HS Codes and Export Classifications

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HS Codes and Export Classifications

• Richard Fritz/Michael Zerr
• USMEF Staff

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How HS Codes Work

• Harmonized System codes (HS codes)
• Meat 02, Frozen Boneless Beef 020230
• U.S. Exports of Beef and BVM
• 0201 fresh beef
• 0202 frozen beef
• 0206 offal
• 1602 processed
• HS codes harmonized globally at 6-digits

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U.S. Exports vs. HK ImportsPork and PVM (MT)
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Why a Difference?

• Time lag
• Smuggling
• Poor records
• Misclassification
• HS 0504 Guts, Etc., Not of Fish
• Hog Guts, Bladders, Stomachs
• Frozen Beef Tripe
• Frozen Pork Intestines
• Frozen Beef Intestines

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U.S. Exports vs. HK Imports
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Adding HS 0504
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Adding HS 0504 to BVM Exports
Increase of 63,000 MT in 2000
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Adding HS 0504 to PVM Exports
Increase of 24,000 MT in 2000
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Revisions to Major Markets

• Hong Kong PVM 11,000 MT
• Mexico PVM 7,000 MT
• Mexico BVM 32,000 MT
• Japan BVM 22,000 MT

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What to do Going Forward

• USMEF will revise historical data and forecasts
  to account for HS 0504
• USMEF will develop classification guidelines
• More accurate export data
• More accurate market share estimates
• Could increase MAP funds
• HS 0504 equals 150 million in 2000, 3 increase
  in the value of red meat exports

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What to do Going Forward

• More detailed HS codes
• Would identify exports at a primal or cut level
  vs current system
• Fresh vs. frozen
• Carcass, bone-in, boneless
• Generates better export date
• Trends by cut, Value of exports
• Better information for market access issues
• Reduces the chance of import misclassification

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Any Questions?

• Contact Michael Zerr
• Trade Analyst
• 303-623-6328
• mzerr_at_usmef.org
• Visit usmef.org