Mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid

HS v2017 Code: 2003

Chapter	Heading	Sub-heading
20	03	n/a

Code	2003
Version	HS v2017
Hierarchy Level	4
Datasource	WCO
Chapter	20

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

This Code: Mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid

Child Codes: Vegetable preparations; mushrooms of the genus Agaricus, prepared or preserved otherwise than by vinegar or acetic acid; Vegetable preparations; mushrooms and truffles, other than mushrooms of the genus Agaricus, 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; Tomatoes; prepared or preserved otherwise 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 mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid

HS code 2003 covers the import and export of prepared or preserved mushrooms and truffles, excluding those preserved by vinegar or acetic acid. This industry plays a significant role in the global food supply chain, catering to the growing demand for convenient, shelf-stable mushroom products. As a versatile ingredient, mushrooms and truffles find applications across various culinary sectors, from fine dining to home-cooked meals, contributing to the overall diversity and richness of the international food market.

Production process

The production of prepared or preserved mushrooms and truffles typically involves a series of processing steps. After harvesting, the mushrooms or truffles are cleaned, sorted, and may undergo preliminary treatments such as blanching or pickling. They are then packaged in cans, jars, or other suitable containers, often with the addition of sauces, seasonings, or other preservatives to extend their shelf life and enhance their flavor profile.

Production inputs

The main inputs required for the production of HS code 2003 items include the raw mushrooms and truffles, which can be sourced from domestic or international suppliers. Additionally, the industry relies on various packaging materials, such as cans, jars, or pouches, as well as preservatives, seasonings, and other ingredients to create the final prepared or preserved products. Specialized processing equipment, such as cleaning, sorting, and canning/jarring machinery, is also a crucial input for this industry.

Production outputs

The primary output of HS code 2003 is prepared or preserved mushrooms and truffles, which can be consumed directly or used as ingredients in a wide range of food products. These outputs may be further consumed by industries covered under other HS codes, such as 1604 Prepared or preserved fish, caviar and caviar substitutes for use in canned or jarred seafood dishes, or 2106 Food preparations not elsewhere specified or included for incorporation into various prepared food items.

Family tree for mushrooms and truffles, prepared or preserved other 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/v2017/2003'>2003: Mushrooms and truffles, prepared or preserved other 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/v2017/2002'>2002: Tomatoes; prepared or preserved otherwise 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/v2017/200310'>200310: Vegetable preparations; mushrooms of the genus Agaricus, prepared or preserved otherwise than by vinegar or acetic acid</a>"]
B --> L["<a href='/classifications/hs/v2017/200390'>200390: Vegetable preparations; mushrooms and truffles, other than mushrooms of the genus Agaricus, prepared or preserved otherwise than by vinegar or acetic acid</a>"]


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