[Title 19 CFR 151.91]
[Code of Federal Regulations (annual edition) - April 1, 2002 Edition]
[Title 19 - CUSTOMS DUTIES]
[Chapter I - UNITED STATES CUSTOMS SERVICE, DEPARTMENT OF THE TREASURY]
[Part 151 - EXAMINATION, SAMPLING, AND TESTING OF MERCHANDISE]
[Subpart G - Fruit Juices]
[Sec. 151.91 - Brix values of unconcentrated natural fruit juices.]
[From the U.S. Government Printing Office]


19CUSTOMS DUTIES22002-04-012002-04-01falseBrix values of unconcentrated natural fruit juices.151.91Sec. 151.91CUSTOMS DUTIESUNITED STATES CUSTOMS SERVICE, DEPARTMENT OF THE TREASURYEXAMINATION, SAMPLING, AND TESTING OF MERCHANDISEFruit Juices
Sec. 151.91  Brix values of unconcentrated natural fruit juices.

    The following values have been determined to be the average Brix 
values of unconcentrated natural fruit juices in the trade and commerce 
of the United States, for the purposes of the provisions of the 
Additional U.S. Notes to Chapter 20, Harmonized Tariff Schedule of the 
United States (HTSUS) (19 U.S.C. 1202), and will be used in determining 
the dutiable quantity of imports of concentrated fruit juices, using the 
procedure set forth in Additional U.S. Note 2, Chapter 20, HTSUS:

------------------------------------------------------------------------
                                                                Average
                     Kind of fruit juice                      Brix value
                                                               (degrees)
------------------------------------------------------------------------
Apple.......................................................        13.3
Apricot.....................................................        14.3
Bilberry (Whortleberry, Vaccinium Myrtillium)...............        13.4
Black currant...............................................        15.0
Blackberry..................................................        10.0
Black raspberry.............................................        11.1
Blueberry...................................................        14.1
Boysenberry.................................................        10.0
Carob.......................................................        40.0
Cherry......................................................        14.3
Crabapple...................................................        15.4
Cranberry...................................................        10.5
Date........................................................        18.5
Dewberry....................................................        10.0
Elderberry..................................................        11.0
Fig.........................................................        18.2
Gooseberry..................................................         8.3
Grape (Vitis Vinifera)......................................        21.5
Grape (Slipskin varieties)..................................        16.0
Grapefruit..................................................        10.2
Guava.......................................................         7.7
Lemon.......................................................         8.9
Lime........................................................        10.0
Loganberry..................................................        10.5
Mango.......................................................        17.0
Naranjilla..................................................        10.5
Orange......................................................        11.8
Papaya......................................................        10.2
Passion Fruit...............................................        15.3
Peach.......................................................        11.8
Pear........................................................        15.4
Pineapple...................................................        14.3
Plum........................................................        14.3
Pomegranate.................................................        18.2
Prune.......................................................        18.5
Quince......................................................        13.3
Raisin......................................................        18.5
Raspberry (Red raspberry)...................................        10.5
Red currant.................................................        10.5
Soursop (Guanabana, Annono Muricata)........................        16.0
Strawberry..................................................         8.0
Tamarind....................................................        55.0
Tangerine...................................................        11.5
Youngberry..................................................        10.0
------------------------------------------------------------------------


[T.D. 73-175, 38 FR 17470, July 2, 1973, as amended by T.D. 74-41, 39 FR 
2470, Jan. 23, 1974; T.D. 84-173, 49 FR 31852, Aug. 9, 1984; T.D. 89-1, 
53 FR 51269, Dec. 21, 1988]

Subpart H  [Reserved]