HS Code for Wheat germ

Wheat germ is classified under HS code 1104.30. This code is part of heading 1104, which covers cereal grains otherwise worked (for example, hulled, rolled, flaked, pearled, sliced, or kibbled), but specifically identifies the "germ of cereals, whole, rolled, flaked or ground." The germ is the embryo of the wheat kernel, which is separated during the milling process. For classification under 1104.30, the product must consist primarily of this nutrient-rich part of the grain. It can be imported in various forms, including the whole embryo or after it has been processed into flakes or a ground meal. The classification is distinct from the flour (1101.00) or the bran (2302), as it represents a specific anatomical part of the cereal grain with unique oil and protein profiles. The germ is often sought after for its nutritional value and is used in health foods or as a source for wheat germ oil extraction. However, once the oil is extracted, the remaining residue may be classified elsewhere. The key to 1104.30 is that the germ remains the primary component and has not been subjected to further preparation that would classify it as a food preparation under Chapter 19.

Products Included

• Whole wheat germ
• Rolled wheat germ flakes
• Ground wheat germ meal
• Cereal germ of other grains

Common Misclassification

Wheat germ is sometimes misclassified under HS code 2302.30, which covers wheat bran, sharps, and other residues. While both are by-products of milling, the germ is the embryo, whereas bran is the outer casing. It is also confused with 1515.90 if it is processed into wheat germ oil.

FAQ

What is the HS code for Wheat germ?

The HS code for the germ of cereals, including wheat germ, whether whole, rolled, flaked, or ground, is 1104.30.

Is wheat germ considered a flour?

No, wheat germ is the embryo of the grain and is classified under 1104.30, whereas wheat flour (the ground endosperm) is classified under 1101.00.