Australian Sugar Syrup for Confectionery
A thick sugar syrup containing over 65% sugar by dry weight, imported from Australia under U.S. note 7 to chapter 17 which allows preferential TRQ entry for certain sugar-containing products. Classified in 2106.90.92.00 as a food preparation n.e.s.i. due to its high sugar content and specific quota provisions. Used primarily in baking and candy production.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If chemically pure cane/beet sugar syrup without additives
Pure sugar syrups without additional flavorings or preparations fall under Chapter 17 sugar headings.
If butter-containing compounds or fondants
Specific butter-based sugar preparations have dedicated subheadings outside note 7 provisions.
If classified primarily as sugar confectionery
Products principally sugar-based candies move to Chapter 17 rather than food preparations.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Verify origin certificate confirming Australian production to qualify for note 7 provisions
• Monitor TRQ usage through USDA reports as quantities are limited annually
• Include detailed sugar content analysis in documentation to confirm >65% dry weight
Related Products under HTS 2106.90.92.00
Thai Coconut Palm Sugar Paste
A paste made from coconut palm sap reduced to over 65% sugar content, entered under U.S. note 7 chapter 17 provisions for eligible countries. Falls under 2106.90.92.00 as a high-sugar food preparation not specifically covered elsewhere. Commonly used in Southeast Asian desserts and beverages.
Mauritian Cane Sugar Powder Blend
Powdered preparation from Mauritian cane sugar exceeding 65% dry weight sugar, entered pursuant to U.S. note 7 TRQ provisions. Classified 2106.90.92.00 as it represents a processed food preparation rather than raw sugar. Used in baking mixes and beverage sweeteners.
Fijian Golden Syrup Preparation
Golden syrup derived from cane sugar inversion process, over 65% sugar by dry weight, qualifying under U.S. note 7 for Fiji origin. HTS 2106.90.92.00 covers this as a distinct food preparation used in baking and desserts. Distinct from raw cane syrups due to processing.
Swaziland (Eswatini) Sugar Glaze Base
Concentrated sugar glaze preparation over 65% dry weight sugar from Swaziland, entered under chapter 17 note 7 provisions. Classified 2106.90.92.00 as a baking food preparation n.e.s.i. Used for donut glazing and pastry decoration.
Philippine Muscovado Sugar Spread
Spreadable muscovado sugar preparation exceeding 65% sugar content, eligible under U.S. note 7 for Philippine origin. HTS 2106.90.92.00 classification for this processed food spread used on toast and in cooking. Higher processing distinguishes from raw muscovado.