Chapter 21 covers miscellaneous edible preparations, including preparations of coffee, tea, cocoa, seasonings, soups, homogenized composite food preparations, ice cream, etc. These goods are generally processed and do not belong to the primary agricultural products or simply processed products of Chapters 1-20. Chapter 21 is characterized by a wide variety of goods, and many are convenience foods with composite formulas. When classifying, attention must be paid to distinguishing them from similar foods. Heading 2104 covers soups and broths and preparations therefor, including meat soups, fish soups, vegetable soups, etc., as well as homogenized composite food preparations. Soups and broths may be liquid, solid (in blocks or powder form), or in paste form, and are usually made by mixing multiple ingredients, used to prepare soup dishes. This heading also includes semi-finished soup preparations and prepared mixtures. The first 2 digits, 21, indicate Chapter 21, miscellaneous edible preparations. Digits 3-4, 04, indicate heading 2104, namely soups and broths and preparations therefor. Digits 5-6, 10, indicate subheading 210410, specifically soups and broths and preparations therefor. In the HS code, the first 6 digits are internationally standardized, and countries may add additional digits on this basis for national subdivision. 210410 is the basic code for soups and broths and applies to most soup preparation products. Soups and broths are classified under 2104 rather than 2103 (seasonings) or 2106 (other food preparations) because soups and broths are composite food preparations specifically used to make soup and have specific uses and ingredients. 2103 mainly covers seasonings such as soy sauce and tomato ketchup, while 2106 is a residual heading for food preparations not elsewhere specified. Soups and broths have a specific heading, so they are preferentially classified under 2104.
Chapter
Chapter 21 covers miscellaneous edible preparations, including preparations of coffee, tea, cocoa, seasonings, soups, homogenized composite food preparations, ice cream, etc. These goods are generally processed and do not belong to the primary agricultural products or simply processed products of Chapters 1-20. Chapter 21 is characterized by a wide variety of goods, and many are convenience foods with composite formulas. When classifying, attention must be paid to distinguishing them from similar foods.
Heading
Heading 2104 covers soups and broths and preparations therefor, including meat soups, fish soups, vegetable soups, etc., as well as homogenized composite food preparations. Soups and broths may be liquid, solid (in blocks or powder form), or in paste form, and are usually made by mixing multiple ingredients, used to prepare soup dishes. This heading also includes semi-finished soup preparations and prepared mixtures.
Digit Breakdown
The first 2 digits, 21, indicate Chapter 21, miscellaneous edible preparations. Digits 3-4, 04, indicate heading 2104, namely soups and broths and preparations therefor. Digits 5-6, 10, indicate subheading 210410, specifically soups and broths and preparations therefor. In the HS code, the first 6 digits are internationally standardized, and countries may add additional digits on this basis for national subdivision. 210410 is the basic code for soups and broths and applies to most soup preparation products.
Classification Basis
Soups and broths are classified under 2104 rather than 2103 (seasonings) or 2106 (other food preparations) because soups and broths are composite food preparations specifically used to make soup and have specific uses and ingredients. 2103 mainly covers seasonings such as soy sauce and tomato ketchup, while 2106 is a residual heading for food preparations not elsewhere specified. Soups and broths have a specific heading, so they are preferentially classified under 2104.
📝 Declaration Elements
Product name: Fill in the specific name of the goods, such as chicken soup preparation, beef soup preparation, vegetable soup preparation, etc., and it should accurately reflect the product characteristics. Ingredient content: List the main ingredients and their percentages, such as salt, monosodium glutamate, spices, dehydrated vegetables, etc., and they must be arranged in descending order of content. Packaging specifications: Fill in the packaging form and net weight, such as bagged, canned, 10 grams per packet, etc., which affects classification and tax rates. Brand: Fill in the brand name; if there is no brand, fill in "unbranded." The brand may affect customs protection of intellectual property rights. Processing method: Explain the processing technology, such as mixing, drying, granulation, etc., which helps confirm classification. Use: Fill in the product use, such as for cooking soup dishes, direct brewing, etc., and it must correspond to the HS code. Production date: Fill in the production date in year-month-day format, used for customs supervision and shelf-life verification. Product name: chicken soup preparation; Ingredient content: salt 40%, monosodium glutamate 20%, chicken powder 15%, sugar 10%, spices 5%, dehydrated vegetables 5%, others 5%; Packaging specifications: 10 grams/bag, 100 bags/carton; Brand: XX; Processing method: mixing, granulation, drying; Use: for cooking chicken soup; Production date: 2025-01-01. Confusing soup preparations with seasonings and incorrectly classifying them under 2103, resulting in differences in tax rates and regulatory conditions. Failure to provide ingredient content, making it impossible to determine whether it belongs to 2104, and it may be classified under 2106. Ignoring packaging specifications; the classification of retail packaging and industrial packaging may differ.
