1302 19 90 — Vegetable saps and extracts; pectic substances, pectinates and pectates; agar-agar and other mucilages and thickeners, whether or not modified, derived from vegetable products: vegetable saps and extracts: other: other

1302 Vegetable saps and extracts; pectic substances, pectinates and pectates; agar-agar and other mucilages and thickeners, whether or not modified, derived from vegetable products: – Vegetable saps and extracts: 1302 11 – – Opium 1302 12 – – Of liquorice 1302 13 – – Of hops 1302 14 – – Of ephedra, or joint fir 1302 19 – – Other 1302 20 – Pectic substances, pectinates and pectates – Mucilages and thickeners, whether or not modified, derived from vegetable products: 1302 31 – – Agar-agar 1302 32 – – Mucilages and thickeners, whether or not modified, derived from locust beans and locust bean seeds or from the seeds of cyamopsis, or guar 1302 39 – – Other

(A) Plant juices and extracts. This heading includes vegetable juices (vegetable products usually obtained by natural sweating or cutting) and extracts (vegetable products isolated from the original plant material by means of

solvents) provided that they are not named or included in the more specific headings of the Nomenclature (see the list of exceptions at the end of Part (A) of the Explanatory Note to this heading). These juices and extracts differ from essential oils, resinoids and extracted essential oils of heading 3301 in that, in addition to the volatile fragrant constituents, other vegetable substances (e.g. chlorophyll, tannin, bitter components, carbohydrates and other extractive substances) are contained in higher quantities. Juices and extracts discussed herein include: (1) Opium, dried juice of immature poppy boxes (Papaver somniferum) obtained by incision or extraction from stems or seed boxes. It is usually in the form of balls or cakes of various sizes and shapes. However, concentrates and poppy straws containing not less than 50 % by weight of alkaloids are not included in this heading (see note 1(e) to this chapter). (2) Licorice extract obtained from the dried roots of the plant of the family Leguminosae (Glycyrrhiza glabra, or licorice go bark) by extraction of hot water under pressure, followed by concentration. It can be in the form of liquid or blocks, pieces, sticks, tortillas or powder. (Licorice extract containing more than 10 % by weight of sucrose or made in confectionery form, irrespective of the sugar content, is excluded, see heading 1704.) (3) Hop extract. (4) Pyrethrum extract, obtained mainly from flowers of various varieties (for example, Chrysanthemum cinerariaefolium, or Dalmatian chamomile) by extraction of organic solvents such as n-hexane or "petroleum ether". (5) Extracts from the roots of plants containing rotenone (derris, cube, timbo, barbasco, etc.). (6) Extracts and tinctures of any cannabis plant of the genus Cannabis. Hemp resin, whether unpeeled or purified, is excluded (heading 1301). (7) Ginseng extract obtained by water or alcohol extraction, packaged or not packaged for retail sale. Mixtures of ginseng extract with other ingredients (e.g. lactose or glucose) and used for the preparation of ginseng "tea" or beverage are excluded (heading 2106). (8) Aloe, condensed juice with a very bitter taste, obtained from several varieties of plants of the same name (family Liliaceae). (9) Podophyllus, see foliage substance extracted by alcohol from dried rhizomes Podophyllum peltatum (podophyllus thyroid). (10) Curare, an aqueous extract from leaves and bark of various plants of the family Strychnos (chilibuha). (11) Extract of kvassia obtained from the wood of kvassia bitter - shrub plant from the family Simaroubaceae (simarube), growing in South America. Kvassin, the principal bitter component of the extract of bitter kvassia wood, is a heterocyclic compound of heading 2932.

