Vegetable preparations; potatoes, prepared or preserved otherwise than by vinegar or acetic acid, not frozen

HS v2017 Code: 200520

About vegetable preparations; potatoes, prepared or preserved otherwise than by vinegar or acetic acid, not frozen

HS code 200520 covers a range of processed potato products that are prepared or preserved in ways other than by vinegar or acetic acid. This industry plays a significant role in the global food supply chain, providing convenient and shelf-stable potato-based ingredients and finished products to a wide variety of food manufacturers and consumers. As a versatile and widely consumed vegetable, potatoes are a crucial agricultural commodity, and the 200520 industry is an important part of the broader potato processing and preservation sector.

Production process

The main production techniques for HS code 200520 items involve various methods of cooking, canning, and packaging potatoes. This can include boiling, steaming, or frying the potatoes, followed by canning or jarring the prepared product. Some items may also undergo additional processing, such as mashing or dicing the potatoes before packaging. Strict quality control and food safety measures are essential throughout the production process to ensure the integrity and shelf-life of the final products.

Production inputs

The primary inputs for the 200520 industry are fresh potatoes, which are sourced from potato growers and farms. Other key inputs include canning or packaging materials, such as metal cans, glass jars, or flexible plastic pouches. Depending on the specific product, additional ingredients like seasonings, oils, or preservatives may also be required. Specialized food processing equipment, such as peelers, cookers, and filling/sealing machines, are also essential for efficient and high-quality production.

Production outputs

The main outputs of the 200520 industry are canned, jarred, or otherwise packaged potato products that are ready for consumption or further processing. These can include mashed potatoes, diced potatoes, potato salad, and other potato-based preparations. The 200520 products are often used as ingredients in a wide range of other food items, such as 200410 Potatoes, prepared or preserved otherwise than by vinegar or acetic acid, frozen, 200490 Vegetables, prepared or preserved otherwise than by vinegar or acetic acid, not frozen, n.e.c. in heading no. 2004, and various prepared meals and convenience foods.

Revisions to 200520

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 200520. The most recent 1 version of this code (200520) is in the HS v2022 system:

This page shows a legacy version of code 200520 ( HS v2017).

Older versions

Family tree for vegetable preparations; potatoes, prepared or preserved otherwise than by vinegar or acetic acid, not frozen

    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/v2017/2005'>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>"]
B --> C["<a href='/classifications/hs/v2017/200520'>200520: Vegetable preparations; potatoes, prepared or preserved otherwise than by vinegar or acetic acid, not frozen</a>"]

    B --> D["<a href='/classifications/hs/v2017/200510'>200510: Vegetable preparations; homogenised vegetables, prepared or preserved otherwise than by vinegar or acetic acid, not frozen</a>"]
B --> E["<a href='/classifications/hs/v2017/200540'>200540: Vegetable preparations; peas (pisum sativum), prepared or preserved otherwise than by vinegar or acetic acid, not frozen</a>"]
B --> F["<a href='/classifications/hs/v2017/200551'>200551: Vegetable preparations; beans, shelled, prepared or preserved otherwise than by vinegar or acetic acid, not frozen</a>"]
B --> G["<a href='/classifications/hs/v2017/200559'>200559: Vegetable preparations; beans, (not shelled), prepared or preserved otherwise than by vinegar or acetic acid, not frozen</a>"]
B --> H["<a href='/classifications/hs/v2017/200560'>200560: Vegetable preparations; asparagus, prepared or preserved otherwise than by vinegar or acetic acid, not frozen</a>"]
B --> I["<a href='/classifications/hs/v2017/200570'>200570: Vegetable preparations; olives, prepared or preserved otherwise than by vinegar or acetic acid, not frozen</a>"]
B --> J["<a href='/classifications/hs/v2017/200580'>200580: Vegetable preparations; sweetcorn (zea mays var. saccharata), prepared or preserved otherwise than by vinegar or acetic acid, not frozen</a>"]
B --> K["<a href='/classifications/hs/v2017/200591'>200591: Vegetable preparations; bamboo shoots, prepared or preserved otherwise than by vinegar or acetic acid, not frozen</a>"]
B --> L["<a href='/classifications/hs/v2017/200599'>200599: Vegetable preparations; vegetables and mixtures of vegetables n.e.c. in heading no. 2005, prepared or preserved otherwise than by vinegar or acetic acid, not frozen</a>"]

    

    %% Color coordination by level

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    classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px
    classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px
    classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px
    classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
  class A level2
class B level4
class C level6
class D level6
class E level6
class F level6
class G level6
class H level6
class I level6
class J level6
class K level6
class L level6

  class C highlight

  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
  %% class J,K,L,M,N,O,P level3
  %% class C highlight