ORDER OF THE FEDERAL CUSTOMS SERVICE OF THE RUSSIAN FEDERATION

of December 22, 2009 No. 229-r

About classification according to FEACN CU of separate goods

For the purpose of increase in efficiency of customs clearance and customs control of the goods moved through customs border of the Russian Federation based on Article 40 of the Customs code of the Russian Federation (The Russian Federation Code, 2003, N 22, the Art. 2066, N 52 (p. I), Art. 5038; 2004, N 27, Art. 2711, N 34, Art. 3533, N 46 (p. I), Art. 4494; 2005, N 30 (p. I), Art. 3101; 2006, N 1, Art. 15, N 3, Art. 280, N 8, Art. 854, N 52 (p. II), Art. 5504; 2007, N 1 (p. I), Art. 29, N 24, Art. 2831, N 27, Art. 3213, N 31, Art. 4011, N 45, Art. 5417, N 50, Art. 6246; 2008, N 26, Art. 3022, N 48, Art. 5500, N 49, Art. 5748; N 1, the Art. 17, the Art. 22, N 15, the Art. 1780, N 30, the Art. 3733, N 42, the Art. 4859, the Art. 4860) I oblige 2009,:

1. Classify the goods given in the enclosed Collection of decisions and explanations on classification according to the Commodity Nomenclature of Foreign Economic Activity of custom union (further - FEACN CU) separate goods, according to the FEACN CU codes and explanations specified in it.

2. Recognize to invalid:

the order of FCS of Russia of December 20, 2006 N 459-p "About classification according to the Commodity Nomenclature of Foreign Economic Activity of Russia of separate goods" (it is registered by the Ministry of Justice of the Russian Federation on February 5, 2007, reg. N 8899);

the order of FCS of Russia of July 25, 2007 N 253-p "About modification of the order of FCS of Russia of December 20, 2006 N 459-p" (it is registered by the Ministry of Justice of the Russian Federation on October 25, 2007, рег. N 10399);

the order of FCS of Russia of June 25, 2008 t. N 171-p "About modification of the order of FCS of Russia of December 20, 2006 N 459-p" (it is registered by the Ministry of Justice of the Russian Federation on October 24, 2008, reg. N 12521);

the order of FCS of Russia of December 25, 2008 N 363-p "About modification of the order of FCS of Russia of December 20, 2006 N 459-p" (it is registered by the Ministry of Justice of the Russian Federation on February 12, 2009, reg. N 13315);

the order of FCS of Russia of April 24, 2009 N 69-p "About modification of the order of FCS of Russia of December 20, 2006 N 459-p" (it is registered by the Ministry of Justice of the Russian Federation on July 8, 2009, reg. N 14266).

3. Chiefs of regional customs authorities and customs to provide bringing this order to data of all interested persons.

4. Control of execution of this order to assign to the deputy manager of FCS of Russia T. N. Golendeeva.

Appendix

The collection of decisions and explanations on classification according to FEACN CU of separate goods

1. Caviar of sturgeon and other species of fish

1.1. The unscreened roe received from the whole or cut on pieces roe films of fish, refrigerated is classified in subline item of 0303 80 FEACN CU.

1.2. The unscreened roe received from the whole or cut on pieces roe films of fish, salty, smoked, dried or dried, is classified in subsubline item of 0305 20 000 0 FEACN CU.

1.3. The unscreened roe received from the whole or cut on pieces roe films of fish, prepared by different way than it is specified in group 03, for example, preserved by means of vinegar or prepared in oil or marinade, it is classified in subline item of 1604 30 FEACN CU.

1.4. Berries of fish, except sturgeon, for example, salmon, carp, pike, tuna, mullets, cods, pinagor which are caviar substitutes, separated connecting fabric of yastyk, in the fresh or cooled type, salty or dried, smoked or prepared in a different way, for example, preserved by means of vinegar or prepared in oil or marinade, are classified in subsubline item of 1604 30 901 0 or 1604 30 909 0 FEACN CU.

2. Margarine

The margarine in the form of plastic weight representing high-disperse emulsion like "water in fat" with fat content at least 80 Mas. the % including which is not containing or the containing no more than 15 Mas. the % of products of goods item 0405 (butter, milk paste or other milk fats) FEACN CU, made on the basis of high-quality fats or oils of animal or plant origin, suitable for consumption, or from mixes of these fats or oils, with addition of different components, such as salt, sugar, dyes, emulsifiers, vitamins, etc., is classified in subline item of 1517 10 FEACN CU.

3. Improvers of cocoa butter of SOS type

3.1. Improvers of cocoa butter of SOS type (SOS specifies availability in product of 2-oleodistearin) represent products with mass fraction of fat at least 99% having high compatibility with cocoa butter in any ratios, needing tempering which main component is 2-oleodistearin (to 70%), containing no more than 1 Mas. % of lauric acid, no more than 2 Mas. the % of trans-isomers of fatty acids made of the individual natural or fractioned oil or the fat subjected to hydrogenation or transesterification are also classified in subsubline item of 1516 20 980 1 FEACN CU.

