HS chapter
20Preparations of vegetables, fruit, nuts or other parts of plants.
Headings in this chapter. Select one to see its sub-codes, duties and rulings.
2001Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid2002Tomatoes prepared or preserved otherwise than by vinegar or acetic acid2003Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid2004Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 20062005Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 20062006Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glacé or crystallised)2007Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter2008Fruit, 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 included2009Fruit or nut juices (including grape must and coconut water) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter