What is the HS code for canned vegetables?
Use it as a chapter cue, then verify the final choice against heading and subheading legal wording.
HS-2 · Chapter 20
HS chapter 20: Preparations of vegetables, fruit
Section III — Animal or vegetable fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes
Goods in this chapter include preparations of vegetables, fruits, nuts, and other plant parts, such as canned mushrooms or fruit jams. These products are typically processed for preservation or flavor enhancement, making them essential for food manufacturers and retailers.
To determine the correct HS-4 code, start by identifying the preservation method. For instance, if your product is canned tomatoes, you would look at heading 2002. If it’s a mix of vegetables preserved in vinegar, check 2001. Pay attention to the specific wording in the headings to avoid confusion with similar products.
Once you narrow down to an HS-4 code, further refine to HS-6 by examining the product's packaging and end-use. For example, if your product is a fruit puree, you would check 2007. Ensure you understand whether it contains added sugars or is a cooked preparation, as this can affect classification.
Review national digits for your destination country, as they may have specific requirements or additional codes. Consult with a customs broker for any rulings or clarifications needed to ensure compliance with local regulations.
Terms & reference phrasing
These are common trade terms used for this chapter. Use them as context, not as a substitute for legal wording.
HS-20 · vegetable preparations · fruit preserves · canned vegetables · fruit jams · mushroom products · vinegar preservation · sugar preservation · fruit juices · processed plant parts · food import codes · HS-4 classification · customs compliance · preserved fruits · vegetable mixtures · cooked fruit preparations · fruit purees · national tariff codes
Continue classification
Parent context
Nearby siblings
Related actions
Next best action
Pick one of these actions to move from reading to a defensible classification decision.
Related topics
Longer phrases that come up when you're comparing codes or talking to a broker.
- how to classify preserved vegetables for trade
- HS-20 codes for fruit and vegetable preparations
- importing fruit jams and jellies
- understanding vegetable preservation methods
- HS-4 codes for canned mushrooms
- guidelines for exporting fruit purees
- compliance for preserved plant products
- how to choose the right HS code for vegetables
Examples & common questions
Example products reflect typical trade descriptions. The questions below mirror practical doubts teams raise during filing.
Example products
- Canned mushrooms in vinegar (HS-2001)
- Diced tomatoes in sauce (HS-2002)
- Frozen mixed vegetable medley (HS-2004)
- Fruit jams with added sugar (HS-2007)
- Coconut water (HS-2009)
- Glazed nuts (HS-2006)
- Vegetable juices without added spirits (HS-2009)
- Fruit preserves without added sugar (HS-2008)
Common classification questions
How to classify fruit jams for export?
Confirm composition, processing stage, and end-use in your documents before mapping to country digits.
Are there specific codes for preserved mushrooms?
Use it as a chapter cue, then verify the final choice against heading and subheading legal wording.
What products fall under HS-20?
Use it as a chapter cue, then verify the final choice against heading and subheading legal wording.
How do I determine if my product is frozen or not?
Use it as a chapter cue, then verify the final choice against heading and subheading legal wording.
What is the difference between HS-2001 and HS-2002?
Use it as a chapter cue, then verify the final choice against heading and subheading legal wording.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What products are included in HS-20?
- HS-20 includes preparations of vegetables, fruits, nuts, and other plant parts, such as canned vegetables, jams, and fruit juices.
- How do I determine the correct HS-4 code?
- Identify the preservation method and product type. For example, check if it's preserved in vinegar or sugar to narrow down the correct code.
- What if my product doesn't fit neatly into one category?
- If your product has characteristics of multiple categories, consult the detailed notes in the HS code listings to find the most appropriate classification.
- Are there additional regulations for importing these products?
- Yes, check with your customs broker for any specific national regulations or additional codes that may apply to your products.
- Can I use the same HS code for different types of fruit preserves?
- Not necessarily. Different types of fruit preserves may have distinct HS codes based on ingredients and preservation methods, so ensure to review each product carefully.
All HS-4 headings in chapter 20 (9)
Each HS-4 links to a dedicated page with plain-English explanation, HS-6 subheadings, and FAQs. Use Browse to open the lookup in heading mode for that line.
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 other than by vinegar or acetic acid
2004
Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading no. 2006
2005
Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading no. 2006
2006
Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)
2007
Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, being cooked preparations; whether or not containing added sugar or other sweetening matter
2008
Fruit, nuts and other edible parts of plants; prepared or preserved in ways n.e.c., whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included
2009
Fruit or nut juices (including grape must and coconut water) and vegetable juices, unfermented, not containing added spirit, whether or not containing added sugar or other sweetening matter
Browse first heading (HS-4 2001)
Opens the lookup in heading browse for the first HS-4 block in this chapter (2001). Prefer the table above for a specific HS-4 page with full copy.
Before you file customs documents
Chapter pages on TradeTools are educational summaries, not legal classification determinations. Cross-check candidate codes with official notes, advance rulings where available, and your broker for high-value or borderline goods.
How we classify products explains what TradeTools does (and does not) automate.