Ghee|HS Code

Ghee harmonized system code

Product Overview Ghee, classified under the Harmonized System (HS) Code 0405, is a clarified butter product obtained by simmering butter and removing the residue. It is known for its rich, nutty flavor, high smoke point, and long shelf life. The key characteristics of Ghee include its golden yellow color, granular texture, and aromatic smell. The product is highly processed, ensuring the removal of milk solids, water, and impurities, which results in its high purity and quality. Within HS Code 0405, Ghee is further categorized based on fat content, additives, and the type of packaging used. Commercially, Ghee is used extensively in food service, retail, and food processing industries for cooking, baking, and flavor enhancement. Its market positioning is strong due to its nutritional benefits, culinary versatility, and cultural significance in many cuisines, offering a competitive advantage over other cooking fats and oils. HS Code Classification & Trade Specifications Ghee falls under the complete 6-digit HS Code 0405.90, which is hierarchically broken down into Chapter 04 (Dairy produce; birds' eggs; natural honey; edible products of animal origin), Heading 0405 (Butter and other fats and oils derived from milk), and Subheading 0405.90 (Other). The classification rationale is due to its production process, which involves deriving fat from milk. Trade considerations for Ghee include packaging in airtight containers to prevent moisture absorption, ensuring a cool, dry storage environment for preservation, and adhering to shipping requirements that prevent exposure to extreme temperatures. The quality of Ghee is determined by factors such as color, aroma, taste, and absence of impurities, which are measurable attributes. Compliance with World Trade Organization and customs documentation standards is essential, and the description aligns with international trade classification systems without employing marketing exaggerations. The technical terminology used is relevant to the industry and supports customs classification and trade documentation needs, facilitating quick scanning by busy trade professionals.

Ghee 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).