Brine-Plumped and Oven-Dried Prunes
These prunes are soaked in a salt brine solution to plump and preserve the fruit, then oven-dried to a moist consistency suitable for long-term storage and culinary use. HTS 0813.20.10.00 applies precisely to prunes subjected to this brine-and-dry process, aligning with chapter notes for provisional preservation during transport. They require cooking or pitting before eating.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If treated with sulfur dioxide instead of brine
Heading 0812 includes fruits preserved by sulfur gas or other solutions without drying, per chapter note.
If for industrial dehydrated prunes without preservation
Bulk dehydrated prunes for processing, lacking brine treatment, are under other dried plums in 0803.
If containing added sugar during processing
Prunes dried with sugar addition shift to 0813.20.20, differentiating from plain brine-dried.
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Import Tips & Compliance
• Use commercial invoices specifying 'soaked in brine and dried' to support classification and prevent audits
• Monitor moisture content (typically 30-40%) as excessive moisture could trigger fresh fruit scrutiny
• Obtain prior notice via FDA's system for dried fruit imports to expedite border release
Related Products under HTS 0813.20.10.00
Brine-Soaked and Dried Agen Prunes
Agen prunes are a premium French variety of plums that are soaked in brine to plump them up before being dried, resulting in soft, moist prunes with enhanced flavor and extended shelf life. This HTS code 0813.20.10.00 specifically covers prunes processed by soaking in brine and drying, distinguishing them from simply dehydrated prunes in other subheadings. They remain unsuitable for immediate consumption without further preparation due to the preservation treatment.
Brine-Soaked and Dried French Prunes
French prunes, typically from the Prunus domestica variety, undergo brine soaking to rehydrate and preserve before controlled drying, yielding tender prunes ideal for baking and cooking. Classified under HTS 0813.20.10.00 due to the specific dual process of brine treatment followed by drying, as per chapter notes on provisional preservation. This method ensures they are not ready for direct consumption.
California Brine-Soaked Dried Prunes
Sourced from California's prune orchards, these prunes are brine-soaked for flavor infusion and preservation, then dried to maintain plumpness for export and retail. This fits HTS 0813.20.10.00 for prunes specifically 'soaked in brine and dried,' ensuring they are provisionally preserved per chapter guidelines. Not intended for immediate fresh consumption.
D'Agen Brine and Air-Dried Prunes
Premium D'Agen prunes are immersed in brine to enhance moisture retention and taste, followed by air-drying for a natural finish used in gourmet applications. HTS 0813.20.10.00 captures this exact process for prunes, as they are unsuitable for immediate consumption post-treatment per chapter note 0812 distinction. Ideal for stewing or baking.