0712.90.15.00 - Not ripe 🖩

This HTS category, 0712.90.15.00, specifically classifies dried vegetables that are not further prepared, with a focus on olives that are not ripe. This classification applies to olives in their dried form, regardless of whether they are whole, cut, sliced, or in powder, provided they have not undergone any additional preparation beyond the drying process. The key distinguishing factor for this subcategory is the stage of ripeness of the olives at the time of drying.

This classification is distinct from its sibling category, 0712.90.20.00, which covers ripe olives that have been dried and not further prepared. The critical determinant for choosing between these two categories lies in the assessment of the olives' ripeness. Unripe olives, typically characterized by a firmer texture and a green or pale color (depending on the varietal), are classified here, whereas ripe olives, which have matured to a darker color and softer texture, would fall under the ripe classification.

As a leaf node, this category does not have further subcategories. Therefore, the classification hinges entirely on the precise definition of "not ripe" olives in their dried and unfurther prepared state. Importers and exporters should ensure that the physical characteristics and origin documentation clearly support the classification of the olives as unripe to avoid any discrepancies during customs clearance.