About HS Code 1702
Heading 1702 encompasses a broad range of sugars beyond cane and beet sucrose, specifically including lactose, maltose, glucose, and fructose, all in solid form. Crucially, this heading also covers sugar syrups that have not had any flavouring or colouring matter added, such as pure maple syrup, corn syrup, agave syrup, and invert sugar syrup. Furthermore, artificial honey, whether or not mixed with natural honey, and caramel (unflavored/uncolored) find their classification here. This heading is vital for industries like food and beverage, pharmaceuticals, and confectionery, which utilize these specialized sugars and syrups for various functional properties. The scope is defined by the chemical nature of the sugar (e.g., monosaccharides, disaccharides other than sucrose from cane/beet) or the form of the syrup (unflavored/uncolored). It explicitly excludes the primary cane and beet sucrose of 1701 and flavored/colored syrups which would fall under Chapter 21. For trade compliance, understanding the specific sugar type, its form (solid vs. syrup), and the absence of added flavor/color is paramount to correct classification, impacting duties and regulatory adherence. Historically, the diversification of sugar sources and processing has enabled a wider array of food products and industrial applications. This heading sits within Section IV, 'Prepared Foodstuffs,' recognizing these sugars and syrups as fundamental ingredients or prepared forms ready for further use in the food industry.
Products Under This Code
Glucose syrup (unflavored/uncolored), fructose in solid form, lactose powder, maltose crystals, pure maple syrup, corn syrup (unflavored/uncolored), high-fructose corn syrup, artificial honey, caramel (solid/liquid, unflavored), agave syrup (pure), date syrup (unflavored/uncolored), rice syrup, invert sugar syrup, sugar alcohol (e.g., sorbitol, xylitol) in solid form, chemically pure glucose, chemically pure fructose, chemically pure lactose, chemically pure maltose, pure trehalose, pure palatinose, pure isomaltulose, maltodextrin (solid).
Real World Examples
A US beverage company imports large quantities of high-fructose corn syrup from Mexico for use in its soft drinks, leveraging regional trade agreements. A Canadian producer exports pure maple syrup to countries worldwide, including the United States and various European nations, subject to strict origin and quality certifications. A European pharmaceutical firm imports lactose powder from New Zealand for use as an excipient in medication manufacturing. A Chinese food processor exports glucose syrup to Southeast Asian markets for confectionery and baking applications.
Common Misclassification
Traders often confuse 1702 with 1701 ('Cane or beet sugar and chemically pure sucrose, in solid form'). The key distinction is that 1702 covers *other* sugars (like glucose, fructose, lactose, maltose) in solid form, and sugar syrups. If it's cane or beet sucrose in solid form, it belongs to 1701. A critical error is misclassifying sugar syrups with added flavoring or coloring. These *do not* belong to 1702; they are classified under 2106 ('Food preparations not elsewhere specified'). For example, plain corn syrup is 1702, but flavored corn syrup (e.g., strawberry-flavored) is 2106. Lastly, natural honey (unmixed) is classified under 0409, not 1702, which covers artificial honey or mixtures with natural honey.
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Industry
This code belongs to the Food & Beverages industry.
Trade Overview
Major exporters of goods under 1702 include the United States (corn syrup, high-fructose corn syrup), Canada (maple syrup), China, and the European Union, reflecting advanced food processing capabilities. Key importers are global food and beverage manufacturers, pharmaceutical companies, and confectionery producers across all continents. Trade in these products is subject to various quality standards, origin rules (especially for natural products like maple syrup), and often benefits from reduced tariffs under free trade agreements. Sanitary and phytosanitary measures are also significant, particularly for syrups and pure sugars used in sensitive industries.
Frequently Asked Questions
What is HS code 1702?
HS code 1702 is a 4-digit heading in the Harmonized System that covers: Sugars, including lactose, maltose, glucose or fructose in solid form; sugar syrups without added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel. Heading 1702 encompasses a broad range of sugars beyond cane and beet sucrose, specifically including lactose, maltose, glucose, and fructose, all in solid form. Crucially, this heading also covers sugar syrups that have not had any flavouring or colouring matter added, such as pure maple syrup, corn syrup, agave syrup, and invert sugar syrup. Furthermore, artificial honey, whether or not mixed with natural honey, and caramel (unflavored/uncolored) find their classification here. This heading is vital for industries like food and beverage, pharmaceuticals, and confectionery, which utilize these specialized sugars and syrups for various functional properties. The scope is defined by the chemical nature of the sugar (e.g., monosaccharides, disaccharides other than sucrose from cane/beet) or the form of the syrup (unflavored/uncolored). It explicitly excludes the primary cane and beet sucrose of 1701 and flavored/colored syrups which would fall under Chapter 21. For trade compliance, understanding the specific sugar type, its form (solid vs. syrup), and the absence of added flavor/color is paramount to correct classification, impacting duties and regulatory adherence. Historically, the diversification of sugar sources and processing has enabled a wider array of food products and industrial applications. This heading sits within Section IV, 'Prepared Foodstuffs,' recognizing these sugars and syrups as fundamental ingredients or prepared forms ready for further use in the food industry.
What products fall under HS code 1702?
Glucose syrup (unflavored/uncolored), fructose in solid form, lactose powder, maltose crystals, pure maple syrup, corn syrup (unflavored/uncolored), high-fructose corn syrup, artificial honey, caramel (solid/liquid, unflavored), agave syrup (pure), date syrup (unflavored/uncolored), rice syrup, invert sugar syrup, sugar alcohol (e.g., sorbitol, xylitol) in solid form, chemically pure glucose, chemically pure fructose, chemically pure lactose, chemically pure maltose, pure trehalose, pure palatinose, pure isomaltulose, maltodextrin (solid).
What are common misclassifications for HS code 1702?
Traders often confuse 1702 with 1701 ('Cane or beet sugar and chemically pure sucrose, in solid form'). The key distinction is that 1702 covers *other* sugars (like glucose, fructose, lactose, maltose) in solid form, and sugar syrups. If it's cane or beet sucrose in solid form, it belongs to 1701. A critical error is misclassifying sugar syrups with added flavoring or coloring. These *do not* belong to 1702; they are classified under 2106 ('Food preparations not elsewhere specified'). For example, plain corn syrup is 1702, but flavored corn syrup (e.g., strawberry-flavored) is 2106. Lastly, natural honey (unmixed) is classified under 0409, not 1702, which covers artificial honey or mixtures with natural honey.
Which countries trade the most under HS code 1702?
Major exporters of goods under 1702 include the United States (corn syrup, high-fructose corn syrup), Canada (maple syrup), China, and the European Union, reflecting advanced food processing capabilities. Key importers are global food and beverage manufacturers, pharmaceutical companies, and confectionery producers across all continents. Trade in these products is subject to various quality standards, origin rules (especially for natural products like maple syrup), and often benefits from reduced tariffs under free trade agreements. Sanitary and phytosanitary measures are also significant, particularly for syrups and pure sugars used in sensitive industries.
How is HS code 1702 structured?
HS code 1702 is a 4-digit heading under Chapter 17 of the Harmonized System. The first 2 digits (17) identify the chapter, and digits 3-4 (02) specify the heading. This code contains multiple 6-digit subheadings for precise product classification.