About HS Code 2006
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.
Products Under This Code
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
Real World Examples
A confectionery manufacturer in France imports bulk quantities of glacé cherries and candied orange peel from Italy for use in traditional fruit cakes, panettone, and other pastries. A specialized bakery supplier in the USA imports crystallized ginger and candied pineapple from Thailand, often shipped in large containers across the Pacific for their diverse clientele. A high-end gourmet food store in Japan imports premium marrons glacés (sugared chestnuts) from France, valued for their artisanal quality and traditional preparation. A UK-based importer sources candied lemon slices and mixed fruit peel from Spain to supply bakeries and home bakers, especially during the festive season.
Common Misclassification
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.
Subheadings 1
Industry
This code belongs to the Food & Beverages industry.
Trade Overview
Major importers of goods under HS 2006 include Western European countries (France, UK, Germany), the USA, and Japan, driven by their confectionery, baking, and gourmet food industries. Key exporters are Italy (cherries, citrus peel), France (marrons glacés), Thailand (tropical candied fruits), and Spain. Tariffs can be influenced by sugar content and whether the products are classified as confectionery, sometimes leading to specific duties or quotas under agricultural policies. Trade agreements may offer preferential duties, but the unique nature of these products often places them under specific regulatory scrutiny regarding ingredients and labeling.
Frequently Asked Questions
What is HS code 2006?
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.
What products fall under HS code 2006?
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
What are common misclassifications for HS code 2006?
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.
Which countries trade the most under HS code 2006?
Major importers of goods under HS 2006 include Western European countries (France, UK, Germany), the USA, and Japan, driven by their confectionery, baking, and gourmet food industries. Key exporters are Italy (cherries, citrus peel), France (marrons glacés), Thailand (tropical candied fruits), and Spain. Tariffs can be influenced by sugar content and whether the products are classified as confectionery, sometimes leading to specific duties or quotas under agricultural policies. Trade agreements may offer preferential duties, but the unique nature of these products often places them under specific regulatory scrutiny regarding ingredients and labeling.
How is HS code 2006 structured?
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.