Frozen strawberry Hs Code

Frozen strawberry harmonized system code

Product Overview Frozen strawberry, classified under HS Code 081110, refers to fresh strawberries that have been rapidly frozen to preserve their physical integrity, nutritional content, and sensory qualities. These strawberries are harvested at optimal ripeness, cleaned, and subjected to quick-freezing techniques such as Individual Quick Freezing (IQF) or block freezing to prevent ice crystal formation and cellular damage. Typically, the product exhibits a bright red color, firm texture upon thawing, and minimal enzymatic degradation, with moisture content maintained at approximately 85-90%. The HS Code 081110 encompasses all frozen strawberries regardless of presentation—whole, sliced, or puréed—excluding those with added sugars or other ingredients. Commercially, frozen strawberries serve a critical role across various sectors, including food service (e.g., dessert toppings, smoothies), retail frozen fruit packs, and ingredient supply for processed products such as jams, confectioneries, and baked goods. The value proposition lies in their year-round availability, controlled quality, and extended shelf life compared to fresh counterparts, positioning them competitively in global markets requiring consistent supply and compliance with food safety standards. HS Code Classification & Trade Specifications The Harmonized System (HS) Code 081110 is structured as follows: Chapter 08 (Edible fruit and nuts; peel of citrus fruit or melons), Heading 0811 (Frozen fruits, excluding those of headings 0810 and 0812), Subheading 081110 (Frozen strawberries). The classification is predicated on the product’s state (frozen) and botanical origin (Fragaria × ananassa), distinguishing it from fresh or processed forms under other codes. Trade considerations emphasize packaging in moisture-proof, food-grade materials such as polyethylene or laminated films, typically in 5 to 20 kg cartons to ensure ease of handling and compliance with cold chain logistics. Preservation mandates maintaining storage temperatures at or below -18°C to inhibit microbial growth and enzymatic activity. Quality standards adhere to Codex Alimentarius guidelines and WTO sanitary and phytosanitary measures, including limits on pesticide residues, absence of foreign matter, and compliance with microbiological criteria (e.g., total plate count, absence of pathogens). Documentation must reflect precise product description and HS code for customs clearance, facilitating tariff determination and regulatory adherence in international trade.

Frozen strawberry 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.