Oranges Hs Code

Oranges harmonized system code

Product Overview Oranges classified under HS Code 080510 refer to fresh citrus fruits belonging to the genus *Citrus*, specifically the sweet orange varieties intended for direct consumption or further processing. These fruits exhibit characteristic firm, smooth rinds with a typical diameter ranging from 60 to 100 millimeters, possessing high juice content and balanced acidity. Product quality is assessed based on parameters such as peel integrity, absence of mechanical damage, uniform coloration, and minimum total soluble solids (TSS) content of 9–12° Brix, ensuring optimal freshness and flavor. The HS Code 080510 encompasses subcategories including navel oranges, Valencia oranges, blood oranges, and other sweet orange cultivars, each differentiated by harvest period and organoleptic properties. Commercially, these oranges serve diverse applications: fresh fruit retail sales, juice extraction in beverage manufacturing, foodservice segments, and ingredient use in confectionery and flavoring industries. Their positioning in global markets is supported by consistent quality standards, high nutritional value, and suitability for year-round supply chains, offering importers and distributors a reliable commodity with established demand. HS Code Classification & Trade Specifications The complete HS Code for sweet oranges is 080510, structured hierarchically as Chapter 08 (Edible fruit and nuts; peel of citrus fruit or melons), Heading 0805 (Citrus fruit, fresh or dried), and Subheading 080510 (Oranges). Classification under this code is based on the product’s botanical identity and fresh state, distinguishing it from dried or processed citrus products catalogued elsewhere. Trade considerations for HS 080510 include standard packaging in ventilated cartons or wooden crates, with net weights typically ranging from 10 to 20 kilograms per package to facilitate handling and inspection. Preservation techniques commonly employed are temperature-controlled storage between 3°C and 8°C with 85–95% relative humidity to maintain shelf life and reduce post-harvest losses. Quality standards conform to Codex Alimentarius guidelines and import country phytosanitary regulations, requiring certification of freedom from quarantine pests and chemical residues within prescribed limits. Documentation for customs clearance emphasizes precise product description, origin declaration, and compliance with WTO SPS (Sanitary and Phytosanitary) measures, ensuring seamless cross-border trade and regulatory adherence.

Oranges 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.