Chapter 20 covers preparations of vegetables, fruit, nuts or other parts of plants, including products preserved by vinegar or acetic acid, or preserved by other methods (such as canning, freezing, drying, etc.). This chapter does not include goods that have only undergone simple preservation (classified under Chapter 7 or Chapter 8), nor does it include miscellaneous edible preparations of Chapter 21. The key point is whether the goods have undergone further processing or preservation treatment. Heading 2002 covers tomatoes prepared or preserved by methods other than vinegar or acetic acid, including whole or sliced tomatoes, tomato puree, tomato paste (but tomato ketchup is classified under 2103), and tomato juice (classified under 2009). Tomato products under this heading are typically heat-treated, concentrated, or hermetically packaged to extend shelf life. First 2 digits 20: represents Chapter 20, i.e., preparations of vegetables, fruit, nuts or other parts of plants. Digits 3-4, 02: represents heading 2002, i.e., tomatoes prepared or preserved by methods other than vinegar or acetic acid. Digits 5-6: subheadings, 200210 represents whole or sliced tomatoes (including canned tomatoes), 200290 represents other (such as tomato puree, tomato paste, tomato concentrate, etc.). Therefore 200210 specifically refers to preserved tomatoes that remain in whole or sliced form. The goods are whole or sliced tomatoes, preserved by non-vinegar methods, not further processed into paste or juice, therefore classified under 200210 rather than 200290 (other tomato products) or 2009 (tomato juice). The difference from 2001 (vegetables preserved in vinegar) lies in the different preservation methods.

Product Name: The specific name of the declared goods, such as "canned whole peeled tomatoes," "canned diced tomatoes," etc., which must be consistent with the actual goods. Processing Method: Describe the preservation method, such as "canned," "heat-treated," "hermetically sealed and sterilized," etc., not vinegar-pickled. Ingredient Content: List the main ingredients and proportions, such as tomato, water, salt, citric acid, etc., noting whether sugar, vinegar, etc. are added. Packaging Specifications: Describe the packaging form and net weight, such as "tinplate can, 400g/can" or "plastic bag, 1kg/bag." Brand: Declare the brand name (if any); if no brand, fill in "none." Production Date: Fill in the specific production date or batch number for traceability. Shelf Life: Indicate the shelf life duration, such as "24 months." Product Name: Canned whole peeled tomatoes; Processing Method: Canned, hermetically sealed and sterilized; Ingredient Content: Tomato 90%, water 8%, salt 1%, citric acid 1%; Packaging Specifications: Tinplate can, 400g/can, 24 cans/carton; Brand: ABC; Production Date: 2025-01-15; Shelf Life: 24 months. Mistaking tomato paste (200290) for 200210; the two have different processing forms. Tomato products with added vinegar should be classified under 2001, not 2002. Tomato juice should be classified under 2009; misdeclaring it as 200210 will result in classification errors.

Core basis for classification: 1) The goods must be tomatoes and have undergone non-vinegar preservation treatment; 2) The form is whole or sliced, not crushed into puree or paste; 3) Preservation methods include canning, heat treatment, freezing, etc., but exclude vinegar pickling; 4) If other ingredients are added that change the essential character, consideration must be given to whether it still belongs to 2002. 200290 Other tomato products: 200290 covers tomato puree, tomato paste, tomato concentrate and other products that are not whole or sliced, while 200210 is limited to whole or sliced. 2001 Vegetables preserved in vinegar: 2001 covers vegetables preserved in vinegar or acetic acid; if tomatoes are pickled in vinegar, they should be classified under 2001 rather than 2002. 2009 Fruit and vegetable juices: 2009 covers tomato juice, i.e., tomato juice in liquid form, while 200210 is tomato pieces in solid form. 2103 Sauces and preparations therefor: 2103 includes tomato ketchup (tomato sauce), which typically has other seasonings added and is beyond the scope of 2002. Are the goods whole or sliced tomatoes? Is the preservation method non-vinegar? Have ingredients been added that change the essential character? Is the packaging hermetically sealed and intended for long-term preservation? Is it distinguished from tomato juice and tomato ketchup?

How do I check the tariff rate for 200210? You can check the latest tariff rates through the official website of the General Administration of Customs of China or the International Trade Single Window, and you may also refer to the Import and Export Tariff of the People's Republic of China. Tariff rates may change due to trade agreements, country of origin, and other factors; it is recommended to rely on the latest official publication. What is the main difference between 200210 and 200290? 200210 specifically refers to preserved whole or sliced tomatoes, such as canned whole peeled tomatoes; 200290 includes crushed or concentrated products such as tomato puree, tomato paste, and tomato concentrate. When declaring, accurate classification must be based on the actual form. Which code should canned tomatoes be classified under? If they are canned whole or sliced tomatoes, they should be classified under 200210; if they are canned tomato paste, they should be classified under 200290. Pay attention to the processing form and ingredients. Are tomato products with added salt and spices still classified under 200210? If the added salt and spices do not change the essential character of the tomatoes and the tomatoes remain whole or sliced, they are generally still classified under 200210. However, if a large amount of other ingredients is added to make it a sauce, it may be classified under 2103. Which code should frozen tomatoes be classified under? If frozen tomatoes have only undergone freezing treatment without further processing, they should be classified under Chapter 7 (0710); if they have been cooked or preserved, they may be classified under 2002. The specific classification depends on the processing method. What is the difference in classification between tomato juice and tomato paste? Tomato juice is classified under 2009 (fruit and vegetable juices), and tomato paste (not ketchup) is classified under 200290. The two have different processing forms and uses, and care must be taken to distinguish them when declaring. What are the considerations for filling in declaration elements during customs declaration? It is necessary to accurately fill in the product name, processing method, ingredient content, packaging specifications, etc., ensuring consistency with the actual goods. Pay special attention that the processing method must not be written as "vinegar-pickled," otherwise the classification will be incorrect. How do I determine whether a tomato product has been pickled in vinegar? Check whether the ingredient list contains vinegar or acetic acid. If it does and it is the main preservation method, classify under 2001; if it contains only a small amount of vinegar as a seasoning, it may still be classified under 2002. The determination should be based on the amount added and its function.