0711.90.20.00 - Leguminous vegetables 🖩

This HTS category, 0711.90.20.00, specifically covers leguminous vegetables that have been provisionally preserved but are not yet suitable for immediate consumption. This includes a wide variety of legumes, such as beans (e.g., kidney beans, green beans, broad beans), peas, lentils, and chickpeas, that have undergone treatments like salting, pickling in brine, sulfuring, or are preserved in other solutions. The key defining characteristic is that these products are intended for further processing or preparation before they can be eaten.

This category is distinguished from its sibling categories by the specific type of vegetable. For instance, while 0711.90.30.00 covers capers, and 0711.90.50.00 is dedicated to onions, this classification is for leguminous vegetables. It also differs from the broader "Other vegetables; mixtures of vegetables" category (0711.90.65.00) by exclusively encompassing items belonging to the leguminous family. This ensures that the specific preservation methods applied to legumes are correctly identified.

As this is a leaf node within the HTS, there are no further subcategories for this specific code. Therefore, the classification process for leguminous vegetables provisionally preserved relies on the explicit definition within 0711.90.20.00 and the general provisions of Chapter 7. Correct identification will hinge on confirming the product is a legume and has undergone a provisional preservation method rendering it unsuitable for direct consumption.