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, and homogenized preparations. Products of this chapter are generally deeply processed, beyond simple refrigeration, freezing or temporary preservation, but exclude fresh or chilled vegetables of Chapter 7, fresh fruit of Chapter 8, and grain flour products of Chapter 11. Heading 2005 covers other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, including homogenized vegetables, potato preparations, pea preparations, bean preparations, etc. These products are generally cooked, pickled, canned, etc., and may be ready to eat or require further cooking, but exclude frozen vegetables (heading 2004) or vegetables preserved in vinegar (heading 2001). First 2 digits 20: represents Chapter 20, i.e., preparations of vegetables, fruit, nuts or other parts of plants. Digits 3-4, 05: represents heading 2005, i.e., other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen. Digits 5-6, 40: represents subheading 200540, i.e., peas (Pisum sativum). This subheading specifically refers to products with peas (Pisum sativum) as the main ingredient, preserved by non-vinegar methods, such as canned peas, pea puree, canned peas, etc. Pea preparations are classified under 2005 rather than 2004 because they are not frozen; under 2005 rather than 2001 because they are not preserved with vinegar or acetic acid; under 2005 rather than 0713 because they are deeply processed (e.g., cooked, seasoned), beyond the scope of dried beans. 200540 specifically targets peas, distinguishing them from 200551 (shelled cowpeas and beans) and 200559 (other cowpeas and beans).

Product Name: Fill in the specific commodity name, such as "canned peas" or "seasoned pea puree", which must match the actual product. Processing Method: Describe the preservation method, such as "canned", "cooked then vacuum-packed", "homogenized", etc. Ingredient Content: List the main ingredients and percentages, such as pea content, water, seasonings, etc. Packaging Specifications: Fill in the packaging form and net weight, such as "canned, 400g/can". Brand: Fill in the brand name; if no brand, write "none". Production Date: Fill in the production date in YYYY-MM-DD format. Shelf Life: Fill in the shelf life duration, such as "24 months". Product Name: Canned Peas; Processing Method: Canned, cooked; Ingredient Content: Peas 60%, Water 35%, Salt 3%, Sugar 2%; Packaging Specifications: 400g/can, 24 cans/carton; Brand: ABC; Production Date: 2025-01-01; Shelf Life: 24 months; Country of Origin: China; HS Code: 2005400000. Mistakenly classifying frozen peas under 200540; they should actually be classified under 2004. Mistakenly classifying vinegar-pickled peas under 200540; they should actually be classified under 2001. Failing to indicate pea content, leading to confusion with 200559 (other beans).

The core basis for classification is: 1) whether the goods are preserved by non-vinegar methods; 2) whether they are not frozen; 3) whether the main ingredient is peas. If the above conditions are met, they are classified under 200540. Note that if peas are only an ingredient, they may be classified under other headings. 2004 Frozen vegetables: 2004 is frozen vegetables, 2005 is not frozen; the key difference is whether frozen. 2001 Vegetables preserved in vinegar: 2001 is preserved with vinegar or acetic acid, 2005 is non-vinegar preservation; the key difference is the preservation medium. 0713 Dried beans: 0713 is dried beans, not deeply processed; 2005 is deeply processed such as cooked. 200559 Other cowpeas and beans: 200559 is other bean preparations, 200540 specifically refers to pea preparations; the key difference is the type of bean. Is it preserved by non-vinegar methods? Is it not frozen? Is the main ingredient peas? Is it beyond the scope of simple preservation? Is it distinguished from 2001, 2004, 0713?

How to check the tariff rate for 200540? 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. Rates vary depending on trade agreements and country of origin; it is recommended to use official databases or consult a customs broker. What is the difference in HS codes between canned peas and frozen peas? Canned peas are preserved by canning, not frozen, and are classified under 200540; frozen peas require refrigeration and are classified under 2004. The key difference is whether they have undergone freezing treatment. Which code should vinegar-pickled peas be classified under? Vinegar-pickled peas should be classified under 2001, because their preservation medium is vinegar or acetic acid, whereas 2005 requires non-vinegar preservation. Are peas puree classified under 200540? Yes, if pea puree is cooked, homogenized, or otherwise preserved by non-vinegar methods and not frozen, it is classified under 200540. However, note that if homogenized as baby food, it may be classified under other subheadings of 2005. How to fill in ingredient content when declaring? List all ingredients and percentages, with emphasis on pea content. If pea content is below 50%, it may affect classification; it is recommended to provide a detailed formula. How to distinguish 200540 from 200559? 200540 specifically refers to pea preparations, 200559 refers to other cowpea and bean preparations. The key distinction is the type of bean; peas are Pisum sativum, while other beans such as common beans and cowpeas are classified under 200559. What documents are required for importing pea products? Usually, a certificate of origin, health certificate, ingredient test report, production date certificate, Chinese label, etc. are required. Specific requirements are subject to customs. If the pea content in a pea product is low, how should it be classified? If peas are only an ingredient and the main ingredient is not peas, it may be classified under other headings, such as other subheadings of 2005 or Chapter 21. It is recommended to determine based on actual ingredients and processing methods.