HS Code for Apple juice concentrate

HS code 200979 specifically classifies apple juice concentrate. The defining characteristics for this classification are its origin from apples, its unfermented state, the absence of added spirit, and a Brix value exceeding 20. The Brix value is a measure of the soluble solids content, primarily sugars, and a value above 20 indicates that the juice has been concentrated, distinguishing it from single-strength juice. The phrase "whether or not containing added sugar or other sweetening matter" allows for variations in product formulation, accommodating both unsweetened and sweetened concentrates. This code is part of Chapter 20, which covers preparations of vegetables, fruit, nuts or other parts of plants.

Products Included

• Frozen apple juice concentrate
• Aseptic apple juice concentrate
• Clarified apple juice concentrate
• Cloudy apple juice concentrate
• Apple juice concentrate with added sugar
• Apple juice concentrate without added sugar
• Organic apple juice concentrate

Common Misclassification

A common point of confusion is with single-strength apple juice. HS code 200971 is designated for apple juice with a Brix value not exceeding 20, which is the key differentiator from concentrate. If the apple juice has undergone fermentation, transforming it into an alcoholic beverage like cider, it would be classified under codes such as 220600, not under fruit juice codes. Fresh apples, the raw material, are classified under 080810. Concentrates of other single fruits, even if they have a Brix value exceeding 20, would fall under different codes, such as 200989 for other fruit juices. It is crucial to verify the Brix value and the absence of fermentation and added spirit.

FAQ

What is the HS code for Apple juice concentrate?

The HS code for apple juice concentrate, characterized by a Brix value exceeding 20, being unfermented, and without added spirit, is 200979.

What does "Brix value exceeding 20" signify for apple juice concentrate?

A Brix value exceeding 20 indicates that the apple juice has been concentrated, meaning a significant portion of its water content has been removed, resulting in a higher concentration of soluble solids, primarily natural sugars.