Blueberry Paste for Baking
Cooked blueberry fruit paste sweetened, designed for bakery applications. Fits 2007.99.65 for other fruit pastes from cooking. Thickened by heat reduction.
Import Duty Rates by Country of Origin
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.
If dried beans/veg, minor fruit
Dried mixtures if not predominantly cooked fruit.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Provide refractive index/Brix readings if disputed with juices
• Label as 'industrial paste' to avoid retail infant subheading
• Check for set sales; components may classify separately
Related Products under HTS 2007.99.65
Apricot Cooked Puree
Cooked apricot puree with sweetening matter, ideal for fillings in pastries. Classified in 2007.99.65 as other fruit pastes obtained by cooking, not fitting specific fruit subheadings. Heat treatment ensures the required viscosity increase.
Plum Fruit Puree
Cooked plum puree paste with sweetening for jams and fillings. Under 2007.99.65 as other cooked fruit pastes. Not a specific subheading fruit.
Nut-Apple Fruit Paste
Cooked paste blending apples and nuts with sugar for spreads. Under 2007.99.65 as fruit/nut pastes obtained by cooking, not specific. Heat-treated for thickness.
Kiwi Fruit Puree Paste
Cooked kiwi puree paste with added sweetening for yogurt and ice cream. HTS 2007.99.65 for other fruit pastes from cooking process. Viscosity via reduced pressure heat.
Gooseberry Cooked Paste
Traditional gooseberry paste cooked with sugar for pies. Classified 2007.99.65 as other fruit pastes. Meets cooking definition for heading.
Passion Fruit Paste
Cooked passion fruit paste for beverages, sweetened. 2007.99.65 for other tropical fruit pastes obtained by cooking.