Search Results for: Fruit jellies cooked preparations
tinned foods directory – all the suppliers in the united kingdom, ireland and europe on europages you are on: europages directory home page > all business sectors > food & related products > tinned foods food & related products tinned foods crustaceans, tinned fish, tinned freeze-dried fish fruit preserves
fruit-based preparations marinated fish meat, tinned meats, dried meats, freeze-dried olives - preserved pork meats, tinned shellfish, tinned smoked and salted fish snails, tinned sterilized preserves tinned foods vegetables canned in oil vegetables, freeze-dried vegetables, pickled vegetables, tinned...
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, fresh or dried % % grapes, fresh or dried % % melons (including water- melons) andpapaws (papayas), fresh % % apples,pears and quinces, fresh % % apricots,cherries, peaches (including nectarines), plums and soles, fresh % % other fruit, fresh % % fruit and nuts, uncooked or cooked by steaming or boiling
in water, frozen, whether or not containing added sugar or other sweetening matter % % fruit and nuts provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption % % fruit, dried,...
http://www.eximguru.com/content/exim/indian-customs/dutydrawback/air-schedule-110216.pdf
(rs) ( ) ( ) ( ) ( ) ( ) ( ) ( ) birds' eggs, in shell, fresh, preserved or cooked % % birds' eggs, not in shell, and egg yolks, fresh, dried, cooked by steaming or by boiling in water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter % % natural
(including water- melons) andpapaws (papayas), fresh % % apples, pears and quinces, fresh % % apricots, cherries, peaches (including nectarines), plums and soles, fresh % % other fruit, fresh % % fruit and nuts, uncooked or cooked by steaming or boiling in water, frozen, whether or not containing added...
http://www.eximguru.com/content/exim/indian-customs/dutydrawback/dbk-sch2016.pdf