2001.90.33.00 - Nopalitos 🖩

This HTS category, 2001.90.33.00, specifically classifies Nopalitos, which are the prepared or preserved edible pads of the prickly pear cactus. These nopalitos are typically preserved in vinegar or acetic acid, aligning with the broader scope of Chapter 20, which covers preparations of vegetables, fruit, nuts, and other parts of plants. The preparation method is key here, distinguishing them from fresh or simply dried cactus pads.

Within the "Other" subcategory for vegetables preserved by vinegar or acetic acid, Nopalitos are distinct from sibling categories such as artichokes (2001.90.25.00), beans (2001.90.30.00), onions (2001.90.34.00), and pimientos (2001.90.35.00). While all these items are vegetables preserved in a similar manner, the classification hinges on the specific plant part and type. Nopalitos are identifiable by their characteristic fleshy, pad-like structure and are not to be confused with other types of cactus fruit or other commonly preserved vegetables.

As this classification is a leaf node, there are no further subcategories. Therefore, the classification of Nopalitos under 2001.90.33.00 is definitive for these specific products when preserved in vinegar or acetic acid. Importers should ensure that the product being declared precisely matches the description of prepared and preserved nopalitos to avoid misclassification.