«Miscellaneous edible preparations / Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading 3002); prepared baking powders»
HS code: 2102
Country | |
Direction | |
Country | |
Period | |
Selection products |
Period | Total |
---|---|
2013 | <hidden> |
2014 | <hidden> |
2015 | <hidden> |
2016 | <hidden> |
2017 | <hidden> |
2018 | <hidden> |
2019 | <hidden> |
2020 | <hidden> |
Total: | <hidden> |
Period | Weight, tons. |
---|---|
2013 | <hidden> |
2014 | <hidden> |
2015 | <hidden> |
2016 | <hidden> |
2017 | <hidden> |
2018 | <hidden> |
2019 | <hidden> |
2020 | <hidden> |
Total: | <hidden> |
Group product | 2013 | 2020 | Ch. | ∑ (2013-2020) | Ratio |
---|---|---|---|---|---|
04 210210: Active yeasts | <hidden> | <hidden> | <hidden>% | <hidden> | <hidden>% |
04 210220: Inactive yeasts; other single-cell micro-organisms, dead | <hidden> | <hidden> | <hidden>% | <hidden> | <hidden>% |
04 210230: Prepared baking powders | <hidden> | <hidden> | <hidden>% | <hidden> | <hidden>% |
Total: | <hidden> | <hidden> | <hidden> |
№ | Country | ∑ (2013-2020) | Ratio |
---|---|---|---|
1 | Czech Republic | <hidden> | <hidden>% |
2 | Lithuania | <hidden> | <hidden>% |
3 | United Kingdom | <hidden> | <hidden>% |
4 | Brazil | <hidden> | <hidden>% |
5 | Serbia | <hidden> | <hidden>% |
6 | China | <hidden> | <hidden>% |
7 | Germany | <hidden> | <hidden>% |
8 | Egypt | <hidden> | <hidden>% |
9 | Denmark | <hidden> | <hidden>% |
10 | Kazakhstan | <hidden> | <hidden>% |
11 | Belgium | <hidden> | <hidden>% |
12 | Finland | <hidden> | <hidden>% |
The total for all countries: | <hidden> | 100% |
№ | Region | ∑ (2013-2020) | Ratio |
---|---|---|---|
1 | Lipeckaya oblast | <hidden> | <hidden>% |
2 | Voronejskaya oblast | <hidden> | <hidden>% |
3 | Krasnodarskiy kray | <hidden> | <hidden>% |
4 | Moskva | <hidden> | <hidden>% |
5 | Leningradskaya oblast | <hidden> | <hidden>% |
6 | Mariy El | <hidden> | <hidden>% |
7 | Belgorodskaya oblast | <hidden> | <hidden>% |
By all regions: | <hidden> | 100% |