Search Results for: Couscous
vegetables, fruit, nuts etc, prepared or preserved by vinegar product code (hs) for crisp bread, ginger bread,sweet biscuits, rusks etc commodity code for foods prepared by swell cereal, cereal, grain hs code of tapioca, substitutes therefor prepared from starch harmonized tariff system code for pasta, couscous
vegetables, fruit, nuts etc, prepared or preserved by vinegar product code (hs) for crisp bread, ginger bread,sweet biscuits, rusks etc commodity code for foods prepared by swell cereal, cereal, grain hs code of tapioca, substitutes therefor prepared from starch harmonized tariff system code for pasta, couscous...
https://howtoexportimport.com/HS-Codes/default.aspx
household food and drink waste. buying the right amounts, storing produce correctly (in particular making better use of packaging, as highlighted by lfhw and fresher for longer ), understanding 'best before' dates and what can be done with 'tired' staple foods include breakfast cereals, pasta, rice, couscous
or with absorbed milk cereal/ breakfast bars (see table ) flour corn flour, flour pasta gnocchi, noodles, pasta, takeaway noodles; cooked or dried pasta as part of a meal rice rice, including boil in the bag / express rice, takeaway rice; cooked or dried rice as part of a meal other staple foods couscous...
http://www.wrap.org.uk/sites/files/wrap/hhfdw-2012-main.pdf.pdf
manufacture sweetmeats includind dairy based sweetmeats manufacture of chewing gum group class sub- class description preserving in sugar of fruit, nuts, fruit peels and other parts of plants manufacture of other cocoa, chocolate, sugar confectionery products n.e.c. manufacture of macaroni, noodles, couscous
and similar farinaceous products this class includes manufacture of pastas such as macaroni and noodles, whether or not cooked or stuffed, manufacture of couscous, manufacture of canned or frozen pasta products this class excludes: - manufacture of soup containing pasta, see manufacture of macaroni,...
https://www.ncs.gov.in/Documents/NIC_Sector.pdf