HS Code for Cocoa paste

Cocoa paste is classified under HS code 1803.10 because it represents the primary product obtained from the grinding of roasted cocoa beans that has not undergone the fat removal process. According to the General Rules of Interpretation (GRI) and the Explanatory Notes to the Harmonized System, heading 1803 covers cocoa paste whether or not defatted. Subheading 1803.10 specifically targets the "not defatted" variety, often referred to in the industry as cocoa liquor or cocoa mass. This product contains the natural cocoa butter present in the bean, typically ranging from 50% to 58% by weight. The classification is determined by the processing stage; once the beans are cleaned, roasted, and de-hulled to produce nibs, the subsequent grinding results in this paste. It is a semi-solid or solid block that melts into a heavy liquid upon heating. Because it has not undergone the hydraulic pressing required to remove cocoa butter, it remains in this specific category. The product must not contain added sugar or other sweetening matter to remain within this heading.

Products Included

• Cocoa liquor (non-defatted)
• Unsweetened cocoa mass
• Ground cocoa nibs (not defatted)
• Chocolate liquor (pure, unsweetened)

Common Misclassification

This product is frequently confused with HS code 1803.20, which covers cocoa paste that has been wholly or partly defatted. It is also often misclassified under HS code 1806, which is reserved for chocolate and other food preparations containing cocoa that have added sugar or other sweetening matter. Importers must verify the fat content and the presence of additives to ensure the correct application of 1803.10.

FAQ

What is the HS code for cocoa paste?

The HS code for cocoa paste that is not defatted is 1803.10.

Does this code include sweetened cocoa paste?

No, if the cocoa paste contains added sugar or sweeteners, it must be classified under heading 1806.