Date syrup Hs Code

Date syrup harmonized system code

Product Overview Date syrup, classified under HS Code 170290, is a viscous sweetener derived from the concentrated juice of ripe date fruits (Phoenix dactylifera). It is characterized by its dark amber to deep brown color, with a moisture content typically below 30% to ensure optimal shelf stability and viscosity. The product undergoes minimal processing involving extraction, filtration, and controlled thermal concentration to preserve natural sugars, primarily glucose and fructose, and maintain high antioxidant levels. Within HS Code 170290, subcategories include pure date syrups and blended syrups containing date concentrate mixed with other sweetening agents, each meeting specific purity and compositional criteria. Commercially, date syrup is utilized extensively in food service sectors as a natural sweetener alternative, incorporated into bakery products, confectionery, dairy formulations, and beverage manufacturing. Its natural origin and unique flavor profile position it competitively against conventional syrups, offering importers and manufacturers a differentiated ingredient with potential clean-label benefits and functional versatility in diverse food processing applications. HS Code Classification & Trade Specifications The Harmonized System Code 170290 is structured hierarchically as follows: Chapter 17 (Sugars and Sugar Confectionery), Heading 1702 (Other sugars, including chemically pure lactose, maltose, glucose, and fructose), and Subheading 170290 (Other sugars, including date syrup). Date syrup falls under this specific classification due to its derivation from concentrated date juice, qualifying as a sugar product distinct from refined sucrose or glucose syrups derived from starch. Trade considerations for date syrup include packaging in food-grade containers such as stainless steel drums, HDPE barrels, or aseptic pouches, with net weights ranging typically from 10 to 220 kilograms to facilitate bulk shipment and maintain product integrity. Preservation protocols emphasize moisture control and protection from microbial contamination, often requiring ambient temperature storage in sealed containers. Quality standards adhere to Codex Alimentarius guidelines and international food safety requirements, specifying parameters such as Brix levels (usually 65°–75°), microbiological limits, and absence of adulterants. Compliance with WTO trade regulations and customs documentation standards ensures smooth international transit and classification accuracy, supporting efficient customs clearance and risk management for import/export operators.

Date syrup Chapter Note

1.- This Chapter does not cover : (a) Sugar confectionery containing cocoa (heading 18.06); (b) Chemically pure sugars (other than sucrose, lactose, maltose, glucose and fructose) or other products of heading 29.40; or (c) Medicaments or other products of Chapter 30. Subheading Notes. 1.- For the purposes of subheadings 1701.12, 1701.13 and 1701.14, “raw sugar” means sugar whose content of sucrose by weight, in the dry state, corresponds to a polarimeter reading of less than 99.5. 2.- Subheading 1701.13 covers only cane sugar obtained without centrifugation, whose content of sucrose by weight, in the dry state, corresponds to a polarimeter reading of 69° or more but less than 93°. The product contains only natural anhedral microcrystals, of irregular shape, not visible to the naked eye, which are surrounded by residues of molasses and other constituents of sugar cane.