Harmonized System

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Section II

VEGETABLE PRODUCTS

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Chapter 7

Edible vegetables and certain roots and tubers

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Heading 0701

Potatoes, fresh or chilled.

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Tomatoes, fresh or chilled.

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Onions, shallots, garlic, leeks and other alliaceous vegetables, fresh or chilled.

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Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas, fresh or chilled.

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Lettuce (Lactuca sativa) and chicory (Cichorium spp.), fresh or chilled.

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Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots, fresh or chilled.

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Cucumbers and gherkins, fresh or chilled.

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Leguminous vegetables, shelled or unshelled, fresh or chilled.

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Other vegetables, fresh or chilled.

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Vegetables (uncooked or cooked by steaming or boiling in water), frozen.

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Vegetables provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption.

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Dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared.

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Dried leguminous vegetables, shelled, whether or not skinned or split.

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Manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes and similar roots and tubers with high starch or inulin content, fresh, chilled, frozen or dried, whether or not sliced or in the form of pellets; sago pith.

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