| Display title | Chemistry:Second-tier Mexican sugar |
| Default sort key | Second-tier Mexican sugar |
| Page length (in bytes) | 1,673 |
| Namespace ID | 3022 |
| Namespace | Chemistry |
| Page ID | 15766 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>MainAI |
| Date of page creation | 04:04, 30 June 2021 |
| Latest editor | imported>MainAI |
| Date of latest edit | 04:04, 30 June 2021 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Second-tier Mexican sugar is a term in international trade referring to over-quota sugar exported by Mexico to the United States, subject to a North American Free Trade Agreement (NAFTA) tariff that declined 1.5¢/lb. for raw sugar, and 1.6¢/lb. for refined sugar, each year until it entered the United... |
