HS Code for Sour cherries

Sour cherries (Prunus cerasus) are classified under HS code 0809.21. Chapter 8 of the Harmonized System is dedicated to edible fruit and nuts. Heading 0809 specifically covers stone fruit, including apricots, cherries, peaches, plums, and sloes. Within this heading, the HS nomenclature distinguishes between sour cherries (0809.21) and other cherries (0809.29), which primarily includes sweet cherries like Prunus avium. This distinction is based on the botanical variety of the fruit. To be classified under 0809.21, the cherries must be fresh. If the cherries have been processed—for example, by freezing, drying, or provisional preservation—they are classified under different headings within Chapter 8. The classification process follows GRI 1, which prioritizes the heading description. Accurate classification is crucial because sour cherries are often used for industrial food processing, such as in the production of jams, juices, and baked goods, and may be subject to different trade policies, seasonal tariffs, and phytosanitary certificates than sweet cherries intended for direct fresh consumption.

Products Included

• Fresh Morello cherries
• Fresh Montmorency cherries
• Fresh Amarelle cherries
• Fresh tart cherries (Prunus cerasus)

Common Misclassification

The most common misclassification is using 0809.29, which is reserved for sweet cherries. Another error involves cherries that are not fresh; frozen cherries are classified under 0811.90, and cherries provisionally preserved (e.g., in sulfur dioxide gas) fall under 0812.10. Additionally, cherries prepared or preserved with added sugar or alcohol are classified in Chapter 20 under heading 2008.

FAQ

What is the HS code for sour cherries?

The HS code for fresh sour cherries (Prunus cerasus) is 0809.21.

How do I distinguish between 0809.21 and 0809.29?

Code 0809.21 is specifically for the botanical species Prunus cerasus (sour/tart cherries), while 0809.29 is for all other fresh cherries, including sweet varieties like Bing or Rainier.