Defatted Cocoa Cake from Mexico
A dry, crumbly cake produced by pressing cocoa beans to remove a significant portion of cocoa butter, used for extracting cocoa powder. Classified under HTS 1803.20.00.00 because it is partly or wholly defatted cocoa paste in solid form before final grinding.
Duty Rate — Mexico → United States
0%
Rate breakdown
9903.05.860%Articles provided for in subdivision (b) of U.S. note 52 to this subchapter
Import Tips
• Include processing records showing hydraulic pressing to achieve defatted state for customs validation
• Watch for moisture content limits to prevent mold issues during transit; use ventilated containers
• Label with precise fat content to differentiate from full-fat cocoa cake under other subheadings