2002.90 - Other:

This HTS category, 2002.90, encompasses tomatoes that have been prepared or preserved through methods other than pickling in vinegar or acetic acid. This includes a broad range of tomato preparations that do not fall under the more specific classification for whole or chopped tomatoes (2002.10). Examples might include tomato pastes, purees, sauces (not containing significant amounts of other ingredients that would change their essential character), and dried tomato products.

The key differentiator for this category is the absence of vinegar or acetic acid as the primary preserving agent. Sibling category 2002.10.00 specifically covers tomatoes that are either whole or in pieces, implying a less processed form. Therefore, 2002.90 is reserved for those tomato preparations that have undergone further processing, such as cooking, concentrating, or drying, but where the preservation method does not involve acidification.

Within this category, further subdivisions exist to refine classification. The subcategory 2002.90.40.00 specifically addresses tomato preparations in powder form, which are distinct due to their physical state and method of preservation. The remaining preparations not in powder form are classified under 2002.90.80, covering a wide array of other processed tomato products.