Chapter 21 covers miscellaneous edible preparations, including coffee, tea, cocoa, spices, seasonings, soup preparations, yeast, sauces and preparations thereof. The goods in this chapter are mostly processed foods, usually intended for direct consumption or as culinary ingredients. This chapter does not include primary agricultural products (such as unroasted coffee beans) or foods already classified in other chapters (such as cereal preparations classified in Chapter 19). Heading 2103 covers sauces and preparations thereof; mixed condiments and mixed seasonings; mustard flour and meal and prepared mustard. Specifically, it includes soy sauce, tomato ketchup, mayonnaise, salad dressings, other sauces and mixed condiments. Goods under this heading are generally used to add flavor rather than as a staple food. First 2 digits 21: Chapter 21, miscellaneous edible preparations. Digits 3-4: 03: Heading 2103, sauces and preparations thereof; mixed condiments and mixed seasonings; mustard flour and meal and prepared mustard. Digits 5-6: 10: Subheading 210310, soy sauce. This subheading includes only liquid seasonings made by fermentation from raw materials such as soybeans and wheat, and does not include chemically hydrolyzed soy sauce or similar products. Soy sauce is a traditional fermented seasoning, mainly composed of soybeans, wheat, salt and water, made through microbial fermentation, and used for seasoning. It is not a vegetable preparation of Chapter 20 (such as tomato ketchup), nor a cereal preparation of Chapter 19, and certainly not an oil or fat of Chapter 15. Therefore, it is classified under 2103.10.
Chapter
Chapter 21 covers miscellaneous edible preparations, including coffee, tea, cocoa, spices, seasonings, soup preparations, yeast, sauces and preparations thereof. The goods in this chapter are mostly processed foods, usually intended for direct consumption or as culinary ingredients. This chapter does not include primary agricultural products (such as unroasted coffee beans) or foods already classified in other chapters (such as cereal preparations classified in Chapter 19).
Heading
Heading 2103 covers sauces and preparations thereof; mixed condiments and mixed seasonings; mustard flour and meal and prepared mustard. Specifically, it includes soy sauce, tomato ketchup, mayonnaise, salad dressings, other sauces and mixed condiments. Goods under this heading are generally used to add flavor rather than as a staple food.
Digit Breakdown
First 2 digits 21: Chapter 21, miscellaneous edible preparations. Digits 3-4: 03: Heading 2103, sauces and preparations thereof; mixed condiments and mixed seasonings; mustard flour and meal and prepared mustard. Digits 5-6: 10: Subheading 210310, soy sauce. This subheading includes only liquid seasonings made by fermentation from raw materials such as soybeans and wheat, and does not include chemically hydrolyzed soy sauce or similar products.
Classification Basis
Soy sauce is a traditional fermented seasoning, mainly composed of soybeans, wheat, salt and water, made through microbial fermentation, and used for seasoning. It is not a vegetable preparation of Chapter 20 (such as tomato ketchup), nor a cereal preparation of Chapter 19, and certainly not an oil or fat of Chapter 15. Therefore, it is classified under 2103.10.
📝 Declaration Elements
Product name: The specific name of the declared goods, such as "soy sauce" or "brewed soy sauce", which must be consistent with the actual product. Ingredients: List the main raw materials and proportions, such as soybeans, wheat, salt, water, etc., and indicate whether additives are included. Processing method: Explain the fermentation process, such as "natural fermentation" or "chemical hydrolysis", as the two are classified differently. Packaging specifications: Indicate retail packaging or industrial packaging, such as "500ml/bottle" or "200L/drum". Brand: Declare the brand name, such as "Haitian" or "Kikkoman"; if there is no brand, it must be stated. Use: State whether it is for direct consumption or as a raw material for food processing; different uses may affect regulatory conditions. Product name: brewed soy sauce; Ingredients: water, soybeans, wheat, salt (soybeans 30%, wheat 20%, salt 15%); Processing method: natural fermentation; Packaging specifications: 500ml/bottle, 12 bottles/carton; Brand: Haitian; Use: direct consumption. Mistakenly classifying chemically hydrolyzed soy sauce under 210310, when it should actually be classified under 210390. Ignoring additives in the ingredients, such as preservatives, which may affect classification. Declaring packaging specifications untruthfully, such as reporting industrial bulk packaging as retail packaging.
Product name
The specific name of the declared goods, such as "soy sauce" or "brewed soy sauce", which must be consistent with the actual product.
⚠️ Misreporting as "seasoning sauce" or "sauce", leading to incorrect classification.
Ingredients
List the main raw materials and proportions, such as soybeans, wheat, salt, water, etc., and indicate whether additives are included.
⚠️ Writing only "soybeans, wheat" and omitting salt or preservatives, affecting classification.
Processing method
Explain the fermentation process, such as "natural fermentation" or "chemical hydrolysis", as the two are classified differently.
Mistakenly classifying chemically hydrolyzed soy sauce under 210310, when it should actually be classified under 210390.
Ignoring additives in the ingredients, such as preservatives, which may affect classification.
Declaring packaging specifications untruthfully, such as reporting industrial bulk packaging as retail packaging.
