Trade Update • October 16, 2023 T
he 2023-2024 Wheat Products tariff rate quota will be filled as of 20:59 p.m. Ottawa time (EST) on November 4, 2023, and that the “within access commitment” tariff items will be closed at that time.
Imports of wheat products classified under Customs Tariff headings: 11.01, 11.03, 11.04, 11.08, 11.09, 19.01, 19.02, 19.04, 19.05 and 23.02.
All imports of wheat products accounted for after the cut-off date and time will be classified at the “over access commitment” tariff item number, even if they were imported (or imported and released) before the quota has been filled.
Once the TRQ level is reached, General Import Permit No. 20 – Wheat and Wheat Products and Barley and Barley Products (GIP No. 20) will be suspended with respect to the relevant goods until July 31, 2024. General Import Permit No. 100 – Eligible Agricultural Goods (GIP No. 100) will cover, for the balance of the 2023-24 marketing year, unlimited imports classified under the “over access commitment” tariff item number. Therefore, as of 20:59 p.m. Ottawa time (EST) on November 4, 2023, importers of wheat products may no longer invoke GIP No. 20 when importing such goods.
Please note that after the TRQ level is reached, some wheat products that qualify under the U.S., Mexican, Chilean, Peruvian, Costa Rican, European or United Kingdom’s tariff will continue to be assessed at the “within access” lower rate of duty. Questions regarding to the tariff classification of a product should be addressed to Canada Border Services Agency (CBSA).
A Notice to Importers explaining this action is available here:
Notices – No. 1072 – Wheat, Barley and their Products
If you have any questions, please e-mail: firstname.lastname@example.org
The CBSA will continue to review all comments and take them into consideration for any further amendments to the proposal. They will communicate directly with respondents, if required, and produce a summary that we will publish in the coming months.
Questions about if your imported products are affected? We are always here to help, contact us.