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Mango

Cooked mango jam, puree and paste preparations

FSSAI CLEARANCE

HSN 2007 99 10 (Mango jam, puree and paste) is subject to Food Safety and Standards Authority of India (FSSAI) Import Licence under the Food Safety and Standards Act, 2006, with mandatory compliance of the FSS (Import) Regulations, 2017 and the FSS (Labelling and Display) Regulations, 2020. Consignments must enter only through designated food-import entry points under General Note 4(D) of Schedule I of the ITC (HS) 2022, administered by the Directorate General of Foreign Trade (DGFT).

What this is
HSN code
2007 99 10
Chapter
20 · Preparations of vegetables, fruit, nuts or other parts of plants
Primary regulator
FSSAI · Food Safety and Standards Act, 2006
Customs documentation
  • Import Licence from FSSAI
  • Specimen copy of label from FSSAI
  • Entry-point compliance from DGFT
Applicable Partner Government Agencies
FSSAIFSSAI·Food Safety and Standards Authority of India

Procedural directions for customs clearance are issued by: Directorate General of Foreign Trade, Central Board of Indirect Taxes and Customs.

Compliance steps
  1. 1
    Obtain the FSSAI Import Licence (document code 911001) and upload it in e-Sanchit before filing the bill of entry. Also upload the specimen copy of label (document code 0110FS); the Proper Officer will verify both documents before granting out-of-charge.
    FSSAI Import Licence document code 911001 · Specimen copy of label document code 0110FS · CBIC Instruction 09/2023-Cus dated 07-03-2023
  2. 2
    Route the consignment only through a designated food-import entry point in compliance with General Note 4(D) of Schedule I of the ITC (HS) 2022. Diversion to a non-designated port renders the consignment liable to detention.
    General Note 4(D) of Schedule I of ITC (HS) 2022
  3. 3
    Ensure labelling conforms to the FSS (Labelling and Display) Regulations, 2020 before arrival. Permissible rectifications — including per-serve percentage contribution to recommended dietary allowance and expiry-date information provided by the manufacturer — must be carried out at a customs bonded warehouse by affixing a single non-detachable sticker, without altering the original label.
    CBIC Instruction 10/2022-Customs dated 28-06-2022 · FSSAI Letter 1828/Misc Matters/FSSAI/Imports-2021 dated 17-06-2022 · CBIC Instruction 09/2023-Cus dated 07-03-2023
A word of counsel

The most common error on this tariff line is treating an otherwise current FSSAI Import Licence as sufficient without auditing the label against the FSS (Labelling and Display) Regulations, 2020 before vessel departure. Labelling deficiencies that fall outside the enumerated rectifiable categories cannot be remedied at the port and result in consignment re-export or confiscation; the rectifiable-sticker dispensation is available only for the specific fields listed in CBIC Instruction 10/2022-Customs, and only when the corrected information originates from the manufacturer.

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Frequently asked
Does HSN 2007 99 10 require BIS certification?
No, cooked mango preparations are not covered by any BIS Quality Control Order. Import is governed by the Food Safety and Standards Authority of India under the Food Safety and Standards Act, 2006, with entry-point restrictions under General Note 4(D) of Schedule I of the ITC (HS) 2022.
Which documents must be uploaded in e-Sanchit at the bill of entry for this tariff line?
The FSSAI Import Licence (document code 911001) and the specimen copy of label (document code 0110FS) are mandatory uploads in e-Sanchit; the Proper Officer will verify both before granting out-of-charge clearance.
Can labelling deficiencies on imported mango puree be corrected at the port?
Only deficiencies within the enumerated categories under CBIC Instruction 10/2022-Customs and CBIC Instruction 09/2023-Cus may be rectified at a customs bonded warehouse by non-detachable sticker; deficiencies outside those categories result in detention, re-export, or confiscation.
Last verified against gazette notifications: 2026-05-16. Source: FSSAI / DGFT / CBIC / Indian Customs CUSDATA.
Related
ChapterChapter 20 · Preparations of vegetables, fruit, nuts or other parts of plantsHSNJAMS, FRUIT JELLIES, MARMALADES, FRUIT OR NUT PUREE AND FRUIT OR NUT PASTES, OBTAINED BY COOKING, WHETHER OR NOT CONTAINING ADDED SUGAR OR OTHER SWEETENING MATTERHSNOther: