Canned pineapple Hs Code

Canned pineapple harmonized system code

Product Overview Canned pineapple, classified under HS Code 200820, refers to pineapple fruit that has been peeled, cored, sliced or chunked, and preserved in a sealed container with syrup, juice, or water. This product undergoes thermal processing to ensure microbiological stability, extending shelf life while maintaining organoleptic properties such as texture, color, and flavor. Key physical specifications include uniform fruit pieces sized typically between 10-25 mm for slices and 12-15 mm for chunks, with soluble solids content ranging from 12% to 18% Brix depending on syrup concentration. The product is categorized within HS Code 200820 as canned or jarred pineapple, subdivided into variations such as pineapple in syrup, pineapple in juice, and pineapple in water or other preservative liquids. Commercially, canned pineapple is utilized extensively in food service sectors, retail packaged goods, and as an ingredient in processed foods including confectionery, baked goods, and ready-to-eat meals. Its value proposition is grounded in convenience, long shelf life, consistent quality, and compliance with food safety regulations, positioning it competitively within the global tropical fruit preservation market. HS Code Classification & Trade Specifications The HS Code 200820 is structured hierarchically as follows: Chapter 20 (Preparations of vegetables, fruit, nuts or other parts of plants), Heading 08 (Fruit, nuts and other edible parts of plants, prepared or preserved, excluding those of headings 2001 to 2006), and Subheading 200820 (Pineapples, prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit). Canned pineapple is classified here due to its preparation involving preservation through thermal processing and packaging in hermetically sealed containers, differentiating it from fresh or frozen forms. Standard trade practices dictate packaging in metal cans or glass jars ranging from 227g to 850g net weight, designed to withstand international shipping conditions including temperature variations and mechanical handling. Preservation methods align with WTO and Codex Alimentarius standards, ensuring compliance with maximum residue limits and hygiene protocols. Quality standards typically require minimum soluble solids content, absence of foreign matter, and adherence to specified acidity and pH levels to maintain product integrity. Documentation for customs clearance must accurately reflect HS classification, origin, and conformity statements to facilitate smooth import/export operations under global trade regulations.

Canned pineapple Chapter Note

1.- This Chapter does not cover : (a) Vegetables, fruit or nuts, prepared or preserved by the processes specified in Chapter 7, 8 or 11; (b) Vegetable fats and oils (Chapter 15); (c) Food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); (d) Bakers’ wares and other products of heading 19.05; or (e) Homogenised composite food preparations of heading 21.04. 2.- Headings 20.07 and 20.08 do not apply to fruit jellies, fruit pastes, sugar-coated almonds or the like in the form of sugar confectionery (heading 17.04) or chocolate confectionery (heading 18.06). 3.- Headings 20.01, 20.04 and 20.05 cover, as the case may be, only those products of Chapter 7 or of heading 11.05 or 11.06 (other than flour, meal and powder of the products of Chapter 8) which have been prepared or preserved by processes other than those referred to in Note 1 (a). 4.- Tomato juice the dry weight content of which is 7 % or more is to be classified in heading 20.02. 5.- For the purposes of heading 20.07, the expression “obtained by cooking” means obtained by heat treatment at atmospheric pressure or under reduced pressure to increase the viscosity of a product through reduction of water content or other means. 6.- For the purposes of heading 20.09, the expression “juices, unfermented and not containing added spirit” means juices of an alcoholic strength by volume (see Note 2 to Chapter 22) not exceeding 0.5 % vol.