Chapter 17 Sugars and sugar confectionery

HS code 17 sugars and sugar confectionery: what it covers

This chapter groups goods that are sweet by nature or by design. The core products are cane sugar and beet sugar, both raw and refined. Chemically pure sucrose sits here too.

It also holds lactose, maple sugar, glucose, fructose and invert sugar. Molasses, the dark syrup left over when sugar is extracted or refined, has its own place. So do sweets and chewing gum that contain no cocoa.

Because each product type has its own heading, you can narrow a search fast. Open a heading page to see its full list of six-digit codes, rather than reading them all here.

Headings 1701 to 1704 in plain words

Here is what each heading means in everyday terms. Each one links to its own page.

• Think lactose, maltose, glucose, fructose, maple sugar, invert sugar, artificial honey and caramel.
• HS 1703: molasses that comes from making or refining sugar.
• HS 1704: sugar confectionery, including chewing gum and white chocolate, when it has no cocoa.

How to pick the right Chapter 17 code

Start with the gap between the first two headings. Sugar syrups and sugars such as lactose, glucose and fructose belong in 1702.

Inside 1701, ask whether the sugar is raw or pure. Raw cane sugar is split in two. Code 170113 covers the kind described in Subheading Note 2 of the chapter. Code 170114 covers the rest. Raw beet sugar and chemically pure sucrose have their own codes.

For glucose and fructose, the share of fructose decides. Glucose syrup with little or no fructose goes to 170230. Glucose syrup with a middle share of fructose goes to 170240. Fructose syrup with a high share, other than invert sugar, goes to 170260. Check the exact limits on the heading page.

If you are unsure, the HS code classifier can help you test a product description.

Is white chocolate in Chapter 17 or 18? Related chapters

White chocolate with no cocoa is part of heading 1704, so it stays in this chapter. Once a product contains cocoa, it leaves 1704 and belongs with the cocoa preparations.

Other nearby chapters help with edge cases. Pastrycooks' products and preparations of cereals, flour, starch or milk have their own chapter. Miscellaneous edible preparations have another. Check these when a sweet product is mixed with other ingredients.

HS code 17 import and export data: find sugar buyers and suppliers

Many people ask who imports sugar under HS code 1701, or how to find buyers and suppliers of sugar by HS code. The answer starts with shipment records.

EximDataX shows shipment-level import and export records from official customs sources. Coverage: 43 direct customs feeds plus 184 mirror-derived countries. Named buyers and named suppliers are available in 38 of the 43 direct markets. Most markets refresh weekly and some refresh daily.

You can search by HS code to see who imports and exports a product, and book a free demo. Use the import data and export data pages to start, or go straight to buyer data and supplier data.