Garlic Hs Code

Garlic harmonized system code

Product Overview Garlic classified under HS Code 070320 refers specifically to fresh or chilled garlic bulbs intended for human consumption. This product category encompasses whole garlic cloves and bulbs that are harvested, minimally processed to remove outer layers, and maintained in a fresh or chilled state without further preservation or drying. Key physical characteristics include a firm texture, white to off-white papery skin, and a typical bulb diameter ranging from 3 to 6 cm. Quality attributes focus on freshness, absence of decay or sprouting, and compliance with phytosanitary standards. The HS Code 070320 is subdivided into various subcategories based on size grading and treatment levels, such as peeled or unpeeled, although the primary classification remains consistent for fresh or chilled forms. Commercially, these garlic products serve as essential ingredients in food service operations, retail grocery distribution, and food processing industries, particularly for seasoning, flavoring, and ingredient applications. The product’s value proposition lies in its consistent quality, supply chain reliability, and adherence to international food safety standards, positioning it competitively in global markets where demand for fresh garlic is sustained by culinary and industrial uses. HS Code Classification & Trade Specifications The complete HS Code for fresh or chilled garlic is 070320, situated within Chapter 07 (“Edible vegetables and certain roots and tubers”), Heading 0703 (“Onions, shallots, garlic, leeks and other alliaceous vegetables, fresh or chilled”), and Subheading 070320 specifically denoting garlic. This classification is justified by the botanical origin (Allium sativum), processing state (fresh or chilled), and use case, aligning with the Harmonized System nomenclature maintained by the World Customs Organization (WCO). Trade considerations for garlic under this code include packaging in ventilated cartons or mesh bags to maintain humidity control, utilizing refrigeration (0-4°C) to optimize shelf life and preserve organoleptic properties during transport. Shipping methods must comply with international phytosanitary regulations and include fumigation or treatment certifications where required. Quality standards adhere to Codex Alimentarius guidelines and include parameters such as moisture content (approximately 60-65%), absence of foreign matter, and freedom from pests and diseases. This classification and associated trade details ensure compliance with WTO trade facilitation protocols and facilitate accurate customs clearance and tariff application in importing and exporting jurisdictions.

Garlic 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.