Meat of swine; fresh, chilled or frozen

HS v2022 Code: 0203

Chapter	Heading	Sub-heading
02	03	n/a

Code	0203
Version	HS v2022
Hierarchy Level	4
Datasource	WCO
Chapter	02

Ancestor Codes: Meat and edible meat offal

This Code: Meat of swine; fresh, chilled or frozen

Child Codes: Meat; of swine, hams, shoulders and cuts thereof, with bone in, frozen; Meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled; Meat; of swine, carcasses and half-carcasses, frozen; Meat; of swine, n.e.c. in item no. 0203.2, frozen; Meat; of swine, carcasses and half-carcasses, fresh or chilled; Meat; of swine, n.e.c. in item no. 0203.1, fresh or chilled

Sibling Codes (Nearest 5): Meat of bovine animals; fresh or chilled; Meat of bovine animals; frozen; Meat of sheep or goats; fresh, chilled or frozen; Meat; of horses, asses, mules or hinnies, fresh, chilled or frozen; Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies; fresh, chilled or frozen

About meat of swine; fresh, chilled or frozen

HS code 0203 covers the trade of pork, one of the most widely consumed types of meat globally. The pork industry is a significant contributor to the agricultural sector, providing a reliable source of protein and generating substantial economic activity through production, processing, and distribution. As a versatile and affordable protein option, pork plays a crucial role in meeting the world's growing demand for meat products.

Production process

The production of pork involves several key steps. Pigs are typically raised on specialized farms, where they are fed a balanced diet and provided with appropriate living conditions. Once the pigs reach the desired weight and maturity, they are humanely slaughtered and processed. This process includes cutting the carcass into various pork cuts, such as chops, loins, and shoulders, which are then packaged and distributed to wholesale and retail markets.

Production inputs

The pork industry relies on several key inputs, including live pigs, feed (such as grains, soy, and supplements), water, and specialized equipment for housing, handling, and processing the animals. Farmers and producers also require access to land, labor, and transportation infrastructure to support the various stages of pork production and distribution.

Production outputs

The primary output of HS code 0203 is fresh, chilled, or frozen pork meat. This pork can be further processed into a wide range of products, including sausages, bacon, ham, and other processed meat items. The pork produced under this code is often used as an ingredient in the manufacture of 1601 Sausages and similar products, of meat, meat offal or blood and 1602 Other prepared or preserved meat, meat offal or blood.

Family tree for meat of swine; fresh, chilled or frozen

    graph LR
    A["<a href='/classifications/hs/v2022/02'>02: Meat and edible meat offal</a>"]
A --> B["<a href='/classifications/hs/v2022/0203'>0203: Meat of swine; fresh, chilled or frozen</a>"]

    A --> C["<a href='/classifications/hs/v2022/0201'>0201: Meat of bovine animals; fresh or chilled</a>"]
A --> D["<a href='/classifications/hs/v2022/0202'>0202: Meat of bovine animals; frozen</a>"]
A --> E["<a href='/classifications/hs/v2022/0204'>0204: Meat of sheep or goats; fresh, chilled or frozen</a>"]
A --> F["<a href='/classifications/hs/v2022/0205'>0205: Meat; of horses, asses, mules or hinnies, fresh, chilled or frozen</a>"]
A --> G["<a href='/classifications/hs/v2022/0206'>0206: Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies; fresh, chilled or frozen</a>"]
A --> H["<a href='/classifications/hs/v2022/0207'>0207: Meat and edible offal of poultry; of the poultry of heading no. 0105, (i.e. fowls of the species Gallus domesticus), fresh, chilled or frozen</a>"]
A --> I["<a href='/classifications/hs/v2022/0208'>0208: Meat and edible meat offal, n.e.c. in chapter 2; fresh, chilled or frozen</a>"]
A --> J["<a href='/classifications/hs/v2022/0209'>0209: Pig fat, free of lean meat, and poultry fat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked</a>"]
A --> K["<a href='/classifications/hs/v2022/0210'>0210: Meat and edible meat offal; salted, in brine, dried or smoked; edible flours and meals of meat or meat offal</a>"]

    B --> L["<a href='/classifications/hs/v2022/020311'>020311: Meat; of swine, carcasses and half-carcasses, fresh or chilled</a>"]
B --> M["<a href='/classifications/hs/v2022/020312'>020312: Meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled</a>"]
B --> N["<a href='/classifications/hs/v2022/020319'>020319: Meat; of swine, n.e.c. in item no. 0203.1, fresh or chilled</a>"]
B --> O["<a href='/classifications/hs/v2022/020321'>020321: Meat; of swine, carcasses and half-carcasses, frozen</a>"]
B --> P["<a href='/classifications/hs/v2022/020322'>020322: Meat; of swine, hams, shoulders and cuts thereof, with bone in, frozen</a>"]
B --> Q["<a href='/classifications/hs/v2022/020329'>020329: Meat; of swine, n.e.c. in item no. 0203.2, frozen</a>"]


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    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
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class B level4
class C level4
class D level4
class E level4
class F level4
class G level4
class H level4
class I level4
class J level4
class K level4
class L level6
class M level6
class N level6
class O level6
class P level6
class Q 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