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1233.0 - Australian Harmonized Export Commodity Classification (AHECC), Jan 2006  
Previous ISSUE Released at 11:30 AM (CANBERRA TIME) 17/06/2003   
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2001Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid

2002Tomatoes prepared or preserved otherwise than by vinegar or acetic acid

2003Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid

2004Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of 2006

2005Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of 2006

2006Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)

2007Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter

2008Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included

2009Fruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter




NOTES

1. This Chapter does not cover:
    (a) Vegetables, fruit or nuts, prepared or preserved by the processes specified in Chapter 07, 08 or 11;
    (b) Food preparations containing more than 20% by weight of sausage, meat, meat offal, blood, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); or
    (c) Homogenised composite food preparations of 2104.


2. 2007 and 2008 do not apply to fruit jellies, fruit pastes, sugar-coated almonds or the like in the form of sugar confectionery (1704) or chocolate confectionery (1806).


3. 2001, 2004 and 2005 cover, as the case may be, only those products of Chapter 07 or of 1105 or 1106 (other than flour, meal and powder of the products of Chapter 08) which have been prepared or preserved by processes other than those referred to in Note 1(a).


4. Tomato juice the dry weight content of which is 7% or more is to be classified in 2002.


5. For the purposes of 2007, the expression "obtained by cooking" means obtained by heat treatment at atmospheric pressure of under reduced pressure to increase the viscosity of a product through reduction of water content or other means.


6. For the purposes of 2009, "juices, unfermented and not containing added spirit" means juices of an alcoholic strength by volume (see Note 2 to Chapter 22) not exceeding 0.5% vol.


SUBHEADING NOTES

1. For the purposes of 2005.10, "homogenised vegetables" means preparations of vegetables, finely homogenised, put up for retail sale as infant food or for dietetic purposes, in containers of a net weight content not exceeding 250g. For the application of this definition no account is to be taken of small quantities of any ingredients which may have been added to the preparation for seasoning, preservation or other purposes. These preparations may contain a small quantity of visible pieces of vegetables. 2005.10 takes precedence over all other subheadings of 2005.


2. For the purposes of 2007.10, "homogenised preparations" means preparations of fruit, finely homogenised, put up for retail sale as infant food or for dietetic purposes, in containers of a net weight content not exceeding 250g. For the application of this definition no account is to be taken of small quantities of any ingredients which may have been added to the preparation for seasoning, preservation or other purposes. These preparations may contain a small quantity of visible pieces of fruit. 2007.10 takes precedence over all other subheadings of 2007.


3. For the purposes of 2009.12, 2009.21, 2009.31, 2009.41, 2009.61 and 2009.71, the expression "Brix value" means the direct reading of degrees Brix obtained from a Brix hydrometer or of refractive index expressed in terms of percentage sucrose content obtained from a refractometer, at a temperature of 20 degrees Celsius or corrected for 20 degrees Celsius if the reading is made at a different temperature.


ADDITIONAL NOTES

1. For the purposes of 2009, "TSS" means total soluble solids as determined by the International Federation of Fruit Juice Producers analysis method No. 8B, 1968.


2. For the purposes of 2009 and 2009.1, "juice" shall be taken to include products of oranges, regardless of method of derivation.


SECTION 04 - PREPARED FOODSTUFFS; BEVERAGES, SPIRITS AND VINEGAR; TOBACCO AND MANUFACTURED
TOBACCO SUBSTITUTES
CHAPTER 20 - PREPARATIONS OF VEGETABLES, FRUIT, NUTS OR OTHER PARTS OF PLANTS

NOTE: For goods exempt from Export Entry, refer to Explanatory Notes, 1.5 Instructions for Completing an Export Entry.


Heading no
HS
code
Export Statistical
Item
Unit of quantity
    Description

2001
    VEGETABLES, FRUIT, NUTS AND OTHER EDIBLE PARTS OF PLANTS, PREPARED OR PRESERVED BY VINEGAR OR ACETIC ACID:

    2001.10
2001.10.00
    KG
    - Cucumbers and gherkins

    2001.90
    - Other:

2001.90.10
2001.90.91
    KG
    KG
    -- Pickles and chutney
    -- Other

2002
    TOMATOES PREPARED OR PRESERVED OTHERWISE THAN BY VINEGAR OR ACETIC ACID:

    2002.10
2002.10.00
    KG
    - Tomatoes, whole or in pieces

    2002.90
2002.90.00
    KG
    - Other

2003
    MUSHROOMS AND TRUFFLES, PREPARED OR PRESERVED OTHERWISE THAN BY VINEGAR OR ACETIC ACID:

    2003.10
2003.10.02
    KG
    - Mushrooms of the genus Agaricus

    2003.20
2003.20.00
    KG
    - Truffles

    2003.90
2003.90.90
    KG
    - Other

2004
    OTHER VEGETABLES PREPARED OR PRESERVED OTHERWISE THAN BY VINEGAR OR ACETIC ACID, FROZEN, OTHER THAN PRODUCTS OF 2006:

    2004.10
2004.10.00
    KG
    - Potatoes

    2004.90
    - Other vegetables and mixtures of vegetables:

2004.90.21
2004.90.93
    KG
    KG
    -- Peas
    -- Other

2005
    OTHER VEGETABLES PREPARED OR PRESERVED OTHERWISE THAN BY VINEGAR OR ACETIC ACID, NOT FROZEN, OTHER THAN PRODUCTS OF 2006:

