Cocoa powder|HS Code

Cocoa powder harmonized system code

Product Overview Cocoa Powder, classified under Harmonized System (HS) Code 1805, is a finely ground substance derived from the cocoa bean. This product exhibits key characteristics such as a dark brown color, a fine texture, and a distinct chocolatey aroma. The processing levels of cocoa powder vary, but most commonly, it undergoes a process of fermentation, drying, roasting, and alkalization, each stage contributing to the quality and flavor attributes. HS Code 1805 encompasses several subcategories, including unsweetened cocoa powder and sweetened cocoa powder, each with differing sugar content. Cocoa powder finds extensive commercial applications in food service and retail industries, typically in the production of chocolates, baking goods, and beverages. Its market positioning is generally determined by its quality, origin, and organic certification status, with premium varieties offering a unique selling proposition in terms of rich flavor profiles and superior baking performance. HS Code Classification & Trade Specifications Cocoa Powder falls under the HS Code structure of Chapter 18 (Cocoa and cocoa preparations), Heading 05 (Cocoa powder, not containing added sugar or other sweetening matter). The rationale behind this classification is its primary composition and processing, which distinguishes it from other cocoa products. Trade of cocoa powder necessitates certain considerations such as packaging in dry, odor-free containers to preserve freshness and quality during transit. Shipping requirements often include controlled temperature conditions to prevent spoilage. The cocoa powder must comply with quality standards set by the Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA), depending on the export destination. This entails specific measurable attributes like moisture content (not exceeding 5%), fat content, and absence of foreign matter. It is crucial to ensure that the cocoa powder aligns with the World Trade Organization (WTO) and customs documentation standards, facilitating its smooth passage through international borders. The HS Code and precise technical specifications aid in maintaining consistency with international trade classification systems.

Cocoa powder 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.