Plums Hs Code

Plums harmonized system code

Product Overview Plums classified under HS Code 080940 refer to fresh or dried fruits of the genus Prunus, specifically encompassing various species and cultivars widely cultivated for consumption. These products are characterized by their firm to semi-firm flesh, smooth skin, and a single large pit or stone centrally located within the fruit. Physical specifications typically include size ranges from 2 to 5 centimeters in diameter, with color variations spanning purple, red, yellow, and green hues. Processing levels under this classification may include fresh, chilled, or mechanically sorted and graded plums, but exclude processed or preserved forms such as canned or frozen. Quality attributes focus on uniformity of size, absence of defects (bruising, pest damage), optimal sugar content (measured in degrees Brix, generally 10-18°), and moisture levels consistent with fresh fruit standards. The HS Code 080940 encompasses subcategories including fresh plums (08094010), dried plums or prunes (08094020), and specifically excludes related stone fruits under adjacent codes. Commercial applications are diverse, ranging from direct retail sale in fresh produce markets, incorporation into food service menus, to raw material input for juice, jam, and confectionery manufacturing. The product’s value proposition lies in its perishable nature requiring controlled supply chains, alongside its nutritional profile and consumer demand in international markets, positioning it as a key horticultural export commodity. HS Code Classification & Trade Specifications The HS Code 080940 falls under Chapter 08 (Edible fruit and nuts; peel of citrus fruit or melons), heading 0809 (Fruit, dried, other than that of headings 0801 to 0806), with subheading 080940 specifically designating plums, fresh or dried. This classification is justified by the botanical origin and the form of the product (fresh or dried), differentiating it from processed forms covered under other HS codes. From a trade logistics perspective, plums require packaging solutions that ensure ventilation and cushioning, commonly employing ventilated clamshells, cardboard trays, or wooden crates with netting to prevent moisture accumulation and mechanical damage during transit. Preservation methods include temperature-controlled storage (typically 0-4°C for fresh plums) and controlled atmosphere shipping to extend shelf life. Shipping containers must comply with phytosanitary regulations and maintain relative humidity levels between 85-95% to prevent desiccation. Quality standards align with the UNECE Standard FFV-45 for plums and prunes, encompassing criteria for maturity, size grading, defects tolerance, and pesticide residue limits consistent with Codex Alimentarius guidelines. Compliance with WTO Sanitary and Phytosanitary Measures (SPS) and accurate tariff classification facilitate customs clearance and support international trade efficiency for importers, exporters, and customs brokers.

Plums Chapter Note

1.- This Chapter does not cover inedible nuts or fruits. 2.- Chilled fruits and nuts are to be classified in the same headings as the corresponding fresh fruits and nuts. 3.- Dried fruit or dried nuts of this Chapter may be partially rehydrated, or treated for the following purposes : (a) For additional preservation or stabilisation (for example, by moderate heat treatment, sulphuring, the addition of sorbic acid or potassium sorbate), (b) To improve or maintain their appearance (for example, by the addition of vegetable oil or small quantities of glucose syrup), provided that they retain the character of dried fruit or dried nuts. 4.- Heading 08.12 applies to fruit and nuts which have been treated solely to ensure their provisional preservation during transport or storage prior to use (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), provided they remain unsuitable for immediate consumption in that state.