CWRS Red Spring Wheat Grade 2 - 12.5% Protein
Canadian Western Red Spring (CWRS) wheat, Grade 2, with 12.5% protein, suitable for high-volume baking and export markets. Classified under HTS 1001.99.0027 due to its red spring type, non-seed status, Grade 2 specs, and protein below 12.9%. Commonly imported for flour milling.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If higher protein content
Red spring wheat exceeding 12.9% protein moves to the adjacent protein bracket.
If dried and suitable for sowing
Dried wheat for seed purposes transfers to Chapter 7 as cereal grains prepared for sowing.
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Import Tips & Compliance
• Include Canadian Grain Commission inspection certificate alongside US Customs entry to validate grade and protein
• Monitor for dockage levels (≤2% for Grade 2) during customs inspection to prevent downgrading
• Schedule fumigation if shipping from regions with khapra beetle risks; declare varietal purity
Related Products under HTS 1001.99.00.27
Grade 2 Red Spring Wheat - 12.8% Protein
This is premium Grade 2 red spring wheat with a protein content of 12.8% by weight, harvested from the northern plains of the US or Canada. It falls under HTS 1001.99.0027 as it is durum wheat other than seed, specifically red spring variety at Grade 2 quality with protein not exceeding 12.9%. Ideal for milling into bread flour or export to food processors.
US Hard Red Spring Wheat Grade 2 - 12.7% Protein
Hard red spring wheat from US Northern Plains, Grade 2 USDA standards, 12.7% protein content for versatile baking applications. Fits HTS 1001.99.0027 as other wheat (non-durum seed), red spring, Grade 2, low protein range. Bulk imported for domestic milling.
Grade 2 Red Spring Wheat Bulk Cargo - 12.9% Protein
Bulk shipments of Grade 2 red spring wheat testing at 12.9% protein, sourced from prairie provinces or Dakotas. HTS 1001.99.0027 applies for its precise classification as low-protein red spring wheat other than seed or higher grades. Used primarily in commercial bread production.