2001.90.30.00 - Beans 🖩

This HTS category, 2001.90.30.00, specifically classifies beans that have been prepared or preserved in vinegar or acetic acid. This includes a wide variety of beans such as green beans, wax beans, and string beans, whether whole, cut, or sliced, that have undergone pickling. The key defining characteristic for inclusion in this subheading is the preservation method using vinegar or acetic acid, resulting in a characteristic sour or tangy flavor and extended shelf life.

Distinguishing this category from its siblings, it is important to note that while 2001.90.25.00 covers artichokes, and 2001.90.33.00 pertains to nopalitos, and 2001.90.34.00 onions, this subheading is exclusively for beans. Similarly, 2001.90.35.00 is dedicated to pimientos, and the residual category 2001.90.38.00 captures other vegetables preserved in vinegar or acetic acid that do not fall into the more specific subheadings. Therefore, the botanical identity of the vegetable is a primary differentiator.

As this is a leaf node within the HTS, there are no further subcategories branching from 2001.90.30.00. Classification ceases at this level, meaning that all varieties of beans preserved in vinegar or acetic acid are consolidated under this single HTS code. When determining classification, it is crucial to confirm that the product is indeed beans and that the preservation method is primarily vinegar or acetic acid, rather than other brining or preservation techniques.