WCO Explanatory Notes reproduced for reference. © World Customs Organization. Verify against official WCO publication.
20.08 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. - Nuts, ground-nuts and other seeds, whether or not mixed together : 2008.19 2008.20 2008.30 2008.40 2008.50 2008.60 2008.70 2008.80 2008.91 2008.93 2008.97 2008.99 - - Other, including mixtures - Pineapples - Citrus fruit - Pears - Apricots - Cherries - Peaches, including nectarines - Strawberries - Other, including mixtures other than those of subheading 2008.19 : - - Palm hearts - - Cranberries (Vaccinium macrocarpon, Vaccinium oxycoccos, Vacciniurn vitis-idaea) - - Mixtures - - Other fruit, nuts and other edible parts of plants, whether whole, in pieces OT thereof, prepared or preserved otherwise than by any of the or in the preceding headings of this Chapter. It includes, inter alia : "r -roasted, oil-roasted or (I) Almonds, ground-nuts, areca (or betel) nuts and other nuts, fat-roasted, whether or not containing or coated with vegetable oi , salt, flavours, spices or other additives. (2) " Peanut butter ", consisting of a paste made by grinding roasted ground-nuts, whether or not containing added salt or oil. (3) Fruit (including fruit-peel and seeds) preserved in water, in syrup, in chemicals or in alcohol. (4) Fruit pulp, sterilised, whether or not cooked. b. (5) Whole h i t s , such as peaches (including nectarines apricots, orvges (whether or not peeled or with the stones or pips removed) crus ed .and sterilised, whether or not containing added water or sugar syrup but in a proportion insufficient to render them ready for direct consumption as beverages. When rendered ready for direct consurn tion as bevera es b addition of a sufficient quantity of water or of sugar syrup, these pro ucts fall in hea ing 2.02. r a (6) Cooked fruit. However, fruit cooked by steaming or boiling in water and fiozen remains in heading 08.1 1. (7) Sterns, roots and other edible arts of plants (e.g., inger, angelica, yams, sweet potatoes, hop shoots, vine leaves, hearts) conserve% in syrup or otherwise prepared or preserved. (8) Tamarind pods in sugar syrup. (9) Fruit, nuts, hit-peel and other edible parts of plants (other than vegetables), preserved by sugar and put up in syrup (e.g., rnarrons glac&s or ginger), whatever the packing. (10) Fruit preserved by osmotic dehydration. The expression " osmotic dehydration " refers to a process whereby ieces of fi-uit are subjected to prolon ed soaking in a concentrated sugar p so that muc of the water and the natural sugar o the fruit is replaced by sugar fkom r s y r u p . The h i t may subsequently be air-dried to further reduce the rno~sturecontent. f \ The products of this heading may be sweetened with s thetic sweetening agents (e.g., sorbitol) instead of sugar. Other substances (e.g., starch) may e added to the roducts of t h s heading, provided that they do not alter the essential character of fruit, nuts or o er edible parts of plants. I? The products of this heading are generally put up in cans, jars or airtight containers, or in casks, barrels or similar containers. The headin also excludes products consisting of a mixture of plants or parts of plants (including seeds or fruits) of different species or consisting of lants or parts of plants (including seeds or h i t s ) of a single or ! of different species mixed with other su stances such as one or more plant extracts, whlch are not consumed as such, but which are of a kind used for making herbal infusions or herbal " teas " (e.g., heading 08.13,09.09 or 21.06). The heading further excludes mixtures of lants arts of lants, seeds or h i t (whole, cut, crushed, ground or powdered) of species falling in di erent apters e.g., Chapters 7,9, 11, 12), not consumed as such, but of a kind used either directly for flavouring beverages or for preparing extracts for the manufacture of bewrages (Chapter 9 or heading 21.06). b d ? -
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.