HS Code for Liquid whole egg
The classification of liquid whole egg is governed by the General Rules for the Interpretation of the Harmonized System (GRI). Specifically, Chapter 4 encompasses dairy produce and birds' eggs. Heading 0408 is designated for birds' eggs, not in shell, and egg yolks, whether fresh, dried, cooked by steaming or by boiling in water, moulded, frozen or otherwise preserved. Within this heading, the subheading 0408.99 is utilized for products that do not consist solely of egg yolks and are not in a dried state. This classification applies to the entire contents of the egg (white and yolk) once removed from the shell. The processing methods allowed under this code include pasteurization to ensure food safety, freezing for preservation, and the addition of small amounts of sugar or salt, which are common in industrial food preparation. The product must retain the essential character of an egg to remain within this chapter. If the product were significantly modified with other ingredients to the point of becoming a food preparation, it might move to Chapter 21, but standard liquid whole egg used as a raw material in bakeries and food manufacturing remains firmly in 0408.99.
Products Included
- Pasteurized liquid whole egg
- Frozen liquid whole egg
- Liquid whole egg with added salt (stabilized)
- Liquid whole egg with added sugar
- Chilled liquid whole egg in bulk containers
Common Misclassification
Liquid whole egg is frequently confused with HS code 0407, which is reserved for eggs still in the shell. Another common error involves HS code 0408.11 or 0408.19, which are specifically for egg yolks only. Furthermore, pure egg whites (albumin) are classified under HS code 3502.11 or 3502.19, rather than 0408, as they are considered proteins rather than whole egg products.
FAQ
What is the HS code for liquid whole egg?
The HS code for liquid whole egg (not dried) is 0408.99.
Can liquid whole egg contain preservatives under this code?
Yes, liquid whole egg may contain small amounts of preservatives or stabilizing agents like salt or sugar and still remain under HS code 0408.99.
Industry
Frequently Asked Questions
What is the HS code for Liquid whole egg?
The HS code for Liquid whole egg is 040899 (Eggs; birds' eggs (not in shell, excluding yolks only), fresh, cooked by steaming or boiling in water, moulded, frozen, otherwise preserved, whether or not containing added sugar or other sweetening matter).
How do I classify Liquid whole egg for customs?
Liquid whole egg is classified under HS code 040899 — Eggs; birds' eggs (not in shell, excluding yolks only), fresh, cooked by steaming or boiling in water, moulded, frozen, otherwise preserved, whether or not containing added sugar or other sweetening matter. This is a 6-digit subheading level code.
Is the HS code for Liquid whole egg the same in all countries?
The base HS code 040899 for Liquid whole egg is internationally standardized for the first 6 digits across 200+ countries. Individual countries may add additional digits for national tariff lines and specific classifications.