Cooking oil|HS Code

Cooking oil harmonized system code

Product Overview Cooking Oil, falling under HS Code 1517, is primarily a refined edible oil derived from a variety of plant sources such as corn, olive, sunflower, and canola, among others. It is characterized by its clear, golden hue and neutral flavor, typically displaying a high smoke point that makes it suitable for many cooking methods. These oils are further classified into subcategories under HS Code 1517, depending on the plant source, refinement level, and extraction method used. For example, 1517.10 covers margarine and other prepared edible fats, while 1517.90 encompasses other edible mixtures or preparations of animal or vegetable fats. Cooking Oil’s commercial applications are extensive, prominently used across food service industry, retail markets, and food processing industries for frying, sautéing, baking, and as an ingredient in a myriad of recipes. Its value proposition lies in its versatility, nutritional content, and its role as an essential component in food preparation, giving it a strong market positioning. HS Code Classification & Trade Specifications Cooking Oil is classified under the full 6-digit HS Code 1517, within the hierarchical structure of the Harmonized System (HS). Chapter 15 pertains to "Animal or Vegetable Fats and Oils and Their Cleavage Products; Prepared Edible Fats; Animal or Vegetable Waxes." Heading 17 refers to "Margarine; edible mixtures or preparations of animal or vegetable fats or oils or of fractions of different fats or oils of this Chapter, other than edible fats or oils or their fractions of heading 15.16." The product is categorized under this specific code due to its nature as an edible oil, used widely for cooking purposes. Trade considerations for Cooking Oil include packaging in various sizes of plastic or glass bottles, drums for bulk quantities, and preservation methods such as antioxidants to extend shelf life. Shipping requirements often stipulate storage in a cool, dry place away from sunlight. Quality standards for Cooking Oil are dictated by factors such as acidity, color, taste, and purity, ensuring its compliance with international food safety standards as well as WTO and customs documentation standards.

Cooking oil Chapter Note

1.- This Chapter does not cover : (a) Pig fat or poultry fat of heading 02.09; (b) Cocoa butter, fat or oil (heading 18.04); (c) Edible preparations containing by weight more than 15 % of the products of heading 04.05 (generally Chapter 21); (d) Greaves (heading 23.01) or residues of headings 23.04 to 23.06; (e) Fatty acids, prepared waxes, medicaments, paints, varnishes, soap, perfumery, cosmetic or toilet preparations, sulphonated oils or other goods of Section VI; or (f) Factice derived from oils (heading 40.02). 2.- Heading 15.09 does not apply to oils obtained from olives by solvent extraction (heading 15.10). 3.- Heading 15.18 does not cover fats or oils or their fractions, merely denatured, which are to be classified in the heading appropriate to the corresponding undenatured fats and oils and their fractions. 4.- Soap-stocks, oil foots and dregs, stearin pitch, glycerol pitch and wool grease residues fall in heading 15.22. Subheading Notes. 1.- For the purposes of subheading 1509.30, virgin olive oil has a free acidity expressed as oleic acid not exceeding 2.0 g/ 100 g and can be distinguished from the other virgin olive oil categories according to the characteristics indicated in the Codex Alimentarius Standard 33-1981. 2.- For the purposes of subheadings 1514.11 and 1514.19, the expression “low erucic acid rape or colza oil” means the fixed oil which has an erucic acid content of less than 2 % by weight