2005.60.00.00 - Asparagus 🖩

This HTS classification, 2005.60.00.00, specifically covers prepared or preserved asparagus. This means asparagus that has undergone processing beyond simple cleaning or trimming, such as canning, pickling (though not in vinegar or acetic acid), or drying, and is not presented in a frozen state. The key is that the asparagus is preserved using methods other than direct acidification with vinegar or acetic acid, and it is not a product covered under heading 2006 (vegetables preserved by sugar).

It's important to distinguish this category from its siblings. For instance, while 2005.10.00.00 covers homogenized vegetables and 2005.20.00 includes potatoes, this category is exclusively for asparagus. Similarly, unlike 2005.40.00.00, which is for peas, or the categories for beans and olives, this specific HTS code isolates asparagus in its prepared, non-frozen, and non-vinegar-preserved form. The focus remains on the specific vegetable and the preservation method employed.

As this is a leaf node within the HTS, there are no further subcategories. The classification is precise for prepared asparagus. Examples of goods that would fall under this code include canned asparagus spears, dried asparagus pieces, or asparagus preserved in brine or oil, provided they are not frozen and not preserved with vinegar or acetic acid. The classification hinges on the identity of the vegetable and the specific preservation technique utilized, excluding those preserved by sugar (heading 2006) or by vinegar/acetic acid.