2007.99.50.10 - Guava

This HTS classification covers guava paste and puree, which are semi-solid or liquid preparations derived from cooked guavas. These products are created by processing whole guavas or their edible parts, resulting in a smooth or textured consistency. The addition of sugar or other sweetening matter is permissible within this category, as the primary defining characteristic is the processed form of the fruit.

While this category is grouped with "Other" jams, jellies, marmalades, purees, and pastes obtained by cooking, the specific sub-heading is dedicated to guava and mango preparations. This means that the key differentiator from its sibling, 2007.99.50.20, is the fruit itself. Therefore, goods classified under 2007.99.50.10 will exclusively feature guava as the principal fruit ingredient, whereas 2007.99.50.20 is for mango preparations.

As a leaf node within the HTS structure, this classification does not have further subdivisions. Classification under this code is contingent on the product being a paste or puree derived from cooked guava, and not a jam, jelly, or marmalade which would fall under different subheadings within Chapter 20. The processed form and the specific fruit (guava) are the definitive criteria for accurate classification.