ORDER OF THE FEDERAL CUSTOMS SERVICE

of January 19, 2011 No. 6-r

About classification according to FEACN CU of separate goods

List of amending documents

For the purpose of increase in efficiency of making of customs transactions and customs control of the goods imported into the Russian Federation and exported from the Russian Federation according to Item 6 of article 52 of the Customs Code of the Customs Union (The Federal Law of June 2, 2010 N 114-FZ "About ratification of the Agreement on the Customs Code of the Customs Union" (The Russian Federation Code, 2010, N 23, the Art. 2796) and part 2 of article 108 of the Federal Law of November 27, 2010 N 311-FZ "About customs regulation in the Russian Federation" (The Russian Federation Code, 2010, N 48, the Art. 6252) I oblige:

1. Classify the goods given in the enclosed Collection of decisions and explanations on classification by the single Commodity nomenclature of foreign economic activity of the Customs union (FEACN CU) of separate goods according to the classification codes of FEACN CU and explanations specified in it.

2. Recognize to invalid:

the order of FCS of Russia of December 22, 2009 N 229-p "About classification according to FEACN CU of separate goods" (it is registered by the Ministry of Justice of the Russian Federation on February 3, 2010, reg. N 16242);

the order of FCS of Russia of July 22, 2010 N 197-p "About modification of the order of FCS of Russia of December 22, 2009 N 229-p" (it is registered by the Ministry of Justice of the Russian Federation on August 18, 2010, reg. N 18182).

3. 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 by the single Commodity nomenclature of foreign economic activity of the Customs union (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 refrigerated salty unscreened roe received by freezing of the integral or cut on pieces salty roe films of fish is classified in subsubline item of 0305 20 000 0 FEACN CU.

1.4. 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.

1.5. Berries of fish, except sturgeon, for example, salmon, carp, pike, tuna, mullets, cods, pinagor and other types of fish 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.

1.6. The berries of capelin refrigerated in the blocks received by department from ikryany females by method of cutting or crushing (kutirovaniye), cleaning of the received weight of different impurity, washing with clear sea water are classified in subline item of 0303 80 FEACN CU.

2. Frozen-cooked crabs and extremities of crab

Welded on couple or in water and refrigerated (glazed by ice) extremities of crab in chitinous cover (for example, the set of extremities in chitinous cover consisting from 6 ambulatory and 2 kleshnenosny, received by department of golovogrudny armor (carapace) of crab together with interiors) are classified in goods item 0306 FEACN CU.

3. Bulbous plants

Bulbous plants at rest, vegetations and blossomings are classified in goods item of 0601 FEACN CU. The family of bulbous includes Amarillisovye (Amaryllis, vallot, Hippeastrum, эхуарис, hybrids of narcissus, Bowden's nerin), cyclamen, lily family (veltgeymiya, galtoniya, hyacinth, колчикум, day lily, lily, tulip, эвкомис), iris (gladiolus, iris, crocus), crowfoot family (anemone, buttercup), orchids. Bulbous combine in themselves the plants having so-called independent kidney in the form of tuber, bulb, corm, etc., capable to development under favorable conditions.

The tuber is the strongly reinforced, fleshy site of stalk of plants consisting of one or several interstices. Tubers happen land and underground. Land tubers of usually green color also bear normal leaves (for example, epiphytic tropical orchids). Underground tubers are thickenings of subcotyledonous knee (for example, at cyclamen) or rhizome branches.

Corm - underground escape of plants. Is intermediate form between tuber and bulb. The corm is foreign similar to bulb, on structure is closer to tuber. Corms are formed at crocus, gladiolus, autumn crocus and others.

The bulb is modified escape. The collum of bulb is strongly shortened stalk, scales - modified leaves. Around collum the rudiments of roots developing when landing bulb in the earth are located. At the collum in bulb the germ of future flower arrow around which prisobrana rudiments of future leaves is located. Bulbs of different flowering plants have different structure.

The galanthus (snowdrop), galtoniya, леукоюм (snowflake), lily, narcissus have the long-term, gradually updated bulb and the same roots. The bulb of these plants as if inflates at the expense of the new cheshuy which are formed in the center. Old outside scales die off and are replaced with younger. Gradually the bulb completely rejuvenates.

Hyacinth, иридодиктиум, ксифиум, muskar, glory-of-the-snow also have the long-term, gradually replaced bulb, but during dormant period completely dump the roots.

Kamassiya during growth (vegetation) almost completely spends the nutritious inventories. From old bulb it has only collum and the long-term, gradually replaced roots. Young people of scales will be formed on old collum annually.

Giatsintodes, the tulip, fritillyariya (hazel grouse), эритрониум (adder's-spear) replace bulb completely annually. The young bulb is created by dormant period and "has a rest" without roots.

Rest at plants is physiological condition in case of which the growth rate and intensity of metabolism sharply decrease. It is necessary for experience of adverse conditions of the circle during the different periods of lifecycle or season of year.

The dormant period at bulbous (efemeroid) begins after dropping leaves (leaves and floriferous stalks dry up) and roots (at some long-term bulbous roots die off not completely).

Vegetative growth of plant begins in case of approach of favorable conditions, for example in case of advantage factors of the circle (light, heat, moisture). Growth and development (vegetation) of plant consists of several phases: initial (growth of escape, flower arrow), intensive growth (before blossoming approach), growth delays (transition to reproductive condition), steady state.

