Chapter 20 covers preparations of vegetables, fruits, nuts or other parts of plants, including foods processed by pickling in vinegar, preserving in sugar, cooking, salting, etc. This chapter aims to distinguish primary agricultural products from deeply processed foods, where processing usually involves adding seasonings, preservatives, or changing the product form. Products such as jams, jellies, purees, and pastes belong to this chapter, but attention must be paid to distinguishing them from Chapter 8 (Edible fruit and nuts) and Chapter 19 (Preparations of cereals, flour, starch or milk). Heading 2007 specifically covers jams, fruit jellies, marmalades, fruit or nut purees and fruit or nut pastes, whether or not containing added sugar or other sweetening matter. It includes products obtained by cooking fruit, nuts or other parts of plants, typically having a semi-fluid or paste-like texture. This heading does not include products pickled in vinegar or acetic acid (heading 2001), vegetables preserved in sugar (heading 2004), or sugar confectionery and almond paste (heading 1704). First 2 digits = 20, representing Chapter 20, covering preparations of vegetables, fruits, nuts or other parts of plants. Digits 3-4 = 07, representing heading 2007, i.e., jams, fruit jellies, marmalades, fruit or nut purees and fruit or nut pastes. Digits 5-6 = 99, representing subheading 2007.99, i.e., other jams. This subheading is further subdivided into 2007.91 (citrus fruit) and 2007.99 (other), where 2007.99 includes jams of non-citrus fruits such as strawberry, apple, peach, etc. Code 200799 refers to jams other than those of citrus fruit. The product is classified under 200799 because it is a semi-fluid jam made from fruit by cooking, adding sugar, etc., and the fruit type is not citrus. If it were citrus jam, it would be classified under 200791; if it were jam pickled in vinegar, it would be classified under 2001; if it were homogenized preparations, it would be classified under 2007.10. In addition, if the jam is used for infant food or dietary substitutes, it may be classified under 2106 or 1901.
Chapter
Chapter 20 covers preparations of vegetables, fruits, nuts or other parts of plants, including foods processed by pickling in vinegar, preserving in sugar, cooking, salting, etc. This chapter aims to distinguish primary agricultural products from deeply processed foods, where processing usually involves adding seasonings, preservatives, or changing the product form. Products such as jams, jellies, purees, and pastes belong to this chapter, but attention must be paid to distinguishing them from Chapter 8 (Edible fruit and nuts) and Chapter 19 (Preparations of cereals, flour, starch or milk).
Heading
Heading 2007 specifically covers jams, fruit jellies, marmalades, fruit or nut purees and fruit or nut pastes, whether or not containing added sugar or other sweetening matter. It includes products obtained by cooking fruit, nuts or other parts of plants, typically having a semi-fluid or paste-like texture. This heading does not include products pickled in vinegar or acetic acid (heading 2001), vegetables preserved in sugar (heading 2004), or sugar confectionery and almond paste (heading 1704).
Digit Breakdown
First 2 digits = 20, representing Chapter 20, covering preparations of vegetables, fruits, nuts or other parts of plants. Digits 3-4 = 07, representing heading 2007, i.e., jams, fruit jellies, marmalades, fruit or nut purees and fruit or nut pastes. Digits 5-6 = 99, representing subheading 2007.99, i.e., other jams. This subheading is further subdivided into 2007.91 (citrus fruit) and 2007.99 (other), where 2007.99 includes jams of non-citrus fruits such as strawberry, apple, peach, etc. Code 200799 refers to jams other than those of citrus fruit.
Classification Basis
The product is classified under 200799 because it is a semi-fluid jam made from fruit by cooking, adding sugar, etc., and the fruit type is not citrus. If it were citrus jam, it would be classified under 200791; if it were jam pickled in vinegar, it would be classified under 2001; if it were homogenized preparations, it would be classified under 2007.10. In addition, if the jam is used for infant food or dietary substitutes, it may be classified under 2106 or 1901.
