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Customs Clearance for Various Types of Sauce

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Customs Clearance of Sauces | Complete Guide + HS Code Chapter 21

Sauce Customs Clearance: Steps, Permits, Tariffs (HS Code Chapter 21) & Documents

Sauce customs clearance is a key part of importing processed food products. Due to broad consumption in the food industry, restaurants, and households, Iran covers part of its demand for ketchup, mayonnaise, mustard, barbecue, soy sauce, and salad dressings through imports. Given the sanitary sensitivity of this group, strict compliance with health regulations, national standards, and customs rules is mandatory for clearance.

For time and cost estimates of sauce clearance, contact Saba Tarkhis experts.

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1) Detailed Description of Sauce Types & Clearance Features

Sauces are processed foods made from base ingredients (e.g., tomato paste, oil, eggs, vinegar, salt, sugar, spices, and flavorings). Typical packaging includes glass bottles, PET, sachets, or industrial pails. For clearance, key specifications—sauce type, ingredients, Brix/fat level, brand, country of origin, net/gross weight, and production/expiry dates—must be accurately reflected in documents. Owing to their edible nature, consumer safety comes first and health/standard certificates are mandatory for most lines.

  • Proper, intact packaging to prevent leakage and contamination during physical inspection.
  • Persian labeling per regulations (ingredients, nutrition facts, allergen warnings, dates).
  • Product analysis aligned with national standards and microbiological/chemical indices.

2) Sauce Types & Uses

Ketchup & Tomato Sauces

Widely used in fast food, home, and HORECA; Brix and acidity are key in quality control.

Mayonnaise & Egg-Based Sauces

Sensitive to storage and cold chain; fat content, stabilizers, and pasteurization are reviewed.

Mustard

Pure or blended; heat level, granulation, and flavoring components are controlled.

Soy, Barbecue, Salad & Others

A wide range of flavors and uses; salt, gluten, permitted colors, and preservatives are key checks.

3) Steps & Key Points in Sauce Clearance

Order Registration in the National Trade System & NIMA FX

The importer must register sauce type, ingredients, brand, origin, and quantity in the system, then arrange foreign currency via NIMA. Allocation for essential/consumer goods can facilitate the process.

Obtaining Permits from Regulators

  • Ministry of Agriculture Jihad: import permit for food products and volume management to support domestic production.
  • National Standards Organization of Iran: quality control per physical, chemical, and microbiological indices; noncompliance leads to return.
  • Ministry of Health: health certificate; for mayonnaise (egg content) and items with specific additives, checks are stricter.

4) Customs Tariff / HS Code Chapter 21

Sauces are classified in Chapter 21. The correct HS line for each type is crucial.

Sauce Type Short Description HS Code
Ketchup & tomato sauces Tomato-based products 2103.20
Mayonnaise & egg-based Contains egg/fatty acids 2103.90.11
Mustard Mustard sauce & flour 2103.30
Soy/BBQ/salad & others Other sauces 2103.90

* Any HS misdeclaration can trigger delays, valuation disputes, and fines.

5) Special Conditions for Sauce Imports & Exports

  • Compliance with health standards, labeling, and nutritional conformity.
  • Submitting samples to reference labs if requested by authorities.
  • Cold-chain and storage control for sensitive items (notably mayonnaise).

6) Iran Market: Imports & Exports

Iran supplies a significant part of its sauce needs from China, Turkey, Europe (Germany, Netherlands, Italy), and the UAE (as a transit hub). In recent years, domestic production has grown and some Iranian products are exported to regional markets.
  • Main export destinations: Iraq, Afghanistan, GCC countries.

7) Taxes & Duties; Trade Volume

All sauce lines are subject to import duties, charges, and VAT, calculated on CIF value (cost, insurance, freight). Tariff rates vary by sauce type and periodic policy. In practice, Iran imports thousands of tons annually and exports a few hundred tons to the region; demand is rising with lifestyle changes and fast-food consumption.

8) Global Market: Major Exporters & Importers

The global sauce market is dynamic. United States, China, Germany, Netherlands, and Turkey are notable exporters, while Middle Eastern countries, the European Union, and parts of Africa are key importers. Product diversification (plant-based, low-fat, gluten-free) supports market growth.

