2009 90 73 — Mixtures of citrus and pineapple juice, unfermented, Brix value <= 67 at 20°C, value of <= 30 € per 100 kg, containing <= 30% added sugar (excl. containing spirit)

2009 Fruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter (+): – Orange juice: 2009 11 – – Frozen 2009 12 – – Not frozen, of a Brix value not exceeding 20 2009 19 – – Other – Grapefruit juice (including pomelo juice): 2009 21 – – Of a Brix value not exceeding 20 2009 29 – – Other – Juice of other citrus fruit: 2009 31 – – Of a Brix value not exceeding 20 2009 39 – – Other – Pineapple juice: 2009 41 – – Of a Brix value not exceeding 20 2009 49 – – Other 2009 50 – Tomato juice – Grape juice (including grape must): 2009 61 – – Of a Brix value not exceeding 30 2009 69 – – Other

- apple juice: 2009 71 - - - with Brix number not more than 20 2009 79 - - - other - juice from one type of any other fruit or vegetables: 2009 81 - - cranberry (Vaccinium macrocarpon, Vaccinium oxycoccos, Vaccinium vitis-idaea) 2009 89 - - - - - other 2009 90 - juice mixtures

For juices that are unfermented and do not contain alcohol additives, see Note 6 to this chapter. Fruit and wax juices of this heading are generally obtained by mechanical opening or pressing of fresh, healthy and ripe fruits or vegetables. Juices can be extracted (as in the case of citrus fruit juices) by a mechanical “extractor” working on the same principle as a household lemon juicer, or by pressing, which may be preceded by either crushing or grinding (especially apples), or treating cold or hot water, or steam (for example, tomatoes, black currant, and vegetables such as carrots and celery). The juices of this heading also include coconut water. Liquids thus obtained are then usually subjected to the following processing processes: (a) lightening to separate the juice from most of the solid impurities, with the power of brightening substances (gelatin, albumin, infusor earth, etc.) or enzymes, centrifugation or ultrafiltration, which is also used to sterilize products; (b) filtering, often using filter plates lined with kizelgurose, cellulose, etc.; (c) deaeration, to remove oxygen, can be obtained from fruiting, souring, and tasting (in the case of fruiting). Various methods can be used, for example, pasteurization (prolonged or instantaneous), electrical sterilization in machines equipped with electrodes, sterilization filtration, canning under pressure using carbon dioxide, cooling, chemical sterilization (for example, using sulfur dioxide, sodium benzoate), treatment with ultraviolet rays or ion exchangers. As a result of these different processing methods, fruit or vegetable juices may consist of a light, unfermented liquid. However, some juices (especially those obtained from fleshy fruits such as apricots, peaches and tomatoes) still contain some of the flesh in finely ground form, either in suspension or as a precipitate. This heading also includes juices, which are relatively rare in practice, obtained from dried fruits, provided that in their fresh state they are juicy. An example is “prune juice” obtained from plums by heating in water in a diffusion apparatus for several x hours. This heading does not, however, cover more or less liquid products irradiated by heating in water.

fresh or dried fruit (e.g., juniper berries, rose hips) which contain practically no juice; such products are generally classified in heading 2106. The juices of this heading may be concentrated (whether or not frozen) or in the form of crystals or powder, in the latter case provided they are entirely or almost entirely soluble in water. Such products are usually obtained by processes involving either heat treatment (whether or not under vacuum) or cold treatment (lyophilisation). Some concentrated juices may be distinguished from their corresponding unconcentrated juices by their characteristic Brix value (see Subheading Note 3 to this Chapter). Provided they retain their original character, the fruit and vegetable juices of this heading may contain the following substances, which either result from the manufacturing process or have been specially added: (1) sugar; (2) other sweetening matter, natural or synthetic, provided that the quantity added does not exceed that necessary for normal sweetening and that the juices otherwise qualify for this heading, in particular as regards the balance of the different constituents (see item (4) below); (3) substances added to preserve the juice or to prevent its fermentation (e.g., sulphur dioxide, carbon dioxide, enzymes); (4) standardising agents (e.g., citric acid, tartaric acid) and substances added to restore the original quantity of constituents destroyed during the manufacturing process (e.g., vitamins, colouring matter), or to "fix" the flavour (e.g., sorbitol added to powdered or crystallised citrus fruit juices). However, the heading excludes fruit juices to which one of the constituents (citric acid, essential oil extracted from the fruit, etc.) has been added in such a quantity that the balance of the different constituents characteristic of the natural juice is clearly upset; in such a case the product has lost its original character. Vegetable juices of this heading may also contain added salt (sodium chloride), spices or flavouring substances. Similarly, the heading covers mixtures of juices of fruit or vegetables of the same kind or of different kinds, as well as reconstituted juices (i.e., products obtained by adding to the concentrated juice water in a quantity not exceeding that contained in similar unconcentrated juices of original composition). However, the addition of water to a natural fruit or vegetable juice, or the addition to a concentrated juice of more water than is necessary to reconstitute the original natural juice, gives diluted products having the character of beverages of heading 2202. Fruit or vegetable juices containing more carbon dioxide than is normally present in juices treated with this gas (aerated fruit juices), as well as lemonades and aerated waters flavoured with fruit juice, are also excluded (heading 2202). The heading also covers grape must, used for any purpose, provided it is unfermented. Treated in much the same way as other fruit juices, grape must closely resembles ordinary grape juice. It may be presented as a concentrate or even in the form of crystals (in the latter case it is known in trade as "grape sugar" or "grape honey" and is used in

