Coconut milk Hs Code

Coconut milk harmonized system code

Product Overview Coconut milk, classified under HS Code 200989, is a liquid extract derived from the grated meat of mature coconuts (Cocos nucifera). It is characterized by its opaque, creamy white appearance and contains a fat content typically ranging from 17% to 24%, depending on processing methods. The product undergoes mechanical extraction or cold pressing, followed by pasteurization or UHT treatment to ensure microbiological safety and extended shelf life. HS Code 200989 encompasses desiccated coconut, coconut flesh, and other edible coconut preparations excluding fresh or dried coconut, focusing specifically on processed coconut milk and related products intended for human consumption. Commercially, coconut milk is widely utilized across food service sectors, retail packaged goods, and food processing industries as a key ingredient in dairy alternatives, confectionery, sauces, and beverages. Its natural emulsifying properties and rich flavor profile provide a competitive advantage in plant-based product formulations and ethnic cuisine markets, positioning it as a versatile commodity in global trade portfolios. HS Code Classification & Trade Specifications The Harmonized System (HS) Code 200989 falls within Chapter 20 (Preparations of vegetables, fruit, nuts or other parts of plants), Heading 2009 (Fruit juices and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter), and Subheading 2009.89 (Other fruit juices, unfermented and not containing added spirit, nes). This classification is justified by the product’s nature as a processed, liquid vegetable preparation derived from coconut, aligning with WTO and international customs nomenclature standards. Typical packaging includes aseptic cartons, metal cans, or retort pouches with net weights ranging from 200 mL to 1 L for retail, and bulk containers for industrial use. Preservation methods involve UHT processing or pasteurization, ensuring compliance with Codex Alimentarius quality standards including microbiological criteria and fat content specifications. Shipping protocols mandate temperature-controlled logistics where applicable to maintain product integrity. This classification framework facilitates accurate tariff assessment, regulatory compliance, and efficient customs clearance for importers, exporters, and trade compliance officers engaged in international coconut milk commerce.

Coconut milk Chapter Note

1.- This Chapter does not cover : (a) Vegetables, fruit or nuts, prepared or preserved by the processes specified in Chapter 7, 8 or 11; (b) Vegetable fats and oils (Chapter 15); (c) 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); (d) Bakers’ wares and other products of heading 19.05; or (e) Homogenised composite food preparations of heading 21.04. 2.- Headings 20.07 and 20.08 do not apply to fruit jellies, fruit pastes, sugar-coated almonds or the like in the form of sugar confectionery (heading 17.04) or chocolate confectionery (heading 18.06). 3.- Headings 20.01, 20.04 and 20.05 cover, as the case may be, only those products of Chapter 7 or of heading 11.05 or 11.06 (other than flour, meal and powder of the products of Chapter 8) which have been prepared or preserved by processes other than those referred to in Note 1 (a). 4.- Tomato juice the dry weight content of which is 7 % or more is to be classified in heading 20.02. 5.- For the purposes of heading 20.07, the expression “obtained by cooking” means obtained by heat treatment at atmospheric pressure or under reduced pressure to increase the viscosity of a product through reduction of water content or other means. 6.- For the purposes of heading 20.09, the expression “juices, unfermented and not containing added spirit” means juices of an alcoholic strength by volume (see Note 2 to Chapter 22) not exceeding 0.5 % vol.