Mandarin Orange Paste
A thick paste made from heat-treated mandarin oranges, used in sauces and spreads. The cooking process aligns with the definition of citrus fruit paste in heading 20.07.
Import Duty Rates by Country of Origin
| Origin Country | MFN Tariff | Surtaxes | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | 8.5% | — | 8.5% |
| 🇲🇽Mexico | 8.5% | — | 8.5% |
| 🇺🇸United States | 8.5% | — | 8.5% |
| 🇩🇪Germany | 8.5% | — | 8.5% |
| 🇯🇵Japan | 8.5% | — | 8.5% |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If the paste is made from a non-citrus fruit
Other fruit pastes fall under different tariff items in heading 20.07.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right tariff item — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Ensure the paste is cooked and has a thickened consistency
• Provide a product description that clearly states the cooking process
• Verify that the product is not classified as a jam or jelly, which may have different requirements
Related Products under Tariff item 2007.91.00
Bonne Maman Orange Marmalade
A premium orange marmalade with thick-cut peel chunks in a sweet, cooked citrus gel. The cooking process and added sugar qualify it as a citrus fruit preparation under heading 20.07.
Citron Paste for Confectionery
A sweetened paste made by cooking citron fruit, used as a filling or flavouring in confectionery. The cooking process reduces water content and increases viscosity, qualifying it as a fruit paste under heading 20.07.
Grapefruit Puree for Baking
A grapefruit purée prepared by cooking with sugar, intended for use in pastry fillings. The heat treatment increases viscosity, aligning with the definition of fruit purée in heading 20.07.
Hartley's Seville Orange Marmalade
A traditional Seville orange marmalade cooked to a firm set with fine peel shreds. The cooking process and bitter-sweet flavour qualify it as a citrus fruit preparation under heading 20.07.
Kumquat Fruit Puree
A purée made by cooking whole kumquats, used in gourmet jams and spreads. The cooking process thickens the product, making it a citrus fruit purée under heading 20.07.
Lemon Puree Concentrate
A concentrated purée from cooked lemons, used in beverages and confectionery. The cooking process reduces water content and increases viscosity, fitting the definition of citrus fruit purée in heading 20.07.