HS Code for Cassava flour

Cassava flour is classified under HS code 110620, which pertains to flour, meal, and powder of sago or of roots or tubers of heading 0714. Chapter 11 of the Harmonized System deals with products of the milling industry, malt, starches, inulin, and wheat gluten. Heading 1106 is designated for products obtained by milling the dried leguminous vegetables of heading 0713, sago, or roots and tubers. Cassava, also known as manioc, is a tuber classified under heading 0714. When these tubers are dried and ground into a fine powder or flour, they fall under 110620. It is important to distinguish this product from cassava starch, which involves a more complex extraction process. Flour contains the fiber and other components of the whole root, whereas starch is the isolated carbohydrate. The classification 110620 is specific to the milling process where the entire dried root is pulverized. This code is used globally to regulate the trade of gluten-free flour alternatives derived from tropical roots.

Products Included

• Milled dried cassava root flour
• Manioc flour
• Cassava meal
• Powdered dried cassava tubers
• Whole-root tapioca flour

Common Misclassification

The most common misclassification is with HS code 110814, which is for cassava (manioc) starch. While the terms "flour" and "starch" are sometimes used interchangeably in commerce, they are distinct in the HS system based on the production method. Another misclassification is 071410, which covers the fresh, chilled, or dried cassava roots themselves before they have been milled into flour. Using the incorrect code can lead to issues with phytosanitary regulations.

FAQ

What is the HS code for cassava flour?

The HS code for cassava flour is 110620.

Is tapioca flour the same as cassava flour in HS codes?

In many commercial contexts, they are the same, but if the product is pure extracted starch, it should be 110814. If it is the ground whole root, it is 110620.