled: carcases and halfcarcases:

14 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or highquality beef of a value (DAF of importing country) not less than euro per kg net weight 15 other: highquality beef other other cuts with bone in: "compensated" quarters: in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or , but not less than 1 euro per 1 kg highquality beef of a value (DAF of importing country) not less than euro per kg net weight 15 other: highquality beef other unseparated or separated forequarters: in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or , but not less than 1 euro per 1 kg highquality beef of a value (DAF of importing country) not less than euro per kg net weight 15 other: highquality beef other unseparated or separated hindquarters: in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or , but not less than 1 euro per 1 kg 15

15 highquality beef of a value (DAF of importing country) not less than euro per kg net weight 15 other: highquality beef other other: in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or , but not less than 1 euro per 1 kg highquality beef of a value (DAF of importing country) not less than euro per kg net weight 15 other: highquality beef other boneless: in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or , but not less than 1 euro per 1 kg highquality beef of a value (DAF of importing country) not less than euro per kg net weight 15 other: highquality beef other 0202 Meat of bovine animals, frozen: carcases and halfcarcases: in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or highquality beef of a value (DAF of importing country) not less than euro per kg net weight other: 50, but not less than 1 euro per 1 kg 15 15

16 highquality beef other 50, but not less than 1 euro per 1 kg other cuts with bone in: "compensated" quarters: in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or highquality beef of a value (DAF of importing country) not less than euro per kg net weight 15 other: highquality beef other unseparated or separated forequarters: in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or , but not less than 1 euro per 1 kg highquality beef of a value (DAF of importing country) not less than euro per kg net weight 15 other: highquality beef other unseparated or separated hindquarters: in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or , but not less than 1 euro per 1 kg highquality beef of a value (DAF of importing country) not less than euro per kg net weight 15 other: highquality beef other 50, but not less than 1 euro per 1 kg other:

17 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or highquality beef of a value (DAF of importing country) not less than euro per kg net weight 15 other: highquality beef other boneless: forequarters, whole or cut into a maximum of five pieces, each quarter being in a single block; "compensated" quarters in two blocks, one of which contains the forequarter, whole or cut into a maximum of five pieces, and the other, the hindquarter, excluding the tenderloin, in one piece: in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or , but not less than 1 euro per 1 kg highquality beef of a value (DAF of importing country) not less than euro per kg net weight 15 other: highquality beef other crop, chuck and blade, and brisket cuts: in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or , but not less than 1 euro per 1 kg highquality beef of a value (DAF of importing country) not less than euro per kg net weight 15 other: highquality beef other 50, but not less than 1 euro per 1 kg

18 other: in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading or highquality beef of a value (DAF of importing country) not less than euro per kg net weight 15 other: highquality beef other 0203 Meat of swine, fresh, chilled, or frozen: fresh or chilled: carcases and halfcarcases: of domestic swine: according to the order, described in the Additional Note 2 of the Customs Union (CU) 50, but not less than 1 euro per 1 kg other other: according to the order, described in the Additional Note 2 of the Customs Union (CU) other hams, shoulders, and cuts thereof, with bone in: of domestic swine: hams and cuts thereof: according to the order, described in the Additional Note 2 of the Customs Union (CU) other shoulders and cuts thereof: according to the order, described in the Additional Note 2 of the Customs Union (CU) other other:

19 according to the order, described in the Additional Note 2 of the Customs Union (CU) other other: of domestic swine: fore ends and cuts thereof: according to the order, described in the Additional Note 2 of the Customs Union (CU) other loins and cuts thereof, with bone in: according to the order, described in the Additional Note 2 of the Customs Union (CU) other bellies (streaky) and cuts thereof: according to the order, described in the Additional Note 2 of the Customs Union (CU) other 65 other: boneless: according to the order, described in the Additional Note 2 of the Customs Union (CU) other other: according to the order, described in the Additional Note 2 of the Customs Union (CU) other other: according to the order, described in the Additional Note 2 of the Customs Union (CU) other 65 frozen: carcases and halfcarcases: of domestic swine:

20 according to the order, described in the Additional Note 2 of the Customs Union (CU) other other: according to the order, described in the Additional Note 2 of the Customs Union (CU) other hams, shoulders, and cuts thereof, with bone in: of domestic swine: hams and cuts thereof: according to the order, described in the Additional Note 2 of the Customs Union (CU) other shoulders and cuts thereof: according to the order, described in the Additional Note 2 of the Customs Union (CU) other other: according to the order, described in the Additional Note 2 of the Customs Union (CU) other other: of domestic swine: fore ends and cuts thereof: according to the order, described in the Additional Note 2 of the Customs Union (CU) other loins and cuts thereof, with bone in: according to the order, described in the Additional Note 2 of the Customs Union (CU) other bellies (streaky) and cuts thereof:

