HS Code for Chilled foie gras

The classification of chilled foie gras under HS code 0207.43 is determined by the General Rules of Interpretation (GRI) 1 and 6. Chapter 2 covers meat and edible meat offal. Within this chapter, heading 0207 specifically addresses meat and edible offal of poultry, including ducks. Subheading 0207.43 is reserved for fatty livers (foie gras) of ducks that are presented in a fresh or chilled state. To qualify as foie gras under this classification, the livers must meet specific biological criteria resulting from specialized feeding processes, typically involving a significant increase in lipid content. The term "chilled" implies that the product has been cooled to a temperature generally around 0°C to 4°C without being frozen. This classification is specific to the organ itself and does not include products that have been further processed into preparations like terrines or mousses, which would shift the classification to Chapter 16. The technical distinction between standard duck liver and foie gras is based on the weight and fat content, which is a primary factor in customs valuation and regulatory compliance.

Products Included

• Whole chilled duck fatty livers
• Chilled duck liver lobes
• Fresh duck foie gras intended for immediate processing
• Vacuum-packed chilled duck fatty liver

Common Misclassification

Chilled foie gras is frequently confused with frozen foie gras, which is classified under HS code 0207.44. Another common error is classifying prepared foie gras, such as pâtés or canned terrines containing more than 20% meat or offal, under this code; these belong in HS code 1602.39. Additionally, standard (non-fatty) duck livers are classified under 0207.45.

FAQ

What is the HS code for Chilled foie gras?

The HS code for chilled foie gras (specifically from ducks) is 0207.43. If the foie gras is from geese, it is classified under 0207.53.

Does this code include foie gras preserved in alcohol?

No, foie gras preserved in alcohol or other preservatives is considered a prepared meat product and is classified under heading 1602.