2007.91 - Citrus fruit:

HTS 2007.91 encompasses fruit purees and pastes that have been prepared by cooking, regardless of whether added sugar or other sweeteners are present. This category specifically applies to purees and pastes derived from citrus fruits. The key distinguishing factor for classification under 2007.91 is the processing method (cooking) and the fruit source (citrus).

This heading differs from its sibling category, 2007.99, which covers "Other" jams, jellies, marmalades, and fruit or nut pastes. While 2007.99 is a broader category for cooked fruit preparations not specifically classified elsewhere, 2007.91 narrows the scope to only those derived from citrus fruits.

Within 2007.91, further subdivisions clarify the specific types of citrus fruit preparations. The subcategory 2007.91.10.00 covers general pastes and purees. 2007.91.40.00 specifically addresses orange marmalade, acknowledging its distinct market presence and preparation. Finally, 2007.91.90.00 is reserved for any other citrus fruit purees or pastes that do not fall into the more specific subcategories.