Pasta - spaghetti|HS Code

Pasta - spaghetti harmonized system code

Product Overview Pasta - Spaghetti, classified under the Harmonized System (HS) code 1902, refers to uncooked, not stuffed pasta of wheat semolina. This product represents one of the most common pasta types, typically made from durum wheat semolina, water, and sometimes eggs. Its key characteristics include a long, thin cylindrical shape, a uniform golden yellow color, and a firm, slightly elastic texture when cooked. Within the HS code 1902, spaghetti falls under the subcategory of "Uncooked pasta, not stuffed or otherwise prepared". Commercially, it is widely used in food service, retail, and food processing industries as a staple food item in a variety of dishes. The product has a strong market positioning due to its versatility, long shelf-life, and ease of preparation, making it a competitive choice for businesses involved in international trade. HS Code Classification & Trade Specifications Spaghetti is classified under the full 6-digit HS Code 1902.11.00, which is hierarchically structured as follows: Chapter 19 (Preparations of cereals, flour, starch or milk; pastrycooks' products), Heading 02 (Pasta, whether or not cooked or stuffed (with meat or other substances) or otherwise prepared, such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, cannelloni; couscous, whether or not prepared). The product falls under this specific code due to its composition and uncooked state. Trade considerations for this product include its packaging, often in boxes or bags to protect the product's shape and quality during transport. Preservation methods typically involve storing in cool, dry places. Shipping requirements may vary depending on the destination country's standards, but generally, spaghetti is shipped at ambient temperatures. In terms of quality standards, the product must meet specific measures of moisture content, ash content, and protein content, among other parameters, to ensure its suitability for consumption and adherence to international trade regulations.

Pasta - spaghetti Chapter Note

1.- This Chapter does not cover : (a) Except in the case of stuffed products of heading 19.02, food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); (b) Biscuits or other articles made from flour or from starch, specially prepared for use in animal feeding (heading 23.09); or (c) Medicaments or other products of Chapter 30. 2.- For the purposes of heading 19.01 : (a) The term “groats” means cereal groats of Chapter 11; (b) The terms “flour” and “meal” mean : (1) Cereal flour and meal of Chapter 11, and (2) Flour, meal and powder of vegetable origin of any Chapter, other than flour, meal or powder of dried vegetables (heading 07.12), of potatoes (heading 11.05) or of dried leguminous vegetables (heading 11.06). 3.- Heading 19.04 does not cover preparations containing more than 6 % by weight of cocoa calculated on a totally defatted basis or completely coated with chocolate or other food preparations containing cocoa of heading 18.06 (heading 18.06). 4.- For the purposes of heading 19.04, the expression “otherwise prepared” means prepared or processed to an extent beyond that provided for in the headings of or Notes to Chapter 10 or 11.