Dried mango Hs Code

Dried mango harmonized system code

Product Overview Dried mango, classified under HS Code 080450, refers to mango fruit (Mangifera indica) that has undergone a dehydration process to reduce its moisture content typically to below 20%, thereby extending shelf life and concentrating flavor. The product is characterized by its uniform thickness, flexible texture, natural amber to deep orange coloration, and a sweet-tart flavor profile indicative of mature, high-quality mango cultivars. Processing methods include slicing, drying via sun, hot air, or freeze-drying techniques, with minimal or no additives to preserve natural attributes. HS Code 080450 encompasses dried mangoes in various forms: whole dried slices, diced pieces, and occasionally shredded variants, all excluding those further processed with added sugars or flavor enhancers which fall under different classifications. Commercially, dried mango is extensively utilized in the food service sector as a snack ingredient, in retail packaged goods, and as a raw material in confectionery, bakery, and culinary applications. Its high nutritional value, long shelf stability, and convenient form position it as a competitive product within the global dried fruit market, favored for versatility and ease of integration into diverse food supply chains. HS Code Classification & Trade Specifications The HS Code 080450 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, dried), Subheading 080450 specifically denotes dried mangoes. This classification is based on the product’s botanical origin and dehydration status without further processing beyond drying. Trade considerations dictate that dried mango is commonly packaged in moisture-resistant, food-grade materials such as laminated pouches or vacuum-sealed bags to maintain product integrity and prevent microbial contamination. Preservation protocols emphasize moisture content control (typically 12-20%), water activity below 0.60, and storage under controlled temperature and humidity conditions to comply with international food safety standards including Codex Alimentarius guidelines. Shipping requirements align with standard containerized freight practices, often involving temperature-controlled environments to preserve quality during transit. Quality standards mandated by importing countries focus on pesticide residue limits, absence of foreign matter, and compliance with phytosanitary regulations, ensuring conformity with WTO agreements and facilitating smooth customs clearance. This detailed classification supports accurate tariff assessment, trade compliance, and documentation for international transactions involving dried mango products.

Dried mango 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.