Cocoa; paste, not defatted

HS code 180310 covers the import and export of cocoa paste, which is a key ingredient in the production of chocolate and other cocoa-based products. As a vital component of the global confectionery industry, the trade of cocoa paste plays a significant role in the broader food and beverage economy. This code encompasses the trade of unprocessed cocoa paste, which is an essential raw material for manufacturers of chocolate, cocoa powder, and a wide range of other cocoa-derived goods.

Cocoa paste is produced by grinding cocoa beans, which are the fermented and dried seeds of the Theobroma cacao tree. The beans are first cleaned, roasted, and then cracked to extract the nibs. These nibs are then ground into a thick, smooth paste known as cocoa liquor or cocoa mass. This paste can be further processed to extract the cocoa butter, leaving behind the defatted cocoa solids, or it can be sold as-is in the form of 180310 cocoa paste, not defatted.

The primary inputs required for the production of 180310 cocoa paste, not defatted include cocoa beans, which are the main raw material. Additionally, specialized machinery such as roasters, winnowers, and grinders are necessary to transform the raw beans into the final paste product. Energy sources, such as electricity or fuel, are also essential for powering the production equipment.

The main output of HS code 180310 is 180310 cocoa paste, not defatted, which is then used as an input for a variety of other industries and products. This includes the manufacture of 180400 cocoa butter, fat, and oil, 180500 cocoa powder, and a wide range of chocolate and confectionery items covered under codes such as 180610 chocolate and other food preparations containing cocoa.