A) Chapter 02 was published to modify the import conditions for the following HS codes originating from all origins with the end uses “Samples for testing” and “Show or exhibition”.

02.01 – Meat of bovine animals, fresh or chilled.
02.02 – Meat of bovine animals, frozen.
02.03 – Meat of swine, fresh, chilled or frozen.
02.04 – Meat of sheep or goats, fresh, chilled or frozen.
02.05 – Meat of horses, asses, mules or hinnies, fresh, chilled or frozen.
02.06 – Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen.
02.07 – Meat and edible offal, of the poultry of heading No. 01.05, fresh, chilled or frozen.
02.08 – Other meat and edible meat offal, fresh, chilled or frozen.
02.09 – Pig fat, free of lean meat, and poultry fat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked.
02.10 – Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal.

This created a requirement version change for the same HS codes originating from all origins with the end use “Scientific use (Research)”.

B) Chapter 05 was published to modify the import conditions for the following HS codes originating from all origins with the end uses “Samples for testing” and “Show or exhibition”.

05.04.00 - Guts, bladders and stomachs of animals (other than fish), whole and pieces thereof, fresh, chilled, frozen, salted, in brine, dried or smoked.

This created a requirement version change for the same HS codes originating from all origins with the end use “Scientific use (Research)”.

C) Chapter 15 was published to modify the import conditions for the following HS codes originating from all origins with the end uses “Samples for testing” and “Show or exhibition”.

15.01.10.5391 – Pig lard.
15.01.90.5393 – Emu fat (raw).
15.01.90.5394 – Ostrich fat (raw).
15.01.90.5395 – Poultry fat - edible (raw).
15.01.90.5399 – Other fat.
15.02.10.5397 – Beef tallow, edible.
15.02.10.5398 – Mutton tallow, edible.
15.02.10.5399 – Other tallow, edible.
15.02.90.5395 – Beef - fatty tissue, raw, unprocessed, fresh or frozen.
15.02.90.5396 – Beef - fatty tissue, partially defatted, cooked, edible.
15.03.00.5404 – Rendered duck fat.
15.06.00.5405 – Horse fat.

This created a requirement version change for the same HS codes originating from all origins with the end use “Scientific use (Research)”.

D) Chapter 16 was published to modify the import conditions for the following HS codes originating from all origins with the end uses “Samples for testing” and “Show or exhibition”.

16.01.00 – Sausages and similar products, of meat, meat offal or blood; food preparations based on these products..
16.02 – Other prepared or preserved meat, meat offal or blood.
16.03.00.5544 – Beef - other processed.
16.03.00.5545 – Chicken - other processed.
16.03.00.5546 – Mature chicken - other processed.
16.03.00.5547 – Turkey - other processed.
16.03.00.5548 – Pork - other processed.

This created a requirement version change for the same HS codes originating from all origins with the end use “Scientific use (Research)”.

E) Chapter 19 was published to modify the import conditions for the following HS codes originating from all origins with the end uses “Samples for testing” and “Show or exhibition”.

