Onion powder Hs Code

Onion powder harmonized system code

Product Overview Onion powder, classified under HS Code 071220, is a finely ground dehydrated product derived from mature Allium cepa bulbs. It is characterized by its uniform granularity, low moisture content typically below 8%, and absence of adulterants, ensuring high purity and consistent flavor profile. Processing involves cleaning, slicing, drying via controlled dehydration methods such as hot air or freeze-drying, followed by milling to achieve a powder texture suitable for culinary and industrial applications. The HS Code 071220 encompasses subcategories including pure onion powder, blends with minimal additives, and organic-certified variants, each conforming to specific compositional standards. Commercially, onion powder serves as a versatile seasoning ingredient in the food service sector, retail packaged goods, and large-scale food processing industries, contributing to flavor enhancement, shelf-life extension, and formulation consistency. Its value proposition lies in its concentrated flavor delivery, ease of storage and handling, and long shelf stability compared to fresh onions, making it a preferred choice for international trade and industrial use. HS Code Classification & Trade Specifications The HS Code 071220 falls under Chapter 07 (Edible Vegetables and Certain Roots and Tubers), specifically Heading 0712 (Dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared), with Subheading 071220 designating onion powder. This classification is based on the product’s state as dehydrated and milled onion, distinct from fresh or otherwise prepared forms. Trade professionals recognize this code as critical for customs declaration, tariff determination, and regulatory compliance. Typical packaging formats include multi-layered kraft paper bags, polyethylene-lined sacks, or bulk containers with net weights ranging from 5 kg to 25 kg, designed to protect against moisture ingress and contamination. Preservation practices emphasize low humidity storage and oxygen barrier packaging to maintain product integrity during transit. Quality standards align with Codex Alimentarius guidelines and ISO norms, specifying parameters such as maximum moisture content (≤8%), total ash content, and absence of foreign matter. Compliance with WTO agreements and adherence to international phytosanitary regulations ensure smooth cross-border transactions and uniform classification in global markets.

Onion powder 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.