What is the difference between HS-6 170112 and 170113?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-4 · Heading
1701 — Cane or beet sugar and chemically pure sucrose, in solid form
Chapter 17: Sugars and sugar confectionery
Plain-language overview
Use HS-4 1701 when importing or exporting cane or beet sugar in solid form, such as raw sugar crystals or granulated sucrose. For example, if you're shipping a bulk container of raw cane sugar from Brazil, this heading applies.
When deciding between HS-6 lines, note that 170112 covers raw beet sugar specifically, while 170113 is for raw cane sugar that meets specific criteria outlined in Subheading Note 2. If your product is raw cane sugar but does not meet those criteria, you should use 170114 instead.
For chemically pure sucrose, 170191 is the correct choice if your product contains added flavoring or coloring, like flavored sugar used in baking. If it’s pure sucrose without any additives, then 170199 is the appropriate subheading.
Keywords & topics
Useful terms traders and brokers use for this HS-4 heading.
cane sugar · beet sugar · raw sugar · chemically pure sucrose · sugar classifications · sugar import codes · solid sugar form · sugar flavoring · sugar coloring · HS-4 1701 · sugar shipping · sugar customs · sugar trade · sugar regulations · sugar products
Examples
Drawn from the official tariff wording for this HS-4 heading. Always confirm against your published schedule and legal notes.
- Raw beet sugar in bulk bags (HS-6 170112)
- Raw cane sugar from a specific region (HS-6 170113)
- General raw cane sugar not meeting specific criteria (HS-6 170114)
- Chemically pure sucrose with flavoring (HS-6 170191)
- Pure sucrose without any additives (HS-6 170199)
Common questions
Frequent classification questions with short practical guidance.
How to classify raw cane sugar for import?
Write down material, use, and product form first, then compare nearby lines before you lock the code.
What subheading for sucrose with flavoring?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Is my sugar product HS-4 1701 compliant?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
How to determine the right HS code for sugar?
Match the product to the legal wording, then verify the final pick in your country tariff schedule before filing.
What are the requirements for importing beet sugar?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Related topics
Common real-world topics that come up during code comparison.
how to classify cane sugar for customs
Check the exact product specs and destination-country tariff notes before finalizing the code.
differences between raw cane and beet sugar HS codes
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
requirements for importing sucrose with flavoring
Check the exact product specs and destination-country tariff notes before finalizing the code.
understanding HS-4 1701 sugar classifications
Use this topic to narrow your shortlist, then validate the final code against legal wording.
how to choose between HS-6 sugar subheadings
Use this topic to narrow your shortlist, then validate the final code against legal wording.
sugar import regulations for brokers
Check the exact product specs and destination-country tariff notes before finalizing the code.
guidelines for shipping raw sugar internationally
Use this topic to narrow your shortlist, then validate the final code against legal wording.
what to know about sucrose HS codes
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of sugar are covered under HS-4 1701?
- HS-4 1701 covers cane and beet sugar in solid form, including raw sugars and chemically pure sucrose.
- How do I know if my sugar is raw or chemically pure?
- Raw sugar is typically unrefined and may contain natural impurities, while chemically pure sucrose is refined and free from additives.
- What is Subheading Note 2 in this chapter?
- Subheading Note 2 specifies certain criteria for raw cane sugar, which affects classification under HS-6 170113.
- Can I use HS-4 1701 for flavored sugar products?
- Yes, if your flavored sugar is chemically pure sucrose, you should use HS-6 170191.
- What should I do if my sugar product doesn't fit any HS-6 lines?
- Consult with a customs broker or the relevant authorities to determine the correct classification for your product.
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HS-6 subheadings (5)
- 170112Sugars; beet sugar, raw, in solid form, not containing added flavouring or colouring matter
- 170113Sugars; cane sugar, raw, in solid form, as specified in Subheading Note 2 to this chapter, not containing added flavouring or colouring matter
- 170114Sugars; cane sugar, raw, in solid form, other than as specified in Subheading Note 2 to this chapter, not containing added flavouring or colouring matter
- 170191Sugars; sucrose, chemically pure, in solid form, containing added flavouring or colouring matter
- 170199Sugars; sucrose, chemically pure, in solid form, not containing added flavouring or colouring matter