Chapter 10 Cereals - Section II VEGETABLE PRODUCTS

Chapter 10 Cereals

Notes.

1. – (A) The products specified in the headings of this Chapter are to be classified in those headings only if grains are present, whether or not in the car or on the stalk.

(B) The Chapter does not cover grains which have been hulled or otherwise worked. However, rice, husked, milled, polished, glazed, parboiled or broken remains classified in heading 10.06. Similarly, quinoa from which the pericarp has been wholly or partly removed in order to separate the saponin, but which has not undergone any other processes, remains classified in heading 10.08.

2. – Heading 10.05 does not cover sweet corn (Chapter 7).

o

o o

Subheading Note.

1.- The term “ durum wheat ” means wheat of the Triticum durum species and the hybrids derived from the inter-specific crossing of Triticum durumwhich have the same number (28) of chromosomes as that species.

GENERAL

This Chapter covers cereal grains only, whether or not presented in sheaves or in the ear. Grain obtained from cereals cut before maturity and still complete with husks is classified with ordinary grain. Fresh cereals (other than sweet corn of Chapter 7), whether or not suitable for use as vegetables, remain classified in this Chapter.

Rice remains classified in heading 10.06 even if it has been husked, milled, glazed, polished, parboiled, or broken, provided it has not been otherwise worked. Similarly, quinoa from which the pericarp has been wholly or partly removed in order to separate the saponin, but which has not undergone any other processes, remains classified in heading 10.08. Other grains are, however, excluded from the Chapter if they have been hulled or otherwise worked, for example, as described in heading 11.04 (see the corresponding Explanatory Note).

10.01 – Wheat and meslin (+).

– Durum wheal :

1001.11 – – Seed

1001.19 – – Other

– Other:

1001.91 – – Seed

1001.99 – – Other

Wheat can be divided into two main classes

(1) Common wheat, soft, semi-hard or hard, usually having a floury fracture;

(2) Durum wheat (see Subheading Note 1 to this Chapter). Durum wheat is generally of a colour ranging from amber yellow to brown; it usually shows a translucent, hornlike, vitreous fracture.

Spelt, a type of wheat with a small brown grain which retains its husk even after threshing, is also classified in this heading.

Meslin is a mixture of wheat and rye, generally in proportions of two to one.

o

o o

Subheading Explanatory Note.

Subheadings 1001.11 and 1001.91

For the purposes of subheadings 1001.11 and 1001.91. the term “seed” covers only wheat or meslin regarded by the competent national authorities as being for sowing.

10.02 – Rye (+).

1002.10 – Seed

1002.00 – Other

Rye has a rather elongated grain, greenish-grey or light grey in eolour. Its flour is grey.

Rye bearing the fungoid growth known as ergot is excluded (heading 12.11).

o

o o

Subheading Explanatory Note.

Subheading 1002.10

For the purposes of subheading 1002.10, the term “seed” covers only rye regarded by the competent national authorities as being for sowing.

10.03 – Barley (+).

1003.10 – Seed

1003.90 – Other

Barley has a fleshier grain than that of wheat. It is mainly used as livestock feed, for the manufacture of malt and, when polished or pearled, for the preparation of soups or cooked foods.

Bracteiferous varieties of barleydiffer from most other cereals in that their husks (or hulls) become fused to the grain kernel in the course of growth and therefore cannot be separated by simple threshing or winnowing. Barley grain of this kind, which is straw-yellow in colour and pointed at the ends, falls in the heading only if presented complete with husk (or hull). When this husk or hull has been removed bracteiferous barley grains are excluded (heading 11.04); this removal requires a milling process which sometimes also removes part of the pericarp.

The variety of barley which in its natural state has no husk or hull, remains in this heading provided it has not undergone any process other than threshing or winnowing.

The heading does not include :

(a) Sprouted barley (malt), nor roasted malt (see Explanatory Note to heading 11.07).

(b) Roasted barley (coffee substitutes) (heading 21.01).

(c) Malt sprouts separated from the malted grain during the kilning process and other brewing wastes (dregs of cereals, hops, etc.) (heading 23.03).

o

o o

Subheading Explanatory Note.

Subheading 1003.10

For the purposes of subheading 1003.10, the term “seed” covers only barley regarded by the competent national authorities as being for sowing.

10.04 – Oats (+).

1004.10 – Seed

1004.90 – Other

There are two main kinds of oats: grey (or black) oats and white (or yellow) oats.

This heading covers grains with their husks as well as those which in their natural state have no husk or hull, provided they have not undergone any process other than threshing or winnowing.

The heading also covers oats from which the glume tips may have been removed during normal processing or handling (threshing, transportation, reloading, etc.).

o

o o

Subheading Explanatory Note.

Subheading 1004.10

For the purposes of subheading 1004.10, the term “seed” covers only oats regarded by the competent national authorities as being for sowing.

10.05 – Maize (corn)(+).

