Glacé Ginger Chunks from Japan

Large chunks of ginger root that have been glacéed by repeated immersion in sugar syrup until translucent and sugar-saturated. Classified under HTS 2006.00.30.00 for ginger root preserved by sugar in glacé form.

Duty Rate — Japan → United States

12.5%

Rate breakdown

9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%

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Import Tips

• Conduct Brix value testing to confirm high sugar content required for 'preserved by sugar' status

• Avoid common pitfalls by distinguishing from candied ginger not meeting drained/glacé/crystallized specs

• Include processing records showing sugar preservation method during customs entry