Cocoa; paste, not defatted

HS code 180310 covers the import and export of cocoa paste, which is a key ingredient in the production of chocolate and other cocoa-based products. The global cocoa industry is a multi-billion dollar market, with cocoa paste being a crucial raw material for confectionery, bakery, and beverage manufacturers worldwide. This code is essential for understanding the trade flows of this important agricultural commodity and its role in the broader food and beverage industry.

Cocoa paste is produced by grinding and refining cocoa beans, which are the fermented and dried seeds of the Theobroma cacao tree. The beans are first cleaned, roasted, and then cracked to remove the nibs. The nibs are then ground into a thick, smooth paste known as cocoa liquor or cocoa mass. This paste can be further processed to remove some of the natural cocoa butter, resulting in the 'not defatted' product covered by this HS code.

The primary inputs for the production of cocoa paste under HS code 180310 are cocoa beans, which are typically sourced from major producing regions such as West Africa, Southeast Asia, and Latin America. Specialized equipment like roasters, winnowers, and grinders are also essential for the manufacturing process. Energy, labor, and packaging materials are other significant inputs required for this industry.

The main output of HS code 180310 is cocoa paste, which is a key ingredient used in the production of chocolate, cocoa powder, and other cocoa-based products. This paste is often further processed and combined with other ingredients to create a wide range of confectionery, bakery, and beverage items. Other HS codes that may consume the output of 180310 include 180400 Cocoa butter, fat and oil, 180500 Cocoa powder, not containing added sugar or other sweetening matter, and various chocolate and confectionery codes under Chapter 18.