Category: 02: Meat and edible meat offal

HS2022 Chapter 2: Meat and edible meat offal — Practical Working Guide

0. Bottom line first: What is in / not in this Chapter (ultra-summary)

Practical assumption for this guide: Japan / Import (HS structure is global; procedures and national subdivisions are country-specific). (世界カスタム機関)

  • Typical examples INCLUDED in this Chapter (3–6):
  • Typical examples commonly EXCLUDED (3–6; include likely alternative Chapter/Heading):
    • Meat/offal of 0201–0208 or 0210 unfit or unsuitable for human consumption → NOT Chapter 2 (classification depends on form/use). (世界カスタム機関)
    • Edible, non-living insects (whole/parts/flours; fit for human consumption) → 0410.10 (Heading 04.10). (世界カスタム機関)
    • Guts, bladders and stomachs of animals (incl. casings) → 0504. (世界カスタム機関)
    • Animal blood → 0511 or 3002 (depends on nature/use). (世界カスタム機関)
    • Animal fats other than the narrow fat category in 0209 → typically Chapter 15. (世界カスタム機関)
    • Prepared/preserved meat/offal or food preparations with significant meat/offal content → often Chapter 16 (see the >20% by weight rule in Chapter 16 Note 2; details matter). (世界カスタム機関)
  • The top practical decision points (1–3):
    1. Is it “edible / fit for human consumption” as traded? If not, Chapter 2 is excluded by Chapter Note. (世界カスタム機関)
    2. What is it physically? Meat vs edible offal vs fat vs casings vs insects vs blood. (世界カスタム機関)
    3. What is the condition/state at import/export? Fresh/chilled vs frozen vs salted/brined/dried/smoked (drives heading choice, especially 0201/0202 and 0210). (世界カスタム機関)
  • (Optional) Situations where misclassification tends to be “high-cost” in practice:
    • Japan import controls: meat and animal-origin products frequently trigger animal quarantine checks/certificates and can cause holds/refusals if misdescribed. (農林水産省)
    • Food import compliance: imported foods are subject to food safety/inspection frameworks (practical impact: additional documents, potential inspections). (厚生労働省)
    • FTA/EPA origin: misclassified HS can lead to selecting the wrong PSR (Product-Specific Rule) and making an incorrect origin claim—especially when agreement PSR annexes are in older HS editions. (mfat.govt.nz)

1. How to reach this Chapter (classification logic)

1-1. Core classification rules (where GIR matters)

  • What usually matters most here
    • GIR 1 (structure-first): classify by the heading wording + Section/Chapter Notes (Chapter 2 Notes are very “exclusion-driven”). (世界カスタム機関)
    • GIR 6 (subheading precision): once the correct heading is chosen, the 6‑digit subheading often turns on species / cut form / condition (fresh vs frozen vs dried/smoked). (世界カスタム機関)
  • Terms to keep consistent (avoid HS misunderstandings)
  • Perspectives to avoid “classifying by product name only”
    • Species drives heading/subheading structure (bovine vs swine vs poultry vs “other”). (世界カスタム機関)
    • Part/form (carcass vs cuts; meat vs edible offal; fat vs “with lean”; casings vs organs). (世界カスタム機関)
    • Processing state: fresh/chilled vs frozen vs salted/brined/dried/smoked (and whether the product is “prepared/preserved” beyond Chapter 2 processes). (世界カスタム機関)

1-2. Decision flow (pseudo flowchart)

  • Step 1: Confirm the product type (what is it physically?)
    • Meat? edible offal? fat? casings (guts)? blood? insects?
    • Quick exclusions: insects → 0410, guts/bladders/stomachs → 0504, blood → 0511 or 3002, many fats → Chapter 15. (世界カスタム機関)
  • Step 2: Confirm it is fit for human consumption (“edible” as traded)
    • If unfit/unsuitable, Chapter 2 excludes it.
    • Information needed to decide (where it goes next): form (raw vs meal/flour), intended use (feed/industrial/medical), and any applicable chapter notes elsewhere. (世界カスタム機関)
  • Step 3: Pick the heading (4-digit) by species + condition/state
  • Common boundary disputes (high frequency)

2. Main Headings (4-digit) and what they cover

2-1. Table of key 4-digit Headings (REQUIRED)