During blossoming in bulbs there is process of laying of kidneys of renewal which contain rudiments of future flowers and inflorescences.

4. Prunes

The prunes received artificial (in special dryers) or natural (solar or shadow) drying of fruits of plum of grades the Hungarian, are classified in subsubline item of 0813 20 000 0 FEACN CU.

For giving to prunes it is brilliant - black color the dried-up fruits process glycerin solution.

5. Dried vegetable raw materials

5.1. The vegetable raw materials for infusion preparation consisting from the crushed or not crushed dried parts of one plant (for example, leaves, flowers, petals, seeds, fruits, bark, etc.) applied in the pharmaceutical purposes, which are packed up for retail sale or in the filter bags, or bags sachets are classified in goods item 1211 FEACN CU.

5.2. The vegetable raw materials for the infusion preparation consisting of mix of the crushed and (or) not crushed dried parts of different plants, applied as diuretichesky, anti-inflammatory, spazmolitichesky, all-tonic, packed up for retail sale or in the filter bags, or bags sachets, are classified in subsubline item of 2106 90 920 0 FEACN CU.

6. Improvers of cocoa butter of SOS type

6.1. Improvers of cocoa butter of SOS type (SOS specifies availability in product of 2-oleodistearin) - 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 classified in subsubline item of 1516 20 980 1 FEACN CU.

6.2. Improvers of cocoa butter of SOS type (SOS specifies availability in product of 2-oleodistearin) - 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 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 classified in subsubline item of 1517 90 990 0 FEACN CU.

7. Spread vegetable and fatty

Spread vegetable and fatty - 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 classified in subsubline item of 1517 90 100 0 or 1517 90 990 0 FEACN CU depending on content of milk fat.

8. Mix vegetable and fatty melted

Mix vegetable and fatty melted - 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.

9. Mix vegetable and creamy melted

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

9.2. Mix vegetable and creamy melted - 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 classified in subsubline item of 2106 90 980 4 FEACN CU.

10. 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.

11. Ready or tinned crabs

11.1. The canned crabs made from the meat of crabs peeled of the armor (extremity of crabs previously cook within 10-15 min. in sea water or in solution of table salt for easier extraction of meat from armor) which is packed up in cans, and subjected to thermal treatment (sterilization) in the course of which meat of crabs is completely boiled is classified in subsubline item of 1605 10 000 0 FEACN CU.

11.2. The extremities of crabs which are partially exempted from armor (chitinous cover), welded on couple or in water and suitable in food without further cleaning of armor are classified in subsubline item of 1605 10 000 0 FEACN CU.

12. 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.

13. 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.

14. The confectionery covered with white chocolate

The confectionery which is not containing some cocoa, in the form of sphere diameter of 2,5 of cm, consisting of the wafer sphere with thickness of the wall of 2 mm filled with the nut stuffing having taste of coconut and the whole kernel of almonds outside of covered with white chocolate and grated coconut, is classified in subline item of 1704 90 FEACN CU.

15. Halvah

Halvah (takhinny, peanut, sunflower, soy, nut and another) - the confectionery produced from the fried grated seeds of oil-bearing crops and the caramel weight which is brought down with foam-forming substance is classified in subsubline item of 1704 90 990 0 FEACN CU.

16. The confectionery containing cocoa

16.1. The confectionery in the form of sphere with a diameter of 3 cm consisting of the wafer sphere with thickness of the wall of 2 mm filled with chocolate stuffing with the whole hazelnut outside of covered with milk chocolate and pieces of nuts, is classified in subsubline item of 1806 90 310 0 FEACN CU.

16.2. The confectionery in the form of sphere diameter of 3,5 of cm consisting of the wafer sphere with thickness of the wall of 1-2 mm filled with stuffing with nut pieces outside of covered with milk chocolate and pieces of nuts, is classified in subsubline item of 1806 90 310 0 FEACN CU.

16.3. The confectionery in the form of sphere diameter of 3,5 of cm consisting of the wafer sphere with thickness of the wall of 1-2 mm filled with stuffing with pieces of wild strawberry (strawberry) outside of covered with milk chocolate, is classified in subsubline item of 1806 90 310 0 FEACN CU.

16.4. The confectionery in the form of sphere diameter of 3,5 of cm consisting of the wafer sphere with thickness of the wall of 1-2 mm filled with chocolate stuffing outside of covered with white chocolate, is classified in subsubline item of 1806 90 310 0 FEACN CU.

16.5. The egg-shaped difficult product outside covered with double layer of chocolate, containing inside the capsule from plastic in which there is toy (for example, the plastic helicopter in unassembled form) is classified in subsubline item of 1806 90 390 0 FEACN CU.

17. 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.

18. Dry breakfasts in the form of flakes

The fried boiled flakes (for example, corn, wheat, rice) in the form of thin (thickness to mm 0,5), brittle, nice to the taste petals, glazed or not glazed, without addition or with addition of vkuso-aromatic or other additives, are classified in subline item of 1904 10 FEACN CU.

19. The micronized flakes

The flakes received by intensive heating of grain of cereals infrared radiation (IK-heating) therefore there is change of structure of kernel (the partial kleysterization and dextrinization of starch, protein denaturation, grain "distends", increasing in amount) and bruising, without addition or with addition of vkuso-aromatic or other additives, are classified in subline item of 1904 10 FEACN CU.

20. Flakes from grain cereals for breakfast

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