HS-6 · Subheading
200600
Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)
Heading 2006 — Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)
Chapter 20: Preparations of vegetables, fruit
Plain-language overview
Use HS-6 200600 when importing or exporting vegetables, fruits, nuts, or other plant parts that have been preserved by sugar, such as candied ginger or glacé cherries. These products are typically found in specialty food markets or used in baking and confectionery.
This code specifically covers items that are drained, glace, or crystallised, distinguishing them from other preserved forms like those in vinegar or brine. For example, HS-6 200601 includes fruit preserved in syrup, which has different characteristics and uses.
When classifying your products, consider the preservation method. If your shipment consists of candied citrus peels or sweetened dried fruits, HS-6 200600 is likely the correct choice. In contrast, products that are merely dried without sugar would fall under a different classification.
Be mindful of packaging and labeling as well. Items like mixed fruit preserves or nut mixes that include sugar may also fit here, but ensure they meet the specific criteria of being preserved by sugar.
Keywords & topics
Short phrases that describe this HS-6 subheading when you're searching or filtering schedules.
sugar preserved fruits · glacé vegetables · candied nuts · crystallised plant parts · sweetened fruit · preserved vegetables · sugar preservation · cooking ingredients · baking supplies · specialty foods · fruit preserves · candy making · food classification · import export regulations
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Candied ginger pieces in bulk packaging
- Glacé cherries used for cake decoration
- Crystallised citrus peels sold in jars
- Sweetened dried apricots for baking
- Mixed fruit preserves with added sugar
- Sugar-coated nuts for confectionery
- Drained and sweetened fruit salad mixes
- Glazed fruit used in pastries
Common questions
How people often phrase their search when they're trying to classify goods like yours.
- What is HS code 200600 used for?
- How do I classify candied fruits?
- Are glacé cherries covered under HS-6 200600?
- What products fall under HS code 200600?
- How to determine if my product is sugar preserved?
- Can I use HS-6 200600 for mixed fruit preserves?
- What are the packaging requirements for sugar-preserved items?
- Is there a difference between HS-6 200600 and 200601?
Related topics
Longer phrases that come up when you're comparing codes or talking to a broker.
- How to classify sugar-preserved fruits for import
- Examples of products under HS code 200600
- Differences between crystallised and dried fruits
- What to include in a shipment of candied vegetables
- Guidelines for labeling sugar-preserved products
- Understanding HS-6 codes for specialty foods
- Requirements for importing glacé fruits
- Best practices for exporting preserved plant parts
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of products are classified under HS-6 200600?
- HS-6 200600 includes sugar-preserved vegetables, fruits, nuts, and other plant parts that are drained, glace, or crystallised, such as candied ginger and glacé cherries.
- How do I know if my product qualifies for this HS code?
- To qualify for HS-6 200600, your product must be preserved by sugar and meet the criteria of being drained, glace, or crystallised. Check your product's ingredients and preservation method.
- Can I use this code for mixed fruit preserves?
- Yes, as long as the mixed fruit preserves are sweetened and meet the criteria of being preserved by sugar, they can be classified under HS-6 200600.
- What is the difference between HS-6 200600 and HS-6 200601?
- HS-6 200600 covers sugar-preserved items like candied fruits, while HS-6 200601 includes fruits preserved in syrup, which is a different preservation method.
- Are there specific packaging requirements for these products?
- Yes, ensure that your packaging clearly indicates the sugar-preservation method and includes proper labeling for food safety and customs compliance.
- What should I do if I'm unsure about the classification?
- If you're unsure, consult with a customs broker or trade expert who can help you determine the correct HS code based on your product's characteristics.
- Can I import sugar-preserved products from any country?
- Importing sugar-preserved products depends on the regulations of your country and the exporting country. Always check for any import restrictions or tariffs.
- What are common uses for sugar-preserved fruits?
- Sugar-preserved fruits are commonly used in baking, confectionery, and as toppings for desserts, adding sweetness and flavor to various dishes.
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