## Common ground
All options refer to lettuce and chicory processed in various ways, from fresh to preserved or prepared forms.
## Options at a glance
**0705 – Fresh or chilled**
- **Defining trait:** Sold raw and ready for immediate use without preservation.
- **Typical examples:** Fresh salad greens, chilled romaine hearts.
- **Best fit when:** The product is sold unprocessed and refrigerated for direct consumption.
**0710.80 – Steamed or boiled, frozen**
- **Defining trait:** Cooked by steaming or boiling before freezing.
- **Typical examples:** Frozen blanched lettuce leaves, pre-cooked chicory.
- **Best fit when:** The product has been heat-treated and frozen for later cooking.
**0711.90 – Provisionally preserved, unsuitable for immediate consumption**
- **Defining trait:** Preserved with methods like brine or acid but not ready to eat.
- **Typical examples:** Pickled chicory roots in saltwater, briefly fermented greens.
- **Best fit when:** The product is stored temporarily and needs further processing.
**0712.90 – Dried (whole, cut, powdered)**
- **Defining trait:** Dehydrated without further preparation.
- **Typical examples:** Dried chicory root powder, crushed dried lettuce flakes.
- **Best fit when:** The product is moisture-free and used as an ingredient.
**2001.90 – Preserved by vinegar or acetic acid**
- **Defining trait:** Treated with vinegar or acetic acid for preservation.
- **Typical examples:** Vinegar-pickled chicory, sour lettuce salad.
- **Best fit when:** The product is preserved using acidic solutions.
**2004.90 – Preserved otherwise than by vinegar, frozen (not 20.06)**
- **Defining trait:** Frozen and preserved with non-vinegar methods (e.g., sugar, salt).
- **Typical examples:** Frozen seasoned chicory, chilled marinated lettuce.
- **Best fit when:** The product is frozen and preserved using non-acidic methods.
**2005.99 – Preserved otherwise than by vinegar, not frozen (not 20.06)**
- **Defining trait:** Non-frozen, non-vinegar preserved form.
- **Typical examples:** Salted chicory in jars, oil-packed lettuce.
- **Best fit when:** The product is stored at room temperature with non-acidic preservatives.
**2006.00 – Preserved by sugar (drained, glacé, crystallised)**
- **Defining trait:** Sweetened and preserved using sugar.
- **Typical examples:** Glacé chicory, sugared lettuce for desserts.
- **Best fit when:** The product is sweet and used in confectionery or desserts.
## Key differences
| HS Code | Processing Method | Frozen? | Acidic? | Sweetened? | Ready to Eat? |
|--------|--------------------------|---------|---------|------------|----------------|
| 0705 | Fresh, chilled | No | No | No | Yes |
| 0710.80| Steamed/boiled, frozen | Yes | No | No | After thawing |
| 0711.90| Provisionally preserved | No | Often | No | No |
| 0712.90| Dried | No | No | No | No (needs rehydration) |
| 2001.90| Vinegar/acetic acid | No | Yes | No | Yes |
| 2004.90| Other, frozen | Yes | No | Sometimes | After thawing |
| 2005.99| Other, not frozen | No | No | Sometimes | Yes (if preserved) |
| 2006.00| Sugar-preserving | No | No | Yes | Yes |
## How to choose
- Is it fresh and chilled? → 0705
- Was it cooked before freezing? → 0710.80
- Is it preserved but not ready to eat? → 0711.90
- Is it dried (no moisture)? → 0712.90
- Is it preserved with vinegar or acetic acid? → 2001.90
- Is it frozen and preserved without vinegar? → 2004.90
- Is it non-frozen, non-vinegar preserved? → 2005.99
- Is it sweetened and crystallized? → 2006.00
## Overlaps & pitfalls
A product may fit multiple categories (e.g., frozen and vinegar-preserved could be 2004.90 or 2001.90). If both freezing and vinegar are used, prioritize the main preservation method: vinegar → 2001.90; freezing + non-acidic → 2004.90. When in doubt, choose based on the product’s **main function** or **primary processing method**