Heading (4-digit)Plain-English summaryTypical examples (products)Key decision criteria / exclusions / cautions
0201Bovine meat, fresh or chilledChilled beef carcasses; chilled bone-in cuts; chilled boneless cutsFrozen bovine meat goes to 0202.
0202Bovine meat, frozenFrozen beef cuts; frozen boneless beefFresh/chilled bovine meat goes to 0201.
0203Swine meat, fresh, chilled or frozenPork carcasses/cuts; chilled pork; frozen porkIf salted/in brine/dried/smoked → consider 0210.
0204Sheep or goat meat, fresh, chilled or frozenFrozen lamb; chilled mutton; goat cutsCheck species (sheep vs goat) and condition.
0205Meat of horses, asses, mules or hinnies, fresh, chilled or frozenHorse meat cutsConfirm it’s meat (not live animals; not prepared/preserved).
0206Edible offal of the listed animals, fresh, chilled or frozenBeef tongues/livers; other edible organsGuts/bladders/stomachs are excluded to 0504.
0207Poultry meat & edible offal (of heading 0105), fresh, chilled or frozenWhole chicken; chicken parts; turkey cuts; duck offalWhole vs parts/offal and fresh vs frozen commonly drive HS6.
0208Other meat & edible offal, fresh, chilled or frozenRabbit; reptile; other “non-standard” meat/offalHS2022 scope “other” narrowed due to insects moving to 0410.10.
0209Pig fat (free of lean meat) and poultry fat, not rendered/extracted, incl. salted/dried/smokedFatback (no lean); poultry fat (not rendered)If rendered/extracted → typically Chapter 15.
0210Meat & edible offal, salted, in brine, dried or smoked; edible flours & mealsBacon-type products; smoked meat; meat/offal floursOften confused with 0203/0207 when curing/smoking is missed.

Source basis: HS2022 Chapter 2 headings and heading texts. (世界カスタム機関)

2-2. Operationally important splits at the 6-digit Subheading level (REQUIRED)

  • Split criteria that drive most Chapter 2 classifications
    • Condition/state: fresh/chilled vs frozen vs salted/in brine/dried/smoked. (世界カスタム機関)
    • Animal category (bovine/swine/sheep-goat/equine/poultry/other). (世界カスタム機関)
    • Form/part: carcasses/half-carcasses vs cuts; bone-in vs boneless; whole birds vs pieces; specific organs vs “other”. (世界カスタム機関)
    • Fat test for 0209: pig fat must be free of lean meat; poultry fat must be not rendered/extracted.
  • 2–5 confusing Subheading pairs/groups (numbers avoided where uncertainty exists; focus on what must be verified)
    1. Fresh/frozen pork vs cured pork (“ham/bacon” ambiguity)
      • Where the split happens:
        • Within 0203 (fresh/chilled/frozen swine meat) vs 0210 (salted/in brine/dried/smoked meat/offal). (世界カスタム機関)
      • Information needed to decide:
        • Is the product salted / brined / dried / smoked as traded (not just “kept cold”)?
        • Any process description (curing/smoking time; salt addition; water activity if relevant).
      • Typical mistake pattern:
        • Invoice says “ham” and the team defaults to pork meat (0203), missing curing/smoking → should be 0210.
    2. Poultry: whole birds vs cuts/offal
      • Where the split happens:
        • Within 0207, subheadings split whole (not cut in pieces) vs cuts and edible offal, and also split fresh/chilled vs frozen. (世界カスタム機関)
      • Information needed to decide:
        • Whole vs parts/offal; condition at customs clearance (fresh/chilled vs frozen).
      • Typical mistake pattern:
        • Declaring “chicken” without “whole vs parts” and without temperature/condition → wrong HS6 and wrong national line.
    3. Edible offal vs casings
      • Where the split happens:
      • Information needed to decide:
        • Is it an organ sold for eating (e.g., liver/tongue), or intestine/stomach sold as casing material (even if cleaned/salted)?
      • Typical mistake pattern:
        • “Offal” used as a catch-all commercial term → wrong heading.
    4. 0209 fat vs Chapter 15 fats
      • Where the split happens:
        • 0209 only covers pig fat (free of lean meat) and poultry fat not rendered/extracted; other animal fats move out (often Chapter 15). (世界カスタム機関)
      • Information needed to decide:
        • Is it rendered/extracted (process description)?
        • Is there lean meat attached?
      • Typical mistake pattern:
        • “Lard” used loosely for rendered fat → incorrectly declared as 0209.
    5. Edible insects vs “other meat/offal” baskets
      • Where the split happens:
        • Edible non-living insects are 0410.10; scope of “other” baskets in 0208.90 and 0210.99 was amended accordingly in HS2022. (世界カスタム機関)
      • Information needed to decide:
        • Is the protein source insect (whole/parts/flour)? Is it otherwise prepared/preserved?
      • Typical mistake pattern:
        • “Dried insects” declared under 0208/0210 legacy “other” codes.

