MANGO PUREE CONCENTRATE, A DOUBLE STRENGTH PUREE THAT HAS GONE THROUGH A HEATING (EVAPORATION) PROCESS TO INCREASE VISCOSITY AND BRIX FROM 14 TO 28. SUGAR CONTENT BY PERCENTAGE WEIGHT IS 28%.FOR USE IN THE FOOD INDUSTRY.

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING GENERAL INTERPRETATIVE RULES (GIR)S. GIR 1 HAS BEEN USED TO CLASIFY THE PRODUCT BY THE TERMS OF HEADING 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 GIR 5B HAS BEEN USED TO IDENTIFY THE TYPE OF PACKAGING GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 200799 OTHER THAN CITRUS FRUITS CN CODE 20079950 WITH A SUGAR CONTENT EXCEEDING 13% BUT NOT EXCEEDING 30% BY WEIGHT. TARIC CODE 2007995083 MANGO PUREE CONCENTRATE FOR USE IN THE FOOD INDUSTRY ALSO CLASSIFIED IN ACCORDANCE WITH ADDITIONAL NOTE2B TO CHAPTER 20.