2007.10.00.00 - Homogenized preparations 🖩

HTS Code 2007.10.00.00 specifically classifies homogenized preparations of vegetables, fruit, nuts, or other parts of plants. This category encompasses products that have undergone a homogenization process, resulting in a uniform consistency. This typically involves breaking down the raw materials into very fine particles, creating a smooth, often paste-like texture, as opposed to chunky or diced preparations. These homogenized products are generally obtained by cooking and may or may not contain added sugar or other sweetening matter.

Within the broader heading of jams, fruit jellies, marmalades, fruit or nut purées, and fruit or nut pastes, this particular code distinguishes itself by the *homogenization* aspect. While other subheadings in this range might cover products with distinct pieces or a less uniform texture, 2007.10.00.00 is reserved for those meticulously processed for a smooth, consistent finish. The key differentiator is the mechanical alteration of the raw ingredients' physical structure into a homogenous state.

As this is a leaf node within the HTS system, there are no further subcategories to introduce. The classification terminates at this specific description, meaning that any product meeting the criteria of being a homogenized preparation of vegetables, fruit, nuts, or other parts of plants, obtained by cooking, falls directly under HTS Code 2007.10.00.00, irrespective of whether sweeteners have been added.