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💾 Data Updated: 2025 HTS Revision 30 • Last updated: November 24, 2025

2005 - Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006:

Sub-classifications

Commodity Code
Description

Overview

This HTS category, 2005, encompasses a wide array of vegetables that have been prepared or preserved, but not through fermentation with vinegar or acetic acid, nor through freezing. It specifically excludes products classified under heading 2006, which typically covers vegetables preserved by sugar. The key distinguishing factor for this heading is the preservation method employed, focusing on processes like canning, drying (excluding those preserved by sugar), or other methods that do not involve vinegar or freezing.

Within Section IV, which deals with prepared foodstuffs, Chapter 20 provides a comprehensive classification for preparations of vegetables, fruits, nuts, and other plant parts. Heading 2005 operates as a residual category for prepared vegetables not specifically covered by other headings within Chapter 20, such as those preserved by sugar (2006) or pickled in vinegar (2007). Therefore, this heading is crucial for accurately classifying a broad spectrum of non-frozen, non-vinegar preserved vegetable products.

The subcategories within 2005 further refine the classification based on specific types of vegetables or preparation methods. These include homogenized vegetables (2005.10), distinct classifications for potatoes (2005.20) and peas (2005.40), beans (Vigna spp., Phaseolus spp.), asparagus (2005.60), and olives (2005.70). A further subdivision exists for "Other vegetables and mixtures of vegetables," serving as a broad catch-all for any remaining prepared vegetables that fit the criteria of heading 2005 but are not specifically enumerated.

Go up to Chapter 20: Preparations of vegetables, fruit, nuts or other parts of plants

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