HSN Code for Chapter 20 - Preparations of vegetables, fruit, nuts or other parts of plants
2001
Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid
2002
Tomatoes, prepared or preserved otherwise than by vinegar or acetic acid
2003
Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid
2004
Vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen (excluding preserved by sugar, and tomatoes, mushrooms and truffles)
2005
Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen (excluding preserved by sugar, and tomatoes, mushrooms and truffles)
2006
Vegetables, fruit, nuts, fruit-peel and other edible parts of plants, preserved by sugar "drained, glacé or crystallised"
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
2008
Fruits, nuts and other edible parts of plants, prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit (excluding prepared or preserved with vinegar, preserved with sugar but not laid in syrup, and jams, fruit jellies, marmalades, fruit purée and pastes, obtained by cooking)
2009
Fruit juices, incl. grape must, and vegetable juices, unfermented, not containing added spirit, whether or not containing added sugar or other sweetening matter
