Vegetables provisionally preserved, but unsuitable in that state for immediate consumption

HS v2022 Code: 0711

Chapter	Heading	Sub-heading
07	11	n/a

Code	0711
Version	HS v2022
Hierarchy Level	4
Datasource	WCO
Chapter	07

Ancestor Codes: Vegetables and certain roots and tubers; edible

This Code: Vegetables provisionally preserved, but unsuitable in that state for immediate consumption

Child Codes: Vegetables; mushrooms of the genus Agaricus, provisionally preserved but unsuitable in that state for immediate consumption; Vegetables and mixed vegetables; n.e.c. in heading no. 0711, provisionally preserved but unsuitable in that state for immediate consumption; Vegetables; mushrooms other than of the genus Agaricus, provisionally preserved but unsuitable in that state for immediate consumption; Vegetables; cucumbers and gherkins, provisionally preserved but unsuitable in that state for immediate consumption; Vegetables; olives, provisionally preserved but unsuitable in that state for immediate consumption

Sibling Codes (Nearest 5): Leguminous vegetables; shelled or unshelled, fresh or chilled; Vegetables; n.e.c. in chapter 07, fresh or chilled; Vegetables (uncooked or cooked by steaming or boiling in water); frozen; Vegetables, dried; whole, cut, sliced, broken or in powder, but not further prepared; Vegetables, leguminous; shelled, whether or not skinned or split, dried

About vegetables provisionally preserved, but unsuitable in that state for immediate consumption

HS code 0711 covers a range of vegetables that are provisionally preserved, but not suitable for immediate consumption. This industry plays a crucial role in the global food supply chain, providing a way to extend the shelf-life of perishable produce and facilitate its transportation and storage. The products under this code are an important intermediate input for a variety of downstream industries, including food processing, catering, and retail.

Production process

Vegetables under HS code 0711 are typically preserved using methods such as pickling, salting, or treatment with sulfur dioxide. These techniques help to inhibit microbial growth and enzymatic activity, allowing the vegetables to be stored for longer periods. The specific production process can vary depending on the type of vegetable and the desired end-product, but often involves washing, cutting, and packing the produce into containers with a preservative solution.

Production inputs

The main inputs required for the production of provisionally preserved vegetables under HS code 0711 include the raw vegetables themselves, as well as various preservative agents such as vinegar, salt, or sulfur dioxide. Specialized equipment, such as pickling vats, brine tanks, and packaging machinery, are also necessary for the production process. Additionally, the industry relies on a reliable supply of water, energy, and transportation infrastructure to support the manufacturing and distribution of these products.

Production outputs

The primary outputs of the industry covered by HS code 0711 are provisionally preserved vegetables, which can be used as ingredients or components in a wide range of food products. These may include 2001 Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid, 2003 Mushrooms and truffles, prepared or preserved, and 2005 Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen. The preserved vegetables can also be consumed directly, though they may require further processing or preparation before being suitable for immediate consumption.

Family tree for vegetables provisionally preserved, but unsuitable in that state for immediate consumption

    graph LR
    A["<a href='/classifications/hs/v2022/07'>07: Vegetables and certain roots and tubers; edible</a>"]
A --> B["<a href='/classifications/hs/v2022/0711'>0711: Vegetables provisionally preserved, but unsuitable in that state for immediate consumption</a>"]

    A --> C["<a href='/classifications/hs/v2022/0701'>0701: Potatoes; fresh or chilled</a>"]
A --> D["<a href='/classifications/hs/v2022/0702'>0702: Tomatoes; fresh or chilled</a>"]
A --> E["<a href='/classifications/hs/v2022/0703'>0703: Onions, shallots, garlic, leeks and other alliaceous vegetables; fresh or chilled</a>"]
A --> F["<a href='/classifications/hs/v2022/0704'>0704: Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas; fresh or chilled</a>"]
A --> G["<a href='/classifications/hs/v2022/0705'>0705: Lettuce (lactuca sativa) and chicory (cichorium spp.) fresh or chilled</a>"]
A --> H["<a href='/classifications/hs/v2022/0706'>0706: Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots; fresh or chilled</a>"]
A --> I["<a href='/classifications/hs/v2022/0707'>0707: Cucumbers and gherkins; fresh or chilled</a>"]
A --> J["<a href='/classifications/hs/v2022/0708'>0708: Leguminous vegetables; shelled or unshelled, fresh or chilled</a>"]
A --> K["<a href='/classifications/hs/v2022/0709'>0709: Vegetables; n.e.c. in chapter 07, fresh or chilled</a>"]
A --> L["<a href='/classifications/hs/v2022/0710'>0710: Vegetables (uncooked or cooked by steaming or boiling in water); frozen</a>"]
A --> M["<a href='/classifications/hs/v2022/0712'>0712: Vegetables, dried; whole, cut, sliced, broken or in powder, but not further prepared</a>"]
A --> N["<a href='/classifications/hs/v2022/0713'>0713: Vegetables, leguminous; shelled, whether or not skinned or split, dried</a>"]
A --> O["<a href='/classifications/hs/v2022/0714'>0714: Manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes and similar roots and tubers with high starch or inulin content; fresh, chilled, frozen or dried, whether or not sliced or in the form of pellets; sago pith</a>"]

    B --> P["<a href='/classifications/hs/v2022/071120'>071120: Vegetables; olives, provisionally preserved but unsuitable in that state for immediate consumption</a>"]
B --> Q["<a href='/classifications/hs/v2022/071140'>071140: Vegetables; cucumbers and gherkins, provisionally preserved but unsuitable in that state for immediate consumption</a>"]
B --> R["<a href='/classifications/hs/v2022/071151'>071151: Vegetables; mushrooms of the genus Agaricus, provisionally preserved but unsuitable in that state for immediate consumption</a>"]
B --> S["<a href='/classifications/hs/v2022/071159'>071159: Vegetables; mushrooms other than of the genus Agaricus, provisionally preserved but unsuitable in that state for immediate consumption</a>"]
B --> T["<a href='/classifications/hs/v2022/071190'>071190: Vegetables and mixed vegetables; n.e.c. in heading no. 0711, provisionally preserved but unsuitable in that state for immediate consumption</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 level4
class D level4
class E level4
class F level4
class G level4
class H level4
class I level4
class J level4
class K level4
class L level4
class M level4
class N level4
class O level4
class P level6
class Q level6
class R level6
class S level6
class T level6

  class B 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 B highlight