Product name
Fill in the specific name of the goods, such as chicken soup preparation, beef soup preparation, vegetable soup preparation, etc., and it should accurately reflect the product characteristics.
⚠️ Filling in only "soup preparation" is too general; it should be specific to the flavor or main ingredients.
Ingredient content
List the main ingredients and their percentages, such as salt, monosodium glutamate, spices, dehydrated vegetables, etc., and they must be arranged in descending order of content.
⚠️ Omitting trace ingredients or failing to indicate content, resulting in classification errors.
Packaging specifications
Fill in the packaging form and net weight, such as bagged, canned, 10 grams per packet, etc., which affects classification and tax rates.
⚠️ Failure to distinguish between retail packaging and industrial packaging, which may affect subheading determination.
Brand
Fill in the brand name; if there is no brand, fill in "unbranded." The brand may affect customs protection of intellectual property rights.
⚠️ Incomplete brand filling or inconsistency with the registered trademark.
Processing method
Explain the processing technology, such as mixing, drying, granulation, etc., which helps confirm classification.
⚠️ Failure to explain key processes, such as whether spray drying was used.
Use
Fill in the product use, such as for cooking soup dishes, direct brewing, etc., and it must correspond to the HS code.
⚠️ The use description is too broad, such as "for consumption," and should be made specific.
Production date
Fill in the production date in year-month-day format, used for customs supervision and shelf-life verification.
⚠️ Incorrect date format or inconsistency with shelf-life logic.
Confusing soup preparations with seasonings and incorrectly classifying them under 2103, resulting in differences in tax rates and regulatory conditions.
Failure to provide ingredient content, making it impossible to determine whether it belongs to 2104, and it may be classified under 2106.
Ignoring packaging specifications; the classification of retail packaging and industrial packaging may differ.
🎯 Classification Logic
The core basis for classification is the product's ingredients, use, and processing method. Soup preparations are usually made by mixing multiple seasonings and are specifically used to make soup dishes, giving them a distinctive character. According to HS rules, 2104 takes precedence over 2106 because 2104 is a specific heading. If the product is a single seasoning, such as pure monosodium glutamate, it is classified under 2103 or 2922. If the product is a soup concentrate but not mixed, it may be classified under Chapter 20. 2103 Seasonings: 2103 covers seasonings such as soy sauce, tomato ketchup, mustard, etc., while 2104 specifically refers to soups and broths and preparations therefor. If the product is mainly used for seasoning rather than making soup, it should be classified under 2103. 2106 Other food preparations: 2106 is a residual heading for food preparations not elsewhere specified. If a soup preparation does not meet the definition of 2104, such as ready-to-eat soup, it may be classified under 2106. 2005 Other prepared vegetables: 2005 covers canned vegetables, etc. If a soup preparation is mainly vegetable-based and has been preserved, it may be classified under 2005. 1902 Pasta: 1902 covers noodles, macaroni, etc. If a soup preparation contains pasta and pasta is the main component, it may be classified under 1902. Is the product specifically used to prepare soup dishes? Are the ingredients a mixture of multiple seasonings? Has it undergone processing such as mixing and granulation? Is the packaging retail? Is it confused with headings such as 2103 and 2106?
Basis
The core basis for classification is the product's ingredients, use, and processing method. Soup preparations are usually made by mixing multiple seasonings and are specifically used to make soup dishes, giving them a distinctive character. According to HS rules, 2104 takes precedence over 2106 because 2104 is a specific heading. If the product is a single seasoning, such as pure monosodium glutamate, it is classified under 2103 or 2922. If the product is a soup concentrate but not mixed, it may be classified under Chapter 20.
Confused Codes：
2103 - Seasonings
2103 covers seasonings such as soy sauce, tomato ketchup, mustard, etc., while 2104 specifically refers to soups and broths and preparations therefor. If the product is mainly used for seasoning rather than making soup, it should be classified under 2103.
2106 - Other food preparations
2106 is a residual heading for food preparations not elsewhere specified. If a soup preparation does not meet the definition of 2104, such as ready-to-eat soup, it may be classified under 2106.
