Important

In application of Article 13.1 of the EU Council Directive 2006/112/CE on the common system of the value added tax, all orders for goods and services provided by the WCO are invoiced exclusive of VAT since the WCO is regarded as non-taxable person in respect to the activities or transactions in which it engages as public authority within its scope of activity defined in the Convention of 15 December 1950 establishing a Customs Co-operation Council, even where it collects dues, fees, contributions or payments in connection with those activities or transactions.

Harmonized System Advanced: Agricultural products – Sections I to IV (Chapters 1 to 24)

254,00

Description

The main aim of this course is to help trainees use the Harmonized System (HS) Nomenclature in a consistent and effective manner and thus facilitate the classification of internationally traded goods.

Objectives:

  • Provide trainees with the necessary tools to understand the classification of agricultural products.
  • Provide trainees with effective and suitable resources to understand and master the commodity classification methodology.
  • By means of goods classification exercises, equip trainees with the knowledge required to apply the Harmonized System Nomenclature correctly.

It is highly recommended that trainees begin studying the Harmonized System by the WCO HS Foundation Course which provides an introduction to all the most essential basic concepts of the HS, main categories of commodities, common challenges faced by HS users when classifying products in the HS, as well as the organization of tariff classification work.

This course was developed under the framework of the EU-WCO Programme for Harmonized System in Africa (HS-Africa Programme), funded by the European Union.

Modules Included:

  • Section I (Chapters 1 to 5): Live animals and animal product
  • Section II (Chapters 6 to 14): Vegetable ProductsNot completed: Section II (Chapters 6 to 14): Vegetable Products
  • Section III (chapter 15): Animal or vegetable fats and oils and their cleavage products; Prepared edible fats; Animal or vegetable waxes
  • Section IV (Chapters 16 to 24): Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes
  • Course certificate
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Additional information

Language

English

Product Type

Course

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