HS Code for Diced tomatoes

Diced tomatoes are classified under HS code 2002.10, which covers tomatoes prepared or preserved otherwise than by vinegar or acetic acid. Chapter 20 encompasses preparations of vegetables, fruit, nuts, or other parts of plants. Heading 2002 is specific to tomatoes. The subheading 2002.10 applies to tomatoes that are \"whole or in pieces.\" Since dicing involves cutting the tomato into pieces, it fits perfectly within this description. The preservation method is key; these products are typically preserved by heat treatment (canning) or other methods that do not involve vinegar. If the tomatoes were fresh or simply chilled, they would fall under Chapter 07. However, the process of dicing and subsequent preservation in juice or puree moves them into the \"prepared or preserved\" category of Chapter 20. This classification applies to both retail-sized cans and large industrial containers used for further food processing.

Products Included

• Canned diced tomatoes in tomato juice
• Peeled and diced tomatoes in tins
• Chopped tomatoes preserved by heat treatment
• Diced tomatoes in large aseptic bags for industrial use

Common Misclassification

Diced tomatoes are often confused with fresh tomatoes under HS code 0702.00. The distinction lies in the preservation; if they are canned or cooked, they belong in 2002. They are also sometimes misclassified as tomato sauce or ketchup under HS code 2103.20. However, 2103.20 is for highly processed sauces with added spices and thickeners, whereas 2002.10 is for tomatoes in their natural, albeit cut, state.

FAQ

What is the HS code for diced tomatoes?

The HS code for diced tomatoes that are prepared or preserved (usually canned) is 2002.10.

What if the diced tomatoes are preserved in vinegar?

If tomatoes are preserved in vinegar or acetic acid, they are classified under HS code 2001.90, which covers vegetables preserved by vinegar.