Meat; of swine, carcasses and half-carcasses, frozen

HS v2022 Code: 020321

About meat; of swine, carcasses and half-carcasses, frozen

HS code 020321 covers the import and export of frozen pork carcasses and half-carcasses. This is a significant industry within the broader meat and livestock sector, which plays a crucial role in global food supply chains. Pork is one of the most widely consumed meats worldwide, and the trade of frozen pork products is an important component of international food trade.

Production process

The production of frozen pork carcasses and half-carcasses involves several key steps. Live pigs are first slaughtered and processed, with the carcasses then chilled and frozen to preserve the meat. Specialized freezing techniques, such as blast freezing, are used to quickly lower the temperature and prevent ice crystal formation, which can damage the meat's texture and quality. The frozen carcasses and half-carcasses are then packaged and prepared for distribution and export.

Production inputs

The main inputs required for the production of frozen pork carcasses and half-carcasses include live pigs, which are the primary raw material. Additionally, the industry relies on specialized freezing equipment, packaging materials, and transportation infrastructure to move the frozen products to domestic and international markets. Energy sources, such as electricity or natural gas, are also important inputs for the freezing and storage processes.

Production outputs

The primary output of this industry is frozen pork carcasses and half-carcasses, which are then distributed and consumed by various downstream industries. These frozen pork products may be further processed into other pork-based foods, such as 020322 Meat; of swine, hams, shoulders and cuts thereof, with bone in, frozen or 020329 Meat; of swine, n.e.c. in item no. 0203, frozen. The frozen pork carcasses and half-carcasses may also be consumed directly by households or used as an ingredient in a wide range of food products.

Revisions to 020321

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 020321. The most recent 1 version of this code (020321) is in the HS v2022 system (this version):

This page shows the most recent version of code 020321.

Family tree for meat; of swine, carcasses and half-carcasses, 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>"]
B --> C["<a href='/classifications/hs/v2022/020321'>020321: Meat; of swine, carcasses and half-carcasses, frozen</a>"]

    B --> D["<a href='/classifications/hs/v2022/020311'>020311: Meat; of swine, carcasses and half-carcasses, fresh or chilled</a>"]
B --> E["<a href='/classifications/hs/v2022/020312'>020312: Meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled</a>"]
B --> F["<a href='/classifications/hs/v2022/020319'>020319: Meat; of swine, n.e.c. in item no. 0203.1, fresh or chilled</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