## Common ground
All options describe chestnut paste that has been processed through cooking, preservation, or preparation methods for food use.
## Options at a glance
**1704.90 – Sugar confectionery form**
- **Defining trait:** Formulated and packaged as a sweet, candy-like product with added sugar.
- **Typical examples:** Chestnut candies, sweet pastes in foil wrappers, fruit-filled chocolates.
- **Best fit when:** The paste is intended for direct consumption as a confectionery item.
**2007.10,2007.99 – Cooked with added sweeteners**
- **Defining trait:** Made by cooking chestnuts, possibly with added sugar or other sweetening agents, but not necessarily in confectionery form.
- **Typical examples:** Sweetened chestnut spreads for toast, cooked chestnut mixtures for baking.
- **Best fit when:** The product is a cooked, sweetened paste used as a spread or ingredient, not packaged as candy.
**2008 – Cooked or preserved in various ways**
- **Defining trait:** Processed by cooking, syrup, chemicals, alcohol, or osmotic dehydration; may include added sugar.
- **Typical examples:** Chestnut preserves in syrup, dried chestnut paste, chestnut in brine.
- **Best fit when:** The product is preserved using methods beyond simple cooking, such as dehydration or chemical preservation.
**2106.90 – Nut-based food preparations**
- **Defining trait:** A blended food product primarily based on nut (or fruit) paste, used as a base in other foods.
- **Typical examples:** Chestnut paste used in baby food, desserts, or bakery fillings.
- **Best fit when:** The paste is an ingredient in further food preparations, not consumed alone.
## Key differences
| Option | Main Processing | Form/Use | Sweetening | Preservation Method |
|-------|------------------|----------|------------|----------------------|
| 1704.90 | Confectionery shaping | Candy-like | Yes (added) | None specified |
| 2007.10,2007.99 | Cooking with sweeteners | Spread/ingredient | Yes | None |
| 2008 | Cooking or preservation | Preserved product | Optional | Syrup, alcohol, dehydration, etc. |
| 2106.90 | Blending into food base | Ingredient in other foods | Variable | Not the focus |
## How to choose
- Is it sold as a candy or sweet treat? → 1704.90
- Was it cooked with added sugar but not preserved long-term? → 2007.10,2007.99
- Is it preserved in syrup, alcohol, or dried? → 2008
- Is it used mainly as a base ingredient in other foods (e.g., baby food, desserts)? → 2106.90
## Overlaps & pitfalls
A product may fit multiple categories: e.g., sweetened cooked chestnut paste could be both 2007.10,2007.99 and 2106.90 if used as an ingredient. The key is the **primary purpose**: if it's a final confectionery product, use 1704.90; if it's a base for other foods, use 2106.90. No priority rule is implied—choose based on the product’s main function