9902.01.04 - Artichokes, prepared or preserved by vinegar or acetic acid (provided for in subheading 2001.90.25)

This HTS category, 9902.01.04, specifically covers artichokes that have been prepared or preserved through the use of vinegar or acetic acid. These are distinct from fresh or simply frozen artichokes, as the preservation process imbues them with a characteristic acidity. This classification applies to products falling under the primary HTS subheading 2001.90.25, indicating that while their principal classification lies within Chapter 20 (Preparations of vegetables, fruit, nuts or other parts of plants), they are subject to temporary legislation or modifications detailed within Chapter 99.

Unlike other potential sibling categories within the HTS database, which might cover live animals, agricultural products, or manufactured goods at various levels, this specific entry is narrowly defined by both the product (artichokes) and the method of preparation (vinegar or acetic acid preservation). Its placement within Chapter 99 signifies a departure from standard classification, often due to temporary trade agreements, quotas, or other legislative measures that affect the importability or duty treatment of these preserved artichokes.

As this is a leaf node within the HTS classification system, there are no further subcategories that subdivide this specific entry. Therefore, the focus for classification professionals lies in accurately identifying artichokes prepared or preserved by vinegar or acetic acid. This requires careful examination of product labeling, ingredient lists, and any accompanying documentation to confirm the preservation method and ensure compliance with any temporary provisions associated with HTS code 9902.01.04.