HS Classification Standards for Roasted Peanuts, Coffee-Coated Peanuts, and Peanut Butter: Colorimeter Metrics and Processing Criteria Released

While peanuts may appear to be simple agricultural products, they are classified under entirely different headings in the HS Nomenclature (Harmonized System) depending on their manufacturing process, degree of processing, and physical characteristics. Given the significant difference in customs duty rates between raw peanuts and prepared peanuts (including roasted ones) during import clearance, understanding the precise classification criteria is essential. Below is a detailed explanation of the physical standards for roasted peanuts and the classification system for processed products such as coffee-coated peanuts and peanut butter.

1. Overview of Peanut Classification by Degree of Processing

In the HS Code, peanuts are primarily categorized into 'unprocessed' (Chapter 12), 'prepared or preserved' (Chapter 20), and 'sugar confectionery' (Chapter 17). The fundamental classification criteria are the application of heat treatment and the use of additives.

• Raw Peanuts (HS 1202.4): These are peanuts that have not been roasted or otherwise cooked. Regardless of whether they are shelled (decorticated), fresh, chilled, or frozen peanuts that have not undergone heat treatment fall under this category. They are typically used for seed or oil extraction.

Conversely, if heat treatment such as roasting or boiling is applied beyond simple drying, the product moves to Chapter 20, which covers preparations of vegetables, fruit, or nuts.

2. Technical Standards for Roasted Peanuts (HS 2008.11-9000)

Simply being 'exposed to fire' does not automatically qualify all peanuts as 'roasted' for customs purposes. To be officially recognized as Roasted Peanuts, the product must meet objective numerical standards. This prevents the circumvention of higher duties by importing lightly cooked peanuts disguised as roasted ones.

According to the standards set by the Korea Customs Service, a product is recognized as roasted only if the average of five measurements taken with a colorimeter meets one of the following criteria:

• Redness (a-value): 6.00 or higher
• Yellowness (b-value): 24.00 or higher

If these thresholds are not met, the product may be classified as raw peanuts under Chapter 12 despite having undergone heat treatment. Therefore, it is advisable to verify these values through sample testing prior to importation.

3. Classification of Other Processed Peanut Products

When peanuts are mixed with other ingredients or further processed, the HS Code varies based on the primary ingredients and the manufacturing method. The classifications for coffee-coated peanuts and peanut butter are as follows:

① Coffee-Coated Peanuts (HS 1704.90-9000)
Although peanuts appear to be the main ingredient, coffee-coated peanuts are classified as Sugar Confectionery. This is due to the manufacturing process and composition ratio. Generally, these consist of approximately 52.3% peanuts coated with 47.3% sugar and 0.4% coffee powder. Since the sugar completely coats the surface of the peanut, the essential character is judged to be sugar confectionery, placing it under Heading 1704.

② Peanut Butter (HS 2008.11-1000)
Peanut butter, made by grinding peanuts into a paste, is specifically listed under Heading 2008.11. It is considered a preparation of peanuts. While it sits within the same heading as roasted peanuts, it is distinguished by its specific sub-heading. Peanut butter is treated as a prepared foodstuff used not only as a spread but also as a sauce in various culinary applications.

In conclusion, when importing or classifying peanut-related products, one must comprehensively review the manufacturing process (heat treatment), ingredient composition (sugar content and coating), and physical properties (colorimeter values) rather than relying on the product name alone to determine the accurate HS Code.