Description

The edible vegetables and roots are classified in the European Classification of Goods (CN) according to:

  • their genus (plant family) - for example brassicas such as broccoli and cabbage
  • their state - they may be fresh, chilled, frozen, dried or provisionally preserved
  • their intended use - for example products intended for animal fodder and herbs for pharmaceutical or similar purposes are covered elsewhere

This guide will help you classify edible fruit and nuts correctly for the purposes of the Tariff.


Definitions

  • Alliaceous vegetables - vegetables that belong to the Allium plant family (see below).
  • Allium - vegetables in the Allium family which include onions, shallots, leeks and garlic.
  • Brassica - vegetables in the brassica family which include cabbages, kale, brussels sprouts and cauliflowers.
  • Genus - group of similar plant types. The term forms the first part of the plant's Latin or botanical name.
  • Genera - plural of genus.
  • HS - Harmonised System that classifies commodities under different codes so that the correct duties and controls are applied to imports and exports.
  • HSENs - Harmonised System Explanatory Notes. These give useful guidance about the scope of the Tariff chapters, headings and subheadings.
  • Leguminous vegetables - vegetables that belong to the Leguminosae plant family (see below).
  • Leguminosae - vegetables in the Leguminosae family groupings include peas (pisum), beans (phaseolus and vigna) and lentils (lens).
  • Species - subdivision of a plant family or genus. It forms the second part of the Latin or botanical name.
  • Var. - variety. This indicates a subdivision of a species

Classifying frozen vegetables

Frozen vegetables are classified under heading code 0710. They can be either uncooked, or cooked by steaming or boiling in water before being frozen.

Frozen vegetables must be maintained at a temperature of no more than -12°C. This must be consistent throughout the product, to make sure it's thoroughly frozen right the way through.

If a frozen product isn't frozen down to -12°C then it can't be classified under heading code 0710. It must be classified as fresh or chilled. In particular, products described as 'frozen garlic' must be classified under heading code 0703 (fresh or chilled) if they do not meet the freezing temperature requirement.

As well as the types of vegetable specifically listed under subheading codes 0710 10 to 0710 90, the following are also classified under heading code 0710, if frozen to the required temperature:

  • truffles
  • capers
  • marrows and pumpkins
  • aubergines
  • fennel and cress
  • certain herbs, such as parsley and chervil

Classifying roots and tubers

Certain roots and tubers with a high starch or inulin content are classified under heading code 0714. (Inulin is a naturally-occurring carbohydrate that is extracted from certain roots). Products that are classified under this heading include:

  • manioc (or cassava)
  • sweet potatoes
  • jerusalem artichokes
  • arrowroot
  • salep (flour made from the dried roots of orchids)
  • sago pith

These products may be with or without skin. They can be fresh, chilled, frozen or dried, and may be whole, sliced or in pellet form. Subheading code 0714 10 98 10 covers pellets of manioc flour and meal. When dispersed in water, at least 95 per cent by weight of the pellet - calculated on the dry matter - must pass through a woven metal wire cloth sieve with a mesh size of 2 millimetres.

Chinese water chestnuts

Heading code 0714 also covers Chinese water chestnuts. Although they don't have a high starch content, they are included here because of their high inulin content. But the Caltrop variety of water chestnuts is classified as nuts in Chapter 8 under heading code 0802.

Classifying leguminous vegetables

Leguminous vegetables are classified under heading code 0708 if they're fresh or chilled, and under heading code 0713 if they're dried. Dried products are included whether they're intended for food use or for sowing.

Leguminous vegetables classified under these headings include:

  • peas (pisum sativum)
  • beans (vigna, phaseolus species)
  • broad beans and horse beans (vicia faba)
  • chickpeas (garbanzos)
  • lentils (lens)

Some legumes aren't covered in Chapter 7 and are classified elsewhere. For example, soya beans are classified in Chapter 12 under heading code 1201. Locust beans are classified in the same chapter, under heading code 1212.


Classifying provisionally preserved vegetables

Provisionally preserved vegetables are classified under heading code 0711. They must not be suitable for eating immediately. They're generally packed in casks or barrels and are raw ingredients that have been provisionally preserved for transport and storage before being used in food manufacturing. They must stay in that state and remain unsuitable for immediate consumption.

This preservation rule means that vegetables such as olives or gherkins that have been pickled in brine or vinegar (and can be eaten straight from the jar) are not provisionally preserved and are classified elsewhere. If they can be eaten with no further treatment or processing they're classified in Chapter 20 under heading codes 2001, 2002, 2003 or 2005.


Classifying herbs and spices

There is no single classification in the tariff for herbs. They can be covered in Chapter 7, Chapter 9 or Chapter 12, depending on their purpose and on the part of the plant they come from. For example, leaves are classified in a different chapter from seeds.

