## Common ground
All options describe products made from figs that have undergone processing such as cooking, preservation, or concentration.
## Options at a glance
**0804.20 – Fresh/dried fig paste**
- **Defining trait:** Made directly from fresh or dried figs without added sugar or confectionery form.
- **Typical examples:** Unsweetened fig purée, raw fig paste for baking.
- **Best fit when:** The product is primarily fig-based with minimal processing and no added sweeteners or confectionery shaping.
**1704.90 – Sugar confectionery fruit paste**
- **Defining trait:** Formulated as a sugar-based confectionery, often chewy and sold in small portions.
- **Typical examples:** Fig candy, fruit pastes in wrappers, gummy-style fig treats.
- **Best fit when:** The product is sweetened with sugar and packaged like candy or gum.
**2007.10/2007.99 – Cooked fruit paste with added sweeteners**
- **Defining trait:** Made by cooking figs, possibly with added sugar or sweetening agents, but not necessarily in confectionery form.
- **Typical examples:** Fig jam, cooked fig spread, sweetened fig compote.
- **Best fit when:** The product is cooked and sweetened but used as a spread or ingredient, not as candy.
**2008 – Cooked/preserved fruit (in syrup, alcohol, etc.)**
- **Defining trait:** Preserved using syrup, alcohol, chemicals, or osmotic dehydration; may include added sugar.
- **Typical examples:** Fig in syrup, figs preserved in alcohol, dried fig paste via osmosis.
- **Best fit when:** The product is stored in liquid (syrup/alcohol) or preserved by dehydration.
**2106.90 – Fruit/nut paste food preparations**
- **Defining trait:** A blended food product where fig paste is one ingredient among others (e.g., with nuts, spices).
- **Typical examples:** Fig and almond spread, spiced fig paste for desserts.
- **Best fit when:** The product contains fig paste as part of a mixed preparation.
## Key differences
| Option | Main Use | Sweetening | Form | Primary Process |
|-------|----------|------------|------|----------------|
| 0804.20 | Ingredient | None | Paste | Minimal processing |
| 1704.90 | Confectionery | High sugar | Candy-like | Confectionery shaping |
| 2007.10/99 | Spread/ingredient | Added sugar | Spreadable | Cooking + sweetening |
| 2008 | Preserved food | Added sugar/alcohol | Liquid/preserved | Preservation method |
| 2106.90 | Mixed food prep | Variable | Blend | Blending with other ingredients |
## How to choose
- Is it unsweetened and used as a base ingredient? → 0804.20
- Is it sold as candy or chewy confectionery? → 1704.90
- Is it cooked, sweetened, and spreadable (not candy)? → 2007.10/99
- Is it preserved in syrup, alcohol, or dehydrated? → 2008
- Does it contain other ingredients like nuts or spices? → 2106.90
## Overlaps & pitfalls
- A sweetened cooked fig paste may fit both 2007.10/99 and 1704.90; the key is form: if it’s candy-shaped, use 1704.90.
- Fig paste in syrup could be 2008 or 2007.10/99—check if it’s preserved or just cooked.
- If multiple traits apply, prioritize based on the product’s **main function**: is it a confectionery item, a spread, or part of a mixed food?