Cabbage|HS Code

Cabbage harmonized system code

Product Overview Cabbage, a part of the Brassica family, is classified under the HS Code 0704. This versatile vegetable boasts a hardy texture characterized by dense, tightly packed leaves ranging from pale green to purple in color. The product is offered in various forms – whole, shredded, or pre-packaged, each adhering to its own subcategory within the HS Code 0704. Its physical specifications include a diameter of approximately 25-40 centimeters, a weight of 1-8 kilograms, depending on the variety, and a spherical or ovate shape. Cabbage holds a prominent position in the global food market due to its nutritional benefits, versatility, and year-round availability. Its primary uses span across food service, retail, and processing industries, often appearing in salads, stir-fries, pickles, and fermented products like sauerkraut and kimchi. Its competitive advantages include a long shelf-life, easy storage, and adaptability to various cooking methods. HS Code Classification & Trade Specifications Cabbage falls under the Harmonized System (HS) Code 0704, which is further broken down as follows: Chapter 07 (Edible vegetables and certain roots and tubers), Heading 04 (Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas, fresh or chilled). This classification is due to its botanical family and its status as a fresh or chilled edible vegetable. Trading considerations include packaging in breathable mesh bags or boxes for whole cabbages, and sealed plastic bags for shredded or pre-packaged ones. Cabbage is typically preserved through refrigeration, though it can also be preserved through pickling or fermenting. Shipping requirements demand cool, ventilated conditions, with recommended temperatures of 0°C (32°F) and relative humidity of 98-100%. Quality standards for cabbage encompass factors such as size, color, freshness, absence of disease or pests, and firmness. These standards align with WTO and customs documentation standards, ensuring a smooth, compliant trade process.

Cabbage Chapter Note

1.- This Chapter does not cover forage products of heading 12.14. 2.- In headings 07.09, 07.10, 07.11 and 07.12 the word “vegetables” includes edible mushrooms, truffles, olives, capers, marrows, pumpkins, aubergines, sweet corn (Zea mays var. saccharata), fruits of the genus Capsicum or of the genus Pimenta, fennel, parsley, chervil, tarragon, cress and sweet marjoram (Majorana hortensis or Origanum majorana). 3.- Heading 07.12 covers all dried vegetables of the kinds falling in headings 07.01 to 07.11, other than : (a) dried leguminous vegetables, shelled (heading 07.13); (b) sweet corn in the forms specified in headings 11.02 to 11.04; (c) flour, meal, powder, flakes, granules and pellets of potatoes (heading 11.05); (d) flour, meal and powder of the dried leguminous vegetables of heading 07.13 (heading 11.06). 4.- However, dried or crushed or ground fruits of the genus Capsicum or of the genus Pimenta are excluded from this Chapter (heading 09.04). 5.- Heading 07.11 applies to vegetables 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.