Prepared or preserved meat, meat offal or blood

HS v2017 Code: 1602

Chapter	Heading	Sub-heading
16	02	n/a

Code	1602
Version	HS v2017
Hierarchy Level	4
Datasource	WCO
Chapter	16

Ancestor Codes: Meat, fish or crustaceans, molluscs or other aquatic invertebrates; preparations thereof

This Code: Prepared or preserved meat, meat offal or blood

Child Codes: Meat preparations; of meat, meat offal or the blood of any animal, n.e.c. in heading no. 1602; Meat preparations; of turkeys, prepared or preserved meat or meat offal (excluding livers and homogenised preparations); Meat preparations; of swine, shoulders and cuts thereof, prepared or preserved (excluding homogenised preparations); Meat preparations; of the prepared or preserved liver of any animal (excluding homogenised preparations); Meat preparations; of poultry (excluding turkeys), prepared or preserved meat or meat offal (excluding livers and homogenised preparations); Meat preparations; of bovine animals, meat or meat offal, prepared or preserved (excluding livers and homogenised preparations); Meat preparations; of swine, hams and cuts thereof, prepared or preserved (excluding homogenised preparations); Meat preparations; of the poultry of heading no. 0105, (i.e. of fowls of the species Gallus domesticus); Meat preparations; homogenised preparations of meat, meat offal or blood; Meat preparations; of swine, meat or meat offal (including mixtures), prepared or preserved, n.e.c. in heading no. 1602

Sibling Codes (Nearest 4): Sausages and similar products of meat, meat offal or blood; food preparations based on these products; Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates; Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs; Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved

About prepared or preserved meat, meat offal or blood

HS code 1602 covers a wide range of prepared or preserved meat, meat offal, and blood products. This industry plays a crucial role in the global food supply chain, providing convenient and shelf-stable protein sources for consumers around the world. The products under this code are essential for meeting the growing demand for processed and packaged meat products, particularly in urban and developed markets.

Production process

The production of prepared or preserved meat, meat offal, and blood products typically involves a combination of techniques, including curing, smoking, cooking, and canning. These processes help to extend the shelf life of the raw materials, while also enhancing the flavor and texture of the final products. Manufacturers may also use various spices, sauces, and other ingredients to create a diverse range of meat-based offerings.

Production inputs

The main inputs required for the production of HS code 1602 products include raw meat, meat offal, and blood from various livestock sources, such as cattle, pigs, and poultry. Manufacturers may also require specialized equipment, such as curing chambers, smokers, and canning machinery, as well as packaging materials, spices, and other additives to create the desired product characteristics.

Production outputs

The outputs of the HS code 1602 industry include a wide variety of prepared or preserved meat, meat offal, and blood products, such as canned or jarred meat, sausages, pâtés, and other meat-based preparations. These products are often consumed as main dishes, ingredients in other recipes, or as snacks. The outputs of this industry may be further processed or consumed by other industries, such as 1601 Sausages and similar products of meat, meat offal or blood, 1603 Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates, and the broader food and beverage sector.

Family tree for prepared or preserved meat, meat offal or blood

    graph LR
    A["<a href='/classifications/hs/v2017/16'>16: Meat, fish or crustaceans, molluscs or other aquatic invertebrates; preparations thereof</a>"]
A --> B["<a href='/classifications/hs/v2017/1602'>1602: Prepared or preserved meat, meat offal or blood</a>"]

    A --> C["<a href='/classifications/hs/v2017/1601'>1601: Sausages and similar products of meat, meat offal or blood; food preparations based on these products</a>"]
A --> D["<a href='/classifications/hs/v2017/1603'>1603: Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates</a>"]
A --> E["<a href='/classifications/hs/v2017/1604'>1604: Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs</a>"]
A --> F["<a href='/classifications/hs/v2017/1605'>1605: Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved</a>"]

    B --> G["<a href='/classifications/hs/v2017/160210'>160210: Meat preparations; homogenised preparations of meat, meat offal or blood</a>"]
B --> H["<a href='/classifications/hs/v2017/160220'>160220: Meat preparations; of the prepared or preserved liver of any animal (excluding homogenised preparations)</a>"]
B --> I["<a href='/classifications/hs/v2017/160231'>160231: Meat preparations; of turkeys, prepared or preserved meat or meat offal (excluding livers and homogenised preparations)</a>"]
B --> J["<a href='/classifications/hs/v2017/160232'>160232: Meat preparations; of the poultry of heading no. 0105, (i.e. of fowls of the species Gallus domesticus)</a>"]
B --> K["<a href='/classifications/hs/v2017/160239'>160239: Meat preparations; of poultry (excluding turkeys), prepared or preserved meat or meat offal (excluding livers and homogenised preparations)</a>"]
B --> L["<a href='/classifications/hs/v2017/160241'>160241: Meat preparations; of swine, hams and cuts thereof, prepared or preserved (excluding homogenised preparations)</a>"]
B --> M["<a href='/classifications/hs/v2017/160242'>160242: Meat preparations; of swine, shoulders and cuts thereof, prepared or preserved (excluding homogenised preparations)</a>"]
B --> N["<a href='/classifications/hs/v2017/160249'>160249: Meat preparations; of swine, meat or meat offal (including mixtures), prepared or preserved, n.e.c. in heading no. 1602</a>"]
B --> O["<a href='/classifications/hs/v2017/160250'>160250: Meat preparations; of bovine animals, meat or meat offal, prepared or preserved (excluding livers and homogenised preparations)</a>"]
B --> P["<a href='/classifications/hs/v2017/160290'>160290: Meat preparations; of meat, meat offal or the blood of any animal, n.e.c. in heading no. 1602</a>"]


    %% Color coordination by level

    classDef level1 color:#000,fill:#a8f9ff,stroke:#333,stroke-width:2px
    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 level6
class H level6
class I level6
class J level6
class K level6
class L level6
class M level6
class N level6
class O level6
class P 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