confectionery industry for the manufacture of gingerbread, caramel products, etc.). Grape wort partially fermented, whether or not it is stopped, as well as unfermented wort, with added alcohol, if the alcohol concentration in them exceeds 0.5 vol.%, are classified in heading 2204. This heading does not cover: (a) tomato juice having a dry matter content of 7 % or more (heading 2002); (b) fruit or vegetable juices having an alcohol concentration of more than 0.5 vol.% (group 22). Explanation of the subheading. Subheading 2009 11 For the purposes of subheading 2009 11, the term “frozen orange juice” also means concentrated orange juice which, although cold-treated and stored at -18 °C, has not completely frozen to a solid state.

Notes

English text as published in Annex I to Regulation (EU) 2021/1832 (Combined Nomenclature). The EAEU tariff and the EU nomenclature copy these notes from the same convention. For a Russian declaration the binding version is the Russian one: Annex to Decision No 80 of the EEC Council of 14 September 2021.

1. This chapter does not cover:

(a) vegetables, fruit or nuts, prepared or preserved by the processes specified in Chapter 7, 8 or 11;

(b) vegetable fats and oils (Chapter 15);

(c) food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16);

(d) bakers' wares and other products of heading 1905; or

(e) homogenised composite food preparations of heading 2104.

2. Headings 2007 and 2008 do not apply to fruit jellies, fruit pastes, sugar-coated almonds or the like in the form of sugar confectionery (heading 1704) or chocolate confectionery (heading 1806).

3. Headings 2001, 2004 and 2005 cover, as the case may be, only those products of Chapter 7 or of heading 1105 or 1106 (other than flour, meal and powder of the products of Chapter 8) which have been prepared or preserved by processes other than those referred to in note 1(a).

4. Tomato juice, the dry weight content of which is 7 % or more, is to be classified in heading 2002.

5. For the purposes of heading 2007, the expression ‘obtained by cooking’ means obtained by heat treatment at atmospheric pressure or under reduced pressure to increase the viscosity of a product through reduction of water content or other means.

6. For the purposes of heading 2009, the expression ‘juices, unfermented and not containing added spirit’ means juices of an alcoholic strength by volume (see note 2 to Chapter 22) not exceeding 0,5 % vol.

Subheading notes

English text as published in Annex I to Regulation (EU) 2021/1832 (Combined Nomenclature). The EAEU tariff and the EU nomenclature copy these notes from the same convention. For a Russian declaration the binding version is the Russian one: Annex to Decision No 80 of the EEC Council of 14 September 2021.

1. For the purposes of subheading 2005 10, the expression ‘homogenised vegetables’ means preparations of vegetables, finely homogenised, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition, no account is to be taken of small quantities of any ingredients which may have been added to the preparation for seasoning, preservation or other purposes. These preparations may contain a small quantity of visible pieces of vegetables. Subheading 2005 10 takes precedence over all other subheadings of heading 2005.

2. For the purposes of subheading 2007 10, the expression ‘homogenised preparations’ means preparations of fruit, finely homogenised, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition, no account is to be taken of small quantities of any ingredients which may have been added to the preparation for seasoning, preservation or other purposes. These preparations may contain a small quantity of visible pieces of fruit. Subheading 2007 10 takes precedence over all other subheadings of heading 2007.

3. For the purposes of subheadings 2009 12, 2009 21, 2009 31, 2009 41, 2009 61 and 2009 71, the expression ‘Brix value’ means the direct reading of degrees Brix obtained from a Brix hydrometer or of refractive index expressed in terms of percentage sucrose content obtained from a refractometer, at a temperature of 20 °C or corrected for 20 °C if the reading is made at a different temperature.

Additional notes

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. В товарной позиции 2001 овощи, фрукты, орехи и другие съедобные части растений, приготовленные или консервированные с добавлением уксуса или уксусной кислоты, должны содержать 0,5 мас.% или более свободной летучей кислоты в пересчете на уксусную кислоту. Кроме того, в грибах подсубпозиции 2001 90 500 0 содержание соли должно составлять не более 2,5 мас.%.

