HS Code for Vegetable tanning extract

Vegetable tanning extracts are classified under HS code 3201.90. This classification falls under Chapter 32, which covers tanning or dyeing extracts, tannins and their derivatives, and pigments. Heading 3201 specifically addresses tanning extracts of vegetable origin and tannins and their salts, ethers, esters, and other derivatives. While specific subheadings exist for quebracho extract (3201.10) and wattle extract (3201.20), the subheading 3201.90 acts as the residual category for all other vegetable-based tanning substances. These extracts are obtained by the aqueous extraction of various plant parts, such as bark, wood, leaves, or fruits, and are primarily used in the leather industry to convert raw hides into durable leather. The classification is based on the chemical nature of the product as a natural polyphenolic compound. To be classified here, the extract must be of vegetable origin and intended for tanning or as an intermediate in the production of tanning substances. The classification is guided by GIR 1 and 6, ensuring that the product does not contain synthetic tanning agents in proportions that would change its character.

Products Included

• Oak bark extract
• Chestnut wood extract
• Sumac leaf extract
• Myrobalan fruit extract
• Gambier extract
• Mangrove bark extract

Common Misclassification

Vegetable tanning extracts are often confused with synthetic tanning substances, which are classified under HS code 3202.10. If a product is a mixture of natural vegetable extracts and synthetic tanning agents (such as syntans), it may be classified under 3202.90 depending on the dominant component. Additionally, vegetable coloring matter, which may be derived from similar plant sources but used for dyeing rather than tanning, is classified under 3203.00. Specific extracts like quebracho (3201.10) and wattle (3201.20) must be excluded from 3201.90.

FAQ

What is the HS code for vegetable tanning extract?

The HS code for vegetable tanning extracts, other than quebracho or wattle, is 3201.90.

Can this code be used for tannins used in the wine industry?

Yes, tannins and their salts/derivatives of vegetable origin used in oenology are generally classified under heading 3201, often falling under 3201.90 if they are not from quebracho or wattle.