2004 10 91and2004 10 99Other
These subheadings include the products referred to in the HS Explanatory Notes to heading No 2004, second paragraph,(3).
2004 90 50 Peas
and immature beans of the species
spp., in pod
For the purposes of this subheading, ‘beans in pod’ is to be taken to mean only beans of the genera
picked before maturity, the whole pod of which is edible. The pod may be of various colours such as uniform green, greenwith grey or blue markings, or yellow (wax beans).
2005 Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, otherthan products of heading No 2006
The Explanatory Notes to heading No 2004 apply to this heading.See Additional Note 1 to chapter 21 for the distinction between products falling within this heading and sauces.This heading covers the product known as ‘papad’, which is made of sheets of dried dough prepared from flour of legumi-nous vegetables, salt, spices, oil, raising agents and in some cases small amounts of cereal flour or rice flour.
2005 10 00 Homogenized vegetables
See Subheading Note 1 to this chapter.
2005 20 80 Other
This subheading includes potatoes, sliced or chipped, precooked in fat or oil, chilled and vacuum-packed.
2005 70 10and2005 70 90Olives
These subheadings cover the olives referred to in the HS Explanatory Notes to heading No 2005, fourth paragraph, (1),whether or not stuffed with vegetables (pimentos or sweet peppers, for example), fruit or nuts (almonds, for example) or amixture of vegetables and fruit or nuts.
2006 00 Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glacé or crystal-lized)
20060031to20060038With a sugar content exceeding 13 % by weight
See Additional Note 2 to this chapter as regards sugar content.
2007 Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, being cooked preparations,whether or not containing added sugar or other sweetening matter
See Additional Note 2 to this chapter as regards sugar content.This heading does not include fruit purées obtained by sieving then brought to the boil in a vacuum, the texture andchemical composition of which have not been changed by the heat treatment (heading No 2008).
2007 10 10to2007 10 99Homogenized preparations
See Subheading Note 2 to this chapter.
2008 Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not contain-ing added sugar or other sweetening matter or spirit, not elsewhere specified or included
See Additional Note 2 to this chapter as regards sugar content.See Additional Note 3 to this chapter as regards added sugar.See Additional Note 4 to this chapter as regards spirit content.See Additional Note 1 to chapter 21 for the distinction between products falling within this heading and sauces.
Official Journal of the European Communities