2009 - Fruit or nut juices (including grape must and coconut water) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter:
Sub-classifications
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2009 1100
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2009 5000
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2009 90
Overview
Heading 2009 encompasses a wide array of non-alcoholic and unfermented juices derived from fruits, nuts, and vegetables. This classification specifically includes essential items such as grape must (unfermented grape juice used in winemaking), and coconut water. The key defining characteristic is that these juices must not contain added spirits, although they can have sugar or other sweetening agents added. This heading is crucial for identifying beverages that are primarily juice-based and have not undergone fermentation or fortification with alcohol.
Distinguishing heading 2009 from its sibling categories within Section IV is vital. While other headings in Section IV might cover processed foodstuffs like jams, jellies, or fruit preparations, or even alcoholic beverages, heading 2009 is strictly limited to unadulterated, unfermented juices. For example, it excludes fermented fruit juices or alcoholic beverages derived from these juices, which would fall under different headings. The emphasis is on the liquid extract of fruits, nuts, and vegetables in their raw, unfermented state, with the allowance for added sweeteners.
Within heading 2009, further subdivisions are made based on the source of the juice. These subcategories allow for precise classification of single-fruit juices (such as orange, grapefruit, pineapple, apple, and tomato) and provide specific lines for grape juice and grape must. Additionally, a distinct subcategory exists for juices derived from any other single fruit, nut, or vegetable, ensuring that less common but still significant juice products are accurately categorized. Finally, the heading includes a dedicated subcategory for mixtures of juices, acknowledging that blended juice products are a common market item and require their own classification.