Food & Beverages

Comprehensive guide to HS codes for food products, beverages, and agricultural imports

Average Duty Rate

0-5% (most food items)

Common HS Chapters

Ch. 02-21 (Food), Ch. 22 (Beverages)

Halal Certification

Required for meat and many products

Shelf Life

Min. 50% remaining at import

Industry Overview

The food and beverage sector encompasses agricultural products, processed foods, beverages, and food preparations. HS code classification requires understanding of preparation methods, preservation techniques, and ingredient composition. The GCC food import market exceeds $50 billion annually, with strict halal certification requirements, food safety standards, and shelf-life regulations.

Food Import Regulations

Halal Certification - Meat, poultry, and products containing animal derivatives must have recognized halal certificates
Food Safety Certificate - Health certificates from country of origin required for all food imports
Shelf Life Requirements - Products must have minimum 50% shelf life remaining at time of import
Arabic Labeling - All retail food products must have Arabic nutritional information and ingredient lists
Alcohol Restrictions - Alcoholic beverages require special permits and are prohibited in some GCC countries

Common Classification Challenges & Solutions

Fresh vs. frozen vs. prepared food classification

Solution: Fresh/chilled: Chapters 02-08. Frozen: Same chapters but different subheadings. Prepared/preserved: Chapters 16, 19, 20, 21. Check preservation method.

Mixed or composite food products

Solution: Apply GIR 3(b) - classify by essential character. Pizza with cheese and meat: classified by the predominant ingredient. Ready meals: typically Chapter 19 or 21.

Supplements and fortified foods vs. regular food

Solution: Food supplements sold as medicine: Chapter 30. Fortified regular foods (vitamin-enriched milk): standard food chapters. Marketing determines classification.

Best Practices

1
Obtain halal certification from recognized authorities before shipping meat and animal products
2
Ensure products have at least 50-70% shelf life remaining to account for shipping and distribution time
3
Prepare Arabic labels before shipment - delays in customs are common for unlabeled products
4
For mixed products, clearly document ingredient percentages to support classification decisions
5
Maintain cold chain documentation for perishable goods with temperature monitoring records
6
Check latest import bans - some countries periodically restrict imports from specific countries/regions