…I have an 8e import that requires inspection?
Contact one of the appropriate offices several days prior to importation:
- Fresh Products Inspection Service: avocados, filberts (hazelnuts), grapefruit, table grapes, kiwifruit, limes, onions, oranges, Irish potatoes, tomatoes and walnuts; or
- Processed Products Inspection Service: dates (other than dates for processing), olives (other than Spanish-style green olives), and raisins.
…I have an import that does not meet 8e requirements?
Re-condition the shipment for reinspection, including the dumping of any culls. USDA inspection certifies for all passing and/or failing units and any product dumped. All inspected and/or dumped units must equal original volume. Dumping must be witnessed and recorded by an inspector.
Or re-export the load. This procedure can be documented by filing a Form 7512 with the U.S. Customs and Border Protection Service with a date hole punched stamp, or a Pedimento (Mexican import document) with a paid freight bill showing destination and quantity of proper product.
Or send the product to exempt use by completing the proper exemption form. For all commodities use the importer’s Exempt Form (FV-6). To obtain an FV-6 Form, contact the Marketing Order Administration Branch at least 2 weeks prior to entry. Be sure to include the Customs Entry Number on the FV-6 form.
…I have an exempt import?
Exemptions to Section 8e import requirements only apply to fruits, vegetables and specialty crops brought into the United States for processing, animal feed, charity relief, certified seeds, government agencies, or other exempt outlets. It is vital that importers review varying requirements of each commodity before attempting to import it under exemption. No person may import any lot of an exempt commodity for processing or other exempt use unless the lot is accompanied by a properly executed Importer’s Exempt Commodity Form (FV-6). Be sure to include the Customs Entry Number on the FV-6 form.
In most cases, processing includes canning, freezing, juice, dehydration, chips, shoestrings, starching, flouring, pickling, or the application of heat or cold to such an extent that the natural form or stability of the commodity undergoes a substantial change. Peeling, cooling, slicing, dicing, or applying material to prevent oxidation does not constitute processing.