- Section 04
-
Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes
- 20
-
- 01
-
Vegetables,fruit,nuts,and other edible parts of plants preserved by vinegar or acetic...
- 02
-
Tomatoes prepared or preserved otherwise than by vinegar or acetic acid
- 03
-
Mushrooms and truffles, preserved other than by vinegar or acetic acid
- 04
-
Other vegetables prepared or preserved otherwise than by vinegar or acetic acid,not fr..
- 05
-
Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not ...
- 06
-
Vegetables,Fruit,nuts,fruit-peel and other parts of plants,preserved by sugar(drained,..
- 07
-
Jams,fruitjellies,marmalades,fruit or nut puree and fruit or nut pastes,being obtained..
- 08
-
Fruit, nuts and other parts of plants, otherwise prepared or preserved,whether or not ..
- 09
-
Fruit(including grape must)and vegetable juices,unperfumed and not containing added sp..
Section notes
- SECTION IV
NOTE
1. In this Section the term "pellets" means products
which have been agglomerated either directly by
compression or by the adddition of a binder in a
proportion not exceeding 5% by weight.
Chapter notes
- Chapter 20 - NOTES
1. This chapter does not cover:
(a) Vegetables, fruit or nuts, prepared or preserved by
the processes specified in Chapters 7, 8 or 11;
(b) Food preparations containing more than 10% by weight
of sausage, meat, meat offal, blood, fish or
crustaceans, molluscs or other aquatic invertebrates, or
any combination thereof
(Chapter 16); or
(c) Homogenised composite food preparations of heading
No. 21.04.
2. Headings Nos. 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 No.
17.04) or chocolate
confectionery (heading No. 18.06).
3. Headings Nos. 20.01, 20.04 and 20.05 cover, as the
case may be, only those products of Chapter 7 or
of heading No. 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 No. 20.02.
5. For the purposes of heading No. 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 No. 20.09, the
expression "juices, unfermented and not containing added
spirit" mean 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 No.20.05.10, the
expression "homogenised vegetables" means
preparations of vegetables, finely homogenised, put up for
retail sale as infant food 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 No 20.05.10 takes precedence over all other subheadings of
heading No. 20.05
2. For the purposes of subheading No. 20.07.10, the
expression "homogenised preparations" means
preparations of fruit, finely homogenised, put up for
retail sale as infant food
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
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 oC or
corrected for 20 oC if the reading is made at a different
temperature."