Chapter 8 Edible fruit and nuts; peel of citrus fruit or melons - Section II VEGETABLE PRODUCTS

Chapter 8 Edible fruit and nuts; peel of citrus fruit or melons

Notes.

1. – This Chapter does not cover inedible nuts or fruits.

2. – Chilled fruits and nuts are to be classified in the same headings as the corresponding fresh fruits and nuts.

3. – Dried fruit or dried nuts of this Chapter may be partially rehydrated, or treated for the following purposes :

(a) For additional preservation or stabilisation (for example, by moderate heat treatment, sulphuring, the addition of sorbic acid or potassium sorbate).

(b) To improve or maintain their appearance (for example, by the addition of vegetable oil or small quantities of glucose syrup), provided that they retain the character of dried fruit or dried nuts.

4.- Heading 08.12 applies to fruit and nuts 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 fruit, nuts and peel of citrus fruit or melons (including watermelons), generally intended for human consumption (whether as presented or after processing). They may be fresh (including chilled), frozen (whether or not previously cooked by steaming or boiling in water or containing added sweetening matter) or dried (including dehydrated, evaporated or freeze-dried); provided they are unsuitable for immediate consumption in that state, they may be provisionally preserved (e.g., by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions).

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 melons and certain citrus fruit, 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.

Fruit and nuts of this Chapter may be whole, sliced, chopped, shredded, stoned, pulped, grated, peeled or shelled.

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

The addition of small quantities of sugar does not affect the classification of fruit in this Chapter. The Chapter also includes dried fruit (e.g., dates and prunes), the exterior of which may be covered with a deposit of dried natural sugar thus giving the fruit an appearance somewhat similar to that of the crystallised fruit of heading 20.06.

However, this Chapter does not cover fruit preserved by osmotic dehydration. The expression “osmotic dehydration” refers to a process whereby pieces of fruit are subjected to prolonged soaking in a concentrated sugar syrup so that much of the water and the natural sugar of the fruit is replaced by sugar from the syrup. The fruit may subsequently be air-dried to further reduce the moisture content. Such fruit is classified in Chapter 20 (heading 20.08).

This Chapter also excludes a number of vegetable products more specifically covered in other Chapters even though botanically some of them are fruits, e.g.:

(a) Olives, tomatoes, cucumbers, gherkins, marrows, pumpkins, aubergines (egg-plant), fruits of the genus Capsicum or of the genus Pimenta (Chapter 7).

(b) Coffee, vanilla, juniper berries and other products of Chapter 9.

(c) Ground-nuts and other oleaginous fruit, fruit used primarily in pharmacy or in perfumery, locust beans, kernels of apricots or of similar fruit (Chapter 12).

(d) Cocoa beans (heading 18.01).

The Chapter further excludes :

(i) Fruit Flour, meal and powder (heading 11.06).

(ii) Edible fruit and nuts and peel of melons or citrus fruit, prepared or preserved otherwise than as described above (Chapter 20).

(iii) Roasted fruit and nuts (e.g., chestnuts, almonds and figs), whether or not ground, generally used as coffee substitutes (heading 21.01).

It should be noted that fruit and nuts of this Chapter remain classified here even if put up in airtight packings (e.g., dried prunes, dried nuts 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).

Products of this Chapter remain classified here (e.g., fresh strawberries) 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).

08.01 – Coconuts, Brazil nuts and cashew nuts, fresh or dried, whether or not shelled or peeled (+).

– Coconuts:

0801.11 – – Desiccated

0801.12 – – In the inner shell (endocarp)

0801.19 – – Other

– Brazil nuts :

0801.21 – – In shell

0801.22 – – Shelled

– Cashew nuts :

0801.31 – – In shell

0801.32 – – Shelled

The heading includes desiccated coconut, that is dried and shredded flesh of coconut, but it excludescopra, the dried flesh of coconut used for the expression of coconut oil and unsuitable for human consumption (heading 12.03).

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Subheading Explanatory Note.

Subheading 0801.12

This subheading covers only coconuts whose outer fibrous husk (mesocarp) has been partially or completely removed.

08.02 – Other nuts, fresh or dried, whether or not shelled or peeled.

