HS Code for Malanga

Malanga, scientifically known as Xanthosoma spp., is classified under HS code 0714.50. Chapter 7 of the Harmonized System covers edible vegetables and certain roots and tubers. Heading 0714 is specifically for manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes, and similar roots and tubers with high starch or inulin content. Subheading 0714.50 was specifically created to distinguish Yautia (Malanga) from other similar tubers like Taro. The classification applies whether the malanga is fresh, chilled, frozen, or dried, and whether it is whole, sliced, or in the form of pellets. Because Malanga is often confused with Taro (Colocasia), precise botanical identification is necessary for correct customs declaration. The classification is determined by GRI 1 and the specific subheading notes that identify the genus Xanthosoma. This tuber is a staple in many tropical regions and is recognized by its high starch content, which places it firmly within heading 0714 rather than the general vegetable headings like 0709.

Products Included

• Fresh malanga blanca (Yautia)
• Malanga lila (purple malanga)
• Frozen malanga tubers, whole or sliced
• Dried malanga slices
• Malanga pellets for food processing

Common Misclassification

Malanga is most commonly misclassified as Taro, which falls under HS code 0714.40. While they look similar, Taro belongs to the genus Colocasia, while Malanga belongs to Xanthosoma. It is also sometimes confused with Manioc (Cassava) under 0714.10 or Yams under 0714.30. If the malanga has been further processed into flour, it moves to 1106.20, and if it is prepared as chips (fried), it is classified under 2005.99.

FAQ

What is the HS code for Malanga?

The HS code for Malanga (Yautia) is 0714.50.

How do customs distinguish Malanga from Taro?

Customs distinguish them based on botanical genus; Malanga is Xanthosoma (0714.50) and Taro is Colocasia (0714.40), often requiring specific documentation or physical inspection of the tuber\'s skin and shape.