Malt; not roasted

HS code 110710 covers the classification of unroasted malt, a crucial ingredient in the production of beer, whisky, and other fermented beverages. Malt is a key component in the brewing and distilling industries, providing the necessary sugars and enzymes for the fermentation process. As a vital raw material for these important sectors, the trade and production of unroasted malt plays a significant role in the global food and beverage economy.

The production of unroasted malt involves the controlled germination of cereal grains, typically barley. This process, known as malting, involves soaking the grains in water, allowing them to sprout, and then carefully drying them to halt the germination. The resulting malt is then used in the brewing and distilling industries to convert starch into fermentable sugars, which are essential for the production of alcoholic beverages.

The primary input for the production of unroasted malt is cereal grains, particularly barley. Other inputs include water, specialized equipment for the malting process, and energy sources for drying the germinated grains. Malting facilities also require access to a reliable supply of the appropriate cereal crops, as well as the necessary infrastructure and expertise to manage the complex malting process.

The primary output of HS code 110710 is unroasted malt, which is then consumed by industries producing 220300 Beer made from malt, 220600 Other fermented beverages, and 220840 Rum and other spirits obtained by distilling fermented sugar-cane products. Unroasted malt may also be used in the production of certain food products, such as 190120 Mixes and doughs for the preparation of bakers' wares of heading 1905, where its enzymatic properties can be beneficial.