(12) Other medicinal extracts, e.g., of belladonna, alder buckthorn, purging buckthorn, garlic, gentian, jalap, cinchona, rhubarb, sarsaparilla, tamarind, valerian, pine buds, coca, colocynth, male fern, witch hazel, henbane, ergot of rye. (13) Manna, the solidified sweet sap obtained by incision from certain varieties of ash tree. (14) Birdlime, a viscous and sticky adhesive substance of greenish colour, extracted from mistletoe berries or from holly. (15) Aqueous extract of cassia pulp. However, cassia pods and cassia pulp are excluded (heading 1211). (16) Kino gum, or kino, the thickened sap of certain tropical plants, used in tanning and in medicine. (17) Japanese (or Chinese) lacquer (natural lacquer), a sap obtained by incision from certain species of shrub known as urushi, growing in the Far East (e.g., Rhus vernicifera, or lacquer sumac). It is used for coating or decorating various articles (trays, boxes, etc.). (18) Papaya juice, dried or not, but not purified as the enzyme papain. (Agglomerated globules of latex can be seen under the microscope.) Papain is excluded (heading 3507). (19) Kola extract, obtained from kola nuts (seeds of various species of Cola, e.g., Cola nitida, or shiny kola) and used mainly in the manufacture of beverages. (20) Cashew nut shell extract. However, polymers of cashew nut shell liquid are excluded (generally heading 3911). (21) Vanilla oleoresin (sometimes wrongly known as "vanilla resinoid" or "vanilla extract"). Saps are generally thickened or solid. Extracts may be liquid, pasty or solid. "Tinctures" are extracts dissolved in the alcohol with which they have been extracted. So-called "liquid extracts" are solutions of an extract in, e.g., alcohol, glycerol or mineral oil. Tinctures and liquid extracts are usually standardised (e.g., pyrethrum extract may be standardised by the addition of mineral oils to obtain commercial grades with a standard pyrethrin content, e.g., 2 %, 20 % or 25 %). Solid extracts are obtained by evaporation of the solvent. Inert substances are added to certain extracts to facilitate their reduction to powder (e.g., gum arabic powder is added to belladonna extract) or to obtain a standard dosage (e.g., a certain quantity of starch is added to opium to obtain a product containing a known proportion of morphine). The addition of such substances does not affect the classification of these solid extracts in this heading. The extracts may not, however, be subjected to further cycles of extraction or to purification procedures such as chromatographic purification, which increase or decrease the concentration of certain compounds or classes of compounds to a degree that cannot be achieved solely by the initial solvent extraction. Extracts may be simple or compound. Simple extracts are obtained by processing only one species of plant. Compound extracts are obtained either by mixing simple extracts or by processing a mixture of different species of plants. Therefore compound

Extracts (in the form of alcohol tinctures or any other form) contain components of several plant species; examples are complex extracts of yalapa, aloe, quina, etc. The vegetable juices and extracts of this heading are generally the raw materials for the production of various products. They are not included in this heading if, as a result of the addition of other substances, they acquire the properties of finished foodstuffs, medicinal products, etc. They are also excluded from this heading if they are highly refined or purified, for example by chromatographic purification, ultrafiltration, or additional extraction cycles (e.g. liquid-liquid extraction) after initial extraction. Certain products of this heading which under international regulations are regarded as narcotic drugs are listed at the end of Chapter 29. Examples of finished products not covered by this heading: (i) Flavored syrups containing plant extracts (heading 2106). (ii) Prepared products used for the production of drinks. These finished products are obtained by mixing the plant extracts of this heading with lactic acid, tartaric acid, citric acid, phosphoric acid, preservatives, foaming agents, fruit juices, etc. and other essential oils. The finished products thus obtained are classified in heading 2106 or 3302. (iii) Medicinal preparations (some of which are known as "tinctures") consisting of mixtures of plant extracts with other products (e.g. preparations consisting of a mixture of pepper extract, alcohol tinctures of turpentine, camphor, methyl ether of salicylic acid, or of a mixture of tincture of opium, anise oil, camphor and benzoic acid) (heading 3003 or 3004). (iv) Intermediate products for the production of insecticides, consisting of a pyrethrum extract diluted with a mineral oil in such a ratio that the pyrethrin content is less than 2%, or with additives of other substances, such as synergists (e.g. pipero nilbutoxide) (heading 3808). This heading also excludes plant extracts in the form of mixtures or formulations (without the addition of other substances) for therapeutic or prophylactic purposes. Such mixtures and similar medical complex extracts obtained by treating a mixture of plants are classified in heading 3003 or 3004. The last heading also covers simple plant extracts (standardized or non-standardized, diluted or not diluted with any solvent) if they are packaged in dosage forms for therapeutic or prophylactic use or in packaging for retail sale for such purposes. This heading excludes essential oils, resinoids and extracted essential oils (heading 3301). Essential oils (which may also be obtained by selective extraction) differ from extracts of this heading in that they consist mainly of volatile fragrant substances. Resinoids differ from extracts of this heading in that they are obtained by extraction of selective organic solvents or by supercritical liquid extraction (e.g., carbon dioxide gas under pressure) of dry and noncellular resinous materials of plant or animal origin. Extracted essential oils differ from extracts of this heading in that they (1) are obtained from natural raw plant materials of the cell structure (almost always from spicy or fragrant plants) by extraction with selective organic solvents or supracritical liquid and (2) contain volatile fragrant components along with non-volatile taste-aromatic components that determine the characteristic smell or taste of a spicy or fragrant plant. This heading does not cover the following products of plant origin included in the more specific headings of the Nomenclature: (a) natural gums, resins, gumsmoles and resin (heading 1301); (b) malt extract (heading 1901); (c) extracts of coffee, tea or mate or Paraguayan tea (heading 2101);

