Dominican Republic HS CodeHS Code 170220: Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel : Maple sugar and maple syrup in Dominican Republic
What is HS Code 170220 in Dominican Republic
Under Dominican Republic's Arancel de Aduanas de la República Dominicana (Arancel de Aduanas), HS Code 170220 is the WCO Harmonized System subheading for Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel : Maple sugar and maple syrup. This is the most detailed internationally standardized level; Dominican Republic extends classifications to 8 digits under its national tariff system. 170220 belongs to Section IV: Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes, Chapter 17: Sugars and sugar confectionery, Heading 1702: Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel.
Explore more 2026 Latest Dominican Republic import export trade data and shipment records for HS Code Maple Sugar and Syrup on TradeInt global trade data platformClassification Path of HS Code 170220 in Dominican Republic
Dominican Republic Tariff Classification: Arancel de Aduanas de la República Dominicana (HS-DO)
In Dominican Republic, HS 170220 is classified under the Arancel de Aduanas de la República Dominicana (Arancel de Aduanas) — a 8-digit national extension of the WCO 6-digit Harmonized System.
Tariff schedule Arancel de Aduanas de la República Dominicana (HS-DO)
Local name Arancel de Aduanas
Digits 8
Official source https://www.aduanas.gob.do/
Top Trading Product of HS Code 1702
Top Dominican Republic import Product Under HS Code 1702
1 170290: Other, including invert sugar and other sugar and sugar syrup blends containing in the dry state 50 % by weight of fructose $5.4M2 170230: Glucose and glucose syrup, not containing fructose or containing in the dry state less than 20 % by weight of fructose $2.0M3 170240: Glucose and glucose syrup, containing in the dry state at least 20 % but less than 50 % by weight of fructose, excluding invert sugar $888.3KFigures shown for 2025.
For more 2026 recent data, search for Dominican Republic import trade recordsTop Dominican Republic export Product Under HS Code 1702
1 170290: Other, including invert sugar and other sugar and sugar syrup blends containing in the dry state 50 % by weight of fructose $260.2K2 170219: Lactose and lactose syrup : Other $61.0K3 170230: Glucose and glucose syrup, not containing fructose or containing in the dry state less than 20 % by weight of fructose $57.5KFigures shown for 2025.
For more 2026 recent data, search for Dominican Republic export trade recordsRelated HS Code to Dominican Republic Maple Sugar and Syrup (170220)
HS Code 17022010
Los demás azúcares, incluidas la lactosa, maltosa, glucosa y fructosa (levulosa) químicamente puras, en estado sólido; jarabe de azúcar sin adición de aromatizante ni colorante; sucedáneos de la miel, incluso mezclados con miel natural; azúcar y melaza caramelizados: Azúcar y jarabe de arce («maple»): Azúcar de arce («maple»)
HS Code 17022020
Los demás azúcares, incluidas la lactosa, maltosa, glucosa y fructosa (levulosa) químicamente puras, en estado sólido; jarabe de azúcar sin adición de aromatizante ni colorante; sucedáneos de la miel, incluso mezclados con miel natural; azúcar y melaza caramelizados: Azúcar y jarabe de arce («maple»): Jarabe de arce («maple»)
HS Code 170211
Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel : Lactose and lactose syrup : Containing by weight 99 % or more lactose, expressed as anhydrous lactose, calculated on the dry matter
HS Code 170219
Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel : Lactose and lactose syrup : Other
HS Code 170230
Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel : Glucose and glucose syrup, not containing fructose or containing in the dry state less than 20 % by weight of fructose
HS Code 170240
Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel : Glucose and glucose syrup, containing in the dry state at least 20 % but less than 50 % by weight of fructose, excluding invert sugar
HS Code 170250
Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel : Chemically pure fructose
HS Code 170260
Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel : Other fructose and fructose syrup, containing in the dry state more than 50 % by weight of fructose, excluding invert sugar
HS Code 170290
Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel : Other, including invert sugar and other sugar and sugar syrup blends containing in the dry state 50 % by weight of fructose
HS Code 170112
Cane or beet sugar and chemically pure sucrose, in solid form : Raw sugar not containing added flavouring or colouring matter : Beet sugar
Frequently Asked Questions
What is HS code 170220 in Dominican Republic?
HS code 170220 covers Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel : Maple sugar and maple syrup in Dominican Republic. It sits in Chapter 17 (Sugars and sugar confectionery), Heading 1702 of the Harmonized System, and is classified under HS-DO.
Is HS code 170220 the same across all countries?
What system does Dominican Republic use to classify HS code 170220?
Where can I officially look up HS code 170220 in Dominican Republic?