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HS Codes Chapter
Chapter Codes Chapter Description
Chapter 07Harmonized System Codes of Chapter 07 :EDIBLE VEGETABLES AND CERTAIN ROOTS AND TUBERS
HS Codes Heading
Heading Codes Heading Description
0701 POTATOES, FRESH OR CHILLED
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0702 Tomatoes, fresh or chilled
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0703 ONIONS, SHALLOTS, GARLIC, LEEKS AND OTHER ALLIACEOUS
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0704 CABBAGES, CAULIFLOWERS,KOHLRABI, KALE AND SIMILAREDIBLE BRASSICAS, FRESH OR CHILLED
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0705 LETTUCE (LACTUCASATIVA) AND CHICORY ( CICHORIUM SPP.) , FRESH OR CHILLED
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0706 CARROTS, TURNIPS, SALADBEETROOT, SALSIFY, CELERIAC,RADISHES AND SIMILAR EDIBLE ROOTS, FRESH OR CHILLED
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0707 Cucumbers or gherkins, fresh or chilled
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0708 LEGUMINOUS VEGETABLES, SHELLED
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0709 OTHER VEGETABLES, FRESH OR CHILLED
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0710 VEGETABLES (UNCOOKED OR COOKED BY STEAMING OR BOILING IN WATER), FROZEN
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0711 VEGETABLES PROVISIONALLYPRESERVED (FOR EXAMPLE, BYSULPHUR DIOXIDE GAS, IN BRINE, INSULPHUR WATER OR IN OTHERPRESERVATIVE SOLUTIONS), BUT UNSUITABLE IN THAT STATE FOR IMMEDIATE CONSUMPTION
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0712 DRIED VEGETABLES, WHOLE, CUT, SLICED, BROKEN OR IN POWDER, BUT NOT FURTHER PREPARED
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0713 DRIED LEGUMINOUS VEGETABLES, SHELLED, WHETHER OR NOT SKINNED OR SPLIT
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0714 MANIOC, ARROWROOT, SALEP,JERUSALEM ARTICHOKES, SWEETPOTATOES AND SIMILAR ROOTS ANDTUBERS WITH HIGH STARCH ORINULIN CONTENT, FRESH, CHILLED,FROZEN OR DRIED, WHETHER OR NOTSLICED OR IN THE FORM OF PELLETS; SAGO PITH
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