2104.10.00 - Soups and broths and preparations therefor

This HTS category encompasses a wide array of soups and broths, including concentrated, dehydrated, or otherwise prepared forms. It covers products intended for consumption as a liquid meal or as a base for other dishes, where the primary ingredient is broth or stock. This includes clear broths, creamy soups, chowders, and bouillons, whether sold as single servings or in larger containers, and whether intended for home preparation or foodservice applications.

Distinguishing this category from its sibling, 2104.20, is crucial. While both fall under Chapter 21, 2104.20 specifically addresses "homogenized composite food preparations." This implies products where ingredients are finely blended and often presented in a uniform texture, such as infant foods or specialized dietary products. In contrast, 2104.10.00 is broader, encompassing soups and broths where the distinct characteristics of their components may still be discernible, and it does not require the homogenization process as a defining feature.

Within this classification, further distinctions are made at the sub-level. The subcategory 2104.10.00.20 specifically addresses dried soups and broths, which are characterized by the removal of water to extend shelf life and reduce volume. "Other" subdivisions within this category would then cover all remaining forms of soups and broths that are not dried, such as refrigerated, canned, or shelf-stable liquid preparations.