Tomatoes; prepared or preserved otherwise than by vinegar or acetic acid

HS v2017 Code: 2002

Chapter	Heading	Sub-heading
20	02	n/a

Code	2002
Version	HS v2017
Hierarchy Level	4
Datasource	WCO
Chapter	20

Ancestor Codes: Preparations of vegetables, fruit, nuts or other parts of plants

This Code: Tomatoes; prepared or preserved otherwise than by vinegar or acetic acid

Child Codes: Vegetable preparations; tomatoes, whole or in pieces, prepared or preserved otherwise than by vinegar or acetic acid; Vegetable preparations; tomatoes, (other than whole or in pieces), prepared or preserved otherwise than by vinegar or acetic acid

Sibling Codes (Nearest 5): Vegetables, fruit, nuts and other edible parts of plants; prepared or preserved by vinegar or acetic acid; Mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid; Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading no. 2006; Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading no. 2006; Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)

About tomatoes; prepared or preserved otherwise than by vinegar or acetic acid

HS code 2002 covers a significant segment of the global food processing industry, focusing on the preparation and preservation of tomatoes. Tomatoes are a widely cultivated and consumed agricultural commodity, with a wide range of applications in various food products. The 2002 industry plays a crucial role in the international trade of processed tomato-based goods, catering to the growing demand for convenient, shelf-stable, and nutritious food options.

Production process

The production of goods under HS code 2002 typically involves a series of processing steps. Tomatoes are first harvested, washed, and sorted to ensure quality. They are then subjected to various preservation techniques, such as canning, bottling, or aseptic processing, to extend their shelf life. Depending on the specific product, the tomatoes may be diced, crushed, or pureed before being packaged with additional ingredients, such as seasonings or sauces.

Production inputs

The main inputs required for the 2002 industry include fresh tomatoes, which serve as the primary raw material. Additionally, the industry relies on various packaging materials, such as cans, jars, or pouches, as well as preservatives, flavorings, and other additives to enhance the final product. Specialized machinery for processing, canning, and packaging is also a significant input for this industry.

Production outputs

The 2002 industry produces a wide range of tomato-based products, including canned whole or diced tomatoes, tomato puree, tomato paste, and various tomato-based sauces and condiments. These outputs are then consumed by a diverse range of industries, including 1601 Sausages and similar products, of meat, meat offal or blood; food preparations based on these products, 1902 (Pasta, whether or not cooked or stuffed (with meat or other substances) or otherwise prepared, such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, cannelloni; couscous, whether or not prepared), and 2103 Sauces and preparations therefor; mixed condiments and mixed seasonings; mustard flour and meal and prepared mustard.

Family tree for tomatoes; prepared or preserved otherwise than by vinegar or acetic acid

    graph LR
    A["<a href='/classifications/hs/v2017/20'>20: Preparations of vegetables, fruit, nuts or other parts of plants</a>"]
A --> B["<a href='/classifications/hs/v2017/2002'>2002: Tomatoes; prepared or preserved otherwise than by vinegar or acetic acid</a>"]

    A --> C["<a href='/classifications/hs/v2017/2001'>2001: Vegetables, fruit, nuts and other edible parts of plants; prepared or preserved by vinegar or acetic acid</a>"]
A --> D["<a href='/classifications/hs/v2017/2003'>2003: Mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid</a>"]
A --> E["<a href='/classifications/hs/v2017/2004'>2004: Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading no. 2006</a>"]
A --> F["<a href='/classifications/hs/v2017/2005'>2005: Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading no. 2006</a>"]
A --> G["<a href='/classifications/hs/v2017/2006'>2006: Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)</a>"]
A --> H["<a href='/classifications/hs/v2017/2007'>2007: Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, being cooked preparations; whether or not containing added sugar or other sweetening matter</a>"]
A --> I["<a href='/classifications/hs/v2017/2008'>2008: Fruit, nuts and other edible parts of plants; prepared or preserved in ways n.e.c., whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included</a>"]
A --> J["<a href='/classifications/hs/v2017/2009'>2009: Fruit juices (including grape must) and vegetable juices, unfermented, not containing added spirit; whether or not containing added sugar or other sweetening matter</a>"]

    B --> K["<a href='/classifications/hs/v2017/200210'>200210: Vegetable preparations; tomatoes, whole or in pieces, prepared or preserved otherwise than by vinegar or acetic acid</a>"]
B --> L["<a href='/classifications/hs/v2017/200290'>200290: Vegetable preparations; tomatoes, (other than whole or in pieces), prepared or preserved otherwise than by vinegar or acetic acid</a>"]


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class I level4
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