Stewed Prune Preparation Base

Dried prunes partially rehydrated then redried for stewing base, still under HTS 0813.20.20 as other prunes since fully dried end product. Used by food manufacturers as instant stewing ingredient.

Import Duty Rates by Country of Origin

Origin CountryMFN RateCh.99 SurchargesTotal Effective Rate
πŸ‡¨πŸ‡³China14%+35.0%49%
πŸ‡²πŸ‡½Mexico14%+10.0%24%
πŸ‡¨πŸ‡¦Canada14%+10.0%24%
πŸ‡©πŸ‡ͺGermany14%+10.0%24%
πŸ‡―πŸ‡΅Japan14%+10.0%24%

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.

2008Lower: 16% vs 49%

If cherries predominant in mixture

Cherry mixtures lead classification over prune mixtures.

0713.33Lower: 10% vs 49%

If dried beans mixed with prunes

Dried leguminous vegetables mixtures take precedence.

1902.20.00Lower: 41.4% vs 49%

If extruded into pasta shapes

Prune-based pasta products classify as stuffed pasta.

Not sure which classification is right?

Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.

Import Tips & Compliance

β€’ Processing logs showing final moisture under drying threshold essential

β€’ Declare intended end use as 'further processing' for manufacturer's drawback

β€’ Microbiological testing certificate required for rehydrated-then-dried products