    2005.10
2005.10.00
    KG
    - Homogenised vegetables

    2005.20
2005.20.00
    KG
    - Potatoes

    2005.40
2005.40.01
    KG
    - Peas (Pisum sativum)

    2005.5
    - Beans (Vigna spp., Phaseolus spp.):

    2005.51
2005.51.01
    KG
    -- Beans, shelled

    2005.59
2005.59.01
    KG
    -- Other

    2005.60
2005.60.01
    KG
    - Asparagus

    2005.70
2005.70.01
    KG
    - Olives

    2005.80
2005.80.01
    KG
    - Sweet corn (Zea mays var. saccharata)

    2005.90
2005.90.00
    KG
    - Other vegetables and mixtures of vegetables

2006
    2006.00
    VEGETABLES, FRUIT, NUTS, FRUIT-PEEL AND OTHER PARTS OF PLANTS, PRESERVED BY SUGAR (DRAINED, GLACE OR CRYSTALLISED):

2006.00.10
2006.00.30(A)
2006.00.92
    KG
    KG
    KG
    - Fruit
    - Ginger
    - Other

2007
    JAMS, FRUIT JELLIES, MARMALADES, FRUIT OR NUT PUREE AND FRUIT OR NUT PASTES, OBTAINED BY COOKING, WHETHER OR NOT CONTAINING ADDED SUGAR OR OTHER SWEETENING MATTER:

    2007.10
2007.10.00
    KG
    - Homogenised preparations

    2007.9
    - Other:

    2007.91
2007.91.00
    KG
    -- Citrus fruit

    2007.99
2007.99.00
    KG
    -- Other

2008
    FRUIT, NUTS AND OTHER EDIBLE PARTS OF PLANTS, OTHERWISE PREPARED OR PRESERVED, WHETHER OR NOT CONTAINING ADDED SUGAR OR OTHER SWEETENING MATTER OR SPIRIT, NOT ELSEWHERE SPECIFIED OR INCLUDED:

    2008.1
    - Nuts, ground-nuts and other seeds, whether or not mixed together:

    2008.11
2008.11.00
    KG
    -- Ground-nuts

    2008.19
2008.19.00
    KG
    -- Other, including mixtures

    2008.20
2008.20.00
    BC
    - Pineapples

    2008.30
2008.30.00
    BC
    - Citrus fruit

    2008.40
2008.40.00
    BC
    - Pears

    2008.50
2008.50.00
    BC
    - Apricots

    2008.60
2008.60.00
    BC
    - Cherries

    2008.70
2008.70.00
    BC
    - Peaches, including nectarines

    2008.80
2008.80.00
    BC
    - Strawberries

    2008.9
    - Other, including mixtures other than those of 2008.19:

    2008.91
2008.91.00
    KG
    -- Palm hearts

    2008.92
    -- Mixtures:

    --- Fruit, canned or bottled, not pulped:

2008.92.15
2008.92.16
    BC
    BC
    ---- Fruit salad
    ---- Other

2008.92.91
    KG
    --- Other

    2008.99
    -- Other:

2008.99.10
    KG
    --- Ginger in syrup

2008.99.91
2008.99.97
    KG
    KG
    --- Other:
    ---- Peanut butter
    ---- Other

2009(B)
    FRUIT JUICES (INCLUDING GRAPE MUST) AND VEGETABLE JUICES, UNFERMENTED AND NOT CONTAINING ADDED SPIRIT, WHETHER OR NOT CONTAINING ADDED SUGAR OR OTHER SWEETENING MATTER:

    2009.1
    - Orange juice:

    2009.11
2009.11.00
    L
    -- Frozen

    2009.12
2009.12.00
    L
    -- Not frozen, of a Brix value not exceeding 20

    2009.19
2009.19.00
    L
    -- Other

    2009.2
    - Grapefruit juice:

    2009.21
2009.21.00
    L
    -- Of a Brix value not exceeding 20

    2009.29
2009.29.00
    L
    -- Other

    2009.3
    - Juice of any other single citrus fruit:

    2009.31
2009.31.00
    L
    -- Of a Brix value not exceeding 20

    2009.39
2009.39.00
    L
    -- Other

    2009.4
    - Pineapple juice:

    2009.41
2009.41.00
    L
    -- Of a Brix value not exceeding 20
    2009.49
2009.49.00
    L
    -- Other

    2009.50
2009.50.00
    L
    - Tomato juice

    2009.6
    - Grape juice (including grape must):

    2009.61
2009.61.00
    L
    -- Of a Brix value not exceeding 30

    2009.69
2009.69.00
    L
    -- Other

    2009.7
    - Apple juice:

    2009.71
2009.71.00
    L
    -- Of a Brix value not exceeding 20

    2009.79
2009.79.00
    L
    -- Other

    2009.80
    - Juice of any other single fruit or vegetable:

2009.80.10
    L
    -- Fruit juice
2009.80.20
    L
    -- Vegetable juice
    2009.90
    - Mixtures of juices:

2009.90.10
    L
    -- Fruit juice
2009.90.20
    L
    -- Vegetable juice

(A) Fresh ginger not preserved by sugar should be reported under 0910.10.
(B) Concentrates to be expressed in quantities of juice into which they could be converted.

ISSUE DATE: 1 JANUARY 2002

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