Herbs covered in Chapter 7

Some herbs are classified as vegetables and are covered under heading codes 0709 to 0712 in this chapter. They include:

  • parsley
  • chervil
  • tarragon 
  • coriander leaves 
  • dill leaves 
  • sweet marjoram

Herbs covered in Chapter 9

Some herbs are classified as spices and are covered in Chapter 9. These include:

  • thyme
  • bay leaves
  • dill seed
  • coriander seed
  • cumin seed

Herbs covered in Chapter 12

Chapter 12 covers herbs that are classified under heading code 1211 as types of plant used in perfumery, in pharmacy, or for insecticidal, fungicidal or similar purposes. These include:

  • basil
  • borage
  • hyssop
  • mint
  • rosemary
  • rue
  • ginseng roots
  • sage
  • wild marjoram (oregano)

Many of these herbs are also used in cooking, but they can never be classified in Chapter 7 as vegetables. They must always be classified under heading code 1211.


Classifications and Latin names for edible vegetables

Common Name

Alternatives

Latin Name

Heading Code

Artichoke - globe

 

Cynara scolymus

0709 10

Artichoke - Japanese or Chinese

Crosnes
Chorogi

Stachys asieboldii
Stachys affinis

0706 90

Artichoke - Jerusalem

Girasole

Helianthus tuberose

0714 90

Aubergine

Eggplant
Brindjal
Bringal

Solanum melongena

0709 or 0710

Bamboo shoot

 

Bambusa vulgaris
Phyllostachys pubescens

0709 90

Bean shoot

Bean sprout (soy bean)
Mung bean

Glycine max
Phaseolus aureus

0709 90

Broccoli - sprouting

Calabrese

Brassica oleracea

0704 90

Broccoli - headed

 

Brassica oleracea

0704 10

Chard

White beet
Spinach beet
Silver beet
Leaf beet
Seakale beet

Beta vulgaris

0709 90

Chayote

Chow chow

Sechium edule

0709 90

Chervil (other than rooted)

 

Antriscus cerefolium

0709 90

Chervil (rooted)

 

Chaerophyllum

0706 90

Chinese cabbage

Pak-choi

Brassica chinensis

0704 90

Chinese water chestnuts

Pi-tsi

Eleocharis dulcis and Eleocharis tuberose

0714 90

Cocoyam - new

Tannia
Yautia

Xanthosoma sagitiifolium

0714 90

Crow garlic

Wild leek

Allium ampeloprasum

0703 90

Dasheen

Eddo
Taro
Elephant's ear
Old cocoyam

Colocasia esculenta
Colocasia antiquorum
 

0714 90

Dolichos

Hyacynth bean
Bonavist bean
Lalab
Lubia

Dolichos lablab

0708 90

Endive

Curly chicory

Cichorium endivia var. crispa

0705 29

Gourd

 

Various

0709 90

Lotus root

 

Nelumbium nuciferum

0714 90

Marjoram - sweet (dried)

 

Origanum majorana
Majorana hortensis

0712 90

Marjoram - sweet (fresh)

 

Origanum majorana
Majorana hortensis

0709 90

Marrows (vegetable)

 

Cucurbita pepo var. medullosa

0709 90

Mustard green

Pak-choi
Boy-choi

Brassica chinensis

0704 90

Okra

Ladies fingers
Gumbo
Okro
Bindi

Hibiscus esculentus
 

0709 90

Orache

Garden spinach

A triplex hortensis

0709 70

Oxalis - notched

 

Oxalis crenata

0709 90

Pak-choi

Chinese cabbage

Brassica chinensis

0709 90

Parsley (not rooted)

 

Petroselinium crispum

0709 90

Parsley (turnip rooted)

Hamburgh parsley

Petroselinium crispum var. tuberose

0709 90

Parsnip

 

Pastinaca sativa

0706 90

Patience

Spinach-dock

Rumex patienta

0709 90

Pe-Tsai

Wong Bok
Chihli

Brassica pekinensis

0704 90

Pumpkin

 

Curcurbita pepo

0709 90

Purslain (common)

Purslane

Portulacea

0709 90

Rocambole

Sand leek

Allium scorodoprasum

0703 90

Rhubarb

 

Rheum rhaponticum

0709 90

Salsify

Vegetable oyster
Oyster plant

Tragopogon porrifolius

0706 90

Savory

Winter savory
Summer savory

Satereja montana
Satereja hortensis

0709 90

Savoy cabbage

 

Brassica oleracea var. bullata

0704 90

Scorznera

Black salsify

Scorzonera hispanica

0706 90

Seakale

 

Crambe matitima

0709 90

Skirret

 

Sium sisarum

0709 90

Sorrel

 

Rumex acetosa

0709 90

Spring onion

 

Allium cepa

0703 10

Sweet potato

 

Ipomoea batatas

0714 20

Tarragon

 

Artemisia dracununculu

0709 90

Watercress

 

Nasturtium officinale
Nasturtium microphyllum

0709 90

Yam

 

Dioscorea (various)

0714 90

Zucchini

Courgette

Curcurbita pepo var. medullosa

0709 90