Sauces; soya

HS code 210310 covers the import and export of soya-based sauces, a crucial component in many Asian cuisines. These sauces play a significant role in the global food industry, providing flavor, texture, and versatility to a wide range of dishes. As a key ingredient in various culinary traditions, the trade of soya sauces is an important aspect of the international food supply chain.

The production of soya sauces typically involves a fermentation process. Soybeans, wheat, and other ingredients are combined and allowed to ferment over an extended period, often several months. This fermentation process develops the distinctive flavor and aroma associated with soya sauces. The resulting liquid is then filtered, blended, and packaged for distribution.

The primary inputs for the production of soya sauces include soybeans, wheat, salt, and water. Specialized equipment, such as fermentation tanks and filtration systems, are also necessary for the manufacturing process. Additionally, skilled labor, including food scientists and production technicians, are crucial for ensuring consistent quality and adherence to food safety standards.

The main output of HS code 210310 is soya-based sauces, which are widely used in a variety of cuisines, particularly in Asian countries. These sauces are often consumed as condiments or used as ingredients in dishes such as 210320 Tomato ketchup and other tomato sauces, 210390 Other sauces and preparations, and 210410 Prepared mustard. The trade of soya sauces supports the broader food and beverage industry, as well as the global culinary landscape.