Cassava flour Hs Code

Cassava flour harmonized system code

Product Overview Cassava flour, classified under HS Code 110620, is a finely milled powder derived from the peeled and dried roots of the Manihot esculenta plant. It is characterized by its off-white to light beige color, fine granular texture, and moisture content typically below 14%, ensuring extended shelf life and resistance to microbial growth. The flour undergoes a controlled drying and milling process to preserve its starch composition and minimize impurities, resulting in a high-purity product with consistent particle size distribution. HS Code 110620 encompasses several subcategories based on the degree of refinement and intended use, including native cassava flour and pre-treated variants for specialized industrial applications. Commercially, cassava flour serves as a gluten-free alternative in baking, thickening agent in food processing, and a raw material in bio-based industries. Its neutral taste and high carbohydrate content provide functional versatility across food service sectors, retail packaging, and bulk industrial supply chains. The product’s competitive advantage lies in its sustainable sourcing, non-GMO status, and compatibility with diverse dietary regulations, positioning it as a reliable commodity for international markets. HS Code Classification & Trade Specifications The HS Code 110620 falls under Chapter 11 (Products of the Milling Industry; Malt; Starches; Inulin; Wheat Gluten), specifically Heading 1106 (Flour, Meal, and Powder of the Roots or Tubers of Certain Plants), with Subheading 110620 designating cassava flour. This classification is based on the product’s botanical origin, processing method, and physical form, distinguishing it from starches and other tuber-derived powders. Trade considerations for cassava flour include packaging in moisture-resistant multi-layer polyethylene bags or kraft paper sacks, typically in 25 kg or 50 kg units, to maintain product integrity during transit. Preservation protocols mandate humidity control and temperature regulation (ideally below 25°C) to prevent spoilage. Quality standards adhere to Codex Alimentarius guidelines and WTO sanitary measures, ensuring compliance with maximum residue limits and contaminant thresholds. Documentation requirements emphasize accurate description, country of origin certification, and conformity to phytosanitary regulations, facilitating streamlined customs clearance and risk assessment. This classification framework supports uniform tariff application and trade data analysis in global commerce.

Cassava flour Chapter Note

1.- This Chapter does not cover : (a) Roasted malt put up as coffee substitutes (heading 09.01 or 21.01); (b) Prepared flours, groats, meals or starches of heading 19.01; (c) Corn flakes or other products of heading 19.04; (d) Vegetables, prepared or preserved, of heading 20.01, 20.04 or 20.05; (e) Pharmaceutical products (Chapter 30); or (f) Starches having the character of perfumery, cosmetic or toilet preparations (Chapter 33). 2.- (A) Products from the milling of the cereals listed in the table below fall in this Chapter if they have, by weight on the dry product : (a) a starch content (determined by the modified Ewers polarimetric method) exceeding that indicated in Column (2); and (b) an ash content (after deduction of any added minerals) not exceeding that indicated in Column (3). Otherwise, they fall in heading 23.02. However, germ of cereals, whole, rolled, flaked or ground, is always classified in heading 11.04. (B) Products falling in this Chapter under the above provisions shall be classified in heading 11.01 or 11.02 if the percentage passing through a woven metal wire cloth sieve with the aperture indicated in Column (4) or (5) is not less, by weight, than that shown against the cereal concerned. Otherwise, they fall in heading 11.03 or 11.04. 3.- For the purposes of heading 11.03, the terms “groats” and “meal” mean products obtained by the fragmentation of cereal grains, of which : (a) in the case of maize (corn) products, at least 95 % by weight passes through a woven metal wire cloth sieve with an aperture of 2 mm; (b) in the case of other cereal products, at least 95 % by weight passes through a woven metal wire cloth sieve with an aperture of 1.25 mm.