Chapter 7 Edible vegetables and certain runts and tubers - Section II VEGETABLE PRODUCTS

Chapter 7 Edible vegetables and certain runts and tubers

Notes.

1.- This Chapter does not cover forage products of heading 12.14.

2.- In headings 07.09. 07.10. 07.11 and 07.12 the word “vegetables” includes edible mushrooms, truffles, olives, capers, marrows, pumpkins, aubergines, sweet com (Zea mays var. saccharata), fruits of the genus Capsicum or of the genus Pimenta, fennel, parsley, chervil, tarragon, cress and sweet marjoram (Majorana hortensis or Origanum majorana).

3. – Heading 07.12 covers all dried vegetables of the kinds falling in headings 07.01 to 07.11, other than:

(a) dried leguminous vegetables, shelled (heading 07.13);

(b) sweet com in the forms specified in headings 11.02 to 11.04;

(d) flour, meal and powder of the dried leguminous vegetables of heading 07.13 (heading 11.06).

4. – However, dried or crushed or ground fruits of the genus Capsicum or of the genus Pimenta are excluded from this Chapter (heading 09.04).

5. – Heading 07.11 applies to vegetables which have been treated solely to ensure their provisional preservation during transport or storage prior to use (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), provided they remain unsuitable for immediate consumption in that state.

GENERAL

This Chapter covers vegetables, including the products listed in Note 2 to the Chapter, whether fresh, chilled, frozen (uncooked or cooked by steaming or boiling in water), provisionally preserved or dried (including dehydrated, evaporated or freeze-dried). It should be noted that some of these products when dried and powdered are sometimes used as flavouring materials but nevertheless remain classified in heading 07.12.

The term “chilled” means that the temperature of a product has been reduced, generally to around 0 °C, without the product being frozen. However, some products, such as potatoes, may be considered to be chilled when their temperature has been reduced to and maintained at + 10 °C.

The expression “frozen” means that the product has been cooled to below the product’s freezing point until it is frozen throughout.

Unless the context otherwise requires, vegetables of this Chapter may be whole, sliced, chopped, shredded, pulped, grated, peeled or shelled.

The Chapter also includes certain tubers and roots with a high starch or inulin content, fresh, chilled, frozen or dried, whether or not sliced or in the form of pellets.

Vegetables not presented in a state covered by any heading of this Chapter are classified in Chapter 11or Section IV. For example, flour, meal and powder of dried leguminous vegetables and flour, meal, powder, flakes, granules and pellets of potatoes are classified in Chapter 11, and vegetables prepared or preserved by any process not provided for in this Chapter fall in Chapter 20.

However, it should be noted that homogenisation, by itself, does not qualify a product of this Chapter for classification as a preparation of Chapter 20.

It should also be noted that vegetables of this Chapter remain classified here even if put up in airtight containers (e.g., onion flour in cans). In most cases, however, products put up in these packings have been prepared or preserved otherwise than as provided for in the headings of this Chapter, and are therefore excluded (Chapter 20).

Similarly, products of this Chapter remain classified here (e.g., fresh or chilled vegetables) when subjected to packaging by means of a Modified Atmospheric Packaging (MAP) process. In a MAP process the atmosphere surrounding the product is altered or controlled (e.g., by removing or reducing the oxygen content and replacing it with or increasing the nitrogen or carbon dioxide content).

Fresh or dried vegetables fall in this Chapter whether intended for use as food, for sowing or for planting (e.g., potatoes, onions, shallots, garlic, leguminous vegetables). However, the Chapter does not cover seedling vegetables in a condition for replanting (heading 06.02).

In addition to the exclusions mentioned above and in the Chapter Notes, this Chapter does not include:

(a) Chicory plants or chicory roots (heading 06.01 or 12.12).

(b) Certain vegetable products used as raw materials in the food industries e.g., cereals (Chapter 10) and sugar beet and sugar cane (heading 12.12).

