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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If other dried prune varieties without brine
Residual subheading for dried prunes not specifically brine-soaked.
If misclassified as other nuts/dried fruits
Broad other dried fruits, but prunes specifically stay in 0813 per hierarchy.
If flavored or mixed with spices post-drying
Food preparations containing dried fruits shift to Chapter 21.
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Import Tips & Compliance
• Test for salinity levels to confirm brine process without exceeding food safety thresholds
• Use ISF filings 24 hours prior for ocean shipments to avoid delays at US ports
• Label in consumer units if repackaged, complying with COOL for country of origin
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.
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.
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.