Mandarin Orange Paste
Thickened puree from cooked mandarin oranges, used in baking or as a spread, under HTS 2007.91.90.00 for other citrus fruit pastes. Cooking reduces water content, fitting heading 2007 criteria.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not obtained by cooking
Uncooked fruit purees classify under miscellaneous edible preparations.
If specifically orange jam
Orange jams have a prior subheading; precise fruit ID matters.
If dried, not paste form
Dehydrated citrus purees shift to dried vegetables/fruit heading.
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Import Tips & Compliance
• Specify mandarin as citrus in invoices; tangerine variants may need clarification
• Viscosity tests recommended to distinguish from juices
• Watch for added preservatives; small quantities allowed but declare fully
Related Products under HTS 2007.91.90.00
Orange Marmalade
A thick, bittersweet spread made by cooking oranges with sugar to achieve a gel-like consistency, typical of citrus marmalades under HTS 2007.91.90.00. It falls here as a citrus fruit product obtained by cooking, not qualifying as homogenized infant food.
Lemon Curd
A creamy citrus paste made by cooking lemon juice, zest, sugar, eggs, and butter until thickened, classified under HTS 2007.91.90.00 as other citrus fruit pastes obtained by cooking. Distinct from jams due to its custard-like texture but fits the heading for cooked citrus products.
Grapefruit Jam
A sweet spread from cooked grapefruit pulp and sugar, gelled for spreading, under HTS 2007.91.90.00 for other citrus fruit jams. Obtained by cooking to reduce water and increase viscosity, distinguishing it from fresh fruit or juices.
Kumquat Jam
Whole fruit citrus jam from cooking tiny kumquats with sugar, retaining peel texture, classified in HTS 2007.91.90.00 as other citrus obtained by cooking. Heat treatment creates the signature sticky consistency.
Tangerine Marmalade
Seville-style marmalade from cooked tangerines, sugar, and pectin for a spreadable gel, under HTS 2007.91.90.00. As a citrus product via cooking, it matches the 'other' category precisely.
Clementine Jelly
Clear-set jelly from cooked clementine juice and pectin, under HTS 2007.91.90.00 for citrus fruit jellies. Cooking defines classification.