2003.90 - Other:

This HTS category, 2003.90, encompasses mushrooms and truffles that have been prepared or preserved through methods other than the addition of vinegar or acetic acid. This includes various preservation techniques such as canning, freezing, drying, or processing in brine or oil, provided that the primary preservative agent is not acidic. The scope extends to products where the mushroom or truffle is the main component, prepared for consumption or further processing.

In contrast to the sibling category 2003.10.01, which specifically covers mushrooms of the genus *Agaricus*, this category is broader. It includes all other types of mushrooms and truffles not falling under the *Agaricus* genus, as well as preparations of *Agaricus* mushrooms that are preserved by methods other than direct pickling in vinegar or acetic acid. For instance, frozen *Agaricus* mushrooms would fall here if not primarily preserved by acetic acid.

This heading is further subdivided to provide more granular classification. The subcategory 2003.90.10.00 specifically identifies truffles, distinguishing them for their unique characteristics and value. The remaining products within this broader category are classified under 2003.90.80, serving as a catch-all for other prepared or preserved mushrooms and truffles that do not fit the specific truffle classification or the *Agaricus* sibling category.