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1704.90.64.00/Crystallized Ginger in Sugar/Canada

Crystallized Ginger in Sugar from Canada

Pieces of ginger coated and preserved in heavy sugar syrup then crystallized, resulting in over 65% dry weight sugar coating compliant with note 2. Enters under HTS 1704.90.64.00 when pursuant to additional U.S. note 7 quota limits for such confections. Sugar dominates as principal ingredient.

Duty Rate — Canada → United States

22.2%

Rate breakdown

9903.05.2910%Section 301 (forced labor) — additional 10% ad valorem on products of Canada
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Import Tips

• Prove sugar coating >65% via weight analysis; declare ginger origin for quota eligibility

• Pitfall: excess ginger shifts to chapter 9 preserved fruits

Crystallized Ginger in Sugar from Canada — Import Duty Rate | HTS 1704.90.64.00