Banana chips Hs Code

Banana chips harmonized system code

Product Overview Banana chips classified under HS Code 200899 are defined as thin slices of banana fruit that have been deep-fried, baked, or dehydrated and subsequently preserved with or without added sweeteners or salt. These products exhibit a firm, crisp texture with moisture content typically below 5%, ensuring extended shelf life and resistance to microbial spoilage. The physical specifications generally include uniform slice thickness ranging from 1 to 3 millimeters, with color variations dependent on processing methods, from golden yellow to light brown. Within HS Code 200899, banana chips are categorized under “Other fruit, nuts and other edible parts of plants, prepared or preserved, not elsewhere specified or included,” encompassing subcategories that differentiate by preservation techniques and added ingredients. Commercially, banana chips serve as ready-to-eat snacks in retail markets, ingredients in food service sectors, and components in further processed products such as confectioneries and bakery items. Their value proposition lies in offering a shelf-stable, nutrient-retentive product with consistent quality metrics, positioning them competitively in both bulk and consumer-packaged goods segments. HS Code Classification & Trade Specifications The complete HS Code for banana chips is 2008.99, where Chapter 20 covers “Preparations of vegetables, fruit, nuts or other parts of plants,” Heading 08 specifies “Fruit, nuts and other edible parts of plants, otherwise prepared or preserved,” and Subheading 99 denotes “Other” products not classified under preceding subheadings. Banana chips are classified under this code due to their processed nature involving frying or drying and preservation, which excludes them from fresh, frozen, or simply dried fruit categories. Trade considerations include packaging in moisture-barrier materials such as laminated pouches or sealed cartons, maintaining relative humidity below 50% to prevent rancidity and microbial growth. Preservation methods comply with international food safety standards, often incorporating antioxidant treatments and controlled atmosphere packaging. Shipping protocols emphasize temperature-controlled environments (15–25°C) to preserve product integrity during transit. Quality standards align with Codex Alimentarius guidelines and local import regulations, mandating parameters such as maximum moisture content (≤5%), permissible levels of pesticide residues, and adherence to sanitary and phytosanitary measures, ensuring seamless customs clearance and regulatory compliance in global trade.

Banana chips Chapter Note

1.- This Chapter does not cover : (a) Vegetables, fruit or nuts, prepared or preserved by the processes specified in Chapter 7, 8 or 11; (b) Vegetable fats and oils (Chapter 15); (c) Food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); (d) Bakers’ wares and other products of heading 19.05; or (e) Homogenised composite food preparations of heading 21.04. 2.- Headings 20.07 and 20.08 do not apply to fruit jellies, fruit pastes, sugar-coated almonds or the like in the form of sugar confectionery (heading 17.04) or chocolate confectionery (heading 18.06). 3.- Headings 20.01, 20.04 and 20.05 cover, as the case may be, only those products of Chapter 7 or of heading 11.05 or 11.06 (other than flour, meal and powder of the products of Chapter 8) which have been prepared or preserved by processes other than those referred to in Note 1 (a). 4.- Tomato juice the dry weight content of which is 7 % or more is to be classified in heading 20.02. 5.- For the purposes of heading 20.07, the expression “obtained by cooking” means obtained by heat treatment at atmospheric pressure or under reduced pressure to increase the viscosity of a product through reduction of water content or other means. 6.- For the purposes of heading 20.09, the expression “juices, unfermented and not containing added spirit” means juices of an alcoholic strength by volume (see Note 2 to Chapter 22) not exceeding 0.5 % vol.