1001.90.20 | 23 | Having a specified protein content exceeding 13.3% but not exceeding 13.6% by weight | kg | | | |
1001.90.20 | 24 | Having a specified protein content exceeding 13.6% but not exceeding 13.9% by weight | kg | | | |
1001.90.20 | 26 | Having a specified protein content exceeding 13.9% but not exceeding 14.2% by weight | kg | | | |
1001.90.20 | 29 | Having a specified protein content exceeding 14.2% by weight | kg | | | |
1001.90.20 | 35 | Other red spring wheat | kg | | | |
1001.90.20 | 60 | Soft white spring wheat | kg | | | |
1002.00.00 | 10 | Seeds of a kind used for sowing | kg | | | |
1003.00.20 | 00 | For malting purposes | kg | 0.1¢/kg | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,MX,P,SG) | 0.92¢/kg |
1006.30.10 | 40 | Other, including mixtures | kg | | | |
1007.00.00 | 20 | Seeds of a kind used for sowing | kg | | | |
1008 | | Buckwheat, millet and canary seed; other cereals (including wild rice): | | | | |
1008.90.00 | | Other cereals (including wild rice) | | 1.1% | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,MX,P,SG) | 10% |
1101.00.00 | 10 | Hard spring wheat | kg | | | |
1104 | | Cereal grains otherwise worked (for example, hulled, rolled, flaked, pearled, sliced or kibbled), except rice of heading 1006; germ of cereals, whole, rolled, flaked or ground: | | | | |
1106 | | Flour, meal and powder of the dried leguminous vegetables of heading 0713, of sago or of roots or tubers of heading 0714 or of the products of chapter 8: | | | | |
1106.10.00 | 00 | Of the dried leguminous vegetables of heading 0713 | kg | 8.3% | Free (A,AU,BH,CA, CL,E,IL,J,JO,MA, MX,P,SG) | 35% |
1106.20 | | Of sago or of roots or tubers of heading 0714: | | | | |
1201.00.00 | 20 | Seeds of a kind used for sowing | kg | | | |
1204.00.00 | 10 | For sowing | kg | | | |
1205.10.00 | 10 | For sowing | kg | | | |
1205.90.00 | 10 | For sowing | kg | | | |
1206.00.00 | 35 | For sowing: | | | | |
1207.20.00 | 10 | For sowing | kg | | | |
1209 | | Seeds, fruits and spores of a kind used for sowing: | | | | |
1209.23.00 | 31 | Creeping red: | | | | |