- Section 02
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Edible vegetables and certain roots and tubers
Chapter notes
Notes.
1.- This Chapter does not cover forage products of heading 12.14.
2.- In headings 07.09, 07.10, 07.11 and 07.12 the word “vegetables” includes edible mushrooms, ruffles, olives, capers, marrows, pumpkins, aubergines, sweet corn (Zea mays var. saccharata), fruits of the genus Capsicum or of the genus Pimenta, fennel, parsley, chervil, tarragon, cress and sweet marjoram (Majorana hortensis or Origanum majorana).
3.- Heading 07.12 covers all dried vegetables of the kinds falling in headings 07.01 to 07.11, other than :
(a) dried leguminous vegetables, shelled (heading 07.13);
(b) sweet corn in the forms specified in headings 11.02 to 11.04;
- Potatoes, fresh or chilled
- Tomatoes, fresh or chilled
- Onions, shallots, garlic, leeks and other alliaceous vegetables, fresh or chilled
- Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas, fresh or chilled
- Lettuce (Lactuca sativa) and chicory (Cichorium spp.), fresh or chilled
- Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots, fresh or chilled
- Cucumbers and gherkins, fresh or chilled
- Leguminous vegetables, shelled or unshelled, fresh or chilled
- Other vegetables, fresh or chilled
- Vegetables (uncooked or cooked by steaming or boiling in water), frozen
- 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
- Dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared
- Dried leguminous vegetables, shelled, whether or not skinned or split.
- 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
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- Section 02
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Edible vegetables and certain roots and tubers
Chapter notes
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