3. Interpreting Section Notes and Chapter Notes (legal text → practical meaning)

3-1. Relevant Section Notes

  • Key points (summary)
    • References to animals include the young of that species unless context says otherwise. (世界カスタム機関)
    • The term “dried” includes dehydrated/evaporated/freeze‑dried unless context indicates otherwise. (世界カスタム機関)
  • Practical meaning (with concrete examples)
    • If a meat/offal product is freeze‑dried and otherwise falls within the Chapter 2 structure, treat it as “dried” for HS purposes (but still confirm whether it’s meat/offal vs insect vs prepared food). (世界カスタム機関)
  • Typical patterns where a Section Note “moves you to another Chapter”
    • In this chapter, Section Notes mainly affect how you interpret terms like “dried”—which then pushes you toward headings like 0210 (when the product is meat/offal) rather than fresh/frozen headings. (世界カスタム機関)

3-2. Chapter Notes for this Chapter

  • Key points (summary)
    • Chapter 2 is heavily defined by exclusions. It does not cover, among other items:
      • Meat/offal of 0201–0208 or 0210 that is unfit/unsuitable for human consumption
      • Edible products of animal origin n.e.s., including edible non-living insects (heading 0410)
      • Guts/bladders/stomachs (0504) and animal blood (0511 or 3002)
      • Animal fat other than the narrow 0209 category (→ generally Chapter 15) (世界カスタム機関)
  • Definitions (if any)
    • Chapter 2 itself is more “exclusion-driven” than definition-heavy.
    • A key operational definition relevant to Chapter 2 boundaries is in Chapter 4: for heading 0410, “insects” are edible non-living insects (whole/parts; fresh/chilled/frozen/dried/smoked/salted/in brine; including flours/meals), fit for human consumption, but excluding insects otherwise prepared/preserved. (世界カスタム機関)
  • Exclusions (state alternative Chapter/Heading explicitly)

4. How the Chapter Notes change classification outcomes (where the code flips)

Purpose: make “note-driven splits” visible.

  • Impact point 1: Fit for human consumption (edible vs unfit)
    • What to check (information needed):
      • Grade/inspection status; spoilage/condemnation; declared intended use (food vs feed vs technical). (世界カスタム機関)
    • Evidence to collect in practice:
      • Veterinary/health certificates (where applicable), inspection records, labels, photos, storage/temperature records.
    • Typical misclassification:
      • Declaring a product under Chapter 2 even though it is traded as unfit/unsuitable for human consumption (excluded by Chapter Note). (世界カスタム機関)
  • Impact point 2: Edible insects are excluded from Chapter 2
    • What to check (information needed):
      • Ingredient/species confirmation (insect vs mammal/bird/etc), whole vs flour/meal, fit for human consumption. (世界カスタム機関)
    • Evidence to collect in practice:
      • Ingredient list, spec sheet, manufacturing flow, photos.
    • Typical misclassification:
      • Declaring edible insects under “other meat/offal” buckets (0208/0210) instead of 0410.10. (世界カスタム機関)
  • Impact point 3: Casings and blood are excluded
    • What to check (information needed):
      • Intestines/stomachs for casings (0504) vs edible organs (0206); blood’s nature/use (0511 vs 3002). (世界カスタム機関)
    • Evidence to collect in practice:
      • Intended use statement, processing description, product photos/labels.
    • Typical misclassification:
  • Impact point 4: Fat classification (0209 vs Chapter 15)
    • What to check (information needed):
    • Evidence to collect in practice:
      • Process description (rendering/extraction), photos, QA statement on lean meat content.
    • Typical misclassification:
  • Impact point 5: Chapter 2 vs Chapter 16 for prepared foods
    • What to check (information needed):
      • Is it “raw/cured meat” (Chapter 2) or a prepared/preserved product / food preparation?
      • Composition by weight: Chapter 16 Note 2 introduces a >20% by weight trigger for many food preparations containing meat/offal/blood/insects (with stated exceptions). (世界カスタム機関)
    • Evidence to collect in practice:
      • Recipe/BOM, labelling, processing steps (cooking/sterilisation), net weights/percentages.
    • Typical misclassification:
      • Ready-to-eat prepared foods declared as 0210 (because they contain meat) without checking the Chapter 16 Note 2 threshold logic. (世界カスタム機関)

5. Common mistakes in practice (cause → correction)

Write 5–10 items using this exact pattern:

