Eggs; birds' eggs, yolks, fresh, cooked by steaming or by boiling in water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter

HS v2017 Code: 040819

About eggs; birds' eggs, yolks, fresh, cooked by steaming or by boiling in water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter

HS code 040819 covers a wide range of processed egg products, including fresh, cooked, frozen, and preserved eggs and egg yolks. This industry plays a crucial role in the global food supply chain, providing essential protein and other nutrients to consumers worldwide. As a versatile ingredient, these egg-based products are utilized across various food manufacturing sectors, contributing to the overall growth and development of the broader economy.

Production process

The production of goods under HS code 040819 involves several key steps. Fresh eggs are first collected, cleaned, and sorted by size and quality. They may then be cooked by steaming or boiling, or processed into other forms such as frozen, dried, or preserved. Preservation techniques can include the addition of sugar or other sweetening agents. The resulting products are carefully packaged and distributed to meet the diverse needs of food manufacturers and consumers.

Production inputs

The main inputs required for the production of goods under HS code 040819 include a steady supply of fresh eggs, as well as various processing equipment and facilities. Depending on the specific product, additional ingredients such as sugar, stabilizers, or packaging materials may be necessary. The industry also relies on a skilled workforce to ensure efficient and high-quality production.

Production outputs

The outputs of the industry covered by HS code 040819 include a wide range of egg-based products, such as fresh, cooked, frozen, and preserved eggs and egg yolks. These products are then consumed or utilized as inputs by various other industries, including 040700 Birds' eggs, in shell, fresh, preserved or cooked, 190120 Mixes and doughs for the preparation of bakers' wares of heading 1905, and 210690 Food preparations not elsewhere specified or included.

Revisions to 040819

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 040819. The most recent 1 version of this code (040819) is in the HS v2022 system:

This page shows a legacy version of code 040819 ( HS v2017).

Older versions

Family tree for eggs; birds' eggs, yolks, fresh, cooked by steaming or by boiling in water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter

    graph LR
    A["<a href='/classifications/hs/v2017/04'>04: Dairy produce; birds' eggs; natural honey; edible products of animal origin, not elsewhere specified or included</a>"]
A --> B["<a href='/classifications/hs/v2017/0408'>0408: Birds' eggs, not in shell; egg yolks, fresh, dried, cooked by steaming or boiling in water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter</a>"]
B --> C["<a href='/classifications/hs/v2017/040819'>040819: Eggs; birds' eggs, yolks, fresh, cooked by steaming or by boiling in water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter</a>"]

    B --> D["<a href='/classifications/hs/v2017/040811'>040811: Eggs; birds' eggs, yolks, dried, whether or not containing added sugar or other sweetening matter</a>"]
B --> E["<a href='/classifications/hs/v2017/040891'>040891: Eggs; birds' eggs (not in shell, excluding yolks only), dried, whether or not containing added sugar or other sweetening matter</a>"]
B --> F["<a href='/classifications/hs/v2017/040899'>040899: Eggs; birds' eggs (not in shell, excluding yolks only), fresh, cooked by steaming or boiling in water, moulded, frozen, otherwise preserved, whether or not containing added sugar or other sweetening matter</a>"]

    

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    classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px
    classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px
    classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
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class B level4
class C level6
class D level6
class E level6
class F level6

  class C highlight

  %% class A level1
  %% class B,C level2
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  %% class J,K,L,M,N,O,P level3
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