2005.99.20.00 - Onions 🖩

This HTS code, 2005.99.20.00, specifically classifies onions that have been prepared or preserved by methods other than freezing, vinegar, or acetic acid. These preparations fall under the broader category of "Other vegetables and mixtures of vegetables" within heading 2005, which covers vegetables prepared or preserved otherwise than by sugar. The key distinguishing factor for this subcategory is the exclusive focus on onions, differentiating it from other "other vegetables" such as carrots (2005.99.10.00) or artichokes (2005.99.80.00), and from preserved vegetables like sauerkraut (2005.99.30.00).

The preparations covered under this code typically involve cooking, drying, or canning of onions, where the primary preservation method is not through the addition of vinegar or acetic acid, nor are they frozen. This distinguishes them from pickled onions or other items preserved with acidic solutions. Examples might include dehydrated onion flakes, canned whole or diced onions, or onion powders produced through drying and processing.

As a leaf node in the HTS structure, 2005.99.20.00 does not have further subdivisions. Therefore, the classification relies entirely on accurately identifying the product as prepared or preserved onions, excluding those preserved via vinegar/acetic acid or freezing, and ensuring it is not a vegetable mix or another specifically listed item within the broader "other vegetables" category of heading 2005.