0408.19.00.00 - Other

This HTS category, 0408.19.00.00, encompasses egg yolks that are not dried. It includes egg yolks preserved through various methods such as fresh, cooked by steaming or boiling, molded, or frozen. This category also covers egg yolks that may have added sugar or other sweetening matter. The primary characteristic is the form of preservation or preparation, excluding the dried state.

The key distinction of this category from its sibling, 0408.11.00.00, lies in the moisture content. While 0408.11.00.00 specifically covers dried egg yolks, 0408.19.00.00 encompasses all other forms of preserved egg yolks that retain a significant degree of moisture. This could include chilled, frozen, or cooked preparations.

As this is a leaf node within the HTS classification system, there are no further subcategories. Therefore, the classification process for goods falling under 0408.19.00.00 relies on confirming that the product is indeed an egg yolk and that its form of preservation or preparation is not dried. Examples could include liquid egg yolk for culinary use, frozen egg yolk for baking, or cooked egg yolk as an ingredient.