HS Code for Candied fruit
Candied fruit is classified under HS code 2006.00. This code is part of Chapter 20, which covers preparations of vegetables, fruit, nuts, or other parts of plants. Specifically, heading 2006 is reserved for products that have been preserved by sugar, which includes processes such as draining, glazing, or crystallizing. The process involves replacing the water content of the fruit with a high-concentration sugar solution through osmosis. This method of preservation is distinct from simple drying or freezing. To fall under this code, the fruit must be fully impregnated with sugar to the point where it is preserved against decay. This classification applies to whole fruits, pieces of fruit, or fruit peels. The essential character of the product must remain that of a fruit or plant part; if the product is primarily sugar with only fruit flavoring, it would move to Chapter 17. Furthermore, if the candied fruit is coated in chocolate or cocoa, it is excluded from Chapter 20 and must be classified under Chapter 18.
Products Included
- Glacé cherries (maraschino style preserved in sugar)
- Crystallized ginger roots
- Candied citrus peels (orange, lemon, or citron)
- Drained or glacé pineapple chunks
- Sugar-preserved pumpkin or angelica
Common Misclassification
A frequent mistake is classifying candied fruit under HS code 0813, which covers dried fruit. The distinction lies in the preservation method; 0813 is for fruit where water is removed, whereas 2006.00 is for fruit where sugar is added as the preservative agent. Another common misclassification is HS code 1704.90, which covers sugar confectionery. While candied fruit is sweet, Chapter 20 specifically captures plant parts preserved by sugar. However, if the fruit is coated in chocolate, it must be classified under HS code 1806.90, as cocoa content triggers a move to Chapter 18.
FAQ
What is the HS code for candied fruit?
The HS code for candied fruit, including glacé and crystallized varieties, is 2006.00.
Does this code include chocolate-covered candied ginger?
No, chocolate-covered items are classified under Chapter 18 (1806.90) due to the cocoa content.
Industry
Frequently Asked Questions
What is the HS code for Candied fruit?
The HS code for Candied fruit is 200600 (Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)).
How do I classify Candied fruit for customs?
Candied fruit is classified under HS code 200600 — Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised). This is a 6-digit subheading level code.
Is the HS code for Candied fruit the same in all countries?
The base HS code 200600 for Candied fruit is internationally standardized for the first 6 digits across 200+ countries. Individual countries may add additional digits for national tariff lines and specific classifications.