0813.20.10.00 - Soaked in brine and dried 🖩

This classification, 0813.20.10.00, specifically covers prunes that have been processed by soaking in brine and subsequently dried. The key characteristic defining this subcategory is the dual processing method: immersion in a saline solution followed by a drying operation. This treatment often contributes to preservation and alters the texture and flavor profile of the dried fruit.

Distinguishing this category from its sibling, 0813.20.20 (Other), is crucial. While both fall under the umbrella of prunes within Chapter 8's dried fruits section, 0813.20.10.00 is reserved for those prunes that have undergone the brine-soaking step as part of their preparation. The "Other" category would encompass prunes that have been dried by methods other than or in addition to brining, such as simple air-drying or dehydration.

As this is a leaf node within the HTS structure, there are no further subcategories. Therefore, classification hinges on the precise processing method. Importers and exporters should ensure that the product's preparation precisely matches the description of being "soaked in brine and dried" to fall accurately within this specific HTS code. Products that are merely dried without the preceding brining step would be classified elsewhere.