Dates - dried dates Hs Code

Dates - dried dates harmonized system code

Product Overview Dates - Dried Dates classified under HS Code 080410 refer to mature fruits of the date palm (Phoenix dactylifera) that have undergone a dehydration process to reduce moisture content, thereby extending shelf life and concentrating natural sugars. These dried dates typically exhibit a firm yet pliable texture, with moisture levels ranging between 15-25%, and sugar content exceeding 60%, conforming to commercial food-grade standards. The product is available in various subcategories within 080410, including Deglet Noor, Medjool, and other regional varieties distinguished by size, color, and flavor profile. Processing involves washing, pitting (optional), and drying either through sun exposure or controlled dehydrators, ensuring hygienic handling and preservation of organoleptic qualities. Dried dates serve multiple commercial applications such as direct retail sale, incorporation into confectionery, bakery products, and food service industries, as well as use in natural sweetener formulations. The product’s value proposition lies in its long shelf stability, nutritional benefits (rich in dietary fiber and minerals), and versatility, positioning it competitively in global markets where demand for natural, non-perishable fruit products is rising. HS Code Classification & Trade Specifications The Harmonized System (HS) Code 080410 is structured as follows: Chapter 08 (Edible fruit and nuts; peel of citrus fruit or melons), Heading 0804 (Dates, figs, pineapples, avocados, guavas, mangoes and mangosteens, fresh or dried), and Subheading 080410 (Dates, dried). This classification is based on the product’s botanical origin and processing state, distinguishing dried dates from fresh fruit or other dried fruits under adjacent codes. Trade compliance mandates adherence to standardized packaging formats, often involving vacuum-sealed polyethylene bags or food-grade cartons to maintain moisture equilibrium and prevent microbial contamination during transit. Preservation standards typically require moisture content below 25%, water activity (a_w) under 0.65, and sulfur dioxide levels within regulatory limits to inhibit spoilage. Shipping conditions emphasize temperature controls between 10-25°C and humidity levels below 65% to preserve quality. Quality certification aligns with Codex Alimentarius guidelines and ISO 22000 food safety management systems, ensuring compliance with WTO-sanctioned import/export regulations and facilitating smooth customs clearance through accurate product description and classification.

Dates - dried dates Chapter Note

1.- This Chapter does not cover inedible nuts or fruits. 2.- Chilled fruits and nuts are to be classified in the same headings as the corresponding fresh fruits and nuts. 3.- Dried fruit or dried nuts of this Chapter may be partially rehydrated, or treated for the following purposes : (a) For additional preservation or stabilisation (for example, by moderate heat treatment, sulphuring, the addition of sorbic acid or potassium sorbate), (b) To improve or maintain their appearance (for example, by the addition of vegetable oil or small quantities of glucose syrup), provided that they retain the character of dried fruit or dried nuts. 4.- Heading 08.12 applies to fruit and nuts which have been treated solely to ensure their provisional preservation during transport or storage prior to use (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), provided they remain unsuitable for immediate consumption in that state.