| 1904 | | Prepared foods obtained by the swelling or roasting of cereals or cereal products (for example, cornflakes); cereals (other than corn (maize)) in grain form or in the form of flakes or otherworked grains (except flour, groats and meal), pre-cooked or otherwise prepared, not elsewhere specified or included: | | | | |
| 2102 | | Yeasts (active or inactive); other single-cell microorganisms, dead (but not including vaccines of heading 3002); prepared baking powders: | | | | |
| 2102.20 | | Inactive yeasts; other single-cell microorganisms, dead: | | | | |
| 2308.00.10 | 00 | Acorns and horse-chestnuts | kg | 1.4% | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,MX, P,SG) | 20% |
| 2401.10.61 | | Flue-cured, burley and other light air-cured leaf: | | | | |
| 2401.10.61 | 30 | Flue-cured | kg | | | |
| 2401.10.63 | 30 | Flue-cured | kg | | | |
| 2401.10.65 | 30 | Flue-cured | kg | | | |
| 2401.10.95 | 10 | Fire-cured Kentucky and Tennessee | kg | | | |
| 2401.10.95 | 20 | Virginia fire-cured | kg | | | |
| 2401.20.31 | | Flue-cured, burley and other light air-cured leaf: | | | | |
| 2401.20.31 | 10 | Flue-cured | kg | | | |
| 2401.20.33 | 10 | Flue-cured | kg | | | |
| 2401.20.35 | 10 | Flue-cured | kg | | | |
| 2401.20.57 | 10 | Fire-cured Kentucky and Tennessee | kg | | | |
| 2401.20.57 | 20 | Virginia fire-cured | kg | | | |
| 2401.20.83 | 10 | Flue-cured | kg | | | |
| 2401.20.83 | 35 | Fire-cured Kentucky and Tennessee | kg | | | |
| 2401.20.83 | 50 | Virginia fire-cured | kg | | | |
| 2401.20.85 | 10 | Flue-cured | kg | | | |
| 2401.20.85 | 35 | Fire-cured Kentucky and Tennessee | kg | | | |
| 2401.20.85 | 50 | Virginia fire-cured | kg | | | |
| 2401.20.87 | 10 | Flue-cured | kg | | | |
| 2401.20.87 | 35 | Fire-cured Kentucky and Tennessee | kg | | | |
| 2401.20.87 | 50 | Virginia fire-cured | kg | | | |