Yes. Crude sunflower oil contains free fatty acids, phosphatides, and other impurities that must be removed through refining, bleaching, and deodorization before the oil meets food-grade specifications. Most importers of crude oil are refiners or large-scale food manufacturers with in-house processing capability.

High-oleic and standard sunflower oils are chemically distinct — high-oleic varieties have a fatty-acid profile closer to olive oil and superior oxidative stability — but both crude forms are captured under the same SITC heading. Buyers should specify the oleic content in purchase contracts and technical specifications, as the distinction affects end-use suitability and pricing but not the import classification at this level.