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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If corn or rice predominates over wheat-soya
Non-wheat grain-soy blends fall under separate 'other blends' subheading, per hierarchy excluding wheat-flour-soya specifics.
If unfortified and sold as bulk grain meal mix
Minimally processed grain meals remain in Chapter 11, while fortified or blended for food prep moves to 1901.
If extruded or otherwise prepared beyond flour blending
Further processing like extrusion classifies as 'otherwise prepared' under 1904, per chapter note excluding Chapter 10/11 extents.
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Import Tips & Compliance
• Submit detailed ingredient breakdown to distinguish from pure corn-soy blends (1901.90.91.70) and confirm wheat-soya priority
• Comply with country-of-origin marking since multi-grain blends may trigger additional scrutiny
• Test for moisture content below 14% to avoid spoilage claims during customs hold
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.
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.
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.