1001.99.00.65 - Soft white spring wheat

This classification, HTS 1001.99.00.65, specifically designates "soft white spring wheat." This category encompasses wheat varieties characterized by their soft kernel texture and their cultivation cycle, being sown in the spring and harvested in the subsequent fall. Soft wheats are generally used for cakes, pastries, and cookies due to their lower protein content, which results in a tender baked product. The "white" descriptor further indicates a paler bran layer and endosperm compared to red wheat varieties.

This code distinguishes itself from its siblings by its unique combination of kernel texture (soft), color (white), and planting season (spring). For instance, it is differentiated from "white winter wheat" (1001.99.00.45) which is sown in the fall, and from various "red" wheat categories which possess a darker bran and typically higher protein content suitable for bread making. The inclusion of "soft white spring wheat" provides a precise classification for this specific type of wheat, ensuring accurate tariff application.

As this node represents a leaf node within the HTS, there are no further subcategories. Classification at this level is determined by the defined characteristics of soft white spring wheat, necessitating careful examination of the grain's physical properties and its intended commercial use when determining its correct import or export classification.