> Dear List Members
>
Some of you may be aware, there is difference in tariff import duty
based on classification of Seafood as Raw or Cooked product, in some
countries like US & EU.
When we export blanched mussels (with clear label: Cook before
consumption) we would like to take advantage of low tariff import duty
of Raw product by classification.
We do blanch the product specifically for just two reasons. One it helps
to shuck them and two it reduces the bacterial load. But they are not
ready to eat.
Some authorities may mistake blanching as equivalent of cooking and
force us to pay higher tariff duty.
> Could some one help me in locating a clear definition for "Cooked
> Fish/Shellfish" in EU, US FDA or CODEX documents from the perspective
> of Tariff code classification
>
Alternately prescribed time & temperature scales for cooking process
from those documents may also help us in defining a Cooked product.
> As we can use it in our argument, that our blanched product falls
> short of those requirements so shall be classified as Raw and not
> cooked.
>
> Thanks & regards
>
> Sridhar Jaganathan
> Food Safety Coordinator
> Sanford Limited
>
>
>
>
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