HS Code Chapter: 20 | Harmonized System Code of Preparations of vegetables, fruit, nuts or other parts of plants

HS Code Section

Section Codes	Section Descriptions
Section IV	HS Codes List of (Chapter 16 - 24 ) - Section IV - Preparations of meat, of fish or of crustaceans, molluscs or other aquatic invertebrates

Chapter Codes	Chapter Descriptions	Export Data	Import Data
Chapter 20	Preparations of vegetables, fruit, nuts or other parts of plants	View Export Data	View Import Data

Heading Code	Heading Descriptions	Export Data	Import Data
2001	HS Codes of Vegetables, fruits, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid.	View Export Data	View Import Data
2002	HS Codes of Tomatoes prepared or preserved otherwise than by vinegar or acetic acid	View Export Data	View Import Data
2003	HS Codes of Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid	View Export Data	View Import Data
2004	HS Codes of Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006	View Export Data	View Import Data
2005	HS Codes of Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006	View Export Data	View Import Data
2007	HS Codes of 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	View Export Data	View Import Data
2008	HS Codes of 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	View Export Data	View Import Data
2009	HS Codes of Fruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter.	View Export Data	View Import Data