## Common ground
All options refer to different forms or processing stages of cauliflowers, from fresh to various preserved or prepared states.
## Options at a glance
**0704 – Fresh or chilled**
- **Defining trait:** Cauliflower sold in its natural state without any preservation or cooking.
- **Typical examples:** Fresh market cauliflower, refrigerated heads.
- **Best fit when:** The product is raw, unprocessed, and meant for immediate use.
**0710.80 – Steamed or boiled, frozen**
- **Defining trait:** Cauliflower cooked by steaming or boiling and then frozen.
- **Typical examples:** Frozen steamed cauliflower florets, pre-cooked frozen vegetables.
- **Best fit when:** The product is already cooked and preserved via freezing.
**0711.90 – Provisionally preserved (not for immediate use)**
- **Defining trait:** Preserved with methods like chemical agents or low temperatures but not ready to eat.
- **Typical examples:** Cauliflower stored in brine or mild preservatives, awaiting further processing.
- **Best fit when:** The product is kept from spoiling but not intended for direct consumption.
**0712.90 – Dried (whole, cut, sliced, broken, or powdered)**
- **Defining trait:** Cauliflower reduced to dry form, with no added ingredients.
- **Typical examples:** Dried cauliflower chips, powdered cauliflower for supplements.
- **Best fit when:** The product is dehydrated and used as a base ingredient or snack.
**2001.90 – Preserved in vinegar or acetic acid**
- **Defining trait:** Pickled using vinegar or acetic acid.
- **Typical examples:** Vinegar-pickled cauliflower florets, kimchi-style pickles.
- **Best fit when:** The product has a tangy flavor from vinegar-based preservation.
**2004.90 – Preserved otherwise than by vinegar, frozen (not 20.06)**
- **Defining trait:** Frozen and preserved with methods other than vinegar (e.g., salt, sugar, or natural fermentation).
- **Typical examples:** Frozen cauliflower in brine, fermented cauliflower mixtures.
- **Best fit when:** The product is frozen and preserved non-vinegar, non-sugar-based.
**2005.99 – Preserved otherwise than by vinegar, not frozen (not 20.06)**
- **Defining trait:** Non-frozen, non-vinegar preservation (e.g., salted, smoked, or sugar-free).
- **Typical examples:** Salted cauliflower, dried and packed in oil.
- **Best fit when:** The product is shelf-stable but not frozen or vinegar-based.
**2006.00 – Preserved by sugar (glacé or crystallised)**
- **Defining trait:** Sweetened with sugar, often coated or crystallized.
- **Typical examples:** Glacé cauliflower, candied vegetable snacks.
- **Best fit when:** The product is sweet and used as a dessert or confectionery item.
## Key differences
| HS Code | Processing Method | Frozen? | Vinegar? | Sugar? | Ready to Eat? |
|--------|--------------------------|---------|----------|--------|----------------|
| 0704 | Fresh | No | No | No | Yes |
| 0710.80| Cooked (steamed/boiled) | Yes | No | No | Yes |
| 0711.90| Provisionally preserved | No | No | No | No |
| 0712.90| Dried | No | No | No | Yes (as snack) |
| 2001.90| Vinegar-preserved | No | Yes | No | Yes |
| 2004.90| Other preserved, frozen | Yes | No | No | Yes |
| 2005.99| Other preserved, not frozen | No | No | No | Yes (if preserved) |
| 2006.00| Sugar-preserved | No | No | Yes | Yes |
## How to choose
1. Is the cauliflower fresh and raw? → 0704
2. Was it cooked and then frozen? → 0710.80
3. Is it preserved but not ready to eat? → 0711.90
4. Is it dried (not powdered)? → 0712.90
5. Is it pickled in vinegar? → 2001.90
6. Is it frozen and preserved without vinegar? → 2004.90
7. Is it non-frozen, non-vinegar preserved? → 2005.99
8. Is it sweetened with sugar? → 2006.00
## Overlaps & pitfalls
- Some products may be both frozen and preserved (e.g., 2004.90 vs 0710.80). Use the primary processing method: if cooked, use 0710.80; if preserved, use 2004.90.
- "Preserved" can include vinegar, sugar, or salt—clarify the main agent.
- If multiple methods apply (e.g., frozen and sugar-preserved), prioritize based on the product’s MAIN purpose: sweet? → 2006.00; cooked? → 0710.80.
- No priority rule is specified in HS codes—choose based on the dominant processing method or intended use