HS Code for Cassava starch

HS code 110814 is the specific designation for cassava starch, also frequently referred to in commercial trade as manioc starch or tapioca starch. This classification is found within Chapter 11, which covers milling products and starches. Heading 1108 is dedicated to starches and inulin. The subheadings under 1108 are organized by the botanical source of the starch, such as wheat, maize, potato, or manioc (cassava). Cassava starch is produced through a process of washing, crushing, and separating the starch granules from the fibrous pulp of the cassava root. This resulting product is a pure carbohydrate, distinct from flour which contains fiber. If the starch is chemically modified (e.g., etherified or esterified), it may be classified under heading 3505. However, for native cassava starch used in food or industrial applications, 110814 is the correct international standard. Customs authorities use this code to distinguish between raw agricultural milling products and refined industrial or food-grade starches.

Products Included

• Native cassava starch
• Tapioca starch (unmodified)
• Manioc starch
• Food-grade cassava starch powder
• Industrial-grade cassava starch

Common Misclassification

Cassava starch is frequently confused with cassava flour (HS code 110620). The difference lies in the extraction: starch is the isolated amylopectin/amylose, while flour is the ground whole root. Another common misclassification is HS code 190300, which covers tapioca and substitutes prepared from starch in the form of flakes, grains, pearls, or siftings. If the starch has been processed into pearls (boba), it must move to 190300.

FAQ

What is the HS code for cassava starch?

The HS code for native cassava starch is 110814.

Is modified cassava starch under the same code?

No, modified starches (such as pre-gelatinized or chemically treated starches) are typically classified under HS code 350510.