Chapter 20 covers preparations of vegetables, fruit, nuts or other parts of plants, including those prepared with vinegar or acetic acid, preserved by non-vinegar methods, homogenized, as well as jams, fruit jellies, marmalades, etc. This chapter does not include vegetables preserved by other methods (such as frozen, dried, or provisionally preserved), nor does it include fresh or chilled vegetables of Chapter 7. Heading 2005 covers vegetables prepared or preserved by non-vinegar or acetic acid methods, not frozen, including homogenized vegetable preparations. Specifically includes: homogenized vegetables, dehydrated vegetables, vegetables preserved in oil or vinegar, and vegetables cooked, steamed or fried. However, it does not include frozen vegetables (heading 0710) or provisionally preserved vegetables (heading 0711). The first 2 digits 20 represent Chapter 20: Preparations of vegetables, fruit, nuts or other parts of plants. Digits 3-4, 05, represent heading 2005: Vegetables prepared or preserved by non-vinegar or acetic acid methods, not frozen. Digits 5-6, 10, represent subheading 200510: Homogenized vegetable preparations, i.e., vegetables finely homogenized, suitable for infant consumption or direct consumption, usually in paste or puree form, in packings of a net weight not exceeding 250 g. This product is a homogenized vegetable preparation, finely processed into paste form, preserved by non-vinegar methods and not frozen, meeting the description of heading 2005. If preserved with vinegar or acetic acid, it would be classified under 2001; if frozen vegetables, under 0710; if provisionally preserved, under 0711. Therefore, it is correctly classified under 200510.

Product Name: Fill in the specific name of the product, such as 'Homogenized Carrot Puree', 'Baby Vegetable Puree', etc., which must be consistent with the actual product. Ingredients: List the main vegetable ingredients and additives (such as salt, sugar, preservatives), arranged in descending order of content. Processing Method: Describe the homogenization, cooking, sterilization and other processes, emphasizing whether homogenization is applied and the degree of homogenization. Packaging Specifications: Indicate the net weight and packaging form, such as '250 g/bottle, glass bottle'. Brand: Fill in the brand name; if no brand, write 'None'. Production Date: Fill in the production date in year-month-day format. Shelf Life: Fill in the shelf life duration, such as '24 months'. Product Name: Homogenized Carrot Puree; Ingredients: Carrot 90%, Water 8%, Salt 2%; Processing Method: Homogenization, high-temperature sterilization; Packaging Specifications: 250 g/bottle, glass bottle; Brand: Beibeile; Production Date: 2025-01-01; Shelf Life: 24 months. Incorrectly classifying homogenized vegetable preparations under other subheadings of 2005, ignoring the homogenized characteristic. Failing to provide net weight, making it impossible to confirm whether it exceeds 250 g and affecting classification. Unclear description of processing method, failing to emphasize homogenization, resulting in classification under 2001 or 0710.

Core basis for classification: 1. The product is a vegetable preparation, not fruit or nuts; 2. Preserved by non-vinegar methods, not frozen; 3. Homogenized, in paste form, suitable for direct consumption; 4. Packaging net weight not exceeding 250 g. Meets the description of heading 2005 and subheading 200510. 2001 Vegetables prepared or preserved by vinegar or acetic acid: Different preservation method: 2001 uses vinegar or acetic acid, 2005 uses non-vinegar methods. 0710 Frozen vegetables: Different state: 0710 is frozen, 2005 is not frozen. 0711 Vegetables provisionally preserved: Different preservation purpose: 0711 is provisional preservation, 2005 is long-term preservation. 2004 Other vegetables prepared or preserved by other methods, frozen: 2004 is frozen, 2005 is not frozen. 2007 Jams, fruit jellies, etc.: 2007 is fruit preparations, 2005 is vegetable preparations. Has it been confirmed that the product is a vegetable preparation rather than fruit? Has it been confirmed that non-vinegar methods are used for preservation? Has it been confirmed that the product is not frozen? Has it been confirmed that homogenization has been applied? Has it been confirmed that the packaging net weight does not exceed 250 g?

What is the difference in HS codes between homogenized vegetable preparations and ordinary vegetable puree? Homogenized vegetable preparations specifically refer to products that have been finely homogenized, suitable for infants or direct consumption, classified under 200510; ordinary vegetable puree, if not homogenized or insufficiently homogenized, may be classified under other subheadings of 2005. How to determine whether a vegetable preparation is homogenized? Homogenization refers to mechanical processing that makes the product a fine, uniform paste with no granular texture, typically used for infant food. Reference can be made to product labels or production processes. How should homogenized vegetable preparations with a packaging net weight exceeding 250 g be classified? Subheading 200510 only applies to homogenized vegetable preparations with a net weight not exceeding 250 g. If exceeding 250 g, they are classified under other subheadings of 2005, such as 200599. If homogenized vegetable preparations are frozen, which code should they be classified under? If frozen, they should be classified under 2004 (other vegetables prepared or preserved by other methods, frozen) or 0710 (frozen vegetables), depending on the processing method. How should 'Processing Method' be filled in the declaration elements during customs declaration? The homogenization, cooking, sterilization and other processes should be described in detail, with emphasis on 'homogenization' and the degree of homogenization, to distinguish from ordinary vegetable preparations. What are the common classification errors for homogenized vegetable preparations? Common errors include: failing to indicate homogenization resulting in classification under other subheadings of 2005; incorrectly classifying under 2001 (vinegar-preserved); incorrectly classifying under 0710 (frozen); ignoring packaging net weight restrictions. How to check the tariff rate for homogenized vegetable preparations? It can be checked through the General Administration of Customs website or China International Trade Single Window by entering HS code 200510 and the destination country to obtain the latest tariff rate. Tariff rates are subject to change; it is recommended to refer to official data. What special documents are required for exporting homogenized vegetable preparations? Generally, invoices, packing lists, contracts, customs declarations, inspection and quarantine certificates (such as health certificates), certificates of origin, etc. are required. Specific requirements depend on the destination country.