Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading no. 2006

HS v2017 Code: 2004

Chapter	Heading	Sub-heading
20	04	n/a

Code	2004
Version	HS v2017
Hierarchy Level	4
Datasource	WCO
Chapter	20

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

This Code: Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading no. 2006

Child Codes: Vegetable preparations; potatoes, prepared or preserved otherwise than by vinegar or acetic acid, frozen; Vegetable preparations; vegetables and mixtures of vegetables (excluding potatoes), prepared or preserved otherwise than by vinegar or acetic acid, frozen

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; 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, 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 vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading no. 2006

HS code 2004 covers a diverse range of frozen vegetable preparations that are processed and preserved in ways other than by vinegar or acetic acid. These products play a crucial role in the global food supply chain, providing convenient and nutritious options for consumers, food service providers, and manufacturers. As a key component of the broader processed food industry, this category of goods contributes significantly to international trade and economic activity.

Production process

The production of HS 2004 items typically involves a series of steps, including vegetable selection, cleaning, cutting, blanching, and freezing. Depending on the specific product, additional processing techniques such as seasoning, mixing, or further cooking may be employed. Manufacturers leverage advanced food processing technologies to ensure consistent quality, extended shelf life, and efficient delivery to global markets.

Production inputs

The main inputs required for the HS 2004 industry include a variety of fresh vegetables, such as potatoes, peas, corn, and other produce. Specialized processing equipment, such as blanchers, freezers, and packaging machinery, are also essential. Additionally, the industry relies on a skilled workforce, transportation infrastructure, and access to energy and water resources to support the production and distribution of these frozen vegetable preparations.

Production outputs

The primary outputs of the HS 2004 industry are frozen vegetable preparations that can be consumed directly or used as ingredients in a wide range of food products. These items may be sold to retail consumers, food service establishments, or further processed by manufacturers of 2005 Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid, 2006 (Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glacé or crystallized)) or 2007 Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter.

Family tree for vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading no. 2006

    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/v2017/2004'>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 --> 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/v2017/2003'>2003: Mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid</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/v2017/200410'>200410: Vegetable preparations; potatoes, prepared or preserved otherwise than by vinegar or acetic acid, frozen</a>"]
B --> L["<a href='/classifications/hs/v2017/200490'>200490: Vegetable preparations; vegetables and mixtures of vegetables (excluding potatoes), prepared or preserved otherwise than by vinegar or acetic acid, frozen</a>"]


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