📝 Declaration Elements
Product Name: Fill in the specific name of the product, such as strawberry jam, apple sauce, etc., which must be consistent with the actual goods. Ingredients: List the main ingredients and their contents, including fruit, sugar, additives, etc., by weight percentage. Processing Method: Describe the processing method, such as cooking, concentration, sterilization, etc., and whether preservatives are added. Packaging Specifications: Fill in the packaging type and net weight, such as bottled, canned, quantity per carton, etc. Brand: Fill in the brand name; if no brand, indicate 'no brand'. Production Date: Fill in the production date or batch number for traceability and shelf-life verification. Country of Origin: Fill in the country (region) of origin of the goods, used to determine tax rates and trade agreements. Product Name: Strawberry Jam; Ingredients: Strawberry 60%, White Sugar 35%, Pectin 3%, Citric Acid 2%; Processing Method: Cooking, Concentration, Sterilization; Packaging Specifications: 200g/bottle, 24 bottles/carton; Brand: XX; Production Date: 2025-01-01; Country of Origin: China. Failure to distinguish citrus from other fruits, leading to subheading errors. Sugar content not indicated in ingredients, may be mistaken for sugar-preserved fruit. Incomplete description of processing method, such as not mentioning cooking, may lead to classification under 2008. Packaging specifications not indicating retail packaging, affecting classification.
Product Name
Fill in the specific name of the product, such as strawberry jam, apple sauce, etc., which must be consistent with the actual goods.
⚠️ Only writing 'jam' without indicating the fruit type, leading to classification disputes.
Ingredients
List the main ingredients and their contents, including fruit, sugar, additives, etc., by weight percentage.
⚠️ Failure to indicate sugar content or fruit content, affecting classification and valuation.
Processing Method
Describe the processing method, such as cooking, concentration, sterilization, etc., and whether preservatives are added.
⚠️ Omitting key processes such as 'cooking', which may lead to misclassification under other headings.
Packaging Specifications
Fill in the packaging type and net weight, such as bottled, canned, quantity per carton, etc.
⚠️ Failure to indicate retail packaging or bulk packaging, affecting the applicable tax rate.
Brand
Fill in the brand name; if no brand, indicate 'no brand'.
⚠️ Brand inconsistent with the actual goods, leading to intellectual property issues.
Production Date
Fill in the production date or batch number for traceability and shelf-life verification.
⚠️ Incorrect format or not provided, affecting customs inspection.
Country of Origin
Fill in the country (region) of origin of the goods, used to determine tax rates and trade agreements.
⚠️ Incorrectly filling in the transit country, leading to wrong determination of origin.
Example： Product Name: Strawberry Jam; Ingredients: Strawberry 60%, White Sugar 35%, Pectin 3%, Citric Acid 2%; Processing Method: Cooking, Concentration, Sterilization; Packaging Specifications: 200g/bottle, 24 bottles/carton; Brand: XX; Production Date: 2025-01-01; Country of Origin: China.
Common Mistakes：
Failure to distinguish citrus from other fruits, leading to subheading errors.
Sugar content not indicated in ingredients, may be mistaken for sugar-preserved fruit.
Incomplete description of processing method, such as not mentioning cooking, may lead to classification under 2008.
Packaging specifications not indicating retail packaging, affecting classification.
🎯 Classification Logic
The core basis for classification is: 1) The product is a semi-fluid made from fruit by cooking, adding sugar, etc.; 2) The fruit type is not citrus; 3) It is not pickled in vinegar or acetic acid; 4) It is not a homogenized preparation. It is necessary to refer to the Explanatory Notes to the Tariff for 2007 to confirm that the product meets the definition of jam. 200791 Citrus fruit jam: Applies only to jam made from citrus fruits (e.g., orange, lemon), while 200799 applies to other fruits. 2001 Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid: Products pickled in vinegar or acetic acid, while 2007 is for cooked and sugar-added products. 2008 Other fruit preparations: Includes fruits not cooked or not in jam form, such as canned, dried fruit, etc. 1704 Sugar confectionery: Does not contain fruit or fruit is only used as flavoring, with sugar as the main ingredient. 2106 Other food preparations: Used for special dietary or not elsewhere specified food, such as jam as a dietary supplement. Is the fruit citrus? Is the processing method cooking with added sugar? Is the product a semi-fluid jam? Is it pickled in vinegar or acetic acid? Is it a homogenized preparation?
Basis
The core basis for classification is: 1) The product is a semi-fluid made from fruit by cooking, adding sugar, etc.; 2) The fruit type is not citrus; 3) It is not pickled in vinegar or acetic acid; 4) It is not a homogenized preparation. It is necessary to refer to the Explanatory Notes to the Tariff for 2007 to confirm that the product meets the definition of jam.
Confused Codes：
200791 - Citrus fruit jam
Applies only to jam made from citrus fruits (e.g., orange, lemon), while 200799 applies to other fruits.
2001 - Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid
Products pickled in vinegar or acetic acid, while 2007 is for cooked and sugar-added products.
