HS Code for Dried peas

Dried peas are classified under HS code 0713.10, which specifically covers peas of the species Pisum sativum. This classification is part of Chapter 07, dedicated to edible vegetables and certain roots and tubers. Heading 0713 is reserved for dried leguminous vegetables that have been shelled, whether or not they have been skinned or split. The primary requirement for classification here is that the peas must be in a dried state, intended for human consumption or as seeds for sowing. This code excludes peas that are fresh or chilled (0708) or frozen (0710). The processing allowed under 0713.10 is limited; while skinning and splitting are permitted, any further preparation such as cooking or preservation in airtight containers with added ingredients would shift the classification to Chapter 20. The Harmonized System distinguishes these products based on their moisture content and the preservation method used to ensure shelf stability. Proper classification ensures that the correct tariffs and agricultural regulations are applied during customs clearance.

Products Included

• Whole dried green peas
• Whole dried yellow peas
• Split green peas
• Split yellow peas
• Skinned dried peas
• Dried peas intended for sowing

Common Misclassification

Dried peas are frequently confused with fresh or chilled peas under HS code 0708.10. The distinction lies entirely in the moisture content and the method of preservation; 0708 is for succulent vegetables, while 0713 is for pulses. Another common error is using HS code 0710.21 for frozen peas. Additionally, if the peas have been ground into a fine powder, they should be classified under HS code 1106.10 as flour of leguminous vegetables, rather than 0713.10.

FAQ

What is the HS code for dried peas?

The HS code for dried peas (Pisum sativum), whether or not skinned or split, is 0713.10.

Does this code include roasted pea snacks?

No, roasted peas or peas that have been seasoned and prepared as snacks are generally classified under heading 2005.99 as other vegetables prepared or preserved otherwise than by vinegar or acetic acid.