HS Code for Liver pate

Liver pate is classified under HS code 1602.20. This code resides in Chapter 16, which covers preparations of meat, fish, or crustaceans. The classification is determined by the fact that the product has undergone significant processing, such as cooking, grinding, and seasoning, which removes it from Chapter 2 (Edible meat and offal). Heading 1602 covers 'Other prepared or preserved meat, meat offal or blood.' Subheading 1602.20 is specifically dedicated to preparations of the liver of any animal. To fall under this code, the preparation must contain more than 20% by weight of meat or offal. If the pate is finely ground but not 'homogenized' for retail sale as infant food or dietetic purposes, it remains in 1602.20. The classification applies regardless of whether the liver comes from poultry, swine, or bovine sources, provided it is the primary ingredient of the preparation.

Products Included

• Goose liver pate (Foie Gras)
• Chicken liver pate
• Pork liver spreads and pastes
• Prepared liver mousses

Common Misclassification

Liver pate is frequently misclassified under HS code 1602.10, which is for 'homogenized preparations.' However, 1602.10 is strictly reserved for products put up for retail sale as infant food or for dietetic purposes, in containers of a net weight not exceeding 250g. Another common error is using HS code 0206, which is for fresh, chilled, or frozen edible offal. Once the liver is cooked or seasoned into a pate, it must move to Chapter 16.

FAQ

What is the HS code for liver pate?

The HS code for prepared or preserved liver pate of any animal is 1602.20.

Does this code apply to Foie Gras?

Yes, prepared or preserved Foie Gras (liver pate) is classified under HS code 1602.20.