(d) Certain plants and parts of plants, although sometimes used for culinary purposes, e.g., basil, borage, hyssop, all species of mint, rosemary, rue, sage and dried roots of burdock (Arctium lappa) (heading 12.11).

(e) Edible seaweeds and other algae (heading 12.12).

(f) Swedes, mangolds, fodder roots, hay, lucerne (alfalfa), clover, sainfoin, forage kale, lupines, vetches and similar forage products (heading 12.14).

(g) Beet or carrot tops (heading 23.08).

07.01 – Potatoes, fresh or chilled (+).

0701.10 – Seed

0701.90 – Other

This heading covers fresh or chilled potatoes of all kinds (other thansweet potatoes of heading 07.14). The heading includes, inter alia, seed potatoes intended for sowing and new potatoes.

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Subheading Explanatory Note.

Subheading 0701.10

For the purposes of subheading 0701.10, the expression “seed” covers only potatoes which are regarded by the competent national authorities as intended for sowing.

07.02 – Tomatoes, fresh or chilled.

This heading covers fresh or chilled tomatoes of all kinds.

07.03 – Onions, shallots, garlic, leeks and other alliaceous vegetables, fresh or chilled.

0703.10 – Onions and shallots

0703.20 – Garlic

0703.90 – Leeks and other alliaceous vegetables

This heading covers the following fresh or chilled alliaceous vegetables :

(1) Onions (including onion sets and Spring onions) and shallots.

(2) Garlic.

(3) Leeks, chives and other alliaceous vegetables.

07.04 – Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas, fresh or chilled.

0704.10 – Cauliflowers and broccoli

0704.20 – Brussels sprouts

0704.90 – Other

The fresh or chilled products of this heading include the following :

(1) Cauliflowers and broccoli (e.g., Brassica oleracea botrytis and Brassica oleracea var. italica).

(2) Brussels sprouts.

(3) Other headed brassicas, (e.g., white cabbage, Savoy cabbage, red cabbage, Chinese cabbage), collards, kale and other leafy brassicas, as well as other sprouting brassicas, and kohlrabi.

Other brassicas in the form of roots arc, however, excluded (e.g., turnips of heading 07.06, swedes (rutabagas) of heading 12.14).

07.05 – Lettuce (Lactuca saliva) and chicory (Cichorium spp.), fresh or chilled.

– Lettuce :

0705.11 – – Cabbage lettuce (head lettuce)

0705.19 – – Other

– Chicory :

0705.21 – – Witloof chicory (Cichorium intybus var. foliosum)

0705.29 – – Other

This heading covers fresh or chilled lettuce (Lactuca saliva) of which the principal type is cabbage or head lettuce. In addition the heading covers fresh or chilled chicory (Cichorium spp.), including endive, which includes the following principal varieties :

(1) Witloof (blanched) chicory(Cichorium intybus var. foliosum)

(2) Escarole chicory (Cichorium endivia var. latifolia).

(3) Curly chicory also known as endive (Cichorium endivia var. crispa).

The heading excludes chicory plants and chicory roots (heading 06.01 or 12.12).

07.06 – Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots, fresh or chilled.

0706.10 – Carrots and turnips

0706.90 – Other

The fresh or chilled roots of this heading include carrots, turnips, salad beetroot (salad beets), salsify, celeriac (turnip-rooted or German celery), radishes, scorzonera, horseradish, Chinese artichokes (Stachys afffinis), burdock (Arctium lappa) and parsnips (Pastinaca saliva). These products remain in this heading whether or not their tops have been removed.

The heading excludes :

(a) Celery of heading 07.09.

(b) Provisionally preserved roots of burdock (heading 07.11).

07.07 – Cucumbers and gherkins, fresh or chilled.

This heading covers only fresh or chilled cucumbers and gherkins.

07.08 – Leguminous vegetables, shelled or unshelled, fresh or chilled.

0708.10 – Peas (Pisum sativum)

0708.20 – Beans (Vigna spp., Phaseolus spp.)

