Dried & dehydrated vegetables|HS Code

Dried & dehydrated vegetables harmonized system code

Product Overview "Dried & Dehydrated Vegetables" under HS Code 0712 refers to vegetables that have undergone a process of drying or dehydration to remove their water content, thus extending their shelf-life. The key characteristics of these products include their lightweight nature, low moisture content (typically 5% or less), and the preservation of their nutritional value. This category encompasses a wide variety of vegetables, such as potatoes, onions, garlic, peas, mushrooms, and peppers, each of which can be further classified into different subcategories within HS Code 0712 based on the specific type of vegetable and processing method used. These products have extensive commercial applications, including use in the food service industry for convenience cooking and meal preparation, retail sale as a consumer-friendly, long-lasting food option, and in food processing industries for the production of ready-to-eat meals, soups, sauces, and snacks. The market positioning of Dried & Dehydrated Vegetables is centered on their long shelf-life, nutritional preservation, and convenience for storage and transportation, making them a cost-effective and versatile product for many industries. HS Code Classification & Trade Specifications HS Code 0712 is a 6-digit code under the World Customs Organization's Harmonized System (HS), which falls under Chapter 07 (Edible Vegetables and Certain Roots and Tubers), Heading 12 (Dried Vegetables, Whole, Cut, Sliced, etc., Whether or Not Further Prepared). This code has been assigned to Dried & Dehydrated Vegetables due to their specific processing method and physical characteristics, distinguishing them from other forms of preserved vegetables. Trade considerations for these products typically involve packaging in airtight containers or vacuum-sealed bags to prevent moisture absorption, and shipping in dry, cool conditions to maintain product quality. Additionally, these products are subject to various international quality standards, such as ISO 22000 for food safety management. It's important to note that specific quality standards may vary depending on the destination country and type of vegetable. This HS Code and associated trade information are universally recognized and used in international trade documentation, aiding in customs classification and ensuring smooth trade operations.

Dried & dehydrated vegetables Chapter Note

1.- This Chapter does not cover forage products of heading 12.14. 2.- In headings 07.09, 07.10, 07.11 and 07.12 the word “vegetables” includes edible mushrooms, truffles, olives, capers, marrows, pumpkins, aubergines, sweet corn (Zea mays var. saccharata), fruits of the genus Capsicum or of the genus Pimenta, fennel, parsley, chervil, tarragon, cress and sweet marjoram (Majorana hortensis or Origanum majorana). 3.- Heading 07.12 covers all dried vegetables of the kinds falling in headings 07.01 to 07.11, other than : (a) dried leguminous vegetables, shelled (heading 07.13); (b) sweet corn in the forms specified in headings 11.02 to 11.04; (c) flour, meal, powder, flakes, granules and pellets of potatoes (heading 11.05); (d) flour, meal and powder of the dried leguminous vegetables of heading 07.13 (heading 11.06). 4.- However, dried or crushed or ground fruits of the genus Capsicum or of the genus Pimenta are excluded from this Chapter (heading 09.04). 5.- Heading 07.11 applies to vegetables 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.