All regulatory information for exporting wine to Hong Kong, including the regulatory environment, duties and taxes, and permitted additives.
Hong Kong became the Hong Kong Special Administrative Region (SAR) of the People's Republic of China (PRC) when it was transferred to the PRC at midnight on 1 July 1997 after more than 150 years under British colonial rule.
As Hong Kong had enjoyed a free market economy during British occupation, it was promised by the PRC that under the ‘One Country, Two Systems’ policy, the socialist economic system of mainland China would not be practiced in Hong Kong. Hong Kong will remain relatively autonomous until at least 2047 except in matters of diplomatic affairs and national defence.
The capitalist system in Hong Kong has produced an affluent lifestyle for most of its citizens and the GDP per capita based on Purchasing Power Parity (PPP) is ranked amongst the top countries in the world.
Hong Kong Customs control importation measures while the Food and Environmental Hygiene Department controls the compositional and labelling requirements. The important legislation is:
Chapter 109 – Dutiable Commodities Ordinance;
Chapter 132 – Public Health and Municipal Services Ordinance;
Chapter 60 – Import and Export Ordinance; and
Chapter 342 – Customs and Excise Service Ordinance.
Wine is also governed by the Preservatives in Food Regulation 2008 (Cap. 132BD) and the Food and Drugs (Composition and Labelling) Regulations (Cap. 132W).
In August 2011 the new Food Safety Bill – Food Safety Ordinance (Chapter 612) took effect. The new food law aims to strengthen the Hong Kong Government’s food safety control system.
All legislation and regulations for importation of wine into Hong Kong are available in English through the Department of Justice’s Bilingual Laws Information System.
Import procedures and certificates for the Hong Kong Market
Duties and Taxes for the Hong Kong Market
Labelling requirements for the Hong Kong market
Wine Standards for the Hong Kong Market