WCO Explanatory Notes reproduced for reference. © World Customs Organization. Verify against official WCO publication.
11.03 - Cereal groats, meal and pellets. - Groats and meal : 1103.19 - - Of other cereals 1103.20 - Pellets The cereal groats and meal of this headin are products, obtained by the £ragmentation of cereal grains (includin whole maize (corn) co s ground with or without their husks), which, where appropriate, h l 11 the requirements as to starch and ash content laid down in Chapter Note 2 (A) and which in all cases comply with the relevant criterion as to passage through a sieve laid down in Chapter Note 3. B i? As regards the distinction to be made between the flours of heading 11.01 or 11.02, the groats and meal of this heading and the products of heading 11.04, see the General Explanatory Note to the Chapter (Item (I), second paragraph). Cereal groats are small fragments or floury kernels obtained by the rough grinding of grains. Meal is a more granular product than flour and is obtained either from the first siftin after the initial milling operation, or by re-grinding and re-sifting the groats resulting from t at initial milling. % Dururn wheat meal, or semolina, is the princi a1 raw material in the manufacture of macaroni, s p a p or the like. Semolina is also used 'rectly as a foodstuff (e.g., in making semolina pu dings). g, This heading also includes meal (e-g., of maize (corn)) pregelatinised by heat treatment, used, for instance, as an additive in brewing. Pellets are products from the milling of cereals of this Chapter which have been agglomerated either directly by corn ression or by the addition of a binder in a proportion not exceeding 3 % by weight (see Note f t o Section In. The heading does not rover pelletised residues derived from the milling of cereals (Chapter 23).
Notes. 1.- This Chapter does not cover : (a) Roasted malt put up as coffee substitutes (heading 09.01 or 21.01); (b) Prepared flours, groats, meals or starches of heading 19.01; (c) Corn flakes or other products of heading 19.04; (d) Vegetables, prepared or preserved, of heading 20.01, 20.04 or 20.05; (e) Pharmaceutical products (Chapter 30); or (f) Starches having the character of perfumery, cosmetic or toilet preparations (Chapter 33). 2.- (A) Products from the milling of the cereals listed in the table below fall in this Chapter if they have, by weight on the dry product : (a) a starch content (determined by the modified Ewers polarimetric method) exceeding that indicated in Column (2); and (b) an ash content (after deduction of any added minerals) not exceeding that indicated in Column (3). Otherwise, they fall in heading 23.02. However, germ of cereals, whole, rolled, flaked or ground, is always classified in heading 11.04. (B) Products falling in this Chapter under the above provisions shall be classified in heading 11.01 or 11.02 if the percentage passing through a woven metal wire cloth sieve with the aperture indicated in Column (4) or (5) is not less, by weight, than that shown against the cereal concerned. Otherwise, they fall in heading 11.03 or 11.04. Cereal Rate of passage through a (1) Starch Ash sieve with an aperture of Content Content (2) (3) 315 micrometres 500 micrometers (microns) (microns) (4) (5) Wheat and rye .................. 45 % 2.5 % 80 % - Barley .............................. 45 % 3 % 80 % - Oats .................................. 45 % 5 % 80 % - Maize (corn) and grain sorghum ........................... 45 % 2 % - 90 % Rice ................................... 45 % 1.6 % 80 % - Buckwheat ....................... 45 % 4 % 80 % - 3.- For the purposes of heading 11.03, the terms “groats” and “meal” mean products obtained by the fragmentation of cereal grains, of which : (a) in the case of maize (corn) products, at least 95 % by weight passes through a woven metal wire cloth sieve with an aperture of 2 mm; (b) in the case of other cereal products, at least 95 % by weight passes through a woven metal wire cloth sieve with an aperture of 1.25 mm.