  1. Mistake:
    • Declaring prepared/preserved meat products (e.g., sausages, canned meat, ready meals) under Chapter 2 because the invoice says “beef” / “chicken”.
    • Why it happens:
      • Teams focus on species and miss the HS “degree of preparation” boundary.
    • Correct approach (which Note / which Heading logic supports it):
      • Check whether the item is a Chapter 2 meat/offal product (fresh/frozen/cured) or a Chapter 16 prepared/preserved product; apply Chapter 16 Note 2 (>20% by weight) where relevant. (世界カスタム機関)
    • Prevention (documents to verify / internal questions to ask):
      • Verify: processing flow (cooked? sterilised? canned?); recipe/BOM; % by weight of meat/offal/insects; ask “Is it ready-to-eat?” “Is it a ‘food preparation’ mixture?”
  2. Mistake:
    • Declaring cured/smoked bacon or ham as frozen/fresh pork under 0203.
    • Why it happens:
      • “Ham/bacon” naming is ambiguous; curing/smoking isn’t described clearly on invoices.
    • Correct approach (which Note / which Heading logic supports it):
    • Prevention (documents to verify / internal questions to ask):
      • Verify: curing/smoking statement, salt/brine specs, product labels; ask “Is it salted, brined, dried, or smoked as sold?”
  3. Mistake:
    • Declaring natural casings (intestines/stomachs) as edible offal under 0206.
    • Why it happens:
      • “Offal” is used broadly in trade language, covering both organs and intestines.
    • Correct approach (which Note / which Heading logic supports it):
    • Prevention (documents to verify / internal questions to ask):
      • Verify: whether it’s intestine/stomach sold for casing; obtain photos; ask “Is it sold as casing material?”
  4. Mistake:
    • Declaring animal blood or blood powder in Chapter 2 (often as “offal”).
    • Why it happens:
      • Blood is treated as “offal” in commercial terms.
    • Correct approach (which Note / which Heading logic supports it):
    • Prevention (documents to verify / internal questions to ask):
      • Verify: intended use (food/feed/industrial/diagnostic); ask “Is it prepared for diagnostic/therapeutic use?”
  5. Mistake:
    • Declaring fat trimmings with lean meat attached under 0209.
    • Why it happens:
      • Staff see “fat” and jump to 0209 without checking the conditions.
    • Correct approach (which Note / which Heading logic supports it):
      • 0209 requires pig fat free of lean meat and poultry fat not rendered/extracted; otherwise consider other headings/chapters depending on the product facts. (世界カスタム機関)
    • Prevention (documents to verify / internal questions to ask):
      • Verify: photos/spec on lean content; process description; ask “Any lean meat attached?” “Rendered/extracted?”
  6. Mistake:
    • Declaring edible insects as “other meat” (0208/0210).
    • Why it happens:
      • Legacy codes copied from older databases; insects historically classified inconsistently.
    • Correct approach (which Note / which Heading logic supports it):
      • Edible non-living insects are classified under 0410.10; HS2022 amended the scope of 0208.90/0210.99 accordingly. (世界カスタム機関)
    • Prevention (documents to verify / internal questions to ask):
      • Verify: ingredient source/species; ask “Is the protein insect-derived?” “Is it otherwise prepared/preserved?”
  7. Mistake:
    • Not distinguishing fresh/chilled vs frozen at the time of declaration (especially for beef/poultry).
    • Why it happens:
      • Temperature condition changes in transit; internal product master data uses one description.
    • Correct approach (which Note / which Heading logic supports it):
      • Chapter 2 headings split on condition (e.g., bovine fresh/chilled vs frozen; poultry fresh/chilled vs frozen). (世界カスタム機関)
    • Prevention (documents to verify / internal questions to ask):
      • Verify: shipping temperature logs; packaging labels; ask “What was the condition at customs clearance?”
  8. Mistake:
    • Using a national tariff line code (beyond HS6) as if it were the universal HS code in FTA/origin paperwork.
    • Why it happens:
      • ERP/master data stores only the national line code; staff assume it equals HS6.
    • Correct approach (which Note / which Heading logic supports it):
      • Keep HS6 separate from national subdivisions; label national codes explicitly and map carefully when needed. (税関総合情報)
    • Prevention (documents to verify / internal questions to ask):
      • Verify: master data design; ask “Do we store HS6 separately from Japan national line codes?”

6. Points to watch for FTA/EPA origin certification

6-1. Relationship between HS classification and PSR (Product-Specific Rules)

  • HS assignment drives PSR selection: the PSR you apply depends on the HS code used in the agreement annexes.
  • Common pitfalls (especially relevant for Chapter 2 goods):
    • Chapter 2 vs Chapter 16 boundary: raw/cured meat vs prepared foods can completely change the PSR path. (世界カスタム機関)
    • Agreement PSR annex uses an older HS edition (HS2012/HS2017) while operations classify in HS2022. (世界カスタム機関)

6-2. HS version differences referenced by agreements (HS2012 / HS2017 / HS2022)

Do not guess HS edition evidence. If your applicable agreement is not listed below, treat it as Information needed to decide and verify the ROO/PSR annex header or transposition notice. (世界カスタム機関)

Illustrative agreements relevant to Japan (examples; verify for your transaction):

AgreementHS edition used in PSR/ROO annexWhere evidenced (high level)Practical operational note
CPTPPHS2012PSR annex shows “HS Classification (HS2012)” (see Annex 3‑D). (mfat.govt.nz)If you classify in HS2022 for customs, map HS2022→HS2012 before applying PSR.
RCEP (Annex 3A)HS2012Annex 3A states it is based on the 2012 HS. (Australian Border Force Website)Same mapping discipline as above.
RCEP (Japan operational transposition)HS2022 (from 2023‑01‑01)Japan Customs PSR file indicates HS2022 basis and effective date; MOFA guidance also notes using transposed PSR from 2023‑01‑01. (外務省)Use the transposed PSR when your operational process requires it; keep evidence of mapping decisions.
Japan–EU EPAHS2017Annex 3‑B shows HS classification (2017). (税関総合情報)Map HS2022→HS2017 as needed to select PSR correctly.
Japan–UK EPAHS2017Annex 3‑B shows HS classification (2017). (税関総合情報)Same mapping discipline as above.

