About HS Code 210310
HS code 210310 specifically covers soya sauces, a staple condiment with deep roots in East Asian cuisine but now globally ubiquitous. International trade in soya sauce encompasses various types, including light, dark, tamari, and specialized versions like mushroom-flavored or low-sodium. Major exporters are typically East Asian countries with long traditions of fermentation, while importers span the globe, driven by the popularity of Asian cuisine, the growth of ethnic food markets, and the increasing demand from food service industries. Key considerations in trade include quality standards, fermentation methods, ingredient sourcing (non-GMO soybeans), and packaging formats, ranging from large industrial containers to small retail bottles. Health trends, such as the demand for gluten-free (tamari) and reduced-sodium options, significantly influence market trends and product development, making this a dynamic and culturally significant trade item.
Products Under This Code
Light soy sauce, dark soy sauce, tamari, gluten-free soy sauce, low-sodium soy sauce, mushroom soy sauce, sweet soy sauce (kecap manis)
Real World Examples
Kikkoman Soy Sauce, Lee Kum Kee Soy Sauce, San-J Tamari, Pearl River Bridge Soy Sauce, Yamasa Soy Sauce
Common Misclassification
This code is distinct from 210390 (mixed condiments) unless the soya sauce contains significant other ingredients that alter its primary character, or 210320 (tomato sauces) which is for a different type of sauce.
Products Classified Under 2103.10
Industry
This code belongs to the Food & Beverages industry.
Trade Overview
East Asian countries like Japan, China, and South Korea are primary exporters, while Western nations and countries with large Asian diasporas are significant importers.
Frequently Asked Questions
What is HS code 210310?
HS code 210310 covers: Sauces; soya. HS code 210310 specifically covers soya sauces, a staple condiment with deep roots in East Asian cuisine but now globally ubiquitous. International trade in soya sauce encompasses various types, including light, dark, tamari, and specialized versions like mushroom-flavored or low-sodium. Major exporters are typically East Asian countries with long traditions of fermentation, while importers span the globe, driven by the popularity of Asian cuisine, the growth of ethnic food markets, and the increasing demand from food service industries. Key considerations in trade include quality standards, fermentation methods, ingredient sourcing (non-GMO soybeans), and packaging formats, ranging from large industrial containers to small retail bottles. Health trends, such as the demand for gluten-free (tamari) and reduced-sodium options, significantly influence market trends and product development, making this a dynamic and culturally significant trade item.
What products fall under HS code 210310?
Light soy sauce, dark soy sauce, tamari, gluten-free soy sauce, low-sodium soy sauce, mushroom soy sauce, sweet soy sauce (kecap manis)
What are common misclassifications for HS code 210310?
This code is distinct from 210390 (mixed condiments) unless the soya sauce contains significant other ingredients that alter its primary character, or 210320 (tomato sauces) which is for a different type of sauce.
How is HS code 210310 structured?
HS code 210310 is a 6-digit subheading under the Harmonized System. The first 2 digits (21) 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.