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💾 Data Updated: 2025 HTS Revision 30 • Last updated: November 24, 2025

2008 - Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included:

Sub-classifications

Commodity Code
Description

Overview

HTS Code 2008 encompasses a diverse range of edible plant parts that have undergone specific preparation or preservation methods, excluding those already classified elsewhere. This category is broadly defined to include fruits, nuts, and other plant-derived edible materials that are not simply raw or dried. The preparation methods can range from canning, bottling, freezing, and drying to being preserved in sugar, spirit, or other sweetening agents. Crucially, items within this code are distinct from fresh produce (Chapter 08) and from basic processed items like jams, jellies, and fruit purees (Chapter 20, subheadings typically falling under 2007).

Unlike sibling categories at the top level of the HTS, which often deal with live animals or specific raw agricultural commodities, Chapter 20 focuses on processed foodstuffs. Therefore, 2008 is differentiated from categories like Chapter 08 (Edible fruit and nuts; peel of citrus fruit or melons) by the presence of significant preparation or preservation treatments. It also differs from other chapters within Section IV that might cover processed vegetables (Chapter 20, other subheadings), beverages (Chapter 22), or more complex prepared meals. The key distinction for 2008 lies in its comprehensive coverage of fruits, nuts, and plant parts that are prepared or preserved in a manner not specifically covered by more specialized subheadings within Chapter 20 or other chapters.

The subcategories within 2008 further refine the classification based on the specific type of fruit or nut. For instance, subheadings are provided for specific fruits like pineapples (2008.20), pears (2008.40), and strawberries (2008.80), as well as broader categories such as citrus fruit (2008.30) and peaches (2008.70). This hierarchical structure allows for precise tariff application based on the primary component of the prepared or preserved product, ensuring accurate duty assessment and trade statistics. The remaining subheadings, often ending with "Other," capture prepared or preserved plant parts that do not fit into the more specific fruit or nut classifications, including mixtures not already specified.

Go up to Chapter 20: Preparations of vegetables, fruit, nuts or other parts of plants

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