Other
Prepared foods obtained by the swelling or roasting of cereals or cereal products (for example, corn flakes); cereals (other than maize (corn)) in grain form or in the form of flakes or other worked grains (except flour, groats and meal), pre-cooked or otherwise prepared, not elsewhere specified or included. > Prepared foods obtained by the swelling or roasting of cereals or cereal products > Containing 25% or more by weight of wheat, over access commitment: > Other
Duty Rate (from China)
Products classified under Tariff item 1904.10.21.90
Buckwheat Roasted Groats
Roasted buckwheat groats (kasha) are hulled buckwheat grains that have been roasted to develop a nutty flavor, making them prepared beyond the groats of Chapter 11. They are ready for consumption as a cereal or side dish, falling under heading 19.04 as prepared foods obtained by roasting cereal grains.
1904.10.21Cornflakes
Cornflakes are made by cooking, drying, and flaking corn kernels, then roasting them to create crispy, ready-to-eat breakfast cereal. They are prepared foods obtained by the swelling and roasting of cereal grains, fitting heading 19.04.
1904.10.21Kix Corn Puffs Cereal
Kix-style corn puffs are small, spherical pieces of corn that have been puffed and roasted to create a crunchy breakfast cereal. They are prepared foods obtained by swelling and roasting corn, falling under heading 19.04.
1904.10.21Millet Puffed Grains
Puffed millet grains are proso millet that has been swollen and roasted, resulting in light, airy pieces suitable for cereal or snack use. They are prepared foods obtained by swelling and roasting cereal grains, fitting heading 19.04.
1904.10.21Oat Flakes Roasted Clusters
Roasted oat clusters are rolled oats that have been swelled and baked into loose clusters, providing a crunchy texture for granola-style eating. They are prepared foods obtained by roasting cereal grains, fitting heading 19.04.
1904.10.21Puffed Rice Cakes
Puffed rice cakes are compressed, swollen rice grains molded into thin discs and lightly roasted for snack consumption. They are prepared foods obtained by swelling and roasting rice, fitting heading 19.04.
1904.10.21Puffed Wheat Cereal
Puffed wheat cereal is made by gun-puffing whole wheat grains under high pressure and heat, resulting in light, expanded pieces ready for breakfast. It is a prepared food obtained by swelling and roasting wheat, fitting heading 19.04.
1904.10.21Rice Krispies Cereal
Rice Krispies are puffed rice cereal produced by swelling rice grains under heat and pressure, then toasted for crispiness, often consumed with milk. They are prepared foods obtained by swelling and roasting rice, fitting heading 19.04.
1904.10.21Roasted Amaranth Puffs
Roasted amaranth puffs are tiny amaranth grains that have been popped and roasted like mini popcorn, creating a protein-rich cereal. They are prepared foods obtained by swelling and roasting amaranth, fitting heading 19.04.
1904.10.21Sorghum Puffed Cereal
Puffed sorghum cereal involves swelling white sorghum grains and roasting them for gluten-free breakfast puffs. They are prepared foods obtained by swelling and roasting sorghum, fitting heading 19.04.
1904.10.21Spelt Puffed Flakes
Puffed spelt flakes are made from an ancient wheat variety that has been swelled and roasted into light cereal flakes. They are prepared foods obtained by swelling and roasting spelt, fitting heading 19.04.
1904.10.21Swollen Quinoa Puffs
Swollen quinoa puffs are puffed via heat extrusion and roasted, offering a gluten-free crispy snack from this pseudo-cereal grain. They are prepared foods obtained by swelling and roasting quinoa, fitting heading 19.04.
1904.10.21Toasted Corn Flakes
Toasted corn flakes undergo flaking followed by oven-roasting for enhanced flavor and crunch, often plain or lightly salted. They are prepared foods obtained by roasting corn, fitting heading 19.04.
1904.10.21Triticale Roasted Puffs
Roasted triticale puffs are hybrid wheat-rye grains that have been puffed and toasted for a high-fiber cereal. They are prepared foods obtained by swelling and roasting triticale, fitting heading 19.04.