Tropical Guava Jam Blend
Tropical guava jam blend lightly mixes guava with minor pineapple during cooking for enhanced flavor. Still classified in HTS 2007.99.30.00 if guava is principal, with small fruit additions allowed. Meets cooking viscosity criteria.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If pineapple or other tropical fruits predominate
Mixtures where guava isn't chief ingredient classify under specific 2008 mixtures.
If pure papaya instead of guava
Different principal fruit like papaya uses 2007.91 papaya subheading.
If uncooked frozen fruit puree mix
Frozen mixtures without cooking stay in Chapter 7.
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Import Tips & Compliance
• Provide ingredient ratios proving guava dominance
• Avoid 'blend' labeling that suggests equal mix
• Ensure all fruits meet phytosanitary standards
Related Products under HTS 2007.99.30.00
Guava Jam
Guava jam is a thick, sweet spread made by cooking guava fruit pulp with sugar until it reaches a jam-like consistency. It falls under HTS 2007.99.30.00 as a guava-based jam obtained by cooking, whether or not containing added sugar. This classification applies to retail-packaged guava jams distinct from homogenized infant preparations.
Organic Guava Jam
Organic guava jam is produced by cooking certified organic guava fruit with minimal organic sugar, creating a preservative-free spread. Classified under HTS 2007.99.30.00 for guava jams obtained by cooking, it meets the chapter note for heat-treated fruit pastes. Organic certification does not alter the HTS but requires additional documentation.
Sugar-Free Guava Jam
Sugar-free guava jam is made by cooking guava pulp with artificial sweeteners or natural alternatives like stevia to achieve a spreadable texture. It qualifies for HTS 2007.99.30.00 as guava jam 'whether or not containing added sugar or other sweetening matter,' per heading 2007 provisions. The cooking process increases viscosity as defined in chapter notes.
Guava Marmalade Jam
Guava marmalade jam combines cooked guava pulp with citrus peels for a tangy spread, cooked to jam consistency. It is classified in HTS 2007.99.30.00 specifically for guava jams, where small added ingredients for flavor are permitted without changing the principal classification. The product meets the 'obtained by cooking' requirement via heat treatment.
Spiced Guava Jam
Spiced guava jam is guava fruit cooked with spices like cinnamon and cloves, then sweetened for a gourmet spread. Under HTS 2007.99.30.00, it qualifies as guava jam where small seasoning quantities are ignored per chapter notes. Cooking ensures the viscosity increase required for heading 2007.
Low-Sugar Guava Jam
Low-sugar guava jam uses reduced sugar content while cooking guava to a spreadable paste, ideal for health-conscious consumers. It fits HTS 2007.99.30.00 for guava jams obtained by cooking, explicitly including those without full sugar addition. The heat process aligns with chapter note definitions.