Chapter
20
Preparations of vegetables, fruit, nuts or other parts of plants
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Headings in this chapter
2001Vegetables, fruit, nuts and other edible parts of plants; prepared or preserved by vinegar or acetic acid2002Tomatoes; prepared or preserved otherwise than by vinegar or acetic acid2003Mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid2004Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading no. 20062005Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading no. 20062006Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)2007Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, being cooked preparations; whether or not containing added sugar or other sweetening matter2008Fruit, nuts and other edible parts of plants; prepared or preserved in ways n.e.c., whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included2009Fruit or nut juices (including grape must and coconut water) and vegetable juices, unfermented, not containing added spirit, whether or not containing added sugar or other sweetening matter