Brine-Plumped and Oven-Dried Prunes from Canada
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.
Duty Rate — Canada → United States
10%
Rate breakdown
9903.05.2910%Section 301 (forced labor) — additional 10% ad valorem on products of Canada
Import Tips
• 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