Fresh White Chayote
Fresh white chayote features a smoother skin and milder flavor than green varieties, ideal for raw preparations or gentle cooking. Classified under HTS 0709.99.10.00 for its fresh or chilled state as the specific vegetable Sechium edule.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If dried or dehydrated
Dried vegetables are excluded from Chapter 7 fresh categories and go to heading 0711.
If not specifically chayote but similar other fresh vegetables
General 'other' fresh vegetables subheading applies if not precisely identified as Sechium edule.
If flour or processed into vegetable flour
Processed into flour shifts to Chapter 11 for vegetable flours and meals.
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Import Tips & Compliance
• Maintain cold chain at 45-50°F during shipping to preserve quality and comply with fresh produce standards
• Declare exact variety and origin; white chayote from Costa Rica may have specific quarantine rules
• Avoid common pitfalls like overripe imports, which could be rejected or reclassified as waste
Related Products under HTS 0709.99.10.00
Fresh Green Chayote Squash
Fresh green chayote (Sechium edule) is a crisp, pear-shaped vegetable commonly used in Latin American and Caribbean cuisines for salads, stir-fries, and soups. It falls under HTS 0709.99.10.00 as it is fresh or chilled, not dried, frozen, or preserved, and specifically classified as chayote within the 'other vegetables' category of Chapter 7.
Chayote for Retail Sale
Fresh chayote packaged in consumer-ready mesh bags or trays for supermarket shelves, maintaining its fresh or chilled condition. HTS 0709.99.10.00 covers this as fresh Sechium edule, distinct from bulk or processed forms.
Organic Fresh Chayote
Certified organic fresh chayote grown without synthetic pesticides, appealing to health-conscious markets. Falls under HTS 0709.99.10.00 as fresh or chilled Sechium edule, with organic status noted statistically per General Note 6.