Know Your Code
The_Boss HSN Code Chapter 21 encompasses a diverse array of edible preparations, ranging from condiments and sauces to various food preparations. This chapter encompasses a wide spectrum of culinary creations that defy easy categorization, making it a treasure trove for food enthusiasts and manufacturers alike. From flavor-enhancing sauces to specialized culinary blends, Chapter 21 presents a … Read more
In Chapter 20 of the Harmonized System Nomenclature (HSN) Code, the focus is on “Preparations of Vegetables, Fruits, Nuts, or Plant Parts,” encompassing a diverse array of processed and preserved plant-based products. This chapter covers a wide range of preparations, including canned vegetables, frozen fruits, dried nuts, and various plant-based food products such as jams, … Read more
In Chapter 19 of the Harmonized System Nomenclature (HSN) Code, the focus is on “Preparations of Cereals, Starch, Flour, Milk, and Pastry Products,” offering a systematic classification for various food preparations derived from these basic ingredients. This chapter encompasses a diverse range of products, including cereal-based breakfast foods, starch derivatives, flour mixes, milk-based beverages, and … Read more
In Chapter 18 of the Harmonized System Nomenclature (HSN) Code, the focus is on “Cocoa and Cocoa Preparations,” providing a systematic classification for various products derived from the cocoa bean. This chapter encompasses a wide range of items, including raw cocoa beans, cocoa powder, cocoa butter, and chocolate products. From the raw ingredients used in … Read more
In Chapter 17 of the Harmonized System Nomenclature (HSN) Code, the focus lies on “Sugar and Sugar Confectionery,” presenting a systematic classification for various sweetening agents and confectionery products. This chapter encompasses a wide range of items, including raw and refined sugar, molasses, and sugar-based confections such as candies, chocolates, and pastries. From granulated sugar … Read more
In Chapter 16 of the Harmonized System Nomenclature (HSN) Code, the focus is on “Preparations of Meat, Fish, Crustaceans, Molluscs, or Other Aquatic Products,” providing a systematic classification for various processed food items derived from animal and aquatic sources. This chapter encompasses a wide range of preparations, including processed meats, fish fillets, canned seafood, and … Read more
In Chapter 15 of the Harmonized System Nomenclature (HSN) Code, the focus is on “Animal or Vegetable Oils, Their Cleavage Products, Waxes, and Prepared Products,” providing a comprehensive classification system for various oils, waxes, and related substances derived from both animal and plant sources. This chapter encompasses a wide range of products, including edible oils … Read more
In Chapter 14 of the Harmonized System Nomenclature (HSN) Code, the focus is on “Vegetable Plaiting Materials and Unspecified Vegetable Products,” offering a classification system for various plant-based materials and products not covered under specific categories in preceding chapters. This chapter encompasses a diverse range of vegetable-derived materials used in weaving, basketry, and other crafts, … Read more
In Chapter 13 of the Harmonized System Nomenclature (HSN) Code, the focus is on “Lac, Gum, Resin, and Other Saps and Extracts,” providing a systematic classification for various natural products derived from plants and trees. This chapter encompasses a diverse range of substances, including lac resin, gum arabic, natural resins like rosin and amber, and … Read more
In Chapter 12 of the Harmonized System Nomenclature (HSN) Code, the focus encompasses “Oilseeds and Oleaginous Fruits, Grains, Straw, Fodder, Seeds, and Fruits,” presenting a comprehensive classification system for various agricultural products used in food production, animal feed, and other industries. This chapter covers a wide range of commodities, including oilseeds such as soybeans, sunflower … Read more