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Stabilisation and Association Agreement - Official Documents

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CN Code Rate of duty (% of MFN)<br />

Description On the date<br />

of entry into<br />

force of this<br />

<strong>Agreement</strong><br />

On<br />

1 January of<br />

the first year<br />

following<br />

the date of<br />

entry into<br />

force of this<br />

<strong>Agreement</strong><br />

On<br />

1 January of<br />

the second<br />

year<br />

following<br />

the date of<br />

entry into<br />

force of this<br />

<strong>Agreement</strong><br />

On<br />

1 January of<br />

the third<br />

year<br />

following<br />

the date of<br />

entry into<br />

force of this<br />

<strong>Agreement</strong><br />

On<br />

1 January of<br />

the fourth<br />

year<br />

following<br />

the date of<br />

entry into<br />

force of this<br />

<strong>Agreement</strong><br />

391<br />

On<br />

1 January of<br />

the fifth year<br />

following<br />

the date of<br />

entry into<br />

force of this<br />

<strong>Agreement</strong><br />

<strong>and</strong> the<br />

following<br />

years<br />

(1) (2) (3) (4) (5) (6) (7) (8)<br />

2008 99 -- Other:<br />

--- Not containing added spirit:<br />

---- Not containing added sugar:<br />

2008 99 85 ----- Maize (corn), other than<br />

sweetcorn (Zea mays var.<br />

saccharata)<br />

2008 99 91 -----Yams, sweet potatoes <strong>and</strong><br />

similar edible parts of plants,<br />

containing 5 % or more by weight<br />

of starch<br />

2101 Extracts, essences <strong>and</strong><br />

concentrates, of coffee, tea or<br />

maté‚ <strong>and</strong> preparations with a<br />

basis of these products or with a<br />

basis of coffee, tea or maté;<br />

roasted chicory <strong>and</strong> other roasted<br />

coffee substitutes, <strong>and</strong> extracts,<br />

essences <strong>and</strong> concentrates thereof<br />

2102 Yeasts (active or inactive); other<br />

single-cell micro-organisms, dead<br />

(but not including vaccines of<br />

heading 3002); prepared baking<br />

powders:<br />

2102 10 - Active yeasts:<br />

0 0 0 0 0 0<br />

0 0 0 0 0 0<br />

0 0 0 0 0 0

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