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Section XVIII > Chapter 92 > Heading 9205

Explanatory notes

… sound signalling instruments, etc.) though these could, in certain respects, also be considered wind instruments. The … refers to the tone quality of instruments used in a particular section of an orchestra, rather than to the … but without pipes. (3) Accordions and similar instruments, concertinas, bandoneons and foot‑blown accordions .  …

Section VI > Chapter 38 > Heading 3812

Explanatory notes

… to rubber prior to vulcanisation to give the vulcanised articles better physical properties and reduce the time and temperature required for …

Section IV > Chapter 16 > Heading 1604

Explanatory notes

… from these fish with added fat), etc. (3)   Fish, and their parts, prepared or preserved by other processes not provided … Item (4)) and pasteurised or sterilised fish. (4)   Certain food preparations (including so‑called “prepared … remain classified in the heading whether or not put up in airtight containers. This heading also excludes  : (a)   …

Section VI > Chapter 32 > Heading 3201

Explanatory notes

… etc. The extracts thus obtained are liquid but may be further concentrated to paste or solid forms. All these extracts contain varying proportions of tannin as well as other substances such as … materials of heading 14.04 or from the extracts covered by Part (A) above. The heading also covers gall-nut extracts …

Section VI > Chapter 33 > Heading 3302

Explanatory notes

… together with varying amounts of citronellol and nerol). In particular, the heading covers perfume bases consisting of … quantity of odoriferous substances which characterize a particular beverage; they may also contain juices, colouring …

Section VI > Chapter 29 > Heading 2904

Section II > Chapter 11 > Heading 1104

Explanatory notes

… has been hulled or otherwise worked to remove wholly or partly the pericarp (the skin beneath the husk). The floury … In order to improve its keeping qualities, the germ may be partly defatted or heat treated. Depending on the use to … (b)    Quinoa from which the pericarp has been wholly or partly removed in order to separate the saponin, but which …

Section XI > Chapter 53 > Heading 5303

Explanatory notes

… (5)   Broom fibres, from the bast of the Spanish broom ( Spartium junceum ) or common broom ( Cytisus scoparius ). … However, vegetable materials, which when raw or in certain forms fall in Chapter 14 (for example, stalks of …

Section VI > Chapter 35 > Heading 3505

Explanatory notes

… Cross-linked starches (e.g., distarch phosphate) are an important group of modified starches. (1) Dextrins , …

Section VI > Chapter 29 > Heading 2931

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