19.01.20.7345 – Pizza with meat (uncooked).
19.01.20.7348 – Mixes and doughs containing more than 2% and less than 20% meat.
19.02.20.5594 – Containing pork - ready-to-eat, entrees dinners.
19.02.20.5595 – Containing pork - semi-prepared, entrees dinners.
19.02.20.5596 – Containing chicken - semi-prepared, entrees dinners.
19.02.20.5597 – Containing beef - semi-prepared, entrees dinners.
19.02.20.5598 – Containing beef - hermetically sealed, canned.
19.02.20.5599 – Containing beef - hermetically sealed, pouch.
19.02.20.5600 – Containing beef - ready-to-eat, entrees dinners.
19.02.20.5601 – Containing veal - semi-prepared, entrees dinners.
19.02.20.5602 – Containing veal - hermetically sealed, canned.
19.02.20.5603 – Containing veal - hermetically sealed, pouch.
19.02.20.5604 – Containing turkey - ready-to-eat, entrees dinners.
19.02.20.5605 – Containing turkey - semi-prepared, entrees dinners.
19.02.20.5606 – Containing chicken - ready-to-eat, entrees dinners.
19.02.20.5607 – Containing veal - ready-to-eat, entree dinners.
19.02.20.5608 – Containing pork - hermetically sealed, entrees dinners.
19.02.20.5609 – Containing various/combined meat - semi-prepared.
19.02.20.5610 – Containing various/combined meat - hermetically sealed.
19.02.20.5611 – Containing various/combined meat - ready-to-eat.
19.02.20.5612 – Containing unspecified meat - semi-prepared.
19.02.20.5613 – Containing unspecified meat - hermetically sealed.
19.02.20.5614 – Containing unspecified meat - ready-to-eat.
19.02.20.5615 – Containing chicken - hermetically sealed, entree dinners.
19.02.20.5616 – Containing turkey - hermetically sealed, entrees dinners.
19.02.20.5620 – Containing other meat.
19.02.20.5622 – Containing various/combined meat - semi-prepared - containing bovine meat.
19.02.20.5623 – Containing various/combined meat - hermetically sealed - containing bovine meat.
19.02.20.5624 – Containing various/combined meat - ready-to-eat - containing bovine meat.
19.02.20.5625 – Containing unspecified meat - semi-prepared - containing bovine meat.
19.02.20.5626 – Containing unspecified meat - hermetically sealed - containing bovine meat.
19.02.20.5627 – Containing unspecified meat - ready-to-eat - containing bovine meat.
19.02.30.5630 – Containing beef - hermetically sealed, canned.
19.02.30.5631 – Containing beef - hermetically sealed, pouch.
19.02.30.5632 – Containing beef - ready-to-eat.
19.02.30.5633 – Containing beef - semi-prepared.
19.02.30.5634 – Containing chicken - semi-prepared.
19.02.30.5635 – Containing pork - ready-to-eat.
19.02.30.5636 – Containing pork - semi-prepared.
19.02.30.5637 – Containing turkey - ready-to-eat.
19.02.30.5638 – Containing turkey - semi-prepared.
19.02.30.5639 – Containing veal - hermetically sealed, canned.
19.02.30.5640 – Containing veal - hermetically sealed, pouch.
19.02.30.5642 – Containing veal - semi-prepared.
19.02.30.5643 – Containing various/combined meat - hermetically sealed.
19.02.30.5645 – Containing various/combined meat - ready-to-eat.
19.02.30.5646 – Containing various/combined meat - semi-prepared.
19.02.30.5647 – Containing unspecified meat - hermetically sealed.
19.02.30.5649 – Containing unspecified meat - ready-to-eat.
19.02.30.5650 – Containing unspecified meat - semi-prepared.
19.02.30.5651 – Containing chicken - hermetically sealed, entrees dinners.
19.02.30.5652 – Containing turkey - hermetically sealed, entrees dinners.
19.02.30.5653 – Containing chicken - ready-to-eat.
19.02.30.5654 – Containing veal - ready-to-eat.
19.02.30.5655 – Containing pork - hermetically sealed.
19.02.30.9420.02 – Instant noodles containing beef.
19.02.30.9420.03 – Instant noodles containing chicken.
19.02.30.9420.04 – Instant noodles containing pork.
19.05.90.5606 – Egg rolls, semi-prepared, with chicken.
19.05.90.5607 – Egg rolls, semi-prepared, with pork.
19.05.90.5608 – Egg rolls, with other meat.
19.05.90.6026 – Bakery products with more than 2% but less than 20% meat products.
19.05.90.7100 – Pot stickers - with beef.
19.05.90.7101 – Pot stickers - with pork.
19.05.90.7102 – Pot stickers - with chicken.
19.05.90.7103 – Pot stickers - with other meat.
19.05.90.7341 – Pizza with meat (pre-cooked or cooked).
19.05.90.7342 – Burritos, tacos, chimichangas with meat.
19.05.90.7344 – Sandwiches with more than 2% but less than 20% meat products.
19.05.90.7346.04 - Containing chicken.

This created a requirement version change for the same HS codes originating from all origins with the end use “Scientific use (Research)”.

F) Chapter 20 was published to modify the import conditions for the following HS codes originating from all origins with the end uses “Samples for testing” and “Show or exhibition”.

20.04.10.2008.01 – Containing beef.
20.04.10.2008.02 – Containing veal.
20.04.90.3001 – Vegetable preparations with more than 2% but less than 20 % meat – frozen.
20.05.20.2085 – Potatoes - dehydrated with more than 2% but less than 20 % meat.
20.05.99.3001 – Vegetable preparations with more than 2% but less than 20 % meat.

This created a requirement version change for the same HS codes originating from all origins with the end use “Scientific use (Research)”.

G) Chapter 21 was published to modify the import conditions for the following HS codes originating from all origins with the end uses “Samples for testing” and “Show or exhibition”.

21.03.20.2115 – Tomato sauce with more than 2% but less than 20% meat products.
21.03.90.5652 – Pork - other processed.
21.03.90.5653 – Beef - hermetically sealed.
21.03.90.5654 – Beef - other processed.
21.03.90.5655 – Veal - hermetically sealed.
21.03.90.5656 – Veal - other processed.
21.03.90.5657 – Mutton - other processed.
21.03.90.5658 – Lamb - other processed.
21.03.90.5659 – Turkey - other processed.
21.03.90.5660 – Turkey - semi-prepared.
21.03.90.5661 – Chicken - hermetically sealed.
21.03.90.5662 – Chicken - other processed.
21.03.90.5663 – Various/combined meat.
21.03.90.5664 – Other meat.
21.04.10.5672 – Pork - hermetically sealed.
21.04.10.5673 – Pork - other processed.
21.04.10.5674 – Beef - hermetically sealed.
21.04.10.5675 – Beef - other processed.
21.04.10.5676 – Veal - hermetically sealed.
21.04.10.5677 – Veal - other processed.
21.04.10.5678 – Turkey - hermetically sealed.
21.04.10.5679 – Turkey - other processed.
21.04.10.5680 – Chicken - other processed.
21.04.10.5681 – Mature chicken - other processed.
21.04.10.5682 – Old rooster - other processed.
21.04.10.5683 – Chicken, hermetically sealed.
21.04.10.5684 – Mutton.
21.04.10.5685 – Various/combined.
21.04.10.5689 – Other meat.
21.04.10.9999 – Other preparations thereof.
21.04.20.2066 – Infant foods containing two or more basic ingredients, with more than 2% but less than 20% meat products.
21.06.90.1000 – Food preparations with more than 2% but less than 20% meat products.

This created a requirement version change for the same HS codes originating from all origins with the end use “Scientific use (Research)”.

Please verify your version numbers before submitting through EDI. 
 
If you have any questions, please contact your National Import Service Centre.