Classification Detail


HS, 2012 - Code 1702


Hierarchy

Chapter:
17 - Sugars and sugar confectionery
4-digit heading:
1702 - Sugars, including lactose, maltose, glucose or fructose in solid form; sugar syrups without added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel

Breakdown

6-digit subheading:
170211 - Sugars; lactose and lactose syrup, containing by weight 99% or more lactose, expressed as anhydrous lactose, calculated on the dry matter
170219 - Sugars; lactose and lactose syrup, containing by weight less than 99% lactose, expressed as anhydrous lactose, calculated on the dry matter
170220 - Sugars; maple sugar, chemically pure, in solid form; maple syrup, not containing added flavouring or colouring matter
170230 - Sugars; glucose and glucose syrup, not containing fructose or containing in the dry state less than 20% by weight of fructose, the syrup not containing added flavouring or colouring matter
170240 - Sugars; glucose and glucose syrup, containing in the dry state at least 20% but less than 50% by weight of fructose, excluding invert sugar, the syrup not containing added flavouring or colouring matter
170250 - Sugars; fructose, chemically pure, in solid form
170260 - Sugars; fructose, other than chemically pure fructose, and fructose syrup (containing in the dry state more than 50% by weight of fructose), excluding invert sugar
170290 - Sugars; n.e.c. in heading no. 1702, including invert sugar and other sugar and sugar syrup blends containing, in the dry state, 50% by weight of fructose

Explanatory note



UNSD classifications

International coordination

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