About HS Code 200310
This HS code specifically covers mushrooms of the genus Agaricus (like button, cremini, and portobello mushrooms) that have been prepared or preserved by methods other than vinegar or acetic acid, typically through canning or jarring. These products are widely traded internationally, offering a convenient and shelf-stable source of mushrooms for culinary use. Importers include countries where fresh mushroom supply is inconsistent or expensive, or those with a high demand for processed ingredients. Exporters are often nations with significant mushroom cultivation and processing industries. Key trade considerations involve the mushroom variety, preservation method (e.g., whole, sliced), packaging (cans, jars), and compliance with food safety and quality standards. The market is stable, serving both retail consumers and the foodservice industry.
Products Under This Code
Canned button mushrooms, sliced white mushrooms in brine, jarred cremini mushrooms, whole champignons in water, dried Agaricus mushrooms
Real World Examples
Green Giant Canned Mushrooms, Dole Sliced Mushrooms, Roland Whole Button Mushrooms, Del Monte Canned Mushrooms, Le Conservatoire Champignons
Common Misclassification
This code is distinct from 200390, which covers other types of mushrooms and truffles, and 070951, which is for fresh or chilled Agaricus mushrooms. The key is the specific genus and the preservation method (not vinegar).
Products Classified Under 2003.10
Industry
This code belongs to the Food & Beverages industry.
Trade Overview
The United States, Germany, and France are top importers, while China, Poland, and the Netherlands are leading exporters of these prepared Agaricus mushrooms.
Frequently Asked Questions
What is HS code 200310?
HS code 200310 covers: Vegetable preparations; mushrooms of the genus Agaricus, prepared or preserved otherwise than by vinegar or acetic acid. This HS code specifically covers mushrooms of the genus Agaricus (like button, cremini, and portobello mushrooms) that have been prepared or preserved by methods other than vinegar or acetic acid, typically through canning or jarring. These products are widely traded internationally, offering a convenient and shelf-stable source of mushrooms for culinary use. Importers include countries where fresh mushroom supply is inconsistent or expensive, or those with a high demand for processed ingredients. Exporters are often nations with significant mushroom cultivation and processing industries. Key trade considerations involve the mushroom variety, preservation method (e.g., whole, sliced), packaging (cans, jars), and compliance with food safety and quality standards. The market is stable, serving both retail consumers and the foodservice industry.
What products fall under HS code 200310?
Canned button mushrooms, sliced white mushrooms in brine, jarred cremini mushrooms, whole champignons in water, dried Agaricus mushrooms
What are common misclassifications for HS code 200310?
This code is distinct from 200390, which covers other types of mushrooms and truffles, and 070951, which is for fresh or chilled Agaricus mushrooms. The key is the specific genus and the preservation method (not vinegar).
How is HS code 200310 structured?
HS code 200310 is a 6-digit subheading under the Harmonized System. The first 2 digits (20) identify the chapter, digits 3-4 (03) identify the heading, and digits 5-6 (10) specify the subheading. This code is standardized globally by the World Customs Organization.