2. (a) The content of the various sugars expressed as sucrose (sugar content) in products of this Chapter corresponds to the refractometer reading at 20 °C multiplied by the following coefficient:

0.93 for products of subheadings 2008 20 to 2008 80, 2008 93, 2008 97 and 2008 99, or

0.95 for products of other headings.

However, the content of various sugars expressed as sucrose (sugar content) in the following products of this group:

products derived from seaweed and other algae prepared or preserved in a manner not specified in Chapter 12;

- products derived from cassava, maranta, salep, earthen pear or artichoke, sweet potatoes or sweet potatoes and similar root vegetables and tubers of high starch or inulin content of heading 0714;

products produced on the basis of grape leaves;

corresponds to the value obtained by processing the measurement results by high-performance liquid chromatography ("HPLC method") using the following formula:

S + (G + F) x 0.95, where

S is the sucrose content determined by HPLC method;

G is the glucose content determined by HPLC method;

F is the fructose content determined by HPLC method.

(b) “Brix number” in the subheadings of heading 2009 corresponds to the numerical reading of the refractometer at 20°C.

3. Products of subheadings 2008 20 to 2008 80, 2008 93, 2008 97 and 2008 99 shall be regarded as containing sugar additives if the "sugar content" in them exceeds by weight the percentage specified below, depending on the type of fruit or part of the plant consumed:

pineapples and grapes: 13%

Other fruits, including fruit mixtures, and other plant parts consumed: 9%

4. В подсубпозициях 2008 30 110 0 – 2008 30 390 0, 2008 40 110 0 – 2008 40 390 0, 2008 50 110 0 – 2008 50 590 0, 2008 60 110 0 – 2008 60 390 0, 2008 70 110 0 – 2008 70 590 0, 2008 80 110 0 – 2008 80 390 0, 2008 93 110 0 – 2008 93 290 0, 2008 97 120 0 – 2008 97 380 0 и 2008 99 110 0 – 2008 99 400 0 следующие термины имеют указанные ниже значения:

"actual concentration of alcohol by weight" - the number of kilograms of pure alcohol contained in 100 kg of product,

- "wt.%" - alcohol concentration by mass.

5. The following shall apply to the products presented:

(a) the added sugar content of the products of heading 2009 corresponds to the “sugar content” minus the figure below, depending on the type of juice:

lemon or tomato juice: 3,

- grape juice: 15,

Other fruit, nut or vegetable juices, including juice mixtures: 13

(b) fruit juices with added sugar having a Brix number not exceeding 67 and containing less than 50 % by weight of fruit juices in their natural state, obtained from fruit or by diluting concentrated juice, lose their original property of fruit juices of heading 2009.

Note 5(b) does not apply to concentrated natural fruit juices. Concentrated natural fruit juices are therefore not excluded from heading 2009.

6. For the purposes of subheadings 2009 69 510 and 2009 69 710 0, the term “concentrated grape juice (including grape must)” means grape juice (including grape must) for which the refractometer reading at 20 °C is not less than 50.9 %.

7. В подсубпозициях 2001 90 920 0, 2006 00 350 0, 2006 00 910 0, 2007 10 91, 2007 99 930 0, 2008 97 030 0, 2008 97 050 0, 2008 97 120 0, 2008 97 160 0, 2008 97 320 0, 2008 97 360 0, 2008 97 510 0, 2008 97 720 0, 2008 97 760 0, 2008 97 920 0, 2008 97 940 0, 2008 97 970 0, 2008 99 240 0, 2008 99 310 0, 2008 99 360 0, 2008 99 380 0, 2008 99 480 0, 2008 99 630 0, 2009 89 340 0, 2009 89 360, 2009 89 730, 2009 89 850 0, 2009 89 880 0, 2009 89 970 0, 2009 90 920 0, 2009 90 950 0 и 2009 90 970 0 «тропические фрукты» означают плоды гуайявы, манго, мангостана, или гарцинии, папайи, тамаринда, анакардии, или акажу, личи, джекфрута, саподиллы, пассифлоры, или страстоцвета, карамболы и питайи.

8. В подсубпозициях 2001 90 920 0, 2006 00 350 0, 2006 00 910 0, 2007 99 930 0, 2008 19 120 0, 2008 19 920, 2008 97 030 0, 2008 97 050 0, 2008 97 120 0, 2008 97 160 0, 2008 97 320 0, 2008 97 360 0, 2008 97 510 0, 2008 97 720 0, 2008 97 760 0, 2008 97 920 0, 2008 97 940 0, 2008 97 970 0 «тропические орехи» означают орехи кокосовые, орехи кешью, орехи бразильские, орехи ареки (или бетеля), орехи колы и орехи макадамии.

9. Seaweed and other algae prepared or preserved by methods not specified in Chapter 12, such as heat cooking, roasting, adding seasonings or adding sugar, are included in Chapter 20 as products from other parts of plants. Seaweed and other algae, fresh, chilled, ice cream or dried, crushed or uncut, are classified in heading 1212.