Sourcing candied chestnuts from China
Candied chestnuts from China carry 20% UK duty, rising to 20% plus £20 per 100 kg when total sugar exceeds 13% by weight. Confirm additive permissions for the food category and sulphite allergen-labelling requirements with the relevant food authority. Cambridge China Bridge sources candied chestnuts.
Chestnut duty depends on total sugar
Read from the UK Trade Tariff on 30 September 2026, heading 2006 covers plant products preserved by sugar, including drained, glacé and crystallised chestnuts. The relevant chestnut branches carry 20% at sugar content of 13% or less, or 20% plus £20 per 100 kg above 13%. Above that threshold, separate codes distinguish sugar below 70% from other products. Whole chestnuts and pieces can share a code.
The supplied tariff record lists no anti-dumping or countervailing duty and no suspension for these lines. It attaches an import control of organic products. Organic chestnuts imported from China into Great Britain require a GB certificate of inspection, issued by the exporter’s control body in the exporting country. Confirm the organic clearance arrangements with your customs broker before shipment.
Give your broker the complete recipe, measured total sugar content and preservation process to confirm the commodity code. Do not classify from the product name alone. See the wider candied fruit and ginger guide for the other products within this heading.
| Goods | Commodity code | Duty | Anti-dumping or countervailing duty on China |
|---|---|---|---|
| Whole candied chestnuts, sugar over 13% but under 70% | 2006 00 38 81 | 20% + £20.00 per 100 kg | None |
| Candied chestnuts, sugar 70% or more | 2006 00 38 89 | 20% + £20.00 per 100 kg | None |
| Sugar-preserved chestnuts, sugar 13% or less | 2006 00 99 99 | 20% | None |
Specify the chestnut centre and sugar coating
Specify the chestnut variety, peeled whole kernels or pieces, size grade, permitted breakage and removal of the inner skin. Agree a retained sample for centre texture, sweetness and coating. State whether you want a smooth glacé finish or a crystallised surface, and distinguish an intact kernel from fragments held together by sugar.
Record total sugar content, moisture, water activity, ingredients, additives, sulphite residue, microbiological acceptance criteria and storage conditions. Confirm additive permissions for the food category with the relevant food authority. Confectionery from China containing milk is prohibited, so check any butter, milk powder or dairy glaze before ordering.
Confirm with the relevant food authority which retail-pack details are required, including the food name, ingredients, allergens, net quantity, date mark, storage conditions and UK business name and address. Ask it to confirm the sulphite allergen-labelling threshold. Match the artwork to the agreed formulation and use testing and certification support where formulation or laboratory evidence needs review.
Worked duty example
Illustrative example, not a quote: Illustrative order: 200 kg of sugar-preserved chestnut pieces with sugar at 13% or less, subject to confirmation of classification under 2006 00 99 99, invoiced at £3,000 free on board, with £1,200 of freight and insurance to the UK. The customs value is £4,200. Duty at 20% is £840. Import VAT at 20% is charged on the customs value plus duty, £5,040, so it is £1,008. Import taxes total £1,848; a VAT-registered importer can usually reclaim the VAT, so the lasting cost is the £840 of duty. The import duty and VAT guide explains each step. This assumes the goods are standard-rated for VAT. Most food for human consumption is zero-rated, and animal feed can be too, in which case no import VAT is due, so check the rate for your product in HMRC's VAT Notice 701/14.
Inspection checklist
Chestnuts: open samples and check intact kernels, breakage, skin remnants, hard centres, discolouration and foreign matter against the approved sample.
Coating: check coverage, excessive stickiness, loose sugar, unwanted crystallisation and pieces stuck together after transport.
Laboratory: check batch results for total sugar, moisture, sulphites, yeasts and moulds against the agreed specification.
Packs and records: check seals, damaged wrappers, net contents, label accuracy and matching batch records. Compare arrival samples with pre-shipment records using the quality inspection guide.
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What goes wrong
Whole chestnuts can arrive as broken pieces, with inner skin still attached or a hard centre beneath the glaze. Excess moisture can leave the coating sticky and encourage fermentation or mould; excessive drying can make the centre tough. Agree how breakage and texture will be assessed before accepting the production sample.
A sugar declaration based only on added sugar can lead to the wrong tariff branch: request measured total sugar in the finished product. Undeclared preservatives, mismatched labels and an unexpected dairy ingredient can also derail the order. Review the recipe, batch evidence and artwork together before shipment.
Cambridge China Bridge sources these products for UK businesses, checking the factory and the documents before shipment. See factory verification. For repeat volumes, see container programmes.
Frequently asked questions
What is the UK import duty on candied chestnuts from China?
The supplied tariff record gives 20% when total sugar is 13% or less by weight, and 20% plus £20 per 100 kg when it exceeds 13%. Confirm the finished product’s sugar content and code.
Can I import candied chestnuts containing milk from China?
Confectionery from China containing milk is prohibited. Check the complete recipe, including the glaze, for milk powder, butter and other dairy ingredients before ordering.
Do organic candied chestnuts need an import certificate?
Yes. Organic products imported from China into Great Britain require a GB certificate of inspection issued by the exporter’s control body. Confirm clearance arrangements before shipment.
How do I check whether whole candied chestnuts will arrive intact?
Agree a breakage specification and retained sample, inspect the finished packing, and open arrival samples. Check whether the glaze hides fragments, skin remnants or a hard centre.