Blenderized Wheat-Soy Maternal Supplement
Blenderized blend of wheat flour, soy grits, and minor oil for pregnant/lactating women nutrition, standardized at 82% wheat-soya base. Classified in HTS 1901.90.91.85 as a wheat-flour-soya food preparation for targeted supplementation. Distributed via health programs globally.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If blended with significant legume flours beyond soya
Broader legume blends fall under general 'other' provisions, while 1901.90.91.85 specifies wheat-soya only.
If High oil content from soy shifts to Chapter 15 vegetable oils/fats, not flour preparations.
If sold as ready-to-eat sweetened bars
Processed into sweet bakery products like bars moves to Chapter 19 heading 1905 for sweetened goods.
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Import Tips & Compliance
• Provide clinical trial or program documentation proving maternal use to support duty preference claims
• Ensure allergen labeling highlights soy content per FDA import rules
• Batch-test for aflatoxins, common in soy products, to expedite clearance
Related Products under HTS 1901.90.91.85
Wheat-Soy Protein Fortified Flour Blend
A nutritional blend of wheat flour and defatted soy flour designed for fortification programs, containing approximately 80% wheat flour and 20% soy flour. It falls under HTS 1901.90.91.85 as a wheat-flour-soya blend, a food preparation of flour not containing cocoa and not elsewhere specified. This blend is commonly used in emergency food aid to provide high-protein staples in developing regions.
USAID Wheat-Soy Blend (WSB) #2
Standardized USAID Wheat-Soy Blend #2, consisting of 80% wheat flour, 17% soy flour, and minor vitamins/minerals for child feeding programs. Classified under HTS 1901.90.91.85 as a specific wheat-flour-soya blend food preparation beyond simple flour milling. It's processed for nutritional enhancement and distributed in humanitarian aid.
Corn-Soy-Wheat Blend with Added Soy (CSW)
A multi-grain blend featuring wheat flour, corn meal, and soy flour primarily for supplementary feeding, but dominated by wheat-soya components. It qualifies under HTS 1901.90.91.85 due to its wheat-flour-soya blend nature, processed beyond Chapter 11 flours. Used in school lunch programs for protein enhancement.
Fortified Wheat-Soy Flour for Baking
Wheat flour blended with full-fat soy flour and vitamins for commercial baking in low-resource areas, typically 75% wheat and 25% soy. Falls under HTS 1901.90.91.85 as a prepared wheat-flour-soya blend not elsewhere specified. Ideal for producing high-protein breads and mixes.