Cocoa beans Hs Code

Cocoa beans harmonized system code

Product Overview Cocoa beans classified under HS Code 180100 refer to the raw or fermented seeds of the Theobroma cacao tree, which serve as the primary raw material in chocolate manufacturing and related food products. These beans are typically characterized by their oval shape, dark brown to black coloration, and a moisture content generally maintained below 8% to preserve quality during storage. The product may be delivered in various processing states, including fermented, dried, and sometimes roasted, though roasting is more commonly classified under different subheadings. Subcategories within HS Code 180100 encompass raw cocoa beans, fermented cocoa beans, and other minimally processed forms, each differentiated by processing level and intended end use. Commercially, cocoa beans are integral to the confectionery, bakery, and beverage industries, serving as the foundational input for cocoa liquor, cocoa butter, and cocoa powder production. Their market positioning is underscored by consistent quality parameters such as bean size, fat content (typically 50-55%), and flavor profile, which collectively influence buyer preference and pricing in global commodity markets. HS Code Classification & Trade Specifications The HS Code 180100 is structured hierarchically as follows: Chapter 18 (Cocoa and cocoa preparations), Heading 18.01 (Cocoa beans, whole or broken, raw or roasted), and Subheading 1801.00 (Cocoa beans). This classification is predicated on the product’s raw botanical origin and minimal processing, distinguishing it from processed cocoa derivatives classified under subsequent headings. Trade professionals recognize this code for customs declarations, tariff assessments, and import-export documentation. Standard packaging for cocoa beans includes jute or woven polypropylene bags with net weights typically ranging from 50 to 70 kilograms, designed to facilitate ventilation and prevent moisture accumulation. Preservation methods emphasize maintaining moisture below 8%, controlling temperature, and protecting against pest infestation during transit. Compliance with International Cocoa Organization (ICCO) quality standards and relevant WTO regulations ensures uniformity in grading and helps mitigate trade disputes. The documentation must detail origin, grading, and phytosanitary certifications to align with international trade and customs requirements, ensuring seamless cross-border movement.

Cocoa beans Chapter Note

1.- This Chapter does not cover : (a) 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); (b) Preparations of headings 04.03, 19.01, 19.02, 19.04, 19.05, 21.05, 22.02, 22.08, 30.03 or 30.04. 2.- Heading 18.06 includes sugar confectionery containing cocoa and, subject to Note 1 to this Chapter, other food preparations containing cocoa.