Chapter 20 covers preparations of vegetables, fruit, nuts or other parts of plants, including those prepared with vinegar or acetic acid, those prepared by non-vinegar methods, frozen, provisionally preserved, etc. Products of this chapter are generally deeply processed, such as cooked, pickled, candied, etc., and have gone beyond simple preservation or primary processing. The core is that through processing the products have the characteristics of being directly edible or further cookable, but it does not include primary agricultural products that have only been simply frozen or dried. Heading 2003 specifically covers mushrooms and truffles prepared or preserved by methods other than vinegar or acetic acid. Its scope includes all edible fungus products processed by non-vinegar methods, such as brine preservation, oil immersion, fermentation, preservation after cooking, etc. However, it does not include mushrooms prepared with vinegar or acetic acid (classified under 2001), frozen mushrooms (classified under 0710), provisionally preserved mushrooms (classified under 0711), or dried mushrooms (classified under 0712). Products under this heading generally have the characteristics of being directly edible or edible after simple heating. First 2 digits 20: represents Chapter 20, namely preparations of vegetables, fruit, nuts or other parts of plants. Digits 3-4 03: represents heading 2003, specifically mushrooms and truffles prepared or preserved by methods other than vinegar or acetic acid. Digits 5-6 90: represents subheading 200390, namely other fungus preparations, which is a residual subheading used to cover all other mushroom and fungus preparations besides 200310 (mushrooms of the genus Agaricus) and 200320 (truffles). Therefore, 200390 covers all non-vinegar mushroom products other than mushrooms of the genus Agaricus and truffles, such as canned goods, pickled products, seasonings, etc. made from shiitake mushrooms, wood ear mushrooms, enoki mushrooms, oyster mushrooms, king oyster mushrooms, etc. This commodity is classified under 200390 because it is a food made with mushrooms as the main raw material and processed by non-vinegar methods (such as brine preservation, oil immersion, cooking, seasoning, etc.). It is different from 2001 (vinegar-prepared mushrooms), and also different from 0710 (frozen mushrooms), 0711 (provisionally preserved mushrooms), and 0712 (dried mushrooms), because the products corresponding to these codes are less processed or processed in different ways. 200390 specifically refers to other fungus preparations that have been deeply processed and are usually directly edible.
Chapter
Chapter 20 covers preparations of vegetables, fruit, nuts or other parts of plants, including those prepared with vinegar or acetic acid, those prepared by non-vinegar methods, frozen, provisionally preserved, etc. Products of this chapter are generally deeply processed, such as cooked, pickled, candied, etc., and have gone beyond simple preservation or primary processing. The core is that through processing the products have the characteristics of being directly edible or further cookable, but it does not include primary agricultural products that have only been simply frozen or dried.
Heading
Heading 2003 specifically covers mushrooms and truffles prepared or preserved by methods other than vinegar or acetic acid. Its scope includes all edible fungus products processed by non-vinegar methods, such as brine preservation, oil immersion, fermentation, preservation after cooking, etc. However, it does not include mushrooms prepared with vinegar or acetic acid (classified under 2001), frozen mushrooms (classified under 0710), provisionally preserved mushrooms (classified under 0711), or dried mushrooms (classified under 0712). Products under this heading generally have the characteristics of being directly edible or edible after simple heating.
Digit Breakdown
First 2 digits 20: represents Chapter 20, namely preparations of vegetables, fruit, nuts or other parts of plants. Digits 3-4 03: represents heading 2003, specifically mushrooms and truffles prepared or preserved by methods other than vinegar or acetic acid. Digits 5-6 90: represents subheading 200390, namely other fungus preparations, which is a residual subheading used to cover all other mushroom and fungus preparations besides 200310 (mushrooms of the genus Agaricus) and 200320 (truffles). Therefore, 200390 covers all non-vinegar mushroom products other than mushrooms of the genus Agaricus and truffles, such as canned goods, pickled products, seasonings, etc. made from shiitake mushrooms, wood ear mushrooms, enoki mushrooms, oyster mushrooms, king oyster mushrooms, etc.
Classification Basis
This commodity is classified under 200390 because it is a food made with mushrooms as the main raw material and processed by non-vinegar methods (such as brine preservation, oil immersion, cooking, seasoning, etc.). It is different from 2001 (vinegar-prepared mushrooms), and also different from 0710 (frozen mushrooms), 0711 (provisionally preserved mushrooms), and 0712 (dried mushrooms), because the products corresponding to these codes are less processed or processed in different ways. 200390 specifically refers to other fungus preparations that have been deeply processed and are usually directly edible.
