Garlic|HTS Code

Garlic harmonized system code

Product Overview Garlic under HTS 0703.20 (Allium sativum) is defined as fresh or chilled garlic bulbs—intact or with outer tunic partially removed—presented for human consumption, propagation, or further processing. Key characteristics relevant to trade are whole-bulb presentation composed of multiple cloves, commercial size grading by bulb diameter (mm) or count-per-kilogram, typical bulb mass ranges used in commerce (commonly 10–60 g per bulb) and typical fresh moisture content (commonly ~60–70%). Processing levels captured by this subheading are limited to fresh or chilled product; peeled, dried, frozen, powdered or otherwise preserved garlic is classified elsewhere. Quality attributes used in acceptance and inspection include freedom from decay, minimal mechanical damage, limited sprouting, uniform maturity and adherence to pesticide maximum residue limits (MRLs). Commercial sub-classifications within 0703.20 commonly reference size grade, variety (hardneck vs softneck), country/region of origin, and level of cleaning (hand-cleaned vs mechanically-cleaned). Primary commercial applications include fresh retail and foodservice supply, industrial food ingredient processing, agricultural seed distribution, and ingredient supply for nutraceuticals and cosmetic formulations. HTS Code Classification & Trade Specifications Full 6‑digit HTS structure: Chapter 07 (Vegetables, roots and tubers); Heading 0703 (Onions, shallots, garlic, leeks and other alliaceous vegetables, fresh or chilled); Subheading 0703.20 (Garlic, fresh or chilled). Classification rationale: fresh or chilled bulbs of Allium sativum are classed in 0703.20 as unprocessed alliaceous vegetables; product forms that are peeled, dried, frozen, powdered or preserved are excluded and fall under different HTS headings. Trade considerations include common commercial packaging (ventilated jute/mesh sacks, ventilated corrugated cartons on pallets, clamshells) with net weight declarations (typical cartons 10–25 kg; pallet loads 500–1,000 kg), and labeling for lot identification and country of origin. Preservation and transport requirements typically call for refrigerated containers (reefers) at approximately 0–5 °C, 60–70% relative humidity, adequate ventilation and optional MAP/CA to reduce sprout and decay. Quality and regulatory specifications: compliance with USDA/APIS export/import rules, APHIS phytosanitary certificates, FDA prior notice, Codex MRLs for pesticides, and contractual tolerances for defects/sprouting expressed as percentages by weight.

Garlic Chapter Note

1.- This Chapter does not cover forage products of heading 12.14. 2.- In headings 07.09, 07.10, 07.11 and 07.12 the word “vegetables” includes edible mushrooms, truffles, olives, capers, marrows, pumpkins, aubergines, sweet corn (Zea mays var. saccharata), fruits of the genus Capsicum or of the genus Pimenta, fennel, parsley, chervil, tarragon, cress and sweet marjoram (Majorana hortensis or Origanum majorana). 3.- Heading 07.12 covers all dried vegetables of the kinds falling in headings 07.01 to 07.11, other than : (a) dried leguminous vegetables, shelled (heading 07.13); (b) sweet corn in the forms specified in headings 11.02 to 11.04; (c) flour, meal, powder, flakes, granules and pellets of potatoes (heading 11.05); (d) flour, meal and powder of the dried leguminous vegetables of heading 07.13 (heading 11.06). 4.- However, dried or crushed or ground fruits of the genus Capsicum or of the genus Pimenta are excluded from this Chapter (heading 09.04). 5.- Heading 07.11 applies to vegetables 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.