About HS Code 030819
This code covers sea cucumbers, including Stichopus japonicus and other Holothuroidea, that have undergone traditional preservation methods such as drying, salting, brining, or smoking. These processes are particularly significant for sea cucumbers, as dried sea cucumber, often called 'beche-de-mer,' is a highly valued and shelf-stable commodity, especially in East Asian markets. The preservation methods concentrate flavors and nutrients, making them a sought-after ingredient in gourmet cuisine and traditional medicine, often commanding high prices. Trade in these preserved forms is extensive, involving complex supply chains from harvesting regions to processing centers and then to consumer markets. The long shelf life of dried sea cucumbers makes them ideal for international trade, reducing spoilage risks. Importers are predominantly China, Hong Kong, and Singapore, while Indonesia, the Philippines, and various Pacific Island nations are major exporters, leveraging their abundant marine resources.
Products Under This Code
Dried sea cucumber (beche-de-mer), salted sea cucumber, sea cucumber in brine, smoked sea cucumber, rehydrated dried sea cucumber, seasoned dried sea cucumber, processed beche-de-mer.
Real World Examples
Dried Japanese Sea Cucumber, Australian Beche-de-Mer, Salted Caribbean Sea Cucumber, Smoked Pacific Sea Cucumber.
Common Misclassification
This code is for dried, salted, brined, or smoked sea cucumbers; misclassification can occur with 030811 (live, fresh, chilled) or 030812 (frozen) if the preservation state is not clearly defined. Prepared sea cucumber dishes (e.g., in sauces) would fall under Chapter 16.
Products Classified Under 0308.19
Industry
This code belongs to the Agriculture & Live Animals industry.
Trade Overview
China, Hong Kong, and Singapore are the dominant importers, while Indonesia, the Philippines, and various Pacific Island nations are major exporters.
Frequently Asked Questions
What is HS code 030819?
HS code 030819 covers: Aquatic invertebrates; sea cucumbers (Stichopus japonicus, Holothuroidea), dried, salted or in brine, smoked, whether or not cooked before or during the smoking process. This code covers sea cucumbers, including Stichopus japonicus and other Holothuroidea, that have undergone traditional preservation methods such as drying, salting, brining, or smoking. These processes are particularly significant for sea cucumbers, as dried sea cucumber, often called 'beche-de-mer,' is a highly valued and shelf-stable commodity, especially in East Asian markets. The preservation methods concentrate flavors and nutrients, making them a sought-after ingredient in gourmet cuisine and traditional medicine, often commanding high prices. Trade in these preserved forms is extensive, involving complex supply chains from harvesting regions to processing centers and then to consumer markets. The long shelf life of dried sea cucumbers makes them ideal for international trade, reducing spoilage risks. Importers are predominantly China, Hong Kong, and Singapore, while Indonesia, the Philippines, and various Pacific Island nations are major exporters, leveraging their abundant marine resources.
What products fall under HS code 030819?
Dried sea cucumber (beche-de-mer), salted sea cucumber, sea cucumber in brine, smoked sea cucumber, rehydrated dried sea cucumber, seasoned dried sea cucumber, processed beche-de-mer.
What are common misclassifications for HS code 030819?
This code is for dried, salted, brined, or smoked sea cucumbers; misclassification can occur with 030811 (live, fresh, chilled) or 030812 (frozen) if the preservation state is not clearly defined. Prepared sea cucumber dishes (e.g., in sauces) would fall under Chapter 16.
How is HS code 030819 structured?
HS code 030819 is a 6-digit subheading under the Harmonized System. The first 2 digits (03) identify the chapter, digits 3-4 (08) identify the heading, and digits 5-6 (19) specify the subheading. This code is standardized globally by the World Customs Organization.