## Common ground
All options refer to manioc (cassava) in various processed or preserved forms, categorized by the method of preparation or preservation.
## Options at a glance
**0714.10 – Fresh, dried, or frozen raw**
- **Defining trait:** Manioc in its basic form—fresh, chilled, frozen, or dried—without added preservatives or processing.
- **Typical examples:** Fresh cassava roots, dried cassava flakes, frozen grated cassava.
- **Best fit when:** The product is sold as raw ingredient for cooking, not yet processed into food items.
**2001.90 – Preserved by vinegar or acetic acid**
- **Defining trait:** Manioc preserved using vinegar or acetic acid, typically for short-term storage and tangy flavor.
- **Typical examples:** Pickled cassava slices, vinegar-marinated cassava chips.
- **Best fit when:** The product is sour-tasting and stored in acidic solution.
**2004.90 – Preserved otherwise than by vinegar, frozen**
- **Defining trait:** Manioc preserved using methods other than vinegar (e.g., salt, sugar, or chemical preservatives), and frozen.
- **Typical examples:** Frozen cassava balls in brine, frozen cassava with added salt.
- **Best fit when:** The product is frozen and preserved without vinegar.
**2005.99 – Preserved otherwise than by vinegar, not frozen**
- **Defining trait:** Manioc preserved using non-vinegar methods (e.g., sugar, salt, or drying), but not frozen.
- **Typical examples:** Dried cassava chips with added salt, cassava in syrup.
- **Best fit when:** The product is shelf-stable and stored at room temperature.
**2006.00 – Preserved by sugar (drained, glacé or crystallised)**
- **Defining trait:** Manioc preserved using sugar, often resulting in sweet, sticky, or crystallized textures.
- **Typical examples:** Glacé cassava, candied cassava sticks.
- **Best fit when:** The product is sweet and used as a confectionery item.
## Key differences
| Option | Preservation Method | Frozen? | Sweetness | Form |
|-------|---------------------|--------|----------|------|
| 0714.10 | None (raw) | Any | Low | Whole, sliced, pellets |
| 2001.90 | Vinegar/acetic acid | No | Tangy | Sliced, pieces |
| 2004.90 | Other methods | Yes | Varies | Pellets, chunks |
| 2005.99 | Other methods | No | Varies | Chips, dried |
| 2006.00 | Sugar | No | High | Glacé, crystallized |
## How to choose
- Is the product raw or unprocessed? → 0714.10
- Is it preserved with vinegar or acetic acid? → 2001.90
- Is it frozen and preserved without vinegar? → 2004.90
- Is it non-frozen and preserved without vinegar? → 2005.99
- Is it sweet and crystallized or glazed? → 2006.00
## Overlaps & pitfalls
A product may fall into multiple categories if, for example, it is frozen and sweetened (could be 2004.90 or 2006.00). The key is the **primary preservation method**: vinegar, sugar, freezing, or none. If unclear, prioritize based on the **main processing purpose**—e.g., sweetness for sugar-based preservation, acidity for vinegar