Standard cautions (mapping discipline)

  • If agreement HS edition ≠ operational HS edition, do a controlled transposition:
    1. classify the finished good in HS2022 (for customs operations),
    2. map to the agreement HS edition using an official correlation table / official transposition notice,
    3. apply PSR in the agreement HS edition,
    4. keep an audit trail (HS2022 code → mapped code → evidence). (世界カスタム機関)
  • Practical warning for Chapter 2: HS2022 scope changes (notably insects moved to 0410.10) mean “other meat/offal” baskets changed; mappings can be ex and require product facts to decide. (世界カスタム機関)

6-3. Practical checklist (data needed for origin analysis)

  • Data you typically need:
    • Where the animal was raised/slaughtered; production steps (for wholly obtained / animal-origin driven rules).
    • For processed/prepared products: BOM/recipe, origin of inputs, processing steps, and (if relevant) weight percentages (e.g., for Chapter 16 Note 2 type questions). (世界カスタム機関)
    • Finished product HS6 in the agreement’s HS edition, plus HS for key non-originating materials (agreement HS edition).
  • Supporting documents & retention (general guidance):
    • Supplier declarations, veterinary/health certificates, production records, purchase records, and the HS mapping rationale used for transposition.

7. Differences between HS2022 and earlier HS editions (what changed and why)

7-1. Change summary (REQUIRED TABLE)

Comparison (e.g., HS2017→HS2022)Change type (new / deleted / split / merged / wording / scope)Codes affectedPractical meaning of the changeOperational impact
HS2017 → HS2022Scope change (Chapter 2 “other” baskets) + new subheading elsewhere0208.90, 0210.99 (scope amended); 0410.10 createdEdible, non-living insects were given separate identification in 0410.10, narrowing the “other meat/offal” catch-all coverage in Chapter 2. (世界カスタム機関)Update master data; audit legacy insect classifications; update FTA transposition logic and product descriptions.
HS2012 → HS2017No Chapter 2 entries appear in the published Table I changes list (basis: no identified Chapter 2 change in that document)(None identified in Table I changes list)Practical reading: the HS2017 changes list does not show 020x/0210 entries, suggesting Chapter 2 was not amended in that specific change list. (税関総合情報)Still validate borderline products (Chapter 2 vs 16; 0209 vs Chapter 15; casings vs offal).
HS2007 → HS2012Subdivision/scope refinements0207 (duck/goose/guinea fowl detail); 0208 (marine mammals/camelids); 0209 split; 0210.92 expandedRefinements were adopted (per remarks) to improve monitoring (FAO-related rationale appears in the correlation remarks). (税関総合情報)Legacy database conversion needed; verify “other meat” products and fats carefully when working with older HS codes.

7-2. Why it changed (REQUIRED)

  • Sources relied on:
    • HS2022 Chapter 2 legal text (headings + Chapter Note exclusions). (世界カスタム機関)
    • WCO Table I correlation (HS2022→HS2017) describing scope amendment of 0208.90/0210.99 due to the new 0410.10 edible insects provision. (世界カスタム機関)
    • HS2022 Chapter 4 legal text defining insects for heading 0410 and showing subheading 0410.10. (世界カスタム機関)
    • HS2022 Chapter 16 Note 2 and heading list (useful for the prepared-food boundary and the >20% by weight rule). (世界カスタム機関)
    • Older WCO Table I correlation (HS2012→HS2007) showing the 0209 split and other refinements. (税関総合情報)
    • WCO correlation tables guidance page (correlation tables are a guide; not legal rulings). (世界カスタム機関)
  • Explanation (what changed and why, based on these documents):
    • Edible insects: HS2022 created a dedicated insect subheading (0410.10) and amended Chapter 2 “other” subheading scopes accordingly (stated in the correlation remarks). (世界カスタム機関)
    • Prepared foods boundary: HS2022 Chapter 16 Note 2 introduces a >20% by weight condition for many food preparations containing meat/offal/blood/insects (with stated exceptions), which affects real-world classification decisions for mixed/processed foods. (世界カスタム機関)
    • Earlier refinements (HS2007→HS2012): The correlation remarks show multiple refinements/subdivisions to improve monitoring of trade in certain animal products. (税関総合情報)

8. HS codes added or removed before HS2022 (historical perspective)

Major additions/deletions/restructures across HS2007 → HS2012 → HS2017 → HS2022 (based on available correlation tables):

