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HS CODES SECTION
Section Codes Section Description
Section-01 Chapter (16-24) – Section IV - Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes
Hs Codes Chapter
Chapter Chapter Description
Chapter-18 Cocoa and cocoa preparations
HS CODES1
Hs Codes Heading Description Import Data Export Data
1806 Chocolate and other food preparations containing cocoa Import Data Export Data

Frequently Asked Questions (FAQs)

What is the item description for 180610 of HScode France?

The description of the item 180610 of France HScode: Chocolate and other food preparations containing cocoa : Cocoa powder, containing added sugar or other sweetening matter

What is the chapter code for 180610 of France HScode?

The chapter code for 180610 of France HScode: Chapter (16-24) – Section IV - Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes

What are the other detailed codes for 180610 of France HScode?

Detailed code for 180610 of France HScode:
  • 1806101500: Cocoa powder, containing added sugar or other sweetening matter but containing no sucrose or containing < 5% by weight of sucrose, incl. inverted sugar expressed as sucrose or isoglucose expressed as sucrose
  • 1806102000: Cocoa powder, containing added sugar or other sweetening matter, containing >= 5% but < 65% by weight of sucrose, incl. inverted sugar expressed as sucrose or isoglucose expressed as sucrose
  • 1806103010: Sweetened cocoa powder, containing >= 65% but < 80% sucrose, incl. inverted sugar expressed as sucrose or isoglucose expressed as sucrose : Containing 70|% or more by weight of sucrose (including invert sugar expressed as sucrose) or isoglucose expressed as sucrose
  • 1806103090: Sweetened cocoa powder, containing >= 65% but < 80% sucrose, incl. inverted sugar expressed as sucrose or isoglucose expressed as sucrose : Other
  • 1806109000: Sweetened cocoa powder, containing >= 80% sucrose, incl. inverted sugar expressed as sucrose or isoglucose expressed as sucrose
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