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Chapter 20 Preparations of vegetables, fruit, nuts or other parts of plants

9 headings · 52 six-digit codes · World Customs Organization Harmonized System

HS code 20 preparations of vegetables, fruit and nuts cover plant foods that are pickled, frozen, cooked, sugared or pressed into juice. Use this page to see what each heading means and to pick the right code.

Headings 2001 to 2009 make up Chapter 20: 9 headings and 52 six-digit codes, each with the description customs authorities read it by. The widest is 2009 (Fruit or nut juices (including grape must and coconut water) and vegetable juices…). The chapter sits in Section IV, Prepared Foodstuffs; Beverages, Spirits, Tobacco, alongside 8 other chapters.

Headings in this chapter

2001Vegetables, fruit, nuts and other edible parts of plants; prepared or preserved by vinegar or acetic acid200110 to 200190e.g. 200110 — Vegetable preparations; cucumbers and gherkins, prepared or preserved by vinegar or acetic acid2002Tomatoes; prepared or preserved otherwise than by vinegar or acetic acid200210 to 200290e.g. 200210 — Vegetable preparations; tomatoes, whole or in pieces, prepared or preserved otherwise than by vinegar or acetic acid2003Mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid200310 to 200390e.g. 200310 — Vegetable preparations; mushrooms of the genus agaricus, prepared or preserved otherwise than by vinegar or acetic acid2004Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading no. 2006200410 to 200490e.g. 200410 — Vegetable preparations; potatoes, prepared or preserved otherwise than by vinegar or acetic acid, frozen2005Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading no. 2006200510 to 200599e.g. 200510 — Vegetable preparations; homogenised vegetables, prepared or preserved otherwise than by vinegar or acetic acid, not frozen2006Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)e.g. 200600 — Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)2007Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, being cooked preparations; whether or not containing added sugar or other sweetening matter200710 to 200799e.g. 200710 — Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes; homogenised, cooked preparations, whether or not containing added sugar or other sweetening matter2008Fruit, 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 included200811 to 200899e.g. 200811 — Nuts; ground-nuts, whether or not containing added sugar, other sweetening matter or spirit2009Fruit 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 matter200911 to 200990e.g. 200911 — Juice; orange, frozen, unfermented, (not containing added spirit), whether or not containing added sugar or other sweetening matter
Chapter 19All chaptersChapter 21

What HS code 20 preparations of vegetables cover

Customs files plant foods here once they have been prepared in some way. Think of pickles, canned tomatoes, frozen potatoes, olives, jam and bottled juice. Raw fresh produce is not in this chapter.

The chapter is part of the harmonized system, the shared code list that customs offices use. Some people search for it as HSN code 20. It is the same chapter.

Vinegar itself and drinks with spirit are not here. Check Chapter 22 for those. Other edible preparations, such as sauces and soups, are in Chapter 21.

Chapter 20 HS codes by heading, in plain words

Each heading groups goods by food type or by the way the food was kept. Open a heading page to see its full list of codes.

  • Pickled goods: vegetables, fruit and nuts kept in vinegar or acetic acid
  • Tomatoes kept by any other method
  • Mushrooms and truffles kept by any other method
  • Frozen vegetables, other than tomatoes and mushrooms
  • Vegetables that are not frozen, such as peas, beans, olives and sweetcorn
  • Plant foods kept in sugar: drained, glace or crystallised
  • Cooked jams, jellies, marmalades, fruit or nut puree and pastes
  • Fruit and nuts prepared in ways not named elsewhere
  • Fruit, nut and vegetable juices that are not fermented

How to choose the right Chapter 20 code

Start with how the food was kept. Vinegar sends it to the pickled heading. Sugar sends it to the sugar heading. Tomatoes and mushrooms have their own headings, so check those before the general ones.

Other vegetables are split by temperature. The frozen heading is for frozen goods. The next heading is for goods that are not frozen. Nothing else decides between the two.

Fruit and nuts that are only prepared, not cooked into jam or paste, usually go to the catch-all fruit and nut heading. Cooked jam, jelly and puree go to the jam heading.

Juices are split by fruit and by Brix value, which measures dissolved sugar. Orange juice that is not frozen uses 200912 when the Brix value is 20 or less, and 200919 when it is higher. Grape juice uses a cut-off of 30. If you are still unsure, try the HS code classifier.

What is the HS code for fruit juice, jam and frozen french fries?

These samples answer the most common product questions. The heading pages hold the rest of the codes.

  • Frozen potatoes, including frozen french fries: 200410
  • Potatoes that are not frozen: 200520
  • Tomatoes, whole or in pieces: 200210
  • Cucumbers and gherkins in vinegar: 200110
  • Olives: 200570
  • Sweetcorn: 200580
  • Ground-nuts: 200811
  • Frozen orange juice: 200911
  • Apple juice, Brix value up to 20: 200971
  • Homogenised cooked jam, jelly or marmalade: 200710

Who imports Chapter 20 products? Import and export data

EximDataX shows shipment-level import and export records from official customs sources. Coverage: 43 direct customs feeds plus 184 mirror-derived countries. Named buyers and named suppliers are available in 38 of the 43 direct markets. Most markets refresh weekly and some refresh daily. You can search by HS code to see who imports and exports a product, and book a free demo.

Pick the code for your product above, then open the import data and export data pages. You can also go straight to buyer data or supplier data.

Related

Other chapters in Section IV

Prepared Foodstuffs; Beverages, Spirits, Tobacco covers chapters 16–24.

These codes carry real shipments.

EximDataX shows the live import–export records filed under Chapter 20: named buyers, suppliers, quantities and values from official customs feeds.

See live data for Chapter 20
Straight answers

HS Chapter 20: common questions

What is HS code 20?

It is the customs chapter for foods made from vegetables, fruit and nuts that were prepared or preserved. Each heading groups them by food type or by method.

What is the HS code for fruit juice?

Fruit juice goes in the juice heading. You then pick the code by the fruit and by the Brix value, for example 200911 for frozen orange juice.

What is the HS code for frozen potatoes or french fries?

Use 200410 for frozen potatoes. Potatoes that are not frozen use 200520.

What is the difference between the frozen and not frozen vegetable headings?

Only the temperature. Frozen goods go in the first heading and goods that are not frozen go in the second. Both exclude vinegar-kept goods.

Which HS code covers jam and marmalade?

They sit in the jam heading, which is for cooked preparations. Open that heading page to see each code.

Where are vegetables preserved in vinegar classified?

The pickled heading covers them. Cucumbers and gherkins get their own code, and all other produce shares another.

How can I find importers and exporters of Chapter 20 products?

Look up the code for your product first. Then open the buyer data and supplier data pages, or book a free demo.

See what your buyers are buying.Then decide.

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