Dried fruit|HS Code

Dried fruit harmonized system code

Product Overview Dried Fruit, classified under HS Code 0813, is a broad category of fruits that have undergone a drying process to remove the majority of their water content. The key characteristics of these products include their concentrated taste, extended shelf-life, and either whole, sliced, or diced forms, depending on the specific fruit type. They can vary in texture from chewy to crunchy, based on the drying process employed, which may include sun-drying, air-drying, or freeze-drying. This HS Code is further divided into subcategories such as 0813.10 for apricots, 0813.20 for prunes, and 0813.40 for apples, among others. Dried Fruit is widely used in the food service industry, retail sector, and processing industries for culinary applications, snack foods, and ingredient incorporation. The market positioning of Dried Fruit under HS Code 0813 is primarily based on its long shelf-life, nutritional benefits, and versatility in various culinary applications. HS Code Classification & Trade Specifications HS Code 0813 is structured under Chapter 08, which covers 'Edible Fruit and Nuts; Peel of Citrus Fruit or Melons.' Heading 13 within this chapter is specifically allocated for 'Fruit, dried, other than that of headings 0801 to 0806; mixtures of nuts or dried fruits of this Chapter.' The classification of Dried Fruit under this code is due to its specific processing method and form. Common packaging methods for dried fruit include vacuum-sealed bags, plastic containers, and bulk bins to maintain freshness and prevent moisture absorption. The preservation methods include drying and sometimes the addition of preservatives like sulfur dioxide. Shipping requirements often involve temperature-controlled environments to prevent spoilage. Quality standards for Dried Fruit under HS Code 0813 adhere to the guidelines set by the World Trade Organization (WTO), ensuring product safety, quality, and traceability. These standards include measurable attributes such as moisture content, purity, and packaging integrity. The description provided is in line with international trade classification systems and supports customs classification and trade documentation needs.

Dried fruit 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.