Chewing gum Hs Code

Chewing gum harmonized system code

Product Overview Chewing gum classified under HS Code 170410 is defined as a flavored, chewable substance composed primarily of gum base, sweeteners, flavorings, and softeners, intended for mastication but not for swallowing. This product category encompasses chewing gum in various physical forms including sticks, pellets, and slabs, typically exhibiting uniform size and weight specifications to ensure consistency in packaging and distribution. The processing involves refining gum base materials such as elastomers, resins, and waxes, combined with regulated sweetening agents (e.g., sugar, sugar alcohols) and approved flavor compounds to meet food safety and organoleptic quality standards. Subcategories within this code address chewing gums with and without added sugar, and those containing functional additives such as vitamins or nicotine. Commercially, these gums serve diverse applications across retail outlets, vending services, and food service environments, as well as in industrial processing for confectionery product lines. Positioned as a high-turnover consumer good, chewing gum under 170410 offers competitive advantages through standardized manufacturing processes, compliance with international food additive regulations, and adaptability to evolving market demands for sugar-free and specialty formulations. HS Code Classification & Trade Specifications The HS Code 170410 corresponds to Chapter 17 (“Sugars and sugar confectionery”), Heading 1704 (“Sugar confectionery (including white chocolate), not containing cocoa”), with Subheading 170410 specifically designating chewing gum. This classification is based on the product’s primary composition of gum base and sweeteners, distinguishing it from other confectionery products by its unique mastication use and formulation parameters. Trade considerations for this category include packaging formats such as blister packs, sachets, and bulk cartons, designed to preserve organoleptic qualities and prevent contamination during international transit. Preservation techniques focus on moisture control, temperature regulation, and barrier packaging materials compliant with Codex Alimentarius standards. Shipping requirements mandate clear labeling of ingredients, batch numbers, and compliance with WTO Sanitary and Phytosanitary (SPS) measures to facilitate customs clearance and minimize inspection delays. Quality standards demand adherence to specifications for gum base purity, sweetener concentration (typically 30-60% w/w), and permissible additive limits, ensuring product consistency and safety across jurisdictions. This detailed classification framework supports import/export entities, customs brokers, and trade compliance officers in accurate tariff application, regulatory conformity, and efficient cross-border commerce.

Chewing gum 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.