Fish preparations; caviar substitutes, prepared from fish eggs

HS v2022 Code: 160432

About fish preparations; caviar substitutes, prepared from fish eggs

HS code 160432 covers a range of fish-based preparations, including caviar substitutes made from fish eggs. This industry plays a crucial role in the global food supply chain, providing affordable and accessible sources of protein and essential nutrients. As a key component of the broader seafood processing sector, the production of these fish-based preparations contributes significantly to international trade and economic activity.

Production process

The production of fish preparations and caviar substitutes under HS code 160432 typically involves several key steps. First, the raw fish eggs or other fish-based ingredients are carefully selected and processed, often through techniques like curing, smoking, or canning. The prepared ingredients are then combined with various seasonings, preservatives, and other additives to create the final product. Strict quality control and food safety measures are implemented throughout the production process to ensure the integrity and consistency of the final goods.

Production inputs

The main inputs required for the production of HS code 160432 items include a reliable supply of high-quality fish eggs or other fish-based raw materials, as well as specialized processing equipment, packaging materials, and a range of food-grade additives and preservatives. Additionally, the industry relies on a skilled workforce, efficient logistics and transportation networks, and access to energy and water resources to support the manufacturing process.

Production outputs

The primary outputs of the HS code 160432 industry are a diverse array of fish-based preparations and caviar substitutes, which are consumed by a wide range of industries and end-users. These products may be further processed or incorporated into other food items, such as 160510 Crustacean preparations, 160420 Fish preparations, or 160300 Caviar and caviar substitutes. The versatility and nutritional value of these fish-based preparations make them an important component of the global food supply chain.

Revisions to 160432

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 160432. The most recent 1 version of this code (160432) is in the HS v2022 system (this version):

This page shows the most recent version of code 160432.

Family tree for fish preparations; caviar substitutes, prepared from fish eggs

    graph LR
    A["<a href='/classifications/hs/v2022/16'>16: Meat, fish, crustaceans, molluscs or other aquatic invertebrates, or insects; preparations thereof</a>"]
A --> B["<a href='/classifications/hs/v2022/1604'>1604: Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs</a>"]
B --> C["<a href='/classifications/hs/v2022/160432'>160432: Fish preparations; caviar substitutes, prepared from fish eggs</a>"]

    B --> D["<a href='/classifications/hs/v2022/160411'>160411: Fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> E["<a href='/classifications/hs/v2022/160412'>160412: Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> F["<a href='/classifications/hs/v2022/160413'>160413: Fish preparations; sardines, sardinella and brisling or sprats, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> G["<a href='/classifications/hs/v2022/160414'>160414: Fish preparations; tunas, skipjack tuna and bonito (Sarda spp.), prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> H["<a href='/classifications/hs/v2022/160415'>160415: Fish preparations; mackerel, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> I["<a href='/classifications/hs/v2022/160416'>160416: Fish preparations; anchovies, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> J["<a href='/classifications/hs/v2022/160417'>160417: Fish preparations; eels, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> K["<a href='/classifications/hs/v2022/160418'>160418: Fish preparations; shark fins, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> L["<a href='/classifications/hs/v2022/160419'>160419: Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604</a>"]
B --> M["<a href='/classifications/hs/v2022/160420'>160420: Fish preparations; fish minced or in forms n.e.c. in heading no. 1604, prepared or preserved</a>"]
B --> N["<a href='/classifications/hs/v2022/160431'>160431: Fish preparations; caviar</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 I level6
class J level6
class K level6
class L level6
class M level6
class N 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