HS Code for Tomato puree

Tomato puree is classified under HS code 2002.90. This code is part of Chapter 20, which covers preparations of vegetables, fruit, nuts, or other parts of plants. Heading 2002 specifically addresses tomatoes prepared or preserved otherwise than by vinegar or acetic acid. The subheading 2002.90 is reserved for tomatoes that are not whole or in pieces. Since puree consists of tomatoes that have been cooked and strained to a thick consistency, removing seeds and skins, it fits this description perfectly. It is distinguished from fresh tomatoes (Chapter 07) by the fact that it has been processed (cooked or preserved). It is also distinguished from tomato sauce by the lack of significant added ingredients like spices, sugar, or vinegar which would characterize a finished sauce. The concentration of the tomato solids is a key factor, but the absence of complex seasoning is what keeps it in heading 2002 rather than 2103.

Products Included

• Concentrated tomato puree
• Tomato paste (unseasoned)
• Strained tomato pulp
• Tomato concentrate in airtight containers

Common Misclassification

Tomato puree is frequently misclassified under 2103.20, which is for tomato ketchup and other tomato sauces. The distinction lies in the ingredients: 2002.90 is for basic tomato preparations, whereas 2103.20 is for products that have been further prepared with spices, sugar, or other flavoring agents to be used as a condiment. Another error is using 0702.00, which is only for fresh or chilled tomatoes. Once the tomato is cooked or crushed into a puree, it must move to Chapter 20.

FAQ

What is the HS code for tomato puree?

The HS code for tomato puree (not whole or in pieces) is 2002.90.

Is tomato paste classified under the same code?

Yes, tomato paste is generally classified under 2002.90 as it is a concentrated form of tomatoes that are not whole or in pieces.