Mollusc preparations; abalone, prepared or preserved

HS v2022 Code: 160557

About mollusc preparations; abalone, prepared or preserved

HS code 160557 covers the preparation and preservation of abalone, a type of edible marine mollusk. Abalone is a highly prized seafood delicacy, particularly in Asian cuisines, and its global trade plays a significant role in the international food and beverage industry. This code encompasses a range of processed abalone products, from canned and jarred varieties to frozen and dried forms, catering to diverse consumer preferences and culinary applications.

Production process

The production of abalone preparations typically involves a multi-step process. First, the live abalone are harvested and cleaned. They may then be cooked, either by steaming, boiling, or other methods, to tenderize the meat. The cooked abalone is then processed further, which can include canning, jarring, freezing, or drying, depending on the desired final product. Specialized equipment, such as canning machines and dehydrators, are often utilized to ensure consistent quality and extended shelf life.

Production inputs

The primary input for the abalone preparation industry is, of course, the raw abalone. Producers rely on a steady supply of high-quality abalone, which can be sourced from both wild-caught and farmed sources. In addition to the abalone itself, other key inputs include packaging materials, such as cans, jars, and freezer bags, as well as preservatives, seasonings, and other ingredients used to enhance the flavor and texture of the final products.

Production outputs

The main outputs of the abalone preparation industry are the various canned, jarred, frozen, and dried abalone products. These can be consumed directly as a delicacy or incorporated into a wide range of dishes, such as soups, stir-fries, and sushi. The outputs of this industry may be further processed or used as inputs for other related industries, such as the 160590 Mollusc preparations, n.e.s. and 030799 Molluscs, n.e.s., prepared or preserved sectors.

Revisions to 160557

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 160557. The most recent 1 version of this code (160557) is in the HS v2022 system (this version):

This page shows the most recent version of code 160557.

Family tree for mollusc preparations; abalone, prepared or preserved

    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/v2022/1605'>1605: Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved</a>"]
B --> C["<a href='/classifications/hs/v2022/160557'>160557: Mollusc preparations; abalone, prepared or preserved</a>"]

    B --> D["<a href='/classifications/hs/v2022/160510'>160510: Crustacean preparations; crab, prepared or preserved</a>"]
B --> E["<a href='/classifications/hs/v2022/160521'>160521: Crustacean preparations; shrimps and prawns, prepared or preserved, not in airtight containers</a>"]
B --> F["<a href='/classifications/hs/v2022/160529'>160529: Crustacean preparations; shrimps and prawns, prepared or preserved, in airtight containers</a>"]
B --> G["<a href='/classifications/hs/v2022/160530'>160530: Crustacean preparations; lobster, prepared or preserved</a>"]
B --> H["<a href='/classifications/hs/v2022/160540'>160540: Crustacean preparations; other than crab, shrimps, prawns, and lobsters, prepared or preserved</a>"]
B --> I["<a href='/classifications/hs/v2022/160551'>160551: Mollusc preparations; oysters, prepared or preserved</a>"]
B --> J["<a href='/classifications/hs/v2022/160552'>160552: Mollusc preparations; scallops, including queen scallops, prepared or preserved</a>"]
B --> K["<a href='/classifications/hs/v2022/160553'>160553: Mollusc preparations; mussels, prepared or preserved</a>"]
B --> L["<a href='/classifications/hs/v2022/160554'>160554: Mollusc preparations; cuttle fish and squid, prepared or preserved</a>"]
B --> M["<a href='/classifications/hs/v2022/160555'>160555: Mollusc preparations; octopus, prepared or preserved</a>"]
B --> N["<a href='/classifications/hs/v2022/160556'>160556: Mollusc preparations; clams, cockles and arkshells, prepared or preserved</a>"]
B --> O["<a href='/classifications/hs/v2022/160558'>160558: Mollusc preparations; snails, other than sea snails, prepared or preserved</a>"]
B --> P["<a href='/classifications/hs/v2022/160559'>160559: Mollusc preparations; n.e.c. in item no. 1605.5, preparations such as pastes, sausages, prepared meals and the like</a>"]
B --> Q["<a href='/classifications/hs/v2022/160561'>160561: Aquatic invertebrates; sea cucumbers, prepared or preserved</a>"]
B --> R["<a href='/classifications/hs/v2022/160562'>160562: Aquatic invertebrates; sea urchins, prepared or preserved</a>"]
B --> S["<a href='/classifications/hs/v2022/160563'>160563: Aquatic invertebrates; jellyfish, prepared or preserved</a>"]
B --> T["<a href='/classifications/hs/v2022/160569'>160569: Aquatic invertebrates; other than crustaceans, molluscs, sea cucumbers, sea urchins, and jellyfish, prepared or preserved</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 O level6
class P level6
class Q level6
class R level6
class S level6
class T 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