Cocoa mass|HS Code

Cocoa mass harmonized system code

Product Overview Cocoa Mass, identified under the Harmonized System (HS) Code 1803, is a core ingredient in the production of chocolate and confectionery items. It is created through the process of grinding cacao beans into a liquid or semi-liquid state, which solidifies upon cooling to form cocoa mass or cocoa liquor. Key characteristics of high-quality cocoa mass include its rich, robust flavor, dark brown color, and smooth texture. The HS Code 1803 is further divided into subcategories based on the level of processing and the presence or absence of sugar. The primary commercial applications of Cocoa Mass include its use in the food service industry, retail sector, and processing industries for producing a wide range of products like chocolate bars, cocoa powder, cocoa butter, and gourmet chocolates. The product's value proposition lies in its versatility, high nutritional content, and integral role in creating the distinct, universally-loved flavor of chocolate products. HS Code Classification & Trade Specifications The complete HS Code for Cocoa Mass is 1803.00, structured hierarchically under Chapter 18 (Cocoa and Cocoa Preparations), Heading 03 (Cocoa Paste, whether or not defatted). The rationale behind its classification under this code is due to its form and processing stage, which aligns with the internationally recognized World Customs Organization (WCO) standards. Trade considerations for Cocoa Mass include its packaging, usually in bulk quantities in food-grade bags or cartons, preservation through temperature-controlled environments to maintain its quality, and shipping requirements that comply with international food safety protocols. The product must meet the quality standards set by the International Cocoa Organization (ICCO), which stipulates specific measures for flavor, color, and fat content among other attributes. This comprehensive classification and trade specifications ensure the product's compliance with World Trade Organization (WTO) and customs documentation standards, and its alignment with international trade classification systems.

Cocoa mass 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.