Wheat|HS Code

Wheat harmonized system code

Product Overview Wheat, categorized under the Harmonized System (HS) Code 1001, is defined as a cereal grain harvested from the genus Triticum. It is a staple food globally due to its extensive applications and nutritional value. The key characteristics of wheat include its physical properties such as color, which ranges from red to white, and its texture, which can be hard, soft, or durum. The processing levels of wheat vary from raw, hulled, to milled, each possessing unique quality attributes suitable for different applications. Subcategories within HS Code 1001 include durum wheat (1001.10) and other wheat varieties (1001.90) such as spelt, emmer, and einkorn. Commercially, wheat is extensively used in food service, retail, and processing industries for the production of products like bread, pasta, biscuits, and pastries. Wheat's market positioning is underpinned by its competitive advantages such as broad adaptability to different climates, extensive applicability in various food products, and high nutritional value. HS Code Classification & Trade Specifications The full 6-digit HS Code for wheat is 1001.90, with the hierarchical breakdown as follows: Chapter 10 (Cereals), Heading 01 (Wheat and Meslin), and Subheading 90 (Other). The rationale for this classification is based on the product's nature, specifically its genus and the level of processing it has undergone. When preparing wheat for international trade, it is commonly packaged in bulk containers to preserve its quality and facilitate shipping. However, the packaging method can vary depending on the specific type and quality of the wheat. The quality standards for wheat are stringent, with key quality indicators including protein content, moisture level, and the presence of foreign materials. These standards are measured precisely to ensure the wheat's suitability for its intended use and to comply with international trade regulations. It is critical to ensure that the wheat adheres to the World Trade Organization's guidelines and customs documentation standards, providing factual, verifiable information that supports customs classification and trade documentation needs.

Wheat Chapter Note

1.- (A) The products specified in the headings of this Chapter are to be classified in those headings only if grains are present, whether or not in the ear or on the stalk. (B) The Chapter does not cover grains which have been hulled or otherwise worked. However, rice, husked, milled, polished, glazed, parboiled or broken remains classified in heading 10.06. Similarly, quinoa from which the pericarp has been wholly or partly removed in order to separate the saponin, but which has not undergone any other processes, remains classified in heading 10.08. 2.- Heading 10.05 does not cover sweet corn (Chapter 7). Subheading Note. 1.- The term “durum wheat” means wheat of the Triticum durum species and the hybrids derived from the inter-specific crossing of Triticum durum which have the same number (28) of chromosomes as that species