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

HS code 200600 covers a wide 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 consumers with a diverse array of shelf-stable, sweet-tasting goods that can be enjoyed year-round. The preservation techniques used in this industry help to extend the shelf life of these perishable items, making them more accessible to markets around the world.

The main production techniques used in the 200600 industry involve immersing the raw plant materials in sugar solutions or syrups. This can be done through a process of drying, draining, or crystallization, which removes excess moisture and infuses the products with a sweet flavor and texture. Some items may also undergo additional processing steps, such as glazing or candying, to further enhance their appearance and shelf life.

The key inputs required for the 200600 industry include a variety of fresh fruits, vegetables, nuts, and other plant-based materials. Producers also rely on large quantities of refined sugar, as well as specialized equipment for washing, cutting, cooking, and packaging the preserved goods. Depending on the specific product, additional ingredients such as citric acid, preservatives, or flavorings may also be used.

The main outputs of the 200600 industry include a diverse range of preserved fruits, vegetables, nuts, and other plant-based products, such as 200710 Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, 200799 Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, other than homogenized preparations, and 200819 (Nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glacé or crystallized)). These products are often consumed as snacks, ingredients in baked goods, or as part of a balanced diet.