Understanding HTS Chapter 20
HTS Chapter 20 covers vegetables, fruit, nuts and other edible plant parts after specified preparation or preservation. Classification normally begins with the principal ingredient, then considers the process used, added sugar or other ingredients and the form in which the food is presented. Fresh, chilled, frozen or simply dried produce may remain in Chapters 07 or 08, so the boundary between raw produce and a prepared food is especially important.
Classification factors to review
Principal plant ingredient
The type of vegetable, fruit, nut or plant part determines the first set of headings to compare.
Preparation method
Cooking, preserving, homogenizing, adding sugar or using vinegar can lead to different headings.
Presentation and composition
Juices, purees, jams, mixtures and solid preparations are classified separately, with composition sometimes controlling the tariff line.
