HTS US: 2004.XX.XXXX
Description
HTS Code 2004 refers to vegetables that have been prepared or preserved by methods other than vinegar or acetic acid, specifically in a frozen state. This heading excludes products classified under heading 2006, which covers vegetables preserved by vinegar or acetic acid. The products under this heading include a variety of vegetables such as potatoes and other vegetable mixtures, prepared in different forms suitable for freezing.
The classification encompasses both single types of vegetables and mixtures, prepared in a way that preserves their edibility and quality during frozen storage and transport.
Code Hierarchy
- Section II:
- Vegetable Products (Chapters 06-14)
- Chapter 20: Preparations of vegetables, fruit, nuts or other parts of plants
- Heading 2004: Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006.
- US HTS Code (10-digit):
2004.XX.XXXX– The final digits specify the exact vegetable type and preparation.
Detailed Breakdown of Subheadings
The 4-digit heading 2004 is subdivided into 6-digit and 10-digit codes to specifically identify the type of vegetable and its preparation method.
| HS/HTS Code | Description | Examples & Notes |
|---|---|---|
| 2004.10 | Potatoes | Prepared or preserved frozen potatoes, excluding those preserved by vinegar. |
2004.10.40.00 |
Yellow (Solano) potatoes | Frozen yellow variety potatoes, often used for cooking or processing. |
2004.10.80 |
Other potatoes | Other types of frozen potatoes not specified elsewhere. |
2004.10.80.20 |
French fries | Frozen potato strips prepared for frying or baking. |
2004.10.80.40 |
Other | Other frozen potato preparations excluding French fries and yellow potatoes. |
| 2004.90 | Other vegetables and mixtures of vegetables | Frozen preparations of various vegetables and mixed vegetable products. |
2004.90.10.00 |
Antipasto | Frozen mixed vegetable antipasto preparations. |
2004.90.80.00 |
Beans | Frozen beans prepared without vinegar or acetic acid preservation. |
| 2004.90.85 | Other | Various other frozen vegetables individually classified under this subheading. |
2004.90.85.20 |
Carrots | Frozen prepared carrots. |
2004.90.85.40 |
Sweet corn | Frozen sweet corn kernels or pieces. |
2004.90.85.60 |
Peas | Frozen green peas, shelled or unshelled. |
2004.90.85.65 |
Peeled clove garlic, whether or not individually quick frozen | Frozen peeled garlic cloves, prepared for cooking or processing. |
2004.90.85.75 |
Garlic, reduced in size beyond the clove, whether or not individually quick frozen | Frozen garlic products broken down beyond single cloves (e.g., minced or chopped). |
2004.90.85.85 |
Other | Other frozen vegetable preparations not classified elsewhere. |
2004.90.85.95 |
Other, including mixtures | Frozen mixtures of various vegetables prepared without vinegar preservation. |
What is NOT Classified Here?
To ensure correct classification, note these exclusions:
- Vegetables preserved by vinegar or acetic acid are classified under heading 2006.
- Fresh, chilled, or dried vegetables are classified under different subheadings or chapters.
- Vegetables preserved by other methods such as pickling or salting may fall outside this heading.
Notes
- Frozen Preparation Methods: The vegetables classified here have been processed to be frozen, which often includes blanching or other treatments to preserve texture, color, and nutritional value.
- Ingredient Composition: Some codes cover single-vegetable products, whereas others include mixtures or antipasto-type preparations.
- Tariff and Import Regulations: Import duty rates and regulations depend on specific 10-digit codes and the country of origin. Importers should verify current USHTS rates and USDA import requirements.
Declaration Example
Product: A shipment of frozen French fries made from non-yellow potatoes.US HTS Code:
2004.10.80.20(French fries)Unit of Quantity: Kilogram (kg)
General Duty Rate: Check current USHTS (May vary based on origin and trade agreements)
Additional Requirements: Compliance with USDA and FDA food safety standards.
Related HTS Codes
- HTS 2006: Vegetables preserved by vinegar or acetic acid (e.g., pickles).
- HTS 0701-0714: Fresh or chilled vegetables.
- HTS 2005: Other vegetables prepared or preserved by vinegar or acetic acid, not frozen.
