Collagen Sausage Casing for Pork Links from Japan
Edible collagen-based sausage casings designed for fresh pork sausage links, formed from hardened bovine collagen protein. These casings provide a natural-looking barrier that shrinks during cooking, and are classified under 3917.10.00 as artificial guts of hardened protein.
Duty Rate — Japan → Canada
PGA flags (1)Show detailsHide detailsHCConsumer Products SafetyMay be required
- HC
Consumer Products Safety · May be required · on some HTS numbers under this code
May require HC Consumer Products Safety depending on intended use (HC21) and Canadian product category (HC29, HC30, HC31, HC32, HC33, HC34, HC35, HC36, HC37); or intended use (HC22, HC23, HC24, HC26, HC27) and Canadian product category (HC37), and on the full 10-digit classification number (only some numbers under this code are listed). Matching criteria: Equal To 3917100010; Equal To 3917100020; Equal To 3917100090; Equal To 3917100010; Equal To 3917100020; Equal To 3917100090. Logic: MATCH IF (Valid HS Code) AND (Intended Use Code) AND (Valid Canadian Product Category).
CBSA Single Window matching criteria, unknown
Import Tips
• Confirm the casings are edible and meet Canadian Food Inspection Agency (CFIA) standards for food contact materials
• Keep records showing the casings are of hardened collagen protein, not cellulose, to support classification under 3917.10.00
• Declare the goods as sausage casings to avoid misclassification