2001.90.45.00 - Mangoes 🖩

This HTS classification, 2001.90.45.00, specifically covers mangoes that have been prepared or preserved by vinegar or acetic acid. This means the mangoes would have undergone a process where vinegar or acetic acid is used as the primary preservative, often resulting in a pickled or marinated product. Examples include pickled mangoes or mangoes preserved in a sweet and sour brine.

Within the broader category of "Other" preserved vegetables, fruit, nuts, and other edible plant parts prepared with vinegar or acetic acid, this HTS code distinguishes itself by its specific focus on mangoes. While sibling categories like 2001.90.42.00 (Chestnuts), 2001.90.48.00 (Chinese water chestnuts), and 2001.90.50.00 (Walnuts) classify other specific fruits and nuts preserved in the same manner, 2001.90.45.00 isolates mangoes for distinct tariff treatment. The residual category, 2001.90.60.00, would encompass other fruits or plant parts not otherwise specified.

As this classification is a leaf node, there are no further subcategories. The detailed description of "Mangoes" at this level signifies that the classification ends with the specific identification of this fruit when prepared or preserved by vinegar or acetic acid. Any variations in processing beyond this primary preservation method, or the inclusion of other ingredients that might alter the fundamental character of the preserved mangoes, would necessitate a review of other HTS classifications.