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ITC (HS) Classification
ITC (HS) Classification (upto 31/08/2004)
Search in ITC (HS) Classification (upto 31/08/2004)
ITC Code
Section
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19
20
21
Chapter
Heading
SubHeading
Product
Product 10 Digit
Description
Section Codes
Section Description
Section 01
Live Animals; Animal Products
Chapter Codes
Chapter Description
Chapter 20
HS Codes of Chapter 20 : Preparations of vegitables, fruites, nuts or other parts of plants
Heading Codes
Heading Description
2001
HS Codes of Vegetables, fruits, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid.
2002
HS Codes of Tomatoes prepared or preserved otherwise than by vinegar or acetic acid
2003
HS Codes of Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid
2004
HS Codes of Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006
2005
HS Codes of Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006
2007
HS Codes of 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
2008
HS Codes of 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
2009
HS Codes of Fruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter.
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