0708.90 – Other leguminous vegetables

The leguminous vegetables of this heading include :

(1) Peas (Pisum sativum), including green peas and fodder peas.

(2) Beans (Phaseolus spp.. Vigna spp.), which include Lima or butter beans, mung beans, beans in edible pods (variously known as kidney beans, French beans, runner beans, string beans, wax beans or snap beans) and cowpeas (including black eye).

(3) Broad beans (Vicia faba var. major), horse beans (Vicia faba var. equina hoặc var.minor) and hyacinth beans (Dolichos lablab L.).

(4) Chickpeas (garbanzos).

(5) Lentils.

(6) Guar seeds.

The heading excludes :

(a) Soya beans (heading 12.01).

(b) Locust beans (heading 12.12).

07.09 – Other vegetables, fresh or chilled.

0709.20 – Asparagus

0709.30 – Aubergines (egg-plants)

0709.40 – Celery other than celeriac

– Mushrooms and truffles :

0709.51 – – Mushrooms of the genus Agaricus

0709.52 – – Mushrooms of the genus Boletus

0709.53 – – Mushrooms of the genus Cantharellus

0709.54 – – Shiitake (Lentinus edodes)

0709.55 – – Matsutake (Tricholoma matsutake, Tricholoma magnivelare, Tricholoma anatolicum, Tricholoma dulciolens, Tricholoma caligatum)

0709.56 – – Truffles (Tuber spp.)

0709.59 – – Other

0709.60 – Fruits of the genus Capsicum or of the genus Pimenta

0709.70 – Spinaeh, New Zealand spinach and orache spinach (garden spinach)

– Other:

0709.91 – – Globe artichokes

0709.92 – – Olives

0709.93 – – Pumpkins, squash and gourds (Cucurbita spp.)

0709.99 – – Other

The vegetables of this heading include :

(1) Asparagus.

(2) Aubergines (egg-plants).

(3) Celery (other than celeriac of heading 07.06).

(4) Mushrooms (including mushrooms of the genus Agaricus(such as the common white mushroom, A. bisporus), mushrooms of the genus Boletus, mushrooms of the genus Cantharellus, Shiitake (Letinus edodes) and Matsutake (Tricholoma matsutake, Tricholoma magnivelare, Tricholoma anatolicum, Tricholoma dulciolens, Tricholoma caligatum))and truffles (Tuber spp.).

(5) Fruits of the genus Capsicum or of the genus Pimenta, commonly referred to as “peppers”. Fruits of the genus Capsicum range from the sweet or bell peppers (Capsicum annuum var. annuum), which are the mildest and largest of the genus Capsicum and which, either in their green or their ripened state, are most commonly eaten as a vegetable in salads, to the more pungent varieties of Capsicumfrutescens and Capsicum annuum, which include chillies. Cayenne pepper, paprikas, etc., used most often to flavour foods. Fruits of the genus Pimenta include Jamaica pepper (also known as clove pepper, English pepper and allspice). The heading does not cover these products when dried, crushed or ground (heading 09.04).

(6) Spinach, including New Zealand and orache (garden) spinach.

(7) Globe artichokes.

(8) Sweet com (Zea mays var. saccharata), whether or not on the cob.

(9) Pumpkins, marrows, squash and gourds (Cucurbita spp.).

(10) Olives.

(11) Rhubarb, edible cardoons, fennel, capers and sorrel.

(12) Chard (white beet) and okra (gumbo).

(13) Parsley, chervil, tarragon, cress (e.g., watercress), savory (Satureia hortensis), coriander, dill, sweet marjoram (Majorana hortensis or Origanum majorana). Wild marjoram (Origanum vulgare) is excluded(heading 12.11).

(14) Bamboo shoots and soya bean sprouts.

The heading also excludes the edible tuber of the species Eleochairis dulcis or Eleocharis tuberosa, commonly known as the Chinese water chestnut (heading 07.14).

