HS Code for Shiitake mushrooms

Shiitake mushrooms (Lentinus edodes) are classified under HS code 0709.54 when they are presented in a fresh or chilled state. This classification is part of Chapter 7, which covers edible vegetables and certain roots and tubers. Heading 0709 is the category for "Other vegetables, fresh or chilled," and subheading 0709.54 was specifically introduced to provide a dedicated code for Shiitake due to its high volume in global trade. The classification is strictly limited to mushrooms that have not been frozen, dried, or preserved in brine or vinegar. Freshness is defined by the product's natural state, though it may be cleaned, trimmed, or cooled to maintain quality during transit. The use of this specific code allows customs authorities to distinguish Shiitake from common button mushrooms (Agaricus) or other wild mushroom varieties, which is essential for phytosanitary controls and trade statistics.

Products Included

• Fresh Shiitake mushrooms (Lentinus edodes)
• Chilled Shiitake mushrooms
• Whole fresh Shiitake
• Sliced fresh Shiitake (not further processed)
• Shiitake mushrooms in retail packaging, fresh

Common Misclassification

Shiitake mushrooms are frequently misclassified under HS code 0712.39 if they are dried. The distinction between fresh (0709) and dried (0712) is critical in vegetable classification. Another common error is using HS code 0709.51, which is reserved specifically for mushrooms of the genus Agaricus (like white button or portobello). If the mushrooms are preserved in vinegar or acetic acid, they must be classified under 2001.90, and if they are prepared or preserved by other means (such as canned in brine), they fall under 2003.90. Importers must also ensure they do not use 0710.80, which is for frozen vegetables.

FAQ

What is the HS code for fresh shiitake mushrooms?

The HS code for fresh or chilled shiitake mushrooms is 0709.54.

What code should be used if the shiitake mushrooms are dried?

Dried shiitake mushrooms are classified under HS code 0712.39, as Chapter 7 distinguishes between fresh and dried vegetables.