TransitionChange (high level)Example mapping / note
HS2007 → HS2012Subdivision (greater detail)0209 subdivided to identify pig products separately. (税関総合情報)
HS2007 → HS2012Scope expansion / new detail within “other meat”Additions/expansions within 0208 for certain categories (e.g., camelids; scope expansions noted in remarks). (税関総合情報)
HS2012 → HS2017No identified Chapter 2 items in the changes-only list used hereSearch for “020/0210” returns no hits in that document. (税関総合情報)
HS2017 → HS2022Structural clarification via insect identification outside Chapter 2Scope of 0208.90 / 0210.99 amended; new 0410.10 for edible insects. (世界カスタム機関)

9. Clearance trouble scenarios caused by violating Notes (case-style)

Provide 3–5 cases in this exact pattern:

  • Case name (short): “Bacon declared as frozen pork”
    • What went wrong (which Chapter Note / Section Note was violated):
      • Cured/smoked meat was declared under 0203 (fresh/frozen swine meat) instead of 0210 (salted/in brine/dried/smoked). (世界カスタム機関)
    • Why it happens (product naming, set treatment, end-use misunderstanding, processing state misunderstanding, etc.):
      • “Bacon/ham” described without curing/smoking details on invoice.
    • Typical impacts (general: amendments, additional duty/tax, increased inspection, delays, etc.):
      • HS amendment, document rework, possible inspection delays.
    • Prevention (advance ruling, pre-check, document readiness, etc.):
      • Require curing/smoking statement and product spec; use a pre-clearance checklist: “salted/in brine/dried/smoked?”
  • Case name (short): “Natural casings treated as offal”
    • What went wrong (which Chapter Note / Section Note was violated):
    • Why it happens (product naming, set treatment, end-use misunderstanding, processing state misunderstanding, etc.):
      • Supplier uses “offal” without specifying intestines/casings.
    • Typical impacts (general: amendments, additional duty/tax, increased inspection, delays, etc.):
      • HS correction and re-documentation; potential additional agency questions.
    • Prevention (advance ruling, pre-check, document readiness, etc.):
      • Ask supplier for photos and use-case statement (“for sausage casings”); keep supporting evidence.
  • Case name (short): “Edible insect powder declared as ‘other meat’”
    • What went wrong (which Chapter Note / Section Note was violated):
      • Edible non-living insects are classified under 0410.10; HS2022 amended the “other meat” basket scope in 0208.90/0210.99 accordingly. (世界カスタム機関)
    • Why it happens (product naming, set treatment, end-use misunderstanding, processing state misunderstanding, etc.):
      • Legacy HS codes copied from pre-HS2022 systems; generic “protein powder” description.
    • Typical impacts (general: amendments, additional duty/tax, increased inspection, delays, etc.):
      • HS correction; possible labeling/food compliance checks depending on jurisdiction.
    • Prevention (advance ruling, pre-check, document readiness, etc.):
      • Require ingredient/species declaration for “protein” items; maintain an HS2022 change alert list.
  • Case name (short): “Prepared meal (>20% meat) declared as cured meat”
    • What went wrong (which Chapter Note / Section Note was violated):
      • A mixed food preparation may fall into Chapter 16 when it contains more than 20% by weight meat/offal/blood/insects (with exceptions), rather than being treated as simple cured meat of 0210. (世界カスタム機関)
    • Why it happens (product naming, set treatment, end-use misunderstanding, processing state misunderstanding, etc.):
      • Teams see “smoked meat” on the label and ignore that it’s actually a prepared dish/mixture.
    • Typical impacts (general: amendments, additional duty/tax, increased inspection, delays, etc.):
      • Reclassification; potential duty/regulatory differences.
    • Prevention (advance ruling, pre-check, document readiness, etc.):
      • Collect recipe/BOM and weight percentages; verify whether it is a “food preparation” mixture.

10. Import/export regulatory considerations (compliance)

  • For Japan, summarize frequent regulations/permits/quarantine relevant to this Chapter (only if applicable)

Assumption for this add‑on: Japan / Import.

  • Quarantine / sanitary & phytosanitary (SPS)
    • Japan’s Animal Quarantine Service guidance emphasizes that bringing meat/animal products into Japan can be restricted and may require government-issued inspection certificates and import inspection. (農林水産省)
    • Japan Customs traveler guidance also points importers/travelers toward animal quarantine requirements for meat products. (税関総合情報)
  • Food safety / import notification
    • Imported foods are subject to the Ministry of Health, Labour and Welfare’s imported food safety/inspection framework. (厚生労働省)
  • CITES / species restrictions
    • Chapter 2 includes “other meat/offal” categories that can overlap with wildlife controls (e.g., certain reptiles or marine mammals). Treat species identification as a compliance cross-check and verify against CITES appendices when relevant. (cites.org)
  • Official places to verify (agencies / official guides / contact points)
    • MAFF Animal Quarantine Service (AQS) guidance on animal product imports. (農林水産省)
    • MHLW imported food safety portal. (厚生労働省)
    • Japan Customs guidance and tariff schedule pages (for national tariff line codes and navigation). (税関総合情報)
  • Typical preparatory documents (general)
    • Commercial invoice, packing list, transport docs
    • Veterinary/health certificates and inspection certificates where required
    • Product specs: species/cut/state; curing/smoking statements; temperature records
    • Origin documents if claiming FTA/EPA preference

