About HS Code 071120
This HS code pertains to olives that have been provisionally preserved, meaning they are in an intermediate state and not yet suitable for immediate consumption. This typically involves brining or other temporary preservation methods to stabilize the fruit after harvest, before further processing into table olives or olive oil. The trade is dominated by Mediterranean countries, which are both major producers and processors. Importers are often large-scale olive processing plants or oil mills in countries like Italy, Spain, and the USA, seeking raw material for their finished products. Exporters include Greece, Turkey, and Morocco, supplying their harvests in bulk. Key considerations include the type and concentration of the preserving solution, the quality and varietal characteristics of the olives, and efficient bulk transport to processing facilities. This trade underpins the global olive and olive oil industry.
Products Under This Code
Brined green olives, salt-cured black olives (unprocessed), olives in lactic acid solution, olives in water with salt, semi-processed olive batches
Real World Examples
Olives from Kalamata (for processing), Manzanilla olives (for brining), Moroccan Beldi olives (provisionally preserved), Turkish Gemlik olives (pre-cured), Greek Conservolea olives (in brine)
Common Misclassification
This code is crucial for distinguishing from 200570 (prepared or preserved olives, ready for consumption) and 070993 (fresh olives). The "provisionally preserved" aspect is key, indicating they require further processing.
Products Classified Under 0711.20
Industry
This code belongs to the Agriculture & Live Animals industry.
Trade Overview
Top importers are Italy, Spain, and the USA, with leading exporters being Greece, Turkey, and Morocco.
Frequently Asked Questions
What is HS code 071120?
HS code 071120 covers: Vegetables; olives, provisionally preserved but unsuitable in that state for immediate consumption. This HS code pertains to olives that have been provisionally preserved, meaning they are in an intermediate state and not yet suitable for immediate consumption. This typically involves brining or other temporary preservation methods to stabilize the fruit after harvest, before further processing into table olives or olive oil. The trade is dominated by Mediterranean countries, which are both major producers and processors. Importers are often large-scale olive processing plants or oil mills in countries like Italy, Spain, and the USA, seeking raw material for their finished products. Exporters include Greece, Turkey, and Morocco, supplying their harvests in bulk. Key considerations include the type and concentration of the preserving solution, the quality and varietal characteristics of the olives, and efficient bulk transport to processing facilities. This trade underpins the global olive and olive oil industry.
What products fall under HS code 071120?
Brined green olives, salt-cured black olives (unprocessed), olives in lactic acid solution, olives in water with salt, semi-processed olive batches
What are common misclassifications for HS code 071120?
This code is crucial for distinguishing from 200570 (prepared or preserved olives, ready for consumption) and 070993 (fresh olives). The "provisionally preserved" aspect is key, indicating they require further processing.
How is HS code 071120 structured?
HS code 071120 is a 6-digit subheading under the Harmonized System. The first 2 digits (07) identify the chapter, digits 3-4 (11) identify the heading, and digits 5-6 (20) specify the subheading. This code is standardized globally by the World Customs Organization.