21 according to the order, described in the Additional Note 2 of the Customs Union (CU) other 65 other: boneless: according to the order, described in the Additional Note 2 of the Customs Union (CU) trimming 0 other: trimming other: other: according to the order, described in the Additional Note 2 of the Customs Union (CU) other other: according to the order, described in the Additional Note 2 of the Customs Union (CU) trimming 0 other: trimming other Meat of sheep or goats, fresh, chilled or frozen carcases and halfcarcases of lamb, fresh or chilled other meat of sheep, fresh or chilled: carcases and halfcarcases: other cuts with bone in: short forequarters chines and/or best ends legs other 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg

22 boneless carcases and halfcarcases of lamb, frozen other meat of sheep, frozen: carcases and halfcarcases: other cuts with bone in: short forequarters chines and/or best ends legs other boneless: of lamb other meat of goats: fresh or chilled: carcases and halfcarcases short forequarters chines and/or best ends legs other: cuts with bone in boneless cuts frozen: carcases and halfcarcases: short forequarters 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg

23 chines and/or best ends legs other: cuts with bone in boneless cuts Meat of horses, asses, mules or hinnies, fresh, chilled or frozen: fresh or chilled frozen 0206 Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen: 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg of bovine animals, fresh or chilled for the manufacture of pharmaceutical products 0 other: thick skirt and thin skirt 16,7, but not less than 0,167 euro per 1 kg other of bovine animals, frozen: tongues 16,7, but not less than 0,167 euro per 1 kg 0,6 euro per 1 kg livers: for the manufacture of pharmaceutical products other 12,5, but not less than 0,13 euro per 1 kg other: for the manufacture of pharmaceutical products 5 other: thick skirt or thin skirt 12,5, but not less than 0,13 euro per 1 kg

24 other 12,5, but not less than 0,13 euro per 1 kg of swine, fresh or chilled: livers: for the manufacture of pharmaceutical products other 16,7, but not less than 0,167 euro per 1 kg other: for the manufacture of pharmaceutical products other 16,7, but not less than 0,167 euro per 1 kg of swine, frozen: livers: for the manufacture of pharmaceutical products other 0,15 euro per 1 kg other: for the manufacture of pharmaceutical products 5 other: domestic pigs other 12,5, but not less than 0,13 euro per 1 kg 0,15 euro per 1 kg Subheading is excluded since September 1, 2013 decision of the Board of Eurasian Economic Commission dated June 25, 2013 N other, fresh or chilled: for the manufacture of pharmaceutical products 5 other: of horses, asses, mules and hinnies of sheep and goats 0,15 euro per 1 kg 0,15 euro per 1 kg other, frozen: for the manufacture of pharmaceutical products 5

25 other: of horses, asses, mules and hinnies of sheep and goats 0207 Meat and edible offal, of the poultry of heading 0105, fresh, chilled or frozen. of fowls of the species Gallus domesticus: not cut in pieces, fresh or chilled: plucked and gutted, with heads and feet, known as "83% chickens": according to the order, described in the other plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70% chickens": according to the order, described in the other plucked and drawn, without heads and feet and without necks, hearts, livers, and gizzards, known as "65% chickens", or otherwise presented: according to the order, described in the other not cut in pieces, frozen: plucked and drawn, without heads and feet but with necks, hearts, livers, and gizzards, known as "70% chickens": according to the order, described in the 0,15 euro per 1 kg 0,15 euro per 1 kg

26 other plucked and drawn, without heads and feet and without necks, hearts, livers, and gizzards, known as "65% chickens" or otherwise presented: according to the order, described in the other cuts and offal, fresh or chilled: cuts: boneless: according to the order, described in the other with bone in: halves and quarters: according to the order, described in the other whole wings, with or without tips: according to the order, described in the other backs, necks, backs with necks attached, rumps and wing tips: according to the order, described in the other breasts and cuts thereof:

27 according to the order, described in the other legs and cuts thereof: according to the order, described in the other other: according to the order, described in the other offal: livers: according to the order, described in the other other: according to the order, described in the other cuts and offal, frozen cuts: boneless: according to the order, described in the other 80 with bone in: halves and quarters:

