Meursing numbers in practice

Highly processed foods are a technical challenge for customs valuations, requiring standardisation and accuracy. In the EU the task of establishing a core element in the customs valuation is carried out by using a set of laboratory protocols to establish the precise proportions of dairy fats, dairy proteins and sugars.

The purpose of Meursing numbers is to provide a reliable way of calculating the duty on ingredients in highly-processed foods. The protocols cover the required procedures for measuring four ingredients: milk fat; milk protein; sucrose and invert sugars. These values are then read off a Meursing table, which has 32 rows for the possible combinations of the milk components and 19 columns for the sugars. The three figure codes in the tables are transferred to the customs documentation, preceded by a 7, flagging it as a special additional code.

Most third country exporters of biscuits and bakery goods face a lengthy documentation process. The UK, however, has not been required to use Meursing codes since April 2021. Not that this has stopped folk from feeling hard done by.

Bookmark the permalink.

Comments are closed.