2007.99.20.00 - Apricot

This HTS code, 2007.99.20.00, specifically covers apricot preparations that fall under the broader category of jams, fruit jellies, marmalades, fruit or nut purees and pastes obtained by cooking. These products are characterized by their concentrated fruit content, typically with added sugar or other sweetening matter, and a spreadable consistency derived from the cooking process. The key defining element for this classification is the primary fruit ingredient: apricot.

Distinguishing this category from its siblings, it's crucial to note that 2007.99.20.00 is exclusively for apricot-based preparations. For instance, while 2007.99.10.00 also falls under "Other" jams, it specifically enumerates strawberry. Similarly, categories like 2007.99.15.00 are designated for currants and other berries, and 2007.99.25.00 is for cherry. Therefore, any cooked fruit preparation primarily composed of apricots, regardless of specific sugar content or minor additions of other ingredients, would be classified here, provided it doesn't fit into more specific subheadings for other fruits.

As 2007.99.20.00 is a leaf node, it does not have further subdivisions. This means that all products meeting the description of apricot jam, puree, or paste, as defined by the parent categories, are consolidated under this single code. Classification at this level relies on the clear identification of apricot as the predominant fruit ingredient in a cooked, concentrated product.