2008 - Other fruit preparations
Includes fruits not cooked or not in jam form, such as canned, dried fruit, etc.
1704 - Sugar confectionery
Does not contain fruit or fruit is only used as flavoring, with sugar as the main ingredient.
2106 - Other food preparations
Used for special dietary or not elsewhere specified food, such as jam as a dietary supplement.
Self-Check：
✓ Is the fruit citrus?
✓ Is the processing method cooking with added sugar?
✓ Is the product a semi-fluid jam?
✓ Is it pickled in vinegar or acetic acid?
✓ Is it a homogenized preparation?
❓ FAQ
How to inquire about the import tax rate for 200799? You can inquire through the official website of the General Administration of Customs of China or the 'Single Window' by entering HS code 200799, selecting the country of origin and trade mode, and the system will display the MFN rate, agreement rate, etc. Note that tax rates may be adjusted with policy changes, and it is recommended to refer to the latest published rates. What is the difference between jam and puree in HS classification? Jam and puree are usually both classified under 2007, but puree may be homogenized; if homogenized, it is classified under 2007.10, otherwise it is classified under 2007.91 or 2007.99 according to the fruit type. What certifications are required to export jam to the EU? It must comply with EU food regulations, such as EC 178/2002, and may require HACCP, ISO22000 certification, and attention to labeling requirements, additive restrictions, etc. Specific requirements should be consulted with professional agencies. What are the differences in declaration elements between 200799 and 200791? The declaration elements are basically the same, but 200791 requires specifying the citrus fruit type, such as orange, lemon; 200799 requires indicating the specific fruit, such as strawberry, apple. How to classify jam containing nuts? If nuts are only used as flavoring and the main character is jam, it is still classified under 2007; if nuts are the main ingredient, it may be classified under 2008. Judgment should be based on ingredient proportions and processing methods. How to choose HS code for cross-border e-commerce sales of jam? Choose based on the fruit type and processing method of the jam; non-citrus is classified under 200799, citrus under 200791. Accurate declaration information must be provided to avoid customs clearance delays. Does the shelf life of jam affect HS classification? Shelf life itself does not affect classification, but the processing method (e.g., sterilization) may. Classification is based on product ingredients and processing technology, not shelf life. How to determine if jam is a homogenized preparation? Homogenized preparations refer to fruits that have been homogenized, with a uniform and fine texture, usually used for infant food. If it meets the definition of homogenized, it is classified under 2007.10; otherwise, it is classified according to the fruit type.
Q: How to inquire about the import tax rate for 200799?
A: You can inquire through the official website of the General Administration of Customs of China or the 'Single Window' by entering HS code 200799, selecting the country of origin and trade mode, and the system will display the MFN rate, agreement rate, etc. Note that tax rates may be adjusted with policy changes, and it is recommended to refer to the latest published rates.
Q: What is the difference between jam and puree in HS classification?
A: Jam and puree are usually both classified under 2007, but puree may be homogenized; if homogenized, it is classified under 2007.10, otherwise it is classified under 2007.91 or 2007.99 according to the fruit type.
Q: What certifications are required to export jam to the EU?
A: It must comply with EU food regulations, such as EC 178/2002, and may require HACCP, ISO22000 certification, and attention to labeling requirements, additive restrictions, etc. Specific requirements should be consulted with professional agencies.
Q: What are the differences in declaration elements between 200799 and 200791?
A: The declaration elements are basically the same, but 200791 requires specifying the citrus fruit type, such as orange, lemon; 200799 requires indicating the specific fruit, such as strawberry, apple.
Q: How to classify jam containing nuts?
A: If nuts are only used as flavoring and the main character is jam, it is still classified under 2007; if nuts are the main ingredient, it may be classified under 2008. Judgment should be based on ingredient proportions and processing methods.
Q: How to choose HS code for cross-border e-commerce sales of jam?
A: Choose based on the fruit type and processing method of the jam; non-citrus is classified under 200799, citrus under 200791. Accurate declaration information must be provided to avoid customs clearance delays.
Q: Does the shelf life of jam affect HS classification?
A: Shelf life itself does not affect classification, but the processing method (e.g., sterilization) may. Classification is based on product ingredients and processing technology, not shelf life.
Q: How to determine if jam is a homogenized preparation?
A: Homogenized preparations refer to fruits that have been homogenized, with a uniform and fine texture, usually used for infant food. If it meets the definition of homogenized, it is classified under 2007.10; otherwise, it is classified according to the fruit type.
⚠️ 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.