🎯 Classification Logic
The core basis for classification is the text of heading 2103 and subheading 210310. Soy sauce must be a liquid seasoning made by fermentation from raw materials such as soybeans and wheat. Chemically hydrolyzed soy sauce or similar products are classified under 210390. Packaging and use should also be considered, but the main basis is the processing technology and ingredients. 210390 Other sauces and mixed condiments: Includes chemically hydrolyzed soy sauce, fish sauce, chili sauce, etc., which differ from the fermented soy sauce process of 210310. 210320 Tomato ketchup and other tomato sauces: Uses tomato as the main raw material, whereas soy sauce is mainly based on soybeans and wheat. 210330 Mustard flour and meal and prepared mustard: Uses mustard as the raw material, completely different from the ingredients of soy sauce. 200290 Other tomato preparations: Tomato preparations are classified in Chapter 20, while soy sauce is classified in Chapter 21. Is it made by fermentation from soybeans and wheat? Is it a liquid seasoning? Is it classified under 210310 rather than 210390? Does it contain non-fermented additives? Does packaging affect classification?
Basis
The core basis for classification is the text of heading 2103 and subheading 210310. Soy sauce must be a liquid seasoning made by fermentation from raw materials such as soybeans and wheat. Chemically hydrolyzed soy sauce or similar products are classified under 210390. Packaging and use should also be considered, but the main basis is the processing technology and ingredients.
Confused Codes：
210390 - Other sauces and mixed condiments
Includes chemically hydrolyzed soy sauce, fish sauce, chili sauce, etc., which differ from the fermented soy sauce process of 210310.
210320 - Tomato ketchup and other tomato sauces
Uses tomato as the main raw material, whereas soy sauce is mainly based on soybeans and wheat.
210330 - Mustard flour and meal and prepared mustard
Uses mustard as the raw material, completely different from the ingredients of soy sauce.
200290 - Other tomato preparations
Tomato preparations are classified in Chapter 20, while soy sauce is classified in Chapter 21.
Self-Check：
✓ Is it made by fermentation from soybeans and wheat?
✓ Is it a liquid seasoning?
✓ Is it classified under 210310 rather than 210390?
✓ Does it contain non-fermented additives?
✓ Does packaging affect classification?
❓ FAQ
How do you distinguish brewed soy sauce from chemically hydrolyzed soy sauce? Brewed soy sauce is made through microbial fermentation and has simple ingredients; chemically hydrolyzed soy sauce uses hydrochloric acid to hydrolyze soybean protein, is faster, and may contain 3-chloropropanol. For classification, brewed soy sauce is classified under 210310, and chemically hydrolyzed soy sauce under 210390. Is the HS code for soy sauce uniform globally? The first 6 digits, 210310, are uniform under the HS Convention, but countries may subdivide the later digits. For example, the U.S. HTS is 2103.10.00, and the EU is 2103.10.00. When querying, it is necessary to combine the national tariff schedule. What certifications are required to export soy sauce to the EU? It must comply with EU food safety regulations, such as EC 178/2002, and may require a health certificate and certificate of origin. For details, consult the EU TARIC database. In the declaration elements for soy sauce, how should the ingredients be filled in? All raw materials and proportions should be listed, such as soybeans, wheat, salt, water, preservatives, etc. Proportions may be given as ranges, but must be truthful. Omitting ingredients may lead to classification errors or customs clearance delays. Are industrial bulk-packaged soy sauce and retail-packaged soy sauce classified the same? Both are classified under 210310, but tax rates may differ. Some countries apply different tax rates based on packaging specifications, so packaging specifications must be accurately filled in when declaring. Is soy sauce a sensitive commodity? Yes, some countries have quotas or high tariffs. For example, the EU imposes tariffs on soy sauce, and the specific rate must be checked. Anti-dumping measures should also be noted. How can I check the import tariff for soy sauce? You can visit the website of the General Administration of Customs of China or use an HS code query tool and enter 210310. You can also consult a customs broker. Tariff rates change, so the latest tariff schedule shall prevail.
Q: How do you distinguish brewed soy sauce from chemically hydrolyzed soy sauce?
A: Brewed soy sauce is made through microbial fermentation and has simple ingredients; chemically hydrolyzed soy sauce uses hydrochloric acid to hydrolyze soybean protein, is faster, and may contain 3-chloropropanol. For classification, brewed soy sauce is classified under 210310, and chemically hydrolyzed soy sauce under 210390.
Q: Is the HS code for soy sauce uniform globally?
A: The first 6 digits, 210310, are uniform under the HS Convention, but countries may subdivide the later digits. For example, the U.S. HTS is 2103.10.00, and the EU is 2103.10.00. When querying, it is necessary to combine the national tariff schedule.
Q: What certifications are required to export soy sauce to the EU?
A: It must comply with EU food safety regulations, such as EC 178/2002, and may require a health certificate and certificate of origin. For details, consult the EU TARIC database.
Q: In the declaration elements for soy sauce, how should the ingredients be filled in?
A: All raw materials and proportions should be listed, such as soybeans, wheat, salt, water, preservatives, etc. Proportions may be given as ranges, but must be truthful. Omitting ingredients may lead to classification errors or customs clearance delays.
Q: Are industrial bulk-packaged soy sauce and retail-packaged soy sauce classified the same?
A: Both are classified under 210310, but tax rates may differ. Some countries apply different tax rates based on packaging specifications, so packaging specifications must be accurately filled in when declaring.
Q: Is soy sauce a sensitive commodity?
A: Yes, some countries have quotas or high tariffs. For example, the EU imposes tariffs on soy sauce, and the specific rate must be checked. Anti-dumping measures should also be noted.
Q: How can I check the import tariff for soy sauce?
A: You can visit the website of the General Administration of Customs of China or use an HS code query tool and enter 210310. You can also consult a customs broker. Tariff rates change, so the latest tariff schedule shall prevail.
⚠️ 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.