Vegetable saps and extracts; n.e.c. in item no. 1302.1

HS v2017 Code: 130219

About vegetable saps and extracts; n.e.c. in item no. 1302.1

HS code 130219 covers a diverse range of vegetable saps and extracts that are not classified elsewhere in the 1302.1 category. These natural plant-derived substances have a wide variety of applications, from food and beverage production to pharmaceutical and cosmetic industries. They play a crucial role in the global economy, providing valuable raw materials and contributing to the development of numerous downstream products.

Production process

The production of vegetable saps and extracts classified under HS code 130219 typically involves extraction techniques such as distillation, solvent extraction, or mechanical pressing. The specific methods used depend on the nature of the plant material and the desired properties of the final product. In many cases, post-extraction processing, such as purification or concentration, may be necessary to meet the requirements of different end-use applications.

Production inputs

The main inputs required for the production of vegetable saps and extracts under HS code 130219 are the raw plant materials, which can include a variety of herbs, spices, fruits, and other botanicals. Depending on the specific product, additional inputs may include extraction equipment, solvents, and processing aids. The availability and quality of these raw materials are critical factors in the industry, as they directly impact the characteristics and performance of the final products.

Production outputs

The vegetable saps and extracts classified under HS code 130219 are used as ingredients in a wide range of products, including 190190 Food preparations, 330499 Cosmetic and toilet preparations, and 300490 Medicinal preparations. These natural plant-derived substances are valued for their unique properties, such as flavoring, coloring, or therapeutic effects, and are often used to enhance the functionality and appeal of various consumer goods.

Revisions to 130219

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 130219. The most recent 1 version of this code (130219) is in the HS v2022 system:

This page shows a legacy version of code 130219 ( HS v2017).

Newer versions
Older versions

Family tree for vegetable saps and extracts; n.e.c. in item no. 1302.1

    graph LR
    A["<a href='/classifications/hs/v2017/13'>13: Lac; gums, resins and other vegetable saps and extracts</a>"]
A --> B["<a href='/classifications/hs/v2017/1302'>1302: Vegetable saps and extracts; pectic substances, pectinates and pectates; agar-agar and other mucilages and thickeners, whether or not modified, derived from vegetable products</a>"]
B --> C["<a href='/classifications/hs/v2017/130219'>130219: Vegetable saps and extracts; n.e.c. in item no. 1302.1</a>"]

    B --> D["<a href='/classifications/hs/v2017/130211'>130211: Vegetable saps and extracts; opium</a>"]
B --> E["<a href='/classifications/hs/v2017/130212'>130212: Vegetable saps and extracts; of liquorice</a>"]
B --> F["<a href='/classifications/hs/v2017/130213'>130213: Vegetable saps and extracts; of hops</a>"]
B --> G["<a href='/classifications/hs/v2017/130214'>130214: Vegetable saps and extracts; of ephedra</a>"]
B --> H["<a href='/classifications/hs/v2017/130220'>130220: Pectic substances; pectinates and pectates</a>"]
B --> I["<a href='/classifications/hs/v2017/130231'>130231: Mucilages and thickeners; agar-agar, whether or not modified, derived from vegetable products</a>"]
B --> J["<a href='/classifications/hs/v2017/130232'>130232: Mucilages and thickeners; whether or not modified, derived from locust beans, locust bean seeds or guar seeds</a>"]
B --> K["<a href='/classifications/hs/v2017/130239'>130239: Mucilages and thickeners; whether or not modified, derived from vegetable products, n.e.c. in item no. 1302.3</a>"]

    

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