28 according to the order, described in the other whole wings, with or without tips: according to the order, described in the other backs, necks, backs with necks attached, rumps and wing tips: according to the order, described in the other breasts and cuts thereof: according to the order, described in the other legs and cuts thereof: according to the order, described in the other other: according to the order, described in the other offal: livers: according to the order, described in the

29 other other: according to the order, described in the other 80 of turkeys: not cut in pieces, fresh or chilled: plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "80% turkeys": according to the order, described in the other plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 73 % turkeys, or otherwise presented according to the order, described in the other not cut in pieces, frozen: plucked and drawn without heads and feet, but with necks, hearts, livers and gizzards, known as "80% turkeys": according to the order, described in the other plucked and drawn, without heads and feet and without necks, hearts, livers, and gizzards, known as "73% turkeys" or otherwise presented: according to the order, described in the

30 other cuts and offal, fresh or chilled: cuts: boneless: according to the order, described in the other with bone in: halves and quarters: according to the order, described in the other whole wings, with or without tips: according to the order, described in the other backs, necks, backs with necks attached, rumps and wing tips: according to the order, described in the other breasts and cuts thereof: according to the order, described in the other legs and cuts thereof: drumsticks and cuts of drumsticks according to the order, described in the Additional Note 4 of the Customs Union (CU)

31 other other: according to the order, described in the Additional Note 4 of the Customs Union (CU) other other: according to the order, described in the other offal: livers: according to the order, described in the other other: according to the order, described in the other cuts and offal, frozen: cuts: boneless: according to the order, described in the other 80 with bone in: halves and quarters: according to the order, described in the other

32 whole wings, with or without tips: according to the order, described in the other backs, necks, backs with necks attached, rumps and wing tips: according to the order, described in the other breasts and cuts thereof: according to the order, described in the other legs and cuts thereof: drumsticks and cuts thereof: according to the order, described in the Additional Note 4 of the Customs Union (CU) other other: according to the order, described in the Additional Note 4 of the Customs Union (CU) other other: according to the order, described in the other offal: livers:

33 according to the order, described in the other other: according to the order, described in the other Ducks: not divided into pieces, fresh or chilled: picked, bleeding, without guts but not eviscerated with head and shank, respresented as 85% ducks: according to the order, described in the other picked and eviscerated, without head, shank, neck, heart, liver and gizzard, represented as 70% turkey's carcass: according to the order, described in the other picked and eviscerated, without head, shank, neck, heart, liver and gizzard, represented as 63% turkey's carcass or in any other dressing: according to the order, described in the other not divided into pieces, frozen:

34 picked and eviscerated, without head, shank, neck, heart, liver and gizzard, represented as 70% turkey's carcass: according to the order, described in the other picked and eviscerated, without head, shank, neck, heart, liver and gizzard, represented as 63% turkey's carcass or in any other dressing: according to the order, described in the other fatty liver, fresh or chilled: according to the order, described in the other other, fresh or chilled: parts of carcass: boned meat: according to the order, described in the other boneless meat: halves or quarters: according to the order, described in the other wing with or without wing tip:

35 according to the order, described in the other backs, necks, backs and necks, rump and wing tips: according to the order, described in the other breasts and parts: according to the order, described in the other legs and pieces: according to the order, described in the other палетоты: according to the order, described in the other other: according to the order, described in the other byproducts: liver, except fatty liver: according to the order, described in the

36 other other: according to the order, described in the other other, frozen: parts of carcass: boned meat: according to the order, described in the other boneless meat: halves or quarters: according to the order, described in the other wing with or without wing tip: according to the order, described in the other backs, necks, backs and necks, rump and wing tips: according to the order, described in the other breasts and parts: according to the order, described in the

37 other legs and pieces: according to the order, described in the other палетоты: according to the order, described in the other other: according to the order, described in the other byproducts: liver: fatty liver: according to the order, described in the other other: according to the order, described in the other other: according to the order, described in the other of goose:

38 not divided into pieces, fresh or chilled: picked and eviscerated, without head, shank, neck, heart, liver and gizzard, represented as 82% goose: according to the order, described in the other picked and eviscerated, with/without head, shank, heart and gizzard, represented as 75% goose carcass or in any other dressing: according to the order, described in the other not divided into pieces, frozen: picked and eviscerated, without head, shank, neck, heart, liver and gizzard, represented as 82% goose: according to the order, described in the other picked and eviscerated, with/without head, shank, heart and gizzard, represented as 75% tgoose carcass or in any other dressing: according to the order, described in the other fatty liver, fresh or chilled: according to the order, described in the other other, fresh or chilled: