HS Code for Tapioca starch

Tapioca starch is classified under HS code 1108.14. This code is part of the heading for starches and inulin, with the sub-heading .14 specifically designated for manioc (cassava) starch. Starch is distinguished from flour by the extraction process; it is produced by rasping the cassava roots, washing the pulp to release the starch granules, and then separating the starch from the fiber and juice through sedimentation or centrifugation. The resulting product is a highly refined white powder consisting almost entirely of carbohydrates. In the Harmonized System, starches are classified according to their botanical source. Because tapioca starch is derived from the Manihot esculenta plant, it is categorized under the manioc sub-heading. This classification applies to native starch that has not been chemically modified beyond the limits allowed in Chapter 11.

Products Included

• Native tapioca starch
• Unmodified cassava starch
• Manioc starch powder
• Industrial grade tapioca starch
• Food grade tapioca starch (unmodified)

Common Misclassification

Tapioca starch is frequently confused with tapioca flour (1106.20). The distinction lies in the purity and the process: starch is an extract, while flour is the whole root ground. Another significant misclassification involves modified starches. If the starch has been etherified, esterified, or oxidized, it may be classified under 3505.10 (dextrins and other modified starches). If the starch has been heat-treated to form pearls, it moves to 1903.00.

FAQ

What is the HS code for tapioca starch?

The HS code for native, unmodified tapioca starch is 1108.14.

Is modified tapioca starch classified here?

Generally, no. If the starch is chemically modified, it is usually classified under HS code 3505.10, though slight physical modifications may sometimes remain in 1108.