Vegetables, fruit, nuts and other edible parts of plants; prepared or preserved by vinegar or acetic acid

HS v2022 Code: 2001

About vegetables, fruit, nuts and other edible parts of plants; prepared or preserved by vinegar or acetic acid

HS code 2001 covers a wide range of prepared or preserved vegetables, fruits, nuts, and other edible plant parts that have been treated with vinegar or acetic acid. This industry plays a crucial role in the global food supply chain, providing a diverse array of shelf-stable, value-added products that cater to consumer demand for convenience and flavor. The products within this code are widely used across various 15 Animal or vegetable fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes, 16 Preparations of meat, of fish or of crustaceans, molluscs or other aquatic invertebrates, and 20 Preparations of vegetables, fruit, nuts or other parts of plants industries, highlighting its importance within the broader food processing sector.

Production process

The production of goods under HS code 2001 typically involves a series of key steps. First, the raw vegetables, fruits, nuts, or other plant materials are carefully selected and cleaned. They are then sliced, diced, or otherwise prepared as required. The prepared ingredients are then combined with vinegar or acetic acid, along with various seasonings, spices, and preservatives as needed. The mixture is then packaged, often in jars or cans, to ensure a stable, shelf-stable product. The final products are then distributed to various food manufacturers, wholesalers, and retailers for further processing or direct sale to consumers.

Production inputs

The main inputs required for the production of goods under HS code 2001 include the raw plant-based materials, such as vegetables, fruits, and nuts. These are sourced from agricultural producers and suppliers. Additionally, the industry requires vinegar or acetic acid, as well as various other ingredients like salt, sugar, and spices. Specialized processing equipment, such as slicers, mixers, and packaging machinery, is also a crucial input for this industry.

Production outputs

The primary outputs of the HS code 2001 industry are a diverse range of prepared or preserved vegetable, fruit, nut, and other edible plant-based products. These items are often used as ingredients or components in a variety of other food products, such as 15 Animal or vegetable fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes, 16 Preparations of meat, of fish or of crustaceans, molluscs or other aquatic invertebrates, and 20 Preparations of vegetables, fruit, nuts or other parts of plants. The preserved and shelf-stable nature of these products also makes them popular as standalone food items for both retail and foodservice customers.

Family tree for vegetables, fruit, nuts and other edible parts of plants; prepared or preserved by vinegar or acetic acid

    graph LR
    A["<a href='/classifications/hs/v2022/20'>20: Preparations of vegetables, fruit, nuts or other parts of plants</a>"]
A --> B["<a href='/classifications/hs/v2022/2001'>2001: Vegetables, fruit, nuts and other edible parts of plants; prepared or preserved by vinegar or acetic acid</a>"]

    A --> C["<a href='/classifications/hs/v2022/2002'>2002: Tomatoes; prepared or preserved otherwise than by vinegar or acetic acid</a>"]
A --> D["<a href='/classifications/hs/v2022/2003'>2003: Mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid</a>"]
A --> E["<a href='/classifications/hs/v2022/2004'>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/v2022/2005'>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/v2022/2006'>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/v2022/2007'>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/v2022/2008'>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/v2022/2009'>2009: Fruit or nut juices (including grape must and coconut water) 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/v2022/200110'>200110: Vegetable preparations; cucumbers and gherkins, prepared or preserved by vinegar or acetic acid</a>"]
B --> L["<a href='/classifications/hs/v2022/200190'>200190: Vegetable preparations; vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid (excluding cucumbers and gherkins)</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 level6
class L 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