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HSN Codes chevron_right Section 04 chevron_right Chapter 20 chevron_right Sub Chapter 2006

Taxonomy

• Section 04 – Prepared Food Stuffs, Beverages, Spirits And Vinegar, Tobacco And Manufactured Tobacco Substitutes • Chapter 20 – Preparations of vegetables, fruit, nuts or other parts of plants • Sub Chapter 2006 – Vegetables, fruits, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised) • New GST Rate for HSN Code 2006 • Tariff HSN Codes under Sub Chapter 2006 • FAQs for Sub Chapter 2006 • Case Laws under Sub Chapter 2006 • Important Disclaimer

Explore other subchapters under Chapter 20

• Sub Chapter 2001 – Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid • Sub Chapter 2002 – Tomatoes prepared or preserved otherwise than by vinegar or acetic acid • Sub Chapter 2003 – Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid • Sub Chapter 2004 – Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006 • Sub Chapter 2005 – Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006 • Sub Chapter 2007 – Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes,obtained by cooking, whether or not containing added sugar or other sweetening matter • Sub Chapter 2008 – Fruit, nuts and other edible parts of plants, otherwise prepared or preserved,whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included • Sub Chapter 2009 – Fruit or nut juices (including grape must and coconut water) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter

2006 HSN Code: Preserved vegetables & fruits

HSN Sub Chapter 2006 represents Preserved vegetables & fruits under GST classification. This code helps businesses identify Preserved vegetables & fruits correctly for billing, taxation, and trade. With HSN Sub Chapter 2006, companies can avoid errors in invoices, simplify compliance, and enable hassle-free import/export of Preserved vegetables & fruits.

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New GST Rate for HSN Code 2006

GST Rate for Preserved vegetables & fruits under HSN Code 2006. Understand Current Tax Rates, Exemptions, and Legal Classifications to Ensure Accurate Billing and GST Filing.

Chapter No HSN Code HSN Description New GST Rate Old GST Rate
20 2006 Vegetables, fruits, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised) 5% 12%
HSN Code 2006

Chapter: 20

Description: Vegetables, fruits, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace or crystallised)

New GST Rate: 5% Old GST Rate: 12%

Tariff HSN Codes under HSN Sub Chapter 2006

Following Tariff HSN code falls under Preserved vegetables & fruits:

Tariff HSN Description
20060000
VEGETABLES, FRUITS, NUTS, FRUIT-PEEL AND OTHER PARTS OF PLANTS, PRESERVED BY SUGAR (DRAINED, GLACE OR CRYSTALLISED)
HSN Code 20060000

VEGETABLES, FRUITS, NUTS, FRUIT-PEEL AND OTHER PARTS OF PLANTS, PRESERVED BY SUGAR (DRAINED, GLACE OR CRYSTALLISED)

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Case Laws Related to Sub Chapter 2006

Order Number Description
KAR ADRG 27/2018
Wonderfrutz Products Llp (AAR (Authority For Advance Ruling), Karnataka)
WRIT - C No. - 6392 of 2018
Mohd. Yunush (Allahabad High Court, Uttar Pradesh)
Order No. KAR ADRG 27/2018

Wonderfrutz Products Llp (AAR (Authority For Advance Ruling), Karnataka)

Order No. WRIT - C No. - 6392 of 2018

Mohd. Yunush (Allahabad High Court, Uttar Pradesh)

FAQs for Sub Chapter 2006

What products are classified under HSN 2006

It includes Preserved vegetables & fruits

Does MRP, weight or pack size change GST treatment for Preserved vegetables & fruits?

Some entries use MRP/weight‑based conditions for classification. Keep pack size, retail marking and brand status on records and invoice to support the chosen HSN.

Is the composition scheme suitable if I mainly trade Preserved vegetables & fruits?

The composition scheme is optional for eligible small suppliers of goods. You cannot issue tax invoices or collect tax under composition. Check turnover limits and exclusions; evaluate margins and ITC loss before opting in.

How do I bill a kit or combo that includes Preserved vegetables & fruits?

Prefer separate lines per item with its HSN so each component follows its own tax treatment. If it is a naturally bundled supply, identify the principal supply and tax the whole bundle accordingly.

If I repair and return Preserved vegetables & fruits, how should I charge GST?

Repair/service is a service supply (SAC). Parts and materials used are goods and may be billed separately with HSN. Mention both lines clearly to avoid mixing service and goods values.

Does packaging or branding change how GST applies to Preserved vegetables & fruits?

Yes. Many food/agri goods are treated differently when sold as pre‑packaged & labelled retail packs versus loose/open packs. If Preserved vegetables & fruits is sold in small pouches (e.g., 500 g) with an MRP and label, record that on the invoice. Loose bulk bags often follow a different treatment.

How should I document Preserved vegetables & fruits sent for job work?

Use a delivery challan for sending Preserved vegetables & fruits to the job worker. Declare movement in your records and reconcile when the goods return. If the job worker raises a service invoice, classify it under SAC; your goods remain under the original HSN.

Important Disclaimer

The above does not constitute professional advice or a formal recommendation. We recommend consulting a professional tax consultant before acting on the information contained in this piece of content.

Explore More HSN Codes from Chapter 20 expand_more
Sub Chapters:
HSN Code 2001 | HSN Code 2002 | HSN Code 2003 | HSN Code 2004 | HSN Code 2005 | HSN Code 2006 | HSN Code 2007 | HSN Code 2008 | HSN Code 2009
HSN Codes:
HSN Code 20011000 | HSN Code 20019000 | HSN Code 20021000 | HSN Code 20029000 | HSN Code 20031000 | HSN Code 20039010 | HSN Code 20039090 | HSN Code 20041000 | HSN Code 20049000 | HSN Code 20051000 | HSN Code 20052000 | HSN Code 20054000 | HSN Code 20055100 | HSN Code 20055900 | HSN Code 20056000 | HSN Code 20057000 | HSN Code 20058000 | HSN Code 20059000 | HSN Code 20059100 | HSN Code 20059900 | HSN Code 20060000 | HSN Code 20071000 | HSN Code 20079100 | HSN Code 20079910 | HSN Code 20079920 | HSN Code 20079930 | HSN Code 20079940 | HSN Code 20079990 | HSN Code 20081100 | HSN Code 20081910 | HSN Code 20081920 | HSN Code 20081930 | HSN Code 20081940 | HSN Code 20081990 | HSN Code 20082000 | HSN Code 20083010 | HSN Code 20083090 | HSN Code 20084000 | HSN Code 20085000 | HSN Code 20086000 | HSN Code 20087000 | HSN Code 20088000 | HSN Code 20089100 | HSN Code 20089300 | HSN Code 20089700 | HSN Code 20089911 | HSN Code 20089912 | HSN Code 20089913 | HSN Code 20089914 | HSN Code 20089919 | HSN Code 20089991 | HSN Code 20089992 | HSN Code 20089993 | HSN Code 20089994 | HSN Code 20089999 | HSN Code 20091100 | HSN Code 20091200 | HSN Code 20091900 | HSN Code 20092100 | HSN Code 20092900 | HSN Code 20093100 | HSN Code 20093900 | HSN Code 20094100 | HSN Code 20094900 | HSN Code 20095000 | HSN Code 20096100 | HSN Code 20096900 | HSN Code 20097100 | HSN Code 20097900 | HSN Code 20098100 | HSN Code 20098910 | HSN Code 20098990 | HSN Code 20099000
State Code List:

Explore other subchapters under Chapter 20

• Sub Chapter 2001 – Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid • Sub Chapter 2002 – Tomatoes prepared or preserved otherwise than by vinegar or acetic acid • Sub Chapter 2003 – Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid • Sub Chapter 2004 – Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006 • Sub Chapter 2005 – Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006 • Sub Chapter 2007 – Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes,obtained by cooking, whether or not containing added sugar or other sweetening matter • Sub Chapter 2008 – Fruit, nuts and other edible parts of plants, otherwise prepared or preserved,whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included • Sub Chapter 2009 – Fruit or nut juices (including grape must and coconut water) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter