Chapter 20 · Section IV

20

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

Headings in this chapter 9

• 2001Vegetables, fruit, nuts and other edible parts of plants; prepared or preserved by vinegar or acetic acid
• 2002Tomatoes; prepared or preserved otherwise than by vinegar or acetic acid
• 2003Mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid
• 2004Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading no. 2006
• 2005Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading no. 2006
• 2006Vegetables, 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 matter
• 2008Fruit, 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
• 2009Fruit 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