Exporting Food and Drink: markets, headings and fairs

Tariff chapters in this sector

• Meat and edible meat offalChapter 02
• Fish and crustaceans, molluscs and other aquatic invertebratesChapter 03
• Dairy produce; birds' eggs; natural honey; edible products of animal origin, not elsewhere specified or includedChapter 04
• Products of the milling industry; malt, starches, inulin, wheat glutenChapter 11
• Animal, vegetable or microbial fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxesChapter 15
• Meat, fish, crustaceans, molluscs or other aquatic invertebrates, or insects; preparations thereofChapter 16
• Sugars and sugar confectioneryChapter 17
• Cocoa and cocoa preparationsChapter 18
• Preparations of cereals, flour, starch or milk; pastrycooks' productsChapter 19
• Preparations of vegetables, fruit, nuts or other parts of plantsChapter 20
• Miscellaneous edible preparationsChapter 21
• Beverages, spirits and vinegarChapter 22
• Tobacco and manufactured tobacco substitutes; products, whether or not containing nicotine, intended for inhalation without combustion; other nicotine containing products intended for the intake of nicotine into the human bodyChapter 24

Trade fairs in this sector

• Alimentaria BarcelonaBarcelona
• AnugaCologne
• BIOFACH – World’s Leading Trade Fair for Organic FoodNúremberg
• Fruit AttractionMadrid
• GulfoodDubái
• ProWein DüsseldorfDüsseldorf
• Salón GourmetsMadrid
• SIAL – Salon International de l’Alimentation (SIAL Paris)París
• Summer Fancy Food ShowNueva York
• Wine Paris & Vinexpo ParisParís

What you need to know before exporting food and drink

Food and drink exports face stricter compliance than most sectors. Every product falls under one of 13 tariff chapters—from fresh meat (Chapter 02) to beverages (Chapter 22)—and each chapter has its own rules on labelling, traceability, hygiene, and certification. Your first step is to identify your product's exact tariff code, because the code determines your applicable tariffs, your compliance obligations, and which markets give you preferential access.

Labelling and certification requirements vary by destination. The US requires English labels with specific allergen warnings; the UK applies similar rules post-Brexit; some Asian markets require specific origin certificates or phytosanitary clearance. Most require proof of food safety compliance, often under HACCP or equivalent standards. Before you quote a price, confirm your buyer's exact requirements with the importer or consult a trade body in your sector.

Your production facility must meet the importing country's food safety standards. The EU's FSSC 22000 or BRC certification is often accepted internationally, but not always. Some markets—Japan, South Korea, some US states—require their own inspection or approval. Check with your buyer and with your sector association or chamber of commerce before committing to a new market.

Transportation costs and lead times matter more in food than in most sectors because products spoil or age. Export to nearby markets (UK, France, Portugal, Italy, Germany) first; they offer shorter lead times, lower transport costs, and easier returns if compliance issues arise. Distant markets (US, Japan, Australia) require longer shelf life, cold chain logistics, and higher working capital—and higher margins to compensate.

Price competitiveness in food is global. The US and Germany together import over USD 260 billion annually in food and drink; Spain competes with Italy, France, Poland, and India for those buyers. Your margin depends on your product's uniqueness (origin, certification, recipe) and your buyer's willingness to pay for it. Generic products face thin margins; certified, traceable, or regionally-protected products command premiums.

Common questions about exporting food and drink