📝 Declaration Elements
Product name: The specific name of the declared commodity, which should accurately reflect the true attributes of the commodity, such as "canned shiitake mushrooms", "porcini mushrooms in oil", etc. Processing method: Detailed description of the mushroom processing technology, such as "brine preservation", "oil immersion", "seasoned after cooking", "fermentation", etc., which must be consistent with the classification requirements of 200390. Ingredient content: List the main ingredients and percentages, including mushroom type, content, and added oil, salt, seasonings, etc. Packaging specifications: Explain the packaging form and specifications of the commodity, such as "canned, net weight 500g/can", "vacuum bag, 200g/bag", etc. Brand: The brand name of the declared commodity; if there is no brand, fill in "no brand". Production date: The production date or batch number of the commodity, used for traceability and shelf-life management. Shelf life: The shelf life or best-before date of the commodity, usually in months. Product name: Porcini mushrooms in oil; Processing method: Porcini mushrooms cleaned, sliced, fried, then immersed in olive oil, with salt and spices added; Ingredient content: Porcini mushrooms 70%, olive oil 25%, salt 3%, spices 2%; Packaging specifications: Glass bottle, net weight 200g/bottle, 24 bottles/carton; Brand: Mountain Delicacy Brand; Production date: 2025-03-15; Shelf life: 24 months. Misclassifying non-vinegar mushrooms under 2001 (vinegar-prepared), resulting in differences in tax rates and regulatory conditions. Failure to distinguish mushroom types, confusing mushrooms of the genus Agaricus (200310) with other fungi (200390). Ignoring the processing method, incorrectly classifying merely frozen or dried mushrooms under 200390.
Product name
The specific name of the declared commodity, which should accurately reflect the true attributes of the commodity, such as "canned shiitake mushrooms", "porcini mushrooms in oil", etc.
⚠️ Declaring only as "mushroom products", which is too general and fails to specify the specific fungus species and processing method.
Processing method
Detailed description of the mushroom processing technology, such as "brine preservation", "oil immersion", "seasoned after cooking", "fermentation", etc., which must be consistent with the classification requirements of 200390.
⚠️ Incorrectly declaring as "vinegar-pickled" or "frozen", resulting in incorrect classification.
Ingredient content
List the main ingredients and percentages, including mushroom type, content, and added oil, salt, seasonings, etc.
⚠️ Failure to indicate mushroom content, or failure to state whether other main ingredients such as meat, vegetables, etc. are contained.
Packaging specifications
Explain the packaging form and specifications of the commodity, such as "canned, net weight 500g/can", "vacuum bag, 200g/bag", etc.
⚠️ Writing only "carton", without specifying inner packaging and net weight.
Brand
The brand name of the declared commodity; if there is no brand, fill in "no brand".
⚠️ Brand inconsistent with the actual product, or failure to declare the brand.
Production date
The production date or batch number of the commodity, used for traceability and shelf-life management.
⚠️ Not provided or format not standardized.
Shelf life
The shelf life or best-before date of the commodity, usually in months.
⚠️ Not declared or inconsistent with the label.
Example： Product name: Porcini mushrooms in oil; Processing method: Porcini mushrooms cleaned, sliced, fried, then immersed in olive oil, with salt and spices added; Ingredient content: Porcini mushrooms 70%, olive oil 25%, salt 3%, spices 2%; Packaging specifications: Glass bottle, net weight 200g/bottle, 24 bottles/carton; Brand: Mountain Delicacy Brand; Production date: 2025-03-15; Shelf life: 24 months.
Common Mistakes：
Misclassifying non-vinegar mushrooms under 2001 (vinegar-prepared), resulting in differences in tax rates and regulatory conditions.
Failure to distinguish mushroom types, confusing mushrooms of the genus Agaricus (200310) with other fungi (200390).
Ignoring the processing method, incorrectly classifying merely frozen or dried mushrooms under 200390.
🎯 Classification Logic
The core criteria for classification are the processing method and fungus species. First, it must be prepared or preserved by methods other than vinegar or acetic acid; otherwise it is classified under 2001. Second, the product must go beyond the simple processing scope of 0710 (frozen), 0711 (provisionally preserved), and 0712 (dried), usually having undergone deep processing such as cooking, frying, seasoning, etc., and is usually directly edible. Finally, determine the subheading according to fungus species: mushrooms of the genus Agaricus are classified under 200310, truffles under 200320, and all other fungi under 200390. Therefore, for mushroom products that are not of the genus Agaricus and not truffles, as long as they meet the conditions of non-vinegar deep processing, they are classified under 200390. 2001 Vinegar-prepared mushrooms: 2001 covers mushrooms prepared with vinegar or acetic acid, while 200390 covers preparation by non-vinegar methods. The core difference lies in whether vinegar or acetic acid is used as the main preservation method in processing. 200310 Preparations of mushrooms of the genus Agaricus: 200310 specifically refers to non-vinegar preparations of mushrooms of the genus Agaricus (such as Agaricus bisporus), while 200390 covers other fungi. If the product is of the genus Agaricus, it should be classified under 200310, not 200390. 200320 Truffle preparations: 200320 specifically refers to non-vinegar preparations of truffles, while 200390 covers other fungi. Truffle products should be classified under 200320. 0710 Frozen mushrooms: 0710 covers frozen vegetables, including frozen mushrooms, which is primary processing, while 200390 covers deeply processed products, usually cooked or seasoned. 0711 Provisionally preserved mushrooms: 0711 covers provisionally preserved mushrooms (such as in brine or sulfur dioxide water), but only applies to provisional preservation unsuitable for direct consumption, while 200390 covers products that have undergone final processing and are directly edible. Is vinegar or acetic acid used in processing? If yes, classify under 2001. Is the product mushrooms of the genus Agaricus? If yes, classify under 200310. Is the product truffles? If yes, classify under 200320. Is the product only frozen, dried, or provisionally preserved? If yes, classify under Chapter 7. Has the product undergone deep processing (such as cooking, frying, seasoning) and is it directly edible?
