Mushroom|HS Code

Mushroom harmonized system code

Product Overview Mushrooms falling under HS Code 0709 are defined as edible fungi that are fresh or chilled, excluding those under the genus Agaricus. These mushrooms are known for their unique flavor, texture, and nutritional value, making them a desirable ingredient in various cuisines worldwide. The key characteristics of these mushrooms include their shape, size, color, and freshness, with the quality attributes primarily focused on their firmness, absence of blemishes, and uniformity in size and color. HS Code 0709 includes several subcategories, each representing a different type of mushroom, such as chanterelles, morels, and porcini. The commercial applications of these mushrooms are extensive, with uses ranging from direct consumption in households and restaurants to processing for canned goods, dried products, and flavorings in the food industry. The competitive advantage of mushrooms in this category lies in their unique flavor profiles, high nutritional value, and versatility in culinary applications. HS Code Classification & Trade Specifications Mushrooms under the HS Code 0709 fall in Chapter 07, which covers edible vegetables and certain roots and tubers. The 4-digit heading, 0709, specifically denotes other vegetables, fresh or chilled. The full 6-digit code, 0709XX, signifies the specific type of mushroom, with the last two digits varying based on the mushroom variety. This classification is given due to the product's nature as an edible vegetable that is not otherwise specified in the previous headings. Trade considerations for these mushrooms typically involve packaging in breathable containers to maintain freshness, with preservation methods including refrigeration or chilling. Shipping requirements often necessitate temperature-controlled transport to prevent spoilage. The quality standards for these mushrooms are set by international food safety standards, including regulations on permissible pesticide levels, microbial counts, and other health-related factors. Compliance with these standards is crucial for successful international trade, ensuring the product's safety and quality while adhering to WTO and customs documentation standards.

Mushroom Chapter Note

1.- This Chapter does not cover forage products of heading 12.14. 2.- In headings 07.09, 07.10, 07.11 and 07.12 the word “vegetables” includes edible mushrooms, truffles, olives, capers, marrows, pumpkins, aubergines, sweet corn (Zea mays var. saccharata), fruits of the genus Capsicum or of the genus Pimenta, fennel, parsley, chervil, tarragon, cress and sweet marjoram (Majorana hortensis or Origanum majorana). 3.- Heading 07.12 covers all dried vegetables of the kinds falling in headings 07.01 to 07.11, other than : (a) dried leguminous vegetables, shelled (heading 07.13); (b) sweet corn in the forms specified in headings 11.02 to 11.04; (c) flour, meal, powder, flakes, granules and pellets of potatoes (heading 11.05); (d) flour, meal and powder of the dried leguminous vegetables of heading 07.13 (heading 11.06). 4.- However, dried or crushed or ground fruits of the genus Capsicum or of the genus Pimenta are excluded from this Chapter (heading 09.04). 5.- Heading 07.11 applies to vegetables 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.