HS Code 20 Preparations of vegetables, fruit, nuts or other parts of plants

The HS Code 20 is described as
Preparations of vegetables, fruit, nuts or other parts of plants

Description
Notes
1. This chapter does not cover:

(a). Vegetables, fruit or nuts, prepared or preserved by the
processes specified in chapter 7, 8 or 11;

(b). Food preparations containing more than 20 percent by weight
of sausage, meat, meat offal, blood, fish or crustaceans,
molluscs or other aquatic invertebrates, or any combination
thereof (chapter 16); or

(c). Homogenized composite food preparations of heading 2104.

2. Headings 2007 and 2008 do not apply to fruit jellies, fruit
pastes, sugar-coated almonds or the like in the form of
sugar confectionery (heading 1704) or chocolate confectionery
(heading 1806).

3. Headings 2001, 2004 and 2005 cover, as the case may be,
only those products of chapter 7 or of heading 1105 or 1106
(other than flour, meal and powder of the products of
chapter 8) which have been prepared or preserved by
processes other than those referred to in note 1 (a).

4. Tomato juice the dry weight content of which is 7 percent
or more is to be classified in heading 2002.

5. For the purpose of heading 2007 the expression "obtained by
cooking" means obtained by heat treatment at atmospheric
pressure or under reduced pressure to increase the
viscosity of a product through reduction of water content
or other means.

6. For the purposes of heading 2009, the expression "juices,
unfermented and not containing added spirit" means juices
of an alcoholic strength by volume (see note 2 to chapter
22) not exceeding 0.5 percent volume.

Subheading Notes

1. For the purposes of subheading 2005.10, the expression
"homogenized vegetables" means preparations of vegetables
finely homogenized, put up for retail sale as infant food
or for dietetic purposes, in containers of a net weight
content not exceeding 250 g (8.83 oz.). For the
application of this definition no account is to be taken of
small quantities of any ingredients which may have been
added to the preparation for seasoning, preservation or
other purposes. These preparations may contain a small
quantity of visible pieces of vegetables. Subheading
2005.10 takes precedence over all other subheadings of
heading 2005.

2. For the purposes of subheading 2007.10, the expression
"homogenized preparations" means preparations of fruit,
finely homogenized, put up for retail sale as infant food
or for dietetic purposes, in containers of a net weight
content not exceeding 250 g (8.83 oz.). For the
application of this definition no account is to be taken of
small quantities of any ingredients which may have been
added to the preparation for seasoning, preservation or
other purposes. These preparations may contain a small
quantity of visible pieces of fruit. Subheading 2007.10
takes precedence over the other subheadings of heading 2007.

3. For the purpose of subheading 2009.12, 2009.21, 2009.31,
2009.41, 2009.61 and 2009.71, the expression "Brix value"
means the direct reading of degrees Brix obtained from a
Brix hydrometer or of refractive index expressed in terms
of percentage sucrose content obtained from a refractometer,
at a temperature of 20 øC or corrected for 20 øC if the
reading is made at a different temperature.

Statistical Notes

1. For the purposes of heading 2009, the term "Brix value"
means the refractometric sucrose value of the juice,
adjusted to compensate for the effect of any added sweet-
ening materials, and thereafter corrected for acid.

2. In determining the degree of concentration of mixed
fruit juices, the mixture shall be considered as being
wholly of the component juice having the lowest Brix value.

3. For the purposes of heading 2009, the term "liters" in
the "Units of Quantity" column of the provisions applicable
to fruit juices means liters of natural unconcentrated
juice or liters of reconstituted juice.

4. The term "reconstituted fruit juice" means the product
which can be obtained by mixing the exported concentrate
with water in such proportion that the product will have a
Brix value equal to that found by the Secretary of the
Treasury from time to time to be the average Brix value of
like natural unconcentrated juice in the trade and commerce
of the United States.

5. In determining the number of liters of reconstituted
fruit juice which can be obtained from a concentrate, the
degree of concentration shall be calculated on a volume
basis to the nearest 0.5 degree, as determined by the ratio
of the Brix value of the exported concentrated juice to that
of the reconstituted juice, corrected for differences of
specific gravity of the juices. Any juice having a degree
of concentration of less than 1.5 (as determined before
correction to the nearest 0.5 degree) shall be regarded as
a natural unconcentrated juice.

(2019-08-02)

It belongs to the code group
HS code

To this Code "20" belongs the sub codes

HS Code 2001: Vegetables, Fruit, Nuts And Other Edible Parts Of Plants, Prepared Or Preserved By Vinegar Or acetic acid.
HS Code 2002: Tomatoes Prepared Or Preserved Otherwise Than By Vinegar Or Acetic Acid.
HS Code 2003: Mushrooms And Truffles, Prepared Or Preserved Otherwise Than By Vinegar Or Acetic Acid.
HS Code 2004: Other Vegetables Prepared Or Preserved Otherwise Than By Vinegar Or Acetic Acid, Frozen.
HS Code 2005: Other Vegetables Prepared Or Preserved Otherwise Than By Vinegar Or Acetic Acid, Frozen.
HS Code 2006: Fruit, Nuts, Fruit-Pell And Other Parts Of Plants, Preserved By Sugar (Drained, Glace Or Crystallise
HS Code 2007: Jams, Fruits Jellies, Marmalades, Fruit Or Nut Puree And Fruit Or Nut Pastes, Being Cooked Preparati
HS Code 2008: Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included.
HS Code 2009: Fruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter.

The equivalent CPC Code (Rev. 1.1) is

xxxx:

No Code defined

The equivalent ISIC Code (Rev. 3.1) is

xxxx:	No Code defined
	Pas de Code

The equivalent NAICS Code (Rev. 2002) is

xxxx:

No Code Defined

Translation of the Code description

20:	Preparations of vegetables, fruit, nuts or other parts of plants

(2019-08-02)

Alternative Spellings (synonyms): Fruit, Preparation, Fruits, Nut, Ore, Plant

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