Fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)

HS v2017 Code: 2206

Chapter	Heading	Sub-heading
22	06	n/a

Code	2206
Version	HS v2017
Hierarchy Level	4
Datasource	WCO
Chapter	22

Ancestor Codes: Beverages, spirits and vinegar

This Code: Fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)

Child Codes: Beverages, fermented; (e.g. cider, perry, mead, sake)

Sibling Codes (Nearest 5): Beer made from malt; Wine of fresh grapes, including fortified wines; grape must other than that of heading no. 2009; Vermouth and other wine of fresh grapes, flavoured with plants or aromatic substances; Ethyl alcohol, undenatured; of an alcoholic strength by volume of 80% vol. or higher; ethyl alcohol and other spirits, denatured, of any strength; Ethyl alcohol, undenatured; of an alcoholic strength by volume of less than 80% volume; spirits, liqueurs and other spirituous beverages

About fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)

HS code 2206 covers a diverse range of fermented beverages that are not classified elsewhere in Chapter 22 of the Harmonized System. These include popular alcoholic drinks like cider, perry, mead, and sake. This industry plays a significant role in the global food and beverage sector, catering to consumer demand for unique and artisanal alcoholic products. The production and trade of these fermented beverages contribute to economic activity and employment across various regions and countries.

Production process

The production of fermented beverages under HS code 2206 typically involves a multi-step process. This often begins with the fermentation of fruit juices, honey, or other natural sugars using specific yeast strains. The fermentation process is carefully controlled to achieve the desired alcohol content and flavor profile. Depending on the type of beverage, additional steps may include aging, blending, or the addition of other ingredients to enhance the final product.

Production inputs

The main inputs required for the production of HS code 2206 fermented beverages include the raw materials (such as fruits, honey, or grains), yeast cultures, and specialized equipment like fermentation tanks, aging barrels, and bottling machinery. Producers may also rely on access to clean water sources and energy supplies to power their operations. The availability and quality of these inputs can significantly impact the production capacity and the characteristics of the final products.

Production outputs

The primary outputs of the HS code 2206 industry are the diverse range of fermented beverages, including cider, perry, mead, and sake. These products are often consumed directly as alcoholic drinks, but they may also be used as inputs for other food and beverage 2208 Undenatured ethyl alcohol of an alcoholic strength by volume of less than 80% vol; spirits, liqueurs and other spirituous beverages or 2209 Vinegar and substitutes for vinegar obtained from acetic acid industries.

Family tree for fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)

    graph LR
    A["<a href='/classifications/hs/v2017/22'>22: Beverages, spirits and vinegar</a>"]
A --> B["<a href='/classifications/hs/v2017/2206'>2206: Fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)</a>"]

    A --> C["<a href='/classifications/hs/v2017/2201'>2201: Waters, including natural or artificial mineral waters and aerated waters, not containing added sugar or other sweetening matter nor flavoured; ice and snow</a>"]
A --> D["<a href='/classifications/hs/v2017/2202'>2202: Waters, including mineral and aerated waters, containing added sugar or sweetening matter, flavoured; other non-alcoholic beverages, not including fruit or vegetable juices of heading no. 2009</a>"]
A --> E["<a href='/classifications/hs/v2017/2203'>2203: Beer made from malt</a>"]
A --> F["<a href='/classifications/hs/v2017/2204'>2204: Wine of fresh grapes, including fortified wines; grape must other than that of heading no. 2009</a>"]
A --> G["<a href='/classifications/hs/v2017/2205'>2205: Vermouth and other wine of fresh grapes, flavoured with plants or aromatic substances</a>"]
A --> H["<a href='/classifications/hs/v2017/2207'>2207: Ethyl alcohol, undenatured; of an alcoholic strength by volume of 80% vol. or higher; ethyl alcohol and other spirits, denatured, of any strength</a>"]
A --> I["<a href='/classifications/hs/v2017/2208'>2208: Ethyl alcohol, undenatured; of an alcoholic strength by volume of less than 80% volume; spirits, liqueurs and other spirituous beverages</a>"]
A --> J["<a href='/classifications/hs/v2017/2209'>2209: Vinegar and substitutes for vinegar obtained from acetic acid</a>"]

    B --> K["<a href='/classifications/hs/v2017/220600'>220600: Beverages, fermented; (e.g. cider, perry, mead, sake)</a>"]


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