2005 - Other prepared vegetables
2005 covers canned vegetables, etc. If a soup preparation is mainly vegetable-based and has been preserved, it may be classified under 2005.
1902 - Pasta
1902 covers noodles, macaroni, etc. If a soup preparation contains pasta and pasta is the main component, it may be classified under 1902.
Self-Check：
✓ Is the product specifically used to prepare soup dishes?
✓ Are the ingredients a mixture of multiple seasonings?
✓ Has it undergone processing such as mixing and granulation?
✓ Is the packaging retail?
✓ Is it confused with headings such as 2103 and 2106?
❓ FAQ
How can I check the tax rate for HS code 210410? You can check through the official website of the General Administration of Customs of China or the International Trade Single Window. Enter code 210410, select the destination country and country of origin, and the tariff, value-added tax, etc. will be displayed. Tax rates may change, so it is recommended to rely on the latest publication. What is the difference between the HS codes for soup preparations and seasonings? Soup preparations are classified under 2104, and seasonings are classified under 2103. The difference lies in use: soup preparations are specifically used to make soup, while seasonings are used to enhance flavor. If a product can be used both for seasoning and for making soup, it must be judged according to its main use. What certifications are required to export soup preparations to the European Union? They must comply with EU food regulations, such as EC 178/2002, and may require a health certificate, certificate of origin, etc. Consult the local customs authority or a professional institution for details. How should ingredient content be filled in when declaring soup preparations? List all ingredients and percentages in descending order of content, including additives. If the ingredients are complex, an ingredient list may be attached. Accuracy is essential; otherwise, classification may be affected. Does 210410 include ready-to-eat soup? If ready-to-eat soup is liquid and consumed directly, it may be classified under 2106 or 2202. 210410 mainly covers soup preparations that require cooking. If ready-to-eat soup is concentrated and needs dilution, it may still be classified under 2104. What are the consequences of incorrect classification of soup preparations? It may lead to tax recovery, fines, cargo detention, and even affect the enterprise's credit. It is recommended to seek advance classification consultation or a pre-ruling. How can I determine whether a soup preparation belongs to 2104? The key is whether it is specifically used to make soup and is made by mixing multiple ingredients. If it is a single ingredient, such as pure chicken powder, it is classified under 2103 or 2106. What should be noted when selling soup preparations through cross-border e-commerce? It is necessary to understand the food import requirements of the destination country, such as labeling and certification. When declaring, provide accurate HS codes and declaration elements to avoid customs clearance problems.
Q: How can I check the tax rate for HS code 210410?
A: You can check through the official website of the General Administration of Customs of China or the International Trade Single Window. Enter code 210410, select the destination country and country of origin, and the tariff, value-added tax, etc. will be displayed. Tax rates may change, so it is recommended to rely on the latest publication.
Q: What is the difference between the HS codes for soup preparations and seasonings?
A: Soup preparations are classified under 2104, and seasonings are classified under 2103. The difference lies in use: soup preparations are specifically used to make soup, while seasonings are used to enhance flavor. If a product can be used both for seasoning and for making soup, it must be judged according to its main use.
Q: What certifications are required to export soup preparations to the European Union?
A: They must comply with EU food regulations, such as EC 178/2002, and may require a health certificate, certificate of origin, etc. Consult the local customs authority or a professional institution for details.
Q: How should ingredient content be filled in when declaring soup preparations?
A: List all ingredients and percentages in descending order of content, including additives. If the ingredients are complex, an ingredient list may be attached. Accuracy is essential; otherwise, classification may be affected.
Q: Does 210410 include ready-to-eat soup?
A: If ready-to-eat soup is liquid and consumed directly, it may be classified under 2106 or 2202. 210410 mainly covers soup preparations that require cooking. If ready-to-eat soup is concentrated and needs dilution, it may still be classified under 2104.
Q: What are the consequences of incorrect classification of soup preparations?
A: It may lead to tax recovery, fines, cargo detention, and even affect the enterprise's credit. It is recommended to seek advance classification consultation or a pre-ruling.
Q: How can I determine whether a soup preparation belongs to 2104?
A: The key is whether it is specifically used to make soup and is made by mixing multiple ingredients. If it is a single ingredient, such as pure chicken powder, it is classified under 2103 or 2106.
Q: What should be noted when selling soup preparations through cross-border e-commerce?
A: It is necessary to understand the food import requirements of the destination country, such as labeling and certification. When declaring, provide accurate HS codes and declaration elements to avoid customs clearance problems.
⚠️ 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.