Basis
The core criteria for classification are the processing method and fungus species. First, it must be prepared or preserved by methods other than vinegar or acetic acid; otherwise it is classified under 2001. Second, the product must go beyond the simple processing scope of 0710 (frozen), 0711 (provisionally preserved), and 0712 (dried), usually having undergone deep processing such as cooking, frying, seasoning, etc., and is usually directly edible. Finally, determine the subheading according to fungus species: mushrooms of the genus Agaricus are classified under 200310, truffles under 200320, and all other fungi under 200390. Therefore, for mushroom products that are not of the genus Agaricus and not truffles, as long as they meet the conditions of non-vinegar deep processing, they are classified under 200390.
Confused Codes：
2001 - Vinegar-prepared mushrooms
2001 covers mushrooms prepared with vinegar or acetic acid, while 200390 covers preparation by non-vinegar methods. The core difference lies in whether vinegar or acetic acid is used as the main preservation method in processing.
200310 - Preparations of mushrooms of the genus Agaricus
200310 specifically refers to non-vinegar preparations of mushrooms of the genus Agaricus (such as Agaricus bisporus), while 200390 covers other fungi. If the product is of the genus Agaricus, it should be classified under 200310, not 200390.
200320 - Truffle preparations
200320 specifically refers to non-vinegar preparations of truffles, while 200390 covers other fungi. Truffle products should be classified under 200320.
0710 - Frozen mushrooms
0710 covers frozen vegetables, including frozen mushrooms, which is primary processing, while 200390 covers deeply processed products, usually cooked or seasoned.
0711 - Provisionally preserved mushrooms
0711 covers provisionally preserved mushrooms (such as in brine or sulfur dioxide water), but only applies to provisional preservation unsuitable for direct consumption, while 200390 covers products that have undergone final processing and are directly edible.
Self-Check：
✓ Is vinegar or acetic acid used in processing? If yes, classify under 2001.
✓ Is the product mushrooms of the genus Agaricus? If yes, classify under 200310.
✓ Is the product truffles? If yes, classify under 200320.
✓ Is the product only frozen, dried, or provisionally preserved? If yes, classify under Chapter 7.
✓ Has the product undergone deep processing (such as cooking, frying, seasoning) and is it directly edible?
❓ FAQ
How to determine whether a mushroom product is classified under 200390 or 2001? The key is whether vinegar or acetic acid is used as the main preservation method in processing. If vinegar or acetic acid is used for pickling, it is classified under 2001; if other methods such as brine, oil, or seasoning sauce are used, it is classified under 2003. Note that even if the product contains a small amount of vinegar as seasoning, if the main preservation method is not vinegar, it may still be classified under 2003. What is the difference between 200390 and 200310? 200310 applies only to non-vinegar preparations of mushrooms of the genus Agaricus (such as Agaricus bisporus, Tricholoma matsutake, etc.); 200390 is a residual subheading that applies to all other fungus preparations except those of the genus Agaricus and truffles, such as shiitake mushrooms, wood ear mushrooms, enoki mushrooms, oyster mushrooms, etc. Therefore, first determine whether the fungus species belongs to the genus Agaricus. Which code should dried mushrooms be classified under? Dried mushrooms are classified under 0712, as dried vegetables. If dried mushrooms have undergone further processing (such as seasoning or oil immersion), they may be classified under 2003. However, mushrooms that have only been dried do not belong to Chapter 20. Should frozen mushroom products be classified under 200390? If frozen mushrooms have only been frozen and not deeply processed, they should be classified under 0710. If frozen mushrooms have undergone deep processing such as cooking or seasoning and are non-vinegar prepared, they may be classified under 2003. However, note that freezing itself is not the determining factor for classification under 2003. Where are provisionally preserved mushrooms (such as brine mushrooms) classified? Provisionally preserved mushrooms (such as those preserved in brine or sulfur dioxide water but not suitable for direct consumption) are classified under 0711. If brine mushrooms have undergone further processing (such as cooking or seasoning) to become directly edible products, they are classified under 2003. How to inquire about the regulatory conditions and tax rates for 200390? The latest tax rates and regulatory conditions can be queried through the official website of the General Administration of Customs of China or the International Trade Single Window. Tax rates may change due to trade agreements, country of origin, and other factors, so it is recommended to rely on the latest official announcements. At the same time, pay attention to whether regulatory documents such as animal and plant quarantine and food hygiene permits are required. What are the most common errors when declaring 200390? Common errors include: inaccurate declaration of processing method (such as incorrectly reporting as vinegar-prepared), failure to distinguish fungus species (confusing mushrooms of the genus Agaricus with other fungi), incorrectly classifying simply frozen or dried products under 200390, incomplete declaration of ingredient content, etc. It is recommended to carefully verify the product process and ingredients. How should canned mushrooms sold through cross-border e-commerce be classified? Canned mushrooms are usually cooked, seasoned, canned and sealed, belonging to non-vinegar deep processing. If the fungus species is not of the genus Agaricus and not truffles, they are classified under 200390. However, if they are canned mushrooms of the genus Agaricus, they should be classified under 200310. It should be determined according to the specific fungus species and processing method.
