Quince Cooking Puree
Commercial puree from cooked quinces for pastry fillings, with natural pectin. HTS 2007.99.48.00 applies to quince purees via cooking process.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If tropical fruit like guava
Tropical fruits in .25; quince specifically apple/quince/pear in .48.
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Import Tips & Compliance
• Bulk import? Ensure IBC totes meet food-grade standards for customs
• Pesticide residue tests common for quince; pre-clear with certificates
• Calculate duties accurately using exact sugar addition percentages
Related Products under HTS 2007.99.48.00
No Sugar Added Apple Puree
A smooth puree made from cooked apples without added sugar, used as a spread or baking ingredient. It falls under HTS 2007.99.48.00 as a fruit puree obtained by cooking, specifically for apples, meeting the chapter note definition of heat treatment to increase viscosity.
Organic Pear Paste
Thick paste produced by cooking organic pears with minimal sweetening, ideal for gourmet spreads. Classified in 2007.99.48.00 as a pear-based puree obtained by cooking, distinguishing it from fresh or frozen forms.
Quince Marmalade Puree
Cooked quince puree with light sugar, resembling marmalade in texture for baking or toast. It qualifies for HTS 2007.99.48.00 as a quince fruit puree obtained by cooking, not homogenized for infants.
Sugar-Free Apple Fruit Paste
Concentrated paste from cooked apples, no added sweeteners, for dietary use. Falls under 2007.99.48.00 for apple pastes obtained by cooking to reduce water content.
Baked Pear Baby Food Puree
Puree from baked pears, cooked for thickness, suitable for weaning but not finely homogenized. Classified in 2007.99.48.00 as non-infant-specific pear puree obtained by cooking.
Apple Cinnamon Paste
Cooked apple paste lightly spiced with cinnamon for spreads. Remains under 2007.99.48.00 as minor seasoning doesn't change fruit base classification.