Chapter 19 covers preparations of cereals, flour, starch or milk; pastrycooks' products. This chapter includes prepackaged foods generally intended for human consumption, such as malt extract, starch products, pasta, pastries, biscuits, etc. However, it does not include foods containing cocoa (Chapter 18) or filled baked goods (classified according to the filling). Most goods in this chapter are processed beyond the scope of simple milling or processing. Heading 1903 covers only sago, namely starch extracted from the pith of the sago palm stem, processed into granular or powdered products. Sago is commonly used to make puddings, soups, or as a thickener. This heading does not include other starches (such as cassava starch, potato starch, classified under 1108) or the pith of the sago palm itself (classified under 1404 or 2302). Code 190300 is a six-digit subheading: the first 2 digits "19" represent Chapter 19 (preparations of cereals, flour, starch or milk; pastrycooks' products). Digits 3-4 "03" represent heading 1903, specifically sago. Digits 5-6 "00" indicate that there is no further subdivision under this heading, and all sago is classified under this subheading. Therefore, 190300 fully represents "sago," and regardless of its form (granular, powdered), packaging, or use, it is classified under this code. Sago is a specific product processed from sago palm starch, different from ordinary starches (such as corn starch, cassava starch), which are classified under 1108. Sago is typically processed through granulation, etc., going beyond the scope of simple starch under Chapter 11, and is therefore classified under Chapter 19. At the same time, sago is not pasta (1902) or pastry (1905), so 190300 is the only correct classification.
Chapter
Chapter 19 covers preparations of cereals, flour, starch or milk; pastrycooks' products. This chapter includes prepackaged foods generally intended for human consumption, such as malt extract, starch products, pasta, pastries, biscuits, etc. However, it does not include foods containing cocoa (Chapter 18) or filled baked goods (classified according to the filling). Most goods in this chapter are processed beyond the scope of simple milling or processing.
Heading
Heading 1903 covers only sago, namely starch extracted from the pith of the sago palm stem, processed into granular or powdered products. Sago is commonly used to make puddings, soups, or as a thickener. This heading does not include other starches (such as cassava starch, potato starch, classified under 1108) or the pith of the sago palm itself (classified under 1404 or 2302).
Digit Breakdown
Code 190300 is a six-digit subheading: the first 2 digits "19" represent Chapter 19 (preparations of cereals, flour, starch or milk; pastrycooks' products). Digits 3-4 "03" represent heading 1903, specifically sago. Digits 5-6 "00" indicate that there is no further subdivision under this heading, and all sago is classified under this subheading. Therefore, 190300 fully represents "sago," and regardless of its form (granular, powdered), packaging, or use, it is classified under this code.
Classification Basis
Sago is a specific product processed from sago palm starch, different from ordinary starches (such as corn starch, cassava starch), which are classified under 1108. Sago is typically processed through granulation, etc., going beyond the scope of simple starch under Chapter 11, and is therefore classified under Chapter 19. At the same time, sago is not pasta (1902) or pastry (1905), so 190300 is the only correct classification.
📝 Declaration Elements
Product Name: The specific name of the declared commodity, which should use standard Chinese or English, such as "西米" or "Sago." Ingredients: Indicate the main raw materials, such as sago palm starch, and whether other ingredients (such as sugar, coloring) are added. Processing Method: Describe the processing technique, such as granulation, drying, sieving, etc., to prove it goes beyond simple starch processing. Appearance and Form: Declare as granular, powdered, or other forms; particle size may be additionally specified. Packaging Specifications: Indicate the packaging form (bagged, bulk) and net weight, such as 25kg/bag. Use: Explain the use, such as food processing, catering ingredients, etc., to avoid confusion with industrial starch. Brand: If there is a brand, the brand name must be declared; if no brand, fill in "None." Origin: Country or region of production, affecting tariffs and trade policy. Product Name: Sago; Ingredients: 100% sago palm starch; Processing Method: Granulation, drying; Appearance and Form: White granules, approximately 2mm in diameter; Packaging Specifications: 25kg/bag; Use: Food processing; Brand: None; Origin: Indonesia. Confusing sago with cassava starch, incorrectly classifying under 1108. Failing to declare the processing method, resulting in it being identified as unprocessed starch. Ignoring brand declaration, which may trigger customs intellectual property protection issues.
