Section IV: Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes; products, whether or not containing nicotine, intended for inhalation without combustion; other nicotine containing products intended for the intake of nicotine into the human body
Chapter 20: Preparations of vegetables, fruit, nuts or other parts of plants
9 headings and 184 8-digit codes, from the USITC schedule, Revision 20 (2026).
- 2001Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid14 codes
- 2002Tomatoes prepared or preserved otherwise than by vinegar or acetic acid3 codes
- 2003Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid3 codes
- 2004Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 20065 codes
- 2005Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 200635 codes
- 2006Vegetables, fruit, nuts, fruit-peel and other parts of plants preserved by sugar (drained, glacé or crystallized): Cherries7 codes
- 2007Jams, fruit jellies, marmalades, fruit or nut pureé and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter20 codes
- 2008Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included66 codes
- 2009Fruit or nut juices (including grape must and coconut water) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter31 codes