Skip to content
The Trade Hub
The Trade Hub
  • Q&A Forum
  • Regulatory Watch
  • Regulations
Log inSign up
Log inSign up
OverviewTARIC NomenclatureClassification GuideBTIEU Classification RulingsCJEU Case Law - Tariff ClassificationMarket IntelligenceOrigin of GoodsExport ControlCBAM CalculatorEUDR CheckerClassifyAI SHCustoms ValueIncoterms® 2020
Overview

Tariff Classification

TARIC Nomenclature
Classification Guide
BTI
EU Classification Rulings
CJEU Case Law - Tariff Classification
Market Intelligence

Origin of Goods

Origin of Goods
Origin guides

Export control

Export Control

Environmental

CBAM Calculator
EUDR Checker

Tools

ClassifyAI SH/TARIC
Customs Value
Incoterms® 2020
ClassifyAI SH/TARIC

Automated tariff classification with GRI justification

Classify a product
Need help?

Ask a question about this code or find a tariff classification expert.

Ask a question
  1. The Trade Hub
  2. ...Customs Intelligence
  3. Search

Customs Search

1 results for "0708200000"

Nomenclature codes

Binding Tariff Information (BTI)

See also

070820000080Beans (Vigna spp., Phaseolus spp.)6%
GB5015757660708200090

FRESH LEGUMINOUS BEANS OF THE SPECIES PHASEOLUS VULGARIS.SHELLED FOR HUMAN CONSUMPTION.IT IS PACKED IN I KG, 2 KG, 5KG, 10 KG, 20 KG BAGS.

GB1202360350703200000

FRESH, PROVISIONALLY PRESERVED, PEELED GARLIC CLOVES, THAT HAVE BEEN AIR-DRIED TO REMOVE SOME MOISTURE BUT NOT DEHYDRATED. WITH 5% ADDED CITRIC ACID AND VACUUM PACKED IN 1 KG BAGS. IN A STATE READY FOR IMMEDIATE CONSUMPTION.

GB1152603120703200000

CHILLED FRESH GARLIC BULBS IMPORTED AT A TEMPERATURE OF -5 DEGREES CENTIGRADE OR COLDER. ANALYSIS INDICATED THAT THE GARLIC DID NOT EXHIBIT EVIDENCE THAT IT HAD BEEN FROZEN THROUGHOUT AS THERE WAS NO DAMAGE TO THE CELL STRUCTURE.

GB1158907590703200000

CHILLED GARLIC STEMS, SEVERED FROM A SHOOTED GARLIC BULB. TRANSPORTED AND STORED AT A TEMPERATURE OF 0 DEGREES CENTIGRADE. STEMS ARE GRADED TO HAVE A SIMILAR DIAMETER, THEN BUNCHED.

GB1139346800703200000

BULBS OF WHITE GARLIC. THE OUTER SKIN IS DRIED BUT THE GARLIC RETAINS A HIGH MOISTURE CONTENT AND AS SUCH IS STILL CONSIDERED TO BE FRESH.

TARIC Nomenclature

25 000+ codes

Classification Guide

1 095 HS4

BTI

1 000 000+ BTI