About HS Code 2007
Heading 2007 specifically covers jams, fruit jellies, marmalades, fruit or nut purees, and fruit or nut pastes, provided they are *cooked preparations*. A critical aspect of this classification is that the presence or absence of added sugar or other sweetening matter does not affect its placement here. This heading precisely delineates its scope to these specific forms of processed fruits and nuts, distinguishing them from whole fruits (fresh, dried, frozen), fruits preserved by sugar (2006), or other general prepared fruits (2008). The defining characteristics are the product form (jam, jelly, marmalade, puree, paste) and the fact that it is a 'cooked preparation.' This classification is essential for trade compliance, as it dictates specific import duties, quotas, and food safety standards, which can vary based on fruit content, sugar levels, and processing methods. Historically, jams and jellies have been fundamental methods of preserving fruit, facilitating trade and extending the availability of seasonal produce. As a core component of Chapter 20, which focuses on ‘Preparations of vegetables, fruit, nuts or other parts of plants,’ Heading 2007 captures a significant segment of the processed food market, emphasizing value-added, cooked fruit and nut products.
Products Under This Code
Strawberry jam, apricot jelly, orange marmalade, apple butter, raspberry preserves, prune puree, mango puree, almond paste, cashew butter (unsweetened), peanut butter (smooth), hazelnut paste, fig jam, blackberry jelly, quince paste, peach preserves, blueberry jam, cherry marmalade, date paste, guava paste, pumpkin puree, chestnut puree, cranberry sauce (cooked), tomato paste (as a fruit puree), mixed berry jam
Real World Examples
A major supermarket chain in the USA imports large quantities of strawberry jam and orange marmalade from European suppliers in France and Spain, transported across the Atlantic to meet diverse consumer tastes. A Japanese food manufacturer imports bulk mango puree and guava paste from Southeast Asian countries like Thailand and Vietnam for use in desserts, beverages, and confectionery. A UK-based bakery imports almond paste and hazelnut paste from Italy for use in marzipan, pastries, and other confectionery applications. A Canadian food distributor imports various fruit jellies and preserves from the USA, leveraging established cross-border trucking routes for efficient supply.
Common Misclassification
Traders frequently misclassify products under 2007 by confusing them with 2008 (other prepared fruits) or even 0811/0812 (frozen/provisionally preserved fruits). The key for 2007 is the 'cooked preparation' resulting in a jam, jelly, marmalade, puree, or paste. If the fruit is merely preserved whole or in pieces (e.g., canned fruit cocktail in syrup), it belongs to 2008. If a fruit puree is raw (uncooked), its classification might differ, potentially falling into Chapter 8 or 2008, depending on further processing. Also, products like fruit spreads that don't meet the specific consistency or cooking requirements of jams/jellies can be challenging.
Subheadings 3
Industry
This code belongs to the Food & Beverages industry.
Trade Overview
Major importers of goods under HS 2007 include the USA, EU countries (Germany, UK, France), Japan, and Canada, driven by strong consumer demand for breakfast foods, baking ingredients, and confectionery. Key exporters are France, Italy, Spain, the USA, and various tropical fruit-producing nations (e.g., India, Thailand for purees). Tariffs can be influenced by sugar content and specific fruit types. Trade agreements often provide preferential access, but agricultural policies may also impose duties or quotas on certain fruit preparations, making precise classification crucial for market competitiveness.
Frequently Asked Questions
What is HS code 2007?
HS code 2007 is a 4-digit heading in the Harmonized System that covers: 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. Heading 2007 specifically covers jams, fruit jellies, marmalades, fruit or nut purees, and fruit or nut pastes, provided they are *cooked preparations*. A critical aspect of this classification is that the presence or absence of added sugar or other sweetening matter does not affect its placement here. This heading precisely delineates its scope to these specific forms of processed fruits and nuts, distinguishing them from whole fruits (fresh, dried, frozen), fruits preserved by sugar (2006), or other general prepared fruits (2008). The defining characteristics are the product form (jam, jelly, marmalade, puree, paste) and the fact that it is a 'cooked preparation.' This classification is essential for trade compliance, as it dictates specific import duties, quotas, and food safety standards, which can vary based on fruit content, sugar levels, and processing methods. Historically, jams and jellies have been fundamental methods of preserving fruit, facilitating trade and extending the availability of seasonal produce. As a core component of Chapter 20, which focuses on ‘Preparations of vegetables, fruit, nuts or other parts of plants,’ Heading 2007 captures a significant segment of the processed food market, emphasizing value-added, cooked fruit and nut products.
What products fall under HS code 2007?
Strawberry jam, apricot jelly, orange marmalade, apple butter, raspberry preserves, prune puree, mango puree, almond paste, cashew butter (unsweetened), peanut butter (smooth), hazelnut paste, fig jam, blackberry jelly, quince paste, peach preserves, blueberry jam, cherry marmalade, date paste, guava paste, pumpkin puree, chestnut puree, cranberry sauce (cooked), tomato paste (as a fruit puree), mixed berry jam
What are common misclassifications for HS code 2007?
Traders frequently misclassify products under 2007 by confusing them with 2008 (other prepared fruits) or even 0811/0812 (frozen/provisionally preserved fruits). The key for 2007 is the 'cooked preparation' resulting in a jam, jelly, marmalade, puree, or paste. If the fruit is merely preserved whole or in pieces (e.g., canned fruit cocktail in syrup), it belongs to 2008. If a fruit puree is raw (uncooked), its classification might differ, potentially falling into Chapter 8 or 2008, depending on further processing. Also, products like fruit spreads that don't meet the specific consistency or cooking requirements of jams/jellies can be challenging.
Which countries trade the most under HS code 2007?
Major importers of goods under HS 2007 include the USA, EU countries (Germany, UK, France), Japan, and Canada, driven by strong consumer demand for breakfast foods, baking ingredients, and confectionery. Key exporters are France, Italy, Spain, the USA, and various tropical fruit-producing nations (e.g., India, Thailand for purees). Tariffs can be influenced by sugar content and specific fruit types. Trade agreements often provide preferential access, but agricultural policies may also impose duties or quotas on certain fruit preparations, making precise classification crucial for market competitiveness.
How is HS code 2007 structured?
HS code 2007 is a 4-digit heading under Chapter 20 of the Harmonized System. The first 2 digits (20) identify the chapter, and digits 3-4 (07) specify the heading. This code contains multiple 6-digit subheadings for precise product classification.