WCO Explanatory Notes reproduced for reference. © World Customs Organization. Verify against official WCO publication.
20.07 Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter. 2007.10 - Homogenised preparations - Other : 2007.99 - - Other Jams are made by boiling whole fruit or h i t pulp or certain vegetables (e,g., marrows, aubergines) or other roducts (e ., ginger, rose petals) with su ar in approxunately equal proportions. When coo they are oigmoderately firm consistency an contain pleces of the h t . P d Marmalades are a variety of jam generally prepared from citrus h i t . r Fruit 'ellies are prepared by boilin fruit juices expressed fiom raw or cooked h i t ) with sugar until t e product sets on cooling. ?hey are of irrn consistency, clear and fiee from pieces of fit. L Fruit or nut urCes are prepared by boiling sieved fruit ulp or powdered nuts with or without the addition o sugar, to a thickish consistency. Fruit pur es differ from jams in having a higher proportion of fixit and a smoother consistency. P l Fruit or nut astes (apple, quince, pear, apricot, almond, etc.) are evaporated purkes of a solid or almost soli$ consistency. Products of this headin which are normally prepared with sugar may be sweetened with synthetic agents (e.g., sor itol) instead of sugar. % This heading also includes homogenised preparations. The heading excludes : (a) Jellies and pastes in the form of sugar confectionery or chocolate confectionery (heading 17.04 or 18.06 respectively). (b) Table jellies prepared from gelatin, sugar and fiuit juice or artificial fruit essences (heading 21.06). -
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.