Subheading 230641 covers cake from low-erucic-acid rape or canola seed — varieties bred to contain less than 2% erucic acid in the oil — while 230649 covers cake from other rape or colza seed with higher erucic acid content. The distinction follows the seed variety, not the processing method, so the supplier's seed specification documentation is key.

Cake and solid residues from palm nut or kernel oil extraction fall under 230660 within this heading. Residues from palm fruit pulp (as opposed to the kernel) may classify differently depending on their composition, so the specific extraction source should be confirmed with the supplier.