HS Code 2006
Sugar-Preserved Fruit and Vegetables
HS code 2006 covers fruit, vegetables, nuts, and plant parts preserved by sugar, including glace cherries and candied citrus peels, through the process of candy
HS Code 2006 — Sugar-Preserved Fruit and Vegetables
This category covers plant parts preserved using sugar, commonly referred to as glace, candying, or crystallising. It includes candied citrus peel, glace cherries, and other fruits or vegetables that have been drained and coated in sugar.
What's included
- Glace cherries
- Candied ginger
- Crystallised fruit
- Sugar-preserved lemon peel
What's excluded
- Jams and jellies → use
2007(Jams are cooked fruit preparations with sugar but have a different texture and heading.) - Fruit preserved in syrup → use
2008(Heading 2006 is for 'drained' or dry candied items; fruits in liquid sugar syrup go to 2008.)
Common examples
- Glace cherries for baking
- Crystallised ginger chunks
- Candied orange peel for panettone
- Sugar-drained pineapple rings
Frequently asked questions
Is fruit in syrup under 2006?
No. If the fruit is submerged in liquid syrup, it belongs in 2008. 2006 is for fruits that are 'drained' or dry to the touch.
Trade & shipping notes
- Typical duty range: 12% - 25%
- Documentation: Check for 'Added Sugar' declarations as many countries apply additional sugar taxes.
- Typical shipping mode: LCL
- Top exporters: France, Italy, Thailand
- Top importers: United States, United Kingdom, Germany
Related HS codes
Key takeaway
Code 2006 is specifically for 'dry' sugar-preserved items like glace fruit and candied peels.
Related HS codes
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