(d) vegetable saps and extracts which constitute alcoholic beverages (Chapter 22); (e) tobacco extracts (heading 2403); (f) camphor (heading 2914) and glycyrrhizin and glycyrrhizinates (heading 2938); (g) extracts used as blood-grouping reagents (heading 3006); (h) tanning extracts (heading 3201); (ij) dyeing extracts (heading 3203); (k) natural rubber, balata, gutta-percha, guayule, chicle and similar natural gums (heading 4001). (B) Pectic substances, pectinates and pectates. Pectic substances (commonly known in trade as "pectins") are polysaccharides the basic structure of which consists of polygalacturonic acids. They occur in plant cells, particularly those of vegetables and fruit, and are obtained commercially from the residues of apples, pears, quinces, citrus fruit, sugar beet, etc. Pectins are used mainly as "setting" agents in the manufacture of jams and other preserves. They may be liquid or powdered and are classified in this heading whether or not standardised by the addition of sugars (glucose, sucrose, etc.) or other products (to ensure constant activity in use). They sometimes contain sodium citrate or other buffer salts. Pectinates are salts of pectinic acids (partly methoxylated polygalacturonic acids), and pectates are salts of pectic acids (demethoxylated pectinic acids). They have almost the same properties and are used as pectins. (C) Agar-agar and other mucilages and thickeners, whether or not modified, derived from vegetable products. Mucilages and thickeners derived from vegetable products swell in cold water and dissolve in hot water, forming on cooling a homogeneous jelly-like and usually tasteless mass. They are used mainly as substitutes for gelatin in the preparation of foodstuffs, in the manufacture of textile or paper dressings, for clarifying certain liquids, for bacterial cultures, in pharmacy and in the manufacture of cosmetics. They may be modified by chemical treatment (e.g., esterified, etherified, treated with borax, acids or alkalis). These products are classified in this heading whether or not standardised by the addition of sugars (glucose, sucrose, etc.) or other products (to ensure constant activity in use). The most important of them are: (1) Agar-agar (or agar), obtained by extraction from certain seaweeds found mainly in the Indian and Pacific Oceans, and usually presented in the form of dried strands, flakes, powder or in a jelly-like form obtained by treatment with acids. The latter is known in trade as "gelose", and also as Japanese vegetable gelatin (or moss) or Alga spinosa. (2) Flour of the endosperm of locust beans (Ceratonia siliqua) or of guar beans (Cyamopsis psoralioides or Cyamopsis tetragonoloba). This heading covers the flour whether unmodified or modified by chemical treatment to improve or stabilise its mucilaginous properties (viscosity, solubility, etc.).

(3) Carrageenan, extracted from carrageen (also known as Irish moss or pearl moss) and usually in the form of fibres, flakes or powder. This heading also includes mucous substances obtained from inan carrags by chemical transformation (e.g. sodium carragynate). (4) Thickeners obtained from gums or gumsmoles converted into a water-soluble form by treatment with water under pressure or by any other means. (5) Flour made of tamarind seeds (Tamarindus indica). This flour is included in this heading even if it is modified by heat or chemical treatment.

This heading does not cover: (a) seaweed and other algae, raw or dried (usually heading 1212); (b) alginic acid and alginates (heading 3913).

Note

Machine translation. The original is the Russian text of the EAEU tariff, and customs goes by it; this translation is for understanding only and has no legal force.

1. Heading 1302 covers, inter alia, extracts of licorice, pyrethrum, aloe, hops and opium.

This heading does not include:

(a) Licorice extract having a sucrose content greater than 10 % by weight or prepared in the form of confectionery (heading 1704);

(b) Malt extract (heading 1901);

(c) extracts of coffee, tea or mate or Paraguayan tea (heading 2101);

(d) plant juices or extracts constituting alcoholic beverages (Chapter 22);

(e) camphor, glycyrrhizine or other products of heading 2914 or 2938;

(f) Poppy straw concentrates containing not less than 50 % by weight of alkaloids (heading 2939);

(g) medicaments of heading 3003 or 3004 or blood type reagents (heading 3822);

(h) tannins or colouring extracts (heading 3201 or 3203);

(ij) essential oils, concretes, absolutes, resinoids, extracted essential oils, aqueous distillates or aqueous solutions of essential oils or finished products based on fragrant substances used in the manufacture of beverages (Chapter 33); or

(k) natural rubber, balata, gutta percha, guayula, chicle or similar natural resins (heading 4001).