Vinegar and substitutes for vinegar obtained from acetic acid

HS v2017 Code: 2209

About vinegar and substitutes for vinegar obtained from acetic acid

HS code 2209 covers the production and trade of vinegar and vinegar substitutes derived from acetic acid. Vinegar is a widely used condiment and preservative, with applications across the food and beverage industry, as well as in various household and industrial processes. As a key ingredient in many culinary and manufacturing applications, the vinegar industry plays an important role in the broader global economy.

Production process

Vinegar is typically produced through the fermentation of alcoholic liquids, such as wine, cider, or diluted ethanol, by acetic acid bacteria. The main production steps involve the initial alcoholic fermentation, followed by the conversion of the alcohol to acetic acid through an aerobic fermentation process. The resulting vinegar is then filtered, pasteurized, and sometimes aged to develop the desired flavor profile.

Production inputs

The primary inputs for the vinegar industry include alcoholic liquids (e.g., wine, cider, diluted ethanol), acetic acid bacteria cultures, and various processing equipment such as fermentation tanks, filtration systems, and bottling/packaging machinery. Depending on the specific vinegar product, additional ingredients like herbs, spices, or flavorings may also be used.

Production outputs

The main output of HS code 2209 is vinegar and vinegar substitutes, which are widely used in the food and beverage industry as a flavoring, preservative, and ingredient. Vinegar is a key component in various condiments, marinades, dressings, and pickling applications. The output of this industry may also be consumed by other industries, such as 2103 Sauces and preparations; mixed condiments and mixed seasonings.

Family tree for vinegar and substitutes for vinegar obtained from acetic acid

    graph LR
    A["<a href='/classifications/hs/v2017/22'>22: Beverages, spirits and vinegar</a>"]
A --> B["<a href='/classifications/hs/v2017/2209'>2209: Vinegar and substitutes for vinegar obtained from acetic acid</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/v2017/2206'>2206: Fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)</a>"]
A --> I["<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 --> J["<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>"]

    B --> K["<a href='/classifications/hs/v2017/220900'>220900: Vinegar and substitutes for vinegar; obtained from acetic acid</a>"]


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class C level4
class D level4
class E level4
class F level4
class G level4
class H level4
class I level4
class J level4
class K level6

  class B highlight

  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
  %% class J,K,L,M,N,O,P level3
  %% class B highlight