About HS Code 150930
This HS code covers virgin olive oil and its fractions, which are unrefined and not chemically modified, but do not meet the strict criteria for extra virgin olive oil. Virgin olive oil is obtained by the same mechanical or physical means as EVOO, but it has a free acidity, expressed as oleic acid, of no more than 2 grams per 100 grams, and may have slight sensory defects. It offers a good balance of flavor and quality, making it a versatile option for cooking, baking, and general culinary use where a slightly less intense flavor profile than EVOO is desired. Major importers are countries with significant food processing industries and a broad consumer base for olive oil, such as the USA, Germany, and France. Exporters are primarily Mediterranean countries like Spain, Italy, and Greece, which produce a range of olive oil qualities. Trade in virgin olive oil is influenced by global olive harvests, consumer price sensitivity, and the demand for quality edible oils that are more accessible than premium EVOO.
Products Under This Code
Virgin olive oil, Pure virgin olive oil, Unrefined virgin olive oil, Virgin olive oil for cooking, Virgin olive oil for baking
Real World Examples
Bertolli Virgin Olive Oil, Colavita Virgin Olive Oil, Carapelli Virgin Olive Oil, Star Virgin Olive Oil
Common Misclassification
This code is often confused with 150920 (extra virgin olive oil) and 150940 (other virgin olive oils), with the key differentiator being the acidity level and sensory profile, making accurate lab analysis essential.
Industry
This code belongs to the Food & Beverages industry.
Trade Overview
Top importers include the USA and Germany, while major exporters are Spain and Italy.
Frequently Asked Questions
What is HS code 150930?
HS code 150930 covers: Vegetable oils; olive oil and its fractions, virgin olive oil, whether or not refined, but not chemically modified. This HS code covers virgin olive oil and its fractions, which are unrefined and not chemically modified, but do not meet the strict criteria for extra virgin olive oil. Virgin olive oil is obtained by the same mechanical or physical means as EVOO, but it has a free acidity, expressed as oleic acid, of no more than 2 grams per 100 grams, and may have slight sensory defects. It offers a good balance of flavor and quality, making it a versatile option for cooking, baking, and general culinary use where a slightly less intense flavor profile than EVOO is desired. Major importers are countries with significant food processing industries and a broad consumer base for olive oil, such as the USA, Germany, and France. Exporters are primarily Mediterranean countries like Spain, Italy, and Greece, which produce a range of olive oil qualities. Trade in virgin olive oil is influenced by global olive harvests, consumer price sensitivity, and the demand for quality edible oils that are more accessible than premium EVOO.
What products fall under HS code 150930?
Virgin olive oil, Pure virgin olive oil, Unrefined virgin olive oil, Virgin olive oil for cooking, Virgin olive oil for baking
What are common misclassifications for HS code 150930?
This code is often confused with 150920 (extra virgin olive oil) and 150940 (other virgin olive oils), with the key differentiator being the acidity level and sensory profile, making accurate lab analysis essential.
How is HS code 150930 structured?
HS code 150930 is a 6-digit subheading under the Harmonized System. The first 2 digits (15) identify the chapter, digits 3-4 (09) identify the heading, and digits 5-6 (30) specify the subheading. This code is standardized globally by the World Customs Organization.