2005.51.40.40 - Other 🖩

This HTS classification, 2005.51.40.40, pertains to "Other" shelled beans prepared or preserved otherwise than by vinegar or acetic acid, not frozen, and not falling under heading 2006. This specifically encompasses shelled beans that have undergone preservation methods such as drying, canning, or other forms of processing, excluding those preserved solely by vinegar or acetic acid. The key distinguishing factor for this subcategory is the nature of the bean itself and its preparation method, ensuring it is not a whole bean preparation or a product of heading 2006, which deals with vegetables, fruit, nuts, seaweed, mushrooms and similar edible parts of plants, preserved by sugar.

Within the broader category of "Beans (Vigna spp., Phaseolus spp.)" under heading 2005, this specific subcategory distinguishes itself from its sibling, 2005.51.40.20 "Canned dried". While both fall under shelled beans and are prepared and preserved, the "canned dried" designation implies a specific two-step process. This current HTS code (2005.51.40.40) serves as a residual category for shelled beans prepared or preserved by methods other than solely being canned in their dried form, allowing for a broader range of preparations that do not fit into more specific subheadings.

As this is a leaf node, there are no further subcategories. Therefore, classification within 2005.51.40.40 relies on meticulously adhering to the scope of "other" shelled beans prepared or preserved, as long as they are not frozen and not preserved by vinegar or acetic acid. Examples might include shelled beans preserved through dehydration followed by a different preservation method, or beans cooked and then preserved in a brine or sauce that does not fit the criteria for vinegar or acetic acid preservation. The absence of further subdivisions means that accurate classification hinges on definitively ruling out other more specific classifications within the 2005.51.40 series.