– Almonds :

0802.11 – – In shell

0802.12 – – Shelled

– Hazelnuts or filberts (Corylus spp.):

0802.21 – – In shell

0802.22 – – Shelled

– Walnuts :

0802.31 – – In shell

0802.32 – – Shelled

– Chestnuts (Castanea spp.):

0802.41 – – In shell

0802.42 – – Shelled

– Pistachios:

0802.51 – – In shell

0802.52 – – Shelled

– Macadanda nuts:

0802.61 – – In shell

0802.62 – – Shelled

0802.70 – Kola nuts (Cola spp.)

0802.80 – Areca nuts

– Other:

0802.91 – – Pine nuts, in shell

0802.92 – – Pine nuts, shelled

0802.99 – – Other

The principal nuts of this heading are almonds (sweet or bitter), hazelnuts or filberts, walnuts, chestnuts (Castanea spp.), pistachios, macadamia nuts, peancs and pine nuts.

This heading also covers areca (betel) nuts used chiefly as a masticatory, cola (kola) nuts used both as a masticatory and as a base in the manufacture of beverages, and an edible, nutlike, spiny-angled fruit of the species Trapa natans, sometimes referred to as a water chestnut.

The heading does not include :

(a) The edible tuber of the species Elcocharis dulcis or Elcocharis tuberosa, commonly known as the Chinese water chestnut (heading 07.14).

(b) Empty walnut or almond hulls (heading 14.04).

(e) Ground-nuts (heading 12.02), roasted ground-nuts or peanut butter (heading 20.08).

(d) Horse chestnuts (Aesculus hippocastanum) (heading 23.08).

08.03 – Bananas, including plantains, fresh or dried.

0803.10 – Plantains

0803.90 – Other

This heading covers all edible fruit of the species of the genus Musa.

Plantains are starchy bananas that are less sweet than other bananas. The starch contained in plantains differs from that contained in other bananas in that it does not become sweet during ripening. Plantains are primarily consumed after being fried, roasted, steamed, boiled or otherwise cooked.

08.04 – Dates, figs, pineapples, avocados, guavas, mangoes and mangosteens, fresh or dried.

0804.10 – Dates

0804.20 – Figs

0804.30 – Pineapples

0804.40 – Avocados

0804.50 – Guavas, mangoes and mangosteens

For the purposes of this heading the term “ figs ” applies only to fruits of he species Ficus carica, whether or not to be used for distillation; the leading therefore does not covercactus figs (prickly pears) which fall in heading 08.10.

18.05 – Citrus fruit, fresh or dried (+).

0805.10 – Oranges

– Mandarins (including tangerines and satsumas); clementines, wilkings and similar citrus hybrids:

0805.21 – – Mandarins (including tangerines and satsumas)

0805.22 – – Clementines

0805.29 – – Other

0805.40 – Grapefruit and pomelos

0805.50 – Lemons (Citrus limon, Citrus limonum) and limes (Citrus aurantifolia, Citrus latifolia)

0805.90 – Other

The expression “citrus fruit” applies inter alia to:

1) Oranges, sweet or bitter (Seville oranges).

2) Mandarins (including tangerines and satsumas). Mandarins can be grouped in the following main classes or groups :

– Satsuma (Citrus unshiuMarcovitch), which consists of many varieties.

– King (Citrus nobilis Loureiro), which contains a few varieties.

– Mediterranean (Citrus deliciosaTenore), also known as Willowleaf.

– Common (Citrus reticulata Blanco), which is represented by numerous varieties.

– Small-fruited mandarins, which consist of many species.

(3) Clementines, walkings and similar citrus hybrids

(4) Grapefruit và pomelos.

(5) Lemons (Citrus limon, Citrus limonum) and limes (Citrus aurantifolia, Citrus latifolia).

(6) Citrons, kumquats and bergamots, etc.

The heading also includes small green oranges and small green lemons of a kind used for preserving.

The heading excludes :

(a) Citrus fruit peel (heading 08.14).

(b) “Orange peas” or “orangettes” which are immature inedible oranges having fallen soon after the tree has blossomed, gathered dry with a view, in particular, to extraction of their essential oil (petit-grain) (heading 12.11).

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Subheading Explanatory Notes.

Subheading 0805.21

This subheading covers mandarins (including tangerines and satsumas).

Mandarins (Citrus reticulata Blanco) under the “Common” group may be distinguished from ordinary oranges by their smaller, flattened shape, by easier peeling, by a more distinct division of their segments and by their sweeter and more perfumed taste. Mandarins have an open core (much more so than any of the oranges) and seeds with greenish cotyledons (minor exceptions).

