Clearance of All Types of Canned Foods from Customs: Fish, Meat, Vegetables, Fruit, Legumes and Other Items (HS Codes + Documents)

Clearance of all types of canned foods from customs, as one of the most sensitive links in the food supply chain, requires precision in tariff classification (HS Code), compliance with health and standards requirements, document alignment, and management of transport/storage. The product scope includes meat and seafood cans (such as canned fish), vegetables and legumes, fruits, processed tomatoes, mushrooms, olives, soups/extracts and ready meals that are industrially processed and packaged, imported into Iran from multiple origins or exported from Iran to regional countries.

1) Detailed Description of Canned Foods and Clearance Features

• Compliance with Persian labeling: ingredients, nutrition table, allergens, dates, storage conditions, IRC code (if applicable).
• Compliance of can standards and seaming and visual integrity of the can (bulging/leakage/rust).
• Providing health/Food and Drug Organization/standard certificates depending on the product group.

2) Types of Canned Foods and Scope of Use

Canned Fish and Seafood Products

Includes tuna, sardines, kilka, trout and other processed aquatic products in oil/brine/sauce. Sensitive to the quality of raw material, salt level and thermal conditions of the sterilization process.

Canned Red/White Meat

Ready-to-eat meat dishes (beef, lamb, chicken, etc.) which may be combined with vegetables, spices and sauces. Microbial control and veterinary origin are of special importance.

Canned Vegetables and Legumes

Peas, green beans, sweet corn, carrots, spinach as well as canned beans/chickpeas/lentils. Consistency of brix, salt and acidity with standards is checked.

Canned Fruits and Processed Tomatoes

Pineapple, peach, pear, apple, sour cherry and tomato products such as paste and purée. Syrup quality, brix, cut type and fruit percentage are evaluation criteria.

Other Items: Mushrooms, Olives, Soups and Ready Meals

Sliced mushrooms, green/black olives in brine or oil, soups/extracts and various composite dishes. HS selection and permits depend on the product formulation.

3) Key Points and Steps in Canned Food Clearance

1. Order registration in the National Trade System with details: product type, formula, net/gross weight, brand, country of origin, dates.
2. Foreign exchange provision (if required) and transport planning (sea/road/air) according to sensitivity and shelf life.
3. Document preparation: Invoice, Packing List, B/L, CO, health/standard certificate, Food and Drug Organization permit (if applicable).
4. Customs declaration with correct HS, Persian label and tracking code; provide samples to health authorities upon request.
5. Assessment, sampling and quality control tests (ingredients, brix, microbial, heavy metals); payment of import duties and VAT based on CIF.
6. Clearance and distribution in compliance with storage conditions and monitoring expiry dates in the warehouse.

4) Common Customs Tariffs / HS Codes

Final classification varies based on the product formula and predominant ingredient.

5) Special Conditions for Import and Export

• Obtaining and presenting a health certificate from the country of origin and approvals from relevant domestic authorities (if applicable).
• Compliance with national/international standards for the safety and quality of canned products.
• Transport and storage control: appropriate temperature, preventing impact and can deformation, inventory rotation based on FIFO.
• For export: full alignment of label and formulation with the destination country’s regulations to prevent consignment return.

6) Iran Market

7) Trade Volume and Import Duties

Import duties, charges and Value-Added Tax are calculated based on the CIF value. Import/export volume depends on domestic production factors, consumer demand, market-regulation policies and destination standards. Canned fish and legumes/vegetables have a high share in imports; in contrast, some items (such as tomato paste) benefit from domestic production advantages.

8) Global Market

Global demand for ready and shelf-stable foods is growing. Countries such as Thailand, China, Spain, Italy and the United States are leading exporters of canned foods, and Europe, the Middle East and East/Southeast Asia are among the main importers. Compliance with standards and branding is decisive for sustained market access.

9) Required Documents for Clearance

• Order registration in the National Trade System and foreign exchange allocation (if applicable).
• Invoice, Packing List, Bill of Lading, Certificate of Origin.
• Health certificate from origin and approval of the relevant domestic authority; standard certificate (if applicable).
• Food and Drug Organization/Quarantine permits for sensitive items (meat/fish, etc.).
• Inspection certificate or laboratory test certificate if required by customs.
• Persian label and insurance documents; proof of VAT and duties payments.

Key Tips and Practical Recommendations

• Choose the HS based on the predominant component and formulation; discrepancies in declaration cause delays and fines.
• For items containing meat/fish, obtain veterinary/health certificates and relevant permits in advance.
• Take visual inspection of cans seriously (bulging, leakage, rust) and observe warehouse temperature conditions.
• Prepare the Persian label in accordance with national standards and destination requirements (for export).

Media Suggestions

• Image file name: canned-food-clearance-hs1604-2005-iran.jpg
• Alt Text: Clearance of various canned foods from Iran customs with main HS codes
• Caption: “Canned food clearance path from order registration to health control”
• Infographic: “Checklist of documents and common errors in canned food clearance”

Suggested Links

• Saba Tarkhis Customs Clearance Services
• HS Code Selection Guide
• Wikipedia, WTO, UN

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