19 C.F.R. § 151.91 Brix values of unconcentrated natural fruit juices.
Title 19 - Customs Duties
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: [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]
Title 19: Customs Duties
PART 151—EXAMINATION, SAMPLING, AND TESTING OF MERCHANDISE
Subpart G—Fruit Juices
§ 151.91 Brix values of unconcentrated natural fruit juices.
------------------------------------------------------------------------ Average Kind of fruit juice Brix value (degrees)------------------------------------------------------------------------Apple....................................................... 13.3Apricot..................................................... 14.3Bilberry (Whortleberry, Vaccinium Myrtillium)............... 13.4Black currant............................................... 15.0Blackberry.................................................. 10.0Black raspberry............................................. 11.1Blueberry................................................... 14.1Boysenberry................................................. 10.0Carob....................................................... 40.0Cherry...................................................... 14.3Crabapple................................................... 15.4Cranberry................................................... 10.5Date........................................................ 18.5Dewberry.................................................... 10.0Elderberry.................................................. 11.0Fig......................................................... 18.2Gooseberry.................................................. 8.3Grape (Vitis Vinifera)...................................... 21.5Grape (Slipskin varieties).................................. 16.0Grapefruit.................................................. 10.2Guava....................................................... 7.7Lemon....................................................... 8.9Lime........................................................ 10.0Loganberry.................................................. 10.5Mango....................................................... 17.0Naranjilla.................................................. 10.5Orange...................................................... 11.8Papaya...................................................... 10.2Passion Fruit............................................... 15.3Peach....................................................... 11.8Pear........................................................ 15.4Pineapple................................................... 14.3Plum........................................................ 14.3Pomegranate................................................. 18.2Prune....................................................... 18.5Quince...................................................... 13.3Raisin...................................................... 18.5Raspberry (Red raspberry)................................... 10.5Red currant................................................. 10.5Soursop (Guanabana, Annono Muricata)........................ 16.0Strawberry.................................................. 8.0Tamarind.................................................... 55.0Tangerine................................................... 11.5Youngberry.................................................. 10.0------------------------------------------------------------------------
