HS Code for Cacao beans

Cacao beans are classified under HS code 1801.00. This heading is part of Chapter 18, which covers cocoa and cocoa preparations. The classification 1801.00 is specific to the raw material of the chocolate industry: the beans of the cacao tree (Theobroma cacao). According to the General Rules of Interpretation and the Explanatory Notes to the Harmonized System, this code encompasses beans whether they are whole or broken. It also covers beans in various states of processing, specifically raw or roasted. Because the heading is a single-dash level entry (1801.00), it does not distinguish between different varieties or qualities of beans for the primary four-digit and six-digit classification. The essential characteristic for this code is that the product remains in the form of a bean or a broken bean (nib) and has not yet been processed into a paste, powder, or butter.

Products Included

• Raw cocoa beans
• Roasted cocoa beans
• Broken cocoa beans (nibs)
• Fermented cacao beans
• Dried cacao beans

Common Misclassification

Cacao beans are often misclassified with HS code 1802.00, which covers cocoa shells, husks, skins, and other cocoa waste. While 1801.00 covers the valuable bean and nib, 1802.00 is for the by-products of the cleaning and roasting process. Another common error is using HS code 1803.10 for cocoa paste (not defatted). Cocoa paste is the result of grinding the nibs into a liquid or semi-solid mass, whereas 1801.00 requires the product to maintain its bean or broken-bean structure. Roasted beans are sometimes incorrectly placed in Chapter 21 as food preparations, but Chapter 18 specifically retains them regardless of the roasting process.

FAQ

What is the HS code for raw cacao beans?

The HS code for raw cacao beans, whether whole or broken, is 1801.00.

Are roasted cocoa beans classified differently than raw ones?

No, HS code 1801.00 covers both raw and roasted cocoa beans within the same classification.