Malt; whether or not roasted

HS v2017 Code: 1107

Chapter	Heading	Sub-heading
11	07	n/a

Code	1107
Version	HS v2017
Hierarchy Level	4
Datasource	WCO
Chapter	11

Ancestor Codes: Products of the milling industry; malt, starches, inulin, wheat gluten

This Code: Malt; whether or not roasted

Child Codes: Malt; not roasted; Malt; roasted

Sibling Codes (Nearest 5): Cereal grains otherwise worked (e.g. hulled, rolled, flaked, pearled, sliced or kibbled) except rice of heading no. 1006; germ of cereals whole, rolled, flaked or ground; Flour, meal, powder, flakes, granules and pellets of potatoes; Flour, meal and powder; of the dried leguminous vegetables of heading no. 0713, of sago or of roots or tubers of heading no. 0714 or of the products of chapter 8; Starches; inulin; Wheat gluten; whether or not dried

About malt; whether or not roasted

HS code 1107 covers malt, a key ingredient in the production of beer, whisky, and other alcoholic beverages. Malt is produced by germinating cereal grains, typically barley, and then drying and roasting the resulting malted grains. This process enhances the grains' enzymatic activity and develops their characteristic flavor and color. Malt is a crucial component in the brewing and distilling industries, contributing to the unique taste profiles of various alcoholic products. As such, the malt industry plays a vital role in the broader food and beverage sector, supporting a wide range of downstream industries and consumer preferences.

Production process

The production of malt typically involves several key steps. First, the cereal grains, usually barley, are steeped in water to initiate the germination process. The grains are then spread out and allowed to germinate, during which enzymes are produced that break down the grain's starch into fermentable sugars. Once the desired level of germination is reached, the grains are dried and roasted, which halts the germination process and develops the malt's distinctive flavor and color. The roasting temperature and duration can be adjusted to produce different types of malt, ranging from light, pale malts to dark, roasted malts.

Production inputs

The primary input for the malt industry is the cereal grains, most commonly barley, but also other grains such as wheat, rye, or corn. Additionally, the malt production process requires access to a reliable supply of water, as well as specialized equipment like steeping tanks, germination beds, and kilns for drying and roasting the malted grains. Energy sources, such as natural gas or electricity, are also essential for the drying and roasting stages of malt production.

Production outputs

The primary output of the malt industry is, of course, malt itself, which is then used as a key ingredient in the production of 2203 beer, 2208 whisky, and other alcoholic beverages. Malt can also be used in the production of certain types of 1901 food preparations, such as malted milk and breakfast cereals. Additionally, the by-products of malt production, such as spent grains, can be used as animal feed or in the production of 2302 bran, sharps and other residues, further contributing to the industry's overall economic value.

Family tree for malt; whether or not roasted

    graph LR
    A["<a href='/classifications/hs/v2017/11'>11: Products of the milling industry; malt, starches, inulin, wheat gluten</a>"]
A --> B["<a href='/classifications/hs/v2017/1107'>1107: Malt; whether or not roasted</a>"]

    A --> C["<a href='/classifications/hs/v2017/1101'>1101: Wheat or meslin flour</a>"]
A --> D["<a href='/classifications/hs/v2017/1102'>1102: Cereal flours; other than of wheat or meslin</a>"]
A --> E["<a href='/classifications/hs/v2017/1103'>1103: Cereal groats; meal and pellets</a>"]
A --> F["<a href='/classifications/hs/v2017/1104'>1104: Cereal grains otherwise worked (e.g. hulled, rolled, flaked, pearled, sliced or kibbled) except rice of heading no. 1006; germ of cereals whole, rolled, flaked or ground</a>"]
A --> G["<a href='/classifications/hs/v2017/1105'>1105: Flour, meal, powder, flakes, granules and pellets of potatoes</a>"]
A --> H["<a href='/classifications/hs/v2017/1106'>1106: Flour, meal and powder; of the dried leguminous vegetables of heading no. 0713, of sago or of roots or tubers of heading no. 0714 or of the products of chapter 8</a>"]
A --> I["<a href='/classifications/hs/v2017/1108'>1108: Starches; inulin</a>"]
A --> J["<a href='/classifications/hs/v2017/1109'>1109: Wheat gluten; whether or not dried</a>"]

    B --> K["<a href='/classifications/hs/v2017/110710'>110710: Malt; not roasted</a>"]
B --> L["<a href='/classifications/hs/v2017/110720'>110720: Malt; roasted</a>"]


    %% Color coordination by level

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    classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px
    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
  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 level6
class L 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