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Chapter 20 – Preparations of vegetables, fruit, nuts or other parts of plants

Items under “Chapter 20 – Preparations of vegetables, fruit, nuts or other parts of plants” (8). Each links to its page and to its own sub-map.

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20.01 – Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid
20.02 – Tomatoes prepared or preserved otherwise than by vinegar or acetic acid
20.03 – Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid
20.04 – Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products …
20.05 – Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than produ…
20.07 – Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, whether or …
20.08 – Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing adde…
20.09 – Fruit or nut juices (including grape must and coconut water) and vegetable juices, unfermented and not contai…