2006.00.20.00 - Cherries

This HTS classification, 2006.00.20.00, specifically covers cherries that have been preserved by sugar. This preservation method includes processes such as draining, glacé (candied), or crystallization. These are typically fruits where the original moisture content has been significantly reduced and replaced or infused with sugar, resulting in a product with an extended shelf life and a sweet, often chewy or firm, texture. The intended use is often as a confectionary ingredient, for baking, or as a decorative element in food products.

While this category is nested under "Vegetables, fruit, nuts, fruit-peel and other parts of plants preserved by sugar (drained, glacé or crystallized)," it is distinct from its sibling categories due to the specific fruit it covers. For instance, 2006.00.30.00 pertains to preserved ginger root, and 2006.00.40.00 addresses preserved pineapples. Both are preserved by sugar, but the raw botanical material clearly differentiates them. The "Other, including mixtures" category exists at this level to capture preserved fruits not explicitly listed by name, or combinations of such preserved fruits.

As a leaf node, 2006.00.20.00 does not have further subcategories. Therefore, classification within this code relies on identifying the product as preserved cherries, fitting the sugar preservation criteria outlined. The key determining factor is the botanical identity of the fruit (cherry) and the processing method (preservation by sugar in a drained, glacé, or crystallized form).