Chapter 16 is the chapter in the HS classification system concerning 'preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates,' covering animal food products that have undergone deep processing such as cooking, curing, smoking, or canning. This chapter does not include primary meat products that have only been simply frozen, chilled, or cut (classified under Chapter 2), nor does it include baked goods containing meat filling (classified under Chapter 19). The core point is that the product has undergone substantial processing that changes the basic characteristics of the original meat. Heading 1602 covers 'other prepared or preserved meat, meat offal or blood,' i.e., cooked, cured, smoked, canned, or otherwise prepared meat products other than sausages and similar products (1601). This heading is subdivided into multiple subheadings by animal species, including pork, beef, mutton, poultry, etc. Poultry meat products specifically refer to processed products of domestic poultry such as chickens, ducks, geese, and turkeys, excluding wild fowl or reptile meat. The first 2 digits '16' represent Chapter 16, i.e., preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates. The 3rd-4th digits '02' represent heading 1602, referring to other prepared or preserved meat, meat offal or blood. The 5th-6th digits '39' are the subheading, specifically 'other prepared or preserved poultry meat,' i.e., poultry meat products other than those of specific poultry such as chickens (1602.31), turkeys (1602.32), ducks, geese or guinea fowls (1602.33), such as quail, pigeon, pheasant, etc., or mixed products of poultry not elsewhere specified. This subheading is a residual code with a relatively broad scope. This commodity is classified under 160239 because it is a poultry meat product, but it is neither a specifically named poultry such as chicken, turkey, duck, goose, or guinea fowl, nor a sausage (1601) or simply processed meat (Chapter 2). If it were a cooked product of chicken, it should be classified under 160231; turkey under 160232; duck and goose under 160233. 160239 is specifically for other poultry meat not elsewhere specified, such as quail, pigeon, pheasant, etc., or products of mixed poultry meat that cannot be classified by the predominant poultry species.

Product Name: The specific name of the declared commodity, which should accurately reflect the poultry species and processing method, such as 'braised quail meat,' 'smoked pigeon breast,' etc. Brand Type: Fill in the commodity brand; if no brand, write 'no brand'; for export processing, write 'foreign brand (OEM production),' etc. Export Preference Status: Fill in according to the actual trade arrangement, such as 'export goods do not enjoy preferential tariff in the final destination country' or 'enjoy agreement tariff rate.' Ingredient Content: List the percentages of main raw materials (poultry meat) and auxiliary materials (salt, sugar, spices, etc.); the poultry meat content must be clearly stated. Processing Method: Explain the preparation or preservation method, such as 'cooked then canned,' 'smoked,' 'cured then dried,' etc. Packaging Specifications: Fill in the specific specifications of retail packaging or industrial packaging, such as '200g/can, 24 cans/carton.' Poultry Species: Specify the poultry species, such as quail, pigeon, pheasant, guinea fowl, etc.; for mixed poultry meat, list the proportion of each species. Product Name: Braised quail meat; Brand Type: No brand; Export Preference Status: Export goods do not enjoy preferential tariff in the final destination country; Ingredient Content: Quail meat 85%, salt 5%, soy sauce 4%, spices 3%, sugar 3%; Processing Method: Braised then vacuum-packed; Packaging Specifications: 150g/bag, 20 bags/carton; Poultry Species: Quail. Mistakenly classifying named poultry meat such as chicken and duck under 160239, when they should be classified under 160231, 160233, etc. respectively. Failing to specify the poultry species, making it impossible to determine whether it belongs to the 'other' subheading. Unclear description of processing method, which may be mistaken for primary meat and classified under Chapter 2.

The core criteria for classification are: 1) The product must have undergone processing permitted by Chapter 16 (such as cooking, smoking, curing, canning, etc.), going beyond simple freezing or cutting; 2) The main raw material is poultry meat, and the poultry species is not among the already named subheadings such as chicken, turkey, duck, goose, or guinea fowl; 3) If it is mixed poultry meat, it should be classified according to the predominant poultry species; if the predominant species cannot be determined, classify under 160239. Sausages (1601) and baked goods containing meat filling (1901) must also be excluded. 160231 Preparations of chicken meat: Only for cooked or preserved products of chicken, whereas 160239 covers other unnamed poultry such as quail and pigeon. 160232 Preparations of turkey meat: Specifically refers to processed products of turkey; 160239 does not include turkey, and even if turkey is mixed with other poultry meat, it is preferentially classified as turkey. 160233 Preparations of duck, goose or guinea fowl meat: Covers duck, goose, and guinea fowl; 160239 is for poultry meat products other than these named poultry. 160100 Sausages and similar products: Sausages are stuffed casing products; regardless of the poultry species, they are classified under 1601, whereas 160239 is for non-sausage poultry meat products. 0207 Fresh, chilled or frozen poultry meat: 0207 is primary poultry meat that has not undergone Chapter 16 processing; 160239 is for cooked or preserved products. Has the poultry meat undergone deep processing such as cooking, smoking, curing, or canning? Is the poultry species not chicken, turkey, duck, goose, or guinea fowl? Is the product non-stuffed (i.e., not sausage)? Has it not been mixed with other meats to the extent that the essential character is changed? Does the processing method go beyond the simple freezing and cutting scope of Chapter 2?

How can I check the import tariff rate for 160239? You can check through the General Administration of Customs website or the International Trade Single Window. Enter HS code 160239, select the country of origin, trade mode, etc., and the system will display the MFN rate, agreement rate, general rate, etc. Note that rates may be adjusted with policy changes; it is recommended to refer to the latest announcements. Should canned quail meat be classified under 160239? Yes. Quail is not chicken, turkey, duck, goose, or guinea fowl; its cooked canned product meets heading 1602 and is not specifically named, so it is classified under 160239. If the quail meat content in the can exceeds 20%, it is still classified as a poultry meat product. How should mixed poultry meat products (chicken and quail) be classified? According to General Interpretative Rule 3(b), they should be classified according to the poultry meat that gives them their essential character. If chicken is the main ingredient, classify under 160231; if quail is the main ingredient, classify under 160239. If the main ingredient cannot be determined, classify under 160239. What is the difference between 160239 and 160100 sausages? 160100 specifically refers to sausages and similar products, i.e., meat products stuffed into casings; 160239 is non-sausage poultry meat products, such as block or slice cooked meat. If the product is a poultry sausage, regardless of the poultry species, it is classified under 1601. What additional certifications are required for exporting poultry meat products to the EU? In addition to the HS code, attention should be paid to EU food safety regulations, such as enterprise registration, veterinary health certificates, residue monitoring, etc. It is recommended to consult a professional customs broker or the importer in the destination country to ensure compliance with the EU's special requirements for poultry meat products. What are the consequences of incorrectly filling in the poultry species during declaration? It may lead to classification errors, which in turn affect tariff rates, regulatory conditions, or even constitute false declaration. Customs may require supplementary tax payment, impose fines, and in serious cases affect the enterprise's credit rating. Always declare the poultry species and processing method truthfully and accurately. What are the usual regulatory conditions for 160239? Imports may involve animal and plant quarantine permits, entry animal and plant quarantine approval, etc.; exports must comply with destination country requirements. Specific regulatory conditions vary by country and product status; it is recommended to check the latest Customs 'Regulatory Conditions Code Table.' How can I determine whether a poultry meat product belongs to the 'other' subheading? First confirm the poultry species: if it is chicken, turkey, duck, goose, or guinea fowl, classify under 160231, 160232, 160233 respectively; if it is quail, pigeon, pheasant, etc., classify under 160239. For mixed poultry meat, determine by the main ingredient; if it cannot be determined, classify under 160239.