1005.10 – Seed

1005.90 – Other

There are several kinds of maize (corn), with grains of different colours (golden yellow, white, sometimes reddish-brown or mottled), and of different shapes (round, dog-tooth shaped, flattened, etc.).

The heading does not include sweet corn (Chapter 7).

o

o o

Subheading Explanatory Note.

Subheading 1005.10

For the purposes of subheading 1005.10. the term “ seed ” covers only maize (corn) regarded by the competent national authorities as being for sowing.

10.06 – Rice.

1006.10 – Rice in the husk (paddy or rough)

1006.20 – Husked (brown) rice

1006.30 – Semi-milled or wholly milled rice, whether or not polished or glazed

1006.40 – Broken rice

This heading covers:

(1) Rice in the husk (paddy or rough rice), that is to say, rice grain still tightly enveloped by the husk.

(2) Husked (brown) rice (cargo rice)which, although the husk has been removed by mechanical hullers, is still enclosed in the pericarp. Husked rice almost always still contains a small quantity of paddy.

(3) Semi-milled rice, that is to say, whole rice grains from which the pericarp has been partly removed.

(4) Wholly milled rice (bleached rice), whole rice grains from which the pericarp has been removed by passage through special tapering cylinders.

Wholly milled rice may be polished and subsequently glazed to improve its appearance. The polishing process (which is designed to embellish the mat surface of the plain milled rice) is carried out in brush machines or “ polishing cones ”. “ Glazing ” consists of coating the grains with a mixture of glucose and talcum in special glazing drums.

The heading also includes “ Camolino ” rice, which consists of milled rice coated with a thin film of oil.

(5) Broken rice, i.e., rice broken during processing.

The heading also includes the following :

(a) Enriched rice, consisting of a mixture of ordinary milled rice grains and a very small proportion (in the order of 1 %) of rice grains coated or impregnated with vitamin substances.

(b) Parboiled rice, which, while still in the husk and before being subjected to other processes (e.g., husking, milling, polishing), has been soaked in hot water or steamed and then dried. At certain stages of the parboiling process, the rice may have been treated under pressure or exposed to a complete or partial vacuum.

The grain structure of parboiled rice is only modified to a minor extent by the process it has undergone. Such rice, after milling, polishing, etc., takes from 20 to 35 minutes to cook fully.

The varieties of rice which have been submitted to treatments considerably modifying the grain structure are excluded from this heading. Pre-cooked rice consisting of worked rice grains cooked either fully or partially and then dehydrated falls in heading 19.04. Partially pre-cooked rice takes 5 to 12 minutes to prepare for consumption, whereas fully pre-cooked rice needs only to be soaked in water and brought to the boil before consumption. “Puffed” rice obtained by a swelling process and ready for consumption is also classified in heading 19.04.

10.07 – Grain sorghum (+).

1007.10 – Seed

1007.90 – Other

This heading covers only those varieties of sorghum which are known as grain sorghums and whose grains may be used as cereals for human consumption. The heading includes sorghums such as caffrorum (kafir), cernuum (white durra), durra (brown durra) and nervosum (kaoliang).

The heading does not include forage sorghums (which are used for making hay or silage) such as halepensis(halepense), grass sorghums (which are used for grazing) such as sudanensis (sudanense) or sweet sorghums (which are used primarily for the manufacture of syrup or molasses) such as saccharatum. When presented as seeds for sowing, these products are classified in heading 12.09. Otherwise, forage sorghums and grass sorghums fall to be classified in heading 12.14 and sweet sorghums in heading 12.12. The heading also excludes broomcorn (Sorghum vulgare var. technicum), which is classified in heading 14.04.

Subheading Explanatory Note.

Subheading 1007.10

For the purposes of subheading 1007.10, the term “seed” covers only grain sorghum regarded by the competent national authorities as being for sowing.

10.08 – Buckwheat, millet and canary seeds; other cereals (+).

1008.10 – Buckwheat

– Millet:

1008.21 – – Seed

1008.29 – – Other

1008.30 – Canary seeds

1008.40 – Fonio (Digitaria spp.)

1008.50 – Quinoa (Chenopodium quinoa)

1008.60 – Triticale

1008.90 – Other cereals

(A) BUCKWHEAT, MILLET AND CANARY SEED

This group covers :

(1) Buckwheat. This cereal, also known as black wheat, belongs to the Polygonaceae family, quite different from the Gramineae family which includes most other cereals.

(2) Millet, a round grain, pale-yellow in colour. It includes the following species: Setaria spp., Pennisetum spp., Echinochloa spp., Eleusine spp. (including Eleusine coracana (Coracan)), Panicum spp., Digitaria sanguinalis and Eragrostis tef.

(3) Canary seed, a shining straw coloured seed, elongated and pointed at both ends.

(B) OTHER CEREALS

This group includes certain hybrid grains, e.g., triticale, a cross between wheal and rye.

o

o o

Subheading Explanatory Note.

Subheading 1008.21

For the purposes of subheading 1008.21. the term “seed” covers only millet regarded by the competent national authorities as being for sowing.