HS Code 20: Preparations of vegetables, fruit, nuts or other parts of plants

Q: Is HS code 20 the same in every country?

Yes — HS code 20 is part of the WCO Harmonized System and is the same in every WCO member country at the 6-digit level. Beyond 6 digits, each country extends the code under its own system (e.g. HTSUS in the US, CN/TARIC in the EU, HSK in Korea, CCCHS in China) for national tariff rates and trade statistics. To see how a specific country classifies this code, select a country.

Q: Which WCO edition does HS code 20 belong to, and has it been reclassified?

The Harmonized System is maintained by the World Customs Organization (WCO) and revised approximately every five years. The current edition is HS 2022, which replaced HS 2017 on 1 January 2022. Codes are added, merged, or split between editions to reflect new products and trade patterns, so a code valid in one edition may not exist or may mean something different in another.

Q: How do I find the correct country-specific version of HS code 20?

Beyond the international 6-digit level, each country adds its own digits — the US extends to 10 digits (HTSUS), the EU to 8 or 10 (CN/TARIC), China to 13 (CCCHS), Korea to 10 (HSK), Japan to 9, and so on. To find the full code used by a specific country, select a country in TradeInt's HS Code Tool and search for 20.

What is HS Code 20

HS Code 20 covers Preparations of vegetables, fruit, nuts or other parts of plants. It is one of the 96 chapters of the WCO Harmonized System, sitting in Section IV (Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes). The two digits "20" are the chapter level — every 4-digit heading and 6-digit subheading starting with "20" belongs here.

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What does HS Code 20 Preparations of vegetables, fruit, nuts or other parts of plants Cover?

Section IV

Chapters (16-24) Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes

Chapter 20

Preparations of vegetables, fruit, nuts or other parts of plants

HS Code 2001

Vegetables, fruit, nuts and other edible parts of plants; prepared or preserved by vinegar or acetic acid

HS Code 2002

Tomatoes; prepared or preserved otherwise than by vinegar or acetic acid

HS Code 2003

Mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid

HS Code 2004

Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading no. 2006

HS Code 2005

Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading no. 2006

HS Code 2006

Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)

HS Code 2007

Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, being cooked preparations; whether or not containing added sugar or other sweetening matter

HS Code 2008

Fruit, nuts and other edible parts of plants; prepared or preserved in ways n.e.c., whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included

HS Code 2009

Fruit or nut juices (including grape must and coconut water) and vegetable juices, unfermented, not containing added spirit, whether or not containing added sugar or other sweetening matter

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What HS Codes for Prepared Vegetables and Fruit Do Not Cover

Chapter 20 covers vegetables, fruit, nuts, and other plant parts prepared or preserved otherwise than by vinegar/acetic acid or freezing. Goods frequently misclassified here but that belong elsewhere include:

Fresh, chilled, or frozen vegetables and fruit (unprepared)

Chapters 07, 08

Fruit-based candies and sugar confectionery

heading 1704

Tomato ketchup and sauces

heading 2103

Soups and broths with vegetable base

heading 2104

This list highlights common classification errors only — it is not exhaustive. For binding classification, work with a licensed customs broker or qualified trade compliance professional.

Related HS Codes under Prepared Vegetables and Fruit HS 20

HS Code 2001

Vegetables, fruit, nuts and other edible parts of plants; prepared or preserved by vinegar or acetic acid

HS Code 2002

Tomatoes; prepared or preserved otherwise than by vinegar or acetic acid

HS Code 2003

Mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid

HS Code 2004

Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading no. 2006

HS Code 2005

Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading no. 2006

HS Code 2006

Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)

HS Code 2007

Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, being cooked preparations; whether or not containing added sugar or other sweetening matter

HS Code 2008

Fruit, nuts and other edible parts of plants; prepared or preserved in ways n.e.c., whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included

HS Code 2009

Fruit or nut juices (including grape must and coconut water) and vegetable juices, unfermented, not containing added spirit, whether or not containing added sugar or other sweetening matter

HS Code 200110

Vegetable preparations; cucumbers and gherkins, prepared or preserved by vinegar or acetic acid

Frequently Asked Questions

What is HS code 20?

HS code 20 covers Preparations of vegetables, fruit, nuts or other parts of plants, one of the chapter 20 of the World Customs Organization (WCO) Harmonized System. It is the broadest level of HS classification, grouping all products of this type before they are narrowed down by more specific 4-digit headings and 6-digit subheadings.

Is HS code 20 the same in every country?

Which WCO edition does HS code 20 belong to, and has it been reclassified?

How do I find the correct country-specific version of HS code 20?