Section IV · Prepared Foodstuffs; Beverages, Spirits, and Vinegar; Tobacco and Manufactured Tobacco Substitutes

Chapter 20

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

9 headings, 366 lines · 2026 HTS Revision 22

Headings of chapter 20

2001Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid15 linesHeading 2001: Open
Open heading 2001
2002Tomatoes prepared or preserved otherwise than by vinegar or acetic acid11 linesHeading 2002: Open
Open heading 2002
2003Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid12 linesHeading 2003: Open
Open heading 2003
2004Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 200616 linesHeading 2004: Open
Open heading 2004
2005Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 200675 linesHeading 2005: Open
Open heading 2005
2006Vegetables, fruit, nuts, fruit-peel and other parts of plants preserved by sugar (drained, glacé or crystallized)8 linesHeading 2006: Open
Open heading 2006
2007Jams, fruit jellies, marmalades, fruit or nut pureé and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or…27 linesHeading 2007: Open
Open heading 2007
2008Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening…112 linesHeading 2008: Open
Open heading 2008
2009Fruit or nut juices (including grape must and coconut water) and vegetable juices, unfermented and not containing added spirit, whether or…90 linesHeading 2009: Open
Open heading 2009