07.10 – Vegetables (uncooked or cooked by steaming or boiling in water), frozen.

0710.10 – Potatoes

– Leguminous vegetables, shelled or unshelled :

0710.21 – – Peas (Pisum sativum)

0710.22 – – Beans (Vigna spp., Phaseolus spp.)

0710.29 – – Other

0710.30 – Spinach, New Zealand spinach and orache spinach (garden spinach)

0710.40 – Sweet corn

0710.80 – Other vegetables

0710.90 – Mixtures of vegetables

This heading covers frozen vegetables which, when fresh or chilled, are classified in headings 07.01 to 07.09.

The expression “frozen” is defined in the General Explanatory Note to this Chapter.

The frozen vegetables of this heading are generally obtained at the industrial level by quick-freezing processes. Such processes are used in order that the temperature range of maximum crystallisation is passed quickly. This avoids the rupture of the cellular structure and the vegetables therefore substantially retain their fresh appearance on thawing.

Vegetables to which salt or sugar has been added before freezing remain classified in this heading, as do vegetables which have been cooked by steaming or boiling in water before freezing. However, the heading excludes vegetables cooked by other processes (Chapter 20) or prepared with other ingredients, such as prepared meals (Section IV).

The principal kinds of vegetables preserved by freezing are potatoes, peas, beans, spinach, sweet corn, asparagus, carrots and beetroot.

This heading also includes mixtures of frozen vegetables.

07.11 – Vegetables provisionally preserved, but unsuitable in that state for immediate consumption.

0711.20 – Olives

0711.40 – Cucumbers and gherkins

– Mushrooms and truffles :

0711.51 – – Mushrooms of the genus Agaricus

0711.59 –Other

0711.90 – Other vegetables; mixtures of vegetables

This heading applies to vegetables which have been treated solely to ensure their provisional preservation during transport or storage prior to use (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), provided they remain unsuitable for immediate consumption in that state.

Vegetables covered by this heading are generally packed in casks or barrels, and are mainly used as raw materials for manufacturing purposes: the principal varieties are onions, olives, capers, cucumbers, gherkins, mushrooms, truffles and tomatoes.

However the heading excludesgoods which, in addition to having been provisionally preserved in brine, have also been specially treated (e.g., by soda solution, by lactic fermentation); these fall in Chapter 20 (for example, olives, sauerkraut, gherkins and green beans).

07.12 – Dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared.

0712.20 – Onions

– Mushrooms, wood ears (Auricularia spp.), jelly fungi (Tremella spp.) and truffles :

0712.31 – – Mushrooms of the genus Agaricus

0712.32 – – Wood ears (Auricularia spp.)

0712.33 – – Jelly fungi (Tremella spp.)

0712.34 – – Shiitake (Lentinus edodes)

0712.39 – – Other

0712.90 – Other vegetables: mixtures of vegetables

This heading covers vegetables of headings 07.01 to 07.11 which have been dried (including dehydrated, evaporated or freeze-dried) i.e., with their natural water content removed by various processes. The principal kinds of vegetables treated in this way are potatoes, onions, mushrooms, wood ears (Auricularia spp.), jelly fungi (Tremella spp ), truffles, carrots, cabbage and spinach. They are usually prepared in strips or slices, either of one variety or mixed (julienne).

The heading also covers dried vegetables, broken or powdered, such as asparagus, cauliflower, parsley, chervil, onion, garlic, celery, generally used either as flavouring materials or in the preparation of soups.

The heading excludes, inter alia :

(a) Dried leguminous vegetables, shelled (heading 07.13).

(b) Dried, crushed or ground fruits of the genus Capsicum or of the genus Pimenta (heading 09.04), potato flour, meal, powder, flakes, granules and pellets (heading 11.05), flour, meal and powder of the dried leguminous vegetables of heading 07.13 (heading 11.06).

(d) Soup preparations based on dried vegetables (heading 21.04).

07.13 – Dried leguminous vegetables, shelled, whether or not skinned or split (+).

