HS Code for Sago flour

Sago flour is classified under HS code 1106.20 because it is a product of the milling industry derived from the pith of the sago palm or from various roots and tubers. According to the General Rules of Interpretation (GRI), products obtained by milling or otherwise processing the roots, tubers, or sago pith into a fine powder or meal are categorized within Chapter 11. Specifically, heading 1106 covers flour, meal, and powder of the dried leguminous vegetables of heading 0713, of sago, or of roots or tubers of heading 0714. Since sago flour is produced by extracting starch from the Metroxylon sagu palm and processing it into a flour-like consistency, it fits the technical criteria for this subheading. The classification remains consistent regardless of whether the flour is intended for human consumption, industrial use, or as a thickening agent in food processing, provided it has not been further prepared into a finished food product.

Products Included

• Sago palm flour
• Sago meal
• Powdered sago pith
• Flour derived from sago starch
• Milled sago for culinary use

Common Misclassification

Sago flour is frequently misclassified under HS code 1108.19, which covers other starches. While sago flour contains starch, heading 1106 is more specific for the flour and meal of sago. Another common error is using HS code 1903.00, which is reserved for tapioca and substitutes prepared from starch in the form of flakes, grains, pearls, or similar forms. If the sago has been processed into "pearls," it must be moved to 1903.00. Additionally, cereal-based flours fall under 1101 or 1102 and should not be confused with sago.

FAQ

What is the HS code for sago flour?

The primary HS code for sago flour is 1106.20, which covers flour, meal, and powder of sago or of roots or tubers of heading 0714.

Is sago starch classified differently than sago flour?

Yes, pure sago starch is often classified under 1108.19, whereas the flour or meal resulting from the milling process is classified under 1106.20.