WCO Explanatory Notes reproduced for reference. © World Customs Organization. Verify against official WCO publication.
16.02 - Other prepared or preserved meat, meat offal or blood. 1602.10 - Homogenised preparations - Of liver of any animal - Of poultry of heading 01.05 : 1602.31 - - Ofturkeys 1602.32 - - Of fowls of the species Gallus domesticus 1602.39 - - Other - Of swine : 1602.41 - - Hams and cuts thereof 1602.42 - - Shoulders and cuts thereof 1602.49 - - Other, including mixtures 1602.50 - Of bovine animals 1602.90 - Other, including preparations of blood of any animal 1602.20 This heading covers all prepared or preserved meat, meat offal or blood of the kind falling in this Chapter, exce t sausages and similar products (heading 16.01), meat extracts and meat juices (heading I&). The heading covers : (I) Meat or meat offal which has been boiled (other than by scaldin or similar treatment see the General Explanatory Note to Chapter 2), steamed, gn led, fried, roasted or otherwise cooked. S (2) PMs, meat pastes, galantines and rillettes (potted mince), provided that they do not meet the requirements for classification in heading 16.01 as sausages or similar products. (3) Meat and meat offal prepared or preserved by other processes not provided for in Chapter 2 or heading 05.04, including those merely covered with batter or bread crumbs, truffled, seasoned (e.g., with both pepper and salt) or finely homogenised (see the General Explanatory Note to this Chapter, Item (4)). (4) Preparations of blood, other than " black puddings " and similar products of heading 16.01. (5) Food pre arations (including so-called " re ared meals ") containing more than 20 % by weight o meat, meat offal or blood (see t e eneral Explanatory Note to this Chapter). ! f 8 The heading also excludes : (a) Pasta (ravioli, etc.) stuffed with meat or meat offal (heading 19.02). (b) Sauces and preparations therefor, mixed condiments and mixed seasonings (heading 21.03). (c) Soups and broths and preparations therefor and homogenised composite food preparations (heading 21.04). -
1.- This Chapter does not cover meat, meat offal, fish, crustaceans, molluscs or other aquatic invertebrates, as well as insects, prepared or preserved by the processes specified in Chapter 2 or 3, Note 6 to Chapter 4 or in heading 05.04. 2.- Food preparations fall in this Chapter provided that they contain more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof. In cases where the preparation contains two or more of the products mentioned above, it is classified in the heading of Chapter 16 corresponding to the component or components which predominate by weight. These provisions do not apply to the stuffed products of heading 19.02 or to the preparations of heading 21.03 or 21.04. Subheading Notes. 1.- For the purposes of subheading 1602.10, the expression “homogenised preparations” means preparations of meat, meat offal, blood or insects, finely homogenised, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition no account is to be taken of small quantities of any ingredients which may have been added to the preparation for seasoning, preservation or other purposes. These preparations may contain a small quantity of visible pieces of meat, meat offal or insects. This subheading takes precedence over all other subheadings of heading 16.02. 2.- The fish, crustaceans, molluscs and other aquatic invertebrates specified in the subheadings of heading 16.04 or 16.05 under their common names only, are of the same species as those mentioned in Chapter 3 under the same name.