1803.20.00.00 - Wholly or partly defatted 🖩

This HTS classification, 1803.20.00.00, covers cocoa paste that has undergone a process to remove a portion of its fat content. This defatting is achieved through various industrial methods, resulting in a product with a lower fat percentage compared to its original state. The resulting cocoa paste is typically used as an ingredient in a wide array of food products, including confectionery, baked goods, and beverages, where the reduced fat content is desirable for texture, flavor profile, or nutritional considerations.

It is crucial to distinguish this category from its sibling, 1803.10.00.00, which covers cocoa paste that is *not* defatted. The key differentiator lies in the degree of fat removal. While both fall under cocoa paste, the presence or absence of a partial fat extraction process is the defining characteristic for classification at this level. Importers and exporters must carefully examine the processing of their cocoa paste to ensure accurate classification.

As a leaf node in the HTS structure, 1803.20.00.00 has no further subdivisions. Therefore, classification into this category relies solely on the determination that the product is cocoa paste that is wholly or partly defatted. Examples of products that would fall under this classification include cocoa liquors that have had a percentage of cocoa butter removed, or processed cocoa mass intended for applications requiring less fat.