Understanding HTS Chapter 13
HTS Chapter 13 covers Lac; gums, resins and other vegetable saps and extracts. Within this area of plants and vegetable products, the product name alone is rarely enough to select a heading. The correct heading is commonly determined by botanical identity, the part of the plant, condition at import and the extent of drying, milling, extraction or other processing. Start with a precise commercial description and supporting technical details, then compare the heading wording and relevant section and chapter notes. Also review neighboring chapters when the product has been further processed, combined with other materials or made into a more specific finished article.
Classification factors to review
Botanical identity
Record the species or crop and distinguish whole plants, seeds, fruit, roots, leaves and extracted plant materials.
Condition at import
Fresh, chilled, frozen, dried, roasted, milled and provisionally preserved products may be classified separately.
Processing threshold
Check whether preparation or preservation places the product in Chapters 15 through 24 instead.
