Understanding HTS Chapter 19
HTS Chapter 19 covers Preparations of cereals, flour, starch or milk; pastrycooks' products. Within this area of prepared foods, beverages and tobacco products, the product name alone is rarely enough to select a heading. Classification generally starts with the principal ingredient, then considers the preparation method, recipe, packaging, alcohol or sugar content and whether a more specific food provision applies. 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
Principal ingredient
Identify the ingredient that gives the preparation its essential character and compare the specific food headings.
Recipe and processing
Cooking, preserving, sweetening, fermenting and mixing can determine which preparation heading applies.
Form and composition
Measure relevant percentages and note whether the product is solid, liquid, concentrated, packaged for retail or ready to consume.
