Pistachio Hs Code

Pistachio harmonized system code

Product Overview Pistachios classified under HS Code 080251 refer specifically to shelled pistachio nuts, derived from the species *Pistacia vera*. These nuts are characterized by their distinctive oval shape, pale green kernel, and a firm texture with a natural sweet and nutty flavor. The product is typically processed through dehulling and drying procedures to achieve moisture content below 5%, ensuring extended shelf life and resistance to microbial growth. Quality attributes include kernel integrity, size grading (commonly categorized as large, medium, or small), absence of foreign matter, and low aflatoxin levels in compliance with international food safety standards. The classification 080251 encompasses subcategories such as roasted or otherwise cooked shelled pistachios, excluding those in shell (080250). Commercially, shelled pistachios serve a broad spectrum of applications including direct consumption in retail, incorporation in confectionery, bakery products, ice creams, and as ingredients in culinary preparations within the food service industry. Their value proposition lies in their high nutrient density, versatility, and premium status in international markets, offering competitive advantages in quality consistency and traceability. HS Code Classification & Trade Specifications The HS Code 080251 is a 6-digit tariff classification under Chapter 08 (Edible fruit and nuts; peel of citrus fruit or melons), Heading 0802 (Other nuts, fresh or dried, whether or not shelled or peeled), and Subheading 080251 specifically designates shelled pistachios. This classification is justified by the product’s botanical origin and its processed form, distinguishing shelled nuts from those sold in-shell (080250). Trade considerations for pistachios under this code include standard packaging in vacuum-sealed polyethylene bags, bulk food-grade polypropylene sacks, or hermetically sealed containers designed to prevent moisture ingress and oxidation. Preservation methods commonly employ controlled atmosphere storage and temperature regulation between 0°C to 10°C during transit to maintain quality and inhibit rancidity. Shipping requirements align with international phytosanitary regulations and comply with WTO guidelines, including accurate declaration, certification of origin, and conformity to Codex Alimentarius standards for contaminants and residues. Quality standards emphasize moisture content below 5%, maximum aflatoxin limits (typically 15 ppb), and absence of extraneous matter, thereby facilitating seamless customs clearance and ensuring product integrity across global supply chains.

Pistachio 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.