Chapter 20 covers preparations of vegetables, fruit, nuts or other parts of plants, including those prepared with vinegar or acetic acid, preserved, frozen, cooked, and other processed products. This chapter does not include vegetables and fruit that have only undergone simple preservation treatment, nor does it include fresh or chilled products of Chapter 7 or Chapter 8. The core characteristic is deep processing that changes the basic characteristics of the original goods, and they are usually circulated in the form of cans, bottles, bags, etc. Heading 2005 covers other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, i.e., vegetables processed and preserved by methods other than cooking or pickling with vinegar, excluding those prepared with vinegar or acetic acid (heading 2001), frozen (heading 2004), and those only simply preserved. Common goods include canned beans, canned tomatoes, canned mushrooms, etc. Goods under this heading are usually sterilized at high temperature and sealed in packaging, allowing long-term preservation. First 2 digits 20: indicates Chapter 20, preparations of vegetables, fruit, nuts or other parts of plants. Digits 3-4, 05: indicates heading 2005, other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen. Digits 5-6, 51: indicates subheading 200551, beans, shelled (kidney beans), including white kidney beans, red kidney beans, etc., processed and preserved but not frozen. Note: 200551 refers only to shelled kidney beans, while 200559 covers other bean preparations (in pod or unshelled). This product is kidney beans processed by cooking, seasoning, sealing, etc., not frozen, and not pickled with vinegar, therefore classified under 2005. If frozen, it would be classified under 2004; if prepared with vinegar or acetic acid, under 2001; if dry beans directly packaged, under 0713. Correctly distinguishing the processing method and state is key.
Chapter
Chapter 20 covers preparations of vegetables, fruit, nuts or other parts of plants, including those prepared with vinegar or acetic acid, preserved, frozen, cooked, and other processed products. This chapter does not include vegetables and fruit that have only undergone simple preservation treatment, nor does it include fresh or chilled products of Chapter 7 or Chapter 8. The core characteristic is deep processing that changes the basic characteristics of the original goods, and they are usually circulated in the form of cans, bottles, bags, etc.
Heading
Heading 2005 covers other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, i.e., vegetables processed and preserved by methods other than cooking or pickling with vinegar, excluding those prepared with vinegar or acetic acid (heading 2001), frozen (heading 2004), and those only simply preserved. Common goods include canned beans, canned tomatoes, canned mushrooms, etc. Goods under this heading are usually sterilized at high temperature and sealed in packaging, allowing long-term preservation.
Digit Breakdown
First 2 digits 20: indicates Chapter 20, preparations of vegetables, fruit, nuts or other parts of plants. Digits 3-4, 05: indicates heading 2005, other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen. Digits 5-6, 51: indicates subheading 200551, beans, shelled (kidney beans), including white kidney beans, red kidney beans, etc., processed and preserved but not frozen. Note: 200551 refers only to shelled kidney beans, while 200559 covers other bean preparations (in pod or unshelled).
Classification Basis
This product is kidney beans processed by cooking, seasoning, sealing, etc., not frozen, and not pickled with vinegar, therefore classified under 2005. If frozen, it would be classified under 2004; if prepared with vinegar or acetic acid, under 2001; if dry beans directly packaged, under 0713. Correctly distinguishing the processing method and state is key.
📝 Declaration Elements
Product Name: The specific name of the declared goods, such as 'canned kidney beans in tomato sauce', 'canned kidney beans in brine', etc., must be consistent with the actual product. Brand: Fill in the manufacturer's or seller's brand; if no brand, fill in 'no brand'. Processing Method: Describe the processing technique in detail, such as 'cleaning, soaking, pre-cooking, canning, adding broth, sealing, high-temperature sterilization'. Packaging Specifications: Fill in the packaging form and net content, such as 'canned, 400g/can, 24 cans/carton'. Ingredient Content: List the main ingredients and percentages, such as kidney beans 60%, water 35%, salt 3%, sugar 2%. Whether Shelled: Specify whether the kidney beans are shelled; shelled goes to 200551, unshelled goes to 200559. Preservation State: State whether frozen, such as 'not frozen, stored at room temperature'. Product Name: Canned kidney beans in tomato sauce; Brand: ABC; Processing Method: cleaning, soaking, pre-cooking, canning, adding tomato sauce, sealing, high-temperature sterilization; Packaging Specifications: canned, 400g/can, 24 cans/carton; Ingredient Content: kidney beans 60%, water 30%, tomato paste 8%, salt 1%, sugar 1%; Whether Shelled: shelled; Preservation State: not frozen, stored at room temperature. Mistakenly classifying podded kidney beans under 200551, when they should actually be under 200559. Ignoring vinegar pickling in the processing method; if vinegar is used, classify under 2001. Not specifying whether frozen; frozen products should be classified under 2004. Incomplete declaration of ingredient content, affecting classification and food safety review.
