Jam - fruit jam|HS Code

Jam - fruit jam harmonized system code

Product Overview Jam - Fruit Jam, classified under HS Code 2007, is a semi-solid, sweet spread or preserve made primarily from crushed or chopped fruit, sugar, and pectin. Processed to a gel-like consistency, fruit jam retains some of the original texture of the fruit and imparts a distinctive flavor. The key characteristics of this product include its high fruit content, high sugar concentration, consistency, and color, all of which vary depending on the type of fruit used. HS Code 2007 encompasses multiple subcategories, including jams obtained from different fruits such as citrus, berries, and other fruits. Fruit jam is widely used for both commercial and domestic purposes including foodservice and retail industries, as a spread for bakery products, fillings for pastries, and as a flavoring agent in confectioneries. Its market positioning is based on its multi-purpose use, long shelf life, and its ability to capture the natural essence of various fruits, offering a competitive advantage over artificial alternatives. HS Code Classification & Trade Specifications Fruit Jam falls under the Harmonized System (HS) Code 2007. The hierarchical breakdown of the HS Code is as follows: Chapter 20 (Preparations of vegetables, fruit, nuts, or other parts of plants), Heading 07 (Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, being cooked preparations). The product's classification under this specific code is due to its processing level, which involves cooking and preservation. In terms of trade considerations, fruit jam is typically packaged in glass jars for retail, and larger containers for commercial use, both to preserve its quality and extend its shelf life. Shipping requirements necessitate careful handling to prevent breakage or spoilage. Quality standards for fruit jam are defined by its fruit content, sugar levels, and the absence of artificial additives, and these should be clearly stated in the product documentation. In compliance with World Trade Organization and customs standards, the technical terminology used in describing the product must be consistent with international trade classification systems.

Jam - fruit jam 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.