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DECISION OF BOARD OF THE EURASIAN ECONOMIC COMMISSION

of December 8, 2020 No. 165

About classification of meat dry-cured product according to the single Commodity nomenclature of foreign economic activity of the Eurasian Economic Union

According to paragraph one of Item 1 of Article 22 of the Customs code of the Eurasian Economic Union the Board of the Eurasian economic commission solved:

1. Meat dry-cured product with general salt content of 1,2 Mas. the % and more in all parts of product, with the relation of waters/squirrels in meat, equal 2, 8 or less (protein = content of 6,25) nitrogen x, prepared from gammon of hog carcass by salting with use of table salt and other posolochny ingredients (sugars, nitrates, nitrites, sodium ascorbates), drying and maturing (fermentation) to readiness for direct consumption, without use of spicery (seasonings) or with putting spicery (seasonings) on its surface after preparation process (after salting, drying, maturing (fermentation)), according to the Basic rule of interpretation of the Commodity nomenclature of foreign economic activity 1 is classified in goods item of the 0210th single Commodity nomenclature of foreign economic activity of the Eurasian Economic Union.

2. This Decision becomes effective after 30 calendar days from the date of its official publication.

Chairman of Board of the Eurasian economic commission

M. Myasnikovich

 

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