HS Code for Manioc starch

Manioc starch, also known as cassava starch, is classified under HS code 1108.14. Chapter 11 covers products of the milling industry, including starches. Heading 1108 is dedicated to starches and inulin. Manioc starch is extracted from the roots of the cassava plant (Manihot esculenta). It is classified here when it is in its basic starch form—typically a fine white powder. It is important to distinguish this from "tapioca," which, while derived from manioc starch, refers to products that have been further processed into flakes, grains, or pearls, which are classified in Chapter 19. The classification under 1108.14 requires that the starch has not been chemically modified. If the starch has been esterified or etherified, it must be moved to Chapter 35. This code is used globally for the raw material used in food production, paper manufacturing, and textile sizing. Proper documentation must confirm the botanical origin of the starch to ensure it is not confused with potato or corn starch.

Products Included

• Native manioc starch
• Cassava starch powder
• Unmodified tapioca starch
• Milled manioc root starch

Common Misclassification

Manioc starch is frequently confused with 1903.00 (Tapioca and substitutes). The distinction is physical: 1108.14 is for powder, while 1903.00 is for pearls, seeds, or flakes. It is also confused with 3505.10 if the starch has been pre-gelatinized or chemically modified.

FAQ

What is the HS code for Manioc starch?

The HS code for manioc (cassava) starch is 1108.14.

One more relevant question

Is tapioca flour the same as manioc starch? In many trade contexts, yes, but for HS classification, "tapioca" in pearl or flake form is 1903.00, while the raw starch powder is 1108.14.