Grade 1 Red Spring Wheat for Pastry Flour - 12% Protein from Japan
Specialty low-protein red spring wheat selected for pastry and cookie flour production, Grade 1 quality with 12% protein max. Precisely matches HTS 1001.99.0010 for import statistics on low-protein spring varieties.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%
Import Tips
• Specify protein test method (wet chemistry or NIR calibration) in documentation
• Use ventilated containers for moisture control; target 14.5% max to maintain grade
• File entry under correct TRQ if Canadian origin to access preferential rates