About HS Code 110290
This HS code is a broad category for cereal flours other than those made from wheat, meslin, or maize. It encompasses a wide array of specialty and alternative flours, reflecting diverse culinary traditions and the growing demand for gluten-free and health-conscious food products. This includes flours made from rice, rye, oats, barley, millet, sorghum, teff, and quinoa, among others. Importers are typically specialty food manufacturers, health food distributors, and ethnic food suppliers seeking specific ingredients for niche markets. Exporters are often agricultural producers and processors from regions specializing in these particular grains. Key aspects of this trade involve accurate identification of the grain source, understanding its unique functional properties (e.g., gluten content, texture), and meeting specific dietary and quality certifications. The market is highly dynamic, driven by evolving consumer preferences and dietary trends.
Products Under This Code
Rice flour, Rye flour, Oat flour, Barley flour, Millet flour, Sorghum flour, Teff flour, Quinoa flour
Real World Examples
Bob's Red Mill Rice Flour, Arrowhead Mills Rye Flour, King Arthur Gluten-Free All-Purpose Flour (often a blend, but individual flours fall here), various organic brands
Common Misclassification
Can be confused with 110100 (wheat flour) or 110220 (maize flour) if the grain type is not specified, or 1108 (starches) if the flour is highly refined and primarily starch.
Industry
This code belongs to the Agriculture & Live Animals industry.
Trade Overview
Trade is highly diversified, with specific flours having regional importance (e.g., Asia for rice flour, Europe for rye flour), and increasing global demand from health food markets.
Frequently Asked Questions
What is HS code 110290?
HS code 110290 covers: Cereal flours; other than wheat, meslin, and maize (corn). This HS code is a broad category for cereal flours other than those made from wheat, meslin, or maize. It encompasses a wide array of specialty and alternative flours, reflecting diverse culinary traditions and the growing demand for gluten-free and health-conscious food products. This includes flours made from rice, rye, oats, barley, millet, sorghum, teff, and quinoa, among others. Importers are typically specialty food manufacturers, health food distributors, and ethnic food suppliers seeking specific ingredients for niche markets. Exporters are often agricultural producers and processors from regions specializing in these particular grains. Key aspects of this trade involve accurate identification of the grain source, understanding its unique functional properties (e.g., gluten content, texture), and meeting specific dietary and quality certifications. The market is highly dynamic, driven by evolving consumer preferences and dietary trends.
What products fall under HS code 110290?
Rice flour, Rye flour, Oat flour, Barley flour, Millet flour, Sorghum flour, Teff flour, Quinoa flour
What are common misclassifications for HS code 110290?
Can be confused with 110100 (wheat flour) or 110220 (maize flour) if the grain type is not specified, or 1108 (starches) if the flour is highly refined and primarily starch.
How is HS code 110290 structured?
HS code 110290 is a 6-digit subheading under the Harmonized System. The first 2 digits (11) identify the chapter, digits 3-4 (02) identify the heading, and digits 5-6 (90) specify the subheading. This code is standardized globally by the World Customs Organization.