HS Code for Chilled garlic

Chilled garlic is classified under HS code 0703.20, which falls within Chapter 7 of the Harmonized System, covering edible vegetables and certain roots and tubers. Heading 0703 specifically includes onions, shallots, garlic, leeks, and other alliaceous vegetables. The classification 0703.20 is dedicated to garlic. The distinction between "fresh" and "chilled" is critical; chilled garlic is maintained at a low temperature to extend shelf life while preserving its fresh characteristics, as opposed to being frozen or dried. This code applies to whole bulbs, cloves, or peeled cloves, provided they have not been cooked or otherwise prepared. The classification remains consistent regardless of whether the garlic is intended for culinary use or as "seed garlic," provided it remains in its fresh or chilled state. Customs authorities often require phytosanitary certificates for products under this code to prevent the spread of agricultural pests, making the distinction between fresh and processed states vital for documentation.

Products Included

• Whole fresh garlic bulbs
• Chilled garlic cloves
• Peeled fresh garlic cloves
• Garlic bulbs with stems removed

Common Misclassification

A common misclassification occurs with dried garlic, which is classified under HS code 0712.90. Additionally, garlic that has been provisionally preserved (e.g., in brine or sulfur water) but is unsuitable for immediate consumption falls under 0711.90. Garlic prepared or preserved in vinegar or acetic acid is classified under 2001.90.

FAQ

What is the HS code for Chilled garlic?

The HS code for chilled garlic is 0703.20, which covers both fresh and chilled varieties.

Is peeled garlic classified differently than whole bulbs?

No, as long as the garlic is fresh or chilled and has not been cooked or preserved in vinegar, both peeled cloves and whole bulbs remain under HS code 0703.20.