1702.20.40.10 - Maple sugar

This HTS category, 1702.20.40.10, specifically encompasses "Maple sugar." This refers to the solid form of sugar derived from the sap of maple trees. It is characterized by its distinct maple flavor and aroma, typically achieved through the concentration and crystallization of maple sap. Classification as maple sugar hinges on its origin and processing, differentiating it from other sweeteners.

It is important to distinguish maple sugar from its sibling category, maple syrup. While both are derived from maple sap, maple syrup is the liquid form, whereas maple sugar is its solid, crystallized counterpart. The physical state (liquid versus solid) and the processing method (evaporation to syrup consistency versus further evaporation and crystallization) are the key distinguishing factors.

As this is a leaf node within the HTS, there are no further subcategories for maple sugar. Classification within this specific code is generally definitive once it is established that the product is indeed solid sugar derived from maple sap, possessing the characteristic flavor and composition. This code is intended for pure maple sugar and does not typically include blends or products where maple sugar is merely an ingredient alongside other sugars or flavorings.