Grapes|HS Code

Grapes harmonized system code

Product Overview Grapes, classified under the Harmonized System (HS) code 0806, are small, round, typically green or purple fruits that grow in clusters on a vine. The key characteristics of grapes include their sweetness, acidity, and moisture content, which can vary depending on the variety and maturity of the fruit. The HS Code 0806 is divided into two main subcategories: 080610 for fresh grapes and 080620 for dried grapes (raisins). Both fresh and dried grapes have a wide range of commercial applications. Fresh grapes are often sold in grocery stores and used in the food service industry for garnishes, salads, and desserts. Dried grapes, or raisins, are used in baking and snack foods. The value proposition of grapes lies in their versatility, nutritional benefits, and flavor profile, offering a competitive advantage in both fresh produce and processed food markets. HS Code Classification & Trade Specifications The HS Code for grapes is structured as follows: Chapter 08 (Edible Fruit and Nuts), Heading 06 (Grapes, fresh or dried). This classification is due to the nature of the product being a consumable fruit that can be traded either in its fresh or dried state. In terms of trade considerations, fresh grapes are commonly packaged in vented, recyclable plastic containers or corrugated fiberboard boxes to maintain quality and prevent damage during transit. Dried grapes or raisins are typically packed in airtight, sealed packages to preserve their freshness and extend shelf life. Shipping requirements often include temperature-controlled transportation to maintain product quality. The quality standards for grapes under HS Code 0806 are guided by factors such as size, color, firmness, and absence of defects, following the Codex Alimentarius International Food Standards and the UNECE Standard for Table Grapes. This ensures the grapes are compliant with global trade regulations and meet the expectations of international buyers.

Grapes 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.