HS Code for Frozen vegetables

HS code 2004.90 applies to frozen vegetable preparations and mixtures of vegetables that have been prepared or preserved by means other than vinegar or acetic acid. This code falls under Chapter 20, which covers preparations of vegetables, fruit, nuts, or other parts of plants. Unlike Chapter 07, which covers vegetables in their raw or simply blanched state, Chapter 20 is reserved for products that have undergone further processing, such as cooking, seasoning, or being part of a complex mixture. Subheading 2004.90 specifically excludes potatoes, which are classified under 2004.10. This classification is essential for frozen vegetable mixes that include sauces, have been battered, or have been pre-cooked before freezing. The \"prepared\" aspect is the defining characteristic; if a vegetable has been steamed or boiled beyond the point of simple blanching, or if it has been mixed with non-vegetable ingredients like butter or spices, it moves from Chapter 07 to Chapter 20.

Products Included

• Frozen mixed vegetables with seasoning or sauce
• Frozen battered or breaded vegetables (excluding potatoes)
• Frozen pre-cooked vegetable medleys
• Frozen prepared sweet corn or peas (not simply blanched)

Common Misclassification

The most frequent misclassification is using HS code 0710.90, which is for mixtures of vegetables that are simply frozen (raw or blanched). The distinction lies in the level of preparation. If the vegetables are just frozen without any additives or significant cooking, they belong in 0710. Another error is using 2004.10 for any frozen vegetable preparation; however, 2004.10 is strictly for potato-based products like frozen french fries or hash browns. 2004.90 is the residual category for all other prepared frozen vegetables.

FAQ

What is the HS code for frozen prepared vegetable mixes?

The HS code for frozen vegetable preparations (excluding potatoes) is 2004.90.

What is the difference between HS 0710 and HS 2004?

HS 0710 is for raw or blanched frozen vegetables. HS 2004 is for vegetables that have been further prepared, such as by cooking, seasoning, or adding sauces, before being frozen.