Chapter 20: Preparations of vegetables, fruit, nuts or other parts of plants
Source: the 2026 GTİP classification published by TÜİK and the United Nations' HS 2022 classification.
Chapter 20: Preparations of vegetables, fruit, nuts or other parts of plants
- 2001Vegetables, fruit, nuts and other edible parts of plants; prepared or preserved by vinegar or acetic acid
- 2002Tomatoes; prepared or preserved otherwise than by vinegar or acetic acid
- 2003Mushrooms and truffles, prepared or preserved other than by vinegar or acetic acid
- 2004Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading no. 2006
- 2005Vegetables preparations n.e.c.; prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading no. 2006
- 2006Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)
- 2007Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, being cooked preparations; whether or not containing added sugar or other sweetening matter
- 2008Fruit, nuts and other edible parts of plants; prepared or preserved in ways n.e.c., whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included
- 2009Fruit or nut juices (including grape must and coconut water) and vegetable juices, unfermented, not containing added spirit, whether or not containing added sugar or other sweetening matter