India Export Policy Checker
04012000 Free

Large‑scale dairy processors, beverage manufacturers, and institutional food services import this milk to produce cheese, yogurt, and ready‑to‑drink drinks, primarily for the food‑processing sector.

HSN code 04012000 is classified as Free under India's DGFT ITC(HS) export policy — no export license is required.

Free — No License Required

This product may be freely exported/imported from India without a license.

HSN Code Details

Full HSN Code
04012000
Policy
Free
Chapter
04
Heading
0401
Description

The commodity consists of fresh or chilled milk that has been pasteurised and homogenised, then packaged in bulk containers for trade. It is derived from dairy farms and undergoes standard heat‑treatment to extend shelf life before shipment.

Export Considerations

Because the product is perishable, it must be loaded in refrigerated containers with temperature monitoring, and the shipper should provide a health certificate and a certificate of origin to satisfy customs requirements; it is freely exportable from India without a licence.

Related HSN Codes (Heading 0401)

  • 0401Milk and cream, not concentrated nor containingFree
  • 04011000Of a fat content, by weight, notFree
  • 04014000exceeding 6 percent but not exceeding 10percentFree
  • 04015000Of a fat content, by weight,Free

Frequently Asked Questions

Do I need a license to export HSN 04012000 from India?

No. HSN 04012000 is classified as Free under DGFT ITC(HS) policy, so it can be exported from India without an export license or permit.

What is HSN code 04012000 used for?

HSN 04012000 is the code used for pasteurised, homogenised milk intended for export.

Which chapter and heading does HSN 04012000 belong to?

HSN 04012000 falls under Chapter 04 and Heading 0401 of India's customs tariff schedule.

Need to Export This Product?

Voyager Exim handles complete export documentation, licensing, and logistics from India.

Data source: DGFT ITC(HS) Schedule. Always verify with official notifications before shipping.