Q: How to determine whether a mushroom product is classified under 200390 or 2001?
A: The key is whether vinegar or acetic acid is used as the main preservation method in processing. If vinegar or acetic acid is used for pickling, it is classified under 2001; if other methods such as brine, oil, or seasoning sauce are used, it is classified under 2003. Note that even if the product contains a small amount of vinegar as seasoning, if the main preservation method is not vinegar, it may still be classified under 2003.
Q: What is the difference between 200390 and 200310?
A: 200310 applies only to non-vinegar preparations of mushrooms of the genus Agaricus (such as Agaricus bisporus, Tricholoma matsutake, etc.); 200390 is a residual subheading that applies to all other fungus preparations except those of the genus Agaricus and truffles, such as shiitake mushrooms, wood ear mushrooms, enoki mushrooms, oyster mushrooms, etc. Therefore, first determine whether the fungus species belongs to the genus Agaricus.
Q: Which code should dried mushrooms be classified under?
A: Dried mushrooms are classified under 0712, as dried vegetables. If dried mushrooms have undergone further processing (such as seasoning or oil immersion), they may be classified under 2003. However, mushrooms that have only been dried do not belong to Chapter 20.
Q: Should frozen mushroom products be classified under 200390?
A: If frozen mushrooms have only been frozen and not deeply processed, they should be classified under 0710. If frozen mushrooms have undergone deep processing such as cooking or seasoning and are non-vinegar prepared, they may be classified under 2003. However, note that freezing itself is not the determining factor for classification under 2003.
Q: Where are provisionally preserved mushrooms (such as brine mushrooms) classified?
A: Provisionally preserved mushrooms (such as those preserved in brine or sulfur dioxide water but not suitable for direct consumption) are classified under 0711. If brine mushrooms have undergone further processing (such as cooking or seasoning) to become directly edible products, they are classified under 2003.
Q: How to inquire about the regulatory conditions and tax rates for 200390?
A: The latest tax rates and regulatory conditions can be queried through the official website of the General Administration of Customs of China or the International Trade Single Window. Tax rates may change due to trade agreements, country of origin, and other factors, so it is recommended to rely on the latest official announcements. At the same time, pay attention to whether regulatory documents such as animal and plant quarantine and food hygiene permits are required.
Q: What are the most common errors when declaring 200390?
A: Common errors include: inaccurate declaration of processing method (such as incorrectly reporting as vinegar-prepared), failure to distinguish fungus species (confusing mushrooms of the genus Agaricus with other fungi), incorrectly classifying simply frozen or dried products under 200390, incomplete declaration of ingredient content, etc. It is recommended to carefully verify the product process and ingredients.
Q: How should canned mushrooms sold through cross-border e-commerce be classified?
A: Canned mushrooms are usually cooked, seasoned, canned and sealed, belonging to non-vinegar deep processing. If the fungus species is not of the genus Agaricus and not truffles, they are classified under 200390. However, if they are canned mushrooms of the genus Agaricus, they should be classified under 200310. It should be determined according to the specific fungus species and processing method.
⚠️ Disclaimer: HS code classification, declaration elements, tariff rates and regulatory conditions on this page are for reference only and do not constitute legal advice on customs classification. Tariff rates and regulations are subject to change; the latest announcements from the General Administration of Customs and on-site determinations shall prevail. Please consult professional customs brokers or customs authorities before import/export.