WCO Explanatory Notes reproduced for reference. © World Customs Organization. Verify against official WCO publication.
18.04 - Cocoa butter, fat and oil. Cocoa butter, the fat matter contained in cocoa beans, is generally obtained by hot-pressing either cocoa aste or t e whole bean. An inferior quality, often referred to as cocoa fat, can also be obtained om spoiled cocoa beqs or from vartous kinds of cocoa waste (shells, husks, dust, etc.) either by pressure or by extraction with suitable solvents. i X e Cocoa butter is generally solid at room temperature, sli tly oily and yellowish-white in colour; it has an odour similar to that of cocoa and an agreea le flavour. 1t.k generally presented in slabs, and is used in chocolate-making (to enrich cocoa pastes), in confectionery (for the preparation of certain sweets), in perfumery (for extracting e r b e s by the enfleurage process), m the manufacture of cosmetics and in pharmacy $or the preparation of omntrnents, suppositories, etc.). -
1.- This Chapter does not cover : (a) Food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); (b) Preparations of headings 04.03, 19.01, 19.02, 19.04, 19.05, 21.05, 22.02, 22.08, 30.03 or 30.04. 2.- Heading 18.06 includes sugar confectionery containing cocoa and, subject to Note 1 to this Chapter, other food preparations containing cocoa.