Tangerines are round in shape and slightly smaller than an orange. Their peel is bright orange or red in colour. Tangerines peel easily, and their taste is less acid than that of other citrus fruit.

Satsumas (Citrus unshiu Marcovitch) are an early variety of mandarin. The fruit is large, yellow-orange in colour, juicy, nonacid and without pips.

Mandarin hybrids (including tangerine and satsuma hybrids) are classified in subheading 0805.29

Subheading 0805.22

This subheading covers clementines.

Clementines (Citrus reticulate ‘Clementina’) may be distinguished from mandarins by the colour of their peel, which is orange to reddish-orange. The peel is smooth and glossy, but slightly pebbled. Furthermore, they are never flattened in shape as are mandarins, but are well rounded and smaller in size. Like mandarins, clementines can be peeled and divided into sections with ease. The taste is sweet, sub acid and aromatic, and is rather more orange-like

Subheading 0805.29

This subheading covers Wilkings and similar citrus hybrids.

Wilkings are hybrids with parents belonging to two different mandarin groups (Willowleaf and King). They are small to medium-sized and slightly flattened in shape. Their peel is orange in colour at maturity, and is glossy and slightly pebbled. It is medium-thin, somewhat brittle, somewhat adherent but readily peelable. Their flesh is deep orange in colour, and they have more pips. Wilkings are very juicy and have a rich, aromatic and distinctive flavour.

The other main hybrids are tangelos (hybrid of the mandarin with the grapefruit or the pomelo), tangors (hybrid of the tangerine with the sweet orange), calamondins, lyos and rangpurs.”.

08.06 – Grapes, fresh or dried.

0806.10 – Fresh

0806 20 – Dried

The heading covers fresh grapes whether for dessert purposes or for wine-production (including those rough-packed in barrels), and whether grown outdoors or under glass (hot-house).

The heading also covers dried grapes, the principal kinds being those known as currants”, “sultanas”, “Izmir”, “Thompson” or the so-called “seedless” raisins (all of which are substantially without pips) and the large raisins with seeds, such as “Muscatel”, “Malaga”, “Denia”, “Damascus”, “Lexir” or “Gordo” raisins.

08.07 – Melons (including watermelons) and papaws (papayas), fresh.

– Melons (including watermelons):

0807.11 – – Watermelons

0807.10 – – Other

0807.20 – Papaws (papayas)

This heading covers fresh melons of the species Citrrullus vulgaris or Cucumis melo, including, inter alia, watermelons, citron (preserving) melons, muskmelons, cantaloupes, casaba and honeydew melons. The heading also covers the melon-like fruit of the species Carica papaya, known as papaws or papaya. However, the heading excludesfruit of the species Asimina triloba known in English as pawpaws (heading 08.10).

08.08 – Apples, pears and quinces, fresh.

0808.10 – Apples

0808.30 – Pears

0808.40 – Quinces

Apples and pears are classified in this heading whether they are suitable for dessert, for making beverages (e.g., cider or perry) or for industrial purposes (e.g., preparation of apple paste, jam or jelly, extraction of pectin).

Quinces are mainly used for making jam or jelly.

08.09 – Apricots, cherries, peaches (including nectarines), plums and sloes, fresh.

0809.10 – Apricots

– Cherries :

0809.21 – – Sour cherries (Prunus cerasus)

0809.29 – – Other

0809.30 – Peaches, including nectarines

0809.40 – Plums and sloes

This heading covers apricots, all varieties of cherries (whiteheart cherries, morello cherries, etc.), peaches (including nectarines), plums of all kinds (greengages, mirabelles, damsons, etc.), and sloes.

08.10 – Other fruit, fresh.

0810.10 – Strawberries

0810.20 – Raspberries, blackberries, mulberries and loganberries

0810.30 – Black, white or red currants and gooseberries

0810.40 – Cranberries, bilberries and other fruits of the genus Vaccinium

0810.50 – Kiwifruit

0810.60 – Durians

0810.70 – Persimmons

0810.90 – Other

This heading covers all edible fruits not falling in any preceding heading of this Chapter nor included in other Chapters of the Nomenclature (see the exclusions in the General Explanatory Note to this Chapter).

It therefore includes:

(1) Strawberries.

(2) Raspberries, blackberries, mulberries and loganberries.

(3) Black, white or red currants and gooseberries.

