Syrup|HS Code

Syrup harmonized system code

Product Overview Syrup, categorized under HS Code 1702, is a sweet, viscous liquid food product primarily composed of water and varying concentrations of dissolved sugar. The key characteristics of the product include its density, sugar content, and viscosity, all of which are influenced by the processing levels and quality of the raw materials. The product is further subdivided into categories such as syrups containing added flavoring or coloring matter, and those made from sugar cane or sugar beet. Syrup under HS Code 1702 has widespread applications in the food service, retail, and processing industries, serving as a sweetener, flavor enhancer, or texture modifier. From a market positioning perspective, syrup's versatility, cost-effectiveness, and long shelf life provide significant competitive advantages. HS Code Classification & Trade Specifications The complete HS Code structure for Syrup is 1702. The chapter 17 refers to sugars and sugar confectionery, with 1702 specifically addressing other sugars, including chemically pure lactose, maltose, glucose, and fructose in solid form; sugar syrups not containing added flavoring or coloring matter. The product's classification under this code is primarily due to its sugar content and liquid form. The syrup is typically packaged in airtight containers resistant to corrosion, and preservation methods often involve the use of preservatives and controlled storage conditions to prevent fermentation. Shipping requirements generally necessitate safeguarding against high temperatures and moisture. The product's quality is typically evaluated based on its color, flavor, sugar concentration, and the absence of contaminants, conforming to international trade and customs standards.

Syrup Chapter Note

1.- This Chapter does not cover : (a) Sugar confectionery containing cocoa (heading 18.06); (b) Chemically pure sugars (other than sucrose, lactose, maltose, glucose and fructose) or other products of heading 29.40; or (c) Medicaments or other products of Chapter 30. Subheading Notes. 1.- For the purposes of subheadings 1701.12, 1701.13 and 1701.14, “raw sugar” means sugar whose content of sucrose by weight, in the dry state, corresponds to a polarimeter reading of less than 99.5. 2.- Subheading 1701.13 covers only cane sugar obtained without centrifugation, whose content of sucrose by weight, in the dry state, corresponds to a polarimeter reading of 69° or more but less than 93°. The product contains only natural anhedral microcrystals, of irregular shape, not visible to the naked eye, which are surrounded by residues of molasses and other constituents of sugar cane.