Avocado Hs Code

Avocado harmonized system code

Product Overview Avocado, classified under HS Code 080440, refers to the fresh or dried fruit of the species *Persea americana*, widely recognized for its creamy texture and high nutritional value. Typically, avocados exhibit a pear-shaped or spherical morphology with an outer skin ranging from green to purplish-black, and an edible pulp that is rich in monounsaturated fatty acids. This product category encompasses various cultivars including Hass, Fuerte, and Bacon, each differentiated by size, skin texture, and oil content. The classification under 080440 specifically denotes fresh or dried avocados, unprocessed or minimally processed (e.g., cleaned, sorted, or trimmed), maintaining their natural state without additional preservation. Commercially, avocados serve a pivotal role across food service sectors, retail outlets, and processing industries, where they are utilized in fresh-cut produce, guacamole manufacturing, and as an ingredient in health-focused food products. The product's high nutrient density and year-round availability position it competitively within global markets, offering importers and exporters a consistent supply of a premium fruit with established demand. HS Code Classification & Trade Specifications The HS Code 080440 is structured as follows: Chapter 08 (Edible fruit and nuts; peel of citrus fruit or melons), Heading 0804 (Dates, figs, pineapples, avocados, guavas, mangoes and mangosteens, fresh or dried), and Subheading 080440 (Avocados, fresh or dried). This classification is grounded in the product’s botanical origin and post-harvest condition, aligning with the World Customs Organization’s Harmonized System nomenclature for fresh fruits. Trade protocols for avocados under this HS code typically specify packaging in ventilated cartons or crates with controlled atmosphere conditions to mitigate ethylene-induced ripening and maintain firmness during transit. Preservation standards necessitate temperature-controlled logistics, maintaining 5–13°C with relative humidity at 85–95% to prevent desiccation and decay. Quality compliance adheres to Codex Alimentarius guidelines and international phytosanitary regulations, ensuring freedom from pests, physical damage, and microbial contamination. Accurate classification and adherence to these trade specifications facilitate streamlined customs clearance, minimize tariff disputes, and support compliance with WTO trade facilitation agreements.

Avocado Chapter Note

1.- This Chapter does not cover inedible nuts or fruits. 2.- Chilled fruits and nuts are to be classified in the same headings as the corresponding fresh fruits and nuts. 3.- Dried fruit or dried nuts of this Chapter may be partially rehydrated, or treated for the following purposes : (a) For additional preservation or stabilisation (for example, by moderate heat treatment, sulphuring, the addition of sorbic acid or potassium sorbate), (b) To improve or maintain their appearance (for example, by the addition of vegetable oil or small quantities of glucose syrup), provided that they retain the character of dried fruit or dried nuts. 4.- Heading 08.12 applies to fruit and nuts which have been treated solely to ensure their provisional preservation during transport or storage prior to use (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), provided they remain unsuitable for immediate consumption in that state.