Product Name
The specific name of the declared commodity, which should use standard Chinese or English, such as "西米" or "Sago."
⚠️ Mistakenly written as "西米露" or "西米淀粉," leading to classification disputes.
Ingredients
Indicate the main raw materials, such as sago palm starch, and whether other ingredients (such as sugar, coloring) are added.
⚠️ Writing only "starch" without specifying the sago source, which may be mistakenly classified under 1108.
Processing Method
Describe the processing technique, such as granulation, drying, sieving, etc., to prove it goes beyond simple starch processing.
⚠️ Failing to explain the granulation process, resulting in it being mistaken for ordinary starch.
Appearance and Form
Declare as granular, powdered, or other forms; particle size may be additionally specified.
⚠️ Vaguely writing "solid" without distinguishing between granules and powder.
Packaging Specifications
Indicate the packaging form (bagged, bulk) and net weight, such as 25kg/bag.
⚠️ Omitting net weight, affecting customs statistics and inspection.
Use
Explain the use, such as food processing, catering ingredients, etc., to avoid confusion with industrial starch.
⚠️ Writing "industrial use," which may lead to classification under other chapters.
Brand
If there is a brand, the brand name must be declared; if no brand, fill in "None."
⚠️ Brand inconsistent with the actual product, causing intellectual property issues.
Origin
Country or region of production, affecting tariffs and trade policy.
⚠️ Incorrect declaration of origin, leading to incorrect application of tariffs.
Example： Product Name: Sago; Ingredients: 100% sago palm starch; Processing Method: Granulation, drying; Appearance and Form: White granules, approximately 2mm in diameter; Packaging Specifications: 25kg/bag; Use: Food processing; Brand: None; Origin: Indonesia.
Common Mistakes：
Confusing sago with cassava starch, incorrectly classifying under 1108.
Failing to declare the processing method, resulting in it being identified as unprocessed starch.
Ignoring brand declaration, which may trigger customs intellectual property protection issues.
🎯 Classification Logic
The core basis for classification is whether the product is made from sago palm starch and has undergone processing such as granulation. According to the Import and Export Tariff, heading 1903 is explicitly "Sago," and its scope includes sago in all forms. If the product is only sago palm starch without granulation, it may be classified under 1108 (other starches). If sago is mixed with other ingredients to make ready-to-eat food, it may be classified under 2106. Therefore, accurate determination must be based on ingredients and processing techniques. 1108 Other starches: 1108 includes cassava starch, potato starch, etc., but does not include sago. Sago is a granulated starch product, while 1108 is unmodified starch. 1902 Pasta: 1902 includes noodles, macaroni, etc., usually made from cereal flour. Although sago is granular, its raw material is sago palm starch, and it is not formed by extrusion. 1905 Bread, pastry: 1905 includes baked goods; sago is usually not baked but cooked before consumption, and does not belong to the pastry category. 2106 Other food preparations: 2106 is for food preparations not elsewhere specified; if sago is mixed with sugar, seasonings, etc. to make ready-to-eat desserts, it may be classified under 2106 rather than 1903. Is the raw material sago palm starch? Has it undergone granulation processing? Are other ingredients added? Is the use for food? Is the packaging suitable for retail?
Basis
The core basis for classification is whether the product is made from sago palm starch and has undergone processing such as granulation. According to the Import and Export Tariff, heading 1903 is explicitly "Sago," and its scope includes sago in all forms. If the product is only sago palm starch without granulation, it may be classified under 1108 (other starches). If sago is mixed with other ingredients to make ready-to-eat food, it may be classified under 2106. Therefore, accurate determination must be based on ingredients and processing techniques.
Confused Codes：
1108 - Other starches
1108 includes cassava starch, potato starch, etc., but does not include sago. Sago is a granulated starch product, while 1108 is unmodified starch.