(4) Cranberries, bilberries, blueberries, myrtle berries and other fruits of the genus Vaccinium.

(5) Kiwi fruit (Actinidia chinensis Planch, or Actinidia deliciosa).

(6) Durians (Durio zibethinus).

(7) Persimmons (kakis).

(8) Boysenberries, rowan berries, elderberries, sapodilla (naseberries), pomegranates, cactus figs (prickly pears), rose hips, jujubes, medlars, longans, litchi, soursops, sweetsops and fruit of the species Asimina triloba also known as pawpaws.

The heading excludes juniper berries (heading 09.09).

08.11 – Fruit and nuts, uncooked or cooked by steaming or boiling in water, frozen, whether or not containing added sugar or other sweetening matter.

0811.10 – Strawberries

0811.20 – Raspberries, blackberries, mulberries, loganberries, black, white or red currants and gooseberries

0811.90 – Other

This heading applies to frozen fruit and nuts which, when fresh or chilled, are classified in the preceding headings of this Chapter. (As regards the meanings of the expressions “chilled” and “frozen”, see the General Explanatory Note to this Chapter.)

Fruit and nuts which have been cooked by steaming or boiling in water before freezing remain classified in this heading. Frozen fruit and nuts cooked by other methods before freezing are excluded (Chapter 20).

Frozen fruit and nuts to which sugar or other sweetening matter has been added are also covered by this heading, the sugar having the effect of inhibiting oxidation and thus preventing the change of colour which would otherwise occur, generally on thawing out. The products of this heading may also contain added salt.

08.12 – Fruit and nuts, provisionally preserved, but unsuitable in that state for immediate consumption.

0812.10 – Cherries

0812.90 – Other

This heading applies to fruit and nuts (whether or not blanched or scalded) which have been treated solely to ensure their provisional preservation during transport or storage prior to use (e.g., by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), provided they remain unsuitable for immediate consumption in that state.

Such products are used mainly in the food industry (manufacture of jam, preparation of candied fruits, etc.). The products most commonly presented in this state are cherries, strawberries, oranges, citrons, apricots and greengages. They are usually packed in casks, trays or open-lath type containers.

08.13 – Fruit, dried, other than that of headings 08.010 to 08.06;mixtures of nuts or dried fruits of this Chapter.

0813.10 – Apricots

0813.20 – Prunes

0813.30 – Apples

0813.40 – Other fruit

0813.50 – Mixtures of nuts or dried fruits of this Chapter

(A) Dried fruit.

This heading includes dried fruits which when fresh are classified in headings 08.07 to 08.10. They are prepared either by direct drying in the sun or by industrial processes (e.g., tunnel-drying).

The fruits most commonly processed in this way are apricots, prunes, apples, peaches and pears. Dried apples and pears are used for the manufacture of cider or perry as well as for culinary purposes. With the exception of prunes, the fruits are usually halved or sliced, and stoned, cored or seeded. They may also be presented (particularly in the case of apricots and prunes) in the form of slices or blocks of pulp, dried or evaporated.

The heading covers tamarind pods. It also includes tamarind pulp, without sugar or other substances added and not otherwise processed, with or without seeds, strings or pieces of the endocarp.

(B) Mixtures of nuts or dried fruits.

The heading also covers all mixtures of nuts or dried fruits of this Chapter (including mixtures of nuts or dried fruits falling in the same heading). It therefore includes mixtures of fresh or dried nuts, mixtures of dried fruits (excluding nuts) and mixtures of fresh or dried nuts and dried fruits. These mixtures are often presented in boxes, cellulose packets, etc.

Certain dried fruits or mixtures of dried fruits of this heading may be put up (e.g., in sachets) for making herbal infusions or herbal “teas”. These products remain classified here.

However, the heading excludessuch products consisting of a mixture of one or more of the dried fruits of this heading with plants or parts of plants of other Chapters or with other substances such as one or more plant extracts (generally heading 21.06).

08.14 – Peel of citrus fruit or melons (including watermelons), fresh, frozen, dried or provisionally preserved in brine, in sulphur water or in other preservative solutions.

The citrus fruit peels most commonly used for edible purposes are orange (including bitter or Seville orange), lemon and citron. These peels are mainly used for milking candied peel or for extracting the essential oils.

The heading excludes powdered peel (heading 11.06) and candied fruit peel (heading 20.06).