Vegetables, dried; whole, cut, sliced, broken or in powder, but not further prepared

HS v2017 Code: 0712

About vegetables, dried; whole, cut, sliced, broken or in powder, but not further prepared

HS code 0712 covers a wide range of dried vegetables, including those that are whole, cut, sliced, broken, or in powder form. This industry plays a crucial role in the global food supply chain, providing essential ingredients for a variety of food products and cuisines. Dried vegetables are valued for their long shelf life, ease of storage and transportation, and concentrated nutritional content, making them an important commodity in both domestic and international trade.

Production process

The production of dried vegetables under HS code 0712 typically involves a multi-step process. First, the fresh vegetables are harvested and cleaned. They are then subjected to a drying process, which can be done through various methods such as air-drying, solar-drying, or using specialized dehydration equipment. The drying process removes the majority of the moisture content, preserving the vegetables and extending their shelf life. Depending on the specific product, the dried vegetables may be further processed by cutting, slicing, or grinding into a powder form.

Production inputs

The main inputs required for the production of dried vegetables under HS code 0712 include the fresh vegetable raw materials, such as 0701 Potatoes, 0702 Tomatoes, 0703 Onions, and 0704 Cabbages. Additionally, the industry relies on various equipment and machinery for the drying and processing of the vegetables, as well as packaging materials to ensure the final products are properly preserved and transported.

Production outputs

The primary outputs of the industry covered by HS code 0712 are the dried vegetable products, which can be consumed directly or used as ingredients in a wide range of food products. These dried vegetables may be further processed or incorporated into items such as 1902 Pasta, 2001 Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid, and 2104 Soups and broths and preparations therefor. The dried vegetable products under this code are also used as inputs for the production of animal feed and other industrial applications.

Family tree for vegetables, dried; whole, cut, sliced, broken or in powder, but not further prepared

    graph LR
    A["<a href='/classifications/hs/v2017/07'>07: Vegetables and certain roots and tubers; edible</a>"]
A --> B["<a href='/classifications/hs/v2017/0712'>0712: Vegetables, dried; whole, cut, sliced, broken or in powder, but not further prepared</a>"]

    A --> C["<a href='/classifications/hs/v2017/0701'>0701: Potatoes; fresh or chilled</a>"]
A --> D["<a href='/classifications/hs/v2017/0702'>0702: Tomatoes; fresh or chilled</a>"]
A --> E["<a href='/classifications/hs/v2017/0703'>0703: Onions, shallots, garlic, leeks and other alliaceous vegetables; fresh or chilled</a>"]
A --> F["<a href='/classifications/hs/v2017/0704'>0704: Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas; fresh or chilled</a>"]
A --> G["<a href='/classifications/hs/v2017/0705'>0705: Lettuce (lactuca sativa) and chicory (cichorium spp.) fresh or chilled</a>"]
A --> H["<a href='/classifications/hs/v2017/0706'>0706: Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots; fresh or chilled</a>"]
A --> I["<a href='/classifications/hs/v2017/0707'>0707: Cucumbers and gherkins; fresh or chilled</a>"]
A --> J["<a href='/classifications/hs/v2017/0708'>0708: Leguminous vegetables; shelled or unshelled, fresh or chilled</a>"]
A --> K["<a href='/classifications/hs/v2017/0709'>0709: Vegetables; n.e.c. in chapter 07, fresh or chilled</a>"]
A --> L["<a href='/classifications/hs/v2017/0710'>0710: Vegetables (uncooked or cooked by steaming or boiling in water); frozen</a>"]
A --> M["<a href='/classifications/hs/v2017/0711'>0711: Vegetables provisionally preserved; (e.g. by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption</a>"]
A --> N["<a href='/classifications/hs/v2017/0713'>0713: Vegetables, leguminous; shelled, whether or not skinned or split, dried</a>"]
A --> O["<a href='/classifications/hs/v2017/0714'>0714: Manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes and similar roots and tubers with high starch or inulin content; fresh, chilled, frozen or dried, whether or not sliced or in the form of pellets; sago pith</a>"]

    B --> P["<a href='/classifications/hs/v2017/071220'>071220: Vegetables; onions, whole, cut, sliced, broken or in powder but not further prepared, dried</a>"]
B --> Q["<a href='/classifications/hs/v2017/071231'>071231: Vegetables; mushrooms of the genus Agaricus, whole, cut, sliced, broken or in powder but not further prepared, dried</a>"]
B --> R["<a href='/classifications/hs/v2017/071232'>071232: Vegetables; wood ears (Auricularia spp), whole, cut, sliced, broken or in powder but not further prepared, dried</a>"]
B --> S["<a href='/classifications/hs/v2017/071233'>071233: Vegetables; jelly fungi (Tremella spp)), whole, cut, sliced, broken or in powder but not further prepared, dried</a>"]
B --> T["<a href='/classifications/hs/v2017/071239'>071239: Vegetables; mushrooms, other than the genus Agaricus and truffles, whole, cut, sliced, broken or in powder but not further prepared, dried</a>"]
B --> U["<a href='/classifications/hs/v2017/071290'>071290: Vegetables; mixtures of vegetables n.e.c. in heading no. 0712, whole, cut, sliced, broken or in powder but not further prepared, dried</a>"]


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    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
  class A level2
class B level4
class C level4
class D level4
class E level4
class F level4
class G level4
class H level4
class I level4
class J level4
class K level4
class L level4
class M level4
class N level4
class O level4
class P level6
class Q level6
class R level6
class S level6
class T level6
class U level6

  class B highlight

  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
  %% class J,K,L,M,N,O,P level3
  %% class B highlight