Meat; of swine, carcasses and half-carcasses, fresh or chilled

HS v2022 Code: 020311

About meat; of swine, carcasses and half-carcasses, fresh or chilled

HS code 020311 covers the trade of fresh or chilled swine carcasses and half-carcasses. This industry is a crucial component of the global meat production and supply chain, providing a significant source of protein and essential nutrients. Pork is one of the most widely consumed meats worldwide, making this industry a vital contributor to food security and the broader agricultural economy.

Production process

The production of swine carcasses and half-carcasses involves a series of well-established techniques. Pigs are typically raised on specialized farms, where they are fed a balanced diet and cared for to ensure optimal health and growth. When the animals reach the appropriate size and weight, they are humanely slaughtered, and the carcasses are processed, chilled, and prepared for distribution and sale.

Production inputs

The main inputs required for this industry include live pigs, feed (such as grains, soy, and other nutrients), water, and specialized equipment for slaughtering, butchering, and chilling the meat. Additionally, the industry relies on transportation infrastructure, cold storage facilities, and skilled labor to ensure the efficient and safe handling of the pork products.

Production outputs

The primary output of this industry is fresh or chilled swine carcasses and half-carcasses, which are then further processed and distributed to various downstream industries. These pork products are consumed by households, food service establishments, and manufacturers of processed meat products, such as 160100 Sausages and similar products, of meat, meat offal or blood, 160241 Hams and cuts thereof, of swine, and 160249 Meat of swine, n.e.c. in item no. 1602.4, prepared or preserved. The industry's outputs play a crucial role in meeting the global demand for pork and contributing to the overall food supply.

Revisions to 020311

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 020311. The most recent 1 version of this code (020311) is in the HS v2022 system (this version):

This page shows the most recent version of code 020311.

Family tree for meat; of swine, carcasses and half-carcasses, fresh or chilled

    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>"]
B --> C["<a href='/classifications/hs/v2022/020311'>020311: Meat; of swine, carcasses and half-carcasses, fresh or chilled</a>"]

    B --> D["<a href='/classifications/hs/v2022/020312'>020312: Meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled</a>"]
B --> E["<a href='/classifications/hs/v2022/020319'>020319: Meat; of swine, n.e.c. in item no. 0203.1, fresh or chilled</a>"]
B --> F["<a href='/classifications/hs/v2022/020321'>020321: Meat; of swine, carcasses and half-carcasses, frozen</a>"]
B --> G["<a href='/classifications/hs/v2022/020322'>020322: Meat; of swine, hams, shoulders and cuts thereof, with bone in, frozen</a>"]
B --> H["<a href='/classifications/hs/v2022/020329'>020329: Meat; of swine, n.e.c. in item no. 0203.2, frozen</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 level6
class D level6
class E level6
class F level6
class G level6
class H level6

  class C 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 C highlight