Cocoa butter Hs Code

Cocoa butter harmonized system code

Product Overview Cocoa butter, classified under HS Code 180400, is a pale-yellow, edible fat extracted from the kernels of Theobroma cacao. It is obtained through mechanical pressing or solvent extraction, followed by refining processes to achieve food-grade purity and stability. This product exhibits a melting point typically between 32°C and 35°C, with a characteristic mild chocolate aroma and a smooth, buttery consistency. Under HS Code 180400, cocoa butter is categorized primarily into raw, refined, and deodorized grades, each meeting distinct compositional and sensory criteria. Its principal applications span the food industry—as a key ingredient in chocolate manufacturing, confectionery, and bakery products—alongside uses in cosmetics and pharmaceuticals due to its emollient properties. Commercially, cocoa butter’s high oxidative stability, consistent melting profile, and compliance with Codex Alimentarius standards position it as a premium raw material in both bulk and specialized trade markets. HS Code Classification & Trade Specifications The HS Code 180400 falls within Chapter 18 (Cocoa and cocoa preparations), specifically under Heading 1804 (Cocoa butter, fat and oil), with the full 6-digit subheading 180400 designating pure cocoa butter. This classification is based on the product’s origin (cocoa beans) and its physical form (fat/oil), distinguishing it from other cocoa derivatives such as cocoa powder (180500) or chocolate preparations (1806). For international trade, cocoa butter is typically packaged in food-grade, hermetically sealed drums or bulk containers, with moisture content maintained below 0.1% to prevent microbial contamination and preserve shelf life. Shipping conditions require stable ambient temperatures to avoid fat bloom and quality degradation. Compliance with international quality standards such as ISO 2451 and adherence to WTO-sanctioned customs documentation protocols ensure smooth import/export operations. Detailed product specifications, including free fatty acid content (commonly <1%), peroxide value, and iodine number, support accurate customs classification and facilitate regulatory conformity across global markets.

Cocoa butter 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.