Chapter 20

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

9 headings · 806 CN codes

• 2001 Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid 30 codes
• 2002 Tomatoes prepared or preserved otherwise than by vinegar or acetic acid 12 codes
• 2003 Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid 4 codes
• 2004 Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006 15 codes
• 2005 Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006 36 codes
• 2006 Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glacé or crystallised) 11 codes
• 2007 Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter 120 codes
• 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 309 codes
• 2009 Fruit 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 269 codes