3.2. Improvers of cocoa butter of SOS type (SOS specifies availability in product of 2-oleodistearin) represent products with mass fraction of fat at least 99% having high compatibility with cocoa butter in any ratios, needing tempering which main component is 2-oleodistearin (to 70%), containing no more than 1 Mas. %) lauric acid, no more than 2 Mas. the % of trans-isomers of fatty acids made of mix of the natural and (or) fractioned oils of tropical origin and (or) the modified vegetable oils with addition or without addition of nutritional supplements and other ingredients, are also classified in subsubline item of 1517 90 990 0 FEACN CU.

4. Spread vegetable and fatty

The spread vegetable and fatty represents emulsion fatty product with mass fraction of general fat of 39% or more, but less than 80% which fatty phase consists of mix of the natural and (or) modified vegetable oils without addition or with addition of milk fat (no more than 15 Mas. the %)), is also classified in subsubline item of 1517 90 100 0 or 1517 90 990 0 FEACN CU depending on content of milk fat.

5. Mix vegetable and fatty melted

Mix vegetable and fatty melted represents product with mass fraction of fat at least 99% which fatty phase consists of mix of the natural and (or) modified vegetable oils without addition or with addition of milk fat (no more than 15 Mas. the %), is also classified in subsubline item of 1517 90 100 0 or 1517 90 990 0 FEACN CU depending on content of milk fat.

6. Mix vegetable and creamy melted

6.1. Mix vegetable and creamy melted represents the product with mass fraction of fat at least 99% made by way of mixing of the vegetable oils heated to temperature of complete fusion natural and (or) modified or by application of other processing methods, and is classified in subsubline item of 1517 90 990 0 FEACN CU.

6.2. Mix vegetable and creamy melted represents product with mass fraction of fat at least 99%, with content of milk fat as a part of fatty phase of 15% or more, but less than 50 Mas. the % made by way of mixing heated to temperature of complete fusion of milk fat (and (or) cream, and (or) butter) and the natural and (or) modified vegetable oils or by application of other processing methods, is also classified in subsubline item of 2106 90 980 4 FEACN CU.

7. Fish snacks

The fish snacks with spices or spices and (or) vkuso-aromatic additives received from low-fat small fish (carcasses or layers of small fish salt, press (if necessary), strew with spices or spices and (or) vkuso-aromatic additives and dry), which are packed up or are not packed up in packagings for retail sale are classified in goods item 1604 FEACN CU.

8. Shrimps with spices

The cleared shrimps prepared with spices (for example, ground pepper) I will also merge, dried, are classified in subline item of 1605 20 FEACN CU.

9. Squid with spices

Kalmar shredded (in the form of straws), prepared with spices (for example, ground pepper) I will also merge, dried, it is classified in subline item of 1605 90 FEACN CU.

10. Whipped cream in aerosol package

The cream made of cow's milk, with addition of sugar, stabilizers, emulsifiers and vkuso-aromatic substances (for example, vanilla), packed up for retail sale in aerosol cans under pressure, is classified in subsubline item of 1901 90 990 0 FEACN CU.

11. The fried sunflower sunflower seeds

The fried sunflower sunflower seeds, hulled or unshelled, with addition or without salt addition, in primary packages net - weighing more than 1 kg are classified in subsubline item of 2008 19 190 0 FEACN CU.

The fried sunflower sunflower seeds, hulled or unshelled, with addition or without salt addition, in primary packages net - weighing no more than 1 kg are classified in subsubline item of 2008 19 990 0 FEACN CU.

12. Coffee drinks

The coffee drinks (with caffeine or without caffeine) in the form of powder or granules consisting of mix of extract of natural coffee (instant coffee) and extracts from the fried and (or) not fried coffee substitutes (for example, from cereals, malt, chicory, edible acorns, soy, sugar beet, etc.), are classified in subline item of 2101 11 FEACN CU.

13. Spread creamy and vegetable

The spread creamy and vegetable represents product of conversion of milk on emulsion fatty basis, the mass fraction of general fat in which constitutes 39% or more, but less than 95% and mass fraction of milk fat in fatty phase of 50% or more, but no more than 95%, and are classified in subsubline item of 2106 90 980 4 FEACN CU.

14. Spread vegetable and creamy

The spread vegetable and creamy represents emulsion fatty product with mass fraction of general fat of 39% or more, but less than 80%, with content of milk fat as a part of fatty phase more than 15 Mas. %, but no more than 50 Mas. the % having plastic consistence, with temperature of melting of fatty phase not higher than 36 With, made of milk fat (or cream, and (or) butter) and the natural and (or) modified vegetable oils with addition or without addition of nutritional supplements and other ingredients, is also classified in subsubline item of 2106 90 980 4 FEACN CU.

15. Mix creamy and vegetable melted

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