Within access commitment
Cereal grains otherwise worked (for example, hulled, rolled, flaked, pearled, sliced or kibbled), except rice of heading 10.06; germ of cereals, whole, rolled, flaked or ground. > Rolled or flaked grains: > Germ of cereals, whole, rolled, flaked or ground > Of wheat: > Within access commitment
Duty Rate (from China)
Products classified under Tariff item 1104.30.11.00
Flaked Buckwheat Germ
Flaked buckwheat germ, prepared by flaking the germ of buckwheat grains. Under Chapter Note 2(A), germ of cereals, whole, rolled, flaked or ground, is always classified in heading 11.04, regardless of starch or ash content. This product is used as a gluten-free additive in baking and breakfast foods.
1104.30.11Flaked Corn Germ
Flaked corn germ, obtained by flaking the germ separated from maize kernels, retaining its natural oils and nutrients. Per Chapter Note 2(A), flaked germ of cereals is always classified in heading 11.04, irrespective of starch or ash content. This product is used in animal feed and as a nutritional supplement.
1104.30.11Ground Barley Germ
Ground barley germ, produced by grinding the germ of hulled barley into a fine powder. Chapter Note 2(A) specifies that ground germ of cereals is always classified in heading 11.04, bypassing the starch and ash tests. This product is rich in beta-glucans and used in health foods and brewing applications.
1104.30.11Ground Oat Germ Powder
Finely ground oat germ powder, derived from oat kernels and processed into a fine powder for use in smoothies and baking. Under Chapter Note 2(A), ground germ of cereals is always classified in heading 11.04, regardless of starch or ash content. This product is high in fiber and antioxidants.
1104.30.11Rolled Rice Germ
Rolled rice germ, prepared by rolling the germ extracted from rice polishing, high in vitamin E and stabilized for shelf life. Per Chapter Note 2(A), rolled germ of cereals is always classified in heading 11.04, regardless of starch or ash content. This product is used in health supplements and fortified foods.
1104.30.11Sorghum Grain Germ Whole
Whole sorghum grain germ, separated intact from grain sorghum (milo) without further processing. Chapter Note 2(A) states that germ of cereals, whole, is always classified in heading 11.04, regardless of starch or ash content. This product is used in animal feeds and as an ethanol byproduct.
1104.30.11Whole Rye Germ
Whole rye germ, separated intact from rye grains without further processing beyond extraction. Chapter Note 2(A) states that whole germ of cereals is always classified in heading 11.04, regardless of starch or ash content. This product is popular in rye bread formulations and dietary supplements.