Heading 2004

Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 20.06.

2 subheadings

Sous-positions

2004.10

Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 20.06. - Potatoes

1 tariff items

2004.90

Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 20.06. - Other vegetables and mixtures of vegetables

11 tariff items

Notes explicatives

Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading2006 See note 3 to this chapter. This heading does not cover preparations of products of heading 0714 which are not considered to be vegetables (subheading 2001 90 40 , 2006 00 38 , 2006 00 99 or 2008 99 91 ).

Source: eu_cn_en (EUR-Lex 02019XC0329(02)-20250113)

Cooked, not otherwise prepared This subheading includes the products referred to in the HS Explanatory Note to heading 2004 , second paragraph, (1).

Source: eu_cn_en (EUR-Lex 02019XC0329(02)-20250113)

Other These subheadings include the products referred to in the HS Explanatory Note to heading 2004 , second paragraph, (3).

Source: eu_cn_en (EUR-Lex 02019XC0329(02)-20250113)

Peas (Pisum sativum) and immature beans of the speciesPhaseolusspp., in pod For the purposes of this subheading, ‘beans in pod’ is to be taken to mean only beans of the generaPhaseolusandVignapicked before maturity, the whole pod of which is edible. The pod may be of various colours such as uniform green, green with grey or blue markings, or yellow (wax beans).

Source: eu_cn_en (EUR-Lex 02019XC0329(02)-20250113)

Chapter 20 Notes (6)

1. 1. This Chapter does not cover: • (a) Vegetables, fruit or nuts, prepared or preserved by the processes specified in Chapter 7, 8 or 11; • (b) Vegetable fats and oils (Chapter 15); • (c) Food preparations containing more than 20% by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); • (d) Bakers’ wares and other products of heading 19.05; or • (e) Homogenised composite food preparations...

2. 2. Headings 20.07 and 20.08 do not apply to fruit jellies, fruit pastes, sugar-coated almonds or the like in the form of sugar confectionery (heading 17.04) or chocolate confectionery (heading 18.06).

3. 3. Headings 20.01, 20.04 and 20.05 cover, as the case may be, only those products of Chapter 7 or of heading 11.05 or 11.06 (other than flour, meal and powder of the products of Chapter 8) which have been prepared or preserved by processes other than those referred to in Note 1 (a).

4. 4. Tomato juice the dry weight content of which is 7% or more is to be classified in heading 20.02.

5. 5. For the purposes of heading 20.07, the expression "obtained by cooking" means obtained by heat treatment at atmospheric pressure or under reduced pressure to increase the viscosity of a product through reduction of water content or other means.

6. 6. For the purpose of heading 20.09, the expression "juices, unfermented and not containing added spirit" means juices of an alcoholic strength by volume (see Note 2 to Chapter 22) not exceeding 0.5% vol.

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