0713.10 – Peas (Pisum sativum)

0713.20 – Chickpeas (garbanzos)

– Beans (Vigna spp., Phaseolus spp.):

0713.31 – – Beans of the species Vigna mungo (L.) Hepper or Vigna radiata (L.) Wilczek

0713.32 – – Small red (Adzuki) beans (Phaseolus or Vigna angularis)

0713.33 – – Kidney beans, including white pea beans (Phaseolus vulgaris)

0713.34 – – Bambara beans (Vigna subterranea or Voandzeia subterranea)

0713.35 – – Cow peas (Vigna unguiculata)

0713.39 – – Other

0713.40 – Lentils

0713.50 – Broad beans (Vicia faba var. major) and horse beans (Vicia faba var. equina, Vicia faba var. minor)

0713.60 – Pigeon peas (Cajanus cajan)

0713.90 – Other

This heading covers leguminous vegetables of heading 07.08 which have been dried and shelled, of a kind used for human or animal consumption (e.g., peas, chickpeas, Adzuki and other beans, lentils, broad beans, horse beans, guar seeds), even if intended for sowing (whether or not rendered inedible by chemical treatment) or for other purposes. They may have undergone moderate heat treatment designed mainly to ensure better preservation by inactivating the enzymes (the peroxidases in particular) and eliminating part of the moisture; however, such treatment should not affect the internal character of the cotyledon.

The dried leguminous vegetables of this heading may be skinned or split.

This heading excludes :

(a) Flour, meal and powder of dried shelled leguminous vegetables (heading 11.06).

(b) Soya beans (heading 12.01).

(d) Locust beans (heading 12.12).

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Subheading Explanatory Note.

Subheading 0713.31

This subheading covers only beans of the species Vigna mungo (L) Hepper, also known as urd or black gram, and beans of the species Vigna radiata (L.) Wilczek, also known as mung or green gram. Both species are widely used for bean sprout production.

07.14 – Manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes and similar roots and tubers with high starch or inulin content, fresh, chilled, frozen or dried, whether or not sliced or in the form of pellets; sago pith.

0714.10 – Manioc (cassava)

0714.20 – Sweet potatoes

0714.30 – Yams (Dioscorea spp.)

0714.40 – Taro (Colacasia spp.)

0714.50 – Yautia (Xanthosoma spp.)

0714.90 – Other

This heading covers tubers and roots with high starch or inulin content and which are therefore used for manufacturing food or industrial products; it also covers sago pith. In some cases, the tubers and roots are also used directly for human or animal consumption.

The heading covers these products, fresh, chilled, frozen or dried, whether or not sliced or in the form of pellets made either from pieces (e.g., chips) of the roots or tubers of this heading or from their flours, meals or powders of heading 11.06. The pellets are proudced either directly by compression or by the addition of a binder (molasses, concentrated sulphite lyes, etc.); the proportion of added binder may not exceed 3 % by weight. Manioc pellets may be disintegrated, but remain classified here provided that they are identifiable as such. The disintegrated manioc pellets can be identified by observing their physical characteristics, e.g., non-homogeneous particles with broken pieces of manioc pellets, brownish colour with black spots, pieces of fibre visible to the naked eye and a small quantity of sand or silica left in.

In addition to the tubers and roots specifically mentioned in the heading text (manioc (Manihot esculenta), sweet potatoes (Ipomoea batatas), etc.), the heading includes the edible tuber of the species Elcocharis dulcis or Eleocharis tuberosa, commonly known as the Chinese water chestnut.

Products of this heading which are otherwise prepared fall in other Chapters, e.g., flour, meal and powder (heading 11.06), starches (heading 11.08) and tapioca (heading 19.03).

The heading also excludes live dahlia tubers (heading 06.01), and potatoes, fresh or dried (heading 07.01 or 07.12, respectively).

Chapter 7 Edible vegetables and certain runts and tubers - Section II VEGETABLE PRODUCTS

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