Whole 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.
Import Duty Rates by Country of Origin
| Origin Country | MFN Tariff | Surtaxes | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | — | Free |
| 🇲🇽Mexico | Free | — | Free |
| 🇺🇸United States | Free | — | Free |
| 🇩🇪Germany | Free | — | Free |
| 🇯🇵Japan | Free | — | Free |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If the rye germ is not whole, rolled, flaked, or ground (e.g., processed into meal).
Heading 1104 includes germ in whole, rolled, flaked, or ground form; other forms fall under the 'other' subheading.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right tariff item — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Confirm the product is solely rye germ, not rye flour or rye bran
• Provide a processing description showing the germ is isolated intact
• Be aware that if the product is blended with other grains, it may fall under a different heading
Related Products under Tariff item 1104.30.11
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.
Flaked 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.
Ground 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.
Ground 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.
Rolled 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.
Sorghum 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.