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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not specifically red spring variety
Other wheat types without the red spring designation go to residual 'other' categories.
If pelleted for animal feed
Pelletized grain products are classified under Chapter 11 cereal preparations.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Include Federal Grain Inspection Service (FGIS) certificates for grade and protein to facilitate CBP review
• Monitor TRQ allocations under wheat import quotas to avoid over-quota duty spikes
• Label shipments clearly with variety and protein to sidestep misclassification as common wheat under 1001.90
Related Products under HTS 1001.99.00.18
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.
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.
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.