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

HS v2022 Code: 2004

Chapter	Heading	Sub-heading
20	04	n/a

Code	2004
Version	HS v2022
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 wide range of frozen vegetable preparations that have been processed or 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 the world's population continues to grow and demand for diverse, high-quality food options increases, the importance of this industry in meeting global food security needs cannot be overstated.

Production process

The production of HS 2004 items typically involves several key steps. First, the raw vegetables are harvested, cleaned, and prepared for processing. They may then be blanched, cooked, or otherwise treated to preserve their texture, flavor, and nutritional content. The vegetables are then frozen, either individually or in mixtures, to lock in freshness and extend shelf life. Specialized freezing equipment and controlled environments are used to ensure the final products meet quality and safety standards.

Production inputs

The main inputs required for the HS 2004 industry include a variety of fresh vegetables, such as 0701 Potatoes, 0702 Tomatoes, 0703 Onions, and 0704 Cabbages. Additionally, the industry relies on processing equipment like freezers, blanchers, and packaging materials to transform the raw ingredients into the final frozen vegetable preparations. Energy sources, such as electricity or natural gas, are also crucial for powering the production facilities.

Production outputs

The primary outputs of the HS 2004 industry are frozen vegetable preparations that can be used in a wide range of food products and applications. These items may be consumed directly by households or incorporated into other 2002 Tomato preparations, 2003 Mushrooms and truffles, or 2005 Other vegetables, prepared or preserved. The frozen vegetable preparations covered by HS 2004 can also be used as ingredients in the production of 1601 Sausages and similar products, 1602 Other prepared or preserved meat, and various ready-to-eat meals and convenience foods.

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/v2022/20'>20: Preparations of vegetables, fruit, nuts or other parts of plants</a>"]
A --> B["<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 --> C["<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 --> D["<a href='/classifications/hs/v2022/2002'>2002: Tomatoes; prepared or preserved otherwise than by vinegar or acetic acid</a>"]
A --> E["<a href='/classifications/hs/v2022/2003'>2003: Mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid</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/v2022/200410'>200410: Vegetable preparations; potatoes, prepared or preserved otherwise than by vinegar or acetic acid, frozen</a>"]
B --> L["<a href='/classifications/hs/v2022/200490'>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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