Malt; not roasted

HS code 110710 covers the classification of malt that has not been roasted. Malt is a crucial ingredient in the production of beer, whisky, and other fermented beverages. As a key component of the brewing and distilling industries, the malt trade plays a significant role in the global food and beverage economy. This code encompasses a wide range of malted grains, including barley, wheat, and rye, which are essential raw materials for many food and drink manufacturers worldwide.

The production of unroasted malt typically involves the germination of cereal grains, primarily barley. This process, known as malting, triggers the conversion of starch within the grain into fermentable sugars. The grains are first steeped in water to initiate germination, then dried to halt the process and preserve the desired enzymatic properties. The resulting malt is then ready for use in various food and beverage applications, such as brewing, distilling, and baking.

The primary input for the production of unroasted malt is the cereal grains themselves, particularly barley, but also wheat, rye, and other varieties. Specialized malting equipment, including steeping tanks, germination chambers, and drying kilns, are essential for the malting process. Additionally, water and energy sources are required to facilitate the various stages of malt production.

The primary output of HS code 110710 is unroasted malt, which is then used as a key ingredient in the production of 220300 Beer made from malt, 220600 Other fermented beverages, and 190120 Mixes and doughs for the preparation of bakers' wares of heading 1905. Malt is also a crucial component in the manufacture of 220840 Rum and other spirits obtained by distilling fermented sugar-cane products and 220860 Vodka.