Plant extract Hs Code

Plant extract harmonized system code

Product Overview Plant extracts classified under HS Code 130219 comprise concentrated natural substances obtained through physical or chemical extraction processes from various parts of plants, excluding essential oils and oleoresins. These extracts typically present as viscous liquids, powders, or pastes, characterized by defined moisture content (usually below 10%) and standardized active ingredient concentrations to ensure batch consistency. The classification includes aqueous, alcoholic, or solvent-based extracts derived from leaves, roots, seeds, or bark, processed through maceration, percolation, or solvent extraction methods. Subcategories within 130219 encompass extracts such as vegetable saps and juices (excluding those classified separately), as well as other concentrated plant derivatives not covered under essential oils (HS 3301) or fixed vegetable fats and oils (HS 1515). Commercially, these extracts serve as flavoring agents, natural colorants, nutraceutical ingredients, and functional additives across food service, retail food products, and food processing industries. Their value proposition lies in providing standardized, high-purity botanical components that comply with international food safety regulations, offering traceability and consistency critical for large-scale manufacturing and export markets. HS Code Classification & Trade Specifications The HS Code 130219 is structured within Chapter 13 (Lac; gums, resins and other vegetable saps and extracts), Heading 1302 (Vegetable saps and extracts: pectic substances, agar-agar and other mucilages and thickeners), and Subheading 130219, which specifically covers vegetable extracts excluding essential oils and fixed oils. This classification is justified by the product’s botanical origin, extraction method, and absence of volatile oil content that would otherwise place it under HS 3301. Trade considerations emphasize packaging in hermetically sealed, food-grade containers such as glass jars, metal drums, or multi-layered plastic pouches to ensure product integrity during transit. Preservation techniques often include refrigeration or controlled atmosphere storage to prevent degradation of active compounds. Quality standards align with Codex Alimentarius guidelines and ISO norms, specifying parameters like residual solvent limits, microbial counts (<10³ CFU/g), and active constituent concentration (typically 5–30% w/w). Compliance with WTO agreements and adherence to the Harmonized System nomenclature facilitate accurate customs declarations and tariff applications, streamlining import/export operations and ensuring regulatory conformity across international jurisdictions.

Plant extract Chapter Note

1.- Heading 13.02 applies, inter alia, to liquorice extract and extract of pyrethrum, extract of hops, extract of aloes and opium. The heading does not apply to : (a) Liquorice extract containing more than 10 % by weight of sucrose or put up as confectionery (heading 17.04); (b) Malt extract (heading 19.01); (c) Extracts of coffee, tea or maté (heading 21.01); (d) Vegetable saps or extracts constituting alcoholic beverages (Chapter 22); (e) Camphor, glycyrrhizin or other products of heading 29.14 or 29.38; (f) Concentrates of poppy straw containing not less than 50 % by weight of alkaloids (heading 29.39); (g) Medicaments of heading 30.03 or 30.04 or blood-grouping reagents (heading 38.22); (h) Tanning or dyeing extracts (heading 32.01 or 32.03); (ij) Essential oils, concretes, absolutes, resinoids, extracted oleoresins, aqueous distillates or aqueous solutions of essential oils or preparations based on odoriferous substances of a kind used for the manufacture of beverages (Chapter 33); or (k) Natural rubber, balata, gutta-percha, guayule, chicle or similar natural gums (heading 40.01).