Hazelnut paste Hs Code

Hazelnut paste harmonized system code

Product Overview Hazelnut paste classified under HS Code 200819 is a semi-processed food product derived from roasted or raw hazelnuts, finely ground to a smooth, homogeneous consistency suitable for industrial and commercial applications. This product typically exhibits a moisture content below 2%, fat concentration ranging from 60% to 70%, and minimal particulate presence, ensuring uniform texture and stability. Hazelnut paste is produced through mechanical grinding and may include slight roasting to enhance flavor profiles while preserving nutritional integrity. Within HS Code 200819, subcategories encompass pure nut pastes, those blended with additives (such as sugar or cocoa), and variants distinguished by roasting level or fat content. Commercially, hazelnut paste serves as a key ingredient in confectionery manufacturing, bakery fillings, dairy analogues, and flavoring agents in food service and retail sectors. Its value proposition lies in consistent quality, extended shelf-life under controlled storage, and versatility across multiple food processing applications, positioning it as a preferred commodity in global nut paste markets. HS Code Classification & Trade Specifications The complete HS Code for hazelnut paste is 200819, where Chapter 20 pertains to “Preparations of vegetables, fruit, nuts or other parts of plants,” Heading 08 specifies “Fruit, nuts and other edible parts of plants, otherwise prepared or preserved,” and Subheading 19 designates “Nuts paste.” This classification is justified by the product’s preparation state—processed but not containing significant additional ingredients—and its origin from hazelnuts (Corylus spp.). Trade considerations include packaging in food-grade, hermetically sealed containers ranging from 1 kg tins to 25 kg drums to maintain product integrity during transit. Preservation methods focus on moisture control and oxygen barrier packaging to prevent rancidity and microbial growth, complying with Codex Alimentarius standards. Shipping conditions require temperature-controlled environments (ideally 10–20°C) to preserve organoleptic properties. Quality standards align with ISO 22000 and HACCP protocols, ensuring traceability and compliance with WTO sanitary and phytosanitary measures. Documentation must accurately reflect the HS classification to facilitate customs clearance and tariff application.

Hazelnut paste Chapter Note

1.- This Chapter does not cover : (a) Vegetables, fruit or nuts, prepared or preserved by the processes specified in Chapter 7, 8 or 11; (b) Vegetable fats and oils (Chapter 15); (c) Food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); (d) Bakers’ wares and other products of heading 19.05; or (e) Homogenised composite food preparations of heading 21.04. 2.- Headings 20.07 and 20.08 do not apply to fruit jellies, fruit pastes, sugar-coated almonds or the like in the form of sugar confectionery (heading 17.04) or chocolate confectionery (heading 18.06). 3.- Headings 20.01, 20.04 and 20.05 cover, as the case may be, only those products of Chapter 7 or of heading 11.05 or 11.06 (other than flour, meal and powder of the products of Chapter 8) which have been prepared or preserved by processes other than those referred to in Note 1 (a). 4.- Tomato juice the dry weight content of which is 7 % or more is to be classified in heading 20.02. 5.- For the purposes of heading 20.07, the expression “obtained by cooking” means obtained by heat treatment at atmospheric pressure or under reduced pressure to increase the viscosity of a product through reduction of water content or other means. 6.- For the purposes of heading 20.09, the expression “juices, unfermented and not containing added spirit” means juices of an alcoholic strength by volume (see Note 2 to Chapter 22) not exceeding 0.5 % vol.