PREPARATIONS OF VEGETABLES, FRUIT, NUTS OR OTHER PARTS OF PLANTS

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2001 Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid Buy report

2002 Tomatoes prepared or preserved otherwise than by vinegar or acetic acid Buy report

2003 Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid Buy report

2004 Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006 Buy report

2005 Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006 Buy report

2006 00 Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glacé or crystallised) Buy report

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 Buy report

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 Buy report

2009 Fruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter Buy report

  • 2009 90Mixtures of juicesBuy report
    • Of a Brix value exceeding 67
      • Other
    • Of a Brix value not exceeding 67
      • Mixtures of apple and pear juice
      • Other

HS code
finder

HS (Harmonized System) customs codes are mostly used to establish national tariff classifications of products and help produce global statistics.

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