9) Required Documents for Sauce Clearance

  • Order registration record in the National Trade System
  • Health certificate issued by the Ministry of Health
  • Standards certificate from the National Standards Organization
  • Import permit from the Ministry of Agriculture Jihad
  • Commercial Invoice
  • Bill of Lading
  • Packing List
  • Certificate of Origin
  • Insurance documents if covered
  • Proof of VAT and customs duty payments

Key Tips & Practical Recommendations

  • For mayonnaise, strictly manage the cold chain and expiry dates.
  • Choose HS Code based on ingredients and processing to avoid disputes.
  • Provide Persian labels and allergen warnings (egg, soy, gluten).
  • Plan sampling and testing ahead of peak import periods.
Type Clearance Sensitivity Control Focus Suggested HS
Ketchup Medium Brix/acidity 2103.20
Mayonnaise High Cold chain, microbiology 2103.90.11
Mustard Medium Flavoring/spices 2103.30
Soy/BBQ/salad Variable Salt/gluten/color 2103.90

FAQs

Are all sauce types classified under Chapter 21?

Yes; ketchup (2103.20), mayonnaise (2103.90.11), mustard (2103.30), and other sauces (2103.90) fall under Chapter 21.

Which permits are mandatory for sauce clearance?

Permits from the Ministry of Agriculture Jihad, National Standards Organization, and Ministry of Health; depending on the sauce, sampling and testing may apply.

How are import duty and VAT calculated?

Based on CIF value (cost + insurance + freight) and periodic rates; percentages vary by sauce type and annual policy.

Is Persian relabeling mandatory?

Yes; labels must include ingredients, nutrition facts, allergen warnings, and production/expiry dates.

Media Suggestions

  • Image file name: terkhis-sauce-hs21-iran.jpg
  • Alt Text: Sauce customs clearance in Iran | Chapter 21 HS codes
  • Caption: “Sauce types & clearance requirements: from order registration to delivery”
  • Infographic: “7-step sauce clearance roadmap + permits checklist”

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Conclusion & Call to Action

Sauce customs clearance requires precise HS selection, complete health and standards permits, and proper document management. With hands-on experience in food imports, the Saba Tarkhis team streamlines your clearance quickly and cost-effectively.

Request Expert Consultation Get a Clearance Proforma

Specialized Sauce Clearance Services by Saba Brokerage

Clearing sauces (ketchup, mayonnaise, mustard, barbecue, soy, and salad dressings) requires tight alignment with national standards, Persian relabeling rules, and HS Code Chapter 21. With practical experience in food imports, the Saba Tarkhis team manages your file from order registration to clearance and delivery fast and cost-effective.

Specialized Sauce Clearance Services (Chapter 21):

  • Classification & exact HS selection: choosing the line based on ingredients/processing to avoid disputes; common examples: 2103.20 (ketchup), 2103.90.11 (mayonnaise), 2103.30 (mustard), 2103.90 (other sauces).
  • Order registration & NIMA FX: precise entry of sauce type, ingredients, brand, origin, and quantity; monitoring periodic restrictions.
  • Document preparation & completion: invoice, packing list, bill of lading, certificate of origin, insurance papers, and VAT/duty records.
  • Regulatory permits: Agriculture Jihad, National Standards, and Health Ministry; lab sampling and physical/chemical/microbiological results if requested.
  • Specialized customs declaration: entering technical specs/ingredients, Brix/fat levels (as applicable), weights, and production/expiry dates; responding to inspections and potential sampling.
  • Duties & taxes settlement: based on CIF value; managing valuation/classification issues through to release.
  • Cold-chain & storage control: especially for mayonnaise and sensitive items; planning transport and warehousing to preserve quality.
  • Persian labeling & allergen warnings: ingredients, nutrition facts, egg/soy/gluten warnings, production/expiry dates, and storage conditions.
  • Project-based release, transit & delivery: coordinating transport to warehouse/factory and issuing a final report.
Contact our experts for more information.

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