Chapter 20: Preparations of vegetables, fruit, nuts or other parts of plants
Section IV, Prepared Foodstuffs; Beverages, Spirits, and Vinegar; Tobacco and Manufactured Tobacco Substitutes. 9 headings and 184 rate lines in HTS Revision 20 (2026).
- 2001 Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid (14 lines)
- 2002 Tomatoes prepared or preserved otherwise than by vinegar or acetic acid (3 lines)
- 2003 Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid (3 lines)
- 2004 Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006 (5 lines)
- 2005 Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006 (35 lines)
- 2006 Vegetables, fruit, nuts, fruit-peel and other parts of plants preserved by sugar (drained, glacé or crystallized) (7 lines)
- 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 (20 lines)
- 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 (66 lines)
- 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 (31 lines)
Built September 29, 2026 from HTS Revision 20 (2026) (USITC release 2026HTSRev20, published September 23, 2026, current since September 28, 2026). The schedule changes often; USITC's own site always has the current text.