20 Preparations of vegetables, fruit, nuts or other parts of plants
| Heading | Description | General |
|---|---|---|
| 2001 | Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid | — |
| 2002 | Tomatoes prepared or preserved otherwise than by vinegar or acetic acid | — |
| 2003 | Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid | — |
| 2004 | Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006 | — |
| 2005 | Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006 | — |
| 2006 | Vegetables, fruit, nuts, fruit-peel and other parts of plants preserved by sugar (drained, glacé or crystallized) | — |
| 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 | — |
| 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 | — |
| 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 | — |
Source: USITC HTS (2026 Basic Edition, frozen to the exam). Rates shown at heading level; duty rates are set on 8/10-digit subheadings. Not legal or classification advice.