11. Practical checklist (classification → clearance → origin → regulations)

  • Before classification (collect product information)
    • Species (common/Latin), cut/part, bone-in vs boneless, edible offal type
    • Condition at import: fresh/chilled/frozen; salted/in brine/dried/smoked (世界カスタム機関)
    • For fats: rendered/extracted? pig fat free of lean meat?
    • For insects: confirm if it meets heading 0410 insect definition and fit for human consumption (世界カスタム機関)
  • After classification (re-check Notes / exclusions / boundaries)
  • Before declaration (invoice description, units, supporting documents)
    • Ensure invoice line description includes: species + cut/part + state + curing/smoking where applicable
    • Align HS6 vs Japan national tariff line code requirements (do not mix them). (税関総合情報)
  • FTA/EPA checks (PSR, materials, processes, retention)
    • Confirm agreement HS edition (HS2012/HS2017/HS2022) and apply PSR in the correct edition. (mfat.govt.nz)
    • Maintain transposition mapping evidence when agreement HS differs from HS2022. (世界カスタム機関)
  • Regulatory checks (permits/notifications/inspection)
    • Animal quarantine (AQS) and imported food safety (MHLW) checks. (農林水産省)

12. References (sources)

(Primary sources preferred; URLs shown in code formatting. Accessed: 2026-02-13.)

  • WCO (HS2022 legal text, correlation tables, amendment package, etc.)
    • [WCO-HS2022-CH02] HS Nomenclature 2022 — Chapter 2: Meat and edible meat offal — World Customs Organization (WCO). https://www.wcoomd.org/-/media/wco/public/global/pdf/topics/nomenclature/instruments-and-tools/hs-nomenclature-2022/2022/0102_2022e.pdf?la=en Accessed: 2026-02-13. (世界カスタム機関)
    • [WCO-HS2022-SEC1-NOTES] HS Nomenclature 2022 — Section I Notes — WCO. https://www.wcoomd.org/-/media/wco/public/global/pdf/topics/nomenclature/instruments-and-tools/hs-nomenclature-2022/2022/0100_2022e.pdf?la=en Accessed: 2026-02-13. (世界カスタム機関)
    • [WCO-CORR-2022-2017] Table I — Correlating the 2022 version to the 2017 version of the HS — WCO. https://www.wcoomd.org/-/media/wco/public/global/pdf/topics/nomenclature/instruments-and-tools/hs-nomenclature-2022/table-i_en.pdf?la=en Accessed: 2026-02-13. (世界カスタム機関)
    • [WCO-HS2022-CH04] HS Nomenclature 2022 — Chapter 4 (heading 0410.10 insects) — WCO. https://www.wcoomd.org/-/media/wco/public/global/pdf/topics/nomenclature/instruments-and-tools/hs-nomenclature-2022/2022/0104_2022e.pdf?la=en Accessed: 2026-02-13. (世界カスタム機関)
    • [WCO-HS2022-CH16] HS Nomenclature 2022 — Chapter 16 (Note 2 >20% by weight rule) — WCO. https://www.wcoomd.org/-/media/wco/public/global/pdf/topics/nomenclature/instruments-and-tools/hs-nomenclature-2022/2022/0416_2022e.pdf?la=en Accessed: 2026-02-13. (世界カスタム機関)
    • [WCO-CORR-GUIDE] WCO page: Correlation Tables HS 2017–2022 (guidance / no legal status) — WCO. https://www.wcoomd.org/en/topics/nomenclature/instrument-and-tools/hs-nomenclature-2022-edition/correlation-tables-hs-2017-2022.aspx Accessed: 2026-02-13. (世界カスタム機関)
  • Japan customs and public-agency guidance
    • [JP-CUSTOMS-TARIFF] Japan’s Tariff Schedule as of January 1, 2026 — Japan Customs. https://www.customs.go.jp/english/tariff/2026_01_01/index.htm Accessed: 2026-02-13. (税関総合情報)
    • [JP-CUSTOMS-CANSWER-9006] “For Overseas Tourists (Animal Quarantine)” — Japan Customs. https://www.customs.go.jp/english/c-answer_e/sonota/9006_e.htm Accessed: 2026-02-13. (税関総合情報)
    • [JP-MAFF-AQS] Bringing animal products into Japan from overseas — MAFF Animal Quarantine Service. https://www.maff.go.jp/aqs/english/product/import.html Accessed: 2026-02-13. (農林水産省)
    • [JP-MHLW-IMPORTED-FOOD] Imported Food Safety — Ministry of Health, Labour and Welfare (MHLW). https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/yunyu_kanshi/index_00017.html Accessed: 2026-02-13. (厚生労働省)
  • FTA/EPA texts, annexes, operational guidance
    • [FTA-CPTPP-ANNEX-3D] CPTPP Annex 3‑D (PSR; HS2012) — MFAT (New Zealand). https://www.mfat.govt.nz/assets/Trade-agreements/TPP/Text/3.-Rules-of-Origin-and-Origin-Procedures/Annex-3D.pdf Accessed: 2026-02-13. (mfat.govt.nz)
    • [FTA-RCEP-ANNEX-3A] RCEP Annex 3A (PSR; HS2012) — Australian Border Force. https://www.abf.gov.au/free-trade-agreements/files/rcep-chapter-3-annex-3a-HS2012.pdf Accessed: 2026-02-13. (Australian Border Force Website)
    • [FTA-RCEP-JP-PSR-HS2022] RCEP PSR transposed to HS2022 (effective 2023‑01‑01) — Japan Customs. https://www.customs.go.jp/roo/information/rcep/PSR.pdf Accessed: 2026-02-13. (外務省)
    • [FTA-RCEP-JP-MOFA-NOTICE] RCEP ROO operational note about HS2022 transposed PSR from 2023‑01‑01 — Japan MOFA. https://www.mofa.go.jp/policy/economy/trade/page25e_000390.html Accessed: 2026-02-13. (税関総合情報)
    • [FTA-JP-UK-EPA-ANNEX-3B] Japan–UK EPA Annex 3‑B (HS2017) — Japan Customs. https://www.customs.go.jp/roo/english/text/uk3.pdf Accessed: 2026-02-13. (税関総合情報)
    • [FTA-JP-EU-EPA-ANNEX-3B] Japan–EU EPA Annex 3‑B (HS2017) — Japan Customs. https://www.customs.go.jp/roo/english/text/eu3.pdf Accessed: 2026-02-13. (税関総合情報)
  • Older correlation tables (for historical sections)
    • [WCO-CORR-2017-2012] Table I — Correlating HS2017 to HS2012 (changes list) — published via Japan Customs. https://www.customs.go.jp/roo/text/HS2017-HS2012.pdf Accessed: 2026-02-13. (税関総合情報)
    • [WCO-CORR-2012-2007] Table I — Correlating HS2012 to HS2007 — published via Japan Customs. https://www.customs.go.jp/roo/text/HS2012-HS2007.pdf Accessed: 2026-02-13. (税関総合情報)
  • Internal templates used for structure/safe wording (not external authorities)
    • [LOCAL-TEMPLATE] HS2022_Chapter_Template_v1.1.md.
    • [LOCAL-FTA-MAP] FTA_HS_Edition_Map.md.
    • [LOCAL-JP-REG-NOTES] JP_Regulatory_Notes.md.
    • [LOCAL-DISCLAIMER] Disclaimer_v1.1.txt.

