chapter 07 Edible vegetables and certain roots and tubers note

HS CodeDescription
07.01 Potatoes, fresh or chilled:
07.02 Tomatoes, fresh or chilled
07.03 Onions, shallots, garlic, leeks and other alliaceous vegetables, fresh or chilled:
07.04 Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas, fresh or chilled:
07.05 Lettuce (Lactuca sativa) and chicory (Cichorium spp.), fresh or chilled:
07.06 Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots, fresh or chilled:
07.07 Cucumbers and gherkins, fresh or chilled
07.08 Leguminous vegetables, shelled or unshelled, fresh or chilled:
07.09 Other vegetables, fresh or chilled:
07.10 Vegetables (uncooked or cooked by steaming or boiling in water), frozen:
07.11 Vegetables provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption:
07.12 Dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared:
07.13 Dried leguminous vegetables, shelled, whether or not skinned or split:
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: