HS Code 20.06 – Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)

HS code 2006 is a 4-digit heading in the Harmonized System that covers: Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised). Heading 2006 is highly specific, covering vegetables, fruits, nuts, fruit-peel, and other parts of plants that have been preserved *by sugar*, resulting in products that are drained, glacé, or crystallized. This classification explicitly defines its scope by the preservation method, distinguishing these items from other processed fruits and vegetables. It excludes products where sugar is merely an added ingredient rather than the primary preserving agent creating a glacé or crystallized form. The boundaries are strict, focusing on traditional confectionery techniques where sugar saturates the plant material, drawing out moisture and creating a stable, often translucent product. Key examples include glacé cherries, candied orange peel, and crystallized ginger. This classification is vital for trade compliance as it impacts specific import duties, which can sometimes be higher for confectionery items or those with high sugar content, as well as specific labeling and food safety regulations. Historically, preserving fruits with sugar was one of the earliest methods to extend shelf-life, and these products maintain a niche in baking, confectionery, and gourmet markets. Within Chapter 20, this heading stands out for its unique preservation technique, highlighting the diverse ways plant products are transformed for consumption and trade.

Glacé cherries, candied orange peel, crystallized ginger, candied lemon slices, glacé pineapple pieces, sugared chestnuts (marrons glacés), candied angelica, candied figs, sugared cranberries, candied mixed fruit peel, glacé apricots, crystallized violets, candied pumpkin, candied kumquats, sugared almonds (not chocolate-coated), glacé pears, candied papayas, candied mango, candied dates, glacé kiwi slices, sugared walnuts, candied carrots, glacé plums, sugared rose petals

A common mistake is confusing products under 2006 with other fruit preparations containing sugar, such as jams (2007) or general prepared fruits with added sugar (2008). The key differentiator for 2006 is the specific *method* of preservation: 'preserved by sugar (drained, glacé or crystallised).' If the product is a puree or paste, it's likely 2007. If it's merely fruit in syrup or with added sugar but not glacé/crystallised, it's more likely 2008. Overlapping with 0813 (Dried fruits) can occur if a fruit is both dried and sugared; 2006 applies if the sugaring process results in a glacé or crystallized texture.

In 2025, the top exporters of HS code 2006 in UN Comtrade data were China ($332M, 32% of world exports), Thailand ($229M) and Cambodia (about $171M). World exports came to about $1.0B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

In 2025, the top importers of HS code 2006 in UN Comtrade data were China ($217M, 33% of world imports), Thailand ($39M) and the United States ($35M). World imports came to about $665M, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

HS code 2006 is a 4-digit heading under Chapter 20 of the Harmonized System. The first 2 digits (20) identify the chapter, and digits 3-4 (06) specify the heading. This code contains multiple 6-digit subheadings for precise product classification.