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

The 9 headings of chapter 20

• 2001: Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid (14 codes, General duty Free to 14%, some per unit)
• 2002: Tomatoes prepared or preserved otherwise than by vinegar or acetic acid (8 codes, General duty 11.6% to 12.5%)
• 2003: Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid (9 codes, General duty Free)
• 2004: Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006 (12 codes, General duty 3.2% to 11.2%)
• 2005: Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006 (59 codes, General duty Free to 14.9%)
• 2006: Vegetables, fruit, nuts, fruit-peel and other parts of plants preserved by sugar (drained, glacé or crystallized) (7 codes, General duty Free to 16%, some per unit)
• 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 (23 codes, General duty Free to 14%)
• 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 (89 codes, General duty Free to 131.8%, some per unit)
• 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 (64 codes, General duty Free, some per unit)

Where it sits in the schedule

Chapter 20 is in Section IV of the Harmonized System, prepared foods, beverages and tobacco (chapters 16 to 24). Rates are those printed in the 2026 HTS Revision 23; Chapter 99 duties (Section 232, Section 301, IEEPA) are charged on top and are not included.