Brown sugar|HS Code

Brown sugar harmonized system code

Product Overview Brown Sugar, classified under HS Code 1701, is a type of sugar product distinguished by its brown coloration resulting from the presence of molasses. This particular sugar undergoes minimal processing, which allows it to retain a certain proportion of the cane's natural molasses, contributing to its characteristic color, moist texture, and rich, caramel-like flavor. Notably, the HS Code 1701 encompasses various forms of cane or beet sugar, including raw sugar not containing added flavoring or coloring matter. However, Brown Sugar stands out due to its distinct properties and processing method. Commercially, Brown Sugar is predominantly used in the food service industry, retail sector, and food processing industries, where its unique flavor profile enhances a variety of culinary applications such as baking and beverage preparation. Its value proposition lies in its ability to impart a depth of flavor that is not achievable with white sugar, giving it a competitive edge in the market. HS Code Classification & Trade Specifications The complete HS Code structure for Brown Sugar is 1701.14, aligning with the World Customs Organization's Harmonized System (HS) of product classification. This code is broken down hierarchically as: Chapter 17 (Sugars and Sugar Confectionery), Heading 01 (Cane or beet sugar and chemically pure sucrose, in solid form), and Subheading 14 (Other). Brown Sugar is classified under this specific code due to its minimal processing and the retention of natural molasses. When it comes to trade considerations, Brown Sugar is commonly packaged in paper or polypropylene bags designed to preserve its moisture content and prevent contamination. Shipping requirements often stipulate storage in a dry, cool, and well-ventilated environment to maintain product quality. Its trade quality standards are guided by factors such as color, grain size, moisture content, and molasses percentage, all of which must align with the standards set by the World Trade Organization and other international trade bodies. It is crucial for all trade documentation to accurately reflect these details, ensuring compliance with customs regulations and facilitating efficient trade transactions.

Brown sugar Chapter Note

1.- This Chapter does not cover : (a) Sugar confectionery containing cocoa (heading 18.06); (b) Chemically pure sugars (other than sucrose, lactose, maltose, glucose and fructose) or other products of heading 29.40; or (c) Medicaments or other products of Chapter 30. Subheading Notes. 1.- For the purposes of subheadings 1701.12, 1701.13 and 1701.14, “raw sugar” means sugar whose content of sucrose by weight, in the dry state, corresponds to a polarimeter reading of less than 99.5. 2.- Subheading 1701.13 covers only cane sugar obtained without centrifugation, whose content of sucrose by weight, in the dry state, corresponds to a polarimeter reading of 69° or more but less than 93°. The product contains only natural anhedral microcrystals, of irregular shape, not visible to the naked eye, which are surrounded by residues of molasses and other constituents of sugar cane.