Pea protein Hs Code

Pea protein harmonized system code

Product Overview Pea protein classified under HS Code 210610 refers to a plant-based protein concentrate derived primarily from Pisum sativum (yellow or green split peas). This product is typically obtained through mechanical extraction and drying processes, resulting in a fine powder with protein content ranging from 80% to 90% by weight. Pea protein under this classification is characterized by its low fat (usually below 5%), minimal carbohydrate content, and neutral to slightly earthy flavor profile. The product is available in various grades, including isolate and concentrate forms, each conforming to standardized moisture limits (generally below 8%) to ensure shelf stability. Within HS Code 210610, subcategories may include protein concentrates and isolates differentiated by protein purity and processing methods. Commercially, pea protein is extensively utilized in food service sectors, retail formulations, and food processing industries as a functional ingredient in meat analogues, nutritional supplements, bakery products, and dairy alternatives. Its non-allergenic property, sustainable sourcing, and favorable amino acid profile position it competitively against other plant and animal protein sources in the global market. HS Code Classification & Trade Specifications The full HS Code 210610 is structured as follows: Chapter 21 (Miscellaneous edible preparations), Heading 2106 (Food preparations not elsewhere specified or included), and Subheading 210610 (Protein concentrates and textured protein substances). Pea protein falls under this specific subheading due to its nature as a protein concentrate derived from vegetable sources, distinguishing it from raw pulses or flours classified elsewhere. This classification aligns with WTO nomenclature and harmonized tariff schedules, facilitating accurate customs clearance and tariff application. Trade considerations for pea protein include packaging in moisture-barrier materials such as multi-layer polyethylene bags or food-grade bulk containers, typically in net weights ranging from 25 kg to 1000 kg to preserve product integrity during transit. Preservation methods focus on moisture control and oxygen exclusion to prevent microbial growth and oxidative degradation, maintaining product standards compliant with Codex Alimentarius guidelines. Quality assurance parameters include protein content verification via Kjeldahl or Dumas methods, microbiological limits, and absence of contaminants, supporting regulatory compliance and seamless international trade operations.

Pea protein Chapter Note

1.- This Chapter does not cover : (a) Mixed vegetables of heading 07.12; (b) Roasted coffee substitutes containing coffee in any proportion (heading 09.01); (c) Flavoured tea (heading 09.02); (d) Spices or other products of headings 09.04 to 09.10; (e) Food preparations, other than the products described in heading 21.03 or 21.04, 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); (f) Products of heading 24.04; (g) Yeast put up as a medicament or other products of heading 30.03 or 30.04; or (h) Prepared enzymes of heading 35.07. 2.- Extracts of the substitutes referred to in Note 1 (b) above are to be classified in heading 21.01. 3.- For the purposes of heading 21.04, the expression “homogenised composite food preparations” means preparations consisting of a finely homogenised mixture of two or more basic ingredients such as meat, fish, vegetables, fruit or nuts, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition, no account is to be taken of small quantities of any ingredients which may be added to the mixture for seasoning, preservation or other purposes. Such preparations may contain a small quantity of visible pieces of ingredients.