Section

Title

THE HARMONIZED SYSTEM (HS)

GENERAL RULES FOR THE INTERPRETATION OF THE HS

LIST OF ABBREVIATIONS, SYMBOLS & UNITS OF QUANTITY

SECTION I

LIVE ANIMALS; ANIMAL PRODUCTS

Chapter 1: Live animals.

Chapter 2: Meat and edible meat offal.

Chapter 3: Fish and crustaceans, molluscs and other aquatic invertebrates.

Chapter 4: Dairy produce; birds' eggs; natural honey; edible products of animal origin, not elsewhere specified or included.

Chapter 5: Products of animal origin, not elsewhere specified or included.

SECTION II

VEGETABLE PRODUCTS

Chapter 6: Live trees and other plants; bulbs, roots and the like; cut flowers and ornamental foliage.

Chapter 7: Edible vegetables and certain roots and tubers.

Chapter 8: Edible fruit and nuts; peel of citrus fruit or melons.

Chapter 9: Coffee, tea, maté and spices.

Chapter 10: Cereals.

Chapter 11: Products of the milling industry; malt; starches; inulin; wheat gluten.

Chapter 12: Oil seeds and oleaginous fruits; miscellaneous grains, seeds and fruit; industrial or medicinal plants; straw and fodder.

Chapter 13: Lac; gums, resins and other vegetable saps and extracts.

Chapter 14: Vegetable plaiting materials; vegetable products not elsewhere specified or included.

SECTION III

ANIMAL OR VEGETABLE FATS AND OILS AND THEIR CLEAVAGE PRODUCTS; PREPARED EDIBLE FATS; ANIMAL OR VEGETABLE WAXES

Chapter 15: Animal or vegetable fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes.

SECTION IV

PREPARED FOODSTUFFS; BEVERAGES, SPIRITS AND VINEGAR; TOBACCO AND MANUFACTURED TOBACCO SUBSTITUTES

Chapter 16: Preparations of meat, of fish or of crustaceans, molluscs or other aquatic invertebrates.

Chapter 17: Sugars and sugar confectionery.

Chapter 18: Cocoa and cocoa preparations.

Chapter 19: Preparations of cereals, flour, starch or milk; pastrycooks’ products.

Chapter 20: Preparations of vegetables, fruit, nuts or other parts of plants.

Chapter 21: Miscellaneous edible preparations.

Chapter 22: Beverages, spirits and vinegar.

Chapter 23: Residues and waste from the food industries; prepared animal fodder.

Chapter 24: Tobacco and manufactured tobacco substitutes.

SECTION V

MINERAL PRODUCTS

Chapter 25: Salt; sulphur; earths and stone; plastering materials, lime and cement.

Chapter 26: Ores, slag and ash.

Chapter 27: Minerals fuels, mineral oils and products of their distillation; bituminous substances; mineral waxes.

SECTION VI

PRODUCTS OF THE CHEMICAL OR ALLIED INDUSTRIES

Chapter 28: Inorganic chemicals; organic or inorganic compounds of precious metals, of rare-earth metals, of radioactive elements or of isotopes.

Chapter 29: Organic chemicals.

Chapter 30: Pharmaceutical products.

Chapter 31: Fertilisers.

Chapter 32: Tanning or dyeing extracts; tannins and their derivatives; dyes, pigments and other colouring matter; paints and varnishes; putty and other mastics; inks.

Chapter 33: Essential oils and resinoids; perfumery, cosmetics or toilet preparations.

Chapter 34: Soap, organic surface-active agents, washing preparations, lubricating preparations; artificial waxes, prepared waxes, polishing or scouring preparations, candles and similar articles, modelling pastes, ”dental waxes” and dental preparations with a basis of plaster.

Chapter 35: Albuminoidal substances; modified starches; glues; enzymes.

Chapter 36: Explosives; pyrotechnic products; matches; pyrophoric alloys; certain combustible preparations.