Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)

HS v2017 Code: 2006

Chapter	Heading	Sub-heading
20	06	n/a

Code	2006
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, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)

Child Codes: Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)

Sibling Codes (Nearest 5): 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; 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; 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

About vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)

HS code 2006 covers a diverse range of preserved fruits, vegetables, nuts, and other plant-based products that have been treated with sugar. This industry plays a vital role in the global food supply chain, providing a means to extend the shelf-life and availability of perishable agricultural commodities. The preservation of these items through sugar-based methods is an important value-addition process, allowing for year-round access to a wide variety of produce that would otherwise be seasonal. This industry's outputs are widely used across the food manufacturing and retail sectors, contributing to the diversity and accessibility of consumer food products.

Production process

The primary production techniques for HS code 2006 items involve immersing or coating the raw fruits, vegetables, nuts, or other plant materials in sugar solutions or syrups. This can be done through a variety of methods, such as boiling, drying, or crystallization. The specific techniques used will depend on the type of product and the desired final texture and appearance. For example, glace fruits are typically boiled in a sugar syrup, while candied citrus peels are often dried and coated in crystallized sugar.

Production inputs

The main inputs required for the HS code 2006 industry include the raw agricultural commodities (e.g. 0801 Coconuts, 0802 Other nuts, 0804 Dates, figs, pineapples, avocados, guavas, mangoes and mangosteens), as well as processing equipment like boilers, evaporators, and drying chambers. Significant quantities of sugar, in the form of sucrose, glucose, or other sweeteners, are also essential inputs. Depending on the specific product, additional ingredients like preservatives or flavorings may also be required.

Production outputs

The main outputs of the HS code 2006 industry are the preserved fruits, vegetables, nuts, and other plant-based products that have been treated with sugar. These items are widely used as ingredients in a variety of food products, such as 1704 (Sugar confectionery (including white chocolate), not containing cocoa), 1806 Chocolate and other food preparations containing cocoa, and 2008 Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included.

Family tree for vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)

    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/v2017/2006'>2006: Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)</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/v2017/2004'>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 --> G["<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 --> 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/v2017/200600'>200600: Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)</a>"]


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