0711.90.50.00 - Onions

This HTS category, 0711.90.50.00, specifically classifies onions that have been provisionally preserved but are not yet suitable for immediate consumption. Provisional preservation typically involves methods such as treatment with salt, sulfur dioxide gas, or solutions containing other specified substances that inhibit spoilage. The key criterion for inclusion here is that the onions, in their preserved state, require further processing or preparation to be eaten.

This classification is distinguished from its siblings by its exclusive focus on onions. For example, 0711.90.20.00 covers provisionally preserved leguminous vegetables, while 0711.90.30.00 pertains to capers. The broader category 0711.90.65.00 encompasses "Other vegetables; mixtures of vegetables," which would not include onions if they can be classified more specifically under this sub-heading. Therefore, the defining characteristic is the specific commodity (onions) within the broader context of provisionally preserved vegetables.

As this is a leaf node in the HTS structure, there are no further subcategories. Classification under 0711.90.50.00 is final for onions preserved in the manner described, provided they meet the provisional preservation criteria outlined in Chapter 7 of the Harmonized Tariff Schedule. Examples of such preserved onions might include those preserved in brine for industrial use or those treated with preservatives prior to further culinary preparation.