Kode HS kimchi

Subpos yang biasa dipakai

• 2005.99 Vegetable preparations; vegetables and mixtures of vegetables n.e.c. in heading no. 2005, prepared or preserved otherwise than by vinegar or acetic acid, not frozen

Subpos lain dari pos 2005

• 2005.10 Vegetable preparations; homogenised vegetables, prepared or preserved otherwise than by vinegar or acetic acid, not frozen
• 2005.20 Vegetable preparations; potatoes, prepared or preserved otherwise than by vinegar or acetic acid, not frozen
• 2005.40 Vegetable preparations; peas (pisum sativum), prepared or preserved otherwise than by vinegar or acetic acid, not frozen
• 2005.51 Vegetable preparations; beans, shelled, prepared or preserved otherwise than by vinegar or acetic acid, not frozen
• 2005.59 Vegetable preparations; beans, (not shelled), prepared or preserved otherwise than by vinegar or acetic acid, not frozen
• 2005.60 Vegetable preparations; asparagus, prepared or preserved otherwise than by vinegar or acetic acid, not frozen
• 2005.70 Vegetable preparations; olives, prepared or preserved otherwise than by vinegar or acetic acid, not frozen
• 2005.80 Vegetable preparations; sweetcorn (zea mays var. saccharata), prepared or preserved otherwise than by vinegar or acetic acid, not frozen
• 2005.91 Vegetable preparations; bamboo shoots, prepared or preserved otherwise than by vinegar or acetic acid, not frozen

Klik kode untuk menyalinnya. Deskripsi HS ditampilkan dalam bahasa Inggris, bahasa nomenklatur resmi.

Cara memastikan kodenya

1. Baca teks pos dan subpos di atas, lalu pilih yang menggambarkan bahan pembuat dan fungsi produk Anda.
2. Periksa catatan seksi dan bab pada bab 20, yang bisa memasukkan atau mengecualikan produk.
3. Tambahkan digit nasional dari tarif negara pengimpor (8 sampai 10 digit) dan pastikan dengan customs broker, atau minta binding tariff classification ruling ke bea cukai jika besaran bea masuk berpengaruh besar.

Cari di Cek kode HS →Bab 20