HS Code for Broths

Broths and soups are classified under HS code 210410 because they represent prepared food items consisting of meat, fish, crustaceans, molluscs, or vegetables, or mixtures thereof, which are presented in liquid, solid, or powder form. This classification is governed by General Interpretative Rule (GIR) 1 and 6, as well as the specific notes to Chapter 21. The products are typically intended for consumption after simple heating or the addition of water. The classification covers both the finished soup and the concentrated preparations used to make them. It is essential that the preparation contains the essential character of a soup or broth; if it is merely a flavoring agent or a sauce base, it might fall elsewhere. The manufacturing process usually involves boiling ingredients to extract flavors, followed by filtration, concentration, or dehydration. These preparations may contain small pieces of meat or vegetables, provided they remain essentially a soup or broth preparation. The inclusion of seasonings, salt, or fats does not exclude the product from this heading, provided the mixture is intended for soup production.

Products Included

• Dehydrated beef broth cubes
• Liquid chicken stock in aseptic packaging
• Vegetable bouillon powders
• Canned condensed tomato soup
• Dehydrated miso soup mixes
• Fish stock concentrates

Common Misclassification

Broths are frequently confused with sauces and condiments under HS code 2103. While a broth is a base for a meal or a meal in itself, a sauce is typically a liquid preparation used to accompany or enhance other foods. If a product is highly concentrated and intended to be used as a seasoning rather than diluted into a soup, it may be classified under 210390. Additionally, preparations containing more than 20% by weight of meat, offal, or blood may be classified under Chapter 16, specifically 1602, rather than 2104. It is also important to distinguish these from vegetable extracts under 1302, which are not prepared as soups.

FAQ

What is the HS code for broths?

The HS code for broths and soups, as well as preparations for making them, is 210410.

Does this code include bone broth?

Yes, bone broth is classified under 210410 as a preparation for soup, provided it is intended for consumption as a broth and does not exceed meat content limits for Chapter 16.