Fijian Coconut Sugar Glaze
Pourable glaze blending Fijian coconut sugar with palm nectar, for dessert applications. Qualifies for HTS 2106.90.95.00 as nesoi prep >10% sugar dry weight, entered per U.S. note 8 chapter 17 for Pacific island sugar specialties.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If liquid cane sugar syrup form
Molasses-like sugars go to chapter 17 if not solid prep.
If predominantly coconut fruit preserve
Fruit-based with sugar classifies chapter 20.
If marketed as dessert topping/sauce
Sauce preparations with sugar fall under mixed condiments.
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Import Tips & Compliance
• Source from Fijian producers listed in U.S. note 8 eligible origins
• Test for moisture content affecting dry sugar percentage calculation
Related Products under HTS 2106.90.95.00
Tahitian Vanilla Sugar Paste
Thick paste of cane sugar infused with Tahitian vanilla beans, used as baking base or topping. Enters under HTS 2106.90.95.00 as nesoi food prep with >10% sugar, pursuant to U.S. note 8 chapter 17 for quota-advantaged vanilla sugar products from Pacific origins.
New Zealand Rewarewa Honey Blend
Specialty honey from Rewarewa flowers blended for smooth texture, New Zealand origin. Under HTS 2106.90.95.00 for >10% sugar food preps described in U.S. note 8, chapter 17, supporting quota imports of unique varietal honeys.
Papua New Guinea Palm Sugar Paste
Traditional paste from PNG sago palm sugar, minimally processed for cooking. HTS 2106.90.95.00 applies as qualifying sugar prep (>10% dry) under U.S. note 8 provisions for regional products.
Australian Jarrah Honey Spread
Rich Jarrah bush honey creamed for spreading, Australian sourced. Enters 2106.90.95.00 per note 8 sugar quota.
Samoan Coconut Blossom Nectar
Reduced nectar from Samoan coconut flowers, sugar-dominant prep. 2106.90.95.00 via U.S. note 8.
Vanuatu Kava Sugar Mix
Sugar paste flavored with Vanuatu kava root. Note 8 qualifying prep.