Disclaimer (MUST BE INCLUDED VERBATIM; DO NOT MODIFY)

This material is provided for general informational purposes regarding HS classification, customs clearance, FTA/EPA rules of origin, and import/export regulations. It does not constitute legal advice, tax advice, customs advice, or a definitive classification ruling for any specific transaction. Final HS classification is determined by the customs authority of the importing/exporting country, and classification outcomes may differ for the same or similar products depending on specifications, composition, end-use, form, degree of processing, commercial reality, documentation, and other transaction-specific facts. Tariff rates, origin rules, import/export regulations, permits, and inspection requirements may change due to legal amendments or administrative updates; you must always verify the latest official laws, regulations, public notices, and agreement texts. For important transactions, you should consider using the customs advance ruling system and/or consulting qualified professionals (customs brokers, attorneys, tax advisors) and conduct appropriate verification before making decisions. The author assumes no liability for any damages arising from the use of, or inability to use, this material.

Appendix A. Key national tariff line subdivisions in Japan (optional)

  • This guide focuses on HS6 (internationally standardized). Japan’s tariff schedule subdivides HS6 into national tariff line codes, which can be operationally important for duty/quota administration and documentary requirements. (税関総合情報)
  • Operational tip:
    • For meat, national subdivisions can require extra detail beyond HS6 (cut type, condition, etc.).
    • Information needed to decide: confirm the exact Japan national tariff line code by checking the current Japan tariff schedule for your product specification. (税関総合情報)

Appendix B. How to find customs advance rulings / decisions (optional)

  • Practical approach (general guidance):
    • Use the importing country’s customs advance ruling / classification consultation mechanism when:
      • Your product is near a boundary (Chapter 2 vs 16; 0209 vs Chapter 15; 0206 vs 0504; insects vs 0410). (世界カスタム機関)
      • The regulatory or duty impact is high (animal quarantine, quotas, SPS risk). (農林水産省)
    • Prepare a “ruling/consultation package”:
      • Product description (species/cut/state/processing)
      • Photos, labels, ingredient list (if any)
      • Manufacturing/process flow (especially cured vs prepared/preserved; rendered vs not)
      • Proposed HS6 with rationale + exclusions checked
      • Sample documents (invoice, spec sheet, certificates)