Search Results for: Vegetable mixtures cooked by steaming
the first digit), divisions (identified by the first and second digits), groups (identified by the first three digits), classes (identified by the first four digits) and subclasses (identified by all five digits, taken together). the codes for the sections range from 0 through 9 and each section may
fruit and nuts 2151 21510 fruit and nuts, uncooked or cooked by 058.3 steaming or boiling in water, frozen 2152 21520 jams, fruit jellies and fruit or nut .91,.99 058.1 puree and pastes 2153 21530 nuts, ground-nuts, etc., roasted, .11,.19 058.92 salted or otherwise prepared n.e.c. 2154 21540 fruit and...
http://dgft.gov.in/sites/default/files/cpc_0.pdf
the first digit), divisions (identified by the first and second digits), groups (identified by the first three digits), classes (identified by the first four digits) and subclasses (identified by all five digits, taken together). the codes for the sections range from 0 through 9 and each section may
fruit and nuts 2151 21510 fruit and nuts, uncooked or cooked by 058.3 steaming or boiling in water, frozen 2152 21520 jams, fruit jellies and fruit or nut .91,.99 058.1 puree and pastes 2153 21530 nuts, ground-nuts, etc., roasted, .11,.19 058.92 salted or otherwise prepared n.e.c. 2154 21540 fruit and...
https://dgft.gov.in/sites/default/files/cpc_0.pdf