HTS Chapter 20: Preparations of vegetables, fruit, nuts or other parts of plants
HTS Chapter 20 covers Preparations of vegetables, fruit, nuts or other parts of plants. Browse 8 published headings, then narrow to the active product line that matches the goods.
2026 HTS Rev 19 Synced Rules verified Operational
Written to help non-specialists understand this page. Rates, dates, and legal facts come from the official records above and on the linked source.
HTS Chapter 20 generally covers edible vegetables, fruit, nuts, mushrooms, and other plant parts that have been prepared or preserved. Examples include products preserved with vinegar or acetic acid, prepared tomatoes, prepared mushrooms, frozen or nonfrozen prepared vegetables, cooked fruit spreads and purées, other prepared fruit or plant products, and unfermented fruit or vegetable juices without added spirit. The exact heading depends on the product’s ingredients, preservation method, physical form, and preparation.
The HTS is read hierarchically: a chapter is a broad product group, a heading provides a more specific four-digit category, a subheading adds detail at six digits, and the complete U.S. classification normally ends in a 10-digit code. Start with the product as imported, then compare the relevant heading and subheading descriptions, notes, exclusions, and statistical provisions. Classification can depend on details such as whether the product is frozen, preserved in vinegar, cooked, mixed with other ingredients, sweetened, concentrated, or packaged as a juice. If the wording is unclear or competing provisions seem possible, obtain a customs-broker or customs-classification specialist’s review.
What to check
- Confirm the product’s actual condition at import: ingredients, processing, cooking, preservation method, concentration, packaging, and whether it is frozen or liquid.
- Compare the material and preparation—not only the product’s marketing name or intended use—against the headings and subheadings in Chapter 20.
- Read the relevant Chapter 20 notes and the HTS exclusion language, including references that direct certain products to another chapter or heading.
- Check whether added sugar, vinegar or acetic acid, spirit, mixed ingredients, or other processing changes the applicable subheading.
- After selecting the base 10-digit HTS code, review current Chapter 99 measures and any applicable additional duties, exclusions, quota provisions, or entry requirements using official U.S. sources.
How to use this chapter
A chapter is the first classification level, not a duty rate. Choose the heading that describes the product, narrow by material, construction, use, or other legal distinctions, and verify the final line against the official HTS notes.
Heading list
| HTS code | Description | Linked 8-digit entries |
|---|---|---|
| 2001 | Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid: | 0 |
| 2002 | Tomatoes prepared or preserved otherwise than by vinegar or acetic acid: | 1 |
| 2003 | Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid: | 1 |
| 2004 | Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006: | 0 |
| 2005 | Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006: | 1 |
| 2007 | Jams, fruit jellies, marmalades, fruit or nut pureé and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter: | 0 |
| 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: | 3 |
| 2009 | Fruit or nut juices (including grape must and coconut water) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter: | 3 |
Linked measures
0 linked measure entries in the current snapshot.
Questions about HTS Chapter 20
What does HTS Chapter 20 cover?
HTS Chapter 20 covers Preparations of vegetables, fruit, nuts or other parts of plants. This page groups the chapter’s 4-digit headings; a shipment still needs the most specific active 8- or 10-digit line supported by the product facts.
Is HTS Chapter 20 a final product classification?
No. A chapter is a broad 2-digit category. Narrow it to the applicable heading and the most specific active statistical line before estimating duty or filing an entry.