About HS Code 040221
This code covers a significant segment of the global dairy trade, focusing on unsweetened milk and cream powders with a fat content above 1.5%. These products are crucial for food manufacturers worldwide, serving as essential ingredients in confectionery, baked goods, processed foods, and infant formulas. Major exporters typically include dairy-rich nations like New Zealand, the EU (particularly Ireland and France), and the USA, which have robust dairy industries and advanced processing capabilities. Importers are often countries with insufficient domestic dairy production or those seeking specific functional properties for their food industries, such as China, Mexico, and various Southeast Asian nations. Key considerations in this trade include quality standards, shelf life, rehydration properties, and compliance with food safety regulations, which can vary significantly across different markets. The global demand for these concentrated dairy forms is driven by convenience, cost-effectiveness in transport, and their versatility as ingredients.
Products Under This Code
Whole milk powder, Skim milk powder (if fat content > 1.5%), Cream powder, Milk protein concentrate (high fat), Dairy whitener (unsweetened), Instant milk powder (unsweetened), Full cream milk powder
Real World Examples
Fonterra Full Cream Milk Powder, Arla Foods Whole Milk Powder, FrieslandCampina Full Cream Milk Powder, Nestlé Nido Fortificada (unsweetened variant), Saputo Dairy Australia Whole Milk Powder
Common Misclassification
This code can be confused with 040210 (skimmed milk powder, fat content <= 1.5%) or 040229 (sweetened milk powder with fat content > 1.5%) due to the fat content and presence of sugar distinctions.
Products Classified Under 0402.21
Industry
This code belongs to the Agriculture & Live Animals industry.
Trade Overview
Top exporters include New Zealand, the EU, and the USA, while major importers are China, Mexico, and countries in Southeast Asia.
Frequently Asked Questions
What is HS code 040221?
HS code 040221 covers: Dairy produce; milk and cream, concentrated, not containing added sugar or other sweetening matter, in powder, granules or other solid forms, of a fat content exceeding 1.5% (by weight). This code covers a significant segment of the global dairy trade, focusing on unsweetened milk and cream powders with a fat content above 1.5%. These products are crucial for food manufacturers worldwide, serving as essential ingredients in confectionery, baked goods, processed foods, and infant formulas. Major exporters typically include dairy-rich nations like New Zealand, the EU (particularly Ireland and France), and the USA, which have robust dairy industries and advanced processing capabilities. Importers are often countries with insufficient domestic dairy production or those seeking specific functional properties for their food industries, such as China, Mexico, and various Southeast Asian nations. Key considerations in this trade include quality standards, shelf life, rehydration properties, and compliance with food safety regulations, which can vary significantly across different markets. The global demand for these concentrated dairy forms is driven by convenience, cost-effectiveness in transport, and their versatility as ingredients.
What products fall under HS code 040221?
Whole milk powder, Skim milk powder (if fat content > 1.5%), Cream powder, Milk protein concentrate (high fat), Dairy whitener (unsweetened), Instant milk powder (unsweetened), Full cream milk powder
What are common misclassifications for HS code 040221?
This code can be confused with 040210 (skimmed milk powder, fat content <= 1.5%) or 040229 (sweetened milk powder with fat content > 1.5%) due to the fat content and presence of sugar distinctions.
How is HS code 040221 structured?
HS code 040221 is a 6-digit subheading under the Harmonized System. The first 2 digits (04) identify the chapter, digits 3-4 (02) identify the heading, and digits 5-6 (21) specify the subheading. This code is standardized globally by the World Customs Organization.