Product Name
The specific name of the declared goods, such as 'canned kidney beans in tomato sauce', 'canned kidney beans in brine', etc., must be consistent with the actual product.
⚠️ Writing only 'bean products' is too general and does not specify the processing method or brand.
Brand
Fill in the manufacturer's or seller's brand; if no brand, fill in 'no brand'.
⚠️ Confusing brand with manufacturer, or omitting it, leading to classification disputes.
Processing Method
Describe the processing technique in detail, such as 'cleaning, soaking, pre-cooking, canning, adding broth, sealing, high-temperature sterilization'.
⚠️ Writing only 'processed' or 'preserved', without distinguishing whether vinegar-pickled or frozen.
Packaging Specifications
Fill in the packaging form and net content, such as 'canned, 400g/can, 24 cans/carton'.
⚠️ Omitting net content or units, leading to incorrect quantity declaration.
Ingredient Content
List the main ingredients and percentages, such as kidney beans 60%, water 35%, salt 3%, sugar 2%.
⚠️ Not listing additives or seasonings, affecting classification and safety review.
Whether Shelled
Specify whether the kidney beans are shelled; shelled goes to 200551, unshelled goes to 200559.
⚠️ Ignoring this element and mistakenly classifying podded kidney beans under 200551.
Preservation State
State whether frozen, such as 'not frozen, stored at room temperature'.
⚠️ Mistakenly reporting as frozen, leading to classification under 2004.
Mistakenly classifying podded kidney beans under 200551, when they should actually be under 200559.
Ignoring vinegar pickling in the processing method; if vinegar is used, classify under 2001.
Not specifying whether frozen; frozen products should be classified under 2004.
Incomplete declaration of ingredient content, affecting classification and food safety review.
🎯 Classification Logic
Core classification basis: 1. The product is a kidney bean preparation; 2. The processing method is cooking, seasoning, sealing, without vinegar or acetic acid; 3. The state is not frozen; 4. The kidney beans are shelled. If the above conditions are met, classify under 200551. If frozen, vinegar-pickled, podded, or dry beans, classify under other codes. 200559 Other bean preparations: 200559 includes podded bean preparations or unshelled bean preparations, while 200551 is limited to shelled kidney beans. 200490 Other frozen vegetable preparations: 200490 is frozen vegetable preparations, while 200551 is non-frozen kidney bean preparations; frozen state is the key difference. 200190 Vinegar-pickled vegetables: 200190 is vegetables prepared with vinegar or acetic acid, while 200551 is non-vinegar-pickled kidney bean preparations; the processing medium is different. 071333 Dried kidney beans: 071333 is dried kidney beans, only simply dried, not cooked or processed, while 200551 is a deeply processed product. Confirm whether the kidney beans are shelled? Confirm whether vinegar or acetic acid is used in processing? Confirm whether the product is frozen? Confirm whether it has undergone deep processing such as cooking? Confirm whether the packaging is sealed for long-term preservation?
Basis
Core classification basis: 1. The product is a kidney bean preparation; 2. The processing method is cooking, seasoning, sealing, without vinegar or acetic acid; 3. The state is not frozen; 4. The kidney beans are shelled. If the above conditions are met, classify under 200551. If frozen, vinegar-pickled, podded, or dry beans, classify under other codes.
Confused Codes：
200559 - Other bean preparations
200559 includes podded bean preparations or unshelled bean preparations, while 200551 is limited to shelled kidney beans.
200490 - Other frozen vegetable preparations
200490 is frozen vegetable preparations, while 200551 is non-frozen kidney bean preparations; frozen state is the key difference.
200190 - Vinegar-pickled vegetables
200190 is vegetables prepared with vinegar or acetic acid, while 200551 is non-vinegar-pickled kidney bean preparations; the processing medium is different.
071333 - Dried kidney beans
071333 is dried kidney beans, only simply dried, not cooked or processed, while 200551 is a deeply processed product.
