2005.99.85.00 - Chickpeas (garbanzos) 🖩

This HTS category, 2005.99.85.00, specifically covers chickpeas, also commonly known as garbanzos, when prepared or preserved otherwise than by vinegar or acetic acid, and not frozen. These products fall under the broader heading of "Other vegetables and mixtures of vegetables" within the "Other" subcategory, indicating they are not specifically enumerated in more precise classifications within the 2005.99 range. The preparation methods typically include canning, drying, or other non-refrigerated preservation techniques that do not involve acidic solutions.

When classifying chickpeas, it is crucial to distinguish them from other items within the 2005.99.85.00 context. Unlike sibling categories such as carrots (2005.99.10.00), onions (2005.99.20.00), or sauerkraut (2005.99.30.00), this code is exclusively for chickpeas. It also differs from categories for water chestnuts or peppers, which are classified under distinct subheadings within the "Other vegetables" grouping, even if they share the same level of detail in their descriptions.

As this is a leaf node in the HTS classification system, there are no further subcategories. Therefore, the classification for chickpeas is finalized at this 10-digit code. The primary determination for this classification relies on the identification of the commodity as chickpeas and the confirmation of the preservation method (not by vinegar or acetic acid, and not frozen). This ensures that these specific legumes are correctly identified for customs purposes, separate from other preserved vegetables.