Grade 1 Red Spring Wheat (14.5% Protein)
High-protein red spring wheat classified as Grade 1 under Canadian standards, with protein content exceeding 13.9% by weight, primarily used for premium bread baking. It falls under HTS 1001.99.0018 due to its specific variety, grade, and elevated protein level distinguishing it from lower-protein wheats. This classification ensures accurate tariff application for import duties on this specialty grain.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If protein content is 13.9% or less
Lower protein red spring wheat shifts to HTS 1001.91 for durum wheat or other high-protein but under-threshold varieties.
If classified as dark northern spring wheat instead of red spring
Varietal differences like color and growing region (e.g., US Northern Plains) move it to other spring wheat subheadings.
If imported as wheat flour rather than whole grain
Milled or processed into flour changes classification from Chapter 10 grains to Chapter 11 products of milling.
Not sure which classification is right?
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Import Tips & Compliance
• Verify protein content via certified lab analysis (e.g
• NIR testing) and include certificates in documentation to match HTS 1001.99.00.18 criteria
• Provide official grading certificates from exporting country (e.g
• Canadian Grain Commission) to avoid reclassification to lower-protein codes
• Watch for common pitfalls like moisture content exceeding 14.5%, which could trigger quality disputes or quota restrictions
Related Products under HTS 1001.99.00.18
Premium CWRS Red Spring Wheat Grade 1 (14.2% Protein)
Canada Western Red Spring (CWRS) wheat at Grade 1 with 14.2% protein, optimized for strong gluten development in artisan breads and high-end milling. Classified under HTS 1001.99.0018 for its precise protein threshold and red spring designation. This supports its use in industrial baking where protein strength is critical.
High-Protein Red Spring Wheat USDA Grade 1 (15.1% Protein)
US-produced red spring wheat meeting USDA Grade 1 specs with 15.1% protein, favored for its baking strength and yield in commercial flour production. It precisely matches HTS 1001.99.00.18 due to exceeding the 13.9% protein limit for this subheading. Ideal for importers seeking consistent quality for food manufacturing.
Elite Red Spring Wheat for Baking (14.8% Protein, Grade 1)
Select Grade 1 red spring wheat bred for superior protein quality at 14.8%, used in premium yeast breads and baguettes. Falls under HTS 1001.99.00.18 for its high protein exceeding 13.9% and specific varietal traits. This classification reflects its premium status in the wheat market.
Canadian No.1 Red Spring Wheat (14.0% Protein)
Canadian No.1 equivalent to Grade 1 red spring wheat with exactly 14.0% protein, essential for high-gluten flour in pan breads. Classified in HTS 1001.99.00.18 based on protein exceeding 13.9% and spring planting cycle. Key for North American baking supply chains.