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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If maple syrup or artificial substitutes
Even cane-based syrups resembling maple go to specific syrup headings.
If condiment or sauce preparations
Culinary use as sauce base shifts to Chapter 21 condiments.
If pure cane/beet syrup without note 7 eligibility
Non-quota syrups classified separately from TRQ preparations.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Track Fiji's specific TRQ allocation under note 7 throughout import season
• Label clearly as 'food preparation' not 'sugar syrup' to avoid reclassification
• Maintain records showing manufacturing process confirming preparation status
Related Products under HTS 2106.90.92.00
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.
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.
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.