Self-Check：
✓ Confirm whether the kidney beans are shelled?
✓ Confirm whether vinegar or acetic acid is used in processing?
✓ Confirm whether the product is frozen?
✓ Confirm whether it has undergone deep processing such as cooking?
✓ Confirm whether the packaging is sealed for long-term preservation?
❓ FAQ
How to inquire about the import tariff rate for 200551? You can inquire through the official website of the General Administration of Customs of China or the 'Single Window' by entering HS code 200551, selecting the importing country, country of origin, trade mode, etc. The system will display the MFN rate, agreement rate, etc. Note that rates may change; it is recommended to refer to the latest published rates. How to distinguish canned kidney beans from dried kidney beans? Canned kidney beans are cooked, seasoned, sealed and sterilized, classified under 200551; dried kidney beans are only dried, not cooked, classified under 071333. The key is whether they have undergone deep processing and their preservation state. If the kidney bean product is frozen, which code should it be classified under? Frozen kidney bean products should be classified under 2004, with the specific subheading determined by whether shelled, etc. 200551 only applies to non-frozen kidney bean products. Where should vinegar-soaked kidney beans be classified? Kidney beans prepared with vinegar or acetic acid are classified under 2001, specifically subheading 200190. 200551 requires non-vinegar-pickled, so vinegar-pickled kidney beans are not classified under this code. How to fill in the ingredient content during declaration? All ingredients and percentages must be listed, including kidney beans, water, salt, sugar, additives, etc. Ingredients affect classification and food safety, so accuracy is essential. What is the main difference between 200551 and 200559? 200551 refers only to shelled kidney bean preparations, while 200559 includes podded kidney bean preparations and other kidney bean preparations. During declaration, it is necessary to specify whether shelled. For cross-border e-commerce sales of canned kidney beans, how to determine the HS code? Based on the product's processing method, whether frozen, whether vinegar-pickled, whether shelled, etc., refer to the HS code rules. Generally, non-frozen, non-vinegar-pickled, shelled canned kidney beans are classified under 200551. What special documents are required for classification under 200551? Usually, a certificate of origin, health certificate, ingredient test report, production date certificate, etc. are required. Specific requirements depend on the importing country; it is recommended to consult a customs broker or customs.
Q: How to inquire about the import tariff rate for 200551?
A: You can inquire through the official website of the General Administration of Customs of China or the 'Single Window' by entering HS code 200551, selecting the importing country, country of origin, trade mode, etc. The system will display the MFN rate, agreement rate, etc. Note that rates may change; it is recommended to refer to the latest published rates.
Q: How to distinguish canned kidney beans from dried kidney beans?
A: Canned kidney beans are cooked, seasoned, sealed and sterilized, classified under 200551; dried kidney beans are only dried, not cooked, classified under 071333. The key is whether they have undergone deep processing and their preservation state.
Q: If the kidney bean product is frozen, which code should it be classified under?
A: Frozen kidney bean products should be classified under 2004, with the specific subheading determined by whether shelled, etc. 200551 only applies to non-frozen kidney bean products.
Q: Where should vinegar-soaked kidney beans be classified?
A: Kidney beans prepared with vinegar or acetic acid are classified under 2001, specifically subheading 200190. 200551 requires non-vinegar-pickled, so vinegar-pickled kidney beans are not classified under this code.
Q: How to fill in the ingredient content during declaration?
A: All ingredients and percentages must be listed, including kidney beans, water, salt, sugar, additives, etc. Ingredients affect classification and food safety, so accuracy is essential.
Q: What is the main difference between 200551 and 200559?
A: 200551 refers only to shelled kidney bean preparations, while 200559 includes podded kidney bean preparations and other kidney bean preparations. During declaration, it is necessary to specify whether shelled.
Q: For cross-border e-commerce sales of canned kidney beans, how to determine the HS code?
A: Based on the product's processing method, whether frozen, whether vinegar-pickled, whether shelled, etc., refer to the HS code rules. Generally, non-frozen, non-vinegar-pickled, shelled canned kidney beans are classified under 200551.
Q: What special documents are required for classification under 200551?
A: Usually, a certificate of origin, health certificate, ingredient test report, production date certificate, etc. are required. Specific requirements depend on the importing country; it is recommended to consult a customs broker or customs.
⚠️ 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.