1902 - Pasta
1902 includes noodles, macaroni, etc., usually made from cereal flour. Although sago is granular, its raw material is sago palm starch, and it is not formed by extrusion.
1905 - Bread, pastry
1905 includes baked goods; sago is usually not baked but cooked before consumption, and does not belong to the pastry category.
2106 - Other food preparations
2106 is for food preparations not elsewhere specified; if sago is mixed with sugar, seasonings, etc. to make ready-to-eat desserts, it may be classified under 2106 rather than 1903.
Self-Check：
✓ Is the raw material sago palm starch?
✓ Has it undergone granulation processing?
✓ Are other ingredients added?
✓ Is the use for food?
✓ Is the packaging suitable for retail?
❓ FAQ
What is the difference between sago and cassava starch in HS codes? Sago is classified under 190300, and cassava starch under 1108. Sago is made from sago palm starch through granulation processing, while cassava starch is unmodified starch. Processing documentation must be provided during customs declaration. If sugar is added to sago, will the code change? If the basic characteristics of sago are still maintained after adding sugar, it may still be classified under 1903; if made into ready-to-eat desserts, it may be classified under 2106. Judgment must be based on the proportion added and the product state. What declaration elements are required for sago imports? Product name, ingredients, processing method, appearance, packaging, use, brand, origin, etc. must be declared. For details, refer to the customs declaration elements table. How to check the import tariff for sago? Through the General Administration of Customs website or tariff inquiry tools, enter HS code 190300 to view the MFN rate, general rate, and free trade agreement rates. Rates may change, subject to the latest announcement. Does sago export require inspection and quarantine? As a food product, sago exports generally need to comply with the requirements of the importing country and may require export inspection and quarantine. For details, consult the local customs. Are the codes for sago and sago dessert the same? No. Sago dessert is a ready-to-eat dessert mixed with coconut milk, sugar, etc., usually classified under 2106; pure sago is classified under 1903. How to distinguish sago from pasta during classification? Pasta (1902) is usually made from cereal flour through extrusion or rolling; sago is made from sago palm starch through granulation and does not undergo dough processing. Can sago be classified under 1901? No. 1901 includes malt extract, dairy products, etc.; sago is a separate heading 1903.
Q: What is the difference between sago and cassava starch in HS codes?
A: Sago is classified under 190300, and cassava starch under 1108. Sago is made from sago palm starch through granulation processing, while cassava starch is unmodified starch. Processing documentation must be provided during customs declaration.
Q: If sugar is added to sago, will the code change?
A: If the basic characteristics of sago are still maintained after adding sugar, it may still be classified under 1903; if made into ready-to-eat desserts, it may be classified under 2106. Judgment must be based on the proportion added and the product state.
Q: What declaration elements are required for sago imports?
A: Product name, ingredients, processing method, appearance, packaging, use, brand, origin, etc. must be declared. For details, refer to the customs declaration elements table.
Q: How to check the import tariff for sago?
A: Through the General Administration of Customs website or tariff inquiry tools, enter HS code 190300 to view the MFN rate, general rate, and free trade agreement rates. Rates may change, subject to the latest announcement.
Q: Does sago export require inspection and quarantine?
A: As a food product, sago exports generally need to comply with the requirements of the importing country and may require export inspection and quarantine. For details, consult the local customs.
Q: Are the codes for sago and sago dessert the same?
A: No. Sago dessert is a ready-to-eat dessert mixed with coconut milk, sugar, etc., usually classified under 2106; pure sago is classified under 1903.
Q: How to distinguish sago from pasta during classification?
A: Pasta (1902) is usually made from cereal flour through extrusion or rolling; sago is made from sago palm starch through granulation and does not undergo dough processing.
Q: Can sago be classified under 1901?
A: No. 1901 includes malt extract, dairy products, etc.; sago is a separate heading 1903.
⚠️ Disclaimer: HS code classification, declaration elements, tariff rates and regulatory conditions on this page are for reference only and do not constitute legal advice on customs classification. Tariff rates and regulations are subject to change; the latest announcements from the General Administration of Customs and on-site determinations shall prevail. Please consult professional customs brokers or customs authorities before import/export.