Sauces; soya

HS code 210310 covers the import and export of soya-based sauces, a crucial component in many cuisines around the world. These sauces play a vital role in the global food industry, providing flavor, texture, and versatility to a wide range of dishes. As a key ingredient in Asian cooking, soya sauces are in high demand, making this industry an important part of the broader food and beverage sector.

The production of soya sauces typically involves a fermentation process, where soybeans are combined with other ingredients such as wheat, salt, and water. The mixture is then left to ferment for several months, during which time the natural enzymes break down the proteins and carbohydrates, creating the distinctive flavor and aroma of soya sauce. After fermentation, the liquid is extracted, filtered, and often blended with additional ingredients to create the desired taste profile.

The main inputs required for the production of soya sauces include soybeans, wheat, salt, and water. Specialized equipment such as fermentation tanks, filtration systems, and bottling machinery are also necessary for the manufacturing process. Additionally, the industry relies on a skilled workforce to oversee the various stages of production, from fermentation to packaging and distribution.

The primary output of HS code 210310 is soya-based sauces, which are widely used in a variety of cuisines, particularly in Asian cooking. These sauces are often consumed as condiments or used as ingredients in dishes such as stir-fries, marinades, and dips. The output of this industry may also be consumed by other food manufacturers, such as those producing 210390 Sauces and preparations; n.e.c. in heading no. 2103 or 210120 Extracts, essences and concentrates, of coffee, and preparations with a basis of these extracts, essences or concentrates or with a basis of coffee.