Egg|HS Code

Egg harmonized system code

Product Overview Eggs, categorized under HS Code 0407, are consumable biological products laid by various poultry species, most commonly chickens. These are oval or round in shape with a hard shell that encloses the yolk and albumen (egg white). They are available in various sizes and colors, depending on the breed of the poultry. The eggs under this HS Code are further classified as fresh, preserved, or cooked with subcategories for chicken eggs, duck eggs, quail eggs, and others. These eggs serve as a primary ingredient in a wide range of culinary applications, including baking, cooking, and direct consumption in both food service and retail sectors. The product's value proposition lies in its nutritional benefits, as eggs are a rich source of protein, vitamins, and minerals. The competitive advantage of eggs is their universal acceptance, versatility in various cuisines, and year-round availability. HS Code Classification & Trade Specifications The full six-digit HS Code for eggs is 0407, with the first two digits (04) representing the chapter for dairy products, birds' eggs, and natural honey, the next two (07) indicating the heading for birds' eggs, in shell, fresh, preserved or cooked, and the last two digits specifying the product's subheadings. The classification under this code is due to the product's nature as a consumable biological product derived from poultry. The eggs are commonly packaged in recyclable paper or plastic containers to protect them from breakage during transport. Preservation methods include refrigeration for fresh eggs or pickling and canning for preserved ones. Shipping requirements commonly involve temperature-controlled logistics to maintain product quality and comply with food safety regulations. The quality standards for eggs under the HS Code 0407 are guided by factors such as size, color, shell integrity, and weight. These standards ensure product consistency and compliances, essential for international trade transactions.

Egg Chapter Note

1.- The expression “milk” means full cream milk or partially or completely skimmed milk. 2.- For the purposes of heading 04.03, yogurt may be concentrated or flavoured and may contain added sugar or other sweetening matter, fruit, nuts, cocoa, chocolate, spices, coffee or coffee extracts, plants, parts of plants, cereals or bakers’ wares, provided that any added substance is not used for the purpose of replacing, in whole or in part, any milk constituent, and the product retains the essential character of yogurt. 3.- For the purposes of heading 04.05 : (a) The term “butter” means natural butter, whey butter or recombined butter (fresh, salted or rancid, including canned butter) derived exclusively from milk, with a milkfat content of 80 % or more but not more than 95 % by weight, a maximum milk solids-not-fat content of 2 % by weight and a maximum water content of 16 % by weight. Butter does not contain added emulsifiers, but may contain sodium chloride, food colours, neutralising salts and cultures of harmless lactic-acidproducing bacteria. (b) The expression “dairy spreads” means a spreadable emulsion of the water-in-oil type, containing milkfat as the only fat in the product, with a milkfat content of 39 % or more but less than 80 % by weight. 4.- Products obtained by the concentration of whey and with the addition of milk or milkfat are to be classified as cheese in heading 04.06 provided that they have the three following characteristics : (a) a milkfat content, by weight of the dry matter, of 5 % or more; (b) a dry matter content, by weight, of at least 70 % but not exceeding 85 %; and (c) they are moulded or capable of being moulded. 5.- This Chapter does not cover : (a) Non-living insects, unfit for human consumption (heading 05.11); (b) Products obtained from whey, containing by weight more than 95 % lactose, expressed as anhydrous lactose calculated on the dry matter (heading 17.02); (c) Products obtained from milk by replacing one or more of its natural constituents (for example, butyric fats) by another substance (for example, oleic fats) (heading 19.01 or 21.06); or (d) Albumins (including concentrates of two or more whey proteins, containing by weight more than 80 % whey proteins, calculated on the dry matter) (heading 35.02) or globulins (heading 35.04). 6.- For the purposes of heading 04.10, the term “insects” means edible non-living insects, whole or in parts, fresh, chilled, frozen, dried, smoked, salted or in brine, as well as flours and meals of insects, fit for human consumption. However, it does not cover edible non-living insects otherwise prepared or preserved (generally Section IV).