Tallow Hs Code

Tallow harmonized system code

Product Overview Tallow classified under HS Code 150210 refers to rendered fat derived primarily from bovine and ovine sources, characterized by its solid or semi-solid state at ambient temperature. This product is typically obtained through controlled heating and rendering processes that ensure removal of impurities and moisture content below 0.5%, resulting in a high-purity fat with melting points ranging between 40°C and 50°C. Within the HS 150210 category, tallow is subdivided into categories based on refinement level and intended use, including crude, refined, and hydrogenated variants. Commercially, tallow serves as a fundamental raw material in food service sectors for frying and cooking fats, retail markets for packaged cooking fats, and processing industries where it functions as a key ingredient in soap manufacturing, biodiesel production, and oleochemical applications. Its high oxidative stability and cost-effectiveness position it competitively against alternative fats and oils in both domestic and international markets, supporting a broad spectrum of industrial and consumer-oriented applications. HS Code Classification & Trade Specifications The comprehensive HS Code for tallow is 1502.10, where Chapter 15 encompasses “Animal or vegetable fats and oils and their cleavage products,” Heading 1502 specifies “Fats of bovine animals, sheep or goats, raw or rendered,” and Subheading 150210 designates “Tallow, raw or refined.” This classification is justified by the product’s origin and physical-chemical composition, aligning with international harmonized system guidelines for animal-derived fats. Typical trade packaging includes bulk drums or palletized blocks, employing vacuum sealing or inert gas flushing to maintain product integrity and prevent oxidation during transit. Preservation standards mandate moisture content below 0.5% and free fatty acid levels typically under 2% to meet ISO and Codex Alimentarius guidelines. Shipping protocols emphasize temperature-controlled environments to prevent melting and microbial contamination, ensuring compliance with WTO trade facilitation measures and customs documentation accuracy. These specifications facilitate smooth customs clearance and adherence to global trade compliance frameworks.

Tallow Chapter Note

1.- This Chapter does not cover : (a) Pig fat or poultry fat of heading 02.09; (b) Cocoa butter, fat or oil (heading 18.04); (c) Edible preparations containing by weight more than 15 % of the products of heading 04.05 (generally Chapter 21); (d) Greaves (heading 23.01) or residues of headings 23.04 to 23.06; (e) Fatty acids, prepared waxes, medicaments, paints, varnishes, soap, perfumery, cosmetic or toilet preparations, sulphonated oils or other goods of Section VI; or (f) Factice derived from oils (heading 40.02). 2.- Heading 15.09 does not apply to oils obtained from olives by solvent extraction (heading 15.10). 3.- Heading 15.18 does not cover fats or oils or their fractions, merely denatured, which are to be classified in the heading appropriate to the corresponding undenatured fats and oils and their fractions. 4.- Soap-stocks, oil foots and dregs, stearin pitch, glycerol pitch and wool grease residues fall in heading 15.22. Subheading Notes. 1.- For the purposes of subheading 1509.30, virgin olive oil has a free acidity expressed as oleic acid not exceeding 2.0 g/ 100 g and can be distinguished from the other virgin olive oil categories according to the characteristics indicated in the Codex Alimentarius Standard 33-1981. 2.- For the purposes of subheadings 1514.11 and 1514.19, the expression “low erucic acid rape or colza oil” means the fixed oil which has an erucic acid content of less than 2 % by weight