2001.90.34.00 - Onions 🖩

This HTS classification, 2001.90.34.00, specifically designates onions that have been prepared or preserved in vinegar or acetic acid. This encompasses whole onions, sliced onions, or onion pieces that undergo a pickling or marinating process using these acidic solutions. The defining characteristic for this category is the presence of vinegar or acetic acid as the primary preserving agent, which alters their flavor and extends shelf life.

When distinguishing this category from its siblings, the key differentiator lies in the specific vegetable being preserved. For instance, while 2001.90.30.00 covers beans preserved in vinegar, and 2001.90.35.00 pertains to pimientos, this code is exclusively for onions. Siblings such as 2001.90.25.00 (Artichokes) and 2001.90.33.00 (Nopalitos) also represent different vegetables preserved under the same general method. The residual category, 2001.90.38.00, is for any other vegetables preserved in vinegar or acetic acid not otherwise specified.

As this is a leaf node, there are no further subcategories within 2001.90.34.00. Classification decisions at this level will therefore rely on ensuring the product is indeed an onion and has been preserved using vinegar or acetic acid. Any variations in the form of the onion (e.g., whole, diced, pearl) or the specific concentration of the acidic solution do not typically create new subheadings, provided the core definition of preserved onions in vinegar or acetic acid is met.