Skip to content
GOODS ACROSS BORDERS

HS HEADING 1106

Flour, meal and powder; of the dried leguminous vegetables of heading no. 0713, of sago or of roots or tubers of heading no. 0714 or of the products of chapter 8

In plain English

This category includes flour, meal, and powder made from dried leguminous vegetables, sago, or roots and tubers, as well as products from chapter 8. The classification separates these items based on their specific source materials. One group covers products derived from dried leguminous vegetables. Another group encompasses items made from sago or roots and tubers. A final group includes products originating from chapter 8.

PARAPHRASE OF THE OFFICIAL HS 2022 TEXTS BELOW — NOT LEGAL ADVICE

6-digit subheadings (3)

Official HS 2022 subheading texts. National tariff schedules subdivide these further (8-10 digit lines) and set the actual duty rates.

1106.10

Flour, meal and powder; of the dried leguminous vegetables of heading no. 0713

1106.20

Flour, meal and powder; of sago or of roots or tubers of heading no. 0714

1106.30

Flour, meal and powder; of the products of chapter 8

Chapter 11 classification notes

Chapter 11 imports are subject to food-safety inspection in most destinations; some EU member states apply additional Novel-Food classification for non-traditional grains. Gluten-free / specialty flours from rice / corn / oats fall under 1102.

Frequent misclassification in this chapter

Pasta and noodles (made from these flours) fall under Chapter 19 (preparations of cereals), not Chapter 11. Bakery mixes go to Chapter 19 too.

Classification certainty

The 6-digit level shown here is the internationally harmonised layer. Duty rates attach to national 8-10 digit tariff lines, which differ by country — use the duty calculator for lane estimates. For binding certainty, request a ruling from the destination customs authority.

Binding tariff ruling database

Other headings in Chapter 11

RULES5,339COUNTRIES85ITEMS111CARRIERS28GUIDES46UNIQUE SOURCES645LATEST VERIFICATION2026-07-26MethodologyChangelog