## Common ground
All options describe processed fruit products made from cooked or preserved fruit, with a focus on preservation and preparation methods.
## Options at a glance
**1704.90 – Sugar confectionery form**
- **Defining trait:** Formulated as a sweet, candy-like product meant for direct consumption like confectionery.
- **Typical examples:** Fruit pastes in candy bars, fruit gums, or shaped sweets.
- **Best fit when:** The paste is sold in small, ready-to-eat portions and has a firm, chewy texture typical of confectionery.
**2007.10,2007.99 – Cooked with sweeteners**
- **Defining trait:** Made by cooking fruit, possibly with added sugar or other sweeteners, but not necessarily in confectionery form.
- **Typical examples:** Homemade plum jam, sweetened fruit spreads for toast.
- **Best fit when:** The product is a soft, spreadable paste used as a condiment or breakfast item.
**2008 – Cooked or preserved by various methods**
- **Defining trait:** Preserved using heat, syrup, chemicals, alcohol, or osmotic dehydration; includes a broad range of preservation techniques.
- **Typical examples:** Dried plum paste (prune paste), fruit pastes in syrup, or fermented fruit preparations.
- **Best fit when:** The product uses non-sugar preservation methods like dehydration or fermentation.
**2106.90 – Food preparations based on fruit paste**
- **Defining trait:** Used as an ingredient in other food products (e.g., baked goods, sauces, or dairy mixes).
- **Typical examples:** Plum paste added to yogurt, desserts, or meat glazes.
- **Best fit when:** The product is not sold directly for eating but as a component in another food.
## Key differences
| Option | Defining Trait | Form | Primary Use | Preservation Method |
|-------|----------------|------|-------------|---------------------|
| 1704.90 | Confectionery form | Chewy, shaped | Direct consumption | Sugar-based |
| 2007.10,2007.99 | Cooked with sweeteners | Spreadable | Spreads, condiments | Cooking + sugar |
| 2008 | Preserved by multiple methods | Varies (dried, syrupy) | General food use | Drying, syrup, etc. |
| 2106.90 | Ingredient-based | Paste in mixtures | Food manufacturing | Not specified |
## How to choose
- Is the product sold as a candy or chewy sweet? → 1704.90
- Is it made by cooking with added sugar and used as a spread? → 2007.10,2007.99
- Is it preserved via drying, syrup, or fermentation? → 2008
- Is it used mainly in other recipes (e.g., baking, sauces)? → 2106.90
## Overlaps & pitfalls
Plum paste can fit multiple categories: e.g., a sweetened cooked paste (2007) may also be used as an ingredient (2106.90). The key is the **main purpose**: if it's for direct eating, use 1704.90 or 2007; if it’s a base ingredient, use 2106.90. No priority rule is given—choose based on the product’s primary function