Juice - fruit juice, fruit juice concentrate|HS Code

Juice - fruit juice, fruit juice concentrate harmonized system code

Product Overview The product under consideration is Juice - Fruit Juice, Fruit Juice Concentrate, classified under the Harmonized System (HS) Code 2009. This category encompasses beverages derived from the extraction or pressing of fresh, wholesome fruits, subsequently concentrated through the process of evaporation or reverse osmosis. Key characteristics of these products involve their vibrant color, natural sweetness, associated vitamins and minerals, and absence of preservatives. Within HS Code 2009, subcategories exist based on the type of fruit used, the concentration level, and whether additional sweetening elements are included. Commercial applications are vast, with primary uses in the food service industry, retail, and food processing industries, as ingredients in beverages, desserts, and food products. The market positioning of fruit juice concentrates is anchored on their ease of transport and storage, cost-effectiveness, and versatility in application, offering a competitive edge in the international trade market. HS Code Classification & Trade Specifications HS Code 2009 is specifically allocated for Fruit Juices (including grape must) and Vegetable Juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter. The hierarchical breakdown of this code follows the structure: Chapter 20 (Preparations of vegetables, fruit, nuts or other parts of plants), Heading 09 (Fruit juices and vegetable juices), making the full 6-digit code 2009. The rationale for this classification is based on the product's composition, processing level, and its form as a beverage. Trade considerations for this product category involve packaging in aseptic, canned, or frozen forms for preservation and ease of transport. Shipping requirements typically necessitate refrigeration or cool storage to maintain product integrity. Quality standards for these products are rigorous, including measurable attributes such as Brix level (sweetness), acidity, and absence of contaminants, ensuring compliance with World Trade Organization and customs documentation standards.

Juice - fruit juice, fruit juice concentrate 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.