Mango - fresh mango Hs Code

Mango - fresh mango harmonized system code

Product Overview Mango - Fresh Mango, classified under HS Code 080450, refers to the edible, fresh fruit of Mangifera indica L., harvested at optimal maturity and suitable for direct consumption or further processing. Physically, fresh mangoes exhibit a smooth, thin to moderately thick skin varying in color from green to yellow, red, or orange depending on cultivar. The internal flesh is firm to soft, juicy, and aromatic, with a single large seed centrally located. Fresh mangoes under this classification are unprocessed and free from any form of preservation or processing other than cleaning and sorting. The HS Code 080450 encompasses various subcategories, including different mango cultivars and grades based on size, ripeness, and visual quality parameters such as absence of blemishes, uniformity of color, and firmness. Commercially, fresh mangoes are widely utilized in retail fresh produce markets, food service sectors such as restaurants and catering, and as raw materials in food processing industries for products like juices, purees, and dried fruit. The product’s value proposition lies in its high nutritional content, sensory appeal, and year-round availability from diverse global producers, positioning it competitively in international fresh fruit trade. HS Code Classification & Trade Specifications The HS Code 080450 is structured as follows: Chapter 08 – Edible fruit and nuts; peel of citrus fruit or melons; Heading 0804 – Dates, figs, pineapples, avocados, guavas, mangoes and mangosteens, fresh or dried; Subheading 080450 – Fresh mangoes. This classification is assigned based on the product’s botanical origin, freshness status, and absence of processing beyond basic cleaning. Under international trade protocols, fresh mangoes require compliance with phytosanitary regulations, controlled temperature logistics (typically 10-13°C to extend shelf life), and packaging standards favoring ventilated cartons with humidity control to prevent spoilage. Typical packaging units range from 4 to 10 kg, designed to minimize mechanical damage during transit. Quality standards referenced include Codex Alimentarius guidelines and ISO norms for fresh produce, emphasizing parameters such as soluble solids content (minimum 12° Brix), absence of pests, and conformity to maximum residue limits (MRLs) for agrochemicals. Documentation for customs clearance mandates precise product description aligned with HS coding, origin certification, and compliance with WTO trade facilitation measures to ensure seamless cross-border movement.

Mango - fresh mango 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.