Vegetables, fruit, nuts and other edible plant parts prepared or preserved with vinegar or acetic acid

Classification decides the rate here: from 0.0% to 15.0%.

• 2001 Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid you are here 0.0–17.6%^*
• 2002 Tomatoes, prepared or preserved otherwise than by vinegar or acetic acid 14.4%^*
• 2003 Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid 14.4–18.4%^*
• 2004 Vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen (excl. preserved by sugar, and tomatoes, mushrooms and truffles) 5.1–19.2%^*
• 2005 Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen (excl. preserved by sugar, and tomatoes, mushrooms and truffles) 5.1–19.2%^*
• 2006 Grøntsager, frugter, nødder, frugtskaller og andre plantedele, tilberedt med sukker: afløbne, glaserede eller kandiserede 0.0–20.0%^*
• 2007 Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter 15.0–24.0%^*
• 2008 Fruits, nuts and other edible parts of plants, prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit (excl. prepared or preserved with vinegar, preserved with sugar but not laid in syrup, and jams, fruit jellies, marmalades, fruit purée and pastes, obtained by cooking) 0.0–25.6%^*
• 2009 Fruit juices, incl. grape must, and vegetable juices, unfermented, not containing added spirit, whether or not containing added sugar or other sweetening matter 10.5–40.0%^*