WCO Explanatory Notes reproduced for reference. © World Customs Organization. Verify against official WCO publication.
20.05 - Other vegetables repared or preserved otherwise than by vinegar or acetic acid, not frozen, other t an products of heading 20.06. 2005.10 2005.20 2005.40 2005.51 2005.59 2005.60 2005.70 2005.80 2005.99 - Homogenised vegetables - Potatoes - Peas (Pisum sativum) - Beans (vigna spp.,Phaseollcs spp.) : - - Beans, shelled - - Other - Asparagus - Olives - Sweet corn (Zea mays var. saccharata) - Other vegetables and mixtures of vegetables : - - Other The term " vegetables " in this Chapter. These roducts (other than of heading 20. 1, frozen ve etables heading 20.06) are classifie in the processes not provided for in Chapter 7 or 11. f the products referred to in Note 3 to this ared or preserved by vinegar or acetic acid .04 and ve etables preserved by sugar of they have een prepared or preserved by % Such products fall in the heading irrespective of the type of container in which they are put up (often in cans or other airtight containers). These products, whole, in pieces or crushed, may be preserved in water, in tomato sauce or with other ingredients ready for immediate consumption. They may also be homogenised or mixed together (salads). Examples of preparations which fall in the heading are : (1) Olives, rendered edible by special treatment with soda solution or prolonged maceration in brine. (Olives merely preserved rovisionally in brine remain classified in heading 07.11 see the Explanatory Note to that eading.) K (2) Sauerkraut, prepared by partial fermentation of shredded and salted cabbage. (3) Sweet corn, on the cob or in grains, carrots, peas, etc., pre-cooked or put up with butter or other sauce. (4) Products in the form of thin rectangular tablets made from potato flour, salt and small uantities of sodium glutamate, and artly dextrinised by successive humidification and Bessication. These products are inten ed for consumption as " chips " after deep fiymg for a few seconds. 'f The heading also excludes : (a) Crisp savoury food products of heading 19.05. @) Vegetable juices of heading 20.09. (c) Vegetable juices of an alcoholic strength by volume exceeding 0.5 % vol (Chapter 22).
1.- This Chapter does not cover : (a) Vegetables, fruit or nuts, prepared or preserved by the processes specified in Chapter 7, 8 or 11; (b) Vegetable fats and oils (Chapter 15); (c) Food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); (d) Bakers’ wares and other products of heading 19.05; or (e) Homogenised composite food preparations of heading 21.04. 2.- Headings 20.07 and 20.08 do not apply to fruit jellies, fruit pastes, sugar-coated almonds or the like in the form of sugar confectionery (heading 17.04) or chocolate confectionery (heading 18.06). 3.- Headings 20.01, 20.04 and 20.05 cover, as the case may be, only those products of Chapter 7 or of heading 11.05 or 11.06 (other than flour, meal and powder of the products of Chapter 8) which have been prepared or preserved by processes other than those referred to in Note 1 (a). 4.- Tomato juice the dry weight content of which is 7 % or more is to be classified in heading 20.02. 5.- For the purposes of heading 20.07, the expression “obtained by cooking” means obtained by heat treatment at atmospheric pressure or under reduced pressure to increase the viscosity of a product through reduction of water content or other means. 6.- For the purposes of heading 20.09, the expression “juices, unfermented and not containing added spirit” means juices of an alcoholic strength by volume (see Note 2 to Chapter 22) not exceeding 0.5 % vol. Subheading Notes. 1.- For the purposes of subheading 2005.10, the expression “homogenised vegetables” means preparations of vegetables, finely homogenised, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition no account is to be taken of small quantities of any ingredients which may have been added to the preparation for seasoning, preservation or other purposes. These preparations may contain a small quantity of visible pieces of vegetables. Subheading 2005.10 takes precedence over all other subheadings of heading 20.05. 2.- For the purposes of subheading 2007.10, the expression “homogenised preparations” means preparations of fruit, finely homogenised, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition no account is to be taken of small quantities of any ingredients which may have been added to the preparation for seasoning, preservation or other purposes. These preparations may contain a small quantity of visible pieces of fruit. Subheading 2007.10 takes precedence over all other subheadings of heading 20.07. 3.- For the purposes of subheadings 2009.12, 2009.21, 2009.31, 2009.41, 2009.61 and 2009.71, the expression “Brix value” means the direct reading of degrees Brix obtained from a Brix hydrometer or of refractive index expressed in terms of percentage sucrose content obtained from a refractometer, at a temperature of 20 C or corrected for 20 C if the reading is made at a different temperature.