Macadamia nuts Hs Code

Macadamia nuts harmonized system code

Product Overview Macadamia nuts classified under HS Code 080262 refer to shelled nuts derived from the Macadamia integrifolia and Macadamia tetraphylla species, recognized for their high oil content and rich, buttery flavor. These nuts are typically presented in their natural or roasted form, with moisture content maintained below 3% to ensure optimal freshness and shelf life. Physically, macadamia nuts are characterized by their hard, woody shell (when unshelled) and a creamy, ivory-white kernel exhibiting a smooth texture. The HS Code 080262 specifically covers shelled macadamia nuts, excluding in-shell varieties under separate subheadings. Commercially, these nuts are extensively utilized across food service sectors, retail snack markets, confectionery production, and as ingredients in bakery and dairy formulations. Their high monounsaturated fat profile and distinctive flavor profile position them as a premium nut option, enhancing product differentiation. The nuts’ stable shelf life, nutritional benefits, and versatile culinary applications provide significant competitive advantages within global nut trade markets, appealing to both health-conscious consumers and gourmet food manufacturers. HS Code Classification & Trade Specifications The HS Code 080262 designates shelled macadamia nuts within the broader international harmonized system structure: Chapter 08 (Edible fruit and nuts; peel of citrus fruit or melons), Heading 0802 (Other nuts, fresh or dried, whether or not shelled or peeled), and Subheading 080262 (Macadamia nuts, shelled). This classification is justified by the botanical origin and processing state (shelled) of the product, distinguishing it from other nut varieties. Trade protocols for macadamia nuts under this code typically mandate packaging in moisture-proof, food-grade materials such as vacuum-sealed polypropylene or laminated foil bags, with common weight units ranging from 500 grams to 25 kilograms per package. Preservation methods focus on low-temperature storage (below 10°C) and controlled humidity environments to prevent rancidity and microbial contamination. Compliance with international quality standards—including maximum aflatoxin levels (≤10 ppb), moisture content (<3%), and absence of foreign matter—is critical for customs clearance and WTO adherence. Shipping containers must meet phytosanitary regulations, ensuring pest-free transport. This classification framework supports accurate tariff application, risk assessment, and facilitates streamlined customs documentation for global import/export operations.

Macadamia nuts 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.