HS Code 18.01 – Cocoa beans; whole or broken, raw or roasted

HS code 1801 is a 4-digit heading in the Harmonized System that covers: Cocoa beans; whole or broken, raw or roasted. Heading 1801 of the Harmonized System (HS) is dedicated to 'Cocoa beans; whole or broken, raw or roasted.' This classification serves as the foundational entry for all cocoa and chocolate products, encompassing the raw material in its most primary forms. The scope includes cocoa beans that have been fermented and dried ('raw') as well as those that have undergone the roasting process. It also covers 'broken' beans, commonly known as cocoa nibs, which are essentially fragments of the bean. The critical boundary for this heading is that it refers solely to the bean itself, whether whole or broken, and its initial processing stages (raw or roasted), distinguishing it from further processed forms like paste (1803), butter (1804), or powder (1805). Sub-categories within 1801 include unroasted fermented beans, dried beans, roasted whole beans, and roasted or raw cocoa nibs. Accurate classification is vital for international trade, influencing customs duties, phytosanitary requirements, and compliance with rules of origin, especially for preferential trade agreements. Historically, cocoa beans have been a significant global commodity for centuries, originating in Mesoamerica and becoming a major cash crop for many developing countries after European expansion. This heading is the starting point of Chapter 18, 'Cocoa and Cocoa Preparations,' representing the unprocessed agricultural commodity from which all other cocoa-based products in the chapter are derived.

Raw cocoa beans, fermented cocoa beans, dried cocoa beans, roasted cocoa beans, cocoa nibs (raw), cocoa nibs (roasted), unroasted whole cocoa beans, broken fermented cocoa beans, sun-dried cocoa beans, cacao beans, organic cocoa beans, ethically sourced cocoa beans, fine flavor cocoa beans, bulk commodity cocoa beans, single origin cocoa beans, heirloom cocoa beans, dried unroasted cacao, whole roasted cacao beans, partially roasted cocoa beans, cracked cocoa beans, unfermented cocoa beans.

Traders often confuse 1801 with 1803 (Cocoa paste; whether or not defatted). The key distinction is the level of processing: 1801 is the raw or roasted *bean* (whole or broken), while 1803 is the *ground paste* (liquor/mass) derived from these beans. Another common error is mistaking 1801 for 1802 (Cocoa; shells, husks, skins and other cocoa waste); 1801 refers to the valuable part of the bean, whereas 1802 covers the waste by-products. Errors typically arise from a lack of clarity on what constitutes 'broken' (nibs are still 1801) versus 'waste,' or misunderstanding the point at which a bean becomes a 'paste' through grinding. Precise definitions of processing stages are crucial for correct classification.

In 2025, the top exporters of HS code 1801 in UN Comtrade data were Côte d'Ivoire ($7.0B, 27% of world exports), Ecuador ($4.2B) and Ghana ($2.7B). World exports came to about $25.9B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

In 2025, the top importers of HS code 1801 in UN Comtrade data were the Netherlands ($6.4B, 23% of world imports), Malaysia ($3.9B) and the United States ($2.8B). World imports came to about $27.2B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

HS code 1801 is a 4-digit heading under Chapter 18 of the Harmonized System. The first 2 digits (18) identify the chapter, and digits